Sprout & Pea

In addi­tion to some beau­ti­ful zuc­chini, I came back from vis­it­ing my par­ents with some per­fect green toma­toes and an herb that I couldn’t wait to use– pineap­ple sage. When I arrived home from work last Thurs­day, I wasn’t really in the mood to cook which is rare for me. I wanted some­thing quick and I wanted the prepa­ra­tion to be easy, but the gor­geous veg­gies and herbs that I had picked from the gar­den were star­ing me in the face say­ing please use me. So, I suc­cumbed to the greens while still keep­ing my meal very sim­ple. Read more:

Last week­end, I returned to the gar­den that I helped plant ear­lier this sum­mer, and I was so thrilled to see all of the fresh herbs and veg­gies flour­ish­ing in their lit­tle beds. The kale was ram­pant, the basil was fra­grant and I returned home to the city with tons of it! I also brought home some pretty beau­ti­ful zuc­chi­nis (amongst other greens) with which I cre­ated one of my favorite new dishes– spaghetti zucchini.

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This sum­mer has me crav­ing Mex­i­can food like no other, so nat­u­rally I’ve been spend­ing many of these warm days enjoy­ing chips, salsa and cerveza with friends. With a Mex­i­can sup­per club com­ing up, I thought it might be fun to spice up the aver­age salsa — and I don’t mean in the mouth-​​on-​​fire sense. Last week­end, some friends of mine took a lit­tle peach pick­ing trip out in New Jer­sey and the buck­ets of the sweet, juicy fruit that they brought back with them kicked a lit­tle inspi­ra­tion into my salsa exper­i­ment. Read more:

Image pho­tographed by Andy Sewell

What hap­pens when you put Eric Demby– co-​​founder of Brook­lyn Flea and Smor­gas­burg, Ian Cheney– co-​​creator of the doc­u­men­tary film King Corn, and Michael Grady Robert­son– owner of Grady’s Farm all in one place? An incred­i­ble dis­cus­sion on urban farm­ing and sus­tain­able agri­cul­ture! Check out this fun, inspir­ing and edu­ca­tional event… Read more:

The other night, I noticed some bananas in the bas­ket on my kitchen counter that were ready for the trash can. Being that I don’t like to waste any­thing, I brain­stormed a bit on what I could make with this now black­ened on the out­side, over­ripe on the inside fruit. Read more:

After a great Fourth of July week­end, I returned home to a whole water­melon sit­ting on my kitchen counter. It had been there, left­over from a sup­per club din­ner, star­ing me in the face for a few weeks and I have been stumped as to what to do with it. Still full from a week­end of deli­cious BBQ’s, I was crav­ing some­thing very light and refresh­ing. That’s when I thought of gaz­pa­cho. Read more: