Cochon 555, a pig celebration & cooking competition held across the USA to raise awareness of sustainable farming & heritage breed pigs, via Cochon 555.

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Watch Julian Temperley, master-cider maker of the Somerset Distillery make cider and apple brandy in lovely Somerset, England; via Guardian UK.

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So this is it, a gloomy fall day, and smallish haul (summer’s bounty fading, sigh), with a lot of green plum tomatoes, not even very good green plum tomatoes.  Anyone have a good pickling recipe for them!? Think I may try a curry flavored pickle.  Would fry them but have been having too much fun frying the sweet potatoes—so much better than russets! Parsley, kale, lettuces, beets, some nice crisp apples, onions, scallions, delicious watermelon. So what’s the final verdict on this summer’s CSA experience?  Ours?  The product over all was good.  I think the value was acceptable, and worth it for the quality and for our desire to encourage and support the farmers who help us get good food for our families. There is only one negative, but it’s a big one.  Choice.  I Read On »

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This was what I was looking at when my vegetable love alarm went off.  A San Francisco hotel room during BlogHer 2010.  Unfortunately, it’s going to happen.  We forgot to pick up our CSA.  Donna had flown to New York first thing Saturday morning after a last minute invite for some city fun (bloodies at Balthazar, Aquagrill for cherry stones and oysters, Eataly for pizza and pastas, the rooftop terrace at the Grammercy Park Hotel for drinks and then Peasant for a late dinner of razor clams, octopus, tripe, cuttlefish and veal bolognese over a thick eggy pasta—oy, I went to the wrong coast!)—so asking a friend to pick up our share had not been on my pre-flight to do list, and Donna, in her haste, didn’t think of it. When I remembered, it was Read On »

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Yesterday was 92 degrees.  This morning was low sixties, with that wonderful slate sky that descends in fall and the chill wakes me up and makes me want to cook.  There’s still corn the farmers market, fat kerneled and juicy, still very sweet, still aching to be baked.  The green beans are getting big and tough and can be roasted (hot oven, chilli flakes, cumin, smashed garlic, 20 minutes).   The chillis are vivid and the jalapeno plant that Donna planted in the spring is loaded down with fat hot ones.  I got a jar of chilli’s pickling, more or less this recipe here out of this awesome book, only I’m going to let set out at room temp to get them fermenting a little before putting them in the fridge. I’ve got a best friend Read On »

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