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Category Archive for 'local food'

Into a large vitamix blender I added: — a whole lot of fresh garden cilantro with juicy stalks — about 5 or 6 whole chard leaves fresh the garden, green, ruby, and yellow — about 5 or so dark green dino kale leaves — a whole head of an heirloom lettuce from the garden — […]

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  If I had to name this recipe it would be “spring cilantro mango”. ¬†Or what about “cilantro mango tango”? In a large vitamix blender I put: — Fresh picked cilantro — leaves, stalks and several fresh “tips”, where it’s light green and juicy (where the plant is starting to send up its flowering stalk). […]

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Perused one of my local wild spots yesterday, with an eye out for the surplus. I’m looking for things whose cup overfloweth, if you know what I mean. So at this time, mostly overripe (we got about 1% of the harvest) wild artichokes (Cynara cardunculus) open up into these amazingly beautiful flowers. They are covered […]

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Cynara cardunculus, or artichoke thistle, is the wild version of the commerical artichoke. But get this, they taste the same, and have delicious hearts, but they are armored with thistle spikes. Considering eating a whole artichoke down the heart is a slow food and fun ordeal already in our culinary traditions, then why should adding […]

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David Wolfe has called these fruit, (not actually berries) Incan berries. So you can buy them at Whole Foods or whathaveyou, often as Incan Berries. You can even go to this site and go to products and buy them. They are also known as: poha, Cape gooseberry ground cherry golden berry (or goldenberry). These superfoods […]

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One of the big things I try to teach my students and coach my clients on, is the importance of choosing the right plants. Most people only know a handful of plants to start with, and have eaten about as many. So they typically want to choose plants that are 1. already overrepresented in the […]

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You roast them until dark brown, almost black. Like dark roasted coffee or dark chocolate. They contain caffeine like stimulants and an extraordinarily rich flavor profile. They are related to avocados, in the Laurel or Lauraceae family, and their fruit when fully ripe can be eaten like an avocado. The leaves, although 3 times as […]

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