How did you possibly live before the quite-brilliant food blog recipe site Gojee.com??  It serves as your online library/concierge/personal assistant/curator to help find new recipes from top food blogs, selected just for you and what you are craving, or better yet, what you have on hand at the moment.

Launched a few months ago, today they are adding their second batch of writers and blogs, and I could not be more proud to announce that that includes me and Pitchfork Diaries!  It is a tremendous bunch of blogs and bloggers who they work with, many of whom have served as my inspiration and mentors for years, and it is such a thrill to be in their esteemed company.

The genius premise allows you to submit ingredients that you are craving or have in the pantry, and they then pull up recipes from a arsenal of diverse and talented food bloggers that fit your criteria, complete with full-screen mouth watering photos.  You can even input ingredients you dislike and never want to see included in your searches, and they are happy to oblige.  They also have a function where you can link your D'agostino's loyalty card number, (soon to be expanded to other food markets), and they will formulate a list of recipes based on your recent grocery purchases.  Again, how did we live without this?

Thanks so much to the creative, super sharp, and innovative team over at gojee.com for including Pitchfork Diaries and for the great site!

 

 

Glorious cobs of corn will still be around at the farmers' markets for a couple of weeks.  Sweet, meltingly tender, golden or pearly white, they are never better (or cheaper) than right now.  We eat it with dinner nearly every night for the month when it is at it's best, just barely cooking it, as it doesn't need much more, and then say farewell for another eleven months. However, we also religiously freeze corn to use in meals in the months ahead.  Pulling out and defrosting a bag of farmer's market kernels feels so luxurious in the depths of winter--not to mention a tremendous vitamin-packed time and money saver.  Great for chowders, soups and chili, I'll also combine the corn with my frozen peppers for a tex-mex-y topper for eggs, or a perfect start for fajitas and burritos.  Slowly saute some onions along with them, and add a little cumin, chili powder, ground corriander, and epazote for a colorful, sweet, base for a meal.

How to Freeze Corn

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Basil has definitely arrived at the party.  Bunch upon fragrant bunch are cramming tables at the markets.  Not surprisingly we mostly think green and the same familiar scent and flavor when basil comes to mind.  But there are loads of heirloom varieties that are becoming much easier to track down.  (and grow yourself!)

Try a new one on your next trip to the market.  What's old will be a little newer again.

 

Genovese Basil:  The traditional Italian large-leafed sweet basil that we all know and love.  Ideal for all things pesto, but best when the leaves are small.  If the leaves are huge, blanch them quickly to remove some of the (too) strong flavor, making them more suitable for a delicately balanced pesto sauce.

Holy Basil:  Becoming more and more popular on menus with chefs, it is called holy basil primarily because it is used as an offering in South Asia in Hindu temples.  Generally eaten raw, it has a bright, sweet smell, that is strikingly like Juicy Fruit gum.

Thai Basil:  This is those big fragrant sprigs strewn across your Thai green curry noodles, or tucked inside a Vietnamese summer roll.  A deep magenta stem with small green leaves, it is much spicier than Italian basil.  Heavy anise and clove flavors compliment Southeast Asian cuisines perfectly.

Dark Purple Opal Basil:  There are several purple basil varieties out there, and I always love to have at least one plant in my garden.  Very similar in flavor to traditional Italian basil, it is a gorgeous way to add unexpected color to a dish.  Thinly slice with green basil for instant edible confetti.

Lemon Basil:  Smaller leaves with a deep citrus smell and taste.  A great compliment to seafood dishes, cocktails, and summer salads.

 



Here is a quick recipe I dreamt up, while on my roasted produce kick this week, using what is in abundance in the gardens and at the market.  Thankfully, it turned out to be heavenly, lick-the-bowl-clean good.

There is a magical, sum is definitely greater than it's parts, result here, as with many very simple summer dishes (think: Tomatoes+Basil+Olive Oil.).  Sweet and sour and earthy and salty and bright and crunchy all going on in your mouth together. Roasting the nectarines and zucchini really intensifies their flavor and makes them both feel like vegetables...or fruit...or something new and unique completely.  A beautiful side dish for any summer meal, I imagine this would also be spectacular atop grilled fish, pork, or chicken.

 

	ROASTED NECTARINE AND ZUCCHINI SALAD by Catie Schwalb Serves 4 as a side dish. 2 medium zucchini, about 5 cups cubed 4 nectarines, about 3 cups cubed (I used yellow nectarines, which are slightly more tart than the white.) salt, to taste 1/4 + 1/4 cup olive oil 1 1/4 tablespoons lemon juice 4 ounces feta cheese 3 tablespoons fresh dill, finely chopped 1/4 cup pumpkin seeds, toasted Heat oven to 425 F. Toss zucchini and nectarines separately in a 1/4 cup of olive oil total between the two, just enough so they have a slight sheen.  Season with a good pinch of salt.  Taste, and add more if necessary. Place nectarines and zucchini on a baking sheet in a single layer.  Keep them separate as they will be finished at different times.  Place in the top half of the oven. After about 10 minutes check the zucchini and nectarines.  If starting to brown on one side, gently turn over with a spatula. The cooking time will depend on the ripeness of your produce and the size of your pieces.  For a half inch cube, my nectarines took 12 minutes and zucchini took 22 minutes. Check them again in a few minutes, and taste a piece to check for doneness.  Remove from the oven when they are brown on the edges and tender, but not mushy, all the way through.  Spread out on a plate or cool baking sheet and allow to cool.  Either chill or leave at room temperature. Whisk together remaining 1/4 cup of olive oil and lemon juice.  Hold off using extra salt in this vinaigrette, as the salt already on the roasted zucchini and nectarines and in the feta should be plenty. Just before serving, combine zucchini and nectarines, with feta, dill, and pumpkin seeds.  Gently toss with the lemon vinaigrette.  Taste, and add salt if necessary.  Serve immediately. Zucchini and nectarines can be roasted a day in advance and kept in the refrigerator.

 

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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