Comment here to share your thoughts about what Summer’s Best might be.
If you haven’t been to a Slow Food Seacoast potluck yet, here’s a hint of what you’re missing.
Last month’s theme was “The First Knots & Buds of Spring.” Inspired by the theme, the 25 or so folks who got together on May 6 interpreted spring 25 ways. Below, a sampling of some of the dishes that showed up on the sideboard.
New-potato salad with fresh garden chives and applewood-smoked NH bacon.
Deviled Eggs with Chervil, Lemon Thyme, and Tarragon
Salad of fresh greens
Asparagus with lemon and roasted garlic
Rosemary Lemon Shortbread
Not pictured: Rhubarb; Candied Angelica; Minty “Mushy” Peas; Steamed Dandelion, Nettle, and Wild Onion with Pine Nuts; Mache salad; Red Lentils with Peas; Olive Oil and Lemon Potato Salad; Dandelion Fritters; Chive-Scented Ricotta on Baguette; Blueberry Pie; Plum & Nectarine Cobbler (with preserved fruits from a home orchard); and Ginger Cookies.
Thanks to Sara Zoe for the great food photography!
The Columbia Journalism Review has a thoughtful piece online this week called “New Grub Street: How Did Ethics Become a Staple of Contemporary Food WRiting?” It’s a terrific survey of the changes in thinking about food and food journalism since midcentury, and raises lots of good questions about how and why people are starting to become aware of the ethical dimensions of food.
This is a must-have reference in your bookmark library if you’re interested in food, heritage, and history. I’ll say no more, just let you explore the links, articles, and online exhibits.
That’s right – reduce your carbon footprint, save water and land, live lighter on the planet and enjoy a traditional American delicacy all at once. The PBJ Campaign has details!