I’m VERY excited to be handing over the Haricot Blog reins to my good friend Margie for her take on midwestern farmer’s market bounties this summer. Want more of Margie’s recipes? You should. You can find her blogging over at The ProcrastiKitchen.
I’ve got too many damned farm- and garden-grown vegetables in my house. But I’m not sweating it. I’m actually loving it. That’s because I’ve got my freezer game on lock.
Not freezing local, organic summer veggies while they’re cheap and plentiful? Come on. Stay woke.
The month o’ vegetable bounties is upon me! I’m drowning in gifts and CSA shares of squash, peppers, potatoes, tomatoes. TBH, I’m pretty happy about it.
When it comes to cooking the veg bounty, some folks have time and $$$ to attend to protracted recipes filled with a million ingredients.
For the rest of us, there’s Lao Gan Ma.
Okay. By “weeks” I mean up to 10-12 days or so. But hey, it beats my old record of 2-3 days!
The pros tell me to keep basil on the counter, stems trimmed and in fresh water, with a bag over top to keep leaves from drying out. I’ve been doing this all summer and it works, man. It works! No more slime basil sitting in the fridge! Yaaaay.
A blog post with all kinds of caveats.
Caveat 1: Okay, well, this is more of a moving target than an expert opinion. I’ve done so much reading, researching, and talking with farmers but I’m still learning. Add to that the market evolves quickly. For example, “grass fed” meant something I could hang my hat on two years ago but today the phrase is being used in different ways, ways I’m not necessarily always comfortable with.
But, for today, based on what I’ve learned, here’s how and where I buy my beef: Continue reading
Eating well-raised and ethically slaughtered meat means eating meat less frequently. Period. This is a fact I’ve long (and happily) come to terms with. Unless you are a millionaire, it’s safe to assume you cannot afford to eat ethical, sustainable meat and seafood breakfast, lunch, and dinner every day. Continue reading
Truths: I am half Irish and I married a ginger. These are two reasons why I’m endlessly invested–intellectually and, frankly, economically–in SPF skincare. And you know, it gets applied to the biggest organ in the human body, so I’m always interested in what it contains. And then it’s a manufactured product, which gets washed down the drain and the packaging gets sent to a recycling center or landfill. It feels important to keep footprint in mind, too. SO MANY THINGS. I know! But I did the research and discovered an easy way to find sunscreen that doesn’t suck. Continue reading
It’s the end of strawberry season and the verge of blueberry and raspberry season right now in New England. It bears mentioning that the berries are looking GOOD out here this year. And I’m picking them, bringing them home, and putting them to work.
Here we go: My big mama-jama post on buying seafood. *rolls up shirt sleeves* Let’s get into it, man.