Category: Local food
-
And I don’t like chard . . .
A young friend who’s working harder than any human bean should have to, says clients buying her family farm’s CSA subscriptions often ask what to do with chard. You can cook it like fresh spinach or you can take a couple of extra steps to fix this Lebanese Swiss chard from therecipehunters.com. It may…
-
Corn keeps coming; best corn soup yet!
Every time I ask if there’s more corn out there in the garden, the answer is, yes, there’s still some we can use or take to someone. Can’t believe how a week of rain on top of a hot dry summer plumped and sweetened it. Still seems like a miracle to me — the only…
-
Squashed, again!
Hoot, mon, it’s a great summer when the squash plants outdo themselves and you find two good new squash recipes. This one showed up last week in the American Profile magazine supplement, with Stoic the Vast pointing out the cover promo as “something else you could try.” I could also try reading for an entire…
-
Baby onions, grown-up onions
Baby onions have stems no bigger than the stick on a Q-tip. The easiest way to slip them to their 1-inch recommended depth is to use a dibble planter with inches marked on it (like the one made for me by my friend Jerry Keys out of poplar wood). Poke a hole to 1 inch,…
-
42 pounds, a broccoli salad “to die for”
42 pounds gone this morning. Never mind that it’s cold and rainy — this is sunshine and a tropical zephyr. I feel so pleased with myself (isn’t that why social media exist?) because I made my inner slug walk 20 brisk minutes before I went to work yesterday and then another 40 between work and…
-
Blackberry jam
***Made a second batch Tuesday and need to change a few things in directions — amount of berries for one! We picked blackberries for the second time this season at the Wilsons’ with their minis looking through the fence (miniature horses can’t look over the fence), waiting for their share and the green-gold June bugs…
-
As corny as North Carolina in July
This is the time of year when it likes to rain fast and furiously late every afternoon, followed by steam rising from the ground. Looks as if we should be searching for a lost city of the Incas among the kudzu and blackberry tangles. I remember spending two weeks in Aspen long ago and in…
-
Zucchini fettucine and sick of the seesaw
I am not tired of summer squash but I am so tired of watching the same numbers on the bathroom scales: 201, 202, 204, 203, 201, over and over and over for a couple weeks now. I’ve thought about writing my next major goal — 199 — on my palm with a Sharpie like the…
-
Zucchini, the sequel
And they keep on coming, thank goodness. These are the best of the dark green little jokers we’ve ever grown. And that is a swell thing because we have lots of vegetable-impaired friends and because I can make zucchini souffle. This is a wonderful, goof-proof recipe from the Fourth Creek Meeting House Encore cookbook our…
-
Attack of the killer zucchini
They’re out there — lying in wait, hiding under leaf umbrellas, inching toward the house, growing in the dark. And as soon as we drop our guard, they’ll be in the house — covering the counters and tumbling to the floor. It’s zucchini season, and for the next month every day will be a pitched…
youcanteaticecreamintheshower 