Top | Newsletter 2013

Culinate Newsletter December 6

(mailing, James Berry)

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 h1. Dear readers,

 As time passes, I find myself eating not only more vegetables but different vegetables. I grew up in a family with a big garden — bigger than my current backyard. While at times I groused about it — after all, it required hours of sowing, weeding, and harvesting by everyone — it meant that we had absolutely fresh veg all summer: snap peas, broccoli, corn. 

 Winter in the northern rockies in the 1970s, however, was another matter. This was the time we ate from the freezer or the larder: frozen zucchini and cauliflower (neither of which I recommend); home-preserved stewed tomatoes (by themselves!); and, on a good day, frozen peas or maybe canned green beans. 

 I love avocados, but I do not recall eating one until I was in high school. And years passed before I tried some of my current favorites: Brussels sprouts (see the recipe below); fennel; escarole; romanesco, and, of course, kale. But lately, it seems, I can't eat enough sweet potatoes and yams — and, it turns out, I'm not the only one. 

 This week, Cynthia Lair of Cookus Interruptus looks at why so many people are sweet on these tubers. After reading her post,  you'll probably want to try making Mitchell Davis' Roasted Sweet Potato Wedges. And you should!
 
 Kim Carlson
 Editorial Director

 
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story1id: 503399
story1text: "Like many things, black walnuts are an acquired taste before they are an addiction. Tammy Donroe Inman is a fan."  
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story2text: "Deborah Madison has no taste for basil in wintertime. Instead, she turns to another herb in the same family."

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recipe1text: "Lacy cookies made of little more than almonds, citrus, butter, and a sugar syrup to hold everything together." 
recipe2id: 503050
recipe2text: "We love this late-fall recipe from April Bloomfield’s book, ‘A Girl and Her Pig.'"




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