Pickled Carrots with Saffron and Star Anise
These pickled carrots are delicious in winter. Actually, they’re great at any time of year, but especially during the dark […]
Cranberry Ketchup
Cranberry ketchup is a surprisingly versatile table sauce. Tangy and fruity, it can be used like tomato ketchup on top […]
Fennel and Carrot Soup
This is a waste not, want not dish that uses vegetable scraps otherwise destined for the compost pile. Over the […]
Waste Not Want Not: Grapefruit Pomegranate Jelly
This started as a pile of scraps and turned into a bittersweet jewel. I had used the thin peel of […]
Pickled Hot Cherry Peppers
Preserving pecks of peppers takes imagination. The farmers at the market had the same idea I did. Harvest all the […]
Golden Cauliflower and Parsnip Soup
Golden cauliflower flocked to the farmers markets in November. So did sweet plump parsnips, freshly dug after the frost. This […]
Better Ketchup: Tomato-Pepper Sauce
Better than ketchup, and more versatile. This sauce is a recent discovery that will make it into my repertoire. Canning […]
Red Hot Sauce with a Secret Ingredient, Carrots!
Hot sauce has a league of its own thanks to barbecue wars. Many BBQ joints – from DC to Dallas […]
Feelin’ Hot Hot Hot: Red Pepper Sauce
I’ve got the hots for hot sauce. With half a peck of peppers, I held my own red sauce cook-off. […]
Peach Jam with Lemon Verbena
Perfectly fresh local tree-ripened peaches are the epitome of summer. As the growing season comes to a close, preserving the […]
Kohlrabi, Celery and Apple Salad with Walnut Dressing
Cool, crisp and crunchy like fall, this is a salad that will be twisted and turned all season. The kohlrabi […]
Superschmelz: Braised Kohlrabi and Greens
Superschmelz! Giant, pale green kolhrabi created quite a sensation in our farm garden. It’s super simple to grow as long […]
Redheart Plum and Raspberry Jam
American plums feel like an endangered species. The now-famous 1911 publication from the New York Agricultural Experiment Station — a […]
Garlicky Red Cabbage and Parsley Slaw
There’s no better time to cook by color than late summer. Vibrant violet cabbage and intensely bright green parsley team […]
Roasted Corn Chowder
I learned everything I know about chowder from Jasper White. His book, 50 Chowders, is the Bible of chowder making, […]
Caponata Agrodolce Grande
Agrodolce for short. Sweet and sour eggplant made crunchy with celery and salty with capers. A perfect appetizer OR a […]
