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What's A Farmbox?

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In Washington D.C., Shawn Traylor begins his odyssey with Community Supported Agriculture.

A few weeks ago, I was kicking around in Adams Morgan on a Saturday morning. The residue from Snowpocalypse 2010 had finally melted, the sun was shining, and I was feeling fine. I turned the corner onto Columbia Road, and saw a big white delivery truck where a smiling, bearded man was handing happy people boxes of gorgeous produce. “What’s this?” I thought. I meandered over to investigate.......read more

From The Farmbox

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Shawn Traylor's kicks off his food co-op cooking odyssey. On the menu: Beef shortribs with beet orzo and a pea shoot gremolata.

Farmbox Ingredients: * Beets * Mixed color carrots * Hardneck garlic * Pea shoots   Listening to: * Animal Collective – Merriweather Post Pavilion * Bruce Springsteen – Born to Run * Mission of Burma – Signals, Calls and Marches   All these root vegetables and nowhere to go but to the braised shortribs. Mario Batali’s shortribs from his Babbo cookbook......read more

From the Farmbox

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A journey into community supported agriculture continues. On the menu: Poached arctic char with Italian dandelion contorni.

Dandelions! Greens! Is it? Can it be? It must be! (drum roll please)…It’s SPRING!   It’s enough to make my blue eyes turn turquoise. No kidding.   Now, if you’re like me, then your normal recipe for dandelions is a good hard yank with a garden-gloved fist followed by a cold beer for all your hard work. But seeing as these were Italian dandelions, that just......read more

From The Farmbox

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With his salsify apple crabcakes, Shawn Traylor turns an unsightly root vegetable into a delicious thing of beauty.

If you happen to be making a list of (or song about, coffee table book on…) the world’s filthiest and/or ugliest vegetables, please make sure to include salsify on your list. Would you just look at how ugly these things are?!? But, through the miracle of Photoshop, look how purty I made them.   I jest. No Photoshop trickery here, just some peeling, boiling, mashing, mixing,......read more

From the Farmbox

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Pics and notes from our NYC event with Wired.

So, I’m from Louisiana. And though I can’t be certain, I’m fairly sure that we Louisianians, categorically, are not known for eating a lot of beets. The same cannot be said for Russians, for whom beets……   Damn. I was about to say “are like potatoes to us." But that ain’t quite right. Russians heart their potatoes rather......read more

From the Farmbox

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Shawn Traylor ramps up his farmbox cooking adventure. On the menu: Mixed seafood grill with ramp pesto spaghetti.

It’s a fairly unassailable assertion that you’ve heard a bazillion times (possibly from a Brazilian?) – food cooked outside tastes better. I know. Duh, right? And there are many who would go further and argue that food cooked over charcoal is far superior to food cooked on a gas grill. I count myself among them. Then there is another smaller circle in the Fuel Preferences of......read more

From the Farmbox

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Shawn Traylor takes a day away from his farmbox cooking odyssey to plant his very own Russian-style garden.

Taking a slight left turn at Albuquerque now, folks, so please remember to keep all arms, legs, and capes inside the vehicle. Today we’re going to change it up a little and forgo the usual cooking and talk a little about growing things that will be cooked at a future date uncertain.   As you may have learned from previous posts on this very Web log, I have the amazing fortune to be......read more

Jam On It

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Shawn Traylor's fig jam is fre-fre-fre-freshhhh.

Bum. Bum. Bum. Bum. Bumpabum bum bum.Jam on it. (Yeah yeah, we know, we know) - Newcleus Like many of you, my first encounter with figs was of the packaged elf-made snack food variety. And like some (and I’m guessing fewer) of you, my first encounter with JAM was the aforementioned 1983 NYC electrofunk classic. See, in Louisiana we were always about JELLY. I jest. About the jam, I mean. But......read more

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