Remember last week when I picked strawberries and toured Bird’s Farm? The bok choy and tatsoi in the high tunnel were too beautiful for me to resist. Rich in Vitamin A and C, these greens are tasty ways to supplement your diet. They are mild in flavor, sweeter than kale or mustard greens, and...
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Mint is a weed by any definition. Many gardeners even consider it invasive – the stuff will fill a space and beyond. Our patch resides in a bed alongside the house bordered by the sidewalk. For the most part, this contains the spread and last year oregano actually overtook some of the mint zone....
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It’s rhubarb season in central Ohio! I like rhubarb in jam, strawberry rhubarb pie, and my grandmother’s rhubarb crunch. But my favorite way to enjoy this slightly sweet, floral, first “fruit” of spring is in a vodka infusion. You might think I’m a lush but hear me out. Rhubarb is tongue-searingly sour and requires...
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Do you know about the US Farmers and Ranchers Alliance (USFRA)? It is a newly created umbrella organization of state farm bureaus and grower’s councils. Their mission is to “lead the dialogue and answer Americans’ questions about how we raise our food”. Their new website Food Dialogues is designed to help facilitate conversations about...
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Nothing says spring like firing up the grill, eating local asparagus, enjoying herbs from the garden, and reveling in the wonder of the egg. Combine them all in this grilled asparagus chimichurri recipe and the season bursts forth from your fork. Chimichurri is an Argentinian herb sauce typically made with chopped fresh parsley, oregano,...
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On our trip to San Salvador Island, we stayed at Coconut Cottage which indeed was home to several coconut trees. Not being the kind of people to shy away from a free food source, Alex and Lil collected several big heavy coconuts and commenced to opening. Extracting the Coconut They instantly discovered that opening...
Read more →Do you ever prepare a tired ingredient in a new way? The other day we cooked Ohio bison burgers and wanted a ‘fry’ without potatoes. Riffing off the roasted root vegetables on Lil’s plate at Senate, Alex cut up some parsnips into very thin wedges. He arranged them in a single layer on a...
Read more →Earlier this week, we were slated to bring a soup to family dinner with Alex’s parents. I spied our last local pie pumpkin languishing on the counter and thought of squash soup. I typically make winter squash soup by oven roasting the squash, sautéing onions and garlic in oil, and then pureeing everything together....
Read more →Way back in August when the grass was green and the weather sticky hot, Flying J Farm opened its (barn) doors to host the Shake the Hand that Feeds You dinner benefiting Slow Food Columbus. Alex, Lil, and I attended with our Japanese exchange student Anna. Chefs from Skillet Rustic. Urban. Food expertly cooked...
Read more →Need a gift for a person who appreciates the provenance of presents? Here are eleven fun, unique ideas from central Ohio: 1) Little Alouette makes the most beautiful baby gifts, period. This holiday they offer personalized teethers, rocking horses, and a stunning nativity set. 2) I picked up a Zeroz Wallet for myself this...
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