If necessity is the mother of invention, then overabundance is the brainchild of resourcefulness. This week our CSA share was filled with zucchini squash. In an effort to not waste a single thing, I turned to using zucchini in baked goods. After all, isn’t that what everyone does with an over-abundance of zucchini? Joanne Chang’s…
Month: July 2020
20 July 2019: Gazpacho by Way of Provence
Melissa Clark, who has been contributing to the New York Times Food Columns since 2007, has a wonderful new cookbook out this summer – Dinner in French. Inspired by time spent by her family in France, the recipes included in this book were just what we needed this summer as we limited our outside worldly…
12 July 2020: Cheddar and Chive Scones
When we owned our Westford house, we always had a vegetable and herb garden. Among the things we grew were chives – and those of course grew prolifically. I love chives and added them to cottage cheese and egg dishes and as a garnish for soups. When we picked up our CSA share this weekend,…
05 July 2020: Strawberry Cake
It’s strawberry season in New England! Along with shortcake and whipped cream, the possibilities are endless. Back when I used to go to strawberry fields and pick outrageously large quantities of strawberries, I would make jar upon jar of strawberry jam. The ruby-red jam bubbling in a pot would emit the most wonderful smell: warm,…
Four Nights A Week 