Tahini Slaw

Sure, sure, you could say this is just a riff on the salad I posted last winter, the one with the shaved Brussels and kale with tahini-lemon-maple dressing. But this one’s way different. For one thing, there’s cabbage in this one—big heads, not those little mini guys. And for another, there’s honey, not maple syrup….

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…

I Saw the Figure 5 in Gold

You could blame Brooks Robinson and George Brett, but mostly you should blame a slap-hitting, drag-bunting, slick-fielding, former Atlanta Braves farmhand named Terry Muck. Terry played short and sometimes second on the Aurora SealMasters, a men’s fast-pitch team from my hometown that won a bunch of National (and World) Championships when I was a kid. Sounds corny, I suppose, but they…

Sunny & Crisp Triple-Root Salad

Fresh and bright in a way that makes you ask the Polar Vortex how many days until pitchers and catchers report, here’s a crisp and crunchy three-root salad that’s somewhere between a slaw and a remoulade. Triple-Root Salad Really, any roots will do. I loved this combination of celery root, beets, and carrots from last week’s sharebox,…

Scalloped Neeps & Tatties

Last week’s sharebox was red-bundle heavy, with big bunches of both globe radishes and scarlet turnips. The rads were beauties—perfect for slicing and snacking. The turnips probably would’ve been fantastic raw, too, but with cooler weather looming and foot surgery imminent, I was in the mood for comfort food. So, yeah, I turned a humble, low-cal,…

Khaleesi beans

Dragon’s tongues? Just when I was suffering green-bean fatigue (big bags, three weeks in a row), these variegated beauties showed up in my sharebox yesterday. Purple dapples on a yellow base, they taste more like wax beans than classic haricots verts—and when you cook them, the purple fades away (mostly), revealing bleached, pearlescent pods. Holy…

Squashapalooza Day VI: Zucchini-corn fritters

Squash remaining:  2. Days remaining:  2. That’s right, I took a day off. Squash-free Friday. It may just catch on. Back at it Saturday night, though, when we found a half-hour gap in the rain to grill out some burgers for dinner. Must. Have. Zucchini. The grill was the obvious choice, but I’ve made or…