Slow-Roasted Fennel and Oregano Chicken

Here’s a one-pot, set-it-and-mostly-forget-it dish that’ll make the whole house cozy. It’s adapted only slightly from Alison Roman, whose new cookbook, Nothing Fancy: Unfussy Food for Having People Over, was recently featured in the New York Times Food Section—and is definitely going on my Christmas list. Just note that this is a low-and-slow dish, with a…

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…

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…

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…

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)….

Roasted Rhubarb Vinaigrette

Last week, I had a few stalks of rhubarb leftover after a crumble-for-two. Before they got lost and rubbery beneath the early-CSA kale, arugula, and spinach in the crisper, I transformed them into a bright and tangy topping for all that early-CSA kale, arugula, and spinach in the crisper. Those sturdy, deep, dark greens demand…

Squash Blossom Specials

Yesterday, for the first time in years, our sharebox included a carton of squash blossoms—a dozen or so beauties, each about four inches long. I knew they wouldn’t last long, even in the fridge, so I wanted to use them right away. There you go. A double-dip, blossom-binge day: Squash Poppers stuffed with goat cheese to…

Bok Choy Rabe

I’ve been CSAing for the better part of a decade now, so it’s not often anymore that I run into an item I’ve never received before. Hello, Bok Choy Rabe. No surprise, I guess, that much like broccoli rabe, the whole thing’s edible — the dark green leaves, the creamy white stalks, and the buttercuppy little…

Microgreen Goddess

“What the heck is a microgreen, anyway?” That’s what a long-time Moore Brothers CSA participant asked me yesterday. “Um, I’m not sure. I’ve always assumed they’re just teensy radish greens, but I’ve never looked it up.” Well, now I have. Turns out, they’re pretty much any super-young salad green (arugula, chard, radish, mustard, beet, and…