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…]
on eating seasonally and roasted nectarines with cardamom honey
I tossed and turned thinking about this post last night. There are so many things to share and so many stories to tell. The short version is, I spent the weekend at the Big Summer Potluck, met a million fantastic, warm, funny, inspiring and talented bloggers, had a great time (delighted to be away from my girls for a little bit), and got inspired. Also, today is my birthday. [Read more…]
now in season: strawberries
We grow strawberries in our container garden, and while there’s definitely a pride that comes along with eating something you grow yourself, there’s just no way in a New York City apartment to grow strawberries in sufficient quantity to ever be satisfied with the yield. Maybe in Queens. Like if you had one of those places with a big yard. But we already own the brooklynsupper domain, so we’re stuck here with our meager strawberry harvest for the present. But that’s ok, because strawberry season is in full swing at New York farmer’s markets, the first of the big three of summer produce (tomatoes and corn are the other two) to hit the stands, so we can still load up.
green garlic: now in season
Green garlic, otherwise known as young or spring garlic, is now available at local markets. It’s one of many springtime garlic variations–garlic chives and scapes being others. Milder than its full-grown counterpart, spring garlic can be used anywhere you might add garlic or onions. Because it’s more mild than garlic, green garlic can play a mellow role in spring-friendly raw garlic dishes like pesto. [Read more…]
Garlicky Sautéed Collard Greens
Garlicky sautéed collard greens with over-easy eggs and thick-cut toast is the quintessential simple spring meal.