Gathering strawberries is like the pursuit of love. At first it seems that the best berries are always the ones two steps ahead of you, a row over from you, or in someone else’s basket.
I vividly recall my parents’ friends at cocktail hour sipping burnt sienna–hued drinks in glasses that now cost a small fortune in vintage shops. Back then, besuited men and women whose bright lipstick left red smears on the glasses’ rims gathered near the fireplace in our knotty pine–walled “finished” basement in the winter. In the summer, friends were known to sit in the living room of the house in Oak Bluffs sipping and talking. (Porch drinking came later!) I remember bottles with evocative names like Early Times, Four Roses, and I.W.
Jessica B. Harris
Don’t you just love it when someone tells you, “Oh, it’s so easy to grow, even a child can do it!” And then you try growing the darn thing and feel really silly when it fails. Take radishes. True, the fat seeds are easy for kids to handle and stick in the ground. And true, radishes grow really fast, so there’s the whole instant gratification thing. But listen, I’ve had good radishes and I’ve had bad radishes. So to spare you any disappointment, I’m passing along the few secrets I’ve learned about growing these seductive beauties – and about using them (deliciously) in the kitchen.
Nervous as hell I was, that Memorial Day weekend, 2011.
In 2005, Edgartown summer resident Otto Hoernig III sold a defense satellite business that he owned with his father and sister and signed a five-year non-compete clause. “I couldn’t do the same business, and that’s all I really knew,” he said recently.
A venerable Island industry makes a comeback, and Jan Buhrman of Kitchen Porch navigates the ins and outs of this once seemingly simple crystal that has become the flavor of the year.
The smell of a simmering pot draws us into the kitchen, and sitting down to a steaming bowl of homemade soup is the perfect antidote to a cold, blustery day.