Originally Posted by
chgoeditor
looks delicious!
On a related note we did this recipe for dinner tonight:
https://cooking.nytimes.com/recipes/...burst-tomatoes
Can I tell you how happy I am that it's December and in the last three days I've cooked with scallions, mint, thyme and parsley fresh from my garden?
Parsley and rosemary will probably be there all winter. If they are in pots, I would take them in the garage or cover them if there is a frost warning. The scallions might make it too.