The Sweet Peas of Spring
It’s the pea season, and a good way to celebrate its reemergence is with a delicate, spring pea soup. Green peas are at their peak in March, April and May (and then again from August through November), so the time is right.
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Marinated Artichokes Fit For a Star
If you have only experienced bottled or canned artichokes, you must try the fresh version at least once. Understanding that you may hesitate to wrestle with fresh artichokes, we’ve created directions that simplify trimming away their tough outer leaves and spiky tips. Includes recipe for Marinated Artichokes.
It’s that Eggplant Time of Year
July is the beginning of the eggplant season for both the home gardener and the market shopper. Anytime from now through October is a good time to explore the many things one can do with an eggplant. Includes recipe for Turkish Stuffed Eggplant.
Answering the Tomato Question
t’s the too-many-tomatoes time of year. They’re at the markets and in back yards. Co-workers leave bags of them on your desk. What to do? Stuff them.
Enjoy Pie for Dinner
By midsummer, home gardens and local farmers’ markets are producing some of the freshest and tastiest vegetables of the year. Combining them into a pie is a perfect way to enjoy these seasonal delights, including this Summer Vegetable Pie.
Gazpacho Meets Bloody Mary
Spanish cooks who endured hot Mediterranean summers combined bread, vinegar, oil and garlic to create a refreshing dish to help cool off. I was inspired to add horseradish, giving this version of Gazpacho the zesty kick of a bloody Mary.
New Beginnings For End-Of-Summer Produce
It’s not really summer if you don’t have more tomatoes and zucchini than you know what to do with. But you can never get too much of a good thing. Includes recipe for Zucchini and Tomatoes.
Beefsteak Tomatoes: No Longer A Local Treat
Depending on where you live, about this time of year summer creates an abundance of immense, vine-bending tomatoes known as Jersey Beefsteaks. Happily, the season for these beauties, often weighing a pound or more, lasts through September and sometimes even into October.
Rosemary: Herb of the Year
This favorite herb, used in cooking, medicine and cosmetics for thousands of years, was named the Herb of the Year for 2000 by The International Herb Association. It was chosen for its broad spectrum of uses, many of which are related to health and well-being.
Fresh Tomato Sauce Makes the Meal
Salads draw attention for easy summer eating, but I have another favorite go-to for making quick warm weather meals. As long as local tomatoes are available, I keep fresh homemade tomato sauce on hand.
Summer Squash: From A to Zucchini
Gardens are producing a bounty of zucchini and other summer squash, so it’s a great time to sample new recipe ideas for these wholesome vegetables. Very low in calories and sodium, soft-skinned summer squash is packed with vitamins A and C, as well as fiber, potassium, calcium, phosphorus and other minerals.
Lemon Spiked Garlic Greens
Kale, collard, turnip, or beet greens are excellent choices for this quick-and-easy healthy vegetable. Recipe for Lemon Spiked Garlic Greens from our Side Dishes recipe section.
Mashed Turnips with Roasted Garlic
Recipe for Mashed Turnips with Roasted Garlic from our Side Dishes recipe section.
Summer Radish Salad
Recipe for Summer Radish Salad from our Salads recipe section.
