Photo by Judith Hausman Broccoli di rabe pancakes make for a quick vegetarian dinner. Potato pancakes with horseradish are a yearly tradition, and Korean-style scallion pancakes, brushed with sesame oil, are a restaurant favorite. Recently, I fooled around and came up with broccoli di rabe pancakes, which turned out great. We had ruthlessly harvested most of […]
Photo by Judith Hausman Bright nasturtium flowers add an extra dose of color to this rice salad. Even though the sun is setting earlier, the temperature of the water is cooling, and some 2012 garden favorites are already a memory, there’s still a riot of color in the garden. We’re picking pink and yellow tomatoes, […]
Photo by Judith Hausman Add your own spin to this basil-tomato quick bread by substituting the basil with your favorite herb. There are never too many tomatoes, are there? Still, we sure have a lot of them. To make them easier to deal with and before they go bad, I often just trim and toss […]
Photo by Judith Hausman This easy and versatile sauce is one of those recipes every cook customizes. Make your own signature version with very nearly any soft fruit (watermelon, strawberries) and nearly any pepper, depending on what you enjoy. You can start with a milder pepper and adjust it with a few drops of hot […]
Photo by Judith Hausman Garden-bounty dinners are my favorite. After two hot weeks and two rainstorms, the cukes have popped. We raided the vines last weekend, uncovering a few giant specimens lurking under the prickly leaves. Still, I was sure they could be salvaged. Overgrown cucurbits require just a little more care unless they are hopelessly […]
Photo by Judith Hausman Fragrant basil leaves pair perfectly with the apricots. A California vacation at apricot (and peach) time: aaahhh. We can manage good peaches in the Hudson Valley, but our apricot season is about 30 seconds. While in Northern California, we bought and ate them by the quart. Firm, sweet, tart and juicy, the […]
Photo by Judith Hausman Cherries and blueberries make refreshing additions to this summer salad. Red, white and blue desserts were everywhere for Fourth of July: strawberries, blueberries and whipped cream — what’s not to like? Still, strawberries are about done in the Hudson Valley (it wasn’t the best year for them), blueberries aren’t yet ripe […]
Photo by Judith Hausman This basic shiitake mushroom saute pairs well with almost any carbohydrate. Another project at my farm garden is inoculating logs with shiitake mushroom spores for a crop of meaty mushrooms. Before the more Mediterranean vegetables come in around here, earthy shiitake mushrooms are a treat with all the other early vegetables. […]
Photo by Judith Hausman This carrot-radish salad would be good in a hummus, falafel or turkey sandwich, too. I wasn’t a big fan of radishes until I helped my garden-mate, Vicki the Radish Queen, grow some. Instead of imparting a burnt, dry flavor, they now say “crisp” and “zingy” to me. White-and-green Icicle radishes; round, […]
Photo by Judith Hausman Any hard cheese will work in this tomato cheese biscuit recipe. I love community cookbooks because they are historical artifacts. Measurements might be a “soup spoon” of honey or “butter, the size of an egg.” Casseroles might use “convenience foods,” such as canned mushroom soup, and salads might be based on green […]
