It’s that wonderful time of the year for putting together spring salads with enough variety to make a meal unto themselves! Gardens and farms are currently harvesting a cornucopia of lettuces, mixed salad greens and other salad vegetables. Continue Reading
I love Broadleaf Farms’ napa cabbage–have I mentioned that yet today? Probably. It’s so perfectly crisp and delicate at the same time. Simply marvelous!
This week’s menu was based on a cheese fondue with bread chunks for dipping. As I tried to decide what to use for a side dish, it occurred to me that a cheese fondue has ingredients similar to a cheese sandwich. What do you have with a cheese sandwich? Pickles! Continue Reading
I was delighted to see both local green garlic and fresh local bok choy on the produce rack at Terra Organica this week. I haven’t tried green garlic before, and I love farm fresh bok choy, so I decided to see if the two were compatible. I’m happy to report that they are indeed quite a tasty pairing.
Both bok choy and green garlic have thick stems as well as more tender leaves. This requires some special preparation since the stems need longer to cook. It’s important to separate the leaves and stems as directed in the recipe below so you can start cooking the stalks first, then add the leaves about two thirds of the way through the cooking time. Using that method, everything will be perfectly done at the same time. Continue Reading