Most of the last week has been hot and sticky, so my prediction was correct: no more peas, because peas hate the heat. In CSA week 4, the greens are shifting, too, away from the tender early spring cool weather types,
We’ve had warmer weather this past week – great for summer crops, but not so good for those that prefer cool spring weather. CSA week 3 gives us peas in the shell today! I’m fairly certain this is the end of the short season;
The farmers market is moving into full swing now that local produce is available. After rhubarb, the next most reliable local crop is fresh asparagus, and we try to work that into as many meals as we can.
I like to combine it with mint from my garden in a quick cooking pasta dish.
Winter has been hanging on forever. It seems like it’s January 115th, rather than more than halfway through April. Some of the plants know that springtime is almost here – there are buds, some flowers are pushing up their stalks –
We’ve just passed week 13, so here’s the CSA late summer update. We’re 75% done. The veggies are beautiful! We still see summer tomatoes, peppers, eggplant, summer squash, and corn. The melons have come and gone (this makes me happy;
During the Midwest summer, it’s generally hot and often humid. I simplify my cooking in the hot weather: big salads, piles of corn on the cob, bowls of cool fruit, grilled meats. But sometimes we’ll get a burst of cooler air,
It was Auguste Escoffier who devised the now-famous dessert, Pêche Melba, in the early 1900s. It consisted of fresh peeled peaches, slightly sugared, with raspberry purée, served over vanilla ice cream in a swan carved of ice. The dish has become a classic,
Rhubarb is a treat of the early spring, and my CSA was generous with it this year. While it’s long gone from the farm-stand, I kept a bit in my refrigerator, and produced these simple but delicious tarts.