Market Haul: Weekend Getaway

 

We're heading to the beach this weekend and there's one thing we're definitely packing for the trip: our CSA box. During our two-day getaway, we'll be eating lunches out but cooking all of our breakfasts and dinners, so the goal is to use up as much of our haul as possible over the weekend.

 

The Haul: collard greens, Tuscan kale, cabbage, carrots, zucchini, spring onions, scallions, rhubarb

 

The Menu:

 

Day 1 Breakfast:

 

Eggs and Zucchini [Shoots and Roots]

Thin rounds of zucchini, a handful of herbs, and grated Grùyere add summery flavor to this simple omelet.

 

Baking Powder Biscuits [JBF]

James Beard's buttery biscuits are as good slathered... Read more >

Comments (0)

Recipe Roundup: December 2, 2011

collard greens

The blogosphere’s sprawling universe of recipes is inspiring, diverse, and—let’s face it—a bit daunting. Our recipe roundup does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook! Green Grits [SE] In this recipe from Andrew Carmellini’s cookbook, American Flavor, a Southern classic gets spicy in the company of cilantro, chilies, and onions. Lamingtons [David Lebovitz] After a recent trip to Australia, David Lebovitz offers a recipe for Lamingtons,

Comments (0)

Market Haul: October 31

market haul

This week’s haul is a cornucopia of greens: broccoli, broccoli rabe, escarole, collards. To avoid getting overwhelmed, it’s never a bad idea to wash and blanch your greens all at once so they’re ready to go throughout the week. For those of you haven’t tried Japanese salad turnips, they’re sweet and juicy and absolutely delicious eaten raw in salads or quickly braised, as in the recipe below. Eat their tops as you would any greens—we’re partial to a simple sauté with olive oil and garlic.

The Haul: Sweet potatoes, broccoli rabe, escarole, salad turnips, collard greens, broccoli, and Mutsu and Cameo apples

The Menu Ideas:

Parmesan-Roasted Broccoli [Barefoot Contessa]
The recipe that will

Comments (0)

Tastebud: Potlikker

collard greens

A popular Southern treat, potlikker is the tasty green liquid that remains in the pot after boiling collard, mustard, or turnip greens. As the leaves simmer, vitamins and minerals seep into the cooking water, creating a fortified sipper that could fetch a fortune at a juice bar for the Yankee elite. (But the health food–phobic need not fret: Southern cooks commonly season their potlikker with bacon or pork fat.) Like many Southern staples, potlikker was once the slave owner’s refuse and the slave’s riches: after serving cooked greens to their masters, slave cooks would bottle the leftover, nutrient-rich liquid for their own families’ meals.

Today potlikker is a source of pride for all Southerners: when the New York Times mistakenly misspelled the food as “pot likker” in 1982, Georgia’s Lieutenant Governor Zell Miller mailed in an indignant response. Potlikker also inspired the name of the... Read more >

Comments (0)