IHAVE HAD A ROW OF TINY HOT PEPPERS PINNED to my wall for years, just under the primitive still life of fruit over the dining table. I don’t know what got me started turning chiles into pin-ups, but it’s a habit that has stuck (tee hee), and every so often one becomes the zip in a pot of wintertime chili—or the start of next year’s pepper plants. Welcome to the first extended week of Summer Fest cross-blog recipe swap, where the topic is…you guessed it: Capsicum annuum. Are you feeling sweet, or spicy? [Read more...]
peppers: short and sweet, or feeling spicy?
summer fest to continue into fall fest
THE READERS HAVE SPOKEN! Our Summer Fest cross-blog recipe swap has been so successful the last five Wednesdays, we’re extending it…and will even rename it Fall Fest once summer officially ends (hence the new logo, above, all ready to set into action the week of September 22). If you want to get your recipes or growing tips ready to share, or just whet your appetite, the upcoming topics: [Read more...]
there’s more than one way to ripen a tomato
AH, THE JUICY JOY OF A RIPE TOMATO—IF YOU CAN NURTURE ONE unscathed to that perfect shade of orangey-red, that is. This hot, dry summer the chipmunks (who demonically began taste-testing at about half-ripe) drove me to picking early and ripening every fruit indoors—which might not be such a bad thing, it turns out. To mark Week 5 of Summer Fest—Tomato Week—what better topic than how to turn a tomato red? Well, perhaps a recipe for green tomato “mincemeat,” too, just in case our magic fails? That, plus a buffet of delicious links from my Summer Fest recipe swap co-conspirators: [Read more...]
a rose by any other name is stone fruit, & dessert
IN ANOTHER LIFE I WAS A SCIENTIST, but in this one I got all of the curiosity but none of the education. So when the topic of Stone Fruit Week loomed as the theme for Week 4 of the Third Annual Summer Fest recipe swap (see all the links below to more, more, more), my recessive scientist trait flared and I got to asking: What’s a stone fruit, anyhow? Read on for some fun genetic facts (and a recipe for what I refer to—being scientific, you know—as the universal solvent of all fruit desserts, clafoutis batter). [Read more...]
think green: as in leafy, beans and herbs
IAM UP TO MY KNEES IN GREEN(S)—chard, arugula, and beans (sometimes yellow-green!), with kale coming on. I’m also up to my ankles, or at least toes, in deliciously lovable green frogs (Rana clamitans, a native species here). The amphibians seem to be sticking close to my home, where a few backyard pools and ceramic troughs provide respite in dry times. The botanicals do best near my sprinkler, which I’m moving every two hours practically 24/7, hoping to be fresh looking for today: Herbs, Greens and Beans Week of our 3d annual Summer Fest, a giant cross-blog recipe swap featuring nonstop green. Welcome! [Read more...]
my august 2010 garden chores
THE SPRINKLERS AND HOSES HERE ARE HANGING upside-down in shrubs and trees, or doing duty at the feet of the tomatoes, despite the fact that August rolled in with temperatures in the low 50s. I know that even with the respite they, like I, am feeling burned out. But onward we shall go. Agreed? [Read more...]
cukes ‘n zukes: size matters, as does pickling spice
LET’S BE FRANK–SIZE DOES MATTER. The naked truth: Smaller is better, or at least when talk turns to cucumbers and zucchinis, as it does today for Week 1 of the third annual Summer Fest, a giant cross-blog recipe swap celebrating garden-fresh flavors. (Get all the links below, just before the comments, and stock up on delicious ideas from around the web.) Before they get away from us and swell to baseball-bat size, it’s time to get picking and get pickling—which is where the spicy part comes in. [Read more...]
3d annual ‘summer fest’ starts wednesday
IAM PLEASED TO ANNOUNCE THAT SUMMER FEST, a cross-blog food event celebrating peak harvest season, will be back for a third year. The event–which relies on you, the readers, to round out each week’s theme by posting your own tips and recipes (or links to them)–will start next Wednesday, July 28, with Cukes and Zukes Week. The details: [Read more...]












