Browsing Archive: October, 2010
Posted by Jessie Gunnard on Tuesday, October 12, 2010,
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One way to hold on the bright flavors of the market is to pickle and bottle them. Like other grandmotherly skills, home-preserving fruits and vegetables is making a come-back. Pickling is the new knitting, says Sherri Brooks Vinton, author of Put ‘em Up! A Comprehensive Home Preserving Guide for the Creative Cook. A couple of us from the market team met Sherri at the Chefs Collaborative Summit in Boston last week. We were won over by her fresh take on the old kitchen arts – pickling, cann... Continue reading ...
Posted by Jessie Gunnard on Wednesday, October 6, 2010,
In :
sides
Shaved Fennel Salad with Citrus Dressing4-6 servings2 medium fennel bulbs juice of 1 lemon (2 Tbs. or so)1 tsp. fresh orange juice Sea salt, fresh ground black pepper3 Tbs. extra virgin olive oil, such as Fattoria Il Lago, plus extra to drizzle¼ cup Parmesan cheese shavings (or more, to taste) 2 Tbs. chopped parsleyOptional: handful of baby arugula or tender field greens, rinsed and driedWash fennel; cut the stalks from the bulbs where they meet. Trim bulbs at their root end. Cut each bulb i... Continue reading ...
