Every vegetable in this salad should be available fresh and local from mid to late summer. This salad would be tasty alongside fresh trout, striped bass or salmon or tuna or swordfish (choose the body of water closest to where you live). The tarragon in this light dressing is a perfect match for both the…
Delicious Bite
Cubanelle Peppers
The cubanelle sweet pepper is tasty lightly roasted and served on a summer sandwich or green salad. Core and seed three or four of the long tapered cubanelles and place them on the grill or about five inches below the oven broiler element and cook until the skins blister and char on each side,…
Sautéed Chard
Chard leaves have a hearty, yet mild spinach flavor. Chard stalks have a delicate, celery-like taste and crunch. To get a bit of both flavors and texture sauté chard for 2 to 3 minutes after slicing leaves and stalks together crosswise. Here’s how we sautéed our just picked from the garden chard to match with…
Blueberry-Zweiback Crumble
Here is a recipe for a blueberry crumble that will be prepared and out of the oven in 40 minutes, that’s not counting the time passed in the garden picking the blueberries. This recipe is so simple. The hardest part was picking up a box of zweiback crackers–which means heading to the baby section at…
Aprium-Peach Cobbler
The fruit cobbler has an interesting history. It was invented in America sometime in the middle of the nineteenth century. Where is not exactly clear; some say the midwest; others say the west. The names of American cobblers are a study in themselves: the Betty, the Grunt, the Slump, the Buckle, and the Sonker. And…
Savory Radish-Cabbage Coleslaw
1 votePrintSavory Radish-Cabbage ColeslawAuthor Steve Albert Here’s an easy coleslaw you can put together right from the early spring garden. This coleslaw has a sophisticated radish bite to it. It’s savory. No sugar, so it’s not your average picnic slaw. We matched this slaw with grilled salmon and steamed peas and mushrooms and every bite…
English Peas, Spring Onions and Roasted Almonds
Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It’s not too filling yet will holds its own. English peas and spring…
Cooking Garden Peas
How do you cook peas? Peas are cooked in the least possible amount of water and in just the time for them to become just tender. The French cook peas in the water it takes to moisten lettuce leaves. Line a saucepan with damp greens and a few pea pods, pour in the shelled peas…
Baby Beets. Baby Carrots and Sugar Snap Peas Salad
Sweet and smooth baby beets–red, yellow, and orange–added to sugary sugar snap peas and sweet baby carrots tossed with a tangy orange zest dressing and you have a seasonal salad that says Spring! You’ll have to search to find someone who doesn’t like this salad. Baby beets, sugar snap peas, and baby carrots will hit…
Tokyo Turnip: Raw or Steamed
The Tokyo turnip is a diminutive, small radish-sized turnip with a crunchy, juicy bitter- sweet flavor eaten raw. Steamed it is buttery-sweet and delicate. You will find the Tokyo turnip in early spring. You might mistake it for a white radish if you don’t look closely enough. The Tokyo turnip is white through and through….
