- Thinking globally, eating locally in Southern Coastal Maine, Seacoast New Hampshire, and beyond
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Recent Posts
- My song of snow in sight
- Sushi and a Skate
- (Re)Learning to Ski in Craftsbury, Vermont
- Year of the Rooster
- Putting Up: Pickled Cranberries
- Tomato & Eggplant Tart
- Interlude: Mooncake — The Lost Art
- Putting Up: Crushed Tomatoes and an Anniversary
- Salad Days — Lobster with Corn and Basil
- Unfurling
- First signs of spring
- Pan-Fried Noodles with Curried Chicken & Tofu
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Author Archives: diary of a tomato
A Trio of Salads: Potato, Shrimp, and Spring Lettuces
While the other side of the world is tucking into autumnal salads, we’re just beginning our season of summer ones. Memorial Day weekend brought along with it some sultry weather, calling for something cool and thrown together with a minimum … Continue reading
5.29.12 New beginnings: Hazelbert and ginger
Gardening is sometimes a leap of faith. I’d ordered a pair of hazelberts, and received what appeared to be two sticks with some roots attached. Described as “bare root,” I stuck them in a couple of pots (above), crossed my … Continue reading
5.28.12 Glorious greens
We’re enjoying eating from the garden again. Mesclun mixes and arugula are thriving in the cool, damp weather. Siberian and Red Russian Kales are also establishing well, and should provide us with cooking greens all season. It’s time to … Continue reading
No-Knead Pizza with Kale
While most view the approach of Memorial Day weekend as a time to prime the grill, we see it as a signal to uncover our outdoor clay oven (here and here). It’s just a bitty thing, not unlike a wood-fired … Continue reading
Pasta by Hand: A Lesson in Slow Food
If you’re in the area, I’ll be teaching a pasta-making class for Slow Food Seacoast on Sunday, June 3rd, at Strawbery Banke Museum’s Stoodley Tavern in Portsmouth, NH. To join us for this hands-on workshop, Pasta by Hand: A Lesson in Slow … Continue reading
5.19.12 Backyard mushrooms
This month’s rains delivered an unexpected crop of shiitake on logs we’d given up as spent. More on growing these mushrooms can be found in the archives, here and here.
