Friends, thank you all for the lovely birthday wishes. I had a fabulous weekend of celebration and I’m feeling decidedly cheerier about 37 than I was last week.
Now, let me tell you about some phenomenal carrots. When I was in Seattle last month, I had the good fortune to teach a class at The Pantry at Delancey. They’ve recently expanded their space and now have two classrooms. The night I was there, I taught in their newer kitchen, while the very talented Ashley Rodriguez led a class next door, featuring recipes from her book, Date Night In.
At the end of the evening, we swapped leftovers. I offered her team what remained of my spread of jams, pickles, and chutneys, while they made me a plate of roasted carrots with maple and coriander and butter lettuce salad. The salad was excellent, but the carrots were transcendent. The moment I got home, I ordered the book so I could recreate them and I’ve now made them twice in the last ten days.
The trick it to get carrots with their greens and leave an inch or so of the stems intact. They turn crisp in the oven, which just a hint of caramel from the maple syrup. In combination with the tender, slightly blistered carrots, they are my very favorite thing to eat right now. I highly encourage you to get your hands on a copy of this book so you can make them yourselves. They are worth it. Now, links!
- Quick pickled radishes and more. Perfect for this time of year in the northeast.
- Rhubarb compote. Rhubarb cream scones. Rhubarb lilac syrup.
- Strawberry mojito jelly.
- The easiest strawberry jam there is.
- Savory buckwheat granola. (My favorite savory granola is here.)
- Life, motivation, and radish butter.
- I want to make this slaw with tiny bits of rhubarb in place of the pomegranate.
- A cake made with cooked barley and pear jam.
- Thanks to Alana, I am longing for a trip to Italy.
- The USDA has approved steam canners!
- I’m looking forward to seeing this jam-centric ebook series.
- And finally, an interview with me!
A couple weeks ago, I posted a giveaway featuring Foolproof Preserving from America’s Test Kitchen, but neglected to announce the winner. Well, without further delay, the winner is #28/Amber V. Congratulations Amber!
Also, don’t forget that I’m also currently giving away three copies of my new book, Naturally Sweet Food in Jars. If you haven’t entered yet, you have until Saturday!
That is so cool to hear about steam canners! Mostly because it means people are taking preserving more seriously again.
Have you seen Monty Python and the Holy Grail? (If not, do yourself a favor and watch it immediately.) There’s a great reference to being “37, not old” =)
Marisa, thanks for sharing the rhubarb recipes. I absolutely love rhubarb. Really intrigued about the rhubarb lilac syrup and must try that combination.
Thanks for a great and useful site.