Compound Interest

In my book, butter is always good. But some butter is better than others. And Summerbutter—a compound butter made with pureed tomatoes and a dash of salt—is nearly perfect. Echoing Marcella Hazan’s iconic tomato sauce (while rivaling the simplicity of cacio e pepe), Summerbutter lives to lend a decadent, velvet wrap to hot noodles (or even zoodles)….

Goosecherry Jam

This post, started one year ago today, was supposed to be a victory lap. The cherry-and-gooseberry jam I’d made after last year’s epic harvest had been my favorite jar in years, and I was looking forward to creating—and documenting—a second batch. Alas, in 2018 Mother Nature had other ideas. An extended verycoldsnap in March had delayed…

Small-Batch Fig Jam

That seems redundant, doesn’t it? Because if you find figs at the farmstand, they’re often upwards of $12-a-quart—or even a buck apiece for big ones. And if you grow them yourself, you likely eat as many as you can straight off the tree (or, say, with a little honey and yogurt . . . or…

Barbeetcue Sauce?

This is a weird one. But if you’re a fan of pickled beets, you’ll love it. And even if you think you’re not a fan of pickled beets, you might love it, too. Sweet and cinnamon-y, it’s a natural when spread on toasts—or even a bagel—over a schmear of creamy cheese. The rice vinegar’s tang…

Endless Summer Salad

All summer long, my Grandma Morsch had a bowl of this refreshing, sweet-and-sour salad in the fridge. It’s possible, actually, that it was the same bowl all summer long. Well, for a couple weeks in a row, anyway. Because after supper, when the vessel’s contents were more brine than veg, she’d just slice in another…

Strawberry-Maple Jam

Time to rotate the berries. With a pint in yesterday’s LFFC sharebox, plus about a pint pulled from my own garden, plus a scruffy partial-quart leftover from the farmers market Sunday, I suddenly had a critical mass of berries, some of which were in that critical do-something-with-me-today stage. I hung onto most of my home-growns…

Quickled Shiitakes

Shiitake happens . . . to be my favorite mushroom. It also happens to make a great pickle. I roasted a handful of them Sunday to toss in this week’s batch of grain salad (alongside carrots, red onions, blanched kale, and a miso-carrot dressing). But a glance at our schedule for the next few days…

Alli-yum

I wasn’t keeping count until a croquet-ball-sized one landed on my little toe this morning when I opened the pantry door, but as of a couple hours ago, we had way too many onions on hand. And then I made this sweet onion marmalade. And now Sheila’s asking me to swap for more onions next week….

I packed a pint of pickled peppers

Yesterday’s sharebox included a bag of a dozen or so decent-sized jalapeños. That’s a lot. More than we can eat before they start to go hinky. So I skimmed off 4-5 larger peppers for a batch of roasted salsa this weekend, and the remaining half pound split perfectly into to two half-pint jars that’ll feed us over…

That’s the Spirit: DIY Tonic

Peas—a must-plant for me—will go in the ground sometime in the next few days, and I didn’t sow nearly enough of them last year. So last week I reviewed my sketches of what grew where over the past couple summers—searching for a spot to squeeze in a few more rows—and I was reminded that I didn’t…