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Article: Risotto with corn, treating tomatoes right, Provence lunch, picking the right Pinots. (includes recipes)
- Article from:
- Sunset
- Article date:
- September 1, 1994
- Author:
CopyrightCOPYRIGHT 1994 Sunset Publishing Corp. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Every summer in Kansas, before my family trekked West, we had an amazing kitche garden. The corn, tomatoes, melons, and other foods we harvested daily made a firm imprint on my tender taste buds. My commitment to fresh foods must have been passionate, because wedged among my first memories of hot summer days is braving the prickly okra vine that towered over my 3- or 4-year-old head. I would race among the scratchy leaves to find the tiniest, tenderest okra pods, then dash through the garden sprinkler or jump into a tub of cool water to soothe the itch.
When we had a bumper crop of one thing or another, we feasted. One night it might be all the corn you could eat, ...
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Article: Heirloom Tomato Salad With Black Radish and Paprika
The Washington Post;
August 13, 2008 ;
628 words
... ... freshly squeezed tomato juice 3 ounces vegetable broth (may substitute ... pounds heirloom tomatoes, such as Radiator ... the vinegar, the tomato juice, vegetable broth, shallot, garlic ... necessary. Cut the tomatoes into wedges or slices ...
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