By Miriam Leibowitz
Springtime is in full swing in Tennessee. The dogwoods, irises and tulips are blooming, and last week I was privy to an early edition of my CSA share: parsnips, watercress, chickweed and kale. I’m still trying to decide what to make with the parsnips (besides drying them for soup this fall), but the greens made their way into salads and stir-frys.
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By Miriam Leibowitz
As a long-time vegetarian, when I think of Passover, I am not thrilled by my food choices. At least, I wasn’t until I spent Passover 1992 in Israel and realized that I could follow Sephardic rules. I’m sure my ancestors in 1509 Portugal probably ate beans and rice, and maybe even corn by then, but their decedents likely stopped after fleeing to Poland during the Inquisition.
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By Miriam Leibowitz
Figs have long held my fascination. I grew up begging my mother for one more Fig Newton. Later, I had to stop myself from eating an entire container or bag of dried figs that my parents bought as a special treat. I often had to jockey with my dad for the last one.
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By Miriam Leibowitz
The
growing season in Tennessee is incredibly long. This September,
my CSA had on abundance of tomatoes, eggplants and spaghetti squash, and I decided to reach out of my cooking comfort zone with the eggplant.
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By Miriam Leibowitz
I still have the first cookbook I ever purchased: “Good Food for Bad Stomachs,” published in 1951. I bought it sometime in the 1980s at a neighbor’s yard sale; I was a weird kid who hung out at the antique malls grew up getting stomach aches from milk, so it the purchase was a no-brainer. The first thing I made from that book was rice pudding, something you couldn’t find in Knoxville, Tenn. but I just knew I’d love.
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