Posted on January 21, 2014read more
Roast garlic is now served in many fine restaurants in place of table butter for bread. Once roasted, garlic loses its sharpness and becomes sweet, rich and tender. It is very simple and makes an elegant statement at a formal dinner or a leaner alternative to spread on your bread every day. And don't be afraid to add liberal amounts to blended spreads and dips.
Posted on January 14, 2014
Baked Onions With Fetaread more
If you store your onions properly, you can enjoy this little treat with local onions all winter long.
Posted on January 7, 2014
This time of year you may find Burdock at your local market or Coop. You might also gather it in your backyard. It is the root from that plant that carries those irritating marble sized burrs that stick to your socks and gloves as you walk through woods and meadows. Do a web search to find out ways to indetify and harvest it. Here is how you might cook itread more
Posted on December 31, 2013
Part of finding a more connected way to cook and eat is dealing with abundance when you are blessed with it and scarcity when nature demands it. The traditional coming and going of scarcity and abundance linked us with timeless rhythms of nature and the earth and ourselves. We had to think and plan ahead. We had to treasure and conserve abundance. We had to manage and endure scarcity. We had to take what the world gave us and it taught us discipline, reverence and humility.These lessons are hardread more
Posted on December 10, 2013
Even in the dead of winter sunchokes (also called Jeruselam artichokes) are available locally. The are a tasty marriage of waterchestnuts and waxy potatoes. Reheated this makes a great brown bag lunch.read more