Swap-Box Hero: Okra Edition

I might’ve thought we were close enough to the Mason-Dixon line for our CSA picker-uppers to consider okra a treat, but based on the end-of-night swap-box contents for the past two weeks, it’s vegetabilis non grata in these parts.   Truth be told, one of those bags last week was mine: I traded in a pound…

When Life Gives You Blueberries . . .

. . . make blueberry lemonade. And if it’s been a long (11 hours), hot (90+ degrees), perfect-storm, retail workday (pre-holiday weekend + visiting winemaker + last Saturday of our semi-annual sale + quarter-end inventory), you make an adult version. Christened by my good pal, Michael (who swears he will start blogging again soon), the Tonic…

Peas, Pancetta, Penne (and Pink)

I’ve already had this dish twice this spring – and I’ll probably have it at least once more. Out of season, use a handful of frozen peas. And if you’d rather leave the meat out, that works, too. I only use the equivalent of a couple slices of bacon, though, so split amongst two or…

White wines for green leaves

We put this wine on the tasting table Monday, which, not coincidentally, was Opening Day for Moore Brothers as a host site for the LFFC CSA. I chose Diego Bolognani’s Nosiola precisely because it’s worked well for me in the past with leafy, tannic greens, and I knew our boxes would be full of cool-weather…

Keep it Simple, Syrup

This morning, I made a little rhubarb simple syrup; tonight, I’m having a little cocktail moment. Rhubarb simple syrup about 4 cups chopped rhubarb 1-1/2 cups organic sugar 1-1/2 cups water Simmer all three ingredients in a saucepan for about 15 minutes, or until the rhubarb is fully soft. Pour the hot liquid and fruit…