Tag eat local
Here I am, cooking on TV with the lovely hosts of Twin Cities Live!
Fall is Sweet Potato Time Maybe it’s the falling leaves, or the chill creeping into the morning air, but for some reason, I’m craving sweetness. The Halloween candy displays have been up in stores for weeks, promising sugary oblivion. This is a good time to bake up a bunch of sweet potatoes. I want to
Around this time of the summer, the zucchini cartoons start appearing in the paper. Gardeners are creeping around in the dark of night, unloading zucchini on unsuspecting neighbors. My question for everyone trying to unload their zucchini is, have you ever grown kale? Kale Just Keeps On Giving Trust me, kale cranks out the harvest
Have you ever had two separate experiences, and as they percolated in your mind, the combination inspired something else entirely? That’s exactly what happened to me at last month’s Grain Gathering, and my inspiration was buckwheat. Buckwheat is Beautiful As I wrote last week, at the Grain Gathering I toured an experimental grain field, planted
When you think about grilling, it’s usually all about burgers, or corn on the cob, or even pizza. But have you tried grilling cantaloupe? Yes,. when the cantaloupes are heavy on the vine, fat with sweet, juicy goodness, it just happens to be grilling season. So why not grilled cantaloupe? Like pineapple and peaches, cantaloupe
Turnips never make the list of sexy vegetables. I haven’t yet heard that turnips will be the “new kale,” but who knows, maybe the fruity crunch of Hakurei Turnips will change all that. Unlike the usual purple tinged, pink, or just kind of rough looking over-wintered turnip, these Hakurei turnips are a joy to eat
The rhubarb plants in my garden don’t care whether I ever get around to them. Every Spring, their crinkled leaves start growing under a coating of snow or ice, sure in the knowledge that it will soon pass. The moment the snow melts, they unfurl with great resolution and optimism. You can’t stop the rhubarb.
I have big news! I finally bought a new grill. Yup, just a run of the mill, under $200 number. No bells, no whistles, no LED lights or motorized spit. Because, really, I don’t need anything fancy. Just heavy grates and consistent heat. It took me some time, after years in the vegetarian wilderness, to