Wondering what to do with the latest seasonal foods? Here’s a partial record of what we’ve been eating ourselves.
I’ve always thought it was fitting that leeks were the national symbol of Wales — not because they share any particular inherent qualities, but because both have a tendency to be overshadowed by their showier, more attention-grabbing companions.
It’s not that leeks are forgettable, exactly. Most people recognize them, and there’s something striking about their sturdy, unglamorous shape. It’s just that they’re often overlooked — relegated to the bottom shelf in the produce section, chopped and cooked beyond recognition into soups and sauces, or puréed alongside potatoes, forever playing a supporting role.
Continue reading Leeks »
I recently stumbled across a magazine article about dieting that asked, “What do you do when you’re so tired of salad you simply can’t eat any more vegetables?”
The question struck me as odd, because I’ve never been so tired of salad that I couldn’t eat any more vegetables. There are so many delicious combinations, so many wonderful varietals, and such a range of diverse tastes from season to season. I simply cannot fathom ever getting truly sick of them.
Continue reading Escarole »
The first time I ever tasted raw fennel was, appropriately enough, in Florence, Italy, the namesake city of the plant’s most well-known varietal.
Down the street from my school was a bar that served enormous lunch salads in deep white bowls: bitter greens blanketed in a thick layer of olives, oil-cured tuna, cubes of provolone, tomatoes, and thin green slices of what I thought at the time was the strangest-tasting celery I had ever had.
I ate them near-daily. Only later did I realize those crisp crescents weren’t celery at all, and that there was more to fennel than those little licorice-flavored seeds my grandmother put in her biscotti.
Continue reading Fennel »
|Our blog about our daily bread — and fruits and vegetables and whatever else sounds delicious.|
Writing about flavor can challenge even the most practiced wordsmiths.
Going with the local grains
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident