cressida cress

In ingredient on October 1, 2015 at 2:15 am

this summer, my farmers market had a really exotic selection of yummy greens. our favorite has been pea shoots, which taste just like sweet, tender, baby peas. eat the very thin ones raw with dressing or sautee the slightly larger stems quickly with a lot of garlic. mmm

but last week, i discovered cressida cress. related to watercress, that rarified green found with butter in crustless english tea sandwiches, cressida cress is described as peppery and spicy.

i also found some very unique mozzarella-like goat cheese, so farmers market dinner was open-faced tomato and melted cheese sandwiches with mayo, salt, pepper and a big pile of cress.


the flavor of the cress was great, and it would be an excellent way to spice up a regular salad, too. check it out!

black-tarine-berry whole wheat crisp

In recipe on September 23, 2015 at 1:04 am

i had peach crisp in mind when i went to the farmers market this evening, but the nectarines were riper, so i started there. then i saw the blackberries…


wow. the size of plums! and sooo tasty.

so here we are. two large and two small nectarines and about 18-20 very large blackberries.

i chopped the nectarines pretty small and tossed them with a little sugar, salt, nutmeg (great with stone fruit and dark leafy greens. not at the same time necessarily) and about a tablespoon of corn starch. i’ll usually squeeze some lemon juice over it, too, but i didn’t have a lemon around tonight.

i didn’t want the blackberries to fall apart, so i didn’t toss them, but set half of them in a glass pie plate, poured the nectarines around, then nestled the rest around the top


for the crisp topping, i decided to use whole wheat flour and WOW. such yummy, dark flavor. a less guilt! i can’t believe i haven’t done this before.

crisp topping
1/2 stick butter
1/2 cup whole wheat flour
1/2 cup light brown sugar
pinch of salt

mix together and squeeze through your fingers until everything is combined and looks like sand.


sprinkle liberally over the fruit – i ended up with a some leftover, which will keep fine in the fridge for all your emergency crisp needs – and bake at 400 degrees until the fruit is bubbly and the top is golden.


sometimes this can take up to 40-45 minutes, but because i made mine in a shallow pie plate, it only took about 25 (plus, you get a higher topping-to-fruit ratio!)


skillet cookie

In dessert on September 14, 2015 at 12:38 am

i don’t really have another way to say this except, GO! do yourself a favor and MAKE IT TONIGHT!


sorry for the yelling. recipe from martha.


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