VIVRE POUR MANGER

Step one: Buy a half of a rotisserie chicken from the local döner hut, also known as a “half chicken”. For only 40 cents extra, it comes with an actually tasty salad, so get that too.
Step two: Reach for your jar of imported St Lawrence Market Churrasco Chicken Sauce. This might be hard to source. [...]

Stuck with a bunch of mustard greens (which are far from my favorite) from my latest CSA share and looking for recipes other than greens with garlic and olive oil, I asked for ideas from Facebook friends. Colin came to the rescue, suggesting saag paneer.

My CSA farm is having their bulk tomato sale again, so my mom and I bought 10 lbs of heirloom tomatoes for salsa (as well as 20 lbs of San Marzano tomatoes to freeze).

And here are the last of the season.

Fiddleheads are local food that announce the arrival of spring. Sprouts of ostrich ferns picked in the wild, they are a culinary and mathematical delight–such taste and the Golden Mean. Fiddleheads are similar to their fern-cousin asparagus, but their the texture and delicacy are closer to spinach.

I had decided that I wasn’t going to add another ice cream post since we already have a hazelnut gelato post from our resident ice cream expert Colin. But then I made rhubarb vanilla ice cream.

Bärlauch drying to be made into pesto.

When I was little, my family used to eat green onions from the garden like carrot sticks. Here is my first one of the season.

Step 0: Buy a duck. (Saturday afternoon)
My friend Alisa sent me a link for a soup recipe, and I felt compelled to make it. The soup called for duck stock, whose procedure was briefly described in the article. I announced to Kristin that I was going to make the soup, including the stock, so she [...]