Single Man's Kitchen

Single Man's Kitchen Local, seasonal food from organic and better sources. How to cook what is available at the farmer markets for your family.

This page is an exploration of local, seasonal, organic and better foods, and how to cook them for meals at home. Sources, recipes, techniques and some rants about the industrialized food supply are normal. Get involved, share your knowledge, and enjoy the journey.

As I don't use pesticides in my garden, I occasionally get visitors.This is one of the biggest grasshoppers in the Ameri...
08/03/2026

As I don't use pesticides in my garden, I occasionally get visitors.
This is one of the biggest grasshoppers in the Americas, a female obscure bird grasshopper (Schistocerca obscura), here munching on some of my sweet potato vine leaves.

Just before serving, the portobello caps were flipped over, the gills piled with grated black truffle Gouda and a lid pu...
08/02/2026

Just before serving, the portobello caps were flipped over, the gills piled with grated black truffle Gouda and a lid put on the pan to facilitate melting.

The roasted tatume squash, out into a bowl and mashed with butter, garlic, long pepper and salt.
08/02/2026

The roasted tatume squash, out into a bowl and mashed with butter, garlic, long pepper and salt.

The tatume squash out of the oven and ready for scooping out and mashing.
08/02/2026

The tatume squash out of the oven and ready for scooping out and mashing.

The portobello mushrooms started gill side up with the port and balsamic on the gills. When they start to wilt you will ...
08/02/2026

The portobello mushrooms started gill side up with the port and balsamic on the gills. When they start to wilt you will hear the liquids hit the hot skillet, and it is time to flip them over.

To go with the portobello, a large, very ripe tatume squash gets a head start in a 375° F (190° C) oven for about 45 min...
08/02/2026

To go with the portobello, a large, very ripe tatume squash gets a head start in a 375° F (190° C) oven for about 45 minutes. It varies according to the size and thickness of the squash.
The seeds were removed and roasted.

One of my favorite vegetarian meals is portobello braised in port and black mission fig balsamic.
08/02/2026

One of my favorite vegetarian meals is portobello braised in port and black mission fig balsamic.

This mirapoix is for the beef necks. It is a base a lot of cooks use, with carrots, onions and celery. Typically the spi...
08/01/2026

This mirapoix is for the beef necks. It is a base a lot of cooks use, with carrots, onions and celery. Typically the spices are S&P plus thyme and bay leaves, but can vary widely.
The cajun "holy trinity" replaces the carrots with green peppers, but a secret is that the result is much better with red bell peppers, and if you throw some hot chile in there, you will be way ahead of the game.

Cheaper cuts of meat are becoming more common.Beef shank prices went through the roof, along with oxtails, so the stewin...
07/31/2026

Cheaper cuts of meat are becoming more common.
Beef shank prices went through the roof, along with oxtails, so the stewing meat of choice is now beef necks.

What I eat is often dictated by what is in the garden, so the pasta was an excuse to use up some of the basil that is cu...
07/30/2026

What I eat is often dictated by what is in the garden, so the pasta was an excuse to use up some of the basil that is currently going insane in a raised bed. A quick pesto made with pecans and tossing the egg pasta in it with a little of the pasta water.

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