Monthly Archives: September 2008
Forays into Fall
The chance of rain is near 100% today, with temperatures only reaching into the low 60s. We need the rain in the fields, and the weather makes these perfect evenings for warm, “cozy” meals after venturing out to our bright, … Continue reading
White Peaches
The final days of Vermont summer bless us with a short flush of organic white peaches from our friends the Millers. Fuzzy skinned, soft and juicy they are an end of summer treat. Unlike their yellow siblings, white peaches are … Continue reading
You Say Heirloom Tom-A-to, I Say Heirloom Tom-Ah-to
I saw an old (mid 1960s) interview with a tearful, screaming Rolling Stones fan who proclaimed, “They’re so ugly, they’re beautiful.” It is with nearly that emotional devotion that many of us esteem heirloom tomatoes and to a lesser degree … Continue reading
Whisps of Hanna
While tropical systems sweep their bands North bringing us rain and warm temperatures, the trees and plants tell the story that hurricanes’ visits to the Northeast merely attempt to forestall Fall rather than harbor Summer. In the mean time, like … Continue reading
Matsutake Mushrooms
After several weeks of wet, rainy weather we seem to have hit a dry spell making this week prime for gathering Matsutake (tricholoma magnivelare) mushrooms. One of my favorite mushrooms for simple preparations, the matsutake (松茸, pine mushroom) has a … Continue reading
McIntosh
I have to admit that McIntosh have never been my favorite eating (or as Europeans say “dessert”) apples. I just find that the complexity of their vinous aroma over-promises the on the delivery of their flavor and texture. I am, … Continue reading
Green versus Red Peppers
Two days ago a set of young (I’ll guess six year-old) twin boys came to the counter and politely inquired, “Excuse me. What is different between the red peppers and green ones? Are they the same?” This is not the … Continue reading
Sauteed Radicchio and Hot Italian Sausage with Spaghetti
Serves 3 2 Tablespoons Olive Oil 2 Hot Italian Sausages 1 Head Radicchio, Chopped Coarsely 2 Cloves Garlic, Minced 1 Teaspoon Kosher Salt (plus 1 tablespoon for seasoning pasta water) 16 ounces dried Spaghetti (will be about 4 cups cooked) … Continue reading
Ginger Gold
Appropriate to the current weather season, Ginger Gold was born of a hurricane. In 1969 Hurricane Camille obliterated Clyde Harvey’s apple orchards in the foothills of the Blue Ridge Mountains of Virginia. Harvey collected the young apple trees that survived … Continue reading
Pears: Clapp (Clapp’s Favorite)
Clapp or Clapp’s Favorite is the first (and hopefully not the last) pear of the season here in Vermont. Closely resembling a Bartlett (which should follow in a couple of weeks) these pears are sweet and aromatic and delicious. When … Continue reading
