Roasted Acorn Squash Rings

Here’s a winter squash tip from Weston Lant at Lucky Field Organics. For a quick meal of butternut squash, halve and clean squash and place it cut-side down on glass plate in the microwave oven. Cook, testing every now and then, until squash is perfectly tender. Mash scooped-out flesh and season to taste. You might not even need any butter, […]

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Pan-roasted potatoes, carrots and parsnips with rosemary

Pan-roasted potatoes, carrots and parsnips with rosemary 1 lb potatoes 1 lb carrots 1 lb parsnips 3-5 Tablespoons olive oil 3 Tablespoons fresh rosemary Cut potatoes, carrots and parsnips into large bite-sized pieces and pour into a plastic bag with the olive oil and rosemary. Mush around until everything is coated with oil. Spread onto 2 baking pans so the […]

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Tian (French eggplant, tomato and zucchini casserole)

In late summer thoughts turn to ratatouille, the classic French dish made with eggplant, tomato and zucchini. Tian, another Provencal classic, uses the same vegetable trinity.  Why isn’t it better known? Is it the challenging name: Tian? (Say tee-on to get a very approximate idea.) Look for vegetables similar in diameter: a slim Italian (not Asian) eggplant, a medium zucchini […]

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Heirloom Tomato and Watermelon Carpaccio

In keeping with our tomato theme, here’s a recipe for tomatoes with watermelon and a sweet-salty dressing. Use tomatoes of all shapes and colors, not too large, and employ a sharp knife to slice them thinly, crosswise if tomatoes are round, and lengthwise if they’re elongated. If mint is running amok and flowering in your yard, nip it in the […]

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Cherry tomatoes with honey and feta

We needed a cocktail snack last week and these feta-stuffed tomatoes (below) did the trick. Choose red cherry tomatoes for this, or a mix of colors, or the beautiful marbleized Indigo Rose cherries from Silverbrook (which, by the way, look stunning paired with purple basil.)  Get yourself an E&T honey stick to use as a miniature squeeze bottle, or use […]

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Roasted Baby Carrots with Honey Glaze

This week’s recipe is plucked from “Cooking from the Farmers’ Market,” (Weldon Owen Publishing 2011) which is available through Eight Cousins Bookstore. By Tasha De Serio and Jodi Liano, the book isn’t just a nicely photographed recipe collection. Each fruit and vegetable gets its own shopping, storing and prepping tips, basic instruction many cookbooks omit, but handy if you’re tackling, […]

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Tzatziki with Scapes

Scape afficionados rejoice! The whimsical curly shoots that spring from garlic plants in early summer have arrived at the market. (Note: When you get home, trim your scape-stems and prop in a tall glass or vase with some water at the bottom.) Since the first cucumbers are showing up, too, this week’s recipe is a local, seasonal take on Tzatziki […]

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Creamed Sweet Turnips

Our recipe this week is for a large whitish botanically-enigmatic knob in the turnip family. The Macomber turnip. also known as the Westport turnip, was introduced to Westport by the Macomber brothers in 1876. It’s crisp as a radish, sweet as rutabaga, white as a turnip, and winsomely smooth and mellow when cooked. Turnips suspiciously like these are also called […]

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