Strawberry Fever

In Animal, Vegetable, Miracle, Barbara Kingsolver talks about how, if you plan on enjoying your fruits and vegetables seasonally, you really have to go all in during say, asparagus season,  practically gorging yourself in order to hold you over make you so tired of a particular produce item that you will be okay without it for the next 10 or 11 months or whatever, until the season comes around again.  I understand her reasoning, and it might work for me with parsnips or eggplant, but for the most part, I rarely get sick of any particular form of farm stand goodness.  Last summer I personally ate at least a hundred peaches. (I’m not exaggerating.)  My son, born in September, came out with a good bit of fuzz on him, and I’m pretty sure I know why.

Now we are back around to spring, and I have already been enjoying plenty of arugula straight from the bag, much to Dear Husband’s bewilderment.  Strawberries have yet to make it this far north yet, though, so yesterday my boy and I, along with some fellow fruit lovers, hit the road and headed south, specifically to Shlagel Farms in Waldorf, MD.

 

Read More

Asparagus, Strawberries and Fava Beans! Oh My!

With farmers’ markets all over the country re-opening for spring’s bounty, Endless Simmer put together a guide on what you should be cooking for the next few months. Don’t get tomato envy yet – we have plenty of ideas for the year’s first round of vegetables.

Below are some highlights from our archives, which we’ll sure to be updating as we try out new far mar finds, including <wait for it> peppercress. (I hope I’m not the only one addicted to How I Met Your Mother.)

Endless Simmer’s Spring Recipe Guide

Asparagus and Cannellini Bean Salad
Pasta salad is so 1973. Beans are where it’s at for a party dish.

Edamame Radish Spring Salad
Bright pink radishes, bright green edamame, bright bright flavor.

Pickled Ramp Vinegar
Ramps do live up to the hype.

Roasted Poblano and Garlic Scape Dip
Zesty. Smoky. Creamy. Just Right.

Sesame Enhanced Fava Bean Puree
Take the trouble to peel, boil and peel again those darn little fava beans.

(And if you wanna take a look at all of Endless Simmer’s cooking experiments – try our Recipe Index.)

 

Peeps Gone Wild

OK, we’re addicted. We’ve realized that those puffy Easter candies everyone throws out around May 1st are good for more than just target practice. Turns out you can put them in everything from brownies to pizza. In hopes of never letting another peep go stale, here are our favorite peeps recipes from ES and around the web.

Salted Caramel and Dark Chocolate Covered Peeps

Raspberry Eggplant blog gives the purple guys a gourmet makeover.

Recipe: salted caramel and dark chocolate covered peeps

Peeps Monkey Bread

Pull-apart buttermilk biscuits stuffed with peeps, via the Knead for Speed

Recipe: Peeps monkey Bread

Peeps’mores

Chocolate bunnies and flourescent bunnies combine to make one perfect Easter snack, courtesy of Foy Update.

Recipe: peeps s’mores

Read More

Peeps Ceviche

At first it seemed like a challenge straight out of Chopped. With Easter fast approaching, the ES crew put our minds to the task of concocting recipes from that prototypical Easter candy: Peeps. Running through the possibilities of pureeing, broiling or melting the marshmallow-y treats, I decided to stick to a raw application so that my kitchen wouldn’t become an even bigger mess than it usually is.

So sticking with the raw idea, I settled on peeps ceviche. Typical ceviche in it’s simplest form is a dish of of raw fish marinated in citrus and spiced with chili peppers. With that as a starting point it was fairly easy to come up with a plan for a sweet Peeps “ceviche” dish.

Read More

New Food Words in the Dictionary

(Photo: Leo Reynolds)

OMG, did you hear? The Oxford English Dictionary has revised its latest edition to include new “words” such as FYI, BFF and LOL. Yes, let’s all take a moment and ROFL at that for a moment. What you might not know is the esteemed book also included some new food words. Some of them are under-the-radar food phrases, while many are probably already in your daily vernacular, which makes me wonder why they weren’t already in the dictionary, I mean WTF.

Keep reading to see some of our favorite food terms that are now officially legit, in alphabetical order.

Read More

Feed Us Back: Comments of the Week

strawberries

The third week of June somehow turned into recipe crowdsourcing week on ES and of course ya’ll were full of all sorts of suggestions — thanks!

Liza came through with some alcoholic popsicle ideas:

I was going to suggest a margarita pop or a mojito pop. OH you could try a sweat tea vodka pop?? Get some firefly and add some other stuff?? Beer Popsicles???

Yes, yes and yes. We had some disagreements in the comments about whether this is even possible, but we’re sure gonna try!

– On to the question of scapes, butter seems to be the popular choice. kate:

Read More

What Are We Strawberrying?

strawberries

Is anyone else obscenely excited about strawberry season?! I’m in southern California for the week and eager to verify the veggie gf’s repeated claims that fresh West Coast strawberries put their East Coast brethren to shame. True? I’ll report back with my findings.

In the meantime, it leads me to wonder…whichever coast you’re on, what do you cook with in-season strawberries?I mostly just eat ’em, and haven’t really gotten too experimental, but I’ve been noticing the Internets getting crazy creative with s-berries lately, from strawberry-wonton ceviche to a pretty amazing-looking strawberries and cream pie recipe (above). Time for 100 Ways to Cook a Strawberry, perhaps?

So – what else are we strawberrying?

« Previous
Next »