Oh, who am I kidding? Last week’s #testkitchen was one of the easiest and enjoyable nights of my life. When your cheesemaker transplant friends from the Pacific Northwest, Genvieve and Conan, show up bearing gifts of PCN cheeses and wine pairings. Then bringer of joy and sanity, nutrition coach/dietician Allison […]
Thanksgiving dinner prep can be stressful. It’s probably the biggest menu and the largest piece of protein you will tackle all year. It doesn’t help that most of the work traditionally happens in the oven, from roasting the turkey, squash and root vegetables, to baking off sweet potatoes, stuffing and […]
head to the kitchen and grab a pomegranate. Cut it in half. Hold one half, cut side down, inside a large bowl and begin to beat on the skin with wooden spoon. Soon the seeds will begin to drop saving you the juicy mess and additional frustration of picking them out with your fingers.
GoldRush (yes, that’s how it’s spelled) apples appeared at my local farm market about 5 years ago and took off, an overnight success. Sort of. The first seedling of GoldRush was planted at the Purdue University Research Farm in Lafayette, Indiana in 1973. Seven years later it was selected as […]
Every choice we make is an opportunity to elevate our lives, to choose something meaningful, to choose better. Shopping and connecting at farm markets is one of those choices.
Last Saturday at the 32nd Street Farmers Market in Baltimore I made a recipe that was just a little different. It was a pan of egg fu yung, that American Chinese takeout favorite (said no-one ever), an omelette made with mushrooms and bean sprouts that we all like better when […]
This. This is a food mill. Well, this is one is commercial grade. I’m guessing if you own, or have seen a food mill that it looks a lot like the one your grandmother or your mom had. In fact, one of them probably passed it down to you.
Caramelized brussels sprouts develop natural sugars. Serve with dill mayonnaise or sweet and sour fish sauce.
Tomato + cucumber salad with eggplant crisps Serves 4-6 For eggplant crisps: 1 medium eggplant, peeled and cut in 1/4” slices 1/4 cup olive oil For salad: 1/2 tomato, seeded and diced 1/2 cucumber, peeled, seeded and finely diced 2 tbs olive oil 1/4 cup chopped cilantro 1 tsp Berbere […]
Raspberry Balsamic-glazed Chicken Serves 4-6 Think of it as a fresh berry sweet-and-sour. Perfect for the stovetop or the summer grill. Slice and serve over salad with sliced sweet peppers for a quick, light summer meal. For glaze: 1 tbs olive oil 1/2 small onion, diced 1/2 pt red raspberries […]
