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There is a fresh seafood vendor at the Greenmarket that always has great looking fish and shellfish and long lines. They are P.E. & D.D. Seafood from eastern Long Island. We don’t eat a lot of fish (or meat) at home, but we made a point to finally try theirs. For bonus points we found a recipe that uses bacon! This recipe turned out to be very quick, very easy, and superb. It . . . → Read More: How to Make Roasted Cod with Haricot Vert, Lemon, and Bacon 44 quarts of whole tomatoes and 18 quarts of Bloody Mary mix later, I’m trying to remember how we got ourselves into this. I think the conversation went something like this… Lindsay: How many pounds of tomatoes should we do this year? Erik: Hmmm…how many did we do last year? Lindsay: About 30. Erik: Well, we need to at least twice that many! Please note that Erik was living it up in the Hamptons . . . → Read More: How to Can Whole Tomatoes Two weeks ago, our friends at Northshire Farm were selling an odd looking plant that looked like some form of celery. They assured us it was better than that. We bought some. They posted two recipes for it, and we tried one of them. They were right! Cardoon is actually in the artichoke family and has a similar savory character. Apparently Mario Batali loves it as an ingredient and says it has a “very . . . → Read More: How to Make Sautéed Cardoon (“What the Heck is Cardoon?”) Last Saturday was National Can-It-Forward Day, a day to spread the fun and value of home canning. Erik and I had our own little party and taught two of our friends the art and science. There was gabbing, a few glasses of wine, and plenty of boiling water. This was the first time I had every canned with people and it was a blast!! A lot of canning is sitting around waiting for the . . . → Read More: Can-It-Forward Recap  One comment - (Comments are closed)  Canning/Preserving, Recipes  blueberries, Can-It-Forward, Canning, local food, tomatoes This recipe doesn’t look like much, but it’s delicious. In my opinion it’s the best use of eggplant that we’ve discovered so far. Back in my supermarket days, eggplant was not an ingredient that I would ever purchase. When every form of produce is available at all times, it’s easy to ignore those that you enjoy less or are less familiar with. Because eggplant is in season in the summer, there is so . . . → Read More: How to Make “Umami” Eggplant |
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