Onion skins very thin, mild winter coming in; Onion skins thick and tough, coming winter cold and rough. ~ Old English proverb
Beauty, talent and virtue, the aromatic onion has it all.
The onion is the world’s most commonly eaten vegetable and, perhaps, one of the most Continue reading
Having sung the praises of the humble cabbage in a few weeks back, it seems appropriate to give a nod to its diminutive, more mildly flavored cousin, the Brussels sprout. One of a handful of vegetables that improve in flavor after the first frost, Brussels sprouts are being harvested Continue reading
This morning’s local paper told the story of a woman who spearheaded the effort a couple of years ago to create a winter farmers market here in Concord, New Hampshire. Yes, she had help. In addition to the help of a few community-minded volunteers, she partnered with a local greenhouse. But there’s no escaping the fact that it was Joan’s energy, drive and creativity that got the market off the ground. It quickly became a popular community event, with shoulder-to-shoulder shoppers vying for locally-grown winter vegetables and a myriad of local food products.
The sad ending to Joan’s story was Continue reading
The humble cabbage conjures images of simple, old-fashioned meals and victory gardens. For many, cabbage is cole slaw and that’s it. For some, it’s the slimy, smelly vegetable that makes its appearance on Saint Patrick’s Day. But these days, cabbage is increasingly finding its way into the kitchens of creative and health-conscious cooks, and the culinary possibilities are endless. Continue reading
Knowing how to cook with and use vegetables is a fundamental life skill, I believe. Yet, the most common question farmers hear at farmers markets is “What can I do with this?” or some version of the same, expressing frustration, tinged with fear. We all acknowledge that they’re beautiful, virtuous and healthy but, sadly, many people feel helpless when it comes to vegetables.
The simple truth is that, as a culture, we’ve lost some of our most basic skills—including cooking—but hope is not lost. Continue reading
Many thanks to those of you who entered the Ben Hewitt book giveaway. Herbalist Wendy Stevens, from Weare, New Hampshire will be the lucky recipient of Ben’s two books, Making Supper Safe and The Town That Food Saved. Appropriately, the books will be exchanged at the Weare Farmers Market, tomorrow evening.
I asked readers to share their observations of their own local food season and to comment on something that they observe that gives them hope. Continue reading
I originally wrote this column for my “Fresh Today” series in the Concord Monitor, focusing on simple ideas for using fresh, in-season vegetables throughout the year. This one took on a life of its own and I became reluctant about submitting it, for fear that it strikes too opinionated a note. I’m not sure if it will see ink or not.
Nature’s grand culinary design gives us a few foods (I’d argue, many) that are worth waiting for all year long. Corn, strawberries and tomatoes are among the many foods that are so delicious fresh from the farm that there’s just no point risking the disappointment of beauty without flavor. Continue reading
What a perfect weekend for visiting a dozen lambs, all just a couple of weeks old. With various writing deadlines looming, I escaped on this sunny morning to the Farm by the River in Effingham, New Hampshire. Continue reading
Thanks to Bonafide Green Goods of Concord, New Hampshire for sharing this 15-second video about the recent proliferation of CSAs in the United States. It’s the perfect illustration of my dilemma this spring: my summer CSA decision. Continue reading
This post relates to the Week Three readings and discussion in our local Menu for the Future course. Whether you’re participating here in Concord, following along from afar or simply have thoughts on this topic—please comment!
We’re a group of eaters, with not a farmer among us. Yet, at the third week of our Menu for the Future course, we dug into organic farming details that aren’t usually part of mainstream consumer discussions about eating organically. Many of us are gardeners, so seeing ourselves as farmers of a sort was fairly easy to do. A group comfortable with the topic at hand, to be sure.
