July 28, 2010
Butter, used wisely, is good food and I hope you have not banished it from your life. Butter is a gift from God and cows and Mother Nature and we should be grateful for it and enjoy it.
But before I talk more about the merits of butter and how to make shortbread, I really need to mention the elephant in the room - fat anxiety. I just think it is terrible the way that food manufacturers keep trying to confuse everybody and pander to people'...
July 27, 2010
In this week's box: Eggplant, cucumber, onion, beets, potatoes, peppers, green beans, carrots, corn
It is the height of summer and the produce is rolling in. I know some of you are a bit overwhelmed by the challenge of eating your beets. But when you think about it, if that is the biggest food problem you have you are pretty lucky.
July 24, 2010
Americans eat literally tons of coleslaw every day. I do not have a citation for that statistic, but it MUST be true. Just look at the menus at KFC, most places that serve burgers or BBQ and every grocery store deli from Maine to California. I do know for sure that about 45% of the U.S. cabbage crop goes to the cole slaw industry. But I am sorry, most of this commercial cole slaw is just not very good. Plus it is loaded with fat.
July 23, 2010
Don't let fennel scare you just because it is unfamiliar. It is a lovely and versatile vegetable with a flavor of licorice or anise. It can be eaten raw in salads or as part of an antipasto. Or it can be braised, roasted or sauteed. Cooking fennel mellows the flavor and texture.
July 20, 2010
In this week's box: garlic, eggplant, fennel, basil, potatoes, green beans, zucchini, cucumbers, swiss chard, green cabbage. These boxes are getting pretty heavy. I hope you are keeping up!
July 20, 2010
Emma Roth-Schwartz dives into the pungent world of garlic, sharing recipes and including a "Twilight" rating for each: which determines the degree of vampire protection
By Emma Roth-Schwartz
July 16, 2010
I don't know anybody who doesn't like pancakes. When you say the word "pancake" most Americans will conjure up a vision of a stack of hotcakes, topped with a big melting pat of butter and maple syrup (most likely maple flavored syrup) dripping down the side. Now there is nothing wrong with this vision. One of these days we can talk about those kind of pancakes, because I really want you to know how to make the real thing. It is SO EASY and...
July 15, 2010
I pump iron. In the kitchen. I figure as long as I can heft my large cast iron frying pan and dutch oven, I am in good shape. That is one reason I use cast iron - I can get weight bearing exercise without having to hit the gym.
July 15, 2010
Jenah Hensel serves up summertime with a rarebit risotto and spinach/artichoke wrap for the pool side
By Jenah Hensel
I really love summer time. It's not only because I loathe winter so much, although I have to admit that’s a lot of it. I get excited when summer rolls around because I get to go the pool and enjoy the sunshine. One of the best parts of summer, however, is all the yummy food that this season brings. The strawberries and asparagus have popped and I am eagerly awaiting the tomatoes, sweet...
July 14, 2010
In this week's box: blue potatoes, 1 bunch basil, zucchini, green garlic, Alisa Craig onions (sweet), red leaf lettuce, beets, kale.