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Recent recipes & writings.
Categories.
Ingredients.
almanac arugula basics basil beans berries bread butter canning cheese chicken chocolate cookies corn cream entertaining favorite food garlic grains greens healthy herbs homemade lemon local mushrooms nuts Parmesan party pasta peppers prosciutto rice risotto rosé seasonal shrimp squash tomatoes tools walnuts wine yogurt zucchiniView older posts.
Almanac.
JAN: Unusually warm (a 60-degree day), very little snow for the month. FEB: No measurable snow for the year. Spotted in bloom: crocus, snowdrops, winter jasmine, aconite, daffodil, periwinkle, squill. Near 60 at month end. MAR: Temps near 80 mid-month. Side Porch cafe opened 3/13. Plums, magnolias in full bloom. Dogwood and lilac gorgeous at month end. APR: 80 degrees on 4/2, then a cold snap mid-month. Harvested arugula, lettuce. May: String of rainy Saturdays; a hot/cool temp pattern. Planted all annuals/veggies on May 4. 90+ Memorial Day wknd.
Category Archives: Sides
This week at the farmers’ market.
One word: Strawberries!!! The first crop of strawberries showed up this week—not too many, yet, but they’re absolutely delicious. I had a bowl of sliced strawberries with vanilla nonfat Greek yogurt and a sprinkle of Turbinado sugar for a bit … Continue reading
Posted in Breakfast/brunch, Eating local, Farmers' market, Recipes, Sides
Tagged berries, butter, food, sugarsnaps, yogurt
3 Comments
A Midwest version of shrimp and fried green tomatoes.
We tend to think of fried green tomatoes as a Southern food, but they’re not exclusively so. In fact, for gardeners like us here in the Midwest, this is a tasty way to use up those tomatoes hanging unripe on … Continue reading
Corn and Parmesan gratin recipe.
My wardrobe is built on a foundation of staples: chinos, black trousers, twinsets, linen shirts. My cooking tends to be the same way. I tend to return to certain recipes over and over, depending on the season. In summer, we … Continue reading
Grilled avocado.
Oh, where has this concept been all my life? This: large, ripe Hass avocado, halved and pitted, cut-side down on a hot grill for about 5–7 minutes until a bit charred and caramelized. Take it off, let it cool, scoop … Continue reading
