September 24, 2010
The days are getting shorter, the rain keeps coming, my car guy says I need a new set of tires before winter and my yard is crying out for attention. I took care of myself yesterday by making cream of winter squash soup. I feel better already. You might consider making a habit of always having some winter squash on hand from at least October through March. First, the many varieties are quite beautiful to look at before they are cooked. ...
September 21, 2010
In the Grande box this week: Winter squash (Butternut and Sugar Loaf - a Delicata type); Superior White potatoes; yellow cooking onions; Kohlrabi; Broccoli or Kale; Swiss Chard or Parsley; Garlic or Raspberries; Spinach; Salad mix; Peppers mix and tomatillos or tomatoes
September 17, 2010
What is black, red, purple or white; crunchy; and is eaten by the French with breakfast, the Austrians with beer and the Japanese with everything?? You guessed it -- the radish!
September 16, 2010
BREAKING NEWS FLASH - COOK OUT OF THE BOX WORLD PREMIERE ON YOU TUBE -- WATCH PEGGY ROAST AND PEEL RED PEPPERS http://www.youtube.com/watch?v=uK7y9DOIw6Y
(Note to faithful readers - My husband Frank (videographer in training) and I are learning how to make videos. We may not be ready for prime time but I think you will find this tutorial useful. Just remember, Paul and Julia Child were beginners once too....
September 13, 2010
In this week's Grande box: broccoli, bunched dill, red potatoes, sweet and red onions, sweet and hot peppers, radishes, heirloom tomatoes (there might be one more week for tomatoes after this), braising greens (with Asian and mustard greens and spinach), raspberries (some boxes this week and some next), acorn and snow dumpling squash
September 10, 2010
Arugula, which is also known as rocket, roquette or rucola, is dark green and very flavorful, with a punguent peppery taste. It is a member of the mustard family. Somehow it has gotten a reputation as just a gourmet food favored by food snobs. In fact arugula is Italian peasant food - enjoyed by humble people for hundreds of years as either a fresh salad green or a cooked vegetable. Tuscans have endless uses for arugula: chopped for a pizza...
September 7, 2010
In this week's Grande box: Heirloom and San Marzano roma tomatoes, mixed salad greens, arugula, yellow wax beans, edamame soybeans, Yukon Gold potatoes, watermelon, broccoli, tomatillos, hot peppers, bok choy. (Some boxes will get "make up" eggplant or raspberries)
September 3, 2010
I hope this doesn't get me in trouble
September 3, 2010
Here is the ratatouille recipe I promised in yesterday's post. This is indeed a tried and true dish in our house. Ratatouille on polenta - baked with a little cheese on top - pretty good on a cold January or February night. This is the time of year when it is not too hard to find all these end of summer vegetables. You will need onion, garlic, peppers, eggplant, summer squash and tomatoes.
September 2, 2010
Some people call bechamel (beh-sha-mel') sauce, a classic French sauce, a master sauce. Others call it a "mother sauce". The Italians call it "besciamella" and often use it in lasagne. I call it a power sauce because it is the foundation of so many classic and popular dishes. If you can make bechamel you will never be at a loss for throwing together a more than passable meal. Here in the Midwest it is probably best to call this sauce "...