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By Lindsay, on November 10th, 2010 Click on photos to expand With so many great-looking apples at the market this weekend, my mind has gone totally apple-centric. I can’t stop thinking about all the great apple desserts – pie, crisp, crunch, cobbler, turnovers…mmmmm. To keep myself from gaining 30 pounds on an all apple and butter diet, I decided to make apple butter this weekend. Hopefully it will help me hold off until Thanksgiving.
Applesauce is shockingly easy to make. Some of our local orchards . . . → Read More: How to Make Applesauce and Apple Butter
By Lindsay, on November 9th, 2010 Click on photos to expand Last night, Erik and I attended a Slow Food NYC event at Northern Spy. Of the eight or nine people, I don’t think anyone knew more than one other person, but we got to know each other and had a great time. We were given a menu, but everything was family-style, so we got to taste a little of everything. If I had to pick favorites, I’d say the meatballs and kale salad were the . . . → Read More: Eating Local at Northern Spy
By Erik, on November 6th, 2010 Click on photos to expand Not as many photos today from the Union Square Greenmarket. We were a little later today than usual and it was crowded. We were also laden very quickly with heavy items, which makes it difficult to handle the camera.
We entered the market already carrying a big bottle of dish soap from Whole Foods. From there, we got two bottles of milk and a pint of half-and-half, 2 pounds of turnips and parsnips, 3 pounds . . . → Read More: Market Day!
By Erik, on November 5th, 2010 Click on photos to expand Celeriac, aka celery root, is one of the lesser-known root vegetables, but we particularly like to use it when we make roasted vegetables.
It has a nice, crisp texture, and stands up well to roasting, instead of becoming mushy. It has a mild taste, similar to celery, but with a flavor that is a bit more sweet and sour. It matches up well with other roasting favorites such as carrots, sweet potatoes, turnips, and broccoli.
. . . → Read More: Produce Profile: Celeriac
By Erik, on November 4th, 2010 Click on photos to expand
Now that the weather is turning cold again and the days seem to vanish into darkness, we’re breaking out all of our “dark days” cooking techniques.
Given the fact that there is a months-long window where the majority of local produce available is of the root vegetable / storage vegetable variety, we come to rely more and more on roasting as the seasons progress. Luckily, roasted vegetables are delicious when done right. They can . . . → Read More: How to Roast Vegetables
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