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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When Life Hands You an Eggplant
We all know the adage “When life hands you a lemon, make lemonade.” Well, when life—or a local farm—hands me an eggplant, I make ratatouille. A recent delivery from my CSA and a trip to a farm in Maryland just happened to yield pretty much everything I needed for this delicious dish, which can be eaten hot or cold. The only question was if I should roast the vegetables or sauté them.
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Seeking Inspiration
Last weekend, I went a little crazy at the farmers’ market. I bought chard, mesclun, bell peppers, tomatoes, garlic, carrots, summer squash, peaches and cherries. Plus, I had beets, an onion, purple green beans and other veggies from my community supported agriculture share at home. I was set for lots of salads for lunch but wanted something more substantial for dinner. I needed a plan for the chard, tomatoes and …
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Color Scheme
Just about everything at farmers’ markets looks good, but how do you decide what to buy? You could try a couple new items each time, or buy from the first farmer who smiles at you. But why not try color coordinating your vegetables? That’s just what I did recently.
When I got to my favorite market, I looked around to see what was new since the previous week. Asparagus caught my …
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