Want a little snack? We did, so we tried these savory cocktail nuts. They seemed different from the standard fare of cocktail nuts, as they used fresh rosemary, and ours is growing nicely with the weather turning to spring. Don’t have fresh rosemary? Well, dried works, too. Continue reading “Savory Cocktail Nuts”
When we lived in New England, we would regularly head over to a neighboring town for what we believed (and still believe) is the best ice cream ever. As ice cream aficionados, that’s mighty high praise. Just in case you happen to be in New England (anywhere in New England, as this place is worth the drive, even from northern Maine), stop at our favorite location in Carlisle, MA, and visit the Kimball Farm Ice Cream Stand and get yourself a treat — summer only. We loved going there to get our favorite flavor: Chocolate Macadamia Nut Crunch. Alas, that flavor went away years ago, but it was so good, we still talk about it today.
Everyone should know how to make jam. Even if you don’t bother canning it for storage on the shelf, but just make up a jar or two to keep in the refrigerator. Making jam is one of those things that might seem daunting, all that cooking to just the right thickness, dealing with pectin, chopping up a bushel basket of fruit, packing it all into jars. Seems like too much trouble, right? Enter small-batch jams….
No, the CSA hasn’t been giving out double shares of beets, at least not yet, although we do remember one year in which the shares were full of what were termed “weapons of mass nutrition,” basically, beets the size of your head. Instead, we doubled up on the beets by stopping by the trading table and swapping out some purple-top turnips.
This week’s share had:
Beets (1 bunch)
Carrots (1 bunch)
Broccolini or collard greens (1 bunch)
Purple top turnips (1 bunch) — traded for a bunch of beets
Sweet potatoes (3)
Navel oranges (3)
I’itoi onions (1 bunch)
Romaine lettuce (2 heads)
If that weren’t enough, we picked up four lemons from the Iskashitaa fruit that was available for a donation.
This week, strawberries have started coming into the stores at great prices. Not quite the 99¢/pound prices, but inexpensive enough that we bought four pounds. Naturally, we used some of them to make our favorite strawberry pie; the others are reserved for Thursday’s post. What will it be? Hint: it’s a great way to use up excess fruit.
This week, we picked up a bunch of purple daikon radishes in our weekly CSA share. The purple daikon radishes are very mild and look beautiful, making a perfect, easy addition to salads, but what about the greens? What to do with those radish greens? Yes, we eat them; in fact, we try to eat all the edible parts of our produce share. Once you know the effort involved in growing food, you realize what a valuable resource it is, and you try to treat it accordingly.
I think we first saw this cool pasta shape in the book Flour + Water: Pasta, by Thomas McNaughton; we’re not positive, but pretty sure, as it shows a huge number of pasta shapes and how to make them. Of course, once you see these, you’ve pretty much figured out how to shape caramelle. Oh, and, of course, caramelle means candies in Italian.