Top | Newsletter 2011

Culinate Newsletter April 6 11

(mailing, James Berry)

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 h1. Dear readers,

 It's pea-planting time!

 Years ago we arrived in Finland on Midsummer's Eve to spend a week with friends at their lakeside cottage. As I recall, the heat that day was oppressive, but everyone was jovial — it was a holiday after all, and the air would soon cool, even as the midnight sun burned bright. 

 Our hosts gathered us all around the picnic table, in the center of which was an enormous bowl of freshly picked shelling peas. No one had much of an appetite (did I mention it was 95 degrees?), and the sweet peas, which we shelled as we sat, made a perfect accompaniment to the ice-cold bubbly Vappu poured. Plus, it was fun to toss the shells over our shoulders into the wild grasses.

 Caroline Lewis, an avid cook and the proprietor of a gardening business in Portland, Oregon, is a big fan of shelling peas. They have, she says, "a more complex and interesting flavor than the more prevalent sugar snap peas." In her post this week, Caroline helpfully suggests several vendors that carry seeds for such peas, which, she says, are getting harder to find (especially the vining varieties). 

 Kim Carlson
 Editorial Director

 P.S. We're as charmed by Heidi Swanson's new book, Super Natural Every Day, as we were by her earlier one, Super Natural Cooking. If you appreciate whole, unprocessed foods, you'll want to check it out, but in the meantime, take a look at Heidi's ingenious method for finishing a frittata. 

  
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story1text: "Caroline Cummins went to dinner hungry and came home full — but not entirely satisfied." 
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story2text: "While this cookie is traditional for the Jewish holiday Purim, it's good enough to make anytime."

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recipe1text: "This one-dish meal, from Vegetarian Times' editors, combines a grain, a vegetable, and lemony sauce that complements them both."
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recipe2text: "In her new book, 'One Big Table,' Molly O'Neill reports that this recipe, from the Picky Cook, practically has a cult following." 





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