FM-comp-2014

  I’m finally home for a spell, long enough to plan out meals from my farmer’s market, or precisely, grower’s market, and I was eager to see what was available, this early in the season and after an uncommonly long, cold winter. Thanks to greenhouses there were plenty of greens, all kinds of them, kale, tatsoi, pea shoots, spinach, beet greens, basil. We have good local cheese makers so I picked up some sheep’s milk cheese and chevre. Two dozen eggs of course. Jason from Tea Hill Farms said, “Been so cold the chickens just don’t want to grow.” His chickens were just over two pounds and I bought a couple of them. They are so pristine, firm, taught skin, they seem a different species from the ones in the grocery store. I bought oats and Read On »

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National Young Farmers Coalition is an organization that helps new farmers succeed, via NYFC.org.  

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Baby turnips, greens and all, sautéed in butter. 
All veggies from The Chef's Garden. All pix by Donna Turner Ruhlman.

I have never seen Donna so unhinged by vegetables, behind the camera or eating them. She moaned when she tasted. I’d done almost nothing to the baby turnips. I’d sautéed them in a little butter. That was it. Salt. Done. She said, “Oh my God, if you had a restaurant that served just this with a small medallion of meat, it would kill.” It once again showed the truth of what Thomas Keller once said to me: “If you have better product than I do, you can be a better chef than me.” This began last week when Donna and I had to shoot really beautiful radishes and peas. But it’s February. In Cleveland. Not likely to happen. Unless I cast a glance about 50 miles west to the rural town of Huron, OH, home Read On »

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Keep your eye peeled on coffee prices, the morning bean maybe increasing due to a draught in Brazil, via Daily Mail.

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An infographic that depicts the amount of and types of meats produced all over the world, via Food Tech Connect. 

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