A visit to my local roadside stand tells me the seasons are beginning to change. Sure, there are still tomatoes and cucumbers and squash, but now we see the first autumn apples and crisp Asian pears. Soon there will be fragrant apple cider and pumpkins of every color and stripe. I love combining local produce to bridge the seasons, as with this spring’s Asparagus and Shiitake Stir Fry, marrying the tender spears of spring asparagus with the last of winter’s butternut squash. Continue reading →
Knowing apricots were in season, and feeling certain I had seen them at markets, I began to dream of ways to serve them as a one-bite appetizer, preferably with a cheesy filling. But my local markets only carried red apricots, which resemble tiny plums and have the aroma and flesh of the standard golden apricot. And so, red apricots became my friend.