These little veggies were served at the Seed Savers Conference dinner and have now been in my refrigerator for over two weeks….and they still look and taste fantastic!  Once again I set myself up for the situation where I didn’t know exactly what I would be making (I kept the menu rather vague listing a ‘Carrot Vegetable Salad with Toasted Cumin”) but I knew it would involve lots of local vegetables and a light vinegar dressing, so I started

  Another salad from Pascale Beale who I had the pleasure of meeting and experiencing her cooking class last fall.  This seemed like a good salad for the season as plums are beginning to roll in and at least some greens are holding their own.  Plums are one of my favorite fruits—their balance of toothsome tartness make them perfect for both sweet and savory moments.     From her beautiful book…   I used organic black plums in this version

  In the Upper Midwest of this hemisphere we’ve had a lovely reprieve with mild temperatures this week, but the mercury will be rising soon and we know many of you south of us are scorching.  Time for a little refreshing break.  This is an easy lemonade utilizing the best part of the lemon—the oils in the peel.  Make a simple syrup and voilá, you have a concentrate for quick beverage assembly.     Adding Szechuan pepper to a drink….when

    Avocados are nearly a perfect food.  They’re creamy, tasty, filled with nutrients and healthy fats, rich in omega-3’s, and they go with so many different kinds of dishes both sweet and savory.  Lately we’ve been eating them with a spoon out of the shell-like skin with no seasonings, or maybe a little lime and salt, and enjoying how filling and satisfying they are by themselves.   You can add avocados to almost any smoothie, the green fruit makes

  Nothing like trying out new recipes on a few hundred people…   There was a request for plantains at a large graduation party a couple of weeks ago.  I’ve made simple chips before by slicing the starchy fruit and either frying or baking the cute seasoned circles as a side dish.  A friend recommended I try these which were a whole new territory and more like a cracker.  The recipe she sent to me is from the blog Paleo Mom,

  My little Sweet Bean. A few weeks ago a friend asked if I would concoct a hummus out of local ingredients for a celebration at the Farmer’s Market.  They wanted to serve hummus in lettuce leaves which is a traditional Iranian dish of spring, but because the group intended to bring focus to reduction in fossil fuels we looked for ingredients we could use from our region.  This took a little pondering.   Basic Hummus is made from garbanzo

 photo by Roy Hampton It has been so fun going through my father’s photos of our times in Mexico.  Good memories of a slower life, and my oh my we all looked so young. This is a print of two nopales (prickly pear cactus) growing on a hilltop.  One grey day while taking a walk on the mesa my father noticed he could see these dancers when he was at a very particular place in the road.  A few feet either

  Red Lentils—one of the most colorful legumes around.  They’re nutritious, delicious and they cook fast if you need some quick protein in a meal.  Check out World’s Healthiest Foods for an afternoon read on these adorable orange delights.  They’re best if rinsed numerous times before cooking: pour water into a bowl with the lentils, stir and swish everything around, then drain and repeat a few times until the water is mostly clear.  Rinsing will help remove the dust as

  I’m a little under the weather today so have been enjoying numerous cups of this delicious and potent elixir.   When we think of turmeric we probably think of curry and the golden-orange brilliance it brings to many dishes.  This remarkable root has a bitter side with an earthy backbone that may be an acquired taste by itself, but when mixed with other flavors it takes everything to another level.  It is also known as Indian Saffron or Poor Man’s Saffron because of the saffron-like

photo by Coleen Sullins This is our cute little neighbor having lunch at the ABR Rock Fence Cabin, a red squirrel who hung out atop the stack of firewood to better peek in our window.  Here he was eating his own snack…but he was also extremely interested in chewing through the top of our freezer-cooler outside the door.  Not so cute.  I’m sure he would have been more than happy to have a pile of these tasty seedy crackers.