(Check and add more water if the leeks begin to over-brown.) Read more of Locavore Recipes » Tags Hausman , Hungry Locavore , Judith Hausman , leeks , locavore , recipe , seasonal eating , The Hungry Locavore , turkey
Serves 4 as lunch, 6 to 8 as a side. It's time now to lavishly combine those once-a-year flavors and colors. While vibrantly fresh flavors make it easy to minimize meat this time of year, you could always add a little diced ham, some anchovies, cooked...
For the fullest flavor, chop ginger leaves just before you use them. The ginger plant is most famous for its flavorful root. You can add more tea as you get used to the flavor. Have ginger tea on its own or enjoy it with a wedge of lemon and a teaspoon...
A sprig of fresh parsley on a plate or nestled around a roasted chicken or beef or pork roast adds beauty to the presentation. Keep the vase on the top shelf of the refrigerator and change the water every couple of days.
Planting a few pounds of seed can turn into 8 times as much edible grain, so even a small plot ofDurum wheat, a spring wheat, should be planted as early as the ground can be worked.
Cracked wheat, or bulgur, is maybe a little more authentic. Cracked Wheat Salad is great for the transitional table because […] Meanwhile make the dressing by combining all ingredients and beating well with a fork to emulsify.
The beets and potatoes at the farmers markets are getting a little wrinkled, but a few greens and fresh herbs, grown slowly under snow-dusted hoop houses, are beginning to show up.
Place in a sunny spot and the seeds should germinate in about a week. A blind would be good, as hot, midday sun can scorch delicate leaves.Assemble pots and containers that fit your windowsill.
*If you prefer, you can use 1 cup crumbled soft breadcrumbs and omit the eggs. Stuffed vegetables remind me of the first Moosewood Cookbook by Mollie Katzen (Ten Speed Press, 1977).
There are a host of other wheat-flour options from your grocery store and from artisan mills—bread flour, pastry flour, self-rising flour, whole-wheat flour—that anyone who fancies himself a baker should understand.
How to use it: Millet can be prepared several ways. It will be ready when there are about 10 seconds between the sound of pops. The leaves are also edible and make a nice addition to stir-fries and salads.
