Next time scup is on offer at the dock, make fish tacos. Plenty for 2 flour tortillas: ½ cup finely shredded red cabbage 1 lime (half for squeezing, rest for wedges) salt 4 – 5 small cherry tomatoes, quartered 2 tsp. chopped red onion ½ tsp. minced jalapeno pepper 2 tsp. chopped cilantro, plus a few extra leaves 2 Tbs. […]
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2 Tbs. olive oil half an onion, chopped 2 Tbs. minced green garlic (or 1-2 cloves of mature garlic) 2-inch strip of lemon zest, pared from the outer yellow peel 1 – 2 tsp minced fresh jalapeno peppers 1 medium Yukon gold or white potato, peeled and diced 3 cups light vegetable or chicken stock 6 ounces fresh tender spinach, […]
Read moreShelling beans—in the cranberry bean family– appeared at Moonlight Alpaca’s table last week. (Look for them this week!) Their slightly bumpy pale green pods are mottled with crimson streaks. Inside you’ll find fat shiny alabaster beans, marbled with pink, almost too pretty to cook. The beans lose their looks as they cook, turning tan outside, but their interiors quickly […]
Read more“What are those?” a customer asked, eyeing a basket of green tomatillos. “And what do we do with them?” Tomatillos, available at Allen and Silverbrook farms, are part of the extended tomato family. You may already know the sweet little husk-tomatoes at the market, with their hints of strawberry or pineapple, which are eaten as fruit. They have papery outer […]
Read moreThis week’s recipe is a free-wheeling one for corn. Corn wheels are fun to eat and easy to grip. Kids may be happy to eat them as-is. Grown-ups can spice them up for a snack or side-dish. A quick passage through the microwave oven makes slicing corn into wheels quite do-able with a good kitchen knife or sturdy serrated blade. […]
Read moreWith both peaches and tomatoes at the market, here’s a fruit salsa that comes together in minutes and works well with grilled or sauteed local fish—or grilled chicken. You could also serve it more as a side-salad, say with a wedge of classic burrata and something leafy on the plate like arugula or pea greens. Look for yellow, orange or […]
Read moreThis week we focus unabashedly on scapes, the curlicued shooting-stalks of hardneck garlic plants. Their season is fleeting—fire up your food processors and grills! We like simply anointing garlic scapes with olive oil and sea-salt and singeing them on a hot grill or grill pan –just until they’re crisp, tender if you want to keep some of their garlicky flavor, […]
Read moreIn 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 […]
Read moreIt’s summertime and the cooking is easy. Less is often more: summer food at peak flavor needs very little to turn it into something that looks and tastes delicious. Like this corn and tomato salad, for instance. We tweaked it with a spoonful of Singe-Sations, a great condiment to keep in your fridge if you like a little instant jalapeno […]
Read moreHere’s another no-cook recipe, for a white gazpacho. We tend to associate gazpacho with tomatoes, but white gazpacho-like soups are beloved in parts of Spain. The usual garnish is grapes, and when local grapes arrive at the market late summer, that’s a wonderful classic to try. Here’s another idea: make a light meal of white gazpacho accompanied by little dishes […]
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