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…

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…

Quickled Shiitakes

Shiitake happens . . . to be my favorite mushroom. It also happens to make a great pickle. I roasted a handful of them Sunday to toss in this week’s batch of grain salad (alongside carrots, red onions, blanched kale, and a miso-carrot dressing). But a glance at our schedule for the next few days…

Swap-Box Hero: Celeriac Edition

“SELL-err-ee-ack.” Not quite. “SELLer-rack.” Nope, again. “Sell-ryack.” Closer. CSAers, if you bail and say, “celery root,” that’s cool. But, judging by our end-of-day swap-box  contents, way too many of you also bail on the veggie itself. Maybe you’re lacking celeriac confidence. Maybe I can help. First:  pronunciation. Suh-LAIR-ee-ack. Think Billy Joel’s Movin’ Out—”in the fall you…

Taste the Rainbow

Confession: I used to shun the chard. Bulky and mysterious (like its fridge-hog friend, collard greens), chard made it home with me only when the swap box overflowed at the end of pickup day. Not anymore. Thumbing through Yotam Ottolenghi’s Plenty last winter, when the Swiss chard was a weekly sharebox occupant, I ran across…

I packed a pint of pickled peppers

Yesterday’s sharebox included a bag of a dozen or so decent-sized jalapeños. That’s a lot. More than we can eat before they start to go hinky. So I skimmed off 4-5 larger peppers for a batch of roasted salsa this weekend, and the remaining half pound split perfectly into to two half-pint jars that’ll feed us over…

Swap-Box Hero: Hot Under the Collard

Despite offering free bundles with purchase for late-Wednesday wine customers, it seems we still end up with a swap box full of collards whenever they’re in the share. I don’t know why they’re so intimidating. I mean, I get they can be bitter, but a little bit of fat mellows the harsh tannins*, making those deep…

June-Swoon Salad

Here’s one from my mom, who’s been making this swoon-worthy bowl of green and red for years. I know, it seems like a lot of dressing. Trust me; you’ll want leftovers. Strawberry-Spinach Salad 1 lb fresh spinach, washed, dried, and chilled (and chopped, if the leaves are giant) 1 pint fresh strawberries, washed and halved or…

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…

Ketchup for What?

For fries. For burgers. For schnitzel. For brats. And, yes, for dogs. Three test batches and a couple dozen spoonfuls later, I’m ready to stop tinkering and send Curry Ketchup to the cloud for safe-keeping. I’m going to want to refer to this recipe again. Curry Ketchup So good it made me violate the Chicago Dog rule. Also…

Squishy Squash: Spreadable Summer

Decades before Farm-to-Table was a nationwide THING, Madison’s L’Etoile (est. 1976), was championing small, local growers, constructing seasonal menus, and pushing vegetable-centric cooking beyond lentil cakes and baba ghanoush. A summer-squash compendium on the kitchn last week reminded me of a meal I’d had at L’Etoile close to 30 years ago—a meal that kicked off with a warm loaf of crusty bread and…