The Share, L to R: Potatoes, Butternut Squash, Red Peppers, Eggplant, Pumpkin, Jalapenos, Salad Mix. I love the colors here!
Welcome! So glad you found your way here. Have a look around, and let me know what you think in the comments!
(Photo: Ann Grummon, www.6acrestudio.com)
All posts in category sustainable
CSA Share #15, and Gleaning-Endings and Beginnings
Posted by realfoodroad on September 26, 2012
http://realfoodroad.com/2012/09/26/csa-share-15-and-gleaning-endings-and-beginnings/
Miso Corn Chowder @perennialplate
In honor of Perennial Plate’s around-the-world tour, about local foods people eat in countries other than the US, and just because it sounded intriguing and the corn is so good right now, I present to you Daniel Klein’s recipe for Miso Corn Chowder. His photo is better than mine, so here’s the link to the recipe and photo at Perennial Plate. Follow Daniel and Mirra on Twitter (@perennialplate, @kaleandcola), and you’ll be treated to photos of their trip, plus links they like, blog posts, and other fun stuff. They are in Japan right now, eating and photographing the most amazing sushi and noodle dishes and other foods, and sharing it with their followers day by day.
Posted by realfoodroad on September 9, 2012
http://realfoodroad.com/2012/09/09/miso-corn-chowder-perennialplate/
CSA Share #7-Time to Break Out the Big Pots
L to R: Yellow Squash, Baby Potatoes, Italian Peppers, Zucchini, Cherry Tomatoes, Eggplant, Swiss Chard, Scallions, Lettuce, Tomatoes, Chile Peppers, Kohlrabi, Slicing Cucumbers, Dill, Beans (Green, Purple, Yellow), Pickling Cucumbers.
Posted by realfoodroad on August 4, 2012
http://realfoodroad.com/2012/08/04/csa-share-7-time-to-break-out-the-big-pots/
CSA #5: We’re Rolling in Veg, and Freezing Blueberries
L to R: tomatoes, lettuce, pickling cucumbers, scallions, swiss chard, parsley, chives, radishes, slicing cucumbers, chile peppers, summer yellow squash, basil, zucchini, rosemary.
Posted by realfoodroad on July 21, 2012
http://realfoodroad.com/2012/07/21/csa-5-were-rolling-in-veg-and-freezing-blueberries/
Tap Into Maple Syrup!
No corn in these bottles, just in my jokes.
Sorry, I couldn’t resist that one.
Seriously, there are few natural flavorings out there with the punch and complexity of maple syrup. Understand, I’m talking about real maple syrup made from maple sap from maple trees, not pancake syrup made in a factory with corn and chemical flavorings. They are absolutely not interchangeable in recipes. If the label on the product you are holding says it contains anything else but maple syrup, it’s not real maple syrup. Real maple syrup can seem expensive at first glance, but it delivers a wallop of flavor in just a small amount, so a jug or bottle can last a very long time. Do you remember that old TV commercial that shows someone pouring (and pouring, and pouring) “pancake syrup” over a stack of pancakes until they are swimming in it? You simply don’t need that much maple syrup to take advantage of its rich, sweet, smoky flavor.
I am bringing it up because the glaze recipe from last time used maple syrup, and I really didn’t want anyone to mix up the two products.
Posted by realfoodroad on June 11, 2012
http://realfoodroad.com/2012/06/11/tap-into-maple-syrup/
Nettle (Urtica dioica)
Get ready to geek out on a weed. This is nettle. More specifically, this is stinging nettle.
Nettle
Its botanical name is Urtica dioica, and it is in the Urticaceae family of plants. It’s one of many in this family that grow wild in North America. If you have the misfortune of encountering it whilst wandering through wooded areas, you will know immediately. Any skin that comes in contact with the little hairs on its leaves and stem will begin to sting and burn, and will do so until you wash with soap and water. A slight stinging, tingling sensation might continue for several hours after that. However, unlike poison ivy, which will continue to curse you with its presence on clothes, shoes, and dog (but I’m not one to hold a grudge), nettle does not sting unless you come in direct contact with it. Wearing gloves, long sleeves and long pants makes foraging for nettle easy and painless.
Posted by realfoodroad on May 18, 2012
http://realfoodroad.com/2012/05/18/nettle-urtica-dioica/
Foraging for Inspiration
Have you been to the site The Perennial Plate yet? You may have noticed it’s one of the links I recommend over there on the right of this page. They are just wrapping up their second year of blogging (and video blogging, although really, the micro-documentaries Daniel Klein and Mirra Fine make are sooooo much more than mere point-the-camera-at-something-and-put-it-online-blogging), and it was even better than the first year. In the first year, their focus was on local, seasonal eating in Minnesota (yes, even in the winter). The second year, they took a road trip around the country, to see what local food traditions they could discover. Their blog is great too (Mirra has her own unique take on this journey, and her relationship with Daniel, and she is damn funny), so I would strongly suggest you hole up this weekend with your computer, and do a marathon of The Perennial Plate.
Posted by realfoodroad on May 11, 2012
http://realfoodroad.com/2012/05/11/foraging-for-inspiration/
