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 have left-over beet juice to make a little summer refresher Waste not! Beet-yogurt spread 8 oz. […]
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Fava bean spread: About 1 1/2 cups shelled fava beans sea salt and freshly ground pepper 1 large clove garlic, finely sliced 1 TBSP chopped parsley 1 tsp finely sliced mint grated lemon zest 2-3 tsp lemon juice 2-3 TBSP olive oil For each sandwich: 1 sandwich-sized pita bread round olive oil for brushing 1 TBSP plain Greek yogurt, drained […]
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 […]
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2 Tbs. olive oil half an onion, chopped 2 Tbs. minced green garlic (or 1-2 cloves of mature garlic) 2-inch strip of lemon zest, pared from the outer yellow peel 1 – 2 tsp minced fresh jalapeno peppers 1 medium Yukon gold or white potato, peeled and diced 3 cups light vegetable or chicken stock 6 ounces fresh tender spinach, […]
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 moreWith so much eye-catching color at the market right now, it’s easy to overlook onions and potatoes. Look for fresh onions—from shiny orbs to tiny pearls, the kind used for pickling. And keep your eyes peeled for the first little newly-dug potatoes, one of summer’s secret pleasures. (Peachtree Circle, Da Silva and several other farms will probably have some.) Thin-skinned […]
Read moreSummer is waning. The autumnal equinox falls on September 22. Make salad while the sun shines. Here is an easy-going chopped vegetable and bread salad called fattoush. If you can find powdered sumac, a tart, deep-red, Middle-Eastern spice, dust it over the finished salad. Similarly if you can forage some purslane, put that in, too. Both add a refreshing, authentic […]
Read moreIn keeping with our tomato theme, here’s a recipe for tomatoes with watermelon and a sweet-salty dressing. Use tomatoes of all shapes and colors, not too large, and employ a sharp knife to slice them thinly, crosswise if tomatoes are round, and lengthwise if they’re elongated. If mint is running amok and flowering in your yard, nip it in the […]
Read moreScape afficionados rejoice! The whimsical curly shoots that spring from garlic plants in early summer have arrived at the market. (Note: When you get home, trim your scape-stems and prop in a tall glass or vase with some water at the bottom.) Since the first cucumbers are showing up, too, this week’s recipe is a local, seasonal take on Tzatziki […]
Read moreAs evenings get cooler, we don’t mind switching on our ovens and roasting vegetables at high temperature. You might want to try roasting eggplants while they are still plentiful. Choose the regular glossy dark eggplants for this. The addition of a pinch of turmeric is less for taste than for color – it imbues the eggplant slices with a golden […]
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