Don’t waste the greens and throw them in the compost. They’re fantastic sauteed with onion and a touch of garlic, or with sausage, or bacon. They’re great steamed or stirred into skillets, soups, stews. Fold them into eggs for omelets, quiches, frittatas. You can use them in the same ...
Summer is here — and among the bountiful produce are fresh summer fruits. The earliest of these are strawberries, followed by cherries, peaches and raspberries. Blueberries will come soon; a bit later, melons and many plum varieties. Fall will bring grapes, blackberries, apples and ...
Colorful beet greens and Swiss chard are hailed as superfoods. Their vibrant red hues come from anthocyanins, betalains, powerful antioxidants, flavonoids and other important phytonutrients which help prevent cancer and degenerative diseases. Like many greens, they’re rich in important ...
It’s Summer! Long days, short nights, farmers’ markets and ... strawberries! The fragrant, sweet, juicy and bright red berries are the first of the berry crop to ripen. This versatile berry is the most popular berry in the world — for good reason! Strawberry varieties grow wild on all ...
Arugula is popping up in our garden! This early spring green is a cool weather crop that grows best in late spring and early summer. Though not well known as lettuce or spinach, it is easy to grow and matures quickly. It is best sown early, since warm, dry summer weather will make the leaves ...
Earlier in the season, stores were full of pencil-thin asparagus spears. Now, thick stalks of asparagus are popping up in our garden. Fresh asparagus is a delectable spring treat. If, like my friend Theresa, you’ve only had the canned variety, there is no comparison. The crisp, tender ...
A splash of vinegar brightens up salads, sauces, even fruit desserts. It is a key ingredient in vinaigrettes. In addition to salad dressings and marinades, pickles, chutneys, salsas and tomato bruschetta all benefit from its tartness. Condiments like mayonnaise, mustards, ketchup and barbecue ...
You may not know what it is, but sorghum, drizzled on buttermilk biscuits, is as popular in the South as maple syrup is in the Northeast. Milled sorghum flour is rapidly becoming a go-to for gluten-free baking. As a grain, sorghum can be a delicious part of salads, soups or breakfast ...
It is spring — at least according to the calendar. The time of year we start looking forward to summer and all its culinary delights ... like sweet corn on the cob. Fresh, sweet corn captures the rays of golden sunshine, turning them into sugar. Eaten straight off the cob, it is one of ...
There are people who would think it isn’t St. Patrick’s Day without corned beef and cabbage. However, this dish originated not in Ireland, but in New York. Certainly, the Irish have celebrated Saint Patty’s Day for thousands of years - but in Ireland it’s a religious feast day, much ...
The second week of February is a hectic time around here. It’s Carnival time! So what’s to eat? The carnival includes many food events where you can dine in style: there’s the annual mixer, the dinner theater, and a variety of meals sponsored by groups like the figure skating club, ...
Shepherd’s pie is a comfort classic great for winter. It makes great use of frozen veggies at a time of year when these are a staple. It is also a great way to use up leftovers: meat, potatoes and veggies from past meals can combine for a delicious, easy, one-dish meal. Add a salad and fresh ...
It’s December. The ground and the forest are all coated with white. Decorations are sprouting up all over town. Craft sales abound and include lots of sweet treats. It’s the season to indulge. And ’tis the season to bake. ’Tis time to dig out aprons and seek out grandma’s old ...
Thanksgiving has passed. The ground is covered with a blanket of crusty snow. Local farmers’ markets have moved indoors. Late November’s chilly weather is peak season for Brussels sprouts, which will disappear from area farmers’ markets in a month or so. These small green balls ...
The trees are bare. The fields are empty. We spend more time indoors, and turn on the long-neglected oven to fill our home with warmth. The cool gray of autumn brings a bounty of fresh fall flavors. Aromas of fragrant roasting turkey, earthy potatoes, casseroles, and ...
Turnips have been cultivated in the Middle East for more than 4,000 years, and were a common staple in the Greek and Roman worlds. Like carrots, potatoes, beets, parsnips, celeriac, onions and potatoes, they were dug in late fall and stored in root cellars for winter use before refrigeration. ...