Kohlrabi is an alien-looking summer vegetable-you pick one out at the farmer’ s market and have no idea what to do with it. This season marker my first experience diving deep into the vegetable that’s related to the cabbage family and I’ve been enjoying coming up with interesting ways to cook it. Continue reading
Food and Drink
Chickpea + Cucumber + Feta Salad
My boss recently gave me some awesome cucumbers from her summer garden, and a chickpea salad was the perfect way to eat them! Creamy, delicious and protein-filled, this is one of my new favorites! Continue reading
Fresh Harvest Tomato Salsa
Harvest season means fresh salsa! From one trip to the hoop house, we found all the fresh produce we needed to create a delightful summer snack. Continue reading
Grilled Chicken with Fresh, Seasonal Bruschetta
Farm fresh: Tomatoes, straight from the vine
In season, juicy and delicious, multicolored cherry tomatoes are front and center in this great, easy, weeknight recipe. Simply grill or oven bake some chicken breasts, prepare this succulent farm-fresh bruschetta and combine. Your taste buds will thank you. Continue reading
Culinary Advice from MasterChef and Urban Gardener, Stephen Lee [Interview]
I recently had the opportunity to interview MasterChef contestant and Urban Gardener Stephen Lee about his culinary advice, inspiration for recipes and thoughts on growing your own food. See below for his thoughts. Continue reading
Rustic Purple French Fries and Alder Smoked Wild Salmon Chowder
Sometimes you just want French fries for dinner. I sourced some incredible purple and pink potatoes from the farmer’s market and on a busy day, decided I was going to eat a ton of French fries and call it a full-balanced meal. With some Alder Smoked Wild Salmon Chowder by Fishpeople on the side for dipping, this was a delight. Continue reading
Cajun-Style Spicy White and Black Beans (Adapted from Mama Ella’s White Beans)
Cajun food is close to my heart since my mom I from Louisiana and recently after a long and grey cloudy day, I decided to make a recipe that’s pretty familiar to me: spicy beans and rice. I have a great cookbook for Cajun food by Elizabeth Choate (Yes, from the TV show Swamp People!) that featured a delicious looking recipe for Mama Ella’s White Beans, so I decided to adapt that. I made a couple of changes based off of what was in my pantry at the time, but I bet the original recipe is finger-lickin’ good! Continue reading
How to Eat a Cactus
Have you ever eaten cactus? I’ve tried it once before and the thorns and sheer alien-quality of the meal made it hard to enjoy. Luckily, this great article shares tips for eating cactus and surviving the process. I’ll have to try cactus again!
Have you ever eaten a cactus? It may seem too exotic or even scary to even think about eating a cactus, but it’s actually a delicious and healthy food. This is one way we eat cactus in Mexico!
View original post 565 more words
Savory Sesame Oatmeal with Veggies
Have you ever tried oatmeal not with berries, cream or brown sugar, but with savory flavors? As someone who prefers salts to sweets, this take on oatmeal was right up my alley. Made in a similar way to risotto, this savory oatmeal uses whatever veggies are fresh and in season, broth and spices. Continue reading
Sumac Juice [Foraging]
If you’re into foraging, you won’t want to miss Sumac season! Here’s a great article about foraging the plant, where to find it and how to use it. It even includes a recipe for making Sumac juice!
Thanks (or apologies if you detest pithy wordplay) to Phil Collins’ Sussudio for the punspiration.
Sumac berries are clustered together in heads that easily come loose when the heads are rubbed together.
Staghorn Sumac (Rhus typhina) Key identifiers: tight, red to deep purple flower heads; branches have a velvety texture, like the antlers of young male deer, hence its name.
Allergy alert! Sumac is a mild allergen so those who are hypersensitive to poisonous varieties, such as poison ivy and poison sumac, might also have a reaction to safe sumac. If in doubt, don’t ingest it.
How to make sumac juice: The short version
3 cups sumac berries (unwashed)
4½ cups cold water (hot water destroys the flavour)
Sweetener of choice
Tamp the berries down into your blender then add the water. Start on a slow speed. Blend until the berries are soaked. If you don’t have a blender, muddle the…
View original post 1,176 more words