September is okra month. As days get shorter most okra varieties send out a surge of seedpods just before their leaves begin to yellow, wilt, and drop from their stalks. That makes the next few weeks your best and last chance to make pickled okra if you’re going to. And I think you should. Continue Reading
My friend Terry brought me an Ingles bag heavy with ramps. Ten bunches. A poke full of possibilities. My usual ramp ritual, if and when I’ve lucked into a few, has usually been a simple sauté. Bulbs and tender leaves quickly sizzled in brown butter, sprinkled with sherry… Continue Reading
Deciding on a first blog post is hard. I’ve envisioned epic showpieces, ones conveying my hopes for the site and the inspiration that drove me here. I’ve pondered genius recipes to create, ones with ingredients and techniques to showcase some porn-a-licious photography. I’ve hemmed and hawed. It’s the kind of pressure that can gig you to a dead stop in the middle of the road. Then my moment of clarity broke the horizon. It’s a blog’s named SLAW! Right! Now, follow me to other side of the road. Continue Reading