Brussels Sprouts, Bacon, and Grapes: Three Variations (One Without Bacon)

January 20, 2019

Brussels sprouts and bacon are a perfect match, a marriage of bitter, sweet, salty, and smoky, of crisp and soft, chewy and tender. They can be roasted together or cooked separately and combined before serving. When roasted together, the Brussels sprouts cook in the bacon fat and, well, while not the healthiest choice, they sure … More Brussels Sprouts, Bacon, and Grapes: Three Variations (One Without Bacon)

Maine: Some Notes on What We Ate, Part 3, Camden

December 22, 2018

Our trip to Maine included a few days in Camden, a picturesque town on Penobscot Bay. Long a summer playground for wealthy vacationers, the town’s cultural attractions notably include the Camden Opera House and the Camden International Film Festival. You can stroll along the couple of blocks of Main Street, tucking in and out of … More Maine: Some Notes on What We Ate, Part 3, Camden

Lovely Latkes

December 2, 2018

Latkes are a cornerstone of Hanukkah for Ashkenazi Jews. People usually have strong opinions about their latkes, and variations abound. The more traditional recipes include shredded russet potatoes and onions, some egg and a little flour to bind them together, and some salt and pepper for flavor. Form into a loose patty, fry, and, voila, … More Lovely Latkes

Globavore Interview

November 20, 2018

I recently had the pleasure of answering 20 questions about food and travel for the Globavore Interviews, a project by the amazing travel writer Johanna Read (www.traveleater.net). Her goal with the project is “to get people talking and thinking about food and inspire them to travel and eat.” Here are a few of the questions … More Globavore Interview

Maine: Some Notes on What We Ate, Part 2, Bar Harbor

October 27, 2018

A few days visiting Acadia National Park was a primary purpose of our trip to Maine, so we found ourselves in Bar Harbor, which is nestled at the northeast corner of the seaside park. It’s an exceedingly picturesque town that swells with tourists, especially in the summer. There are gift shops and bed and breakfasts, … More Maine: Some Notes on What We Ate, Part 2, Bar Harbor

CSA, Week 9: Too Much Rain and the Inherent Uncertainty of Farming

August 9, 2018

Week 9: Peaches, cherry tomatoes, husk cherries, purple cabbage, tea herbs (mix of anise, mountain mint, holy basil, sweet fern, fennel, and lemon balm), cippolini onions, squash, and carrots. We weren’t sure what to expect this week. The lead farmer sent out an email a couple of days before pick-up in which she shared her … More CSA, Week 9: Too Much Rain and the Inherent Uncertainty of Farming

CSA, Week 8

August 1, 2018

Week 8: Purple and white potatoes, orange cherry tomatoes, husk cherries, pistou basil, green and purple bell pepper, garlic, squash, and string beans. This week is pretty representative of some of the best things about this CSA…. The joy of finding something new; in this case, husk cherries. I love these little guys. I’ve basically … More CSA, Week 8

CSA, Week 7

July 24, 2018

It’s already been seven weeks! This week included basil, carrots, cucumbers, eggplant, kale, string beans, yellow squash, and scallions. There were also PYO berries, but it was raining, so I’ll go back later in the week. Still no tomatoes. Here are a few close-ups… Three colors of string bean: Carrots just loosened from the ground: … More CSA, Week 7