How to select your summer bounty at its peak and recipes for them too, via Martha Stewart.

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Garlic has changed for me. Now that really good, hard-stemmed varieties are available, I love to use it just briefly cooked. I find that in the traditional uses—in mirepoix for stews and sauces—it is completely lost. That’s right, I almost never use it in tomato-based sauces—the onion does all the heavy lifting. If I want garlic in a sauce or a braise I add it late in the game. My favorite way to cook garlic is briefly and in abundance, so you can taste it. Cooked this way it’s the powerhouse we’ve always thought of it as. I love it just briefly cooked in oil and used with pasta or smeared on toast. Donna and I used it in great abundance with tomatoes and basil—the season is near! Here’s the video that uses the fantastic technique of Read On »

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It not just for fruit, but veggies too. Juicer sales have been steadily increasing and so have produce bills, via La Times.

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Weekend before last, I bought, among other things, a butternut squash at the farmers’ market. I had not intended to buy it, but it beckoned. It is fall. It is time to cook fall things. Such as duck confit, and sausage, and bacon, and cassoulet. And rich, soul-soothing soups. Squash soup is easy, nutritious, and delicious. I served it to a bunch of eighth-grade boys. One of them said, “This is phenomenal soup.” I was surprised they were eating it, let alone using the word “phenomenal” with regard to food. This recipe will work with any similar squash (pumpkin would be great). Use onion if you don’t have leeks. The method is standard: sweat the onion in some fat, salt it, add the squash, cook it a little, add enough half-and-half to cover, simmer till the Read On »

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I’d like to declare July as “Butter Is a Vegetable” month. We live in an era where our food is being legislated against, so before anyone takes away my freedom to eat as much goddam butter as I want, I’d like to make sure it’s defined clearly, and in a way that makes it difficult for the Supreme Court to shut down or California to outlaw (“Will you look at the awful way they’re treating that cream! They’re churning it to death! No more butter! No more butter!”). Thus my campaign to define butter as the vegetable it is. Dan Barber recently wrote in an excellent Wall Street Journal opinion piece that even vegetables take their toll on the earth, drawing up valuable nutrients that they store and give to us, the eaters  (“there is no Read On »

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