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Summer Squash for Whatever and Ever
I came upon a windfall of summer squash (yay, kitchen inventory surplus). By windfall, I mean like 15 pounds worth (see last photo). Ten pounds worth were portioned for the freezer into one cup shredded patties (second photo). A few ounces worth were simmered in a simple syrup and dried for candied squash (first photo).…
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Puns and Puntarelle
Puntarelle this might be a life form from another planet? I procured this chicory from Soil Born Farms, which has a penchant for growing heirloom Italian vegetables. The classic preparation is to toss its center stalks with a umami-rich anchovy dressing.
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Chocolate > Flowers
Lavender and chocolate, be friends. I made this cake for a farmer-herbalist friend who I knew would be into the floral-chocolate combo. And quite possibly, this cake marked the Electric Lady’s sophomore debut in my new living space – the Lady being that ecstatic blue KitchenAid in the background.
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Blueberry Muffins Without the Muffin Part
Do you have a favorite blueberry muffin recipe? My new favorite is the lemon blueberry thyme muffin from GFF (Good Food or Gluten-Free Forever). I discovered, in my flurry of moving, that I misplaced my muffin tin. Fortunately, I had a loaf pan, and I discovered the batter for this muffin bakes up wonderfully as…
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Shape of My Heart
Watermelon radish courtesy of Riverdog Farm in Guinda. How do you feel about heart-shaped foods? Is it just me, or do you also sing that Backstreet Boys song whenever “heart” and “shape” get thrown together?
Diann Leo-Omine 