After a recent pond hockey game a friend's farm was finished, we gathered in the farmhouse and talk turned to cabbage. Demand was increasing as winter progressed, said Steve, who had never grown so much cabbage. "Before Christmas we were selling 10 cases a week. Since the holidays we are up to 16."
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Last year at about this time, I sat down with a stack of seed catalogs, a warm beverage, and a pantry full of ambition. I repeat this ritual every year, fully aware that it's only a game. Regardless of how many seeds I order, only a token amount of my food will come from my garden.
A restaurant in Bangkok has served the same soup for more than four decades. Not just the same recipe, the same soup.
The farmers markets of summer get all the glory, but pound for pound, the winter markets have more guts. These off-season centers of homegrown commerce, which run from about Halloween through Easter, are like the distilled essence of their summer counterparts, smaller but more potent. Cuter — with more hot cocoa on tap.
Historians believe the first New Year's resolutions were to pay debts and return borrowed objects. These days, the most popular ones have been to eat better, exercise more, and ultimately, lose weight. Alas, New Year’s Day is a poor time to make these promises.
If you consider yourself a garlic enthusiast, you probably insist on using it fresh, rather than chopped in a jar. That's kind of a low bar, honestly. Especially when there's one kind of garlic that's superior to all others, and your time is running out to get it.
When a tofu-based vegetarian dish can make a bloodthirsty carnivore whimper with anticipation, it has my attention.
The idea the sugar is toxic in the amounts that most Americans regularly consume has many people curbing their intake of sweet things. But even as we shun junk food and other processed sources of sweetness, sugary snacks that are whole foods, if you’ll pardon the expression — like fruit and baby carrots — get a pass.