This easy skillet dish is all about sweet spring vegetables It easiest to find spinach in the markets, but look too for big bunches of snow pea tips, also called pea tendrils or pea shoots, which have a wonderful, sweet flavor If you do use pea tips, use the midsection, the part that will be […]
There’s a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment This is one such recipe, so simple that you can decide that you’re having shortcake for dessert […]
Being part of a CSA means cooking at home. For some this may present a new challenge or a way to reconnect with a familiar pattern. Wherever you are in your journey, cooking that is centered around your weekly CSA share gives you the freshest seasonal palette. Fortunately, using ingredients at their best and absolute […]
After a four year wait, we’re finally harvesting our first bountiful asparagus crop. The reason for the necessary delay in harvest is to allow this perennial plant to grow an extensive root system called a crown. The asparagus ferns spend all summer sending energy to the roots, and when spring comes round the root is […]
This is great resource! All you need to know about asparagus. Fresh, green asparagus is a well-loved vegetable, delectably crisp and sweet. When it’s available at the market or grocery, use it in abundance. Asparagus is amazingly versatile: it can be steamed, simmered, roasted, battered, grilled, sautéed or wok-fried. Thinly sliced, it’s even wonderful raw […]
With some 1,500 heirloom fruits and vegetables under cultivation, Appalachia is the most diverse foodshed in the U.S., Canada and northern Mexico. Among them is a beloved corn called Bloody Butcher. Source: On The Trail To Preserve Appalachia’s Bounty Of Heirloom Crops