Amy Andrews
Amy Andrews inspires people to care about where their food comes from, cook simply with the seasons, and cultivate a joyful relationship with food and body. She is a certified wine professional from the Culinary Institute of America at Napa Valley and blogs at RIPE Food & Wine.
In Season: Broccolini, Purple Radish, and Artisan All-Purpose Flour
One of the earliest farm-fresh spring vegetables in our area is the cross of broccoli and Chinese broccoli (gai lan), which is known as broccolini or broccolette.
March 31, 2025
Delicata Squash, Golden Beets, and French Fingerling Potatoes
This cylindrical striped beauty with its manageable size, tender edible skin, and butternut-meets-sweet-potato taste is the friendliest winter squash.
September 30, 2024
Red Raspberries, Green Beans, and Borage Blossoms
Nothing says summer like fresh-picked, warmed-by-the-sun raspberries.
June 28, 2024
Strawberry Rhubarb Pound Cake
We call this “madeleine cake” at my house because it is reminiscent of the tender and subtly sweet shell-shaped cakes of the same name.
April 1, 2024
Rainbow Chard, Purslane, and Cherries
In fields and gardens, chard is one of the earliest greens to pop from the winter ground.
April 1, 2024
Fuyu Persimmon, Shiso, and Baby Romaine
Crisp and honey sweet, Fuyu persimmons add a bright lift to snack boards and winter salads.
December 28, 2023
Purple Daikon Radishes, Curly Kale, and Leeks
Surprising beauty can be found in roots, lying just below the earth’s skin.
September 25, 2023