Pumpkin pie has become a generic holiday dessert, a blah crust that offers nothing to its slightly gelatinous canned filling. So here’s an alternative, a family favorite that’s a welcome twist on the classic. Fresh roasted butternut squash is spun into a pudding-like filling with local cream and eggs, then housed is a crunchy ginger […]
Tonight, our cozy little family reunion — my visiting mom and daughter, along with my husband and I — split this perfect apple galette, right out of the oven. Seasoned local apples were casually gathered in a crisp crust, then glazed with jam. The kicker was garum masala, a warming Indian spice mix that varies […]
Tossing and roasting seasonal vegetables is an easygoing and forgiving technique that intensifies their tasty flavors. Combine what’s in season, cut them into similar sizes and go. Here, underrated brussels sprouts are combined with sweet and russet potatoes, then seasoned with onions and bacon. How can you go wrong? 4 side dish servings A little […]
Simple, classic and local — all from the farmers market yesterday. I roasted the beets while cleaning this morning, so they’d be ready to complete our dinner when we returned this evening. I hate to clean and tend to reward myself with food. The smells of simmering apple sauce or the happy longing for food […]
Use this as a template for any bulgur salad, served warm or at room temperature.Throw in what’s fresh and local, cooked or raw, cut into small pieces as needed. Use contrasting colors, flavors and textures, and always a handful of coarsely chopped herbs or greens. This season, why not try chopped apples, tossed in a […]
Chanterelle Vodka Taste the woods in an earthy shot of vodka. Pick or buy a scant handful chanterelles from your local forager, or as I did at the farmers market from a vendor, in this case Leslie Taft at Blue Moon Shrooms, who suggested I try this. Add to a small glass jar with a […]
Before the killing frost, make sure to pick up some readily available eggplant and arugula. I bought my eggplant at the biggest organic farm stand in New York, McEnroe’s in Millerton. It’s firm to the touch with shiny purple skin. The arugula is from my back garden, now a little leggy and spicy and but […]
Simple is best with the last of the tomatoes: Drizzle with olive oil, sprinkle with salt, pop in your mouth, close your eyes and remember. Hang on to the hope that there will be no blight next season, but an abundant crop — a sea of staked tomato vines heavy with multi-colored fruit.
Simple, but surprisingly good. I scissored garden arugula, young and lively, then added chives, which sit in a pot outside my kitchen door, diced Cortland apples from neighboring Taft Farms and young farmers market carrots. They all got a toss in olive oil and a hair of salt, just to coat, and then a light […]
Orecchiette and Broccoli Rabe with Cherry Tomatoes Opposites attract. And so today, as summer meets early fall, I’m celebrating the play of sweet and bitter. This dish pairs broccoli rabe, a tangy relative of the turnip, with candy-like cherry tomatoes. They mingle happily on neutral turf — orecchiette, a pasta translated as “little ears,” which […]
USDA approved school-tested local food recipes and a supplement for educators.
