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 …
Young beets are starting to come to the market. Here’s one way to make the most of them, root, stems and all – an eye-popping crimson vegetable spread (pictures on our website.) Keep the remaining leaves to cook as “greens” and toss pretty small leaves into salads. You’ll also …
Peaches 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, …