Winter Squash: Take Three
Apparently, acclaimed cookbook author Martha Rose Shulman and I are on the same wavelength. In November, she too acquired several winter squash and has been cooking them in a variety of ways. You know what they say about great minds.
When it came time for me to devour my two little butternut squash this week, I knew I wanted to avoid the obvious but delicious soup option. I …
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Meal in a Box?
One of the delights of participating in community supported agriculture is not knowing what food you’ll get from week to week. One box from your farm may contain bok choy, broccoli, garlic scapes and other goodies. And another may hold cherry tomatoes, shallots, eggplant and more. These welcome surprises can inspire delicious experiments, and one experiment is to put everything together in one dish without a …
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Start With Tomatoes
I have a hard time relating to people who don’t like tomatoes, although I have a feeling people who say they don’t like tomatoes have never tasted good tomatoes. And I feel sorry for people who have never tasted good tomatoes. Perfectly ripe, recently picked tomatoes with that tantalizing, intense tomato smell—available from your CSA, farmers’ market and maybe even your backyard—are one of my favorite things about summer.
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Good Enough for the Aztecs
One of the wonderful things about community supported agriculture is discovering new food. By “new” I mean new to you. A recent box from the farm in which I have a share included many leaves of the plant amaranth. I can’t recall ever having seen it at a grocery store or farmers’ market, so what’s the story?
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Written By: Gaby Gollub
We’ve all been encouraged to “buy local” to reduce the amount of fuel burned and greenhouse gases produced by transporting goods from across the country and overseas. Food, for example, travels an average of 1,500 miles from the farm to the store.
Many of us have started frequenting farmers’ markets, meeting – and supporting – the people who grow our food not so far away. And some of us, …
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