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“To regain my equilibrium, I head for the corridor of bird skins. These are not taxidermied birds, not cute in any way. Still, it comforts me to open the wide, flat drawers and see them there, even if they are tied at the feet and devoid of the life conveyed in the average field guide. Ornithologists, it turns out, are both preservationists and murderers, learning how to scoop out a bird's innards and keep the feathers on. But as a bird skin, if properly prepared, can serve as a reference into the next century and beyond. Like this drawer full of cardinals: juveniles, males, females, specimens with winter plumage, summer plumage, and every variety within the varieties.”
― Virginia Hartman, The Marsh Queen

“You can enjoy the rich, deep color and smooth feel of ebony chopsticks...
... or the mellow beauty and soft touch of lacquer chopsticks, which can be almost like works of art in themselves. And I think you can get in touch with nature by holding those natural cedar chopsticks.”
― Tetsu Kariya, Japanese Cuisine

“He reaches into the crate and pulls out an apple with rough gold-and-brown skin. "A few different kinds of apples here. This one is a Goldrush. Kind of like a Golden Delicious but with a bit more acid. It keeps pretty well."
I pick up another from the heap. "And this one?"
Drew reaches out and delicately takes the apple from my hand. "This is a Smokehouse, an antique Pennsylvania Dutch variety. You can pretty much use it for anything---pies, cooking, sauces. It tastes like fresh cider. Really good. So are the Mutsus and Pink Ladies.”
― Dana Bate, A Second Bite at the Apple

“When I visit Maggie's farm on Monday, she takes me from field to field in her pickup truck, showing me the fruit they just started harvesting for the summer markets: yellow Sentry peaches, white nectarines, red plums, baby apricots. We spin past patches of Chantenay carrots and orchards of Honeycrisp apples, both of which they'll pick later in the season, after the raspberries, the canes already bursting with ruby and gold fruit. Back in April, the peach trees bore masses of fluffy, sweet-smelling pink blossoms, but now dozens of fuzzy, round fruits hang from their branches like Christmas ornaments, the ripe ones so juicy you can't eat them without wearing a bib.”
― Dana Bate, A Second Bite at the Apple

“Moss was one of those things that, once one was aware of it, was everywhere. She knew its subspecies from botanical books: bearded moss, bog moss, grizzled emerald, twisted moss. Reindeer moss. Emerald tufted stubble. Toothless moss. Maidenhair. Wooly fringe. It was the earth's pantry, feeding its surroundings. Expansive green mother. Lavender recalled one species in her own garden that, to the touch, felt like her mother's hair. Mother-hair moss. In a floriography book, Lavender had read that moss stood for motherhood, charity. All the more to adore.
She perused the ground, found:
pocket moss
pincushion bristle
wasted-tea moss
stubble-on-a-boy's-chin moss
prickly oracle moss
heart's tussle

Oh, the tales moss told.”
― Jeanette Lynes, The Apothecary's Garden

“I pop into Barrett's, ducking beneath the bright-red awning into the tiny shop, which is packed with fresh cuts of everything, from delicate lamb chops to meaty pork roasts covered in thick layers of fat. Mountains of fat sausages beckon from within the glass case, in more varieties than I could ever imagine---wild boar and apple, venison, chicken and sage, beef and garlic. A musty funk fills the store, giving the place an air of rustic authenticity.
I order three Cornish hens (or, as the British call them, poussin) and then head back toward Pomona, the small food shop I visited this morning, remembering the fresh, crusty loaves of bread on their shelves. I grab a loaf of challah, its braided crust shiny and golden brown, along with some celery, an onion, some mushrooms, and a few spices. Before I pay, I also throw a bunch of speckled bananas, a pot of Greek yogurt, and some flour and sugar into my basket. The ingredients are slightly different here than they are back home---"self-raising flour," "caster sugar"---but I'm sure I can re-create the banana bread I developed for a famous morning-show host back in Chicago. It's one of my most popular recipes to date, and I'm sure it would taste great with a cup of tea.”
― Dana Bate, Too Many Cooks

“The garden itself was enjoying the painted-on brightness of the day. The flowers were in full bloom--- the dramatic pink of the Duchess of Sutherland roses and the flesh-colored Madame Audots met Harriet's eye as she stepped out of the house. Flanking those stood the La Reines with their silvery undertones and the cabbage roses to the right. The cabbage roses, though they did not have a grand name, were Harriet's favorite. More layers inside one flower than she could even count. She inhaled the sweet smell of the Duchesses and watched as every last bloom turned to face her as she padded barefoot from the door onto the stone walkway, bordered by lush green moss. Satisfied that Harriet was content, the flowers resumed their nourishing tilt toward the sky. The stones were cool beneath her feet.”
― Chelsea Iversen, The Peculiar Garden of Harriet Hunt