Category Archives: cooking

Shelling Peas, Independence Day, and Lobster Salad

Posted on July 4, 2012 by diary of a tomato

Few farmers bother to grow shelling peas any longer. The ones that still do, grow them for an older relative or for customers like me that don’t consider them too much work. Sugar snaps and snow peas have their own … Continue reading →

Posted in cooking, preserving | Tagged , , | 3 Comments

Pesto Variations: Broccoli with Garlic Scape Pesto + Cannellini Bean Spread with Sage Pesto

Posted on June 22, 2012 by diary of a tomato

Hello, summer. This week’s solstice was accompanied by torrid temperatures, finding us limp from the heat and as wilted as the garden. Luckily, a couple of pestos residing in the fridge gave us components for two quickly assembled and improvised … Continue reading →

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Rhubarb & Buttermilk Scones

Posted on June 15, 2012 by diary of a tomato

Sweet or savory, I’ve come to appreciate how versatile rhubarb can be, though its burgeoning presence in the garden is cause enough to expand my repertoire of rhubarb cookery. At first glance, rhubarb in scones would seem impossibly tart. However, I … Continue reading →

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La pace é mezzo pane — Peace is half bread

Posted on June 12, 2012 by diary of a tomato

Via The Improvised Life: “Food that is made with love is good. Food that is not made with love is not good.” — Maurizio Negrini, third generation baker “artisan baker” from Una Morera on Vimeo.

Posted in cooking, interlude | Tagged | 4 Comments

Spaghetti al Pesto Trapanese, or Pasta with Tomato Pesto

Posted on June 8, 2012 by diary of a tomato

Among our dwindling freezer stores are jars of roasted cherry tomatoes saved just for this moment in time. We’re still between seasons as far as growing goes, and remain dependent on stocks of food put up the previous year. While … Continue reading →

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Sharing the Pasta Knowledge

Posted on June 6, 2012 by diary of a tomato

Thanks to all who joined us for “Pasta by Hand: A Lesson in Slow Food” last Sunday, hosted by Slow Food Seacoast. We began by making the dough, mixing semolina flour and water, using the “fontana” or fountain method (above). Once … Continue reading →

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A Trio of Salads: Potato, Shrimp, and Spring Lettuces

Posted on June 1, 2012 by diary of a tomato

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 →

Posted in cooking | Tagged , , , , , | 8 Comments