Turnips?? Rutabagas?? Swedes??

Growing up in a large Irish-American family, turnips to me meant that big yellow, waxy bulb that you can't cut without a cleaver. They'd turn up at the holidays--Easter, Thanksgiving, Christmas-- prepared by my Grandma Brown. Simply boiled, mashed, and seasoned with butter, salt and pepper. None of us really seemed to like the turnips (and in those days the gathering was large-- with just my parents, siblings, aunts, uncles and cousins we were over 20 at the table(s)). But we all had a dollop of turnips on our plates, to make Grandma happy.
I now know that what we called turnips are really rutabagas-- called 'swedes' in the UK-- a winter root vegetable that is best boiled and mashed. Not so yummy raw. The turnips I get in my CSA share are white and purple, the density of potatoes (as opposed to rocks), and have a distinctive peppery taste. Young specimens can be enjoyed raw. You can treat them a bit like potatoes-- keeping in mind that they do bring their own distinctive flavor to however you are preparing them. I've become quite fond of the turnip -- I liked the recipe for Scalloped Turnips with Apples so much, I had seconds last night. It's a perfect fall dish, warm and creamy, marrying the root vegetable with local apples.

Scalloped Turnips with Apples

1 large or 2 medium white turnips

1 large apple

1 small onion

2 Tablespoons butter

2 Tablespoons flour

kosher salt and freshly ground black pepper

1/2 to 1 cup milk

Preheat the oven to 400 degrees.

Peel the turnips and the apple. Cut them into thin slices. Peel the onion and slice thinly. 

Place half of the turnips in a single layer in the bottom of a gratin or baking dish. Sprinkle half the apples and half the onions over the turnips. Season with salt and pepper. Dot with 1 Tablespoon of butter and sprinkle one Tablespoon of flour over all. Repeat with remaining turnips, apple, onion, butter and flour. 

Pour enough milk over all to come halfway up the vegetables. Cover tightly (use aluminum foil if the baking dish does not have a tight lid) and bake 30 minutes.

Remove cover, return to the oven and bake another 10 minutes, until the turnips are tender and the milk has thickened slightly. Serve hot.

What To Do With TURNIPS

1. Eat them raw: Young fresh turnip is crisp and refreshing with a mild spicy flavor, much like radishes but milder. Julienne it and add it to salad or coleslaw, or as a crisp contrast in chicken salad 

2. Roast them: Either alone or with other root vegetables such as carrots and potatoes. Cut the vegetables into similar sizes and preheat the oven to 375. Toss with melted butter or olive oil and season with salt and pepper (for fancier seasonings there are recipes in the book). Bake for 30 minutes to an hour, depending upon the size of the vegetables, until tender.

3. Braise them: Cut them into cubes and sauté with onions in butter or oil until just changing color. Cover with chicken or vegetable stock and maybe a little white wine and simmer until tender, about 15 minutes. You can then remove the turnips and turn the heat on high to boil the sauce to reduce it. Serve the turnips with the sauce.

4. Boil them: for large turnips, peel and dice and place in a pot. Cover with cold water and bring to a boil. Cook for 20 minutes or longer, until tender. Drain. Serve cubed, dressed with butter and salt and pepper, or mash with butter.

5. Pressure cook them: Peel and cut into 1-inch thick slices. Cover with 1 cup of water and cook for 3 minutes.

6. Microwave them: Peel and cut into wedges. For each medium turnip add 1/2 tablespoon of water and cook, covered, on high, for 3 minutes.

7. Fry them: Cut into 1/2” strips, and fry in 1-inch of water until crisp, turning often. Serve with ketchup, or mayonnaise mixed with horseradish.

HOW TO STORE TURNIPS:  Do not wash. Store in a cool, dry place for up to 4 months.

Enjoy!!

