Don’t compost those strong radishes! Roast them instead.
As the late summer harvest overlaps with early autumn crops – summer squash pairs up beautifully with Yukon Gold potatoes and Swiss chard. Both of these recipes make lovely side dishes, but make enough for leftovers so you can throw some eggs into the mix and create additional meals for a just a tiny bit more investment of time and energy.
After your hot sauce spends some time aging in your refrigerator, bottle it up for gifts. • Photographs by Kerriann Flanagan Brosky
‘Tis the season of overabundance. The grape, cherry and Sun Gold tomatoes that are so delightful at this time of year often turn out to be more than any one family can eat fresh. Next thing you know, there are annoying fruit flies hovering over your glowing baskets full of tiny tomatoes and you don’t know what to do except throw them — with deep regret — into the compost pile.
As you stoke the campfire this National S’mores Day, we challenge the s’mores hacks out there…show us your s’mores!
We sped from the farm in a Fiat back to his cool, tile home, a mosaic of crucifixes, voices and aromas. Antonio’s wife, Rosa, awaited our arrival, hard at work in the kitchen preparing the homegrown vegetables gathered earlier that day.
Contrary to their much maligned reputation, bluefish are actually good-eating fish.
When it comes to making beet converts of non-believers, holistic health coach Tina Annibell has a pretty stellar track record. Her recipe for Summer Beets with Dill will have you rethinking beets!
Anyone who has grown up being force fed beets from a can may be excused for thinking that beets are flabby, jelly-like disks floating in purple juice and are only pretending to be real vegetables. But there are just a couple of weeks left to Long Island’s spring beet season, and it’s a great time to stop with the excuses and give real natural fresh beets a try.
The abundance of zucchini in summer is great fun. Until it’s not. Comes a point in the summer when you hide when you see your backyard gardener neighbor coming over with yet more huge bats of green squash.
They look like little French berets in green and yellow, or tam-o-shanters, and when they first turned up in our CSA pick-up many years ago, I thought they were some sort of decorative gourd you might use in a seasonal centerpiece.
If you haven’t grown your own, fear not! Local farm stands will have them on offer for perhaps another couple of weeks. Look for bright green flexible pods encasing plump peas. If you have loads, shell them, stir-fry the pods and freeze the peas for later use.