life on garden time
Some tastes are summer in your mouth. This is one of them. When the weather gets gloomy, and the great overcast sky of Seattle forms a continuous ombrey of silver-darkening-to-slate with the damp pavement, this is the flavor that recalls sun on your neck and trips to the lake. This is also the recipe that [Continue Reading...]
This is one of those dishes that, as a caterer, I could charge $3 per piece for and people would happily pay it. Perfectly fresh figs topped with homemade fresh lemon ricotta and sprigs of organic spearmint. Can’t you just hear the cash draining from wallets everywhere? Actually, figs are a beast to work with [Continue Reading...]
It’s been a busy week over on the Northwest Edible Facebook Page. We blew through the 5,000s in no time and are currently sitting at over 6,000 smart, bad-ass and very attractive community members. Thank you guys! Homebrew Husband captured the exact moment of the 6,000th like on his phone. Not that we are total [Continue Reading...]
This Walnut Lemon Pesto has become my go-to pesto recipe in late summer when the basil is huge and really needs to get cut back before it flowers. While I adore a classic pesto, this version has a few advantages over the traditional pine-nut & parm variety. First, it’s way cheaper to make. No $25-a-pound [Continue Reading...]
Salad Days are here….again. But this time, spring’s tender lettuce isn’t taking center stage. Because it’s moderately warm here in the Maritime Northwest (and, I gather, roughly as hot the 6th circle of Hell elsewhere in the U.S.) I want to cook and eat cold food, and entree salads fits the bill perfectly. Here’s a [Continue Reading...]
I made zucchini chips for the first time. They were easy, they were a hit, they made zucchini into something fun. Something really fun. Maybe too fun. This is how it happened. Zucchini Chips 1 medium zucchiniOlive Oil, for brushing dehydrator traysSalt, to taste Slice zucchini very thin. I used a Japanese slicer (like a mandoline, but better, [Continue Reading...]
Not everyone loves beets. Good, more for me. I love roasted beets tossed with a simple vinaigrette. The technique is dead simple and lends itself to multiple variations. I pick my beets at around golf ball size. I’d like to say that’s because they are sweetest when they are small, but truthfully I’d love big, [Continue Reading...]
As promised, today is the day to announce the winner of the Back to the Roots Oyster Mushroom Giveaway. In a few weeks, our lucky winner is going to be sporting some serious Fungus Among Us action, just like this: But first, an idea for what you can do once you harvest your can’t-get-fresher-than-this mushrooms. [Continue Reading...]
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