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the perfect pie

By on Jul 9, 2015 in baking, dessert, fruit, vegetarian | 0 comments

So you know that phrase “as American as apple pie”? A great phrase, sure. And apples were important in the history of our nation, what with Johnny Appleseed and all that whatnot. But our nation’s big day is July 4th. Notably, not apple season. But in most parts of the country, it is fruit season. Glorious fresh fruit season, where you bite into a berry that hasn’t spent weeks on a truck, the juices gush forth, and your eyes widen in a big “OH!” moment. And around July 4th, at least in my beloved Midwest, we are at the tail end of strawberry season. And if the farmers did it just right… the tail end of rhubarb season. Which means it is time for the ultimate of pies… strawberry rhubarb. Now I know, I know, I can hear you objecting already. Everyone has their own favorite pie, and in the very personal world of food choice, pie seems to get people whipped into a...

ruby Fragarian lust…

By on Jun 4, 2015 in fruit, love | 0 comments

This is a love letter to strawberries. Particularly, the ones that suddenly appeared on the farmer’s market table. Bright, juicy beacons of summer, blithely tumbled together in quaint little wood boxes, so different from their overgrown brethren, trapped in stifling plastic containers and shipped from California. Strawberries. Plump, juicy, tart and sweet strawberries. If asparagus is one of the first colorful foods we see here in the Midwest, those slender stalks of green leaping from the ground, the crimson glow of strawberries are a true herald of summer. Or, to be more fair, given the lust that ensues once these summery gems appear on market tables, they are basically their own Fragarian red light district, beckoning you to the delights of summer. (Yes, I had to look that up. They are of the Fragaria genus.) In case I hadn’t mentioned it before, strawberries are my...

gingery peachy creamy good

By on Sep 15, 2013 in dessert, experimenting, fruit, vegetarian | 2 comments

Somewhere in my travels I have heard a person’s rump be compared to a ripe peach; so pert and juicy you want to take a bite out of it. I think I would rather be literal and take a bite out of an actual peach. All winter long I stare balefully at the stacks of hard peaches as they sit in pallid orange pyramids at the grocery store. Much like a tomato, I find it hard to buy them, knowing what is coming. Summer. July. August. September in my luckiest times. Farmer’s market peaches so juicy you have to stand over a sink due to the river of juice that bursts forth as you sink your teeth into the sunny sweet flesh. I’m sure there are several lovely derrieres out there in the world. I would still prefer to take a bite out of an actual peach.   I will eat peaches straight up, I adore making a succulent pie with a splash of dark rum, and who can deny the beauty of a jewel-toned peach...

tarty tart (joy)

By on Jul 30, 2013 in baking, fruit, quickie | 2 comments

There they sit. Small, nubbly red denizens of juicy tartness. In gazing upon them, I can not help but have a moment… were this a human, the nubbly surface would be declared somehow unattractive, but here on this salacious little red-fruited Rubus idaeus, I am reduced to salivating. The high season of summer produce is upon us here in the Midwest, and my joy knows now bounds. In frittering about the internet looking at raspberry recipes, there were all manners of ingredients and solutions, various ways to bathe your berry in this liqueur, reduce it with this herb, breathe on it with air captured from the Western Slope of Mt. Everest… OK, that might be exaggerating. But everything was twiddling about with additions to the raspberry, which might be fine in winter when the berries come from little plastic clamshells, shipped in from miles away, but these are summer berries....

cherries are more patriotic

By on Jul 7, 2013 in baking, dessert, fruit | 1 comment

I needed to make a pie. The farmer’s market was in full swing.  The 4th of July was upon us. If I followed the saying “as American as apple pie,” well… I would be out of luck. You see, this is the Midwest. Apples are still tiny little hard things dangling from craggy branches. Cherries. Cherries are in season. And yes, I could go to the grocery store and find some sad apples that were trucked in from thousands of miles away, but I would rather support my local farmer, and notably cherries are red, and the word “red” is even in our national anthem. Need I say more? Why yes, yes I do. There once was a time in our history where the government actually encouraged people to grow their own food for the greater good of the whole country. Victory Gardens from WWI and WWII. Yes, of course, agribusiness was made very nervous by these, and reportedly they did...

blackberries and basil

By on Jul 29, 2012 in baking, dessert, dinner, experimenting, fruit | 0 comments

I am deeply suspicious of anyone who claims to know exactly what they want. Is it what they want right then? What they think they are supposed to want? What they wanted ten years ago but never got and are still telling themselves they want it? Does it take into account the myriad situations life throws at you that might make you reconsider everything you know? And if you achieve exactly what you want… what next? And what do you do if you can’t get what you want? Do you listen to the Rolling Stones, who sing that you can’t always get what you want, but if you try sometimes, you get what you need? In the fluidity of our everyday existence, there is always uncertainty. And uncertainty is an excellent pairing for food. Yesterday morning I found myself finally with the time and means to go to the farmer’s market proper (a big one with multiple vendors, not the single...