Am I ever glad that fall has arrived! I know that’s a little controversial, but hear me out. First – cooler weather. Maybe not such a big deal to you gestationally normal out there, but, for me as a pregnant lady, it’s huge. Second – food!!! We’re awash in peppers, pears, corn, tomatoes, grapes, even an early pumpkin or two. Third (or maybe second-and-a-half) – cooking is fun again. This one’s obviously linked to . . . → Read More: Early Fall Roasted Chicken
We’ve posted before about how a frittata is our go-to dish for getting vegetables out of the refrigerator. In the late summer we have a second play out of that same playbook to use up vegetables that, quite frankly, aren’t our favorites.
I’m talking about eggplants, summer squash, and those bitter purple peppers. We have good recipes for all of them (maybe not the purple peppers), but sometimes out CSA just drops too . . . → Read More: How to Make Ratatouille: The Late Summer CSA Leftover Disposal
Hi folks! I am so happy that our heat wave has finally broken. It has been miserable here! Given the weather (and my pregnancy…have we mentioned that?), I’ve been eating a LOT of ice cream. A LOT of ice cream. But not nearly enough to make me sick of it, unfortunately. In an attempt to avoid strange ingredients and unnatural dyes (green mint chocolate chip, anyone?), I’ve been making a lot of it at home. . . . → Read More: Getting Creative with Cucumbers
Despite the extra effort they require, fave beans are a welcome addition to our rotation for the brief period that they are in season. This recipe is our favorite way to make them because it’s about as quick as easy as you can get with fava beans, and it’s relatively light and summery in addition to being rich and delicious. (Yes it can be all those things at the same time!)
When purchasing the . . . → Read More: How to Make Warm Fava Bean Salad with Shallots and Parmesan
If local food folks call winter the “Dark Days”, I’m going to call spring the “Doldrums”. Stagnation, indeed! Watch out, strawberries and lettuce! I’m going to snap you up in a couple of weeks. For now, I’m thankful to have several places to by fresh, quality food, and for the skills and time to cook, so I won’t complain too much.
This meal was not really local at all, but instead of hiding our non-local . . . → Read More: The Doldrums