Dandelion (Taraxacum officinale).
Every Spring, they arrive—like herring—by the millions, ready to be served: raw as salad, cooked as potherbs, or brewed into a coffee substitute or old-fashioned wine. While some people struggle to maintain uniform green lawns, we don’t care a bit. We welcome the dandelion’s appearance each year.
June is, as the song says, “bustin’ out all over.” It’s as apt a description as one could want. We’re nearly overwhelmed by the proliferation of lush greenery and flowers, a cacophony of birdsong and buzzing insects, trout leaping in the brooks, and new fawns frolicking in their polka-dotted finery.
Regular subscribers to our updates newsletter receive these updates from our blog, Just Served, directly—but there is much more at the blog that isn’t delivered automatically. You can, if you wish, follow us on Facebook, and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.
This month’s quotes (from On the Table’s culinary quote collection) celebrates foods, like dandelions, that are free for the taking:
My fare is really sumptuous this evening; buffaloe’s humps, tongues and marrowbones, fine trout parched meal pepper and salt, and a good appetite; the last is not considered the least of the luxuries. Journals of Lewis and Clark, Thursday, June 13, 1805
A white truffle, which elsewhere might sell for hundreds of dollars, seemed easier to come by than something fresh and green. What could be got from the woods was free and amounted to a diurnal dining diary that everyone kept in their heads. May was wild asparagus, arugula, and artichokes. June was wild lettuce and stinging nettles. July was cherries and wild strawberries. August was forest berries. September was porcini. Bill Buford
The kind of crabbing my wife likes to do is to return from an afternoon’s swim or sunbathing session, open the refrigerator door, and find a generous plate of crab cakes all ready to cook. Euell Gibbons
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---- the new sites ----
(alas, despite so many of Shakespeare’s phrases becoming essential parts of modern English usage, “hide the salami” was not among them)
(Catherine Lamb baked four creepy-crawly tollhouse cookie recipes for Lucky Peach readers—so we don’t have to)
(Stephen Schmidt, of Manuscript Cookbooks Survey [see below], has a good look at upscale dinner-party planning of the mid-nineteenth century)
(Jessica Firger’s article in Newsweek)
(online monthly newsletter of the Culinary Historians of Canada)
(well-abstracted podcasts, from Cynthia Graber and Nicola Twilley, on food science and history)
(descriptions of 37 types, by The Cleaver Quarterly and Lucky Peach)
(Nils Bernstein’s quick survey, at Food Republic)
(Blake Lingle’s Lucky Peach article on the history and technology behind frites/chips/fries)
(on accessing recipe manuscripts, digitally, at the American Antiquarian Society)
(Ashlie Stevens joins in the discussion, at The Guardian)
(Sean Timberlake explains all at About.com)
(Stephen Forbes on the historical and sociological reasons behind the changing status of certain fruits and vegetables)
(article, in The Economist, examining recent research on the effect of early food processing on human evolution)
(searchable database assembled by Europeana.eu and the Digital Public Library of America in conjunction with the Medicine and Society chair at University of Fribourg; a search for “food”—68,620 hits, “cooking”— 19,110, but “dessert” garnered just 757)
---- inspirational (or otherwise useful) site for writers/bloggers ----
---- yet another blog ----
---- that‘s all for now ----
Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:
Some of the URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advantage of them). We do not receive any compensation for listing them here, and provide them without any form of recommendation—other than the fact that they looked interesting to us.
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The Resource Guide for Food Writers, Update #188 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author‘s prior written permission—is strictly prohibited.
Copyright (c) 2016 by Gary Allen.