In food news this week, we talk about how the recent protests have some unintended consequences: Temporary food deserts.
In this Week’s What’s for Dinner segment, Marisa’s got her spin on this NY Times recipes for Greek Swiss Chard Pie.
And in How’d You Make That, Joy has an update on a recipe she talked with Emily Teel about almost a year ago: Priya Krishna’s Saag Feta. (Joy veganized it by replacing the cheese with tofu and adding some cashews and nutritional yeast to the spinach to replace lost cheesiness and richness.)
Marisa and Joy have found themselves in an apron role reversal. After years of doing without an apron she’d wear all the time, Joy found her love match apron in an unlikely place (the Chambray Cobbler Apron from Vermont Country Store). Meanwhile, Marisa’s beloved Rough Linen Pinafore Aprons have been MIA since last summer and she’s cooking without one.
And in What We’re Loving, it’s Italian Greens from Podere di Melo farm.
An announced for our Local Mouthful Patreon members: Our first Zoom coffee hang will be on Saturday, June 27, at noon.