I know what some of you are saying. “Two soups in a row? What is this?!”
Friends, I will tell you what this is. This is called February in
the Arctic Chicago. It’s really cold. All the time. Not the kind of duh-it’s-winter cold, but the kind of cold that precludes you from leaving the house some days and makes you want to hibernate on your couch until March. Or April, more likely. It’s weather that calls for a lot of soup. Continue reading
After plopping that picture at the top of this post, I considered not even writing anything. I mean… do you have to be convinced to make this? Did you see the gooey cheese? The creamy sauce? The buttery, crispy bits on top? The perfectly tender-yet-crisp green beans? Well, yeah, that’s pretty much the whole story right there. Continue reading
I hate to complain. I really do. I know I’m probably starting to sound like a broken record, because I probably went into a thing about pumpkin-flavored stuff last year, but really. Can we stop oohing and ahhing over pumpkin spice lattes?
I get it. Some people like pumpkin. Some people are really into fall and this signals the beginning of fall for them. But, people. There are still peaches at the markets. And eggplants. And tomatoes. Beautiful, sweet, juicy tomatoes that will no longer be here a month from now. Can we just take a moment to revel in these things while they’re here? Because, I hate to break this to you, but, um… that’s not real pumpkin in your drink. It’s pumpkin-flavored syrup. Available any time of the year. In January, you’ll still be able to drink mocha-peppermint-cranberry flavored caffeine, but good luck finding tomatoes that take your breath away or a peach that will dribble its sticky juices down your chin.
Weird, right? Baked cucumbers? But truly, at this time of the year, when cucumbers are pawned off on friends, family, and passing aquaintances and rival zucchinis in their effusive over-supply… what have you got to lose? If you’re like us, you have more cucumbers than you know what to do with. Sure, they are a great snack, and make lovely salads, but frankly that tends to be the extent of their usefulness in most kitchens. Which is perfectly acceptable most of the time, except when you have 13 cucumbers crowding out the fridge space, at least all the fridge space that isn’t taken up by zucchini.
It’s sweet corn season, when you can bring home armfuls of the stuff for pocket change. Crunchy, sweet, milky sweet corn- one of my favorite things. For the next month, sweet corn will be a staple around our house, especially because it’s so versatile and also just so very, very good.
Radishes are another one of my favorite things to seek out at the farmer’s market, but they are a bit harder to come by in August. Radishes are everywhere in the spring and early summer, but by now, I mostly get funny looks when I ask the vendors if they have any stashed somewhere. But I really love them, and they’re not impossible to grow later in the season… are they? My tenacity paid off when I found one farmer with three beautiful bunches left. I snatched up all of them and left the market a happy camper.