I like settling into a new season. Windows open, eating an apple – that kind of thing. We’re in week 20 of our amazing CSA and summer vegetables are quickly winding down. I’ll miss the dizzying bounty for sure, but I’m also looking forward to craftier cooking and making delicious meals out of all the ingredients I forgot existed while I was dazzled by all those technicolor tomatoes. [Read more…]
All summer, I’ve been meaning to cook everything in Meera Sodha’s Made in India. The book first came across my radar during the Food52 Piglet. I bought it immediately and was dazzled by the recipes. But during the chaotic summer, it ended up filed away on the bookshelf before I’d had a chance to cook from it. [Read more…]
I love a lazy summer day with trips to the pool and hikes on the shady trails outside of town. But lazy summer days make for treacherous summer evenings as Brian and I race to put together a dinner that uses up as much CSA produce as possible and then shepherd our tired, hot, always hungry children through dinner and tooth-brushing and stories before they melt down. Occasionally we succeed. [Read more…]
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Today’s the day. I’m planting the herb, tomato, and vegetable starters I ran out of time to grow from seed. While I’m late to the game, other gardeners and farmers are harvesting the first strawberries and vegetables of the season.
I’m looking forward to those tomatoes, though folk wisdom holds that they won’t arrive until the Fourth of July. In the meantime, bright red, drippingly sweet strawberries are a perfect consolation. [Read more…]
This post is sponsored by Reynolds Kitchens.
With grill season upon us (and the warm breezes blowing and bright green leaves unfurling all around mean it is definitely upon us), it’s time to start tinkering with my cookout staples. The past few years, that’s meant upping my potato salad game, perfecting the layers of lemon and onion and mayo. But this time around, I’m taking a good hard look at slaw instead. Since I started fermenting at home, I’ve been intrigued by the depth of flavor cabbage can accommodate and have realized slaw can (and should) be much bolder than it’s normally allowed to be. [Read more…]