Top | Newsletter 2013

Culinate Newsletter August 15

(mailing, James Berry)

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 h1. Dear readers,

 As a cook, I'd like to improvise more. I would not think to match tiny Chioggia beets with fingerling potatoes and perfectly ripe avocados on a bed of amaranth, as Deborah Madison did in her Local Flavors column this week. Honestly, though, I'd like to think that way more often.

 Perhaps I should take inspiration from my daughters, both of whom are excellent improvisors in the kitchen. They're not fearful when it comes to substitutions, even in baking (applesauce for eggs, for example, not because they're vegans, but because it was on hand). I've gotten a kick out of A's food-centric photo stream this summer: lots of quinoa, kale, nori, avocado, chia seeds, zucchini, eggs, arugula, broccoli, tofu, almonds, corn tortillas — well, the list goes on. Not all of these ingredients are on the plate at once, of course, but you get the picture.

 With harvest season upon us, let's all give ourselves over to improvisation: See what looks good in the garden, at the market, from the CSA. And then, go a little wild.
 Kim Carlson
 Editorial Director

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story1text: "Megan Scott's three adaptable summer soup recipes will ignite your creativity."
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story2text: "Deborah Madison's marjoram sauce is thickened with bread and spiked with olives and capers."

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recipe1text: "Nigella Lawson's beautiful and simple summer recipe invites improvisation." 
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recipe2text: "This dish makes a good quick supper one night — and a fine lunch the next day." 

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