Turn A Mason Jar Into A Twine Holder With This Easy Kitchen Hack

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I’ve been tying a lot of stuff up lately. Must be that  cultural zeitgeist thing working on me. If you want to make all your kitchen bondage tasks (everything from trussing a beef tenderloin to draining your homemade ricotta) far easier, make yourself a DIY twine holder from a mason jar. This is the simplest kitchen hack ever, and I highly [Continue Reading…]

DIY Lacto-Fermentation Weight for Mason Jars

Fermentation Weight 2

There are three things to manage if you want the most successful lacto-fermented vegetables: Salt levels Fermentation temperature Oxygen exposure When it comes to that third thing – oxygen exposure – the goal is none. The Lactic Acid Bacteria that ferment veggies into tangy deliciousness are anaerobic. They do their best work far away from [Continue Reading…]

Mache Salad with Pickled Beets and Goat Cheese

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Pickings are mighty slim in the garden right now, but I do have mache. This freely self-sowing (not to say weedy) tender salad green is the most green thing I’ve picked in months. While I was looking the other way, it’s filled an entire bed with these little, nutty rosettes. I like mache, I really [Continue Reading…]

Kitchen Tip: 9 By 9 Inch Pan Perfectly Sized For 1 Gallon Freezer Bag

9 by 9 square pan

I bake almost all my quick breads and cakes in square 9 by 9 pans. I’ll admit that this started out as a happy accident. Six years ago, in an effort to earn a little extra holiday cash, I took a seasonal job as the Holiday Food Demo Girl at my local mall’s Williams-Sonoma store. [Continue Reading…]

Thai Red Curry Cabbage Salad

Thai Red Curry Slaw

A few months ago I planted a half-bed of Farao cabbage, a new-to-me variety that has become my official favorite fresh eating cabbage. This pointy-headed cabbage has performed wonderfully for me on dense spacing, so I’m a bit embarrassed to admit that I’ve made basically one thing with it. That’s not to say the cabbage has gone to [Continue Reading…]

Spring Pea Soup with Coconut Milk

Pea Soup with Coconut Milk

I love early spring as a gardener, but I hate it as a chef. All the delicate flavors of spring we look forward to – the asparagus and rhubarb and tender greens – those crops tend to be ready for harvesting about 6 weeks after our tummies are ready to be eating them. Talk about [Continue Reading…]

How To Make Simple Syrup

Simple Syrup

I was at my local Yuppie-Hippie market and saw that you can actually buy Simple Syrup for cocktails. Like, pre-made, with a label and everything. A beautifully designed 12-ounce bottle of the stuff will only set you back about $7. Wait, SEVEN DOLLARS? For sugar water? It’s really quite shocking that I don’t get thrown [Continue Reading…]

Beet and Apple Salad with Yogurt-Dill Dressing

Beet Apple Salad with Yogurt Dill Dressing

My kids love this salad. It’s full of big, chunky pieces of roasted beets and apple, and has a mild, creamy dressing. And it’s bright pink, which adds to the fun. If you want something a little more sophisticated than a Barbie Ferrari colored salad at the dinner table, just spoon the dressing over the [Continue Reading…]

What To Make When You Have Too Many Eggs

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It happens to almost every chicken keeper eventually, I think. Your girls are putting out the eggy goods faster than your family can eat them. Our flock as it currently stands has gifted us up to a dozen eggs in a day, and 8-9 per day is pretty typical. When I find myself staring at [Continue Reading…]

Sensational Cool Season Salads from the Northwest Flower and Garden Show

Kale Caesar Salad

Last Sunday I presented a garden-to-table cooking demo called Sensational Cool Season Salads at the Northwest Flower and Garden Show. I showed how to make salads that highlight great winter produce. I’m always a huge bundle of nerves before any public speaking engagement, but I think it went pretty well. I crammed four salad demos [Continue Reading…]

Roasted Carrots with Feta and Parsley

Roasted Carrots

This is a simple side dish that turns even bulk, supermarket carrots into something special. The combination of the sweet roasted carrots and the salty feta works really well together, and the parsley and lemon keep everything fresh and bright tasting. This dish couldn’t be simpler – toss carrots in olive oil and season with [Continue Reading…]

Easy Cabbage and Pasta with Creamy Mustard Sauce

Cabbage and Pasta with Mustard Cream Sauce

The dish came about as so many do. I was searching for inspiration in the fridge and found only cold, leftover cooked pasta and a head of green cabbage. Cabbage and noodles can seem ho-hum, but more than one civilization has applied culinary alchemy to them and made greatness happen. I won’t claim this dish [Continue Reading…]