Tag: Swiss jams and jellies
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Oak Orchard Edibles: from Garden to Table
ONCE UPON a time in a canton not very far away (Basel, that is) there lived a young man who one day returned from Boy Scout camp to take over his mother’s kitchen. Uninspired by the prospect of boiled salt-water potatoes, Martin fried the uncooked spuds in oil and butter, added salt, pepper, a dash of spice, and fresh rosemary and basil.
Creative Living Geneva 