NEW POTATOES WITH CHIVE BLOSSOMS AND SOUR CREAM
April 27, 2023
Chives bloom in the late spring. Their long, tough stems shoot up from bundles of slender dark green, grass-like leaves and erupt in a sphere
Chives bloom in the late spring. Their long, tough stems shoot up from bundles of slender dark green, grass-like leaves and erupt in a sphere
I first came across this recipe scrawled in the pages of an old journal given to me by a close friend. Dated 1846 and yellowed
In the dark days of the year, I buy winter radishes by the case. They store well when kept cool in a root cellar, exterior
Kohlrabi are strange vegetables, martian-like in appearance. I like them for their strangeness, for their odd bulbous bodies that can range from deep purple to
Kombucha, a fermented tea of Asian origin, offers a flavor reminiscent of apple cider vinegar: it’s sour, but also mildly sweet. Its flavor pairs well
The bitterness of radicchio is offset by the innate sweetness of apple and pumpkin. The prosciutto provides that lasting and pleasant saltiness characteristic of cured
In July and August, our farmers market blooms with cucumbers of all kinds: sweet English cucumbers, creamy-fleshed Dragon’s Egg, and squat, prickly-skinned lemon cucumbers. While
Roasting heightens the flavor of tomatoes, allowing them to develop both their sweetness and their acidity. I tend to favor Sungold tomatoes for eating out
In summertime I spend many afternoons hunched over the roots and shoots in our small bed at the community garden. High in the Rockies, my
Buttermilk, sharp and sour, provides a beautiful acidity to this simple salad. I like to whisk in fresh herbs snipped from the little pots that