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Shades of Creamy

June 29, 2016
By Ari
Shades of Creamy

  In summer, one could do worse than to eat like a vegetable farmer. While veggies are often labor intensive, famers have ways of preparing them quickly, because they have less time on their hands than you do. After years of exposure to their produce, growers have found the most efficient ways of preparing...

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Garlic New Years

June 29, 2016
By Ari
Garlic New Years

In garlic patches across the northern Hemisphere, the scapes are up. This means garlic growers can enjoy the first tangible reward of their labors. Non-growers can enjoy scapes too, if they frequent farmer’s markets or other places where fine produce is sold. Scapes are the first garlic of the year, and while it doesn’t...

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How to feed apples to kids

June 29, 2016
By Ari

Apples have a kid problem. Considered one of the healthiest of fruits, they are cumbersome for children to eat. They are big and heavy. They scrape and bruise their little kid gums, and get their faces and hands all messy. Attempts to feed apples to kids results in major amounts of wasted apples.  ...

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Rebranding Kohlrabi

June 29, 2016
By Ari
Rebranding Kohlrabi

  If you even know what kohlrabi is, chances are you’re German. You could be a spelling bee champ, but that would only mean you know how to spell it, not what it is. Maybe you’re a local foods enthusiast, and when you first encountered kohlrabi at the farmers’ market, you thought it was...

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Greens Genes

June 29, 2016
By Ari

Different diets work for different people. That is one of the primary takeaways from a fascinating new study at Cornell University, which showed how human genetics customize to specific diets over generations, optimizing the body for the metabolism of certain foods. Unfortunately, that message didn’t reach as many people as it could have, thanks...

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The Morel is the Story

June 29, 2016
By Ari
The Morel is the Story

  Morel mushrooms are the stuff of legend and fantasy. Scattered upon the ground, they look like a little tribe of forest gnomes with magical powers, like beings from a game of Dungeons and Dragons. They taste like an earthy distillation of fungal flavors and aroma, and command respect from cooks and eaters alike,...

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Purple Rainbow

June 29, 2016
By Ari
Purple Rainbow

I hope that Prince had a chance to notice the rise of purple foods in the final years of his life. Given his dedication to the color, as well as his vegetarian lifestyle, I assume the artist had his fill of old school purple foods like blueberries and purple potatoes. His personal chef, Ray...

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The ups and downs of loving thy herring

June 29, 2016
By Ari
The ups and downs of loving thy herring

When I was a small fry, vacationing at the Youth Hostel on Martha’s Vineyard, my family spent an afternoon paddling up Herring Run Creek. When we reached shallow water and got out to push, we noticed our shins were bumping against fish. They were herring. My dad had a fishing license, so we began...

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The Application of Chile

June 29, 2016
By Ari
The Application of Chile

The Spanish word “enchilar” means to apply chile to something. The verb’s most famous form, enchiladas, has come to refer to a pile of tortillas and cheese to which chile has presumably been applied. But a more literal meaning of the dish is something, presumably tortillas, that has been seasoned with chile (or chili,...

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Mother of Grano Duro

June 29, 2016
By Ari
Mother of Grano Duro

At a fancy restaurant in Rome, recently, I found myself debating the existence of Kamut pasta with Maureen Fant, an authority on the subject. I was not winning.   Fant is an American-born food writer who has lived most of her life in Rome, and recently co-wrote the award-winning book,┬áSauces & Shapes: Cooking Pasta...

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