Eating

Until I had my first truly farm-fresh, just-dug potatoes last fall, I didn't realize how flavorful and creamy a potato could be. I mean straight. No cream, no milk, no butter, no mayonnaise. Just the potato. Until I made my own potato salad with them, I never had the perfect potato salad. This is it.

Better Cheaper: pay a little more per egg, eliminate the hospitalization costs. Here's a great dish I made with remarkably flavorful organic spinach from my CSA farm share and beautiful eggs from the Farmers Market.

My grater's a great thing - not just for cheese anymore. Here's a $5, 15-minute dinner for two that's beautiful, fresh, deeply flavorful and satisfying. That's 15 minutes to prepare it. You eat it very slowly. With deep appreciation.

Yesterday's CSA Farm Share included the first carrots of the season. Not to mention apples, pears and plums. So it must be time to make tsimmes, a root vegetable and fruit stew that's a traditional dish during the Jewish New Year.

This is a recipe for great garlic & herb-roasted chicken and vegetables. It's also the story of how I got over sticking my fingers inside a raw chicken and discovered I could cook stuff I never thought I could. If I can do this ...

Use a grater to make this fresh tomato sauce that's perfect for ripe and beyond-ripe late summer tomatoes. No peeling, chopping, or slicing. My friend, Colleen, learned this in a cooking class in Morocco. I'm really sorry I missed it, but I'm grateful to her for telling me how to make this 15-minute, 1 grater, 1 pan sauce.

Peppers everywhere. Every color, size and shape. Good supply, low prices. If you're firing up the grill this weekend, here's a light and really flavorful salad that goes with just about everything.