FM-suitcase-w-MR-@1020

Treat your farmers’ market like your grocery store. That’s my motto (when I’m not on the road). My problem, though, is I can no more carry all the goods in two arms than I can the goods from my actual grocery store. We used to have a red wagon and toted a two-year-old daughter along with dozens of ears of corn and other veg. But the wagon is long gone, and we don’t own a shopping cart or any kind of cart. Given how I’m always traveling, it was not a far stretch to put my bag to better use. That’s what I did ten days ago when I needed a lot of food for the week. Packed everything in a suitcase. Made everything so much easier. Takes up less room than a cart or a Read On »

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Fritatta-X3@1020

  Egg promotion is winding down, but what a lot of attention it got! (NPR’s Steve Inskeep talked to me about it on Morning Edition. It inspired an egg-centric stroll through Manhattan with NYTimes reporter Alex Witchel. It was covered favorably in Sunday’s NYTBR by William Grimes. Debbi Snook covered it for my hometown paper. And the Wall Street Journal ran an excerpt on page one of its weekend section.) But now that the fun is subsiding, I reflect on where it began: for me with this humble frittata. In fourth grade someone told me or I saw on TV how to make one. And so, home alone with only four channels to entertain me, the video game Pong a blip on the horizon, and hungry, really hungry, I made the above. It was not just the creation itself that Read On »

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FM-comp-2014

  I’m finally home for a spell, long enough to plan out meals from my farmers’ market or, more precisely, growers’ market, and I was eager to see what was available this early in the season and after an uncommonly long, cold winter. Thanks to greenhouses there were plenty of greens, all kinds of them—kale, tatsoi, pea shoots, spinach, beet greens, basil. We have good local cheese makers so I picked up some sheep’s milk cheese and chèvre. Two dozen eggs, of course. Jason from Tea Hill Farms said, “Been so cold the chickens just don’t want to grow.” His chickens were just over two pounds and I bought a couple of them. They are so pristine, with firm, taut skin, they seem a different species from the ones in the grocery store. I bought oats and grits Read On »

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Gratin. Photo by Donna Turner Ruhlman.

Here is the classic potato gratin that I made at a makeshift studio during the first series of the Le Creuset demo videos. My daughter had come along to see lovely Charleston, look at the College of Charleston, and generally take in the scene, and the only comment when we returned to Cleveland was, “Why don’t you ever make that cheesy potato thing for us?” Nothing of course would have given me more pleasure, had I only thought to do it. Indeed, this is a dish so easy and delicious and do-ahead-able, it’s a shame I don’t make it monthly during these cold winter months. Simple indeed. Layer sliced potatoes in a dish, give them a good shot of salt and pepper and several scratchings of nutmeg, cover with half-and-half, and bake covered till tender. Read On »

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Another tempting pastry for the books, the chocolate, berry, and cream cheese danish, via White One Rice Couple.    

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