From the category archives:

vegetables

Alemany Farmer’s Market, San Francisco

Text and Photos by Denise Woodward and Lenny Ferreira
While I make coffee in the morning, I like to open our kitchen door to let in the warmth of the sun or the coolness of the winter rain. Today, I could smell the remaining footprints of our last winter rains mixed with the scent of springtime

New England Winter Farmer’s Market

By Shelby Graham
I miss Summer. I know I’m not the only one. But while others miss the beach and icy margaritas, I miss visiting the farmers’ market each week. Last year was the first time I signed up for a community-supported agriculture (CSA) program and it was one of the best decisions I’ve ever

Growing Baby Lettuce

Written by Heather Atwood
Goose Cove Gardens is one of Gloucester’s best treasures, a garden nursery with the healthiest plants and the nicest Karma. Barbara, the lovely straw-hatted owner, is always protecting me from myself: “Do you really need five new Russian Sage, Heather?”
Ever the educators, Barbara and the ladies from Goose Cove Gardens are offering

Cauliflower-Mushroom Soup

This soup was inspired by a haul from my CSA and truly rocks my world. It may not seem fancy or unusual, but the addition of a goat milk béchamel to thicken the soup imparts the most divine flavor that feels at once healthy and luxurious. I’ve been sharing this recipe with vegetarian (non-vegan) friends

Pumpkin-Spice Muffins

About three years ago, as I was watching an episode of the Martha Stewart Show, I had my own mini-epiphany. I was watching a young, self-taught baker school Martha in the ways of organic, all-natural, vegan baking. Martha, the expert at basically everything, was being nudged around by a slight and slightly spicy Erin McKenna,

Homemade Gnocchi

I’ve been dreaming about these light as air pillows since I morphed into a serious home cook. Years ago, I wanted to venture into gnocchi territory but something always frightened me. I figured homemade gnocchi was like homemade pasta, something that is conceptually easy to make but turns out to be a difficult-to-master technique passed

Georgia + Brussels Sprouts = Total Love

I adore brussels sprouts. I adore Georgia Pellegrini. When Georgia posted on brussels sprouts recently, my objects of adoration collided and it felt as if our virtual bond was forever cemented. I love anyone who loves brussels sprouts and her photos are a tribute to this under-appreciated vegetable.
Georgia is a food fanatic, chef, writer and

Beet & Shallot Risotto

Just like you get sick of zucchini in September, I get sick of beets in October. I’m not quite there yet, but it’s early and I’m researching and scheming up new ways to show off the sweetness of this root veggie. I do adore roasted sliced beets sprinkled with a little goat cheese and thyme.

Zucchini Cakes

Okay, okay, this photo isn’t so hot but these cakes were delicious. I modified a Paula Deen recipe to make these delectable bites, and served them as a starter with fresh tomato salsa and a juicy lemon-yogurt dip. I made these again a few nights ago, but molded them into a slightly larger shape for