© 2012 The Joy of Cooking Trust and the MRB Revocable Trust
I'll be the first to admit to having mixed feelings about late summer. On the one hand, hot weather is my nemesis. Anything above 90 degrees turns me into a wilted lettuce leaf. On the other hand, late summer is a glorious time of long days, superb golden light, and ripe, ripe tomatoes and peaches.
Our love affair with Oregon berries continues!
This past summer, Amy Guittard, part of the fifth generation of the Guittard family to run Guittard Chocolate, contacted us via Instagram. She wanted to send us a big box of chocolate. Not being the type to decline chocolate, I gave her our address. A couple weeks later, a box arrived on our doorstep.
At the risk of repeating myself, this post is about authenticity and deliciousness. I know I’ve talked about this before--about being from the South and eating cornbread; how my mother’s cornbread is very different from my grandmother’s cornbread, and how my grandmother’s cornbread is very different from my other grandmother’s cornbread.
A couple weeks ago, I worked my last day at the restaurant. It was a very bittersweet decision for me, especially as I had grown close to most of my coworkers.
Since moving to Oregon, strawberry season has become one of the seasonal events that my culinary year revolves around. I think maybe this is the case for most people? It was even for Marion Rombauer Becker, who was allergic to them but ate them anyway.
When I started working for the Joy family, I had no idea that people in food circles don't talk about the Joy of Cooking much anymore. Not that they don't respect the book, but the general consensus seems to be that JOY is traditional, and most people nowadays want something modern with pictures.
In the South, pokeweed is a springtime delicacy. I’ve never really fooled with it, mostly because I figure anything that needs to be boiled in a few changes of water isn’t meant to be eaten. But I know some old-timers who talk about eating the first tender poke leaves and how it was a sort of spring cleansing food.