Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Mains
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This week is all about eating. And for some of us, it’s also about cooking. So for the next few days I’m planning to post every day. And to cook. Let’s see how that goes. We’ve started our Winter CSA share with Clark Farm a few weeks ago, and even with cold weather, we are…
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This was a tasty and quick one-pot stew to pull together using some of our beautiful Fall Share from Clark Farm Carlisle. Cabbage, Tofu, and Delicata Squash Stew, or Báicài dòufu guō, comes from a terrific website for plant-based Asian inspiration – Woon Heng. Her recipe for Cabbage, Tofu, and Delicata Squash Stew is easily…
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Our Clark Farm Carlisle CSA Share included caraflex cabbage this past week so I had a second great opportunity to use cabbage in a way that is not usual for me. As a high-schooler, my part-time job was at a short-order stand where the owners were known for their delightful coleslaw – a secret recipe.…
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As our Clark Farm Fall CSA Share starts to wind down, we are eating more cold-tolerant veggies. This week we received some beautifully fresh pak choi in our share and so, we did what comes naturally. Stir Fry! If you’re wondering about the difference between bok chhoy and pak choi (besides the spelling), this article…
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We received some beautifully grown organic leeks in our Clark Farm CSA Share over the past couple of weeks, so when I noticed Yasmin Fahr published a pasta dish featuring leeks and mushrooms in this week’s NYTimes, I was intrigued. Sautéeing leeks and mushrooms then adding miso’s yumminess along with some sherry vinegar was absolutely…
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Believe it or not, we seem to live in a fresh seafood desert, even though we are about 30 miles from the Atlantic. While fresh seafood is pretty hard to come by, I have found that some fish, scallops and shrimp, are just fine in the frozen version. We have been treated to a bumper…
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I had not been a big fan of bitter greens until this year. But… finding new ways to use greens of all sorts has been part of our cooking expeditions since we joined Clark Farm CSA. This week, we received mustard greens as part of our share, and tried them in a fall(ish) soup recipe…
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It seemed to take a long time to get here, but it is finally tomato season here in the Northeast. After eating hothouse tomatoes – or the gassed and golf ball like ones that get shipped here in the winter months – eating a fresh, juicy tomato is one of life’s great pleasures. So we…
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This past spring, Adrien and I were privileged to travel to the land of my ancestors – Sicily. Sicily is such a marvelously complex mix of cultures, but one of the most striking things about it is the food. Sicilians take the abundance of the land and sea and create some of the most wonderful…
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It’s hot here in New England. Hot as in, 90-degree days and the old brick mill building in which I live has retained every degree. It’s an unfortunate reality that we cannot bottle this up for the winter months when it’s below zero. But I digress. This recipe from Hetty Lui McKinnon, a columnist and…
Four Nights A Week 