Tagged: food

I noticed this morning at market a most welcome site: squash blossoms for sale.

I don’t know whether you grow vegetables. I do. Well, let me correct myself: I try to. Mostly, I seem to raise snails. Yes, I too have tried to grow squash. Unfortunately, the squash borers appear to be in cahoots with my snails. They eat them before I can.

SO, here’s the rub. Since winter never showed up this year, all gardeners face more bugs than usual this spring. Follow the farmers’ lead: A squash blossom in hand is worth more than fruit on the bush. Just ask chef Alon Shaya at Domenica. He deep fries blossoms ever so lightly, stuffed with cheese. Or you can roast them in your oven at home. Drizzle olive oil, salt, pepper and stuff with cubes of Bill Ryals’ feta cheese. Delicious!

Corie Brown, founder of Zester Daily, discusses the world of online publishing. Plus, Greg Sonnier reveals the 120-year history of Gabrielle Restaurant's new location.

I spoke with several mothers today at this morning’s markets. In each case, the women are  farmwives managing, or having just managed, to look after ailing husbands.

In a town where crab cakes are sometimes touted as a meatless option, this weekend’s Veggie Fest strives to give the vegan lifestyle its due.