Butternut-Apple Soup

Winter squashes, the tough-skinned ones, usually keep well, but are harder to peel. If you’ve a tried and true way of peeling squash, stick with it. But if the job seems daunting, try tackling it in small bits. Take butternut, for example. First truncate the squash where the neck meets the body. Next slice the body longitudinally in half, then […]

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Sugared Peaches

We’re still enjoying peaches, one of summer’s quintessential treats. Easily bruised, peaches are often brought to market on the hard side. Put them inside a paper bag (side by side, rather than all piled up) and give them a day or two to fully ripen. Here’s a simple way to prepare peaches, to serve with cream or ice-cream. You’ll need […]

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Bread and Tomato Salad

Peachtree Circle has been growing at least half a dozen tomato varieties this year at its Sippwissett farm. They include sweet small Sun Golds, Lillian’s Heirloom Yellow, orange Kellogg’s Breakfast, beautifully lobed red Soldacki, Eva Purple Ball (reminiscent of Brandywines) dusky Cherokee Purple and some amazing long tomatoes with crooked tips that look like hot red peppers. Real tomatoes in […]

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Farmers’ Market Guacamole

Here’s a twist on guacamole that adds colorful summer vegetables from the market. Call it guacamole loco. Farmers’ Market Guacamole 1 small ear of fresh corn, husk and silk removed olive oil large pinch each cumin seeds and dried oregano 1 peeled, very fresh garlic clove salt, ¼ tsp. red chili flakes 2 ripe avocados, halved, pits removed ¼  cup […]

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