An Apple a Day
There is something about October that makes me think: APPLES! Get ’em! Last weekend, after doing a lap around the farmers’ market, I started buying one or two apples from this farm, then from another, then another. Then I got some cider. Before I knew it, my bag was full and heavy. Throughout the week I’ve enjoyed most of my suncrisps, cameos, gold rushes and others as afternoon snacks, chopped up one and put it in a …
Fall Colors in a Bowl of Soup
One of my favorite aspects of fall is the foliage. Lucky for me, I live in what some people call the City of Trees, a city home to more than 300 tree species. I love seeing the reds, oranges, yellows – and the greens – splashed all over the place. So when I considered the sweet potatoes, red bell peppers and green beans I recently …
Gather Ye Local Produce
October has arrived, and before long, locally grown green beans, bell peppers, tomatoes, and other colorful favorites will be hard to come by. What to do? Stock up, eat as much fresh produce as you can, and prepare the rest for consumption later in the fall or winter.
If you still have basil, turn it all into pesto and freeze it! Red peppers? Roast them, peel, them, freeze them. …
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Chard Quasi Lasagna
It can be pretty easy to get carried away at the farmers’ market. The kale and the sweet potatoes and the peppers look so good. And you’ve always wanted to try kohlrabi and broccoli raab and beets. The next thing you know, you’re headed home with enough food for everyone on your block. It’s not the worst problem in the world.
I recently found myself in this boat when I …
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Vegetables, Intensified!
As I wrote last time, roasting vegetables transforms them, sweetens them, intensifies their flavor. It can also salvage just-starting-to-wrinkle produce. With those thoughts in mind and a surfeit of bell peppers and potatoes, I decided to roast them, separate them and then combine them with one of my very favorite foods: quinoa.
Quinoa is a nutritious crop native to the Andes. It cooks in just 15 minutes, …
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