Gwyn Mellinger

Recent stories

12 years of food for thought
May 7, 2008
I always knew this moment would come, eventually, and that I would find myself writing my most difficult column
Gardener’s life a monotony of watering, weeding
May 1, 2008
While the results of a vegetable garden can provide immense satisfaction and win you instant friends who covet your bounty, gardening isn’t a terribly exciting pursuit.
Saying no to ‘roughing it’
April 16, 2008
I’ve developed a new appreciation for the trials of my pioneer foremothers, even if my own compromised situation is a long way from replicating theirs.
Tilling is critical step to growing a great garden
April 10, 2008
For many vegetable growers, April is the most important month in the gardening cycle.
Gardening industry targets baby boomers, their wallets
April 3, 2008
Long ago, in a much simpler time, growing vegetables was a straightforward matter.
Carrot’s reputation undeserved
March 26, 2008
One vegetable that can be directly seeded into the garden this time of year is the carrot.
As weather warms, gardeners need to ward off intruders
March 12, 2008
This week we were to have consecutive days with temperatures in the 60s and just a slight chance of precipitation. For gardeners, who come by their thrills easily, this is exciting news.
Obituary serves as reminder of gardening family
March 5, 2008
One of the indisputable perks of writing this column for more than a decade is that I have met an astonishing number of people who share my passion for vegetable gardening.
Store bargains aren’t always what they seem
February 20, 2008
Strolling through the supermarket last week, I spotted a cherry pie on sale for $2.99. If I pick and pit the cherries, I can make a cherry pie at less cost, but if I have to use canned pie filling, I can’t beat that price.
White chocolate’ a lasting figure for some
February 6, 2008
Every so often I am confronted by what I deem to be the tastiest cookie ever invented, which features hazelnuts and chunks of white chocolate as its main ingredients. Usually, this cookie appears in a display case as an alternative to the more pedestrian yet more popular milk chocolate chip cookie. And happily, the run on cookies made with milk chocolate chips usually means there’s an ample supply of my preferred cookie. Oddly, I had never baked hazelnut and white chocolate cookies because my immediate family members don’t like white chocolate. Then I realized that some of my students share my infatuation with this cookie and set about finding a recipe. This detailed recipe is from Judy Rosenberg’s “Rosie’s Bakery Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred Cookie Book.” Despite the cumbersome title and the overly complicated and exacting instructions in many of its recipes, this cookbook has yielded some impressive treats over the years. The following recipe is for a drop-style cookie, which may be a Valentine’s option for someone who doesn’t like darker chocolates.

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