Harness the Sun – for Tea!

By Lori Powell

To celebrate the last of the long days of summer, sun tea is in order. It is nice to know that you can still make something at home with such minimal fuss as sun tea.

You simply need a large, clean glass container with a lid, some tea bags or leaves, some good clean water and lots of bright sun…oh and patience. For sweeteners add honey, maple syrup, or pure fruit juice just before serving. Ice is mandatory.

I like to refer to this as Slow Sips because this humble beverage is about as far away from instant sweetened iced teas or soda as possible.

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A Meal from Mushrooms

By Lori Powell

My fridge is a bit empty due to my being out all last week on a location photo shoot. But if you have a pantry stocked with some good grub that includes some condiments, you’re well on your way to creating a delicious meal for one.

This week I’m going meatless and turning to some meaty portobello mushrooms. I am generally not a fan of these oversized fungi but when roasted, broiled or grilled whole they deliver a different world of flavor. You see, when roasted or broiled, the outside edges and gills get a bit crispy. On the grill over high heat, they get pretty much the same effect, with the added bonus of a smoky hit.

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Shishito Peppers – the New Hot Thing

By Lori Powell

I’m kind of on a vegetable kick at the moment but then, isn’t that what summer is all about? Before we know it, fall’s chill will be in the air and the summer harvest will disappear. Not that I am lamenting summer just yet but I’m really embracing the last two months of the earth’s seasonal bounty.

Every weekend I go to the farmers’ market, whether I’m in Pennsylvania, New York City, Upstate New York or even while on vacation. It is my kind of candy shop.

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Beautiful Beans!

By Lori Powell

About 100 years ago, the string bean had a makeover and was newly uncloaked as a stringless wonder. A very good thing since it was considered laborious to de-string.

Since then, the humble bean has gone on to new heights of popularity. Farmers are growing unusual varieties with exotic names in abundance. I've highlighted three below (see photo) after buying them at the Union Square Greenmarket in New York City.

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Chill Out with Mache and Cherry Salad

By Lori Powell

We are experiencing yet another heat wave and I’m not sure about you, but I am in no mood to cook today. That’s completely odd for me to say, but true! Usually I have to be stricken ill not to want to cook.

Along with people, not a lot of crops are happy in this heat. I’m not quite sure what happened to the cherry crop but they are amazing in the Northeast this year – super-dark and sweet. Also, they keep you cool if you eat them chilled.

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