I'm just a 15 year old high school student in the Philadelphia suburbs with a love for food. I have an apprenticeship at Lacroix at the Rittenhouse, and will be writing about my experiences there, as well as anything else that strikes my palate.
I think I see future salsa in there... not very creative, I know. But I've had salsa on the brain lately. Been trying to find the exact right heat and spice.
the delicata squash (not sure I'm spelling it correctly) makes an excellent risotto. Not exciting but very yummy.
Some type of gazpacho using the tomatoes, chile, watermelon, and bell peppers.
I just learned there's a lot you can do with watermelon rinds. Apparently, pickled watermelon rind is a Southern thing. Haven't tried it yet but I have some watermelon in my fridge and, well, why throw something out when you can eat it?http://www.watermelonrind.com/
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