Chicken with Fennel and White Wine. Photo by Ray Stuchbury Some people are early adapters. When the new thing comes out, they just have to have it no matter the price.
As a lifelong cook I would describe myself as old school. In my career as a chef, I stubbornly clung to pen and paper and my indestructible flip phone until it became just too difficult to keep up with the pace of communication required in today’s business culture. Thankfully, this was not true when it came to getting fresh produce for my family! When the good people at Bumbleroot Organic Farm set up shop in Windham, my wife and I were among the first in line, checkbook in hand, to sign up for a CSA (Community Supported Agriculture) share, eagerly anticipating the fruits of their labors.
If you’d like to contribute to Home Plates, send a recipe and a story telling us how you came to cook it, who you cook it for and why it’s found a place in your life to pgrodinsky@pressherald.com . Also, please tell us a little bit about your life as a home cook, include a photo of the dish, and yourself, possibly together, and let us know the source of the recipe.
The challenge that comes with a weekly bag of random beautiful vegetables, though, is making sure that you keep up with it. A long weekend camping trip or finally catching up on those restaurants you’ve heard so much about , and you’ll find yourself with a veggie drawer bulging at the seams. Last summer I was faced with this “problem” (poor me) and the .