Garlicky Asparagus

Garlicky Asparagus Serves 2 2 tablespoons olive oil 1 bunch of asparagus, trimmed and cut into 1-inch pieces 8 garlic scapes cut into 1-inch pieces 2 garlic cloves, thinly sliced Salt and pepper to taste In a large skillet, heat the oil over moderately high heat. Add the asparagus and sauté for a few minutes … More Garlicky Asparagus

Fried Green Tomatoes

I made fried green tomatoes for the first time this summer. I’m not sure what took me so long, but this year I was in such a hurry to eat my tomatoes that I couldn’t resist picking several of them green. I especially liked having them for breakfast, a great stand-in for a side of … More Fried Green Tomatoes

Kohlrabi and Watercress Salad with Ground Sesame Dressing

I foraged for watercress on Martha’s Vineyard and made this delicious salad with radishes and kohlrabi from the West Tisbury farmers market. Kohlrabi and Watercress Salad with Ground Sesame Dressing Serves 6 1 pound of kohlrabi and radishes, thinly sliced or julienne 1 bunch of watercress, stems trimmed ¼ cup white sesame seeds 1 tablespoon … More Kohlrabi and Watercress Salad with Ground Sesame Dressing

Two Summer Salsas

One thing about eating locally is that you have to be really creative. Between the CSA and the garden the amount of fresh summer fruits and veggies that require immediate attention can be overwhelming, but I’ve actually found that the simplest meals are the most satisfying. Berries, peaches, and fresh goat cheese for breakfast, or a … More Two Summer Salsas