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Sometimes I literally work for food, like last week when Eric brought by a mix of Bosc and Bartlett pears. They were speckled and imperfect but still beautifully fall, boasting shades of yellow and green fit to make the barely-changing leaves here in Brooklyn jealous. We ate some with the most minimal of processing –…
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After getting back from vacation I was pretty lacking in the grocery department, but fortunately Eric graced us with some of these beautiful foraged oyster mushrooms. I made mushroom risotto – a pretty common occurrence in our kitchen but made special by these particular specimens. I typically use creminis from the grocery store because they…
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I’ve been meaning to do this write-up for months. On the one hand, I feel a little guilty for keeping this gem of a book to myself for so long; on the other hand, there are some benefits to my procrastination. I haven’t just read this book – I’ve really lived with it. More than just…
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Hey everyone! I haven’t posted in a while but wanted to wish you all an early happy Valentine’s Day and share a recipe for a healthy treat. I wanted to make my 11-month-old something special for the holiday that wasn’t loaded with sugar or white flour and decided to try my hand at homemade jello….
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I have been consumed by (and have been consuming) all things winter squash. I love trying all the varieties the local farmers grow – noting differences in texture to determine how best to use them. This was my first year to try a cheese pumpkin, and it’s now one of my favorites. Its flesh is…
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Well, I’m still working my way through that big jar of tamarind paste and really enjoying the journey. A dish that’s a hit in my household is one I’ve been making for a couple years now and was inspired by the overabundance of poblano peppers we had at the farm. We always had a surplus,…
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Mike recently tweeted a challenge: Come up with a snack that would fix his crunchy-sweet-salty craving without going overboard on calories. When Monica suggested roasted chickpeas, I also got a hankering in need of quenching. So, I set out to recreate a recipe I used to make often. Why had I stopped? Well, somehow this…
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In our honey tasting episode, I described one of my favorite smoothies – one made with beets– that subsequently caught some Twitter flack. I should have noted that the beets should be roasted, and since this is a snack I really do love, I thought I’d elaborate on the recipe and perhaps provide a disclaimer….
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To curb a budding takeout addiction, I learned how to make Pad Thai at home. Although some recipes call for a substitute of lime juice, the dish traditionally relies on tamarind for its acidity, so I purchased a jar of tamarind paste. I have since become smitten with its sour-sweet bite and am experimenting with…
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I was looking forward to reading Nikki Jabbour’s The Year-Round Vegetable Gardener because my farming apprenticeship had a significant focus on season extension, as the farm is currently going into its twelfth month of continuous harvest. But we were growing in Virginia, whereas Ms. Jabbour has succeeded in maintaining a year-round garden in the more…
