Now that nights are cooler, it feels good to switch on the stove. Here’s a late-summer soup, this week’s Waste Not crisper-cleaner recipe. While you cut up the vegetables, simmer their trimmings to make a broth. While the soup cooks, make a quick pistou, a French kissing cousin of pesto. (If basil is in short supply, use a mixture of flat-leaf parsley and basil leaves.) […]
Read moreFreshfield Farm is selling baby potatoes, delicious for salads, or steamed and daubed with butter and parsley. Here’s a different way to cook them. These small potatoes—they have to be small– are cooked and smashed into jagged discs, then roasted to a crisp. Like fries, you’ll want to eat them with steak and salad. Like fries, you may want to […]
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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 moreOne final tomato recipe before summer tomatoes peter out – a creamy tomato soup, using just a few spoonfuls of cream. Potatoes give this soup its smooth, soothing texture. Add some crisp cheesy croutons and you have yourself a warm bowl of comfort food. Serves 4. Tomato soup with cheese croutons 1 large white onion, finely chopped ¼ (quarter) cup […]
Read moreWith so much eye-catching color at the market right now, it’s easy to overlook onions and potatoes. Look for fresh onions—from shiny orbs to tiny pearls, the kind used for pickling. And keep your eyes peeled for the first little newly-dug potatoes, one of summer’s secret pleasures. (Peachtree Circle, Da Silva and several other farms will probably have some.) Thin-skinned […]
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