Gould farm in Monterey, Massachusetts, is a farm like many others in some respects —there are acres of organic gardens along both sides of the narrow road and cows that greet you with their kind stares. Up the hill there are pigs and chickens, and there is a dairy where Cheddar is cultured and aged before traveling to stores all over this part of the state. Poke your head into any door or walk through the garden beds and you will find staff and volunteers hard at work.
Here’s a one-pot supper for friends, or for a work night when you want something quick.
Greece truly makes the most of vegetables. This is a complete, delicious one-pot meal; you won't miss meat. Curly endive cooks to softness and the bitterness is pacified. Arugula can also be used.
I’d tell you to stick a Post-It right here because, once you try these, you’ll be making them often -- but they’re simple enough that after one time through, you’ll probably remember how to make them forever. These green beans are cooked to falling-apart-ness in what’s essentially a garlic-tomato confit. Every bite is imbued with flavor -- garlicky, a little hot, meltingly tender; the kind of good that, with your first bite, you close your eyes and grow silent.
This salad is delicious for breakfast, lunch, or dinner. It's easy to make (particularly if you have cooked farro on hand), healthy, and satisfying. To add more spice, fold preserved Calabrian chiles or pickled chiles into the farro in place of the Aleppo pepper. If you're an anchovy fan, add some chopped anchovy to the saute pan along with the garlic. In place of the broccoli raab, try toasted broccoli or cauliflower. Or prepare the salad without the eggs and add a handful of tiny cubes of aged or fresh pecorino.
We devised this simple recipe in order to encourage our daughters to get used to eating green-colored food. Both of them still love this dish, even though they both eventually graduated to other green vegetables.
This healthy salad belongs in every summer refrigerator. It’s just right for a light lunch or as a side with summer’s grilled fare. In hot weather, don’t hesitate to open cans of organic beans rather than heating up your kitchen.
You won't need sterilized jars or much time for these pickles.
These tomatoes are just as katapliktiko (unspeakably fabulous) warm or at room temperature, so you could bake them earlier in the day.
Silken tofu, unlike regular tofu, does not entail pressing the whey out during the tofu making process. Rather, the soy milk is solidified in its final container. The curds and whey never separate, resulting in the velvety soft texture of silken tofu, called kinugoshi-dofu (silk-strained tofu) in Japanese.