Currently Browsing: Recipes

Beet me up: Six summery ways to enjoy the sweetest root vegetable

I peek under our hoop house garden bed to check the progress of the hundred beets we planted early in the winter. The greens look healthy and strong. For two months I have resisted the urge to harvest baby beets early. On occasion, I did harvest a few beets under the auspices of "thinning the bed."...

Bounty hunters: A review of two new local-foods cookbooks

As the local food movement expands and the numbers of small farms, CSA programs, and farmers markets increase, so grows the crop of cookbooks aimed at helping people make the best use of that seasonal bounty. Following in the path of Deborah Madison’s excellent overview of America’s farmers markets, Local...

Book review: Appreciating Elizabeth Andoh’s “Kansha”

Elizabeth Andoh is a prominent figure in my cooking consciousness. Her 2005 book, Washoku: Recipes from the Japanese Home Kitchen, opened a new frontier to me: the deceptively simple and elegant world of home-style Japanese cuisine. By following the recipes and techniques in Washoku, the food I cooked was...

For when you Karo too much: In honor of MLK, Jr. Day, my great-grandmother’s pecan pie recipe

Martin Luther King, Jr. was a big fan of pie, supposedly. (Who isn't?) A few years ago, Austin, Tex. artist Luanne Stovall was baking a buttermilk one in honor of the civil-rights activist and decided to turn sharing it into a vehicle for peace and reconciliation on Martin Luther King, Jr. Day. Now, she...

I am woman, hear me store: Review of “The Complete Root Cellar Book”

Now that the farming season is winding down along with my energy levels, I find that I’m really grateful that the food preservation method I lean on most for the produce harvested at this time of year is the simple task of root cellaring. Not that I have a root cellar: I keep my living space temperatures on...

Cooking outside the zone: Agretti, paired with fregola

At last week's farmers market, one of my outside the zone choices (made in honor of National Farmers Market Week) was agretti (Salsola soda) from La Tercera Farm. Agretti is a deep-green, spindly vegetable that goes by many names, including barba di frate ("friar's beard" in Italian), roscana, marsh...

Yes, we can… and we relish it!

Last Sunday, I started the day by catching up on email and blogs and stumbled through a link to a recent Slate article panning the art of canning. Deriding it as a "cultish hobby" loaded with "self-congratulation," author Sara Dickerman dismissed home food preservation (chiefly canning of gourmet preserves...

Souped-up meals to warm up snow days

Every time I've looked out the window this week, I've felt a childlike glee at the sight of all the snow piled up. A whopping 18" dropped in 24 hours last weekend, a few more inches covered that earlier this week, and more is in the forecast. I really sympathize with the folks further south (south!) who...

Happy Easter! Celebrate spring with an apple-and-onion tart

Easter is a big deal where I grew up in the Midwest, at least in the circles my family traveled in. Sunday church service, where we sang "The Old Rugged Cross," Easter dresses and hats, pastel ties, egg hunts, and plastic grass were all part of the revelry. Perhaps the most memorable part of all of it was...

Review: Real Food For Healthy Kids cookbook

I talk a lot of smack about sustainable food. About the unexpected pleasures of farmer’s markets, about voting with one’s fork, about "local economies" this and "food miles" that. But here’s my dirty little secret: it wasn’t that long ago that I fed my daughter a steady diet of chicken nuggets, mac and...

Loafing in a cold climate

Winter weather has provided us with a never-ending topic of conversation lately: the storms pummeling the upper Midwest, the guesses as to how much those storms might repeat themselves here in northern Ohio, how to arrange our travels in the face of weather advisories, and, eventually, how much snow we...

The eat is on: A virtual Victory Garden potluck

If you've strolled through your local farmers market lately, you've noticed that for most of us around the continent, we're seeing the peak of harvest season. Farmers pile their tables high with intensely red tomatoes, brilliantly hued hot peppers, earthy potatoes, luscious fruits of multiple varieties, and...

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