Pickles – not just cucumbers
This page is a work in progress, as this is a large subject and I feel that some info is better than no info… Succinctly, pickling is a process of adding shelf life to food,…
Chile Peppers
Seared Shishito peppers with corn grits topped with fresh tomato and red onion. Whether whipping up a quick table sauce from grilled serrano chiles or fire roasting whole green chiles to peel and use for…
Basil and Tomatoes
This time of year the simpler the better. Fresh living foods need very little to shine. Besides the occasional blistering of cherry tomatoes on a grill pan for inclusion in a pasta dish or with…
Preserving
This is a broad topic. I make no attempt to cover all aspects of the preservation of seasonal produce, but I will offer some thoughts and link to resources that I’ve found valuable. Food safety,…
Leeks
One of my favorite ingredients. I say this about a lot of things, but it’s true. Whenever you encounter an ingredient that is truly at its best it is a joy to work with and…
Garlic Scapes
One of the mysterious inclusions in many CSA boxes. What does this “scape” plant look like and what other flavors is it available in? Scape – /skāp/ noun1. BOTANYa long, leafless flower stalk coming directly…
Eat Your Greens
If you’ve bought our beets, you’ve probably heard me ask “And you eat the tops, right?” So many people toss the best parts of so many crops. Partly because we’re just not used to seeing…
Crop Storage
Storage of produce. For the home cook the question usually becomes the question “Should I refrigerate or not?”, but it’s a little more complicated than that. Most refrigerators are designed around keeping PHF (potentially hazardous…
Tortillas, Pikelets, Crumpets, and English Muffins
Almost every sourdough method I’m aware of from the ones I caught casual glimpses and mutterings of from relatives’s kitchens as a child to some of the more scholarly writing on the subject that dogmatically mandate a ritual sacrifice of starter for various stated reasons.
Sourdough Bread
We eat a lot of sourdough, the only bread we eat was naturally leavened by Pharmakulur, Lillian St. Bread, Forest Creek Farm, or in our kitchen. I believe in fermented foods. The fermentation process seems…