These beautifully russeted Melrose apples are my favorites for out-of-hand eating. October 20

Awesome Sauce

Road trip! Fall road trip! Last Sunday’s drive up to Bucks County was a week or two before peak leaf-peeping—but was smack on for peak apple-picking (thank you, Solebury Orchards). I think Sheila and I have each had an apple a day since then, plus I made a pie Monday morning before work. But still, with […]

Save your palate! Be sure to let these cool off for 15 minutes or so before you serve. October 15

Scalloped Neeps & Tatties

Last week’s sharebox was red-bundle heavy, with big bunches of both globe radishes and scarlet turnips. The rads were beauties—perfect for slicing and snacking. The turnips probably would’ve been fantastic raw, too, but with cooler weather looming and foot surgery imminent, I was in the mood for comfort food. So, yeah, I turned a humble, low-cal, […]

Only a little sugar, only one egg, no butter (except for the griddle). Go ahead, have another stack. October 14

Down the Rabbit Hole: Carrot-Cake Pancakes

A crisperful of carrots recently sent me looking for this post from last March, but I guess I must’ve inadvertently deleted the original somehow when I was doing some bloghousekeeping. This was one of my favorite finds of 2014, though, so there was no way I was going to let it just float off into the ether.  […]

Tomatillo September 21

Whizbang Salsa II: Tomatillo Edition

Late-ripening tomatillos have replaced summer’s steady stream of tomatoes, from my own vines and from the Co-op‘s. I love the tangy-tart of tomatillos, but I never know what to do with them besides make salsa verde. With the season is so short, though, I guess it’s not a horrible rut to be in. Using the same roast-then-blend […]

Côtes-du-Rhône "La Borry" 2013, Domaine Saint Amant September 08

Grilled Nectarine and Burrata Salad

Peaches and cream? Absotively. Nectarines and burrata? Why not?   Grilled Nectarine and Burrata Salad No set “recipe” here, since there’s not even a vinaigrette involved. Scale everything to your own needs and tastes. If you can’t find super-creamy, super-fresh burrata* (mine was from Di Bruno Brothers), fresh mozz, fresh ricotta, or even goat cheese […]

Mix it up – or keep like with like. Just be sure to leave enough headroom for the brine and the lid. September 04

Swap-Box Hero: Pickled Peppers

It was meant to be, I guess. The same bag of banana peppers I’d exchanged for a carton of mushrooms Tuesday morning was still in the swap box after everyone had picked up Tuesday night—along with a second bag of mixed wax peppers.  By now, you probably know what that means: it’s time to prep some jars. […]

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

Great Scot: 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 food, […]

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, […]


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