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…]
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…]
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…]
Refreshing blackberry smash cocktails made with ripe summer blackberries, fresh squeezed lime juice and mint leaves.
Figs, prized for their fruit which is central to the most popular Newton and for their leaves which apparently are useful in covering your naughty parts (although it’s not clear to me how you’re supposed to get them to stay on), are in the midst of their second season right now (they’re available in late spring and then again in late summer) in most of the country. [Read more…]