We are now well into October and winter squashes of every size, shape, color and texture abound in all the markets. I reread last September’s Squash Alert, and I think the information is worth repeating, with a few added thoughts. … Continue reading →
Gorgeous, juicy, ripe tomatoes are front and center in produce departments and farmers markets now: yellow teardrops, voluptuously broad-beamed heirlooms, hefty beefsteaks smugly squirting juice at the tiniest prick of the knife, brilliant orange, red and yellow cherries begging to … Continue reading →
Root Vegetable Tex-Mex Hash Serves 4 Hints Remember the part about “without making them taste like something they aren’t”? Keep a light touch with the seasoning so it won’t overpower overwhelm the delicate, individual root flavors. I keep dried Tex … Continue reading →
Root Vegetable Soup Serves 4 Hint Remember the stock made with ham hock? It was fabulous with this recipe. For a heartier soup, add lentils or barley. Ingredients 1 turnip, 1 rutabaga, 1 yam, 1 celery root, 3 small sweet … Continue reading →
