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Lazy Cooking
I suspect I’m like most family cooks; there are times when I’m just not up for preparing dinner. I don’t want restaurant takeout or a premade meal from the grocery store – but something homemade and really easy. Sound familiar?…
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Rooting for Radishes
The Farmer’s Almanac says it’s OK to start planting hardy vegetables in the garden. One of those is the Raphanus sativus – the good old radish. These little devils are ready to harvest about three to five weeks after planting.…
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Put a Spring {Vegetable) in Your Step
I’m ready for a menu shift. My appetite is changing. It’s the time of year when spring showers encourage the blooming daffodils and crocus. On the farm, I could smell spring coming through the thawing frosted ground. It’s the time…
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Dispatch from the Cabbage Patch
My friend Tom suggested I was missing an opportunity to extol the glories of cabbage, especially during the week of St. Patrick’s Day when boiled cabbage and corned beef reigned. As for cabbage, we’re talking about a vegetable that, to…
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What’s For Lunch?
A long-time Farmboy reader wants some ideas for lunch. She’s often at home during the day, and she wants a lunch that’s satisfying, but doesn’t take a lot of time to prepare. Something other than canned soup. She’s like a…
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Making Stock of the Christmas Feast
Holiday feasts are the gifts that keep on giving – and I don’t mean the leftovers. You can do great things with the bones from your roast, whatever than might be, and the vegetables that didn’t get used. Yes, I’m…
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C Is for Chilly – and Chowder
It’s chowder season here in New England. After years of cooking here, I’ve come to appreciate our local specialty. The Oxford Companion to Food points out that chowder was first cooked up in the early 1700s and is likely derived…
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Soup’s On!
Soup season is one of those times when food truly warms the body – and the soul. That big pot of meat and vegetables bubbling away on the stove not only warms the room, but fills the air with a…
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You Don’t Know Beans
Growing up, I never would have expected to sing the praises of beans. But, of late, I’ve come to admire the lowly pods of protein and carbohydrates first domesticated in South America 10,000 years ago. Compare them with a hamburger.…
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Ham and Dumplings
When visiting my mother for her 97th birthday, she requested that I make her some ham and dumplings. My version uses 2-3 ham hocks, which can be bought in most supermarkets. However, this is a good way to use…
