…and Erik, of course! I’ve been on a business trip in Armenia for almost five weeks. Living in a hotel for this long is strange. You might think that it’s nice to have someone to make the bed and clean the bathroom, but Erik usually takes care of both of those. I’m really a terrible housekeeper. I don’t think I would have survived the 50′s very well. So, really, it’s just strange noises and Fox . . . → Read More: Missing my kitchen…
|
||||||
 |
The weather was nice yesterday, so I was able to bring my camera to the market. It is definitely spring now! Ramps have been in for a few weeks but are still going strong. I read the article in the NY Times about how ramps are being over-harvested. I asked our sources at the market about it. They said that some ramps are cultivated by farmers, and those are sustainable. Others are harvested in . . . → Read More: Market Day Because of work, Lindsay has been out of the country for four weeks. I haven’t mentioned it because I was afraid that once we posted about it, it would give me an easy excuse to let things go in the kitchen (and on the blog). In the end, I kept cooking. Very few of my meals were eaten out or ordered in. I’m confident that I can keep it up for one last week, . . . → Read More: How to Make Pasta and Spinach with Onion and Goat Cheese “Sauce” This easy recipe was my end of Dark Days / welcome back to fresh greens meal. Sautéed Shitake, Kale, and Leeks Makes 2-4 servings Ingredients: Amount Ingredient Preparation Where we bought it (* Union Sq. Greenmarket) 1 bunch Dinosaur or Tuscan kale If necessary due to thickness, trim or remove stems Norwich Meadows * 4 large Shitake mushrooms Stems removed and sliced Bulich Mushrooms * 1 – 2 Leeks Thinly sliced Paffenroth Gardens * . . . → Read More: How to Make Sautéed Shitake, Kale, and Leeks I have to admit that I was skeptical of this project. I made Erik try it, because I thought it would be an interesting experiment, but I wasn’t terribly hopeful that this would come close to the commercial dyes. But look! The colors are so vivid! It’s really not much harder than using Paas and the ingredients are pretty common, so you could do this on a whim…like the day before Easter when you . . . → Read More: Take a Pause from Paas and Make Your Own Natural Easter Egg Dye |
|||||
|
Copyright © 2025 EatLocal365 - All Rights Reserved Powered by WordPress & Atahualpa |
||||||
