I am almost finished reading this wonderful book on growing and eating one’s own food by Barbara Kingsolver. The author and her family chronicled an entire year of being “localvores”, those who live off what their land produces, supplemented only by food available locally. I recommend this book to anyone who is completely out of touch with how food is grown and […]
Following a lovely weekend at the coast in Castine, Maine, we returned home with what I believe is the largest turnip that I have ever seen. Let’s face it, turnips can be a tough sell, but Lollie and I were up to the challenge. Ultimately, we decided it would be pickled. Of course, I turned to […]
This dish was inspired by the beautiful, amethyst eggplants from Abbondanza Farm at the Boulder Farmer’s Market. Abbondanza specializes in heirloom varieties of vegetables and seeds. Their stall is always a joy to visit. Somehow, I wanted to showcase these beauties. I wasn’t able to achieve that goal because the stunning purple faded during cooking. Instead, what I ended up […]
As the temperature starts to cool, the way we cook begins its seasonal shift. Bright red tomato salads give way to brilliant, roasted butternut squash. The grill gets used less often and we re-introduce ourselves to the oven. Sage is one of my favorite fall herbs. It is pretty in the Autumn garden and it lends itself […]
My seven year old son, Maverick*, grew potatoes this year. For two years, he has been a single crop farmer. Last year, he grew corn in his 3×4 foot patch of earth. Planting seed potatoes was fun: Prep the soil. Make little mounds. Insert seed potatoes. Water and watch for potato worms. Harvest (late summer/early fall). […]
This is a fantastic interpretation of zucchini bread from The New York Times Magazine section August 15, 1999. I have made it every summer since and really think it is the best use of zucchini and I don’t even like zucchini, I prefer yellow squash. Dry Ingredients: 2 Cups of Flour 1 1/2 tsp. baking soda […]
Pickles are one of the most brilliant items that can grace a plate and accent a dish. With a salty, sour, sometimes sweet punch; it’s a win win. Seriously, what would sushi be without pickled ginger? Two years ago, I received a fantastic book called Quick Pickles – Easy Recipes for Quick Flavor. You can purchase used at […]
Odwalla’s Summertime Lime makes a great mixer. If you are looking for refreshing non-alcoholic beverage, combine 1/4 cup Odwalla Mango Tango with about 2 cups Summertime Lime and serve it over ice. For a better price point, try Minute Maid’s Simply Limeade. Summertime Lime Mojito 6 fresh mint leaves 1/2 cup Odwalla Summertime Lime Pulp from ½ fresh lime 1-ounce quality […]
Anyway you cut it or serve it, native corn is just tops. It is one of the thrills of summer. Barr’s favorite way to prepare corn was learned from Mexican line cooks at her restaurant, Val 21: Boil husked corn for 3 minutes in lightly salted water. Drain. Rub a lime quarter up and down […]
Here in Maine, it was a tough blueberry season because of all the wet weather. Maine blueberries are a special, little fruit. They are quite different from the big Jersey blues. Tree blueberries are giant orbs compared to Maine’s minuscule berries. Big blueberries are ideal for eating out of hand and in fruit salads. Smaller “wild” berries have a […]
