“When you grow a vegetable yourself, you’re less likely to boil it to death.” — Irish chef Darina Allen, in the New York Times article “Reclaiming Ireland’s Culinary Heritage, One Roast Lamb or Sponge Cake at a Time“, March 30, 2010.
Month: March 2010
Earl Grey and Lavender Granita recipe
A lovely and unexpected flavor combination, that serves as a small sweet forecast of warmer weather ahead. I saw a new stand at the market this week I hadn’t noticed previously. Lavender by the Bay is a lavender farm in East Marion, NY. They were selling a variety of dried lavender sachets and bouquets, but… Continue reading Earl Grey and Lavender Granita recipe
Polenta with Goat Cheese, Shallots, and Greens recipe
On a trip to the farmers market it doesn’t serve you to bring a list or to have rigid expectations. The most effective shopping there is always done by just discovering what is the very best of this week’s offerings. As mentioned before, that can sometime be rough in the less produce-friendly times of year.… Continue reading Polenta with Goat Cheese, Shallots, and Greens recipe
Bonus round!
Last fall was complete chaos in our home. I was in the final weeks of getting my culinary degree, worrying more about my impending final exam than I had about anything else in my life to date, and was growing very weary of my year-long commute to the city, away from home and husband, for… Continue reading Bonus round!
Baked Apple Galette
I have some Mutzu apples from a recent trip to the farmers’ market. These apples are softball-huge and bright lime green, and immediately caught my attention as I was perusing the Migliorelli Farm stand. They are such gorgeous specimens it seemed blasphemous to peel them and cut them up into chunks—or toss them with a… Continue reading Baked Apple Galette
Spring’s ahead.
Upstate New York, March 14, 2010.
Homemade Fresh Ricotta
Lately we have been getting the most wonderful fresh milk from Dirie’s Farm, a small family-owned dairy farm near us. The milk has a whole melody of flavor, that clearly illustrates what people are talking about when they refer to the terroir in wine. You can taste this area. You can taste the differences in… Continue reading Homemade Fresh Ricotta
Pea Shoot, Celeriac, Apple and Hazelnut Salad
One of the toughest parts of eating almost exclusively locally in Upstate, NY, is the lack of bright, refreshing, crunchy, raw foods and salads in the colder months. We are overflowing in hearty carrot and squash soups, but there are definitely days I would kill for the snap of a thick slice of fresh cucumber.… Continue reading Pea Shoot, Celeriac, Apple and Hazelnut Salad
Sweet Potato Pecan Teacakes
Yesterday I received in the mail some adorable vintage aluminum baking molds that I purchased a little while back from the great upcycle shop AntiNu on Etsy.com. I had sweet potatoes from the market, and got to work. A handful of years ago the Center for Science in the Public Interest did a study comparing… Continue reading Sweet Potato Pecan Teacakes
Rick Bishop
Farmers are my heros. As a chef and food fanatic, they are the mamas and papas, surrogates and midwives of my most precious ingredients. As an upstate resident, they are the fierce protectors of our land, farming heritage, and heirloom varieties of animals and vegetables. And since moving upstate, I have had the great pleasure… Continue reading Rick Bishop