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 […]
Photo by Judith Hausman The lime zest in this garlic scape gremolata recipe imparts a delicious, tropical flavor. The area where we grow garlic used to be a swimming pool. It was filled-in with wonderful soil and compost, but the stones that defined the rectangular pool are still there, outlining our dense forest of garlic. We […]
Photo by Judith Hausman Asparagus and snow peas look beautiful (and delicious!) against pink shrimp. Our garden group had preferred sugar snap peas hands down, but as our first vines started to flower lavender and purple, we realized that those wily yellow and purple snow peas had gotten themselves planted somehow. No matter — the […]
Photo by Judith Hausman Stewed rhubarb makes for a homey, spring-y dessert. Rhubarb tart, rhubarb jam, strawberry-rhubarb pie and trendy, savory rhubarb confit — it’s that time of year around here. Delicate peas fill the wooden crates, local asparagus are bundled with twine and long, sleek stalks of pucker-y rhubarb are lined up at the […]
Photo by Judith Hausman Combine sturdy vegetables with new and delicate ones to make this vegetable risotto. This recipe continues with the theme of grain-based vegetarian dinners, a celebration of the new garden season in my kitchen. It combines the old and sturdy (giant, wintered-over carrots and leeks) and the new and delicate (broccoli rabe […]
Photo by Judith Hausman For a heartier meal, add sauteed sausage and chopped tomatoes to this herb and walnut pasta. Though not truly wild like garlic mustard, fiddleheads or lambs quarters, mint, chive and thyme are tough little survivors on my rocky, deer-scoured property. These fragrant growers have found a way to sneak up through the […]
Photo by Judith Hausman Sprinkle fresh thyme or minced dill, oregano, or tarragon over your asparagus pastry. Skinny purple stalks are snaking through the straw covering, and fat green spears are poking up too. Asparagus time is a reason to celebrate. I never got the hang of the pale, lavender-white ones, but the green ones […]
Photo by Judith Hausman I used farm-fresh greens to fill my calzone. Calzones are like amplified pizzas. The enclosed filling, often pillowed on top of ricotta, makes them neatly portable and somehow cozier than pizza, and they’re just as quick to compose. Traditionally, pizzerias serve calzones with a side of mild tomato sauce for dipping or […]
Photo by Judith Hausman Cooked, seasonal vegetables pair well with these savory chickpea pancakes. Vegetarian main dishes appeal to me as transitions from heartier winter stews and soups to lighter dinners that showcase the newest spring arrivals. Spring onions, chives and over-wintered leeks replace winter’s onions and shallots, and other renewed crops of herbs and mushrooms link […]
