With strawberry season coming to an end, here’s a way to make the most of a handful of berries. Have you ever eaten a strawberry sandwich?  Children can make these sandwiches with a bit of adult help, and you will feel like a child again when you bite into one. It’s like eating the freshest strawberry jam sandwich in the world. Have napkins at hand.

Strawberry sandwich

2 slices of generously buttered bread
Sliced local strawberries
2 Tbs. or so sugar

Use sweet or very lightly salted butter �...
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Now is also the season for garlic scapes. If you see a jar or basket of green curly things at the market, you are looking at scapes. (Peachtree Circle Farm has also been known to braid them.) Scapes are the “flowering” stalks of hard-neck garlic. Farmers cut the scapes from their garlic plants so the plants don’t divert energy into reproducing. This produces a fatter underground bulb to harvest later in the summer. And it gives us a fleeting seasonal treat in June – a taste of garlic ...
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This has been a terrific season for lettuces, in case you haven’t noticed. So here’s an idea for all those luscious lettuces we’re seeing: Grilled lettuce. It’s amazing what a little smoky char and heat can do for lettuce’s familiar flavor. Almost any kind of lettuce seems to work, as long as heads are full and tight, and there’s enough stem to keep leaves attached and stop heads falling apart. You can use a medium-hot barbecue, a pre-heated stove-top grill-pan, or even on a hot l...
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If you’re buying strawberries, it’s a good idea to come prepared with a shallow basket, or other container to carry them home. Imported fruit tends to be shipped while still hard, but fresh-picked, really red-ripe berries are almost bursting with sweet juice—keep them spread out rather than piling them high. Not that keeping strawberries is usually a problem. Keeping hands off strawberries is the challenge. This week’s recipe comes from Andrea Norris, one of the volunteer board workin...
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Asparagus Mimosa -- this week’s recipe -- is a spring classic. The mimosa, by the way, refers to the yellow and white of finely chopped eggs speckling the asparagus like tiny mimosa blossoms. In France you eat asparagus with your fingers, a very good idea if you ask us, but you can use a knife and fork if you must.

Asparagus Mimosa

1 lb. or so washed, trimmed asparagus (2 bunches from Oakdale Farms)
2 fresh eggs
6 Tbs. butter
Salt and freshly ground pepper
Squeeze of fresh lemon juice
1/4 cup very...
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