Lucky for us! A line of savory vegetable yogurts has just hit the market from the siblings behind Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Westchester County, NY . It used to be that a reservation at the coveted Blue Hill restaurant in New York City or its rural outpost, …
Seasonal produce rocks, but it doesn’t get any better than a fresh, locally-grown tomato, whether you’ve nurtured it to ripeness yourself or found a friendly farmers market with an abundant supply. I find it hard to pass a market stand without grabbing a few. Unfortunately, I’m the only one in my house that eats them, so I’m always looking for ways to use those treasures before their inevitable decline. Here are my favorite ways to enjoy the best summer produce that exists: Tomatoes.
I think I have mentioned before how much I love lentils. Here is my new favorite spicy lentil dish: Curried Lentils.
Ah, bite-sized tomatoes, fresh off the vine and warmed by the July sun. What’s not to love? Here’s my favorite recipe for cherry and grape tomatoes: Tomato Salad with Soy Sauce. It’s fast, easy, and tastes like summer.
One leaf on the maple tree turned bright orange. The apples on our trees now droop with bounty. The local drive-in went to weekend-only hours and starts movies around 8:00 pm because that’s when it gets dark now here in Wisconsin. Deep sigh. Yes, those bittersweet signs of fall are in the air. My advice …
Summer’s Last Fling: Three Tips to Host a Local Food Potluck Read More 👉
We all know we’re supposed to get a few good servings of fruits and vegetables in our daily diets. Here are a few fun ones in the vegetable category. Hope you enjoy these eclectic stuffed vegetable dishes.
The Latest on the Farm Bill Michael Pollan sent an email to his subscriber list with his take on the Farm Bill that was finally passed after much delay, debate, a veto, a Congressional override. The short take is the bill contains no major subsidy reform. Pollan’s words on the subject: Here’s what I think …
Particularly in August, I feel a sort of tomato delirium. I love biting through the slightly resistant outer flesh towards the tart, slippery reward of the inner gel sacs. I make salads and sauces and jellies, bruschetta and gazpacho and homemade catsup. I even make cocktails from the stuff! I probably average a three-tomato a …
