In my books, there’s really nothing that beats a slice of classic cheesecake, especially when summer is in its full glory and the berries are fresh and plentiful!
Late summer in the northeast means wild blueberries! There are few pleasures in life as satisfying as picking wild blueberries. It takes time, but it forces you to slow down and appreciate ever little berry. I never get tired of fresh blueberries. I eat them every day while they’re in season, usually with a generous amount of cream and maple syrup.
I used to think Cornish hen were a rare and exotic wild bird, but it turns out they’re just a younger version of the standard broiler chicken. Nothing fancy there except their meat is so much more tender and succulent than chicken!
As a kid, my mom didn’t allow a lot of processed and sugary foods into our kitchen and so when I’d go to my friend’s house, I was always fascinated (obsessed is probably more like it) with all the sugary breakfast cereals, and especially the Oreo cookies. As much as I complained about our junk food-free lifestyle as a kid, as an adult, I’ve turned out much like my mom and barely ever buy processed foods because of all the unpronounceable ingredients, the unlabeled GMOs, and the bulky packaging which for the most part ends up in landfill sites. Besides, I find it way more fun to make my own.
I’m generally not a fan of turnip, but I’m crazy about Hakurei turnips. Hakurei are the caviar of the turnip family. They have a tender, almost creamy yet crunchy texture that makes them a joy to snack on raw, straight up out of the ground. They have a gentle taste with only a hint of the robust turnip flavor that many of us find unappealing. In some ways, they are more like a mild radish than a turnip. Best of all, you can eat the whole plant because their leafy green tops are flavorful and full of nutrients. We didn’t plant any of our own this year, but one of our neighboring organic farms, Bahner Farm had a gloriously large and plentiful patch and were kind enough to harvest some for me. What a treat!
You’re unlikely to find Hakurei turnips in most grocery stores but if you have a CSA share with a local farmer or if you go to a farmer’s market, you will probably find them easily. Don’t pass them up!!
In this recipe, I’ve glazed the turnips with a bit of maple syrup and sesame oil and pan-fried them along with some shiitake mushrooms, the two pair very nicely together. I always add some of the finely sliced green turnip tops to this dish, to add flavor, vitamins, and color. Served on a mound of buckwheat soba noodles, this makes a light and healthy summer meal that is quick and easy to prepare. If you’re extra brave, you can even try making your own homemade soba noodles! Bon appétit!
Yield: 2 servings
Aube Giroux is a food writer and filmmaker who shares her love of cooking on her farm-to-table blog, Kitchen Vignettes.
Aube is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. Her work has been shown on television and at international film festivals. Her web series has been nominated for multiple James Beard Awards for Best Video Webcast (On Location). In 2012, she was the recipient of Saveur Magazine’s Best Food Blog award in the video category.
This past weekend was the first day of the season for my local farmer’s market and I came home with a basket full of treasures.
I’ve been travelling these past two months and one of the great pleasures of returning home is getting back to the ritual of making my morning smoothies again. It’s one of the things I miss the most when I’m away from my beloved blender. I tend to gravitate towards berry smoothies full of sexy add-ons like ground flax seeds and maca powder, the occasional spirulina or chlorella hit for good measure. But every now and then, it’s a rich chocolatey smoothie that I crave.