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I once saw spring as a season to be suffered through. Sure, I was happy to have something new to eat after all the heavy foods of winter, but the torture of waiting for summer’s cherries and tomatoes was just too much. Last year, though, something changed –– the arrival of spring foods started to feel like an event in and of itself. It seems so appropriate that a season dedicated to new life, growth, and planting should produce so much in the way of earthy, grassy flavors. After all the rich stews and chewy brassicas, I’m in love with bitter greens and bracing flavors. read more »
This week has seen a lot more upheaval than I’m ever comfortable with, but even when things are chaotic, I guess it’s best to continue moving forward. At least the weather has relented; we’re looking forward to a weekend spent trying to cultivate even a hint of sunburn. And Sunday, food bloggers everywhere will be doing cartwheels over the time change –– more light on the way! read more »
After returning from my morning rounds today, I cranked the oven to full blast, threw a big pot of water on the stove, and set about making this roasted carrot and beet salad. While I washed and peeled and chopped, I watched the birds (now out in force and doing their bird thing with no mind for the human world) and went over my to-do list, the top of which is getting signed up for a CSA (Community Supported Agriculture). Last year, we moved here right at the tail end of sign-ups, and just let it slip. But as the growing season progressed, Brian and I realized we’d made a huge mistake. Not only do CSAs do much to support local farmers as they begin their seasons by providing financial security no matter what the summer brings, CSAs benefit members too. read more »
One of the avocado’s many alternate names is “butter fruit” and I think that’s a nice way to think of it––as a way to bring a buttery richness to a dish while still keeping it light and healthy. This avocado and spinach salad was my Friday lunch and I loved how the greens and avocado worked with a slightly spicy chili lime vinaigrette and salty toasted pepitas. Such a great combination, and a nice change of pace as the winter wears on. read more »
Not so long ago, I worked in an office. The kind with little cubes and a computer monitor too small to display the spreadsheets I needed to use and a chair hierarchy that provided peons like me a work week of spinal pain and florescent lights hovering way too close. On my last day, I had only a small tote of things to collect. After nearly two years, I hadn’t moved in. I wish I’d thought to take a picture. It would be a great reminder as I try to balance mothering and writing and creative food and family food, that even on the worst days, I’m better off than I was in that awful gray cube. read more »
Owing to their place as one of the two vegetables my daughters will always eat gladly (the other is broccoli, if you’re curious), I tend to stock up on sweet potatoes. If I look hard enough I can generally find one or two kicking around in the depths of my refrigerator. At lunchtime today, I found a few and my first inclination was to roast them whole, split them open, and smother them with chimichurri and bacon, but I decided at the last minute that I need more texture and spice so I cut them up for their stint in the oven. read more »