L to R: Swiss Chard, Arugula, Kale, Romaine, Basil, Radishes, Butterhead Lettuce, Kohlrabi, and Peas.
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(Photo: Ann Grummon, www.6acrestudio.com)
All posts in category spring
CSA Share #2: A Bit of Deja Vu
Posted by realfoodroad on June 27, 2012
http://realfoodroad.com/2012/06/27/csa-share-2-a-bit-of-deja-vu/
Tap Into Maple Syrup!
No corn in these bottles, just in my jokes.
Sorry, I couldn’t resist that one.
Seriously, there are few natural flavorings out there with the punch and complexity of maple syrup. Understand, I’m talking about real maple syrup made from maple sap from maple trees, not pancake syrup made in a factory with corn and chemical flavorings. They are absolutely not interchangeable in recipes. If the label on the product you are holding says it contains anything else but maple syrup, it’s not real maple syrup. Real maple syrup can seem expensive at first glance, but it delivers a wallop of flavor in just a small amount, so a jug or bottle can last a very long time. Do you remember that old TV commercial that shows someone pouring (and pouring, and pouring) “pancake syrup” over a stack of pancakes until they are swimming in it? You simply don’t need that much maple syrup to take advantage of its rich, sweet, smoky flavor.
I am bringing it up because the glaze recipe from last time used maple syrup, and I really didn’t want anyone to mix up the two products.
Posted by realfoodroad on June 11, 2012
http://realfoodroad.com/2012/06/11/tap-into-maple-syrup/
Rhubarb and Strawberries
Rhubarb and strawberries are soulmates, and they’re in season right now in New England. Both of their seasons are short, so don’t wait. Get out there and get yours. Strawberries that are local and in season taste nothing like their flavor-pale cousins shipped into your grocery store at all times of the year. Local strawberries are a true local delicacy. The strawberries grown in New Hampshire taste entirely differently than the strawberries grown in California (I know, I taste-tested them last year on our family trip), even when the Cali strawberries are eaten fresh-picked and local. The soil and water matter.
Typically, even though it’s botanically a vegetable, rhubarb is used as a fruit, in desserts and jams, and strawberries come along for that ride, because they bring needed sweetness and juiciness to the party. I wanted to shake that up a little bit this week, and find some savory ways to play with both of these lovely, pretty-in-pink-and-red beauties.
Posted by realfoodroad on June 2, 2012
http://realfoodroad.com/2012/06/02/rhubarb-and-strawberries/
Chive Compound Butter
You may have noticed a large pile of chives in the colander last week, alongside the nettle and dandelion greens. They were getting really tall, and I cut them all back a bit, but then what does one do with all those chives? What does one do with a large harvest of any herb? Well, of course, if it’s basil, then you make pesto. But, chives, oh, chives are perfectly matched with unsalted butter and a bit of lemon juice, salt, and pepper, and made into compound butter.
Posted by realfoodroad on May 25, 2012
http://realfoodroad.com/2012/05/25/chive-compound-butter-25/
