- Healing Foods with Letha Hadady
- Fefferoni—My New Favorite Pickled Chile
- A Schmaltzy Glossary
- Are Your Pickles Real?
- Day 2: Pigs & Produce at Thackeray Farms
- Day 1: Dinner at McCrady's
- Chicken Cacciatore the Mexican Way
- The Next Garam Masala: Harissa
- Natural Beauty from an Organic Farm
- A Ricotta Revelation
My family started composting in our backyard last year, and this summer, my husband scattered some of the resulting soil in the bed where we plant thyme, basil, parsley and sage. A few weeks later, out sprouted two big, leafy plants we didn't recognize. "It looks like some kind of squash," said my husband, who grew up with a quarter-acre vegetable plot in his backyard. So we let the mystery plants grow. It turns out, the seeds from a spaghetti squash we'd eaten last summer must have survived the composting process. We got tons of rain this summer, so we never even watered the plants. A few weeks ago, we had our first harvest. I cooked a squash using steps 1 & 3 from this recipe by F&W's Marcia Kiesel and tossed the strands with some whole-wheat spaghetti and pesto. The process of composting is basically benign neglect—you throw vegetable peelings, eggshells and leaves in a pile and let it sit. I never expected I would also get a vegetable garden without having to lift a finger.