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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Kathy blogs about her kitchen vegetable garden and her new community plot, via Carltongarden.blogspot

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Its not just in the UK where radishes are gaining in popularity, but here in the US too; especially the autumn ones, via The Telegraph. 

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Yesterday was 92 degrees.  This morning was low sixties, with that wonderful slate sky that descends in fall and the chill wakes me up and makes me want to cook.  There’s still corn the farmers market, fat kerneled and juicy, still very sweet, still aching to be baked.  The green beans are getting big and tough and can be roasted (hot oven, chilli flakes, cumin, smashed garlic, 20 minutes).   The chillis are vivid and the jalapeno plant that Donna planted in the spring is loaded down with fat hot ones.  I got a jar of chilli’s pickling, more or less this recipe here out of this awesome book, only I’m going to let set out at room temp to get them fermenting a little before putting them in the fridge. I’ve got a best friend Read On »

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