In 1961, Alice Walker enrolled at the historically black women’s college Spelman College in Atlanta, Georgia. There she became active in civil rights issues. After two years, she transferred to Sarah Lawrence College. Her move was partially due to her outrage over the loss of her professor Howard Zinn, who was fired for supporting desegregation protests. At Sarah Lawrence, Walker was mentored by her poetry professor Muriel Rukeyser, who helped Walker publish her first book, a collection of poems... called Once.
Curious about more of your favorite authors’ college experiences? Check out our blog throughout the week. We’ll be sharing more insider information about the authors we love and the colleges and universities that took part in shaping them.
Summer is coming to a close. The days are growing shorter, kids are coming home from camp, and back-to-school sales are so prevalent that shopping centers are practically perfumed with the smell of freshly sharpened number two pencils.
It’s time to honor the last days of sunshine and fresh, local summer produce by cooking as much as possible, and ideally, cooking with ingredients that you’ve never used before.
As you prepare a shopping list for your next trip to the farmer’s market,... consider picking up any of the following ingredients that might not be on a “household name” basis with most home cooks.
You may know zucchini as the green vegetable that looks like the bulky cousin of the cucumber. Yellow zucchini (also known as summer squash) is similar in flavor to its deep green counterpart. Like green zucchini, they have immense nutritional value. The vibrant yellow color makes it a beautiful addition to summer salads; it’s also a bright addition to sautéed vegetable medleys. Canal House Cooking recommends slicing zucchini paper-thin and serving with olive oil and grated pecorino, or deep-frying thicker slices. And yes, you can use yellow zucchini in zucchini bread recipes, too.
Swiss chard is a leafy green that grows on short, stubby stalks that can be yellow, green, or even beet-red. It’s commonly served in Mediterranean cooking and is generally cooked over heat to soften the thick leaves.
Canal House Cooking suggests sautéing chard with olive oil and lemon. For a richer take on this healthy green vegetable, Canal House Cooking recommends broiling swiss chard after drizzling it with cream, dotting it with butter, and sprinkling it with grated cheese. It has never been so easy to get friends and family to eat their leafy greens.
Chervil, a green herb with delicate little leaves and a light, licorice flavor, is sometimes considered parsley for the gourmet. Chervil is used to season and garnish like parsley, but it is best put to use in a light, elegant, and very healthy chilled cauliflower soup. Find the recipe in Canal House Cooking, Volume 4: Farm Markets and Gardens.
See previous weeks’ suggestions from Open Road Media on trying new fruits, vegetables, and herbs from the farmers’ market for your weekend cooking and entertaining.