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farmers market

Home, Lifestyle

The SLOW Week Vol.4

April 26, 2017

S-Shop for starters/seedlings. Now is the time to be thinking about vegetables you’d like to plant in your garden. Farmers’ markets, nurseries and pop-up sales are good places to find heirloom tomatoes, peppers, herbs and plenty of other seasonal vegetables. This past weekend, I visited Cornerstone in Sonoma for the annual Tomatomania sale, a two-day sale of 300 heirloom and hybrid tomatoes. So when you go shopping for your garden, grab your favorites and add a new variety to the mix. I picked up a new one called Michael Pollan!

L-Learn I am loving the podcast The Feed by Rick Bayless and Steve Dolinsky. Great information, topics and information……and it’s free! 

O-Own a bag drying rackI try to limit the consumption of sealable plastic bags but in all honesty they are handy for a variety of reasons mainly marinating meat and vegetables. When I can, I wash and reuse only those that have been used for fruits and vegetables, those that are used for meat and fish I discard. Alternatively, you could use a tall drinking glass with wooden skewers.

W-Watch SustainableThis week I attended a viewing of the movie at a local bookstore. The movie reminded me of Food Inc, the movie I mentioned in last week’s post. The movie highlights farmers, the struggles they face making a living and the difference between small farmers and big-ag farming.

I haven’t been posting a weekly report as much of the same is still around. I do know, after speaking with a few farmers, is that early peach varieties will arrive within the month, cherries are just around the corner and mulberries will arrive soon!

Have a great week!

Farmers Markets, Home, Lifestyle

10 Things To Do With Herbs

September 13, 2016

It happens most every time I buy a bunch of herbs. I use one tablespoon for a recipe and then the rest is placed in my vegetable bin only to find itself being pushed further and further back until, one day, I notice a not so pleasant odor and discover a slimy, dark mass and wonder how long it’s been there. Sound familiar? Here are my 10 tips for using those herbs so they won’t end up in your compost bin.

 

Compound Butter

It sounds super fancy but it’s really just butter with add-ins. Take a stick of softened butter and add herbs. Re-form using plastic wrap or parchment. Place in refrigerator to harden if you plan to use soon, in the freezer if not. Once firm it can be sliced and added to many dishes or placed on top of a steak, think blue cheese and shallot butter. Having a log of garlic and Italian parsley butter to slather on bread for garlic bread is a last minute wonder, or try one of my favorites. Start with one stick of unsalted butter, add one heaping tablespoon of chopped dill, one heaping tablespoon of minced shallot, a teaspoon of lemon zest, an 1/8 of a teaspoon kosher salt and a squeeze of fresh lemon juice. Pulse in a small food processor or mix by hand.

Compound butter

Dill, Shallot, Lemon Juice and Zest Butter

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