Vegetable Fritters

March 4, 2015

Fritters are a wonderful way to use up knobby bits of root vegetables, spicy radishes, or the cabbage that just keeps coming from our winter CSA. They are also the secret to surviving zucchini season if you are one of those people who sees zucchini as a pointless, watery, tasteless vegetable.

I borrow Deb‘s approach to fritters, which is to say that I finely chop or grate a pile of vegetables, stir in a beaten egg or two, and enough flour to bind, and then fry them up like adorable little latkes.

Last night, I grated green meat radishes, carrots, parsnips, jerusalem artichoke, and celery root until I had about three cups of grated vegetables. I stirred in two beaten eggs and 1/3 cup of floor, then fried them up like little latkes. I think I could have made this with 4 cups of vegetables and maybe a little extra flour, but Ava had reached her limit for letting me grate vegetables without her.

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Just When My Local Farmers Market Shuts Down for the Winter

December 30, 2009

I find out that Fresh Direct sells local produce, meat, dairy, and eggs in New York. You can plug in your zip code, and they’ll tell you what local food items (if any) are available in your area.


Cold Lentil Salad

June 22, 2009

This is the perfect dish for a hot summer day.

Put 1 cup green or brown dried lentils in a pot with three cups water. Bring it to a boil, then lower the heat and simmer until the lentils are done, about thirty minutes. (Note: if you do this with red lentils, they will disintegrate in ten minutes or less, at which point you’ll be well on your way to making daal. Stick to brown, green, or puy lentils if you want to make a salad.)

Dump the lentils into a colander and rinse them with cold water.

Chop up a bunch of vegetables. I try to stick with whatever is in season – sugar snap peas, cucumbers, scallions, and garlic scapes this time of year; tomatoes, cucumbers, green beans, and scallions in mid-summer; tomatoes, cucumbers, carrots, bell peppers and onions in late summer – but you can put in whatever you like.  I recommend buying whatever looks good at the farmers market (or harvesting whatever looks good in your garden), and then chopping up enough veggies to make your salad look colorful.

Put the lentils and vegetables in a big bowl or tupperware container, add plenty of vinegar. I like rice vinegar best for this dish, but red wine or cider vinegar would be just fine. I think lemon juice would be good too. I’d start with 1/3 cup vinegar, then add more vinegar to taste. I’d add a little salt at this stage, and you can add a couple tablespoons of olive oil, too, though I usually leave the oil out.

Stick the salad in the fridge to finish cooling and/or marinate – this is one of those dishes that tastes better the second day.


Strawberries

June 17, 2009

mosaic801cd8838e54561663ba099a7e9905727a51d3571. Strawberry, 2. A Flickr social strawberry, 3. Strawberries (La Trinidad, Benguet), 4. My first strawberries of this season..

I’ve been waiting all year for them, and they’re finally here!

A local strawberry is so different from a transcontinental one. They’re red all the way through, not white in the middle, and when you hold them to the light, they’re like stained glass. Of course, they taste sweeter too.


Asparagas is in Season!

May 24, 2009

Wash the asparagus and cut the bottom ends off. Heat some oil in a pan and throw on the asparagus. Add a splash of sherry and a splash of balsamic vinegar. Cook for a few minutes on each side, until patches of the asparagus are lightly browned and you can stab it with a fork.


Onion Tart

May 24, 2009

My roommate believes this to be the best quiche she has ever tasted – it’s very rich and flavorful and earthy. Here’s the recipe.

Crust from Pie Everyday:

Stir 1/2 teaspoon of salt into a cup and a half of flour. Cut a stick of butter into the flour. Once the flour looks like coarse sand or gravel, add cold water a tablespoon at a time until the dough just holds together. According to Pie Everyday, it will take about 4-5 tablespoons. According to my experience, it’s more like 8-10 tablespoons. Or 20. But if you add 20 tablespoons of water the crust will not brown, so try to restrain yourself when you add the water.

Once you’ve got the crust all mixed together, mold it into a disk, wrap it up in plastic, and stick it in the refrigerator while you make the filling.

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Stand Up For Your Place

March 29, 2009
A page from my sketchbook

A page from my sketchbook

I think localizing is about loving the place where you are, wherever it is. It’s about knowing when the crocuses are starting to come up, having a favorite block, and dragging your houseguests on zigzagging tours of your neighborhood. It’s about going to the farmers market and eating all the things that are in season. It’s about spending a little more because you want to have farms outside your town, not endless strip malls and subdivisions.

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