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RecentArchives
SEO by:
Michael Eakes
Web Development by:
Ryan Wright |
ZUCCHINI -- french croquettes -- turkish gozleme -- american cakeshello all - we are in high summer. zucchinis pour from the earth. they are so fine.this is my favorite zucchini preparation -- a great many thanks, and much love go to Burt Greene, a fabulous cook, the sweetest of men, and a wellspring of inspiration  recipe OUTLINE (have fun -- feel free to veer) grated zucchini (2 cups or a whole lot more -- there are never enough cakes it seems) sea salt red pepper flakes shallot, red onion or neither large garlic clove, minced or crushed curry powder, ground coriander, etc (1/2 teaspoon) sun dried tomatoes, dried raspberries, etc any other thing you may want (shredded greens, blanched or not, sunflower seeds, toasted or not, etc) olive oil (2 Tbsp) baking powder (1/2 tsp) whole wheat flour (1/3 - 2/3 cup) vegetable oil (3 Tbsp) 1) sprinkle zucchini with salt, let stand 20 minutes, wring out (reserve liquid for broth or future grain) 2) combine and mix wet materials and spices. then flour and baking powder. 3) make into patties 4) drop in pan with veg. oil over medium heat. heat til golden brown on one side. turn over. cook until golden brown on the other. (use less flour this way) alternatively, bring the heat down to low after turning gozleme over, then cover and finish cooking about 12 minutes. (the more-flour cooking method) enjoy, if you would please Posted 7/27/2007 link
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buy local, support the peasantryI am reading Barbara Kingsolver's, 'Animal, Vegetable, Miracle'. I culled this gem today, written by her husband, Steven L. Hopp:'Food transport has become a bizarre and profitable economic equation that's no longer really about feeding anyone: in our own nation we export 1.1 million tons of potatoes, while we also import 1.4 million tons. If you care about farmers, let the potatoes stay home.' www.viacampesina.org LA VIA CAMPESINA -- International Peasant Movement Posted 7/16/2007 link
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sheet mulched vegetable bed -- five months onthe fruits of sheet mulching
Posted 7/14/2007 link
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a luther burbank salad? i wonder if the world's most adept plant whisperers could horticulturally turn this leaf into a meal.. serve on platter. sprinkle with seeds. drizzle with oil, sea salt, pepper, and pomegranate molasses. Posted 7/09/2007 link
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incontrovertible evidence that CSA's rockwhen i arrived home today, i needed fuel. on my fruit plate, from my CSA box, were nectarines and blueberries.- one fabulous nectarine - 1/3 pint of fresh blueberries were placed in a blender with two of my pantry staples: - rice milk - two organic bananas, $0.29 each from TrJoes (please though, ask them to carry organic, 'fair trade bananas' -- Oké distributes -- if you shop there) this was among the best smoothies i have ever experienced Posted 7/05/2007 link
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plum salsa, recipe fresh plums red pepper flakes (pepperoncini) black ground pepper sea salt olive oil cut flesh away from stones. once stones are removed, chop pile coarsely. place in bowl. sprinkle with pepperoncini, black pepper, and sea salt, to taste. drizzle with olive oil. mix well. put on anything. ANYTHING. yum. Posted 7/02/2007 link
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embrace this fruiting season Sunny California is America's fruit and produce capital. We have riches here approaching unimaginable elsewhere -- even right here in urban San Francisco. Amazingly, our chilly, foggy city is at least a month ahead, seasonally, of the Willamette Valley in Oregon in terms of its available fruit harvest. Look for plums right now. They may be littering your garden.  Pick them (up). Eat them. We let our scant and precious, edible cityscapes go to waste, too often in cities -- because 'food comes from stores' or 'food comes from farms'. Food comes from plants -- plants in your community. Eat local. Eat fresh. Plums on the ground. Plums in a bowl. Plum salsa. Remember, please, to thank your food provider and treat them kindly as you harvest. Posted 7/02/2007 link
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early summer sauté in skillet, combine olive oil, red pepper flakes, whole coriander seed, and 4-5 garlic cloves, chopped roughly and lightly crushed. heat gently until fragrant. (fresh ginger is lovely in addition to the garlic as well) add rinsed kale leaves, with rinse water clinging. salt and cover -- 15 minutes (kale and this step are optional) slice 2-5 fresh zucchinis in 4 long sections each. chop these roughly. add to pan with sea salt and whole white peppercorns (in about 1/3 proportion to the amount of coriander added earlier). stir. (cover less than 3 minutes -- cook another 4-5) slice kernels from 2 cobs of fresh white corn. add to pan with a pinch more fleur de sel. (keep over medium low heat, uncovered for another 3-5 minutes) serve. ***recipe notes for whole site: water = filtered water salt = sea salt = fleur de sel plant based foods = organically grown Posted 7/01/2007 link
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leaf of baby kale, recipe place tip of fresh-plucked, baby kale leaf barely in mouth. bite through leaf tip with front teeth, drawing leaf back in micro-inch increments, biting each time. consider the changing section of the leaf as you reach the stem and continue biting incrementally down, leaving the flesh of the leaf largely exposed -- and resting flat across the expanse of your tongue. then figure out what to do next. gasp. sigh. wonder. however you respond -- it will be singular. namaste Posted 7/01/2007 link
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(the best) carrot cake 1 1/2 cup ---- whole wheat pastry flour (or some combination of other preferred flours) 5/8 cup ----- evaporated cane juice 2 tsp -------- baking powder 1 tsp -------- cinnamon 1/4 tsp ------ sea salt 1/4 cup ------ millet, toasted 3/4 cup ------ +carrot juice / -rice milk combination 2 tsp -------- vanilla extract 1/4 cup ------ oil (vegetable, walnut, canola, etc) 1 Tbsp ------- flax, ground 1/2 cup ------ carrot juice 1/2 cup ------ carrot pulp 1 Tbsp ------- ginger preheat oven to 350. in large bowl, mix dry ingredients together. re-constitute carrot pulp with carrot juice in equal proportion. add this to bowl of wet ingredients combine wet and dry until just mixed. pour thinly into oiled baking dish and bake for 25-30 minutes. pour thickly, and bake for 45 minutes. a knife should come out clean. namaste Posted 7/01/2007 link
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