Red is good. Yellow is even better. But by far my favorite tomatoes are green, as in not fully ripe.
In fact, farmers at my local market are often surprised when I negotiate with them early in the season.
“I’ll pay you red tomato prices if you’ll pick some for me when they’re green,” I say.
Tomatoes [...]

By Tonia Moxley
The Roanoke (Va.) Times
October 25, 2006
Kabocha, cushaw and carnival — there’s more to winter squash than the run-of-the-mill pumpkin.
Although Blacksburg Farmers Market organizers are calling Saturday’s winter squash celebration “Pumpkinfest,” all kinds of exotic fruits will be on sale there from 8 a.m. to 2 p.m.
Buy lots because one of the virtues that [...]

In writing this blog it’s tempting to only recount the successes, to post only photos of the beautiful finished dishes and regale you, gentle reader, with semi-authoritative recipes.
In short, it’s easy to make cooking look easy.
But cooking is not easy. Nor is it safe.
There are the everyday, ordinary debacles. Biscuits that look beautiful, but [...]

This goes great with buckwheat cakes, or any other kind of pancakes.
Yield: About 1.5 cups
Ingredients: 2 cups frozen or fresh blueberries
1/2 cup sugar
1 tsp. salt
Instructions: Add all ingredients to a small saucepan and cook over medium-high heat, stirring constantly for 10 to 15 minutes, or until the sauce is reduced by a third and is [...]

Nutty, light, succulent and slightly sour, these buckwheat cakes are based on the America’s Test Kitchen Family Cookbook’s whole wheat pancake recipe. Read about the great pancake debate.
Yield: About 16 4-inch pancakes, or 8 adult servings
Ingredients: 1 cup plain buckwheat flour
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large [...]