And with that, cabbage week comes to a close. I have learned a little bit about the cabbage this week. That a few cabbages go a long way. With three cabbages, we have feasted like royalty. Three cabbages became a decadent and buttery stew, they twirled and whirled to become fancy stuffed cabbage, and they…
turkish celeriac remoulade
I am grateful for the inner beauty of the celeriac. I’m not fooled by that leather jacket- I know that inside it is delicate and silky, fancy and French, scented like heaven. In the fall, I made soups and stews, and I admired the sensual topography of the noble root on my counter top. But…
Stuffed Winter Squash with Warm Beet Salad
I’ve written about this one before, but sometimes a dinner bears repeating. Especially because I’m starting to get squash calls again. These calls are part of the fall over here, like apple cider, and pink eye epidemics. They start off just coming here and there, maybe one a day. But as we start to move…
tomato and tomatillo panzanella
After we loaded to the innards of our week in Maine into the Subaru, we stopped at Scratch in South Portland to see what of the place we could bring back with us. The sea salt bagels were all sold out, but there was bread, and one of the loaves that somehow survived the drive…
ways to use your farm share
Do you ever feel like the same themes are coming up over and over again? I’ve walked into about five conversations in the last few days about the anxiety that can come with a farm share. I’m talking about vegetables, taunting you from the refrigerator, starting to spoil, reluctant to be eaten. It’s one thing…
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Occasionally I teach workshops, and I have one coming up this fall. Join me and stellar novelist 