The shortest day has come and gone, and I’m dipping into my long-keeping winter stock of local products. My pig share is nearly done, but my lamb share just showed up to replace the pork in my freezer, with visions of spicy kebabs and cozy braised shanks. The pumpkins and winter squash are holding up […]
Photo by Judith Hausman Here’s a fresh dish for spring. A recent trip to Turkey gave me a jumpstart on spring cooking because of the milder weather there (the peach and apricot trees were already in bloom) and because of the wonderful vegetable-centric cuisine of that country. It goes without saying that cucumbers, tomatoes and […]
The onion family (Alliaceae) consists of about 400 closely related cousins. Although I always grow onions, garlic and shallots, one of my favorite members of the onion clan is the leek.
The T-shirt says it all: Eat More Kale. Between soaks and hikes at Breitenbush Hot Springs, we kept crossing paths with Chad, a community member on the food-service team who regularly turned out delicious vegetarian meals.
Photo by Judith Hausman Most everyone will enjoy a three-onion gratin. When you need quick recipe that will satisfy several different appetites, you might try calling on the in-season onion family. For Mothers Day, I did the cooking. I had to please a couple of hearty and discerning young appetites; a couple of weight-conscious, middle-aged […]