Category Archives: vegetables

Last week I went to pick up my CSA share and was given four pounds of cucumbers. Four pounds! Luckily I love cukes. As a child they were the only vegetable I would eat, probably because they taste less like … Continue reading →

I’ve always been a fan of composed salads: The kind where you display your ingredients separately and in a single-layer, rather than combined and tossed in a bowl. Certain classic salads lend themselves well to thi-like a Cobb or chef’s … Continue reading →

So what have I been doing non-stop with the bumper crop of spring asparagus? Making tarts. Ever since I first saw a recipe for a Supper Tart in The Splendid Table’s How To Eat Supper, I’ve been a savory puff … Continue reading →

There’s pretty much no ingredient I won’t roast, but I find that spring vegetables are transformed particularly well by giving them the high-dry-heat treatment. Asparagus, sugar snap peas, carrots, beets, radishes, broccoli…I don’t know if they’re all technically spring-season crops … Continue reading →

Thank goodness it’s Friday. I can tell you that I’m very much looking forward to relaxing this weekend; perhaps in front of a roaring fire if I can convince Tim to make one, perhaps drinking something that will warm the … Continue reading →