A common dish in cuisines across the eastern Mediterranean, baba ghanoush roughly translates from the Arabic as "pampered daddy." Ha. August 26

Grill . . . Whoosh . . . Baba Ghanoush

Somehow, after last Tuesday’s sharebox, I would up with three different kinds of eggplant. A few of the tender, wee ones found their way into a mixed sauté of zucchini, tomato, and onion. But come Monday, a day ahead of this week’s CSA delivery, the others, though still in great shape, were taking up valuable fridge real […]

Cantaloupe jam with prosciutto and mozz, natch. August 25

Now That’s Using Your Melon: Ginger-Cantaloupe Jam

It’s late one evening in March 2001, and we’re finishing up dinner our first night in Campbeltown, Scotland.  Joyce Gardiner, my dear friend Judith’s mum, places a sterling shaker on the table alongside our post-entrée cantaloupe. Pepper, I assume. Hmmm. Maybe my dad’s side of the family, who sprinkled salt and pepper on all kinds […]

. . . or you could keep going. After another 2 hours at 250, you're well on your way to paste. August 21

Swap-Box Hero: Homemade Tomato Paste

Who swaps out plum tomatoes? Well, whoever you are (and I’m guessing it was one of our half-dozen picker-uppers who ordered a supplemental 25-pound box from the co-op), I thank you. Your bag plus my bag gave me a four-pound quorum – just enough for a small batch of über-concentrated tomato paste. Another adventure in really, really slow […]

It's a two-fer. I split the batch, adding kernels from a leftover ear of grilled corn to half. August 07

Whizbang Summer Salsa

When it comes to homemade salsa, in high tomato season, anyway, I’m usually more of a pico de gallo gal. Finely diced fresh tomato, onion, garlic, and pepper, finished with a little lime, salt, and cilantro. No cooking, but lots and lots of chopping. Last week, though, I saw Deb Perelman’s post on a three-ingredient salsa: tomatoes, […]

Homegrown July 29

Honey-Sweetened Blackberry Butter

My family’s humble, lakeside cabin in northern Wisconsin is way, way up there – at the tippy top of the state, in fact, just shy of the UP, halfway across. As if a week in that fabulous place with my fabulous family weren’t enough reward, most years I also come home with a parting gift: […]

Cloudy goodness July 17

Cloudy with a Chance of Pickles

Half-sour dill pickles, to be exact. Fermented halfsies, to be even exacter. I can’t pretend to be an expert on the lacto-magic that happens here; I can only testify that it works. After years of trying to replicate “Kosher dills” using the vinegar-brine method – and ending up, every time, with tasty but mushy spears, […]

Royal Burgundy Beans from this week's CSA share. Real bean-y beans. July 10

Grilly Beans

A few Thanksgivings ago (wow, now that I think about it, it’s more like ten), I started roasting haricots verts until they blistered, then zapping them with grated lemon zest on their way from oven to table. Ever since, that’s become my go-to potluck veggie dish. In fact, I rarely prepare string (or stringless) beans any […]

Best dish I've made in a good, long while. June 09

Polenta: When Meal Makes the Meal

Sometimes I fantasize there’s a CSA Merit Badge for incorporating multiple sharebox items into a single dish. I had a four-bagger a couple months ago. One of the winter season’s final boxes included shitake and crimini mushrooms, red sorrel, a head of garlic, and a bag of Castle Valley Mill polenta. I guess technically that’s five items. […]

A pint of red brilliance. June 04

Pickleberries

This week’s pre-delivery CSA list had me prepped for more rhubarb—which was great, since I’d used up last week’s bundle making preserves Sunday. When I pulled back the lid on Tuesday’s box, though, there were strawberries instead. Superb. Sunday’s jam session had also cleaned me out of extra berries, so the switcheroo was a welcome one. I knew exactly […]

With carrots or pita wedges, hummus is a mid-afternoon go-to in our break room. May 27

Roasted Green-Garlic Hummus

It’s garlic that hasn’t graduated yet. Green garlic—or spring garlic—is simply garlic that’s pulled from the ground before the bulb of cloves matures and starts to dry. You’ll see it in the market and in your CSA sharebox throughout spring and summer, first as what looks like a scallion but smells like mild garlic; then […]

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