Yesterday we had our third March snowstorm. What was predicted to be a dusting, changed to an all day, several inches type of affair. And somehow, blessedly, school was not cancelled. With the house to myself, I spent the morning watching the snow fall and cooking up some spring comfort food (even if the weather begged to differ). [Read more…]
roasted beet and carrot salad with beet green salsa verde + csa sign-ups
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…]
what matters + mizuna with blueberries & herbed feta
Two weeks ago, I spotted a couple of farmers at the market with a sparse table scattered with several quarts of storage apples and a few pints of blueberries. Eager for the first blueberries of the season, I asked how much they were. To which the lady replied, “What blueberries?” And that was funny, because they were right there. I indicated the blueberries and politely said, “These,” and she said “Oh, those blueberries. They’re $5.” Sold. We got them home and they turned out to be the best blueberries anyone on earth has ever had. Since then, I’ve been stalking her farm stand and have only found the storage apples, but I’m not giving up. [Read more…]
farro with beet greens & sun-dried tomatoes
Beet greens on their own don’t look like something many people would buy, so it’s lucky for them that they usually come attached to beets (I’m going on the assumption here that the various parts of a plant aspire to be eaten). And if you decide to eat your beet greens rather than trash them, you’re in for a treat. Beet greens are never better than right now, in the late spring. [Read more…]
fresh pear vinaigrette
I usually make my go-to salad dressing of olive oil and rice wine vinegar with a pinch of salt when dinner is about thirty seconds from the table and I realize the salad isn’t dressed. If I have some shallots or citrus and a full sixty seconds to spare, I’ll add that. Otherwise, it’s the old standby, which, while perfectly flavorful, can get a bit dull. So when I need to break out, add more flavor, or want to make something more memorable, I look to the blender. Here, a single pear and a bit of red onion make for a surprisingly creamy, mild dressing that happens to blend beautifully with radicchio. [Read more…]