OK, so technically spring doesn’t start until Sunday, but for the sake of that “spring forward” business we dealt with last week, let’s just assume that we’re already in the next season. Along with longer days and warmer weather (hopefully coming soon), spring brings with it a bounty of fresh fruits and vegetables, from strawberries to bright peas and onions. As you peruse your local farmers market or browse the aisles of your grocery store, look for stalks of rhubarb; it’s a seasonal spring pick that, while a bit bitter on its own, can be easily sweetened up in some classic desserts and pairs well with naturally sweet fruits, like those fresh strawberries. Read on below to check out some of the best ways to put rhubarb to work.
All Posts In In Season
Like many people, I belong to a CSA (Community Supported Agriculture) program. What this means is that I get a “share” of items from a particular local farm, or group of farmers, every week, an assortment of seasonal produce (and occasionally other things, like honey or eggs). Every week is a bit of a surprise, though if you are familiar with what is in season in your area you’ll have some idea of what might be in the box.
There are lots of benefits to joining a CSA. You get to cook in tune with the seasons, you get products that are super-fresh and local, you get to support your area farms and you get inspired to try things you might not pick up in a supermarket. But with this last benefit can come a challenge: “What the $#@! do I do with this (fill in the blank)?” Even if you’re a seasoned cook, you may not have cooked with every ingredient that comes your way; or perhaps you have, but you need some new inspiration for that rutabaga/kohlrabi/chard/what have you. That’s what this column is for: to provide you with inspiration and recipes to make the most of your little farmers market in a box. Read more
Perpetually clad in his trademark overalls, white shirt and a red bowtie, Farmer Lee Jones is the iconic figure of his family’s 300-acre sustainable farm in Huron, Ohio. He, his father, Bob Jones Sr., and his brother, Bob Jones Jr., lead the team at The Chef’s Garden in pioneering the sustainable agricultural movement. The farm grows the best-tasting and most-nutritious specialty vegetables, herbs and micro greens in the world. The family lives by a commitment to produce food that looks good, tastes good and is good for you. Hear from Farmer Lee below about what farm-fresh ingredients he craves during the holiday season.
By Farmer Lee Jones
Fall Radish (pictured above): This is mild, slightly peppery with some sweet notes.
For the December issues of Food Network Magazine and HGTV Magazine, the sister publications went head-to-head in a gingerbread house contest. The challenge: Each staff would decorate a simple gingerbread house made with a kit from the craft store, using all edible ingredients. Who won? That’s for you to decide.
Vote in the poll below, just for fun, to let the editors know which one is your favorite. Then head to Hearst’s sweepstakes page for a chance to win a $500 gift card to Michaels and a Wilton cake-decorating kit.
Perhaps during a fall trip to the market you’ve been charmed by the heaping piles of colorful winter squash, stout and curvy, and wanted to bring them home. Perhaps you have. And perhaps once you’ve unpacked the squash and put them on the counter, you’ve thought, “Now what?”
Sweet potatoes are brighter, sweeter (obviously) and more fun than your everyday spud. Plus, they’re the only vegetables that make eating marshmallows during dinnertime perfectly acceptable. (If you’ve tried Sunny Anderson’s kid-favorite and adult-approved recipe [pictured above], you get it.) Below are some of our favorite ways to cook the orange-fleshed beauties at this time of year.
Spaghetti squash is the original source of veggie noodles. Unlike other vegetables, it doesn’t require you to use a spiralizer to create perfect, twirlable strands — after a quick roasting time, a fork is all that’s needed. Follow Food Network Magazine’s foolproof roasting guide here. Then, create a comforting low-carb dinner featuring the yellow gourd. Find delicious inspiration from the October issue below.
Spaghetti Squash Alfredo with Pancetta and Peas (pictured above)
You won’t miss the pasta when your squash strands are dressed up with Alfredo sauce. Shallots, white wine and fresh thyme balance the creaminess of the classically decadent dish.
Whether you’ve spent all weekend at the orchard or you simply picked up a few bags of the skinned beauties from the grocery store, your crisper drawer is likely chock-full of apples. Once you’ve had your fill of pies, tarts and breads — and worked apples into your favorite savory recipes — it’s time to look to applesauce.
If you’ve stayed away from the from-scratch stuff over worry of a tricky assembly, fear not. It’s as simple as piling the ingredients in a pot and letting the heat work its magic. In her fuss-free recipe for Homemade Applesauce, Ina Garten opts for a mix of tart and sweet apples, plus warm spices like cinnamon and allspice to add the comforting flavors of the season. She bakes the mixture at a moderate temperature — 350 degrees F — so the apples will slowly break down and turn soft. Once they’re ready, all you have to do to turn out a smooth finished product is toss the red peel and quickly whisk the applesauce before serving.
Click the play button on the video above to watch how Ina makes this easy, healthy fall staple.
If you’ve ever gone apple picking, you know that a hot cup of cider is the ultimate treat on a crisp fall day. But the unfiltered juice is too good to be limited to your orchard experiences. It’s equally delicious cold and makes an amazing home cocktail mixer. To get the party started, Food Network Magazine came up with eight fun recipes so you can begin toasting to fall. Get happy hour (and dessert) inspiration from the October issue below and start mixing.
August may be over, but summertime’s bountiful produce is still here — for now. Find the perfect recipes for celebrating the last days of summer in the September edition of Food Network Magazine. Before fall officially arrives and the bounty of stone fruit at the farmers market is replaced with buckets of apples, bake a pastry filled with nectarines or plums. What should also be on your to-do list: eating tomatoes of every shape and size and cooking with (a lot) of basil.
Complete with 50 easy bar cookie recipes and a special kids’ edition, this issue is also a great resource for back-to-school season. And Food Network Magazine staffers can vouch that even the kid-friendly recipes (think grilled cheese and chicken fingers) are just as tempting for adults. Read on for their favorite new recipes from the magazine and start cooking!
“I know the chicken tenders — Hawaiian, ramen, waffle (pictured above) and pizza — in our kids’ insert are geared toward a slightly younger audience, but I want to try them all. Warning to all parents: You may love them as much as your kiddos.