Wondering what to do with the latest seasonal foods? Here’s a partial record of what we’ve been eating ourselves.
Growing up in North Dakota, my only interaction with figs was at my grandmother’s house. She made amazing fig pinwheels, a silver dollar-sized treat with a layer of fig compote swirled up tight. They were immensely better than the Fig Newton cookies passed out at school or friends’ houses. I ate my grandmother’s fig pinwheels by the fistful; buttery and sweet, the seeds crunched in my teeth softly with each bite.
I still love those pinwheel cookies, made with dried figs. But the world of fresh figs is just too seductive to ignore. Early this summer, I found myself at Full Belly Farm in Northern California’s Capay Valley aboard a Kubota tractor whizzing through the fields.
Continue reading Fig fandom »
In the first few months of the season, the thing I love most about the farmers market is that with each week, the list of available produce grows longer. Every Saturday morning holds new surprises as well as old favorites I’ve waited for since last season.
One of these old favorites is the garlic scape. A tender green shoot sent up from the root of hardneck garlic, a scape stalk looks like a curling, twisting green onion. (It’s similar to but not the same as green garlic, which is just immature garlic shoots.) The taste isn’t as strong as that of mature garlic; I call it “garlic lite.”
Continue reading The great scape »
|Our blog about our daily bread — and fruits and vegetables and whatever else sounds delicious.|
Going with the local grains
The exuberant Israeli chef
Try quinoa, amaranth, millet, and sorghum
Velvety, earthy, and confident