The unbelievably awesome bounty of my Shared Harvest Winter CSA: Read below!
Wow, I couldn’t believe my eyes when I peeked into the two chock-full boxes I picked up at Busa Farms this rainy afternoon! The cost of the share- $240 for 3 pick-ups of about 38-40lbs of produce- is just about the best money I’ve ever spent on food. My fridge is stuffed to the gills, and I’ve created a dark and cool little “root cellar” in my back stairwell. I’m proud to be so well-stocked with beautiful and delicious local goods all winter long.
Quickie: Added to my winter reading list
A Nation of Farmers was written by Sharon Astyk and Aaron Newton and will be published in the Spring of 2009 by New Society Publishers. It explores the limits and dangers of our globalized and industrialized food system, and argues that the food crisis is a direct result of our current food system. It predicts … Read more
A chicken in every pot, and other weekend culinary ventures
I’ve been doing a lot of thinking about food over the past few days, and helping a friend plan what promises to be a lush seasonal dinner party menu has kicked me into gear to put thought into action and get cookin’…Slow-braising a big ol’ piece of meat into luscious, rich submission. Coaxing out those deep, rustic flavors with wine and roots and herbs. Oh yes! And what the heck, maybe a roast chicken while I’m at it.
Junk food in the neighborhood subverting reforms in the cafeteria
Affording indulgences is part and parcel of a balanced diet, providing that the scales are tipped in favor of whole, fresh, unprocessed foods. Sure, asking that local shops stock their shelves with fruits, nuts and yogurt (all of which can be found- perhaps gathering dust- at just about any convenience store) won’t hurt, but offering an alternative is only half the battle.
Great quote from NYT article on Jamie Oliver
A timeout here for self-anointed Health Nazis. Oliver cooks and eats all kinds of meat and feels free to use butter, cream and cheese, in sane amounts. He is not a diet cop; he’s about scratch cooking, which to him means avoiding processed and fast food, learning pride of ownership, encouraging sparks of creativity and … Read more
Sure, my pizza is a cliche. A delicious, delicious cliche…and other food musing from the weekend
The crisp edge in the air is also a pretty good excuse to crank up the oven, as I have begun to over the past week or so. Knowing that I’d stashed a Whole Foods whole wheat/multigrain pizza dough in the freezer, I was inspired to give in to my desire for a basket of luscious fresh figs to put together an arugula, fig, prosciutto and buffalo mozzarella pizza.
Bean + green soup: a go-to recipe without actually being a recipe
While one of the best things about making soup is the affordance of stretching a little into a lot, the quintessential peasant food, a soup may be as refined as it is rustic.
