Creamy Potato Salad With Fresh Herbs

Late June/early July is dig-the-potatoes season (or find freshly dug potatoes at your favorite farmers market). It’s also the season for picnics and potlucks and backyard eating. This recipe makes the most of fresh potatoes and fresh herbs with just a bit of mayonnaise (or a vegan substitute) to hold it all together. You’ll beContinue reading “Creamy Potato Salad With Fresh Herbs”

Scalloped Potatoes

We plant our seed potatoes in March and harvest them in July. We store a big box of local potatoes through the winter and can usually find baby potatoes at the farmers market by early summer. To say potatoes are a staple on our family’s table year ’round is an understatement. But this dish ofContinue reading “Scalloped Potatoes”

Harvest Vegetable Soup

In times of struggle, anxiety, illness, there is no better balm than soup. It is literally a healing food. It’s also a comfort. It’s unfussy. It can be made quickly, easily, cheaply. This soup, in particular, lends itself to adaptation. Toss in a little of this. Add a little of that. Which makes it well-suitedContinue reading “Harvest Vegetable Soup”

Super Simple Roasted Vegetables

Eating local means embracing root vegetables, especially in the winter — and on into spring. That’s hard for some folks, I know. To me, roasting the roots brings out their best flavor — and makes for a pretty simple meal. My go-to roasted veggie recipe includes winter greens and nice dash of cayenne and turmeric.Continue reading “Super Simple Roasted Vegetables”

Springtime Fried Rice

We love fried rice at our house — served with some rubbed pork or sautéed tofu or even as the star attraction of our dinner, with a little Ginger Orange Sesame Slaw on the side. And Spring is the perfect season for it, what with the hens laying regularly again, the herbs growing like weedsContinue reading “Springtime Fried Rice”

In-Season Veggie Pasta Salad

  When early spring begins to show her face and salads are again appealing, it’s time to throw together this dish. In summer, cherry tomatoes, banana peppers, cucumbers and green onions can easily be subbed for the veggies listed below. But just now, asparagus, kale and chives are all I’ve got growing, so olives and dried tomatoes orContinue reading “In-Season Veggie Pasta Salad”

Herby Orzo

I’ve made my share of risotto and herby pasta over the years, but this winter I fell in love with a new earth-y, broth-y, rice-like pasta dish that has the potential to taste even better as the first fresh herbs of spring shoot up and I’m looking for ways to eat them. I can’t say enough aboutContinue reading “Herby Orzo”

Fermented Carrots, Three Ways

Fermented food is getting its due these days, with more and more research showing the health benefits of eating probiotic and lacto-fermented foods. What does that mean, exactly? Well, that all your parents’ worries about keeping the food in the fridge and making sure mold never made an appearance in the kitchen were a miteContinue reading “Fermented Carrots, Three Ways”

Asian Cucumber Salad

I have made some version of this salad for many years. Its cool cucumbers and cilantro mix perfectly with the heat of the pepper flakes, the sweet of the ginger and the crunch of the peanuts. There are lots of variations of this dish out there. This recipe is my take, combining all my favorite flavors. HopeContinue reading “Asian Cucumber Salad”

Mediterranean Green Beans

  We grow several varieties of green beans in our garden and in a good summer, we harvest more than we can eat. I happily blanch, cool and freeze our garden bounty knowing that come January, I’m going to be thrilled to pull this taste of summer from our deep freeze. The olives and sun-driedContinue reading “Mediterranean Green Beans”