A Plethora of Peppers

In May I planted a variety of peppers in my little courtyard garden... Thai Poinsettia, habanero, jalapeno and anaheims. I've really enjoyed having them, as well as fresh herbs- some from pots included in my CSA share, some perennials, and some I planted. It's been great to pad out in the morning and grab some basil and a pepper to add to scrambled eggs, or shred and sprinkle over a bagel and cream cheese. Now we're getting ready for the first frost, and it's time for me to pick what's there and think about pulling them out for the winter.
So I went out in the cool of the morning and picked everything there. Here's a picture of this morning's harvest. I couldn't bring myself to pull up the plants just yet--flowers on the pepper plants promised more peppers in the cool, sunny days to come. While I was out there, I also picked a bowlful of green grape tomatoes.
But... now I have a plate-full of really spicy peppers to use!! Here's the plan:
Spicy Pepper Sherry, simple as can be. In a few weeks I'll have a condiment to sprinkle on veggies, maybe brighten up a soup or some rice or a baked potato. Use in stir fries and other Asian dishes.
Green Tomato Salsa. Using the the unripe grape tomatoes, some corn from this week's share, basil, oregano, chilies, and adding garlic, lime juice, and a little cumin and olive oil.
Chiles Rellenos. Dinner! This recipe will use the eggs from my farm share this week, leftover Corn Milk Tortillas from last week and the above mentioned Green Tomato Salsa.

Spicy Pepper Sherry

Using the garlic and ginger will definitely give this an Asian flare. If you want it to be more versatile, leave out the ginger.

1 bottle sherry (I'm using Fino, 'cause that's what I have, but any sherry will do)

5 jalapeno peppers

2 cloves garlic (optional)

1-inch piece of ginger, peeled (optional)

Make sure the peppers are super clean. Peel the garlic and ginger. Pour out 1 cup of sherry from the bottle and push the peppers, garlic and ginger into them (cut them if you must, but try not to). Top off with as much of the sherry you removed as fits. Cap and store in a cool, dark place for at least 2 weeks. Strain through a sieve lined with cheesecloth. Wash the sherry bottle with hot soapy water and pour the strained sherry back into the bottle. Use in soups, stews, stir fries, sauces for chicken wings or ribs.

Green Tomato Salsa

You don't have to use grape tomatoes. If substituting regular sized green tomatoes, cut into 1-inch pieces before measuring.

2 cups green grape tomatoes

1 ear corn

1 or 2 jalapeno peppers

1 clove garlic

1 Tablespoon fresh basil or cilantro

2 Tablespoons fresh chives OR 1 scallion

1 Tablespoon fresh oregano

1 Tablespoon fresh parsley

1/8 teaspoon cumin

1 teaspoon olive oil

1 Tablespoon fresh lime juice

kosher salt and freshly ground black pepper, to taste

Cut the kernels off the corn cob. Cut off the stems of the peppers and cut in half lengthwise. Remove the seeds and veins from the peppers. Peel the garlic. 

Place the tomatoes, peppers, corn and garlic in the bowl of a food processor. Pulse a few times until coarsely chopped. Add the remaining ingredients and pulse until minced. 

Store in the refrigerator.

Chile Rellenos

If using fresh peppers, charring them first is important. You can use canned, peeled peppers in the winter. 

6 Anaheim or Cubanelle (aka 'Italian Frying") peppers

8 ounces cheddar cheese

1/4 cup flour

2 eggs

oil for frying

1. Char and peel the peppers: Inside-- if you have a gas stove, turn a burner on high (turn on the vent) and place the whole peppers right on the flame. Turn as the outsides blacken. When they are all charred, place in a paper or plastic bag and let steam. When cool, rub off the charred skin by running them under cold water. OR place under a broiler until charred, place in a bag and rub off the skin. Outside-- place directly on coals or over a high flame on the grill. Turn as the skins turn black. Follow the directions for steaming and removing skin, above.

2. Cut a small slit, lengthwise, near the top of each pepper at the stem end, about 1-inch long. 

3. Cut the cheese into pieces that will fit into the peppers, estimating the length and width of each pepper (better to be a bit smaller than large when doing this estimation). Carefully ease the cheese into the pepper through the slit.

