At the height of the summer, the amount of zucchini is overwhelming and it’s easy to find yourself in a rut. However, these tender, small squash, in all their wonderful variety, can be a welcome raw material many simple summer dishes. Whether bright-yellow, pale-green, striped, scalloped, tennis ball-shaped, you can grate them, dice them, sauté […]
Tired of boring summer salads? Turn your garden gleanings into a pretty appetizer instead.
Photo by Judith Hausman Wild grape vines grow like weeds where I live, climbing up over hedges, trees and rock outcroppings. Sometimes they even bear foxy-tasting little grapes at the end of the season. But in early summer, while the leaves are large but not yet toughened, I pick them to make dolmas. If you […]
Courtesy Judith Hausman As I wait patiently for the summer’s first tomatoes, squash and peppers (can eggplant be far behind?), it’s easy to forget that new potatoes are ready to harvest first. My CSA share included 6 pounds of small potatoes last week in white, red and purple. Generally, I choose grains over potatoes in […]
Use those shiny peppers from your CSA or farmers’ market to make this tasty dip.
Photo by Judith Hausman “So, what do you call this,” a dinner guest recently asked me upon serving up a side of rice, ham and peas. “Un-risotto?” You could say this dish is sort of like risotto. Peas are indeed a classic risotto ingredient, but instead of making this dish with the traditional Arborio rice, […]
Rhubarb is the main event in this cocktail inspired by orange creamsicles.
Photo by Judith Hausman Spring soup? Well, yes, it has finally started to warm up in New York’s Hudson Valley, but a light, healthful soup, made quickly with a garden’s first offerings, can still tempt me. After a perfect Mothers Day morning of getting this year’s petunias in place and finally moving the overwintered geraniums […]
Photo by Judith Hausman This is a classic, French-style pan sauce, usually made from the fat and browned bits left from searing meat. However, this version doesn’t depend on having just cooked meat, so it’s great for bringing leftover beef, pork, chicken or even salmon to the next level. For my own meal, it sauced […]
Photo by Judith Hausman Quick and versatile, this Asian-inflected noodle dish is perfect to make use of the first small amounts of new greens and young scallions. I bridged the seasons with the very last of the cabbage from last fall’s harvest and the very first of the spring’s turnip raab. Baby bok choy, totsoi, […]
