Archive for the ‘Fall’ Category
Nasturtium Pesto
Nasturtium are beautiful plants, spicy and multi-purposed in the garden. Aphids love them, so if you plant them make sure you plant them as a border crop. You’ll notice aphids gathering on the undersides of the leaves in thick clusters as ...
Penne with Braised Squash and Winter Greens
Come the cold, winter greens sweeten as their sugars, normally expended in flower production and growth, are held tight inside their freezing leaves and stems. This recipe can be locally enjoyed fresh until January, when our upstate farmers ...
Carrot Pizza
This weekend’s culinary adventure was a cooking party with a secret ingredient. Twenty-four hours before the party began, our host reveled we were to battle for the palate with carrots. Fall icicles of sweetness (too much? But so true!) in dizzying orange, white and ...
Recession-Depression Soup
With the Dow heading south like a migrating goose, the fall theme for my kitchen is soup. A cheap and effective way to stretch vitamins and flavor into a worthy recipe, soups can be made easily, with little ...
Mushrooms with Walnuts
Extremely simple, suprisingly delicious. Mushrooms are a great fall food–true, you can get them earlier, but it feels good to eat such a woodsy food when the woods are turning such pretty colors!
Mushroom growers are a pretty neat ...
Squash Pie
Waaah! Look at this amazing squash Kira grew (and I biked back to the Bronx!) It’s Japan’s answer to a pumpkin, and if ...
Knish!
This Monday, Growing Chefs put together some wonderful little knishes. To my suprise, no one in Darien, Connecticut had heard of knish! so we were free to experiment with our own fillings without fear of ...
Fried Green Tomatoes and Basil-ly Red Tomato Sauce
In about a week or two, worried for the approaching frost, a lot of farmers are going to start selling you something you wouldn’t normally buy (except for that really cute movie)–green tomatoes. We have ‘em in our garden, and once they get frost-bite and turn brown and rot, ...