Sandwich Day ~ Local Ingredients Are Still Available for This Pepper, Kale Pesto Open Face
I think there is nothing better, on a chilly autumn day, than a hot sandwich. Better yet, is one made with home-grown ingredients. In…
What To Do With Late Season Monster Squash
There is perhaps nothing more tender and delicate than a zucchini. Except, perhaps, when the zucchini in question is a late season, enormous, oblong monster akin to something out of Invasion of the Body Snatchers. Anyone who’s ever grown zucchini knows that there comes a point, if your crop is successful, when you turn your head for a second and look back to find one of these mammoths pulling on the vine, half-hidden (creepily) between gigantic green leaves.
How Do You Get That Delicious Fresh Tomato Taste in the Middle of the Winter?
I thought my mother was nuts, quite frankly, until I grew up, moved to the city, ate my first grocery store tomato and almost cried from the tasteless slice of whatever was supposedly passing for a tomato on my plate.
A Seed Saving Success: Long Island Cheese Pumpkin
In the High Summer issue of Edible East End, Erica-Lynn Huberty told the story of the Salt of the Earth Seed Company, which has embarked on a massive seed-saving project to protect our food supply while saving the best seeds to grow the best produce for our region. One success story, predating Salt of the Earth, is the Long Island cheese pumpkin, which also got a mention in our Fall 2005 issue.
RECIPES: Wild Raspberry Jam and Gelato
My daughter and I collected enough fruit to make the most delicious jam and gelato, and still had plenty left over to sprinkle on granola for breakfast.
Salt of the Earth Seed Company
A Southold farmer is selecting seeds for optimal growth in our soils.
Wild Raspberry Season Is Here!
The raspberries are nearly two weeks late this year. I suppose it’s not surprising, considering the long, cold spring we had on the East End, but the lateness has thrown off my summer culinary schedule.
