Turns out my garden isn’t doing so well this year. The sugar snap pea harvest was great. The herbs are full on and an entire bed has gone wild with self-seeded sunflowers, cosmos and cilantro stealing the show. Sounds decent, but my tomatoes never grew beyond seedlings, the squash keeps throwing flowers but no fruit and both the beets and carrots have given up – they’ve just stopped growing. So how does my garden grow? Let’s call it a work in progress.
This month is all about capturing peak garden flavors for mid-winter enjoyment. We’re going to experiment with fermentation, make a few jars of fresh-from-the-garden tomato sauce and come up will all sorts of ways to celebrate our backyard bounties. Who knows, we may even try drying our own herbs.
I spent a few years living and working on sailboats full time. My job was to cook for the owners, their friends and occasionally racing crew. Learning how to provision, meal plan and use every little bit of food onboard was a gift and it taught me how to thoughtfully blend fresh and preserved foods. Turns out that skill comes in handy every time I open my fridge and feel like there’s nothing to eat.
A few nights back I brought home two pounds of mussels and two pounds of tuna steaks for a celebratory dinner. My husband and I had just put a house under contract earlier that morning (fingers crossed!) and our good friends had just listed theirs in anticipation for a move up the coast. We figured a nice seafood spread was the perfect way to round out the day. Baked sweet potato fries, a hearty loaf of bread and a salad topped with citrus complimented the fish and we made sure the white wine was flowing.
I adore this book. Eye catching and very “Maine”, this book has the ability to grab your attention, no matter who you are or where you are from. It’s a delightful look at small town Maine’s seafood shack culture for visitors looking to explore Maine cuisine outside of the Old Port.
Dinner with friends is all about time. Time to catch up, time to snack, time to have a drink or two and when the time is right... to eat! These days we're cooking ahead and hosting get togethers outside. Food prep is always in season, but in summer any tricks to save a minute or two go a very long way.
Funny how some months seem to last a lifetime and others fly by in a flash. This morning I woke up and looked through my photos from the last few weeks and was happy to see the little moments that were captured. June has been filled with milestones in and out of the shop. Oh, and there’s a recipe in here for homemade quick pickled beets!
Sipping a made-just-for-you drink is the perfect punctuation to a busy week. These days many of us are missing the colorful creations of talented mixologists and settling for mediocre or downright boring end of day drinks. Well, just like the sourdough you’ve perfected over the last few weeks, now’s the time to master the art of handcrafted cocktails.
Are you even grilling if you don't have a beer in hand? We're big believers in the magical alchemy of smoky, charred meals and bright, hoppy drinks. SKOROD Team member Julia Bretz has been cooking with beer pairings in mind and has come up with the following tips and tricks!
« Previous Page 1 of 2 Next »