THE ADVENTURE IN Mollie Katzen’s “The Heart of the Plate: Vegetarian Recipes for a New Generation,” begins even before the first recipe page. It starts in the delicious, intimate endpapers—which came from illustrated journals that the author has been keeping since she was a teenager, which were also the origin of her beloved, bestselling “Moosewood Cookbook.” The musings (that’s one in the photo above), in drawings and hand-lettered words, speak to how Mollie—a keen gardener, and the guest on my latest radio show—approaches food today. Learn how she suggests we re-define “vegetarian;” how she “paints [her] rice,” and makes her simplest, most delicious tomato sauce. And maybe win her newest book, too. [read more…]
My vegetable garden is one of my favorite spots. As a vegetarian for more than 30 years, I grow (and eat!) a lot of vegetables. Tips and techniques for how to grow vegetables organically, vegetable seed varieties I recommend (both heirloom and some hybrids), timing of spring and succession plantings and much more.
I CALL IT ‘TOMATO JUNK,’ and it’s my last-dash, mad-stash remedy for everything that’s still edible in the garden when frost threatens, or when I’m just too tired to keep at it, and ready to pull it all. I talked about Tomato Junk today with Amy Eddings of NPR’s New York City affiliate, WNYC (listen in now!)–about how to transform the final, precious hauls from garden or farmer’s market into colorful bricks of frozen goodness. Use it in the offseason as a base for soups (such as minestrone); chili; stews, or in any other recipe that calls for the usual can of tomatoes, assorted vegetables and water. I’ve even made curries and an improvised tikka masala-style dish with Tomato Junk as the starter. Like this: [read more…]
I VOICED A LONGING for tomatillos at seed-catalog shopping time last winter, having skipped growing them for years, and now…well, let’s just say I am lonesome no more. What to do with the many fruits, whose husks have filled out and then some, signaling ripeness-plus of the fruit inside? Seems that it depends who you ask—even if you specifically state it’s salsa that you have in mind. [read more…]
TOO MANY BEANS? Kale galore? Tomatoes finally ripening faster than you can use them fresh? Make soup, and freeze it—my favorite and most satisfying way to preserve the harvest, since there’s hardly a winter day when I don’t feel like a bowl of soup. Three favorite, easy recipes to turn your garden into right now: [read more…]