Every year I plant fennel ... the bulbs for salads, the fronds for smoking chicken, but mostly I grow it for the fennel pollen to add to savory dishes and salads. This year I'm in competition with a swallowtail caterpillar for the fennel pollen. The race is on, and I'm losing. This little beauty is a voracious eater and has gotten to the fronds and pollen before me. Sometime, you just have to give in.
Timeless and sophisticated. Creations in stunning colors with a chic French look. This eclectic collection embodies the traveling spirit and communion with one’s environment. It conveys the pleasure of getting together and sharing, while creating harmony with the spirit of the moment.
above. From the Limited Edition 2017 Holiday Collection ... Contes d'Hiver Snowflake
above. From the Limited Edition 2017 Holiday Collection ... Contes d'Hiver Cranberry
Need even more of a Le Jacquard Francais fix? View the entire Le Jacquard Francais Collection.
Need help with choosing a tablecloth? View our helpful Resource Guide.
It's the summer solstice. The air is filled with the scent of jasmine and rose. And, there is this magical place among the garden fairies floating in the air, where the ferns dance in the moonlight, the hostas are decked out in their tootoos, and the champagne bubbles are playing Chopin.
The table is set, the wine is poured, and dinner is ready to be served --
Inspired by the table setting? It's Costa Nova Friso Dinnerware. As for that Fettuccine with Garlic Scape Pesto, the recipe is below.
Garlic Scape Pesto
12 garlic scapes, chopped (can be found at farmer's markets around the summer solstice)
1/4 cup toasted walnuts
1/2 cup extra virgin olive oil
2 ounces Parmesan cheese, shredded
6-8 large basil leaves
Juice of 1 lemon
Salt to taste
Place the garlic scapes in a food processor and pulse for 20 seconds. Add the walnuts and pulse for 30 seconds. Scrape down the sides of the bowl. Add the olive oil and process for 15-20 seconds; you should start to see an oily paste forming. Add the Parmesan cheese, basil and lemon juice and process until you get a smooth paste consistency. Taste and adjust seasoning with salt. Serve over fresh fettuccine. This is also great over fresh goat cheese, or as the base for a tomato tart. Enjoy!
Labels: Dining & Entertaining