Hi! At our recent Austin, Texas, farmer's market, I scored an amazing deal on a basket of jalapeños. I planned to share them with friends but still have a bunch left over, and I was wondering if any...
With apologies to our vegetarian friends, this has to be our favorite way to make potato salad. If it has hard-boiled eggs in it, too, all the better. Get some recipes below... ...
To understand the flavors and cuisine of New England, you need to understand one basic idea: It gets COLD up here! Our growing season is pretty darn short, with heavy emphasis on fruits and vegetable...
One of the things we love about shopping at our local farmers' market every week is the sense of community; we've gotten to know our vendors and are familiar with their products throughout the seasons...
We once interviewed a mushroom farmer for a magazine article, and she said something we never forgot: "Mushrooms need a shower, not a bath." And so, while every cook we see on TV tells us to wipe ea...
Lamb's quarters are a weed-like plant that most people don't realize is edible and tasty....
English peas, which popped up in the farmer's markets in May, are on their way out of season, so we've been buying them up before they're gone....
A version of this post was originally sent to our email subscribers on May 8th. To sign up for our weekly email sign up in the column to the left or click here. If you're trying to eat as much from a...
We've been seeing a lot of purslane popping up recently at the Farmer's Markets. But what exactly is it?...
Here's a little Thursday fun. What do you prefer - peas or asparagus? Yes, yes - we know that we don't have to choose between them. They are gloriously in season right now, abundant in the farms and m...
Spaghetti squash is a cylinder-shaped squash that ranges in color from pale yellow to canary yellow. Do you know why it's called spaghetti squash?...
Lita squash are similar to zucchini but sweeter, with less bite. We stumbled upon them at a sole farm stand, from Migliorelli Farm in Tivoli, NY, on 110th Street and Central Park West over the weekend...
Much of what we read about chard pertains to winter. So many recipes show up in February or even earlier, on Thanksgiving menus. Chard is a relative of the beet (but nutrients are concentrated in the ...
In our CSA pick-up this week, we got plenty of greens — specifically, arugula. And while we love arugula salads (especially salads with fruit), we need other uses for the big bag that's sitting in o...
In the summer, when there's rather less clothes and things like beach trips are on one's mind, one has a tendency to eat lighter. We are not necessarily on a diet, mind you, but we are eating light an...
OK, it's hot out. It's really hot. The kitchen looks not as appealing as it did in the cold, dark winter. And yet there is a flood of fresh, beautiful produce in the markets (scapes, anyone?). We are ...
We have rather neglected our little container garden this past week. It was hot, then pouring rain, and we have barely glanced its way. Well, goes to show how much help it needs from us! While we were...
It is usually the case that if you see a bowl of mashed avocado on a table, it's guacamole. And why not? We happen to love guacamole (you can read all about that here). But one of our readers, Tal, do...
Look! We had a big rain the last couple of days and the plants in our container garden have gone wild. Garden Month may be over, but we're going to track with our little seedlings all summer and show ...
This recipe came about as a result of asparagus fatigue. We love asparagus, and local ones are everywhere right now, but there are only so many things to do with them — roast, blanch, chop up into...
And this time we're not talking about "environmentally-friendly carrots"! If you've ever sliced into a freshly-baked carrot cake only to find that the shreds of carrot have turned green, you will pro...
This weekend, our plans to make a strawberry pie got interrupted, and no piemaking ever happened. We were thus left with the delightful problem of too many strawberries. There weren't quite enough for...
Shopping at the Union Square Greenmarket today, we saw these itty bitty white Japanese turnips nestled next to the French breakfast radishes......
Kathryn took the above photo at an outdoor market in Europe, where fava beans are fresh and in season. They are in the US as well, but they do require some laborious shelling. Reader Virginia is looki...
Greetings from Los Angeles! Yesterday we went to the Santa Monica Farmers' Market to shop for dinner and walked the aisles fighting off a nasty case of Santa Monica envy. Along the way, we came acro...
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