4. Separate the eggs. Whip the egg whites to a soft peak (this takes me about 2 minutes by hand with a wire whisk). Fold in 2 Tablespoons of flour and the egg yolks.

5. Dredge the peppers in flour.

6. Heat 1-inch of oil in a heavy skillet. When a drop of batter fluffs up immediately, place one pepper into the batter. With a large spoon turn it around until coated by the batter and carefully place in the hot pepper. Repeat with remaining peppers (you probably can't fit them all into your skillet, so do it in batches). When the batter puffs up and is golden, turn over and continue to cook until both sides are lightly browned. Remove to paper towel lined plate.

7. Serve with salsa and sour cream. Good side dishes are rice, refried beans, and/or tortillas.

My share this week included broccoli, lettuce, eggs, corn, turnips and collard greens. Here's where everything went:

Giant chef salad with hard cooked eggs, lettuce, and some broccoli

London broil with Brazilian Greens and sweet potato (from last week's share)

Beef burritos using leftover london broil, lettuce, tomatoes, green tomato salsa

Chile rellenos with green tomato salsa and corn milk tortillas from last week

Oven Fried chicken, Herb baked corn on the cob, steamed broccoli

Have a great week!!

Mello's Farm Stand and Corn-Milk Tortillas

Laura and Art Mello wear many hats. During the school year, Art coaches basketball and girls' soccer and Laura teaches science at the local community college. Year 'round they are parents of 10-year old Sarah and six-year old Cooper. And from spring to fall they are farmers and retail produce sellers. Mello's Farm Stand in Portsmouth, Rhode Island offers the produce that Art and Laura grow on 30 acres in Tiverton and Little Compton as well as other fruits, vegetables and honey that Art buys wholesale for the stand. They provide produce for Brown University dining services, sell wholesale to Whole Foods, and sell at the East Side Marketplace in Providence and have a small CSA program. Teacher, coach, Mom, Dad, farmers and entrepreneurs- the Mellos are busy people! They take pride in what they do, and include the children in both the farming and the business. Sarah designed the canvas bags used by the CSA members for their shares each week- a cheerful representation of the Mello family's work ethic.

Back home in Connecticut, I've been trying to figure out different ways to use corn. Yes, corn. As much as we look forward to the first taste of corn each summer, I'm getting bored with it. So today I husked 5 ears from the week's share and grated it into a large bowl, producing 2 cups of 'corn milk'-- liquid and grated corn. And I stared at it for awhile. Put in a load of laundry. Took the dog out. Thought I'd put it in a yeast bread but couldn't find yeast (what's that about? I always have yeast!). I thought about corn bread or corn muffins, but they're not that flexible, and am I really going to eat a dozen muffins? I could give them to the neighbors....
Finally I decided to make flour tortillas, but use the 'corn milk' instead of water. I didn't know if it would work. Would the corn make the tortillas break up too much to be rolled thinly? Would the starch content in the corn react with the flour gluten in some way, making the dough too elastic or not elastic enough? There's only one way to tell. So I used my standard flour tortilla recipe, and literally just substituted the corn milk for the water. They rolled out really easily, and are delicious!! Perfect for breakfast or a lunch wrap. You can really taste the corn in them, without the graininess of cornmeal.

"Corn-milk" Tortillas

5 ears fresh sweet corn

4 cups unbleached all-purpose flour, plus more for rolling

2 teaspoons salt

4 ounces butter or lard

Husk the corn, making sure to remove all the silky strands. Using a box grater, grate the ears, removing as much liquid as possible. You should have about 2 cups of 'corn milk'. If not, add water to make 2 cups.

Place the flour in a bowl and add the salt. Mix to combine. Using a pastry blender or your fingers, cut in the butter or lard until all pieces are the size of petite peas.  Add the corn milk all at once and stir. The mixture will seem dry. 

