summer produce guide: what to eat right now (late august)

weekly summer produce guide to what’s in season right now based on the contents of our CSA share, with CSA and farmer’s market recipes and ideas. This week’s late August inspiration: corn, zucchini, slicing tomatoes, patty pan squash, and peppers.

summer produce guide: what to eat right now (late august) // brooklyn supperThis deep into the growing season, I’ve found the novelty of slice and eat summer meals has worn off. Now, it’s the cooking that’s exciting. It started with canning, but continued into sauces, stews, and even roasted vegetables. Right now, summer eating is all about tender zucchini, smoky corn, and slow-cooked tomatoes. Along those lines, I’ve rounded up a mix of cooked, roasted, and grilled recipes fitting for a late August feast. [Read more…]

summer produce guide: what to eat right now (early august)

weekly summer produce guide to what’s in season right now based on the contents of our CSA share, with CSA and farmer’s market recipes and inspiration. This week, we’re focusing on preserving and canning tomatoes.

summer produce guide: what to eat right now (early august) // brooklyn supper

On Wednesday afternoon, the girls and I drove out to Bellair Farm. It was a typically hot, sunny day, so they sought shade and spent time reading, playing, and feeding the bunnies. I headed out to the pick your own tomato fields and came back with a glorious harvest. I picked up heirlooms – green zebras, Martha Washington, Black Krim, German stripe, Brandywine – and also roma and paste tomatoes – San Marzano, Amish Paste, and Speckled Roman. We returned home with pounds and pounds. I promptly started canning. [Read more…]

summer produce guide: what to eat right now (beginning of august)

weekly summer produce guide to what’s in season right now based on the contents of our CSA share, with CSA and farmer’s market recipes and inspiration. This week: peaches, tomatoes, yellow onions, and leeks.

summer produce guide: what to eat right now (beginning of august) // brooklyn supper

Last night, Brian and I sat on the porch and to watch the second full moon of July rise over the trees. I took a picture; it was blurry and dark and I knew it wouldn’t break the internet, but I posted to Instagram anyway because I wanted to mark the moment. The intense heat, the thrum of cicadas, all the work, and fun, of summer can be a little crazy-making. But at the end of a very long day, sitting on the stoop with a couple of beers watching a blue moon come up over our sleepy street was a chance to exhale and lose ourselves in something much larger.
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summer produce guide: what to eat right now (mid july)

weekly summer produce guide to what’s in season right now based on the contents of our CSA share, with CSA and farmer’s market recipes and inspiration. This week: okra, green peppers, summer squash, corn, and slicing tomatoes.

summer produce guide: what to eat right now (mid july) // brooklyn suppersummer produce guide: what to eat right now (mid july) // brooklyn supper

This week, all the summer greats showed up. The first slicers and corn are in, though both need a little time for their flavor to develop (especially the corn – the kernels were sweet, but gummy). There’s also summer squash, okra, and tons of peppers. This weekend, I have plans for the early tomatillos and crop of jalapeños from my garden, as well as the mess of green peppers we’re getting in the farm share. I’m going to cook something that’s between a green tomato relish and chow-chow – I’ll keep you posted! [Read more…]

summer produce guide: what to eat right now (early july)

weekly summer produce guide to what’s in season right now based on the contents of our CSA share, with CSA and farmer’s market recipes and inspiration. This week: cherry tomatoes, wineberries, blackberries, and nectarines.

summer produce guide: what to eat right now (early july) // brooklyn suppersummer produce guide: what to eat right now (early july) // brooklyn supperI know I must have cooked often during my single days. I mean, I entertained a bit and loved making a haphazard feast for friends (still do), but whatever my ordinary dinners were escapes me. There’s one exception: the tomato, basil, mozzarella, and baguette dinner. My favorite wine shop was a great place to pick up small staples too, so I’d head over after work and gather the ingredients for my simple dinner, plus a bottle of red, and then head home to feast.

Cherry and grape tomatoes came in this week, and from these and other market finds, we cobbled together our own version of the perfect summer dinner – a crusty baguette, small heirloom tomatoes, and purple basil. [Read more…]

broiled salmon with fennel and radish risotto

broiled salmon with fennel and radish risotto // brooklyn supperHave you heard? Brooklyn Supper is a finalist in the Saveur Blog Awards for Most Delicious Food! We’re incredibly thrilled to be nominated and would be so glad if you could take a moment and give us your vote. Thank you, friends!

I’ve never been one for New Year’s resolutions. If I have any, they are either very specific – put up that shelf in the office – or too central to who I am – like, stop being annoying at parties (a lifelong dream I’m pretty sure I’ll just never fulfill). It’s not a super productive strategy for change. But in the spring it all gets real. The newness, the actual rebirth of life, is inspiring stuff. Against the backdrop of vibrant blooms and newly green trees, I do my best introspection.  [Read more…]

meet yer eats farm tour, charlottesville

bell air farm, meet yer eats farm tour // brooklyn suppercaromont farm, meet yer eats farm tour // brooklyn supper 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…]

canned heirloom tomatoes and tomato water cocktails

tomato water cocktails // brooklyn suppertomato water cocktails // brooklyn supperPeak tomato season in Virginia means there are expansive flats of heirlooms at every market. It also means that there are plenty of cast-offs. And, as far as canning’s concerned, it’s cast-offs you should be after. It may take some asking around, but you can generally find someone to sell you dented, bruised, or otherwise compromised tomatoes at cut rate.

In search of tomato deals, last weekend we piled in the car and drove down to the town of Scottsville for country prices. [Read more…]

toasted millet and cauliflower fritters with mustard greens

toasted millet and cauliflower fritters // brooklyn supperYesterday we had our third March snowstorm. What was predicted to be a dusting, changed to an all day, several inches type of affair. And somehow, blessedly, school was not cancelled. With the house to myself, I spent the morning watching the snow fall and cooking up some spring comfort food (even if the weather begged to differ). [Read more…]

jerusalem artichoke gnocchi with sautéed kale

sun choke gnocchi with sautéed kale // brooklyn supperI’m prone to think myself an expert on too wide an array of topics. Brian’s similarly afflicted, so in this way, and the fact that we’re both not the dollars and cents types, we’re a bad match. Or at least, he’s not the absolute yin to my yang. One way we both learned we knew much less than we had thought we did was moving to Virginia. In Brooklyn, artisan products and farm-fresh produce (that you buy from the farmer) are available almost any day of the week at one of the city’s Green Markets and also at local specialty shops like the Bedford Cheese Shop or the Meat Hook. Not only that, but because vendors range from Vermont to southern New Jersey, we enjoyed a particular food’s season longer as it stretched up the eastern seaboard. Here in a small city in central Virginia, vendors aren’t exactly flocking, so eating locally has a far more strictly defined meaning. That’s one of the main reasons we were thrilled to have signed up for a CSA. (Have you sent in your check yet?) [Read more…]