Post written by kristin | 4 Comments »
Basil pesto and fresh grated parmesan
I just can’t resist this post any longer. The green spring talk of the asparagus post keeps beckoning. Green, green basil pesto. Tasty, simple yet sophisticated, good for you!, the kids like it (yup), you can dress it up or not, keep it vegetarian or add non-vegetable matter. Read the rest of this entry »
Post written by andrew | 2 Comments »
the front yard has been improved to include a $20 coldframe. it consists of 3 ten foot 1/2 inch cpvc tubes and a roll of 3 mm plastic. i have used this set up successfully in the past and i have no reason to believe it won’t prevent an early spring frost from killing my lettuce crop. i’m looking at planting a 6 ft square bed of mesclun, i haven’t decided which of 3 seed catalogs will win the contract for seed.
last year i dug up the sod and planted corn, mainly just to get something (that i knew would grow) in the ground. first year gardens are not meant for intensive gardening. i pretty much just turned over the soil and really didn’t weed or tend it that much. in the fall i raked leaves over the whole thing threw a little compost over it and let it rest under a tarp. this spring the soil looks better and is definitely easier to till and prepare for planting.
over the winter i accumulated a larger volume of kitchen scraps and may have a better compost pile working to enrich the soil in a few more weeks. i’ll let you know how that turns out. when i put the seeds in the ground, gentle readers, you will be there.
until next week, andrew
Post written by andrew | Leave Comment »
yes, it is st. Patrick’s day in America. i know the same old boring menu: corned beef, cabbage, and potatoes. when done correctly brisket can be quite tasty, salted and spiced it’s still brisket, mmm. braised cabbage is soul food for my northern European ancestors and me, and who doesn’t like potatoes. Read the rest of this entry »
Post written by kristin | 4 Comments »
When we were young, our mom took an Asian cooking class through the local Adult Ed program and she continued to experiment from there. In the 70s that was a bit exotic in suburban NY. To this day, however, all us kids fondly remember the dishes and most of us still make some, especially Yakisoba. It’s easy and pretty quick once the prep is done (can do it ahead); then the dish is ready in about 10-15 minutes. Best of all, I have found that my children readily eat it, spinach and all. (get ‘em some kiddie chopsticks!) Read the rest of this entry »
Post written by kristin | 3 Comments »
I just have to write a quick post about this talk I attended tonight at The Beanery in Alameda Marketplace. David, one of the owners of Redwood Hill Farm in Sebastopol, CA came all the way to Alameda to give a presentation on their lovely family-owned and operated farm. They have about 300 goats and it is now officially kidding season with baby goats being born everyday. He gave us some history of this family project and how they are old-school and modern at the same time; they support sustainable, humane farming and have modern, artisanal products like goat milk yogurt, kefir and specialty cheeses. They are slowly converting their cheese-making facility to 100% (plus) solar power. At the same time they are growing a family business and providing people with minimally-processed, good goat dairy products. How fabulous! And I love the pictures of the kids:
on Recipes
on The “new” kitchen 
on penne with peas and proscuitto on Yogurt – mmm, culture. on Yogurt – mmm, culture.
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