Caramelized Onion Dip

Peak season means farmers often have a lot of something at once. If you need inspiration for what to do with zucchini, for instance, Susie Middleton suggests one of her all-time most popular recipes in Fine Cooking Magazine:  http://www.finecooking.com/recipes/zucchini_summer_squash_gratin.aspx Right now Freshfield Farm has lots of white onions. If life hands you onions, caramelize them! Two big onions will concentrate to a rich, sweet-savory little […]

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Grilled Romaine with Blue Cheese

Grilled Romaine with Blue Cheese

Lettuces are at their peak. Delicious in salads, of course, but mysteriously good, too, kissed quickly by heat. Halve and grill them on the barbecue, on a stove-top grill pan, or even on a hot well-seasoned cast-iron pan. It only takes minutes – what you’re aiming for is a range of color and flavors, from outer char to still crisp […]

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Grilled Romaine with Blue Cheese

Lettuces are at their peak. Delicious in salads, of course, but mysteriously good, too, kissed quickly by heat. Halve and grill them on the barbecue, on a stove-top grill pan, or even on a hot well-seasoned cast-iron pan. It only takes minutes – what you’re aiming for is a range of color and flavors, from outer char to still crisp […]

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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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