I know, I know. Spelt? Really? Yes. Cooked right, spelt is delicious and nutritious, high in fiber and protein. It’s basically a wheat berry (and most definitely contains gluten), but because it’s not exactly wheat, some people with wheat allergies can tolerate it. Like a regular wheat berry, the flavor is quite nutty, and it [...]
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Assuming the weather holds, this weekend I plan to pick gobs and gobs of strawberries at Gaventa & Sons Farm in New Jersey. We’ll eat some, make some jam, and freeze the rest. But how to freeze? That is the question. All the old home ec books say that the best way to freeze strawberries is [...] This post is a little late to the game, but in case you missed it this morning: the NYT has a surprisingly good article about canning today. View all the pretty pictures here. Well, it’s mostly good. The Times will tell you that it’s too scary to do non-acid foods. Let me tell you people: [...] For me, the hardest thing about eating locally (or at least semi-locally) is setting aside some of the harvest for winter—but some vegetables are easier to sacrifice than others. Like, say, turnip greens. As you can see from this most recent shot of one of my garden plots, turnip greens grow back quickly. Commercial hummus makes me crazy. It’s expensive, chalky, and usually tastes of neither tahini nor chickpeas. So, I make my own. You can too, for about a third of the price of prepared hummus. Basic Homemade Hummus 1 1/2 c. dried chickpeas (about $0.70 if you buy in bulk) Some of you may recall Jilly’s gorgeous—and somewhat curious—hobo bread. In Jilly’s low-impact approach to daily baking, not only do you not knead the dough, you don’t wash the bowl. I’d been meaning to try it for quite some time, but I must admit that I was a little bit intimidated by the process…all those [...] Sometimes garlic turns blue when I cook it. Why? Is it safe to eat? (Andrew, Philadelphia) When you first asked me this, I thought it was an easy question. So easy, in fact, that I planned on conducting a little kitchen experiment to document both the reaction and its counter-reaction. But things didn’t work out that way, [...] More gems from the garden: turnip greens! Inspired by Mark Bittman’s dictum to eat whole grains, everyday, I mixed this with bulgar for a hearty, healthy, meal. You’ll note that I didn’t say “attractive.” While tasty and nutritious, the look of the final product can only be described as Moosewood circa 1982: Nevertheless, since it’s an interesting [...] Finally! Today, at long last, the garden had enough greens to make a salad for the two of us. We topped this miraculous combination of spinach, baby chard, baby beet greens, and tatsoi with homemade balsamic dressing, some blue cheese, and walnuts. Spectacular! Since some of these greens are in partial shade, fingers crossed to [...] |
  
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