Quick pickles are a great solution for an overabundance of vegetables. They can also help transform a little bit of vegetable into a pot of something delicious. What to do, for instance, with that leftover ear of corn? Here’s a Waste-Not idea. Make a jar of sweet and spicy relish. It takes just over 10 minutes if your corn is raw, less if your corn’s […]
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If you want to know how to make the most of local seasonal food, ask a farmer. Our local farmers waste nothing, if they can help it. So if you have extra strawberries, perhaps some that you didn’t get around to eating fast enough, take a cue from Jenny Christian: make jam. Here’s a really fuss-free oven-cooked version, that combines strawberries with rhubarb from the […]
Read morePeas will soon be a thing of the past. One last recipe for snap peas, because it’s irresistible, and easy-peasy. Snaps on The Grill Sugar snap peas, untrimmed, stalks left on Olive oil Sea-salt or other crunchy salt Wash and dry snap peas, but leave on the stalks. Toss in a bowl with just enough oil to make them glisten. […]
Read more¼ cup sugar 2 cups washed sliced local strawberries 2 Tbs. lemon juice Put sugar in a small pan with a scant ¼ cup of water and bring to the boil. Cook, stirring, till sugar dissolves and you have a simple syrup. Wash, hull and slice enough juicy red strawberries to make 2 cups. Place strawberries in a blender […]
Read moreSpring rolls, made with rice paper rounds, are lighter than the usual sandwich wraps, and very versatile. The young Falmouth chef who concocted this recipe, Shefali Singh, mostly uses regular rice wrappers from Amber Waves. She gets tofu from Windfall Market; unless you’re vegetarian or vegan you could use shreds of cooked chicken for protein instead. In place of bean […]
Read morePeaches in red wine make a perfect ending to a summer meal. And little peaches, like the ones that appeared last week, are just right; larger peaches or nectarines would need cutting into chunks rather than moon-like slices. You may have to be patient, though, if the fruit was brought to market hard (to prevent bruising.) Give your peaches a […]
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 […]
Read moreRedcurrants are used mostly for jelly here, but in Europe the tiny tart berries are enjoyed fresh. Rinse them and, if they’re still attached to their stalk, strip them off, using a fork as a comb. For a nice treat, powder them with plenty confectioner’s sugar, and let them sit in the bowl, stirring occasionally, until sugar and berry juices […]
Read moreStrawberries make a last appearance in this week’s recipe, but if strawberries have had their day, you can use any soft berry in season – raspberries are delicious. Ripe berries, cream and meringue are pretty much all you need for this summer-long standby, and if you’ve no time to make meringue, you can hop across the street from the market […]
Read moreThis week’s recipe is for Summer Pudding, originally a British dessert made with fresh redcurrants, blackcurrants, raspberries—and, traditionally, a good, non-gummy bread. (If bread strikes you as weird, try slices of plain pound cake.) The bread soaks up the berry juices, staining the pudding red. Blackcurrants, are hard to come by here, but you can substitute blueberries and toss in […]
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