Turn out onto a very lightly floured board and gather the mass together. Knead gently, squeezing the dough together to make a fairly smooth ball. 

Divide into 12 to 16 pieces and form into balls (if you don't start out with a circular ball, it will be hard to make the tortillas round as you roll them out). Heat two cast iron skillets or a griddle over medium high heat.

Roll out each ball of dough, turning frequently and using flour as needed to avoid sticking to the surface until the tortilla is quite thin, about 10-inches in diameter. Place on the hot, ungreased skillet or griddle and cook until you can see little puffs in the tortilla- less than one minute. Flip over for 30 seconds or so and remove to a plate. Repeat with the remaining balls of dough.

Serve hot with butter or cheese, frijoles or any kind of burrito filling, or use as a sandwich wrap.

Have a great week!

Wishing Stone Farm:8 Greenhouses, 3 Properties, and Bio-fuel

Biofuel tanks in Cucumber Greenhouse

Eggs. Honey. Salsa, pesto, scones, wholegrain bread, soups, dips, pickles. A backyard designed for children's programs. A chicken coop that looks like a caboose. And a really adorable dog named Baxter. Wishing Stone Farm in Little Compton, Rhode Island is incredibly diverse. Skip Paul has spent most of his adult life sharing his passion for sustainable farming, bringing his certified organic and IPM produce, eggs and honey to urban environments. Local CSA members pick up their share at the farm in the spacious 'pick-up' room, but most members use a credit system at four separate farmers markets throughout Rhode Island. He and his wife, Liz Peckham, also have a certified kitchen where they create and sell products under the label "Babette's Feast" (their Cilantro Lover's Salsa is really yummy!), and have designed an outdoor space for children's programs. They've been farming this land for over 30 years, recently installing greenhouse heaters that run on used car oil to reduce heating costs and recycle waste. Conscientious, innovative, welcoming and fun describe this successful family farm.

Here in Connecticut it is finally feeling like autumn! My share this week included leeks, lettuce, tomatoes, cubanelle and bell peppers, potatoes, corn, fennel and cucumbers. Today I'm making soup with the peppers, fennel, potatoes, and leeks. The house is filled with the aroma of roasting pepper and fennel, and I can't wait for dinner! 

Roasted Fennel, Leek and Pepper Soup

Roasting mellows the flavors of these vegetables, makng them less aggressive. Carrots and an apple  add a little sweetness.

4 cubanelle or other mildly hot peppers (about  4 ounces)

1 medium fennel bulb (about 8 ounces)

several small carrots (about 4 ounces)

1 medium leek

2 medium potatoes (about 12 ounces)

1 apple

canola or other mild vegetable oil

2 cups chicken broth or mild-flavored vegetable broth (you don’t want the veggies in the broth to compete with the flavors of these veggies)

salt and pepper to taste

2 Tablespoons chopped chives (optional)

1. Heat the oven to 350 degrees.

2. Wash all the vegetables and the apple. Trim the fronds off the fennel and cut it in half (reserve the fronds for garnish). Trim the carrots and the leek. Cut them into 2-inch pieces. Cut the apple in half. 

3. Place the vegetables in a baking dish and toss with a tablespoon of the oil. Add the apple to the pan. Cover the pan with foil, and place the pan with the veggies in the oven. Place the potatoes on the oven rack. Roast about an hour until tender.

4. Cut the potatoes in half and scoop out the flesh. Scoop the cooked apple off the peel. Chop the fennel, leek and carrots coarsely. Cut the peppers in half lengthwise and remove the seeds and veins. Chop coarsely. Put all in a soup pot. Add 2 cups chicken broth and a bay leaf. Simmer over low heat for 30 minutes. Puree with a hand blender or in a food processor or blender. Return to heat and taste, adding salt and pepper as needed. 

5. Garnish with chopped fennel fronds and chives. Serve with Stilton Crackers.

Stilton Cheese Crackers

If you don't like Stilton, you can substitute cheddar or swiss. These are great with cocktails, too.

