July 31st, 2012 | Gluten Free, Grain-Free, Recipes, Side Dishes, Vegetarian, entertaining, farmers market, kohlrabi, preparing kohlrabi, roast, roasting vegetables, roasting veggies, volunteering
So I volunteered again at the Farmer’s Market with Klipper’s Organics. Well I’ve volunteered several times but I don’t post enough to detail every single volunteer experience!
I am continuing to enjoy my time at the market, falling into the days rhythm of unpacking, stocking, re-stocking and packing. Taking breaks for chili or scones or just general wandering. I’ve watched cooking demonstrations, listened to wonderful music, and sampled, sampled, sampled! Oh what fun!
June 17th, 2012
This is my last semester of classes before I finish my Masters degree. While I still have a practicum to finish and thesis to write I am beginning to feel like I am close to the end. In honor of this ending, I wanted to really celebrate the student life this summer, by this I mean not working full t ...
June 1st, 2012
The rhubarb theme continues in my mother's garden. My niece was visiting from LA and the family decided to celebrate her "Almost 1" birthday since she wouldn't be in town when she actually turned one. It was the perfect opportunity to use up some of my mom's rhubarb and introduce my wee niece to ...
May 28th, 2012
Often the first vegetable to pop up in the spring, rhubarb is one of my favorites. While I love it in pie my new favorite way of using rhubarb is making compote. Compote is french for "mixture" and is basically just a stewed fruit dish. Rhubarb makes a beautiful compote. Compote is also ...
May 20th, 2012
For my first recipe out of Odd Bits, I decided to bust it open, literally. The author, Jennifer Mclagan, mentioned that a sheep's head was quite fiercesome looking. When my butcher brought it out from the back, held right about head level, I'll admit that it looked quite hideous. The eyeballs b ...
May 12th, 2012
I first heard about guanciale on Chopped. It was a secret ingredient and for some reason I decided to look it up. Oh my goodness! Luscious pig jowl washed with wine and scented with black pepper and thyme. This was something I had to try. The word guanciale comes from 'guancia', which mea ...
