08.01.15

You may need to make this in 1 or 2 batches depending on the size of your skillet. Serve with a nice summer side, such as corn on the cob or a tomato salad.

Catherine Walthers

08.01.15

A charcoal fire results in the best-tasting fish here.

Catherine Walthers

08.01.15

These pickles will last three or four weeks in the fridge.

Susie Middleton

08.01.15

Green salads are one of my favorite places to highlight my “instant” pickles, especially radishes since they look so pretty with the green.

Susie Middleton

08.01.15

Nothing beats a Mexican-inspired supper for highlighting homemade pickles.

Susie Middleton

08.01.15

A few minutes and three ingredients – lemon (or lime) juice, sugar, and salt – are all you need to tame and tenderize piquant veggies like radishes and onions, turning them into much more pleasant salad ingredients or condiments for sandwiches or meat. Try cukes and carrots this way, too.

Susie Middleton

07.01.15

Go figure. During the summer, we are so busy on the farm that I barely get a chance to go anywhere. And then, when I do, where do I go but to another farm, just up the street from me!

Susie Middleton

05.01.15

Farm-to-table. Locavore. Seasonal. Organic. Heirloom. These are terms that have been driving cutting-edge food and enriching the culinary vocabulary in the past few decades. Before then? Not so much.

Florence Fabricant

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