Strengthening local communities through Community Supported Agriculture and a CSA-friendly recipe for a killed lettuce salad with spring chives and radishes. This post is created in partnership with Sub-Zero for its Fresh Food Matters initiative. Jump to recipe. [Read more…]
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After returning from my morning rounds today, I cranked the oven to full blast, threw a big pot of water on the stove, and set about making this roasted carrot and beet salad. While I washed and peeled and chopped, I watched the birds (now out in force and doing their bird thing with no mind for the human world) and went over my to-do list, the top of which is getting signed up for a CSA (Community Supported Agriculture). Last year, we moved here right at the tail end of sign-ups, and just let it slip. But as the growing season progressed, Brian and I realized we’d made a huge mistake. Not only do CSAs do much to support local farmers as they begin their seasons by providing financial security no matter what the summer brings, CSAs benefit members too. [Read more…]
Putting leftover green tomatoes to good use with a recipe for crisp, savory fried green tomatoes topped with garlicky sautéed shrimp and a super simple remoulade.
In partnership with Emmi USA, we’re celebrating the height of tomato season with sumptuous aged Kaltbach Gruyere and roasted tomato tartines. An ode to a classic grilled cheese, these tartines feature jammy roasted tomatoes and melted Emmi Kaltbach Le Gruyere atop thick-cut sourdough smeared with garlic butter and fresh herbs.
Crispy-edged summer squash fritters – imbued with the distinctive flavors of toasted cumin and fried black mustard seeds – are an unexpected and delicious way to make use of your summer squash stores. The fritters are served with a cooling green onion and cilantro raita and a handful of sweet cherry tomatoes.