Leeks, which have been arriving in our CSA share over the past two weeks, are a difficult sort, with unwieldy rubbery ends and tons of sand. But there’s also something wonderful about their flavor, like an onion but more buttery, and brimming with an earthy green-ness. Cooked well, leeks are supple and rich, and incorporate themselves beautifully into a host of classic fall dishes. [Read more…]
now in season: watermelon
Watermelon started showing up at least a month ago, but now the last melons are being harvested. We received a (blessedly) tiny one in our farm share this week, and I’ve been staring at it wondering what to do. I feel like as long as I have it, this fantastic summer won’t end. As we’ve mentioned before, we’re coming out of a rough few years filled with struggles, ridiculous busyness, and stress. But this summer we’ve traveled, vacationed, and enjoyed a more relaxed pace in life. I’m afraid that once the fall begins, and really it has, our lives will return to swirling chaos. And so here we are with one last summer watermelon, promising at least one more summer dish, and one last evening of summer bliss. [Read more…]
tomato lime jam
At last, fall has arrived in the city. For a procrastinator like me, that means it’s time to put up the season’s food. Last year, I was hampered by the new baby, a sick dog, and a hurricane. But this year, I was ready. Or so I thought. Brian went off the the Union Square Greenmarket in search of canning tomatoes. And when he called asking if he should get 25 or 50 pounds, we both thought 50 would be best. [Read more…]
now in season: concord grapes
I’m writing this post from 30,000 feet above the earth and am feeling caught between the epic clouds, the adventure ahead (Mighty Summit, for the win!), layers upon layers of procrastination, and really missing my family back in Brooklyn. Right now grapes seem as distant as the earth below. But that’s no reason to give up. I’ll be back on firm ground soon enough, and there I’ll find grapes aplenty. [Read more…]
flash-fried shishito peppers
Here in NYC, summer is in its very last days. School officially starts tomorrow, I spent the weekend putting up tomatoes (22 jars and counting), and in our farm share today we’ll be getting the first of the fall apples. As the city cools off, it’s time to turn the stove back on. Summer has so many ingredients that appear and disappear so quickly–strawberries, asparagus, green beans. But in the fall, with its roasted tomatoes and sauteed vegetables, it’s not the fleeting ingredients that make you live in the now, it’s the flavors. So many things are so good the second they’re out of the skillet or the oven. And that’s especially the case with these shisito peppers, light and delicious just out of the fryer, and finished with a generous sprinkle of sea salt, these are just the right flavors for the season–earthy, with just a little heat, and topped with crunchy bits of salt. [Read more…]