Our weekly recipes will be focusing on sandwiches this year – sandwiches interpreted in the broadest and loosest sense, including tartines, flatbreads, rolls (some fairly classic, some breaking all the rules) plus all kinds of quick-pickles, fixings and sandwich fillips. This week: herb-butter from scratch for your radish sandwiches. Choose the most additive-free cream you can find, grab a handful […]
Read moreBesides ice cream, Thomas Jefferson had a passion for peas. He was quite competitive about his pea-growing. So in his honor, a pea recipe: Peas in a puddle of milk 2 cups shelled English peas or fat shelled sugar snap peas 2 Tbs. unsalted butter 1 cup milk (approx.) sprigs of mint salt and pepper Shell peas. Melt butter in […]
Read moreCut 1 stick unsalted butter into 8 pieces and let soften at room temperature. Mash with 2 Tbs. finely chopped parsley and 1 tsp. or so of finely grated tender garlic scape (or smidge of grated garlic clove.) Add a squeeze of lemon juice, a pinch of finely grated lemon zest, crunchy salt. Pack into a crock, cover and refrigerate. […]
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Roasting has become a favorite way to cook asparagus. (Lining the baking tray with parchment makes for quick clean-up.) Roasted asparagus is delicious just as it comes, but here’s a way to dress it up. Rich enough to make a meal for 2 or a hearty appetizer for at least 4 people. Roasted asparagus, hazelnut butter, Parmesan shavings 1 bunch […]
Read moreBrussels 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 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 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 moreHere’s a recipe for the summer crop of garlic arriving at the market. Slowly braised, new garlic becomes soft as butter, and tastes nutty and sweet. As fresh garlic cures in the coming weeks, the bulb’s protective covering will gradually become drier, and the cloves a little less creamy. Braised fresh garlic 4 fat bulbs of fresh hardneck garlic with […]
Read moreThe recent tropical heat and humidity (global climate change in action?) has made us crave cooling soups. Here’s a yogurt-based soup, loosely inspired by the summer soups of Poland and Russia. You may find it surprisingly hearty, substantial enough for a meal, especially if you serve it with a side of steamed new potatoes. It’s made with beets, the deep […]
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