When salsify showed up in our CSA share a few months ago, I tucked a whiskery bunch of the vegetable into our bag with curiosity.
The Saturday before we traveled to England, I found myself easily able to predict what fruit we'd find at the farmers' market, and planned accordingly.
If you and I closed our eyes and simultaneously thought of summer foods, I bet we'd come up with similar lists: tomatoes, corn, peppers, watermelon, beans.
Sugar snap peas, snow peas, shelling peas, and fava beans.
I know I should have posted a "Fresh from the Market" on rhubarb before I shared the last two rhubarb recipes, but when thinking about baking versus writing, espeically with fresh rhubarb in the fridge, I had no choice but to bake first, and write later.
I've taken to eating radishes as the French do: whole, served with one ramekin of whipped butter and another of chunky sea salt.
In my mind, the reason "Brussels sprouts" is capitalized is because they're some of the best vegetables around.
We enjoyed an apricot filled weekend, making and eating a delicious apricot crumb cake and enjoying Kevin West’s smooth apricot jam on our toast.
Zucchini can be so much more than a bland addition to the side salad you’re planning on pushing around with your fork.
I’ve eaten favas before this summer, but I’d never cooked with them-- meaning that I’d never had the pleasure of uncovering the vibrant green bean pod, layer by layer.
The Fresh from the Market posts have gone by the wayside for awhile--but not without awareness on this end!
Ramps, nettles, fiddleheads.
Asparagus is here!
I love parsnips, especially when paired with carrots.
It distresses me that too many children (and adults) first associate carrots with those baby carrots with ranch dip, served alongside celery: the stereotypical crudite platter.
I have to be honest: I find acorn squash to be beautiful on the outside and lackluster on the inside.
I admit to knowing very little about the differences between pear varieties.