Food Stories

Farm Bureau makes pantry donation

NEWFOUNDLAND, PA — Every year the Wayne/Pike Farm Bureau participates in the Farmers Care program with the help of students in the Western Wayne National Honor Society. This year, over $2,000 worth of non-perishable food items were donated and split between Scranton’s Ronald McDonald House and the Newfoundland Community Pantry.

Foods of the Delaware Highlands

HAWLEY, PA — Join the Delaware Highlands Conservancy for our its Foods of the Delaware Highlands wine and food pairing dinner on Saturday, April 28 at Silver Birches Waterfront. This highly anticipated annual dinner is the Conservancy’s primary benefit event, and your investment is integral to its success.


TRR file photo

Wild Ramp Fest and Spring Fling Market

ROSCOE, NY — The Roscoe Beer Company’s second annual Wild Ramp Fest and Spring Fling Market will take place on Saturday, May 5. The festival will highlight wild ramps, with several local farmers and vendors set up to sell ramps and other local products. There will also be local chefs showing off dishes featuring ramps.


TRR photos by Laura Silverman

A few simple ingredients can help you produce a Thanksgiving leftover feast like no other.

The leftovers

Go ahead, eat a second Thanksgiving. Heat everything up and enjoy your plate of desiccated turkey with flabby stuffing and watery Waldorf salad. Or double down on that mile-high sandwich crammed to the gills with mayonnaise and cranberry sauce. There’s no shame in it.


Tomatoes laid out before baking

Love apples

I sometimes measure the success of my summer by the number of tomato sandwiches I eat. Few things capture the essence of the season better. (Except perhaps a white peach. Or grilled, buttered corn. Or fresh blackberries with cream.) A really good tomato is like a vivid, voluptuous expression of the sun.


Photos by Randazzo Blau

​Lovage

All you need is lovage

Among the first plants to flourish in my garden come spring is lovage (Levisticum officinale). Known to the French as céleri bâtarde, “fake celery,” this stalk-less leafy herb does have a very similar green, slightly salty flavor with a pleasant hint of bitter.


TRR photos by Jude Waterston
Cooking lamb ragu with peppers

Looking good

You have undoubtedly heard the phrase “you eat with your eyes.” To a great extent, this is true. Otherwise, cooks and chefs alike would disband with plating and garnishing food in an appetizing way. On the other hand, some have such an avid following they don’t bother with appearances.

A one-of-a-kind pastrami soup

Last month, husband Stephen came to me and suggested that we try to make pastrami.

Pastrami is a beef brisket that is brined (for 10 days!), then crusted with spices, smoked to 150°, and then steamed to 203°. When he described it to me, it seemed like an enormous amount of work, and it also seemed like an enormous amount of fun.


TRR photos by Laura Silverman
Quick breads can contribute to any meal, sweet or savory, from breakfast to dinner.

Loafing Around

When you’re dreaming of cake but short on time, the answer is quick bread. Leavened with baking powder or baking soda, these easily assembled and quick-to-rise batters range from sweet to savory, dense to crumbly.

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