Tomato, Fig & Blue Cheese Salad
Our house sits upon a hill of solid ledge. If you go down into our basement (not something I recommend), you will see the rock come up out from the earth which then becomes a beautiful focal point out in our yard. The downside, however, is that with the rock just below the surface – and in some places actually exposed in our lawn – we do not have enough soil for a vegetable garden.
Our sole effort at growing some of our own food is one small raised bed, which provides enough soil for the plant to grow. We only grow tomatoes and basil, and at this time of year it means we are eating tomatoes and basil with every single meal. I also freeze and can items for the winter, such as pesto, slow-roasted tomatoes, and tomato jam.
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Grilled Radicchio
I recently got a head of radicchio in my CSA farm share from Woven Roots Farm. Although I love radicchio and have used it often, I was quite perplexed when I picked up a head of green leaves. The radicchio I’m used to is magenta and white.
Then I cut into it! Gorgeous! I cut the head into four wedges, and also cut four figs in half. I grilled the radicchio and the figs, and served them as a side dish/salad with my favorite maple Dijon vinaigrette from The Berkshires Farm Table Cookbook. So easy!
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Corn and Avocado Salad
I think I’ve got a new blog category, that I’m going to call “Hardly a Recipe.” When everything is in season, you hardly need anything to bring out the brilliance of fruits and vegetables.
Corn on the cob is one of Hank’s absolute favorite summertime treats. If I didn’t stop him, we would probably be eating it 8 days out of every week! Seriously, though, we do eat corn quite often, and even though it’s usually only the two of us now that our kids are all adults, we always get half a dozen ears.
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