Tuberous thoughts keep us occupied all winter long.
It’s time to taste the harvest. • Photographs by Lindsay Morris
A family ritual brings home the main ingredient for a favorite dinner.
A list of what’s in season in August and September on the East End.
Ah, springtime! Warmer winds carrying the aroma of flowering lilacs and a songbird’s melody awaken my nostalgia—Italian Easter delicacies come to mind.
What’s in season in April and May, you ask? Here’s a list.
It’s got a stem, looks smart and tastes better.
A woman recalls the ducks, and their innards, of her youth.
Knowledge is knowing that a tomato is a fruit, wisdom is not putting it in a fruit salad.
In June and July, the warming days begin to drive spring crops out of fields and generate our first summer flavors. Some last asparagus will be kicking around, peas and spinach will remain if it’s not too hot. Turnips and radishes start to plump.
Warmer waters mean that herring, flounder, sea robin, striped bass, bluefish, blowfish, eel and other fish are heavy with roe. And that raking clams no longer requires wearing boots.