LOVE blueberry season. My Great Grandmother Lola used to get lost in the woods picking huckleberries; a wild blueberry-like cousin. She would come home with bites and scratches all over, but a pile of berries gathered in her dress. I think about her every time I am picking my weight in blueberries at a u-pick…
Tag: buy local
How to make passata
Passata (or more specifically Passata di Pomodoro) is the multi-purpose tomato purée. This Italian staple is relatively easy to make albeit messy! Group processing is the fun and easy way to do all of this. Gather your goodies and friends and make a day of it. This last spring when we convened to process tomatoes…
Malai (cream) Broccoli with Spiced Almond Cream Sauce
It’s time to put you on some of the yummiest broccoli you can make. CSA’s have been filled with cauliflower, romeneseco, and broccoli the last few weeks and I wound up with with about five heads in the fridge. While most people know a good way to cook these cruciferous veggies, they tend to get…
Pickled Beets
When it is beet season many local farmers will have bulk flash sales. I usually will pick up beets carrots and cabbage around the same time and do a big run of pickling, canning and fermenting. Pickled beets remind me of my mothers plate at dinner time. There is reason I still have this underlying…
Black Farms, Food Systems Disruptions, and COVID-19
When COVID hit it became glaringly obvious the food system was broken. We knew to some degree it wasn’t working, but it took the gears screeching to a stop in our economy. Overnight, milk was being dumped, produce was being left to rot, animals being killed because there wasn’t room to keep them. It wasn’t…
Fall Squash Salad with Roselle Vinaigrette
When covid wasn’t a daily worry, the non-profit Working Food in Gainesville Florida, hosted a pumpkin tasting event that highlighted a variety of ways to use locally grown native squash creatively in dishes and beverages. Beer, bread, ferments, meals, salads, and desserts. It was neat to see the versatility of winter squash and why this…
Honey Roasted Fall Squash with Harissa Studded Ricotta
One thing I am really humbled about is getting to play with food. The byproduct if you will of saving seed is food to eat. Not so ironic why it’s so important to do this kind of work. But it gets really cool when farmers and gardeners become breeders and start designing food. Often times…
Market Brownies
My first job in the culinary world was at a little deli in a residential town center. We opened early in the morning, served fresh brewed coffee, homemade baked goods, and deli salads by the pound. I didn’t know it at the time but this would be the cornerstone of the career I chose. And…
THE FOOD STORIES PROJECT 