Slow Food’s biannual international gathering celebrates the diversity of local foods from around the world.
Photo by Judith Hausman This basic shiitake mushroom saute pairs well with almost any carbohydrate. Another project at my farm garden is inoculating logs with shiitake mushroom spores for a crop of meaty mushrooms. Before the more Mediterranean vegetables come in around here, earthy shiitake mushrooms are a treat with all the other early vegetables. […]
Photo by Rick Gush Fortunately, my favorite peppers grow more abundantly in Italy than my former U.S. home. Some of my favorite peppers in the garden now are friggitelli, which are the same as the cubanelle peppers I used to grow in California. In California, these were an oddity, but here in Italy, they are […]
Photo by Judith Hausman This carrot-radish salad would be good in a hummus, falafel or turkey sandwich, too. I wasn’t a big fan of radishes until I helped my garden-mate, Vicki the Radish Queen, grow some. Instead of imparting a burnt, dry flavor, they now say “crisp” and “zingy” to me. White-and-green Icicle radishes; round, […]
Photo courtesy of www.revivalfoods.com Revival Foods cruises around Georgia, offering fresh produce in areas that don’t have access to it. You don’t have to wake up early on Saturday mornings to buy locally grown foods. Creative farmers have found a way to bring their produce to you. A spinoff of food trucks, mobile farmers markets […]
Photo by Rick Gush Loquats are often sweeter when picked fresh from a feral tree. One day when I was 12, I discovered a fruiting loquat tree on my walk home from school. I ate a lot of loquats that year, and I’ve since enjoyed hunting for free loquats. Loquat, Eriobotyra japonica, is certainly one […]
Photo by Judith Hausman Any hard cheese will work in this tomato cheese biscuit recipe. I love community cookbooks because they are historical artifacts. Measurements might be a “soup spoon” of honey or “butter, the size of an egg.” Casseroles might use “convenience foods,” such as canned mushroom soup, and salads might be based on green […]
Photo by Judith Hausman The lime zest in this garlic scape gremolata recipe imparts a delicious, tropical flavor. The area where we grow garlic used to be a swimming pool. It was filled-in with wonderful soil and compost, but the stones that defined the rectangular pool are still there, outlining our dense forest of garlic. We […]
Graphic courtesy of The Ocean Project Today is the celebration of the 20th World Oceans Day. World Oceans Day, an event recognized by the United Nations, is in its 20th year today. This year’s them is Youth: the Next Wave for Change. According to The Ocean Project, today is an international celebration of the huge […]
