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Back when we first began staying at home, I decided we ought to buy some produce that would last a long time, and so I brought home a whole butternut squash. We’ve still been able to get out to the stores, albeit rather infrequently, and get perishable vegetables, so the butternut squash has been sitting there on the counter for weeks. I also found that I had a few tablespoons at the bottom of a jar of tahini and a single preserved lemon remaining in an open jar in the fridge. It was time to use things up!

Not too long after we began staying at home, my step-daughter, Rachel, convinced me that she and I should both try Misfits Market and see what we get. Misfits Market is an online organic produce vendor where you choose what size box you want and how often you want to receive said box. You don’t get to choose what you get, but rather it’s like you own episode of Chopped whenever you get a box and have to figure out what to do with things in your box.

It’s April 18. And it’s snowing.

I know this is not outside the realm of possibility for the Berkshires. I clearly remember an April 18 snowstorm years ago when my kids were young, there was no school, and a friend who still had to go to work dropped her kids off with me. But this year the lingering winter feels different, more oppressive. Tomorrow promises to be warmer, but today called for soup.

For the school where I teach, today was our first official day to re-engage with our students. The way our administration set up the schedule, I only had two Google Meet sessions today, for which I only used about 30 minutes each (out of 45 minutes allotted – we are not required to keep the students online the whole time). In addition, I reformatted an assignment into a Google Form for each class. That’s all I did for work today, and I’m exhausted!

At least once during our week in Maine, we head over the Steep Hill Farm to pick blueberries so that we can have a “jam session” at Anne Marie and Steve’s cabin. We always make blueberry, and sometimes jam from other berries as well, depending on what’s ripe at the moment.

For a long time I was afraid of yeast! As I read cookbooks, I would just skip over any recipes that required yeast, so I never made any bread except for quick breads such as zucchini bread.

As one might imagine, when I have an unplanned day off from teaching, I go to the kitchen! Today’s snow day was rather unexpected, and we recently got a box of pears from Linda, Al, and Sophie, my sister and her family, a sweet memory of our father who used to send us a box every year.

My step-son, Ben, and his husband, Brian, like to travel. A lot. And I think they have found the perfect gift to bring back for me every time – special salts!

For the annual summer luncheon with my dear friends and language-teacher colleagues, Carmen & Anne, I made two spreads for the nan-e barbari bread I baked. The “Ricotta Spoonable” is a fabulously versatile delight from Everyday Dorie, page 22. So versatile, in fact, that Hank and I enjoyed the leftovers tossed with pasta the next day!

But Michael Solomonov’s 5-Minute Hummus is a revelation!

I’ve eaten zucchini blossoms many times in Italy, but I had never cooked them myself or even seen them for sale — until this summer! I was delighted to find zucchini flowers from MX Morningstar Farm at the Great Barrington Farmers’ Market.