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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We’re trying not to waste anything at the market if we can help it. So any tomatoes featured in last week’s Tomato Show that weren’t reclaimed by their owners were “re-homed.” “Would you like them?” asked Carrie Richter, proffering two impressive knobbly heirlooms, each weighing about a pound? After a full day’s duty at the Tomato Show table, under unrelenting […]
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Last Thursday’s “Catch of the Day” from the Machaca was local scup, known as porgie further South or sea bream in high-end restaurants. Plenty of scup right now– you’ll see them again. Jack Wilson, who works with Capt. Willy Hatch, will fillet the fish as you wish, skin off/skin on, while you watch at the dock. To make the most of your fish, ask for […]
Read moreCut 1 stick unsalted butter into 8 pieces and let soften at room temperature. Add 2 tsp. chopped fresh rosemary leaves (or a rosemary-thyme mixture) and 2 fresh sage leaves, chopping everything as fine as you can. Mash butter with herbs and season with crunchy Kosher or sea-salt. Pack into a crock or ramekin. Cover and refrigerate if making ahead. […]
Read moreThere is a t-shirt you can buy online that reads: Eat More Kale. We couldn’t agree more. (Sign of our times: the Vermont T-shirt-maker has been challenged by fast-food company Chik-fil-A. A contemporary David and Goliath story, if ever we’ve seen one.) Kale is excellent steamed, sautéed, braised—or crisped to make chips (check out these recipes). Tiny tender leaves are […]
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 moreIn late summer thoughts turn to ratatouille, the classic French dish made with eggplant, tomato and zucchini. Tian, another Provencal classic, uses the same vegetable trinity. Why isn’t it better known? Is it the challenging name: Tian? (Say tee-on to get a very approximate idea.) Look for vegetables similar in diameter: a slim Italian (not Asian) eggplant, a medium zucchini […]
Read moreToo hot to cook recently, so this week’s recipe involves marination, and minimal heat. Goat’s cheese is often marinated. But we used the appealing, not-too-sharp feta brought by the Farm Institute — a feta even non-feta-eaters can love. The cheese is sold as a neat cake floating in a container of water. Drain the cake and, for this recipe, slice […]
Read moreLast week we ran a recipe for roasted eggplant. This week we’re roasting cauliflower. Even people who profess not to like cauliflower one bit can fall in love with this dish. Roasting brings out the sweetness of cauliflower and slightly caramelizes it. And the recipe couldn’t be easier. Roasted Cauliflower 1 lb or so cauliflower, washed and trimmed 3-4 Tbs. […]
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