http://www.gastronomeg.com Live to Eat * * * Wine is Food Too Sat, 30 Aug 2008 08:02:22 +0000 http://backend.userland.com/rss092 en You know how summer goes – at first it seems endless, and then several weeks disappear completely. We needed to spend not-enough time with dear friends who are suddenly leaving town; another had a significant birthday; there was a blissfully cool camping trip to the Catskills (also too short, which ... http://www.gastronomeg.com/2008/08/ratatouille-it-is/   It was with dismay that I read the following on the blog of a fellow Roxbury CSA member, a week or so ago: “I can tell you one thing for sure: not many people are taking the braising greens. I must have packed up half a dozen bags brimming with ... http://www.gastronomeg.com/2008/07/its-not-so-easy-being-greens/ I had sort of forgotten about cucumbers until the first cucumbers of the summer arrived in our weekly produce pickup two weeks ago, when we got 2. The following week, as is wont to happen with cucumbers, the production exploded and my husband came home from the pickup with 4 ... http://www.gastronomeg.com/2008/07/building-a-better-cucumber/ The trip to Swoope was, of course, more than I have time to tell at the moment. Part tent revival, part agricultural seminar, part folk festival, part community barbeque -- that begins to sum it up.  Suffice to say that Joel Salatin did not disappoint.  His patience and stamina were ... http://www.gastronomeg.com/2008/07/place-holder-with-chicken/ How glad are we that the oppressive humidity of the last two days has cleared out into perfect summer weather? Very! Most especially because first thing tomorrow we are piling a big cooler and all our camping gear into the VW and heading south to Swoope, VA.  There's a field ... http://www.gastronomeg.com/2008/07/field-trip-polyface-farm/ Just to get this out of the way, I will confess that I started making frittatas because I can't make a decent omelet.  There was a time when I told myself that I should, must, would learn this impressive culinary skill.  But then I had the good fortune to marry ... http://www.gastronomeg.com/2008/07/in-praise-of-zucchini-frittata/ (Scallion photo comes from Play with your Food)  It all started innocently enough.  The week’s CSA pickup had included a small head of intriguingly pointy, wrinkly-leaved Arrowhead Cabbage. I also had some fresh ground lamb and some Chinese-style folded buns that have been in the freezer FOREVER (ever since a party ... http://www.gastronomeg.com/2008/07/the-case-of-the-troubling-scallions/