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Each year when the air turns cool, we start to crave hearty warm stews. This is  invariably one of the first ones I make of the season.  This year, I happen to have a huge bucket of olives from my first olive fermentation experiment (more on that later), so this was a natural to put in the rotation.   Tender chicken and hearty potatoes tossed with artichoke hearts and bitter olives sit in a pool of garlic lemon sauce.  This stew is at once bright and acidic, as well as hearty and nourishing. What is not to like? Many times this recipe has been a hit at our dinner table.  It is also great for lunch or as a warm meal to bring to a friend in need.  You can also make it a day ahead and reheat it when you are ready.

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Santa gave me my first lesson in eating with the season.  Each year, nestled deep in the toe of my gargantuan knit stocking, I would find an orange.  First I would be disappointed- all that valuable stocking space used up by something destined for the communal fruit basket!  Then I would be perplexed.  Why an orange?  Sure, I liked oranges, but they were nowhere near my favorite.  Why not a juicy peach?  Strawberries?  Papaya?  Sweet watermelon?  OK, I understand why Santa couldn’t put a watermelon in my stocking.  Still, it never occurred to me that he was simply offering the sweetest treat that winter had to offer.  Though we had an orange tree in our backyard, it had not fully dawned on me that oranges are a winter fruit.   Vibrant, sweet, and juicy citrus is ripe for the offering right at the time when Santa swings through town.

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