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…

Get Dipped, Get Sauced, Get Dressed

Tender herbs can be tough. Basil and cilantro and parsley, especially—whether from my CSA or from the grocery store—seem to arrive in bunches so generous that it’s rare I can use them up before they turn yellow and limp (or black and slimy). A pesto batch makes a quick dispatch of the basil. And a…

Miracle Cure for Root Fatigue

Carrots. Parsnips. Beets. Rutabagas. Celeriac. Kohlrabi. Radishes. Yadda. Yadda. Yadda. Our LFFC farmers’ high tunnels and hoop houses have gifted us each week with a small bunch of kale or spinach or cress or rocket (and last week, green beans!), but easily two-thirds of each sharebox has been roots—and as much as I love ’em, here, at the…