2 cups all purpose flour

1/3 cup yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon sugar

1/2 teaspoon salt

4 ounces butter

6 ounces Stilton Cheese

2 tablespoons white vinegar

coarsely ground black pepper

1/2 cup cold water

1. Shred the cheese.

2. In a large bowl, mix the flour, cornmeal, baking soda, sugar and salt. Break the butter into small pieces the size of baby peas (you can use your fingers, a pastry blender or 2 knives for this). Stir in the cheese, vinegar and cold water, mixing only until the mixture forms a soft dough. Shape the dough into a ball; wrap with plastic wrap and refrigerate at least an hour or until dough is firm enough to handle (this can be done several days ahead of time).

3. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Cut the dough into 4 pieces and roll each piece as thin as you can get it—about a 10-inch square. Cut into squares or triangles, or use a cookie cutter (I have one shaped like a maple leaf that I like to use). 

4. Place on a baking sheet and sprinkle with coarsely ground black pepper. Bake about 10 minutes or until browned and crisp.

I'm really looking forward to autumn- I love this kind of weather, autumn vegetables, autumn colors, autumn clothes, autumn leaves... and cooking autumn soups and stews. 

Have a terrific week!

Springdell Farms- putting a smile on the customer's face

Jamie and Jodi of Springdell Farms, Littleton, MA

Jamie Cruz was bitten by the farming bug early in life. The grand-daughter of James and Marea Theodoros, she represents the third generation of farming Springdell Farms. At age 8 she decided she wanted to plant her own flowers and sell them. Her mom, and current partner in the farm, let her pick out seeds from the catalogue. She chose purple and lime green zinneas. When they were ready, she picked them -- too short! But made little nosegays with them and sold her first bunch to a gentleman who still comes every week and buys a bunch of flowers at the farm stand. Now, at a very young age, she runs the farm with professionalism, enthusiasm and a great big smile. Springdell Farms in Littleton, Massachusetts offers a charming farm stand, a 175 member CSA program, meat subscriptions, and a home to a menagerie of what they call 'pets and misfits'- including hissing geese, llamas, rescued burros, pigs, turkeys and goats-attends local farmer's markets,  and provides produce to local restaurants as well. Whew! Their CSA boxes are chock full of fruits and vegetables- the week I visited, the share included berries, peaches, lettuce, kohlrabi, peppers, onions and cucumbers. Jamie has great plans for Springdell farms, hoping to triple the number of CSA shares next year. 

Meanwhile, back in Connecticut, I'm loving corn and eggplant in my share.

Curry Roast Corn and Eggplant

This is a great basic dish that can be served as a side dish with pork or chicken, or it can be tossed with pasta and walnuts and raisins and served as a pasta salad (add some tuna and it’s a main dish salad)

5 ears corn
1 medium eggplant or 5-6 Japanese eggplants
1 Tablespoon vegetable oil
1 clove garlic
1 medium onion
2 teaspoons curry powder
1/2 cup water
salt and pepper to taste
Preheat the oven to 425 degrees.

1. Husk the corn and remove the silk. Cut the kernels off the cob. Cut the eggplant into 1-inch cubes by cutting it into 1-inch planks lengthwise, then cutting the planks into strips and then into cubes. Peel and mince the garlic. Cut the onion in half and peel. Chop it roughly.
2. Heat the oil in a heavy, ovenproof skillet and add the eggplant. Cook for 5 minutes, or until the eggplant begins to wilt. Add the corn, garlic, onion and curry powder and cook until the curry becomes fragrant, about another 3 or 4 minutes. Add the water, stir, cover and place in the oven. Bake for 30 to 40 minutes, until the water has been absorbed and the dish has taken on a deep golden color. 

