Category Archives: cooking

Maccheroni with White Beans, Dandelion Greens and Anchovy

Posted on April 21, 2012 by diary of a tomato

“The question is not what you look at, but what you see.” — Thoreau We’re at the far edge of what farmers call the “the hungry gap,” the time in April when winter stores are waning and before we can … Continue reading →

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Flaky Cara Cara Orange Tart

Posted on April 18, 2012 by diary of a tomato

I have a small Meyer lemon tree that is trundled outdoors when the weather warms up. Other than that, there’s not much citrus to be found growing around these parts. To help us stave off what I call locavore scurvy, … Continue reading →

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Black Pepper Tofu

Posted on April 13, 2012 by diary of a tomato

With its bold spicing, sparked with fresh green onions and creamy tofu, Ottolenghi’s Black Pepper Tofu, from his cookbook, Plenty, quickly made its way into our household rotation, and is an especially warming dish to have on these cool spring evenings. At … Continue reading →

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Tagliatelle with Spring-Dug Parsnips and Bacon

Posted on April 6, 2012 by diary of a tomato

While other parts of the country are enjoying such seasonal delights as asparagus, this unlikely pairing of sweet, caramelized parsnips with rich egg tagliatelle is a celebration of what early spring here in Northern New England has on offer. The name … Continue reading →

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Biscotti al Mais, or Cornmeal Cookies

Posted on April 4, 2012 by diary of a tomato

Cookie cutters are one of those single purpose kitchen tools that are cluttery and take up a lot of room, but more than make up for it when the occasion calls for them. Spring has brought with it the usual … Continue reading →

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Tassajara Egg Bagels

Posted on March 30, 2012 by diary of a tomato

“We’ve lost a lot of culture with marketing and manufacturing where we don’t do things anymore because supposedly machines can do them better, and supposedly it’s all labor saving. And we give away our capacity to do things with our … Continue reading →

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Kakai Pumpkin Seeds

Posted on March 23, 2012 by diary of a tomato

Last fall was the first time we’d heard about Kakai pumpkins, a unique variety desirable for its hulless seeds. It’s of Austrian origin, grown solely for its seeds, and is especially known for the valuable green pumpkin seed oil it produces. We picked … Continue reading →

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