Roasted Zucchini and Fresh Rosemary Soup

When zucchini first appeared at the farmers market again this year (after a long an cold winter filled with seemingly endless root vegetables, oranges and kale) literally squealed with glee.  For some reason I could care less about summer squash all of last year, but as soon as they went out of season I got some serious cravings that lasted all winter. I know zucchinis and all other summer squashes can be pretty neutral in flavor, but i think... Read More

Carrot Top and Green Garlic Pesto

There are way too many misconceptions about vegetables out there that simply must be squashed.  Every week at the farmers’ market I cringe as people rip the tops off of their beets, carrots, turnips or radishes because, “these aren’t edible…right?”  Certain parts of veggies are perhaps more bitter than others, but that just means you need to know how to treat them right. The farmers I work for often sell larger carrots... Read More

Simple Green Garlic Soup

When people see green garlic for the first time they usually seem so perplexed, asking things like, “What do I do with it?”  Well it’s not too much different than regular garlic, in fact if you let it dry it will become the type of garlic you find in the grocery store.  It’s a bit more plump and moist so you can use some layers of the less papery skin, as well as the green stalk and leaves.  As long as it’s not too... Read More

in season: english peas, green garlic, spring onions, stone fruit and summer squash!

i’m so sorry i’ve been away from the blog for so long.  after a very merry birthday, a bout of illness and some technical difficulties, cooking has been the last thing on my mind for the past few weeks.  it didn’t help that the produce at the market for the last few months has been dominated by dark leafy greens, root vegetables and oranges – lots and lots of oranges.  i had lost total interest in cooking, let alone posting. but... Read More