Swap-Box Hero: SpanaKohlpita

Judging by end-of-day swap-box contents, kohlrabi—especially the giant Kossaks we see in the colder months—is in the running for our site’s least-loved (most-feared?) CSA item. Even in high July, after zucchini fatigue has set in, we rarely see a uniform swap box at closing time. But last Tuesday, after all the first-week Winter Season shares had…

August in January: Corn & Poblano Chicken Stew

Blanched-bright sweet corn. Deep green poblanos. Sungold tomatoes. Back in late August, I’d tucked vacuum packets of all these bits of summer into our freezer. I had no set plans for them, really, beyond having a bank of reserved sunshine to call on some bitter winter day. Yesterday wasn’t really all that bitter—sunny and 30s, actually,…

Scary-Good Hot Sauce

Bubble, bubble, a little toil, not much trouble. In mid-September, I chunked up a whole mess of hot, super-hot, and mild peppers, stuffed them into a couple jars, added salt water, and let them burble away on my kitchen counter. Fermentation, kickstarted by the the ambient yeasts and mild fall temps in my kitchen, worked its black…

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…

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 will…

Swap-Box Hero: Hoagie 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…

Grill … Whoosh … Baba Ghanoush

Somehow, after last Tuesday’s sharebox, I wound 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…

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…

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,…

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…