How are you all doing during this extraordinary time? Hoping you are all well. Not much has changed for me – the farmer’s markets were already my social life and although they won’t let me handle the produce not much has changed. I’ve been filming a lot of videos for the cookbook, frantically using the…
Kendra’s Cucumber Salad
Kendra and Eduardo are visiting for a few days before they head back to grad school and Kendra made us a cucumber salad for our lunch. I ate it with a smile, despite my disdain of raw onions soaked in vinegar. Kendra loves sour things and worked in a Korean restaurant when she and her…
Seed Starting
Start your engines; it’s seed starting time. This is always the most optimistic time of year for me. No weeds, except for that darn foxtail grass I never pulled and which keeps waving in the wind taunting me all winter long, the deer are hunkered down, the groundhogs and rabbits are hibernating, and,with the expectation…
Composed Salad
This photo is over the top! First I think Mardi Gras, then I’m looking for the vegetable man a la Giuseppe Arcimbold. Still, I wanted to share this because parts of this salad were purchased at Green Thumb Farmstand in Southampton, NY. Yes, I actually got out of Upper Black Eddy and had a whirlwind…
Heirloom Tomatoes
Heirloom Tomato Salad DIRECTIONS Slice tomatoes 3/8-inch thick, crosswise. Sprinkle with sea salt. Serve. VARIATION Sprinkle with sea salt, freshly ground pepper, olive oil, and balsamic vinegar. Garnish with basil leaves and fennel blossoms. Serve outdoors. Close your eyes while eating, focusing on the taste of summer and the buzzing of the yellow jackets. VARIATION…