Winter squashes, the tough-skinned ones, usually keep well, but are harder to peel. If you’ve a tried and true way of peeling squash, stick with it. But if the job seems daunting, try tackling it in small bits. Take butternut, for example. First truncate the squash where the neck meets the body. Next slice the body longitudinally in half, then into quarters. Scoop out the seeds. To make small dice for purées and soups, cut each quarter crosswise into ½-inch slices and pare away the skin w...
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This week’s recipe was inspired by a countertop bowl of rapidly ripening tomatoes, a need for supper in a hurry, and last week’s fortuitous purchase of Peachtree Circle Farm’s coriander seeds. It’s based on the Greek idea of grating red-ripe tomatoes and making a pulp to form the basis of quick fresh sauces. With the addition of a little extra tomato water, you can make yourself a nice little soup. (The tomato pulp, by the way, can also be frozen in small Ziploc bags. If you find your...
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We’re still in corn season, so here’s another corn recipe – for a fresh corn chowder, slightly tweaked.

2 cups or so corn kernels (from 2-3 ears corn)
1 medium onion, finely chopped
2 Tbs. butter, plus 2 tsp.
2 red potatoes, washed and diced
salt, paprika to taste
1/2 cup heavy cream
1 Tbs. chopped fresh cilantro

Cut kernels off the cob. (Use a serrated knife and work on cobs in a big soup plate or in a shallow bowl to catch all the kernels.) Snap or chop the stripped cobs into chunks, put int...
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We have tomatoes on the brain this week. They’re irresistible sliced and fanned on a platter with salt and pepper and olive oil, or interleaved with mozzarella slices and basil for a simple Caprese salad. Right now, though, we especially crave gazpacho, one of summer’s great soups. Everyone is familiar with the American version; this recipe is for a Spanish gazpacho. It was one of the recipes we presented last Friday at Highfield Hall’s class on locally grown food. Make plenty - a big j...
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