Swap-Box Hero: Quickled Shishitos

Shishitos are hot. Not hot hot (only one in ten have enough capsaicin to read as spicy). But hot trendy, I guess. Over the past six or seven years, they’ve shown up in our sharebox just three or four times—total. But if last night’s “predicted contents” email from LFFC holds, tomorrow will be at least the third…

Pasta with Fresh Asparagus and Mushrooms

We’re big fans of pasta al crudo over here. It’s quick, it’s easy, and, as the name implies, it requires little to no cooking beyond the noodles themselves. Just chop some stuff up, drizzle it with oil, let it marinate a bit in a big bowl, dump warm, cooked noodles on top, maybe sprinkle on some…

Swap-Box Hero: NSFW Edition

Cover photo partially redacted for your safety. Because horseradish, often, is Not Safe. Not for work. Not for polite company. And certainly not for expectant, insistent little pups who run counter-side as soon as they hear the clink-scrape of the carrot peeler.* Who knows whether it was squeamishness or unfamiliarity that put off our CSA…

Babycakes

This year’s “summer” CSA season is winding down—just three weeks left—and it’s been a rough one for farmers and gardeners in our neck of the woods. Stifling heat mid-summer, bookended by two of the wettest months on record (indeed, Philadelphia surpassed its annual average rainfall totals in just the first nine months of the year),…

THE APPLE

Way back when I was a baby (and by baby, I mean in my ’20s, in the ’80s, in Chicago), there was no better post-club cure than a trip to the Lincoln Park Walker Brothers.* My go-to was two eggs (over easy), bacon, hash browns, and rye toast. But for the table, we always got what…

Middle-Age Spread

This here Yankee was well into her forties before she tried Pimento Cheese. She is, apparently, making up for lost time. I’ve been CSAing with Lancaster Farm Fresh Co-op for eight years now. This past week was the first time I scored a bag of pimento peppers. Bingo. Pimento Cheese Spread As with pesto, potato…

Easy-Street Corn

A couple weeks ago, an ear of grilled corn rolled into a couple bloops of mayo from my BLT, and I was reminded how much I like elotes, the Mexican street corn. So the next time I made corn (the next day, actually), I got out the mayo and the lime and the paprika and…

Blackberry-Fig Preserves

Besides mosquitos and morning glories, about the only thing thriving in my garden this hot, sticky summer is my fig tree. The cherries got 95% wiped out by ill-timed, early-June torrential rain and whipping winds; July’s grapes were all lost to the birds; and this month’s near-daily drenchings have left most of the tomatoes that…

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…