Posts in "Seasonal"

Editor’s Note: Every Friday, we send out an email newsletter to our fans (sign-up for mor.sl to be added to our email list!). In them, we offer nerdy debates around the week’s events/news/scandals — of course, we always tie them back to food.

Great minds think alike. When I sat down to draft this post a week ago, I entitled it "A-Not-So-Traditional-Thanksgiving-Feast." Of course, in my post-Thanksgiving coma, I didn't actually get a chance to finish my post.

Starbucks has switched to holiday cups and holiday music. It’s officially winter. And Mother Nature decided to reinforce the reminder. In the aftermath of Sandy, we’re forecast to have a Noreaster join us this evening, bringing 40mph winds and 3-5 inches with it.

With fall sports season in full swing and a bumper crop of anaheim chiles in the garden, home made "jalapeno poppers" have been on our grill quite a bit. I don't think anaheims are technically jalapenos, but they are green, peppery and fillable, so go with me here.

Thanks, Frankenstorm, for canceling my plans to bus back up to Philly on Sunday night. Thanks, Frankenstorm, for shutting down the government,closing the Metro and Septa lines, and for creating a State of Emergency in the two states in which I reside.

What Are You Falling Into...? It's officially Fall. As a food company, we can't let the season pass without mention of pumpkins, squashes, and other delicious orange things. Nor can we fail to mention the turning of the leaves, the crispness in the air, the reintroduction of sweaters to our wardrobes.

If I had to sum  up the city of Philadelphia in one word right now, it would be "gray." The sky is constipated, as our designer put it, threatening to storm but instead only managing to spit up some drizzle and mist.

The New York Times is apparently feeling a bit of summer nostalgia along with the rest of us, as they featured this amazing grid of corn recipes from Mr. Bittman. So far, I've tried only one of these dozen recipes for leveraging the last haul of summer corn, but I intend to squeeze in a few more before it is too late.

After my recent success with tomatillos, this week I once again went for a wild card vegetable at the market. A bulging bin of super green padron peppers caught my eye and I was quickly stuffing a bag with a few handfuls of the little guys.

Early in the summer I was in love with my lettuce patch. Baby lettuces made for delicate little leafy plates. One evening when I scampered out at dusk to gather my daily harvest I noticed the lettuce was no longer such a baby.

Ever scroll through your facebook feed and feel slightly worse than you felt before? I've developed this horrible habit of reading my feed first thing each morning. It makes me WANT.

Happy 4th of July! Summer time for me is a great excuse to turn back to American classics. Most feasts today will involve smokey meats, corn on the cob and watermelon, but I don't think this Americana worship needs to be a one day affair.

I've said it before, and I'll say it again. Restaurant recipes are ripe for the reaping. We have been frequenting Square One, a delicious brunch spot in our new hood, and I am addicted to their stone ground grits and, separately, their fruit bowl.

If you have a veggie garden or a CSA, chances are you will soon be up to ears in summer squash. This vegetable has always beguiled me but I actually successfully cooked something with it last week! This news had to be shared.

I was wasting two meals of the day. Sure, for dinner I always cook a vegetable, a protein and a small salad (no, you don't really cook salad...) - that's a pretty balanced meal. But for breakfast I usually have a cup of tea (zero nutritional value) and for lunch I usually have a sandwich with chips (must have chips - they are my big weakness alongside a sandwich.

Hypnotized by the giant tub of watermelons at TJ's doorstep, I lugged home my first melon of the summer on a recent particularly hot eve. I have a long standing love of various types of Mexican agua fresca (basically diluted fresh fruit juices), and I felt like I was up to the challenge of making my own.

Whole Foods, 8:00 PM. On the hunt for fruit. The only strawberries are conventional, and I have been trying to not buy these guys since their appearance on the "dirty dozen" list (a helpful guide which breaks down you which fruits and veggies you really should buy organic if you can).

Editor's Note: Today’s post is contributed by guest blogger, Sarah, author of Snixy Kitchen. Sarah is a graduate student in California (yeah, Berkeley!) who cooks to keep herself sane while the prospect of writing a dissertation looms in the not-so-far-off distance.

I'm not Christian, so Easter to me has traditionally meant a few things: pastel colors, flowers, brunch, egg hunts and, of course, Peeps. This Easter Sunday, thanks to my promise to bring you recipes that feature this season's finest produce, I stumbled upon a new Easter tradition: strawberry rhubarb pie crumble.

Spring is sprung - my allergies have confirmed it. But no matter how much my sinuses suffer, it's my favorite time of year. Maybe it's cliche, but the flowering trees and bright colored wardrobes that come out from hibernation make me happy.