THE KIND CITIZENS OF ATHENS, NewYork, ( population 1, 603) thought I was crazy when, two months into quarantining here, I dug up my entire backyard to plant a vegetable garden. “The groundhogs will get it,” said one neighbor, matter-of-factly. “You have invasive knotweed,” warned another, as my teenage son tilled. (Google confirmed that guy was right.)
But what did I have to lose? Everyone already believed my husband and I were bonkers Brooklynites for buying the big pink-and- yellow Victorian pile that sat vacant for years in the center of the village. The house may not have had heat or a water-resistant roof, but it did offer views of the Hudson River, along with that yard, as sun-flooded as it was neglected. If vegetables grew as profusely as the weeds had, I’d be in business.
If ever there were a time to plant a neo-victory garden, it was now. I had been cooking all of my family’s daily meals, and in the weeks between my monumental Price Chopper shops, our diet grew increasingly beige—depressing for most people, but downright demoralizing for someone like me, who develops recipes and teaches cooking for a living. So, when I arrived at a local farm to buy my seedlings, it felt like Christmas morning. Okra—hell, yes! Tomatillos, shishitos, and stripy Japanese eggplant—why not? Five different kales and all the heirloom tomatoes? Bring. Them. On.
Denne historien er fra Fall 2020-utgaven av Saveur.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra Fall 2020-utgaven av Saveur.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
Raising a Better Bird
Blue Apron founder Matt Wadiak has moved onto greener pastures, where happy chickens roam free.
One Good Bottle
Tamara Irish is a natural winemaker. Way natural.
My Not-So-Secret Garden
Good (vegetable-laden) fences make good neighbors in one tiny town.
Pralines: How They Cook 'Em in New Orleans
Pralines: How They Cook ’Em in New Orleans
My Father's French Onion Soup
Postwar Paris had a lifelong influence on James Edisto Mitchell—both as an artist and a cook BY Shane Mitchell
Our All-Time Best Recipes
If anyone should know if a recipe’s a keeper, it’s the person tasked with making sense of the original instructions—from the far reaches of Sri Lanka, say, or a famous chef who measures nothing. This might explain why many test kitchen staffers named favorites that their predecessors had tested and recommended. (Though a couple put forth recipes they developed themselves.) And while Saveur never shies away from the oddball authentic ingredient, the fare on the following pages is the stuff we cook at home, over and over again. Consider it global comfort food.
Genever Is the Original Juniper Spirit
Don’t call it a comeback. Or gin
Tending The Bines
Overshadowed by high-end viticulture, the art of growing hops for beer might not always get the recognition it deserves.
Field Of Dreams
The son of an innovative pea farmer is carrying on his father’s legacy.
Jamaican Jerk Marinade - Fire And Spice
Jamaican jerk is more than a marinade—it’s a smoky, flame-grilled cooking style that uses the best ingredients of its home island.
