oil
August 13, 2010
Bok choy is a delicately flavored Asian cabbage, native to China, where it has been eaten for over 6,000 years! It is sometimes known by names such as Chinese cabbage, pac choi, bok choi or bak choy - and so people can get confused over the many varieties and names. Some people refer to it as Chinese chard. Both the stems and the leaves are edible and you can use bok choy in any recipe calling for Swiss chard. Very small bunches are...
August 11, 2010
Soy sauce was invented by the Chinese over 2,500 years ago. It is eaten every day by hundreds of millions - maybe billions - of people. There are different versions made in China, Japan, Indonesia, Malaysia, Thailand, Korea -- and Wisconsin (more on that later). Something that has been this popular for this long deserves to be used at least occasionally in your kitchen.
August 10, 2010
In this week's grande box: sweet corn, tomatoes (yellow pear, red cherry, big and small slicers, Roma type), zucchini, cucumber (slicers), bok choy, honeydew melon, cilantro, eggplant, leaf lettuce
Corn and tomato season is truly upon us. Embrace it. I hope you and yours lap up every little drop of red and golden juice and flesh and swallow every toothsome corn kernel. Compost the cobs and any tomato skins and seeds that you don't eat. Help...
August 10, 2010
Jenni McHugh shares recipes that include summer's hot weather foods: sweet corn, tomatoes and melon
By Jenni McHugh
August 7, 2010
Gazpacho and August go together, like a horse and carriage. (And love and marriage? Or am I being too old fashioned again?)
August 6, 2010
Maria Faust explores the varied world of slaws--from carrot, to cucumber, to kohlrabi
By Maria Faust
August 4, 2010
Caroline van Schaik shares recipes for fresh, local watercress, pork, as well as green beans
By Caroline van Schaik
August 3, 2010
In this week's box: sweet corn, white onions, fresh dill, bell peppers, savoy cabbage, white potatoes, cucumbers, golden cherry tomatoes, red slicing tomatoes
Things are pretty exciting around our house this week. In addition to the regular members of the household (my husband Frank, my 85 year old father (Ray) and me) we have been joined by my older son, his wife, their two boys (ages 3 and 5) and of course they had to bring the dog all the...
July 31, 2010
Panzanella. Fattoush. Fattoush. Panzanella. Italy. Lebanon. Syria. Whatever you call it and wherever it comes from, bread and tomato salad is a wonderful thing. During fresh tomato season this dish is a staple in our house. It is quick and easy to make and serve. (Oh yes. The words we love to hear. Quick and easy.) It is also healthy and affordable. It can be served as an everyday family meal or it can be served with pride to guests...
July 29, 2010
If you have ever made a peanut butter and jelly sandwich, you have probably applied the concept of mise en place (meez ahn plahss). Get the jar of peanut butter and the jar of jelly. Put them on the counter. Set out a knife for the peanut butter and a spoon long enough to reach down into the jelly jar. Put two pieces of bread on a plate. There. Now you are ready to make the sandwich.
Print 
