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Let’s get this out of the way for the vocabulary sticklers, this isn’t exactly what the Accademia della Crusca would define as a “frittata” because it’s an egg dish prepared over potatoes, which are not a frittata ingredient. Many of you are probably taking off your glasses and saying, “it sounds more like a tortilla de patatas to me,” but we included vegetables in the eggs which is not traditional in the Spanish dish. In the end, we went with “frittata” because in the US, “tortilla” usually refers to the thing on the outside of a taco, so it’s confusing to talk about the other kind. read more »
August? Already? This summer has been too busy for my liking, and so this month we’re looking to slow things way down. Current plans include: swimming, lazing in the sun, eating outdoors, catching fireflies, and showing the girls the Blue Ridge Mountains.
In the city, fall comes on slowly –– the urban heat effect pushes off the turning of the leaves until late November. But here in the country, the change is sudden. This is my call to action; there are peaches to slurp and watermelon seeds to spit. I haven’t made it in yet, but I’m planning a dip in a swimming hole or two. And maybe just a little more sangria, for good measure. read more »
Summer’s grace has descended here in Virginia. The seventeen-year cicadas are gone, but regular old ones hiss from the lush green trees, fireflies dot the evenings, and the first fruits and vegetables are ripening in our tiny garden. We’ve had a stretch of rainy days, and that’s felt right––a sort of nature-imposed time of reflection just ahead of the season of sweltering abundance.
And the tomatoes have arrived. read more »
We got some sad news this week and that’s why things have been quieter than usual around here. I wasn’t planning to post at all this week, but last night, this simple potato salad was so easy and comforting, I felt like the right thing to share, even with a heavy heart. read more »
I think I have writer’s block? I’ve been staring at this screen for two days now trying to write about purple cauliflower, the most psychedelic of the cruciferous vegetables (Ok, except for Romanesco broccoli). To break through the block, I decided to listen to Foxygen, but then just cut to the chase and went straight to Donovan. “There is a Mountain” seems to have cleared things up for me nicely. I mean, the mountains, Juanita, the caterpillar, what else is there? Purple cauliflower. read more »
As CSA shares get underway this year, I know one thing for certain: you are swimming in radishes. And sure, for the first few bunches it’s a delight to cut them up and eat them on the spot with bread and butter or sea salt. But as bunch after bunch begins to pile up, desperation can set in. Never fear, dear reader. The Brooklyn Supper test kitchen is here for you. read more »