This was too fun a meal not to share. While the brewery’s undergoing some massive renovations to the space, hence, the garden plans for this season have been on hold, we’ve still got to e...
Friday marked the birthday of brewer Pete, and we managed to surprise him by baking this cake right under his nose. (Or over it, as the new kitchen is directly above the brewery.) I was looking aroun...
So I didn’t tell anyone that I took the last five or six of their dried apricots from the kitchen, which had been left out for more than a week. What I did was chop them up and fold them into a...
As the air gets colder by the day, and the garden spits out its last peppers and cherry tomatoes of the year, it was time for a little cleaning-out of the containers on the roof. Some are still growi...
What to do with a random smattering of peppers, pole beans, cucumber, and cherry tomatoes to harvest on any given day? Well, one of the easiest things you can do is to put them out, fresh, as a fresh...
In a word: we’re totally fine! Yes, Red Hook, Brooklyn was looking to be the eye of Hurricane Irene according to many experts’ forecasts in the few days before it hit the East Coast. But ...
They say you should pick cucumbers before they get too big and start to turn yellow, a sign of over-ripeness. Well, we apparently missed the boat on this one — weeks ago, it seems. While peekin...
Yes, it’s Friday, but that means we can still squeeze in a day of playing Name That Plant! There are all sorts of them just now perking up on the roof. Like these little, triangular peppers, wi...
‘Tis the season for deviled eggs — not that anyone here minds eating them all year. It’s also high season for eggs from the hens, who lay almost one a day each. Must be all the spen...
I’ve misplaced some of the half-empty seed packets that were used this spring, so it took me a little while to retrace what this plant’s called. But it has definitely been the question of...
This is another tough one. I don’t expect anyone to have seen it or eaten it before, as I certainly haven’t until inspecting the leaves and gently plucking them off, like an archaeologist...
It’s high time I shared the revelation that’s come to our rooftop garden. This project has been months in the works, and years if you count the work of my consultants on this project, who...
Spring is evidently still in full-swing on the rooftop, although the warm weather might have us think differently. These pole beans have just hit their stride and are proliferating with a handful of ...
Thank goodness for the rain last week. It came just in time to save the fledgling plants from the heatwave — and to refill the rainwater collection system, which had been dry for nearly a week....
If “Saison” means “season” in French (and it does), then this drink is actually a double entendre — it’s strawberry season on the rooftop! Or, make that “sai...
I’ve been nipping the buds off of herbs for weeks now — thyme, caraway and even sage that had overwintered. But since planting them in the kegs early April, some of the leafy greens are a...
Beans. They’re actually the seeds of the plant. And even though they may look bone-dry and ready to cook to death in soup, these dried beans are essentially what you plant in spring, to have a ...
Some people might say it’s sacrilegious to use a huge wedge of Cabot Clothbound Cheddar in a casserole of macaroni and cheese. But we say… thanks, Anne Saxelby! The cheesemonger of New Yo...
Now that is what I call a hop-head! These hops, planted last spring and grown to taller lengths than their bamboo poles could reach by late summer, have come back with a vengeance this spring. And we...
There’s something about these eggs. They make the silkiest scrambled, creamiest poached, and most striking sunny side-up, with its deep orange yolk. They must have twice the richness of average...
This recipe came together rather by chance. Ethiopian spice mix? A castaway from the Kandake beer-making experiment. Yellow, orange and red peppers? I had about five pounds of these, some a little so...
This little twist on a classic sandwich came in honor of the hens’ seasonal return to laying eggs. There are at least a dozen brown eggs from the ladies in the fridge now. What to do? I’m...
I’ve spent the last three days — yes, three days — picking out seeds. It’s time to resuscitate the garden (and, incidentally, this blog) from its snowy winter slumber, if at l...
It’s been a while since I mentioned how the hens were doing. I’m happy to report that the Sixpoint hens have survived the Christmas blizzard of 2010 right at home on their Red Hook roofto...
There’s a lot of leftover squash risotto from last week’s holiday party. First tip: it’s really easy to underestimate how much risotto you’re going to make. (Think the volume ...
In the beginning of summer, I went a little crazy with nasturtium, putting them on top of everything for garnish. It’s a flower that tastes peppery, and makes things look tropical — what&...
One ham. Two veggies. One risotto, with butternut squash. Two homemade ice cream flavors, and a big apple crisp. Such were the simple delicacies on the table last night for Sixpoint’s annual ho...
This week’s Name That Plant contest is more of a food-and-music trivia question with a visual clue. You’ll name this plant, if you can figure out the following: The tree of this fruit was...
In all my years of cooking for others, one year of caring for dogs, and several months of experimenting with edible uses for the biggest byproduct of beer production, spent grain, I finally figured o...
I hope everyone had a gobble-icious Thanksgiving, and got to make your favorite side dish or stuffing for a huge group. My best contribution to the Thanksgiving spread this year? A platter of roasted...
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