Curry Roast Corn and Eggplant Salad
1/2 recipe of Curry Roast Corn
12 ounces whole wheat shaped pasta, such as penne
1/4 cup golden raisins
2 Tablespoons walnuts
1 six-ounce can solid white tuna
salt and pepper to taste

Cook the pasta according to package directions. Drain and run under cold water to cool. Drain again. Toss with remaining ingredients. Serve cold or at room temperature.

how gorgeous are these!?

Kirk Farm: "Old Time Organic Farmer"

If I was writing a novel and one of the characters was a stereotypical New England farmer- a little gruff, hard working, generous, honest, and stubborn, with a dry sense of humor- it would describe George Kirk of Kirk Farm in Groton, Massachusetts. He calls himself an 'old time organic farmer' raising chickens, goats and rabbits as well as growing vegetables and flowers for his CSA members, wholesale customers and several farmers markets. In recent years some health issues, flooding and blight have tried to knock him down. But he's up, still farming, with his wife and some part time workers helping him. We encountered him preparing seedlings for his next planting as a member doing a workshare greeted members and knitted in the CSA pick-up room.
Kirk Farm's CSA share is one of the most generous I've encountered so far. The week I was there, members received zucchini, cucumbers, lettuce, corn, squash, onions, beans, garlic, basil, tomatoes, kale, beets, peppers and melon. Phew! They are also encouraged to go into the fields and pick their own bunches of flowers, and visit the rabbits and goats (George loves his goats, and tells stories about their antics).

In addition to the huge amount of vegetables the members receive, and the PYO flowers, they can also purchase Kirk Farm eggs and artisanal cheeses from West River Creamery. Lots to eat and flowers for your table-- what a great way to start the week!

Melon and Cucumber Salad

1/2 melon (musk, honeydew, watermelon, cantaloupe- pretty much any kind of melon)

2 cucumbers

1 small very fresh onion, or 2 scallions

1/4 cup chopped basil

1 Tablespoon lime juice

2 Tablespoons vegetable oil or very light olive oil

2 ounces goat cheese, crumbled

Kosher salt to taste

1. Cut the melon off the rind, remove the seeds and cut into medium dice (bite-sized pieces)
2. Cut the ends off the cucumbers and cut them in half lengthwise. Scoop out the seeds with a spoon, and slice into thin half-moons.
3. Peel the onion and cut in half, and then into thin strips (if using scallions, slice thinly on the diagonal). 
4. Toss everything together with the chopped basil.
5. Mix together the lime juice and oil and toss with the salad ingredients. Sprinkle on the crumbled goat cheese. Taste and season with salt, if desired (it might not need salt if the goat cheese is salty). Serve with crusty bread.

What to Do With...Green Beans (or yellow wax beans)

1. Eat them raw: wash them and trim off the stem end and eat them on their own, in a crudité platter with dips, or in a salad.
2. Steam them: place in steam-basket, bring a few inches of water to boil, cover and steam for 3 to 5 minutes. Eat hot, dressed with butter or olive oil, or refresh in ice water and eat cold in salads.
3. Microwave them: wash them and trim off the stem ends. For every pound of green beans add 1/2 cup of water. Microwave on high for 4 minutes per pound.
4. Freeze them: after steaming or micro-waving them, dry well and place in freezer-strength zipper bags and store in the freezer. When ready to use, plunge the beans into rapidly boiling water for one minute only.
5. Stir-fry them: in sesame oil with garlic and ginger and dress with soy sauce, rice vinegar and minced scallions.
6. Sauté them: in olive oil with garlic or in butter. 

To store green beans or yellow beans: store in a plastic bag in the refrigerator for up to 4 days.

Cheers!

