In late March, just two days after the Spring Equinox, I went to Amagansett to visit Quail Hill Farm, the first of what will be many visits over the course of the coming year, to look at the life and labor behind one of the oldest community-supported agriculture farms in the country. What can we, as home cooks, eaters, and amateur growers, learn from observing the seasonal changes on this farm? Come walk along with us as we document the life of a farm, season by season, beginning with the fresh start of spring: Seeding in March.
Here's a recipe not for the faint of heart. It's an over–the–top 1950s–era recipe I dug out of a grandmother's collection. This confection combines yellow cake, rhubarb, strawberry jello and marshmallows. If you aren't afraid of that last sentence, then pull up a chair and join me for a slice of "big pink."
Sorrel is not the most common of spring greens to find laying around most kitchens. It can be pretty tart and even acidic, and a lot of folks simply aren't sure what to do with it. The flip-side is that sorrel can be so exquisite when paired well: It has a fresh bite that epitomizes spring, and while it can be too much to eat on its own as a raw salad, there are so many dishes that brighten tremendously with a smattering of this tender green.
If you live on the East Coast, you've likely enjoyed a (creepily) mild winter this year. And as if it wasn't nice enough to leave the snow boots tucked away for the season, spring has sprung early. This means fresh spring asparagus is already popping into farmers' markets. Hooray! Read on for six ways to use the brilliant stalks for dinner this week.
Ramps: Those tender wild onions, shot with pink and flopping over every table at the spring farmers' markets. They are a symbol of spring cooking — but what do you do with them? I often pass them by, glad for their symbolic welcome to spring, but happier with heartier leeks and onions. Well, this spring I decided to really open my arms to ramps — and I remembered that the simplest ways are often the best. Here's perhaps the easiest, tastiest way to enjoy ramps: Spaghetti pan-fried until golden with tender ramps and fragrant mint.
The days when you allow the farmers market to dictate what you make for dinner are kind of awesome days. To be quite honest, they've become rarer and rarer around our house as we've become busier during the weekends. But there's something quite sweet about ambling around the market and chatting about what you could make with certain ingredients. This weekend, we had time to visit our local farmers market and found some beautiful looking sorrel, leeks, and farm eggs.
For a creative, convenient way to serve and chill wine at your next outdoor party, consider the wine gutter! This picnic table, designed by Nelson Byrd Woltz Landscape Architects, features a built-in galvanized steel gutter down the center of the table. Fill with ice and you have a bona fide wine cooler!
My mother–in–law's signature dessert is this colorful twist on an easy–to–assemble, perfectly light, fruit galette. Somewhere during the years where she was raising two athletic boys and feeding their gang of hungry friends, she deemed it "dessert pizza" and a classic was born. Today, we are lucky enough to have her share the recipe with all of us.
A successful appetizer is one that keeps people nervously eying their neighbors to make sure they won't finish the entire plate. With the winning combination of bright lemon, mild goat cheese, crispy toasts, and slightly bitter greens, this is one such appetizer.
It's spring, the sun is shining, and that feels like reason enough to celebrate. It's just the right time to serve this bright, zingy lemon tart, a simple, no-bake dessert that combines Greek yogurt and bottled lemon curd in a tender pastry crust. It's a pretty, no-fuss sweet perfect for a sunny weekend brunch.