This side dish recipe for Steamed Fennel, Carrots, and Radishes with Passover Herb Salsa Verde is perfect for Seder — or Easter. …
I’m always intrigued by the ways in which entrepreneurial minds figure out how to get local foods to more people. A few years ago, Jennifer Piette started Out of the Box Collective, a Los Angeles-based home-to-kitchen grocery delivery service, that unites busy home cooks with great locally grown and produced seasonal ingredients. Busy is the operative word here; each box comes with a menu and recipes using the foods in the box. Last year Out of the Box asked me to put together a box based on my recipes, and this year they offered the same deal to their subscribers.
Here’s a great opportunity to win a box of locally grown ingredients and artisan-made provisions from Out …
I felt like Helen Hunt in the movie “Twister” as I barreled up Highway 99 to Wasco, CA. Only instead of tornadoes, I was looking to catch an almond orchard in full bloom. I’d heard for years about the unusual beauty of this winter flowering, but as with a midwestern storm, a sighting–if you don’t live on an almond farm–is dependant on the vagaries of weather and on being in the right place at precisely the right time. I was determined that this year I would make every effort to witness the fleeting miracle firsthand.
I was in constant text communication with Nate Siemens of Fat Uncle Farms in Wasco, and we determined that Friday, February 7 would …
Last week, I wrote about Siena Farms and their approach to maximizing the growing and selling seasons DESPITE being in a cold climate. Here’s a sampling of winter markets in other parts of the country. I’ve been to all of these–maybe not in deepest winter, but definitely during shoulder seasons.
The photo above is what February looks like at the Portland Farmers Market. The 22-year-old market has 250 vendors over six sites.
Not cold enough for you? How about the Mill City Farmers Market in Minneapolis? Susan Dietrich was the first one to write in last week to cheerlead for the MN markets that offer potatoes, onions, carrots, shallots, cabbage, beets, parsnips, rutabagas, frozen raspberries, radishes, …
A summer-only mindset is a missed opportunity for farmers and shoppers alike. Shoppers, what do you think farmers do the rest of the year? Farmers, why limit yourself?
Even in the coldest climates, there are intrepid growers who realize summer’s way too short a selling season to sustain a farm and are figuring out how to provide better local ingredients through the “slow season.”
People: Basil pesto is for summer, when the herb has soaked up the sun and is fragrant as all get out. Oh, and much less expensive. I’ll agree to a winter basil pesto on one condition: proceed IF you preserved last summer’s basil in olive oil.
How many of you did that last September? Right–me neither. In winter, make pesto from kale. Its earthy flavor is perfect this time of year as a topping for bruschetta with ricotta and parmigiano-reggiano (above), as a seasoning for soup, or stirred into pasta (bottom). I first learned about this version from expat author Faith Willinger in the late ’90s. Back then, Tuscan kale, the variety shown below, was a rarity in the U.S., and Faith, who …
Sometimes old and new come crashing together to remind us that there is nothing new under the sun. It’s Tu B’Shevat today, a minor Jewish holiday with big meaning.
Tu b’ what? The name simply means the 15th of Shevat on the Hebrew Calendar, the date chosen by the ancients to calculate the age of trees and for purposes of taxing the past harvests and predicting the next. The 15th just happens to fall on the full moon, a sort of biblical link to current interest in biodynamic farming practice.
In deep winter, but with days already getting longer, Tu B’Shevat offers a pre-dawn glimmer of the growing season to come. The holiday is symbolized …
We typically fill January with lofty me, me, me self-improvement goals, hang all else, that are doomed to fail because of their unspecific grandiosity. Sorry to be so harsh, but you know perfectly well what I’m talking about.
The key is baby steps. After six weeks of too much sugar, salt, fat, and liquor, here are my top “incrementals” that will take me (I hope) from wish to reality:
Eat out less. Sorry, dear chef friends, this month I’ve got to tighten my belt in all manner of ways. It’s just too …
I am so hungry! Thanks to everyone who left comments about their favorite cheeses and how they serve them in last week’s blog post. And special thanks to those of you who got hyper-specific with names and farms.
Everything in moderation, I know, but your ideas sound so delicious that I want to indulge in them all. From Gruyere-enriched roasted root gratins to schmears of homemade ricotta with jam for breakfast, your comments take us from holiday cocktails through brunch. The addition of cheese to a dish or buffet instantly raises the “specialness” factor, perfect this time of year. Here, right back at you, are a couple of my own ways with cheese:
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