We’ve been kinda bummed lately. With all the face covering and social distancing in place we can’t really do a big part of our mission: talking to folks about food. One of the aspects that brought us into what we do is talking and sharing ideas around food, culture, and sustainability and that has been severely curtailed. This season, I expect, may bring a different interest in simple meal prep, food storage and even preserving. We plan to share some of our approaches to these topics through our CSA email list but also our website and social media platforms and we encourage you to do so too. If you make something that inspires tell us about it.
For years folks have encouraged us to publish some of our recipes, but that didn’t make sense as there are so many recipe sites that are pretty good. And besides, I don’t cook that way. By a recipe I mean. Generally I think in terms of the type of ingredients that I have on hand and leverage that with whatever else is readily available. Then I think about technique and go from there. So yeah, I’m not really a recipe writer.
But in the times we’re in I need somewhere that I can point to and say I’ve got some information that I approve of on the subjects of particular ingredients, technique, preserving…
Photos above include a few weeknight meals and some longer form projects. There are simple salads toped with watermelon radish, crumpets with raspberry preserves, miso glazed and smoked salmon, lion’s mane “crab” cakes, a breakfast sandwich, chile crusted coconut and sweet potato bites, whole wheat sourdough tortillas, farm hash, fermented cornbread and white bean with heritage chicken stew. Also photographed is a creation from Brightside Bakery that featured some of our delicata squash and some olive and spinach loaf from Pharmakultur.
Pickles – not just cucumbers
Chile Peppers
Basil and Tomatoes
Preserving
Leeks
Garlic Scapes
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
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
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
Lemongrass
Lemongrass, is one of our favorite seasoning crops. Great to use fresh, dried, or frozen. All this winter we’ve been making tea with just lemongrass
Thai inspired soup
Never had I thought this could be this simple. The first time I started in this direction I followed a method that started with fresh