Brussels sprouts are in season, and here is a genius way to cook them. Turn them into a pile of leaves and give them the briefest stir over heat for a medley of tender, bright greens. Deconstructing sprouts is easy with a good little paring knife – actually, bait knives from Eastman’s make perfect instruments. Count about 8 sprouts for […]
Read moreKale is this year’s “It” vegetable. A nutritional powerhouse with sudden cachet. How to include it on your Thanksgiving table? Here is a robust dish, good for potlucks. Creamy and cheesy, it may win over ever even ardent leafy-green haters in your family. Creamy Kale Gratin (Serves 4) 8 oz. kale, thick stems removed, rinsed and chopped (about 8 cups) […]
Read moreOur 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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