Ingredient of the month: Watermelon, my first love
Citrullus Lanatu – we just call it watermelon – is it a fruit, a berry or a vegetable? Everyone has an opinion – I grew…
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Strawberry & farmers’ cheese crumble
I think I can honestly say that we have had a very successful strawberry month, if only because our strawberry yogurt tart was made (to…
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Strawberry yogurt tart
Here is a recipe for what has, so far, proven to be our new favorite strawberry thing. And I can’t wait to make it again…
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Ingredient of the month: Strawberries
Strawberries never taste as good as they do when they’re in season (early June to mid-August). You are able to find in season, local strawberries…
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Ingredient of the month for June
Time to get voting – we want your input! Update: Strawberries seems to be it! 24 more hours left to vote…
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Tapas party
Results from the ‘appetizer’/tapas party held earlier this week, using our haul of fresh produce and tidbits from the weekend’s markets. Comment below for any…
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Asparagus alla Fontina
I love the recipe redux section of the NY Times. In my entirely biased opinion, it’s one of those columns that a) should be more…
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Checking back on our ingredients of the month, part 2
There is still a lot of sorrel love around! Check out this article on sorrel & eggs brunch from Melissa Clark in the NYT. The…
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Reviving asparagus
Thanks, Jean, for sending this through! Can limp asparagus be revived? In-season asparagus should be tender, sweet, and flavorful. But sometimes the supermarket pickings are…
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White asparagus vs green asparagus
When my friend Cathelijne last came to visit, she brought me a great book called the Flavors of Holland. It is filled with history, anecdotes…