Hanson's Farm: Beauty, Tradition and Diversity

Tom and Martha Hanson of  Hanson's Farm in Framingham, Massachusetts, love farming. They are the fifth generation of Hansons to farm, and really want to keep farming. They are smart, fun and flexible. A few years ago they realized that in order for the farm to stay afloat, they needed to utilize all of the farm and all of their talents and skills. The result is that they’ve diversified in some very unique and cool ways. They have a beautiful, inviting farmstand filled with fresh vegetables in vibrant greens and reds and purples. A comfortable armchair in a corner, a table with chairs on a side-porch, and a sign reading “Be Nice or Go Away’ all reflect their open nature and sense of humor. They raise pastel-colored eggs from heirloom chickens, stable horses, have a corn maze, and annually have a Haunted Hay Ride that brings in nearly a hundred volunteers. They give birthday parties and field trips. And they have a very successful CSA program. Hanson's Farm is a delightful place to shop and a fun place to visit. In honor of Martha's eggs, here are some egg recipes!

Alsatian Onion Tart

2 cups all-purpose flour

4 ounces cold unsalted butter or lard, or a combination

2 ounces cold vegetable shortening

1/2 teaspoon salt

4 to 5 Tablespoons ice water

Filling:

4 ounces thick sliced bacon (about 4 slices)

3 Tablespoons unsalted butter

2 pounds onions 

1-1/4 teaspoons kosher salt

1 teaspoon black pepper

1 cup crème fraîche or heavy cream

4 large eggs

1/2 teaspoon freshly grated nutmeg

1. Blend together the flour, butter or lard, shortening, and salt in a bowl with your fingertips or a pastry blender until the pieces are the size of baby peas. Drizzle 4 tablespoons of the ice water over the mixture and stir with a fork or your fingers until incorporated. If the dough doesn't hold together, add more ice water, a tablespoon at a time, until it does. Turn the dough onto a lightly floured surface. With the heel of your hand, knead once or twice. Gather dough together and press into a ball and then flatten into a disk. Chill the dough, wrapped in plastic wrap, until firm, at least 1 hour.

2. Roll out the dough on a floured surface into a 14-inch round. Lift the dough into a 12-inch tart pan. Trim off the excess dough, leaving a 1/2-inch overhang. Fold the overhanging dough into the pan and press against the side to reinforce the edge. Prick the bottom and sides with a fork and chill until firm, about 30 minutes.

Put oven rack in middle position and preheat oven to 400°F.Line the chilled shell with foil and fill with pie weights (you can use raw rice or dried beans for pie weights). Bake until the pastry is set and pale golden along the rim, about 15 to 20 minutes. Remove the foil and weights and return to the oven to bake until golden all over, 10 to 15 minutes more. Transfer shell to a rack, leaving the oven on.

Cut the bacon into small pieces, about 1/8th inch thick. Cut the onions in half, peel and slice thinly. Place the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the cooked bacon to paper towels. Add the butter to the skillet and, when melted, add the onions with half the salt and pepper. Cook over medium –low heat, stirring, until quite wilted, about 2 minutes. Cover and continue to cook, stirring frequently, until the onions are very soft and pale golden, about 20 minutes. Stir in the bacon and remove from the heat. Let cool about 10 minutes. Whisk together the cream, eggs, nutmeg, and the rest of the salt and pepper in a large bowl. Drain any liquid that has settled out of the onions and add the onions to the cream mixture.Pour the filling into the tart shell, spreading onions evenly, and bake 35 to 45 minutes, until the filling is set and golden. Serve warm or at room temperature, as a main dish or in small portions as an appetizer.

Summer Spaghetti Carbonara

1 pound spaghetti

4 eggs

1/2 pound bacon

1 onion

freshly grated parmesan cheese, to taste

freshly ground black pepper, to taste

Cook the pasta according to package directions. Beat the eggs. Cut the bacon into half-inch pieces. Peel and slice the onion. Cook the bacon in a heavy skillet until crisp. Set aside. Cook the onion in the bacon fat.  Combine the bacon and onion in a bowl with the beaten eggs. Remove a half a cup of the pasta water before draining the pasta. Drain the pasta and add to the bowl. Toss and mix well, adding some pasta water a tablespoon at a time if it is too dry. Toss in the cheese and season with pepper. Serve with crusty bread and a large green salad.