I’ve come to think of learning about seasonal food from the comfort of a Brooklyn address as akin to being a teenager, when you’re the all-knowing king of the teensiest sliver of actual life. The teenage world is prescribed; their intricate social customs and language have little bearing on the world at large. In your heart, you feel like you’ve figured it all out, but have yet to consider all the things you don’t know, with the compromise and complexity of adult life only a distant possibility. For better or worse, to be teenaged is to exist in a bubble.
In the same way, I thought I knew a lot about local food when I lived in New York City. read more »
Let’s make it official, shall we fall? We’re kicking off the beginning of jacket season with a roasted everything salad featuring garden carrots, plus CSA chard, beets, and garlic. read more »
Like many people out there –– whether they are quietly stoking a fulfilling career in the industry or just trying to hold down a day job while creating a little something in the evenings, or both –– I went to art school. For painting. Learning of my degree might lead a polite conversationalist to ask, “So, what do you do now?” This is usually followed by an explanation of what and how I write on the internet, which nearly always raises questions of varying levels of intrusiveness about whether these pursuits generate, you know, income?, then the equally inevitable reference to Julie and Julia, and finally my polite demurral that no, I don’t follow Julie’s career or writings so closely, but yes, of course I love Julia. read more »
Even on the busiest nights, we almost always serve up a family dinner –– in part because we believe in sitting down as a family and in part because it’s just easier to only cook once. It sounds so simple here on the screen, but in reality, finding a meal to suit the shifting tastes girls age 3 and 7 is not easy. Or at least, it wasn’t, until I realized the power of a good soup.
Like many of the best dishes, this one started with M.F.K. Fisher. I love the simple eating she advocates, and at the center of her frugal and delicious universe, is soup. read more »
Today is one of those days, one of those posts, where I have too much to say. It’s more than this delicate crumb-topped peach pie can bear, I think. So instead of a more involved tale, I’ll say that I’ve been enjoying the some much-needed peace after a few weeks of freelance craziness. My work life was upended just a bit recently. Right away there was scrambling and a slew of emails; happily, I now have a few exciting projects beginning to take shape. In the meantime, I’ve had some time to recharge. read more »
As the calendar ticked over to the unofficial start of fall and our pool closed up for the season, something unexpected and entirely unwelcome happened –– summer started. Suddenly it was hot and sticky. The cicadas which had been quiet returned with full voices. Summer storms cropped up. As someone who loves wool, overheats easily, and has hair with serious frizz potential, I take this late-onset summer very personally.
On the other hand, there are a few things I’ll miss about summer. As we get the first winter squash in our CSA share, I’m still clinging to all the summer ingredients poised to disappear at any moment. Among them, blackberries. read more »