Though summer is starting to feel the elbow of fall, I’m still in a picnic kind of mood (to be honest, I’m ALWAYS in a picnic mood). I’m sure we have at least a few more of these soft, blowsy days left here in Seattle, where we’re enjoying the height of Northwest summer time. It’s the kind of sultry, seductive weather that makes it a sin not to take your food into the garden or onto the water.
This is national Farmers Market Week and what could be more identified with the glories of a summer farmers market than those juicy globes of goodness —vine ripened tomatoes.
When I think of a a nice breakfast, I usually think of eggs: poached, scrambled or in an omelet. I consider if I want hash browns, home fries, or toast. But I rarely (okay—never) think of my egg’s momma. Was she a Jersey Giant, a Rhode Island Red (probably) or the elusive Buff Orpington? But there is a growing flock of chicken-istas in America who do.
Some days it feels like the flood of information I’m absorbing about how I should eat is going to drown me. I want to do the right thing and I also want to be able to plan dinner without consulting six websites and a Ouija board. So, here is the complete list (so far) of my top 12 steps for making your kitchen and table sustainable and delicious.
Free Range vs Pastured
Although this topic has been discussed a lot (heritage chickens are the new poster girls for sustainable eating) I still find that most of my savvy friends don’t really understand the whole “free range” chicken scam.
So, here’s my streamlined synopsis of a typically convoluted USDA regulation: According to the USDA, chickens raised for [...]
Last week a friend suggested we go the Willows Inn, a 1910 craftsman-style B & B on Lummi Island, for a 2-day getaway. I was pretty sure Lummi was one of the San Juan Islands, but not much beyond that. Granted, I’m a Seattle newbie, but surprisingly few of the locals I asked had been to Lummi Island, either. Well, that’s a darn shame; it’s gorgeous. Maybe I’m biased by the ease with which we were transitioned from the grey squalls in Seattle to 2 days of Caribbean weather on Lummi. That might have colored my opinion. Just saying.
So many books cross my threshold (and fight their way into my overstuffed library/walk-in closet) that I decided to add reviews of some of the more interesting and/or thought provoking to the site. I’ve gotten some wonderful books lately, and some that make you grieve for the trees wasted in their production.
I just returned from a week of such wonderful food camaraderie at the IACP conference in Portland, Ore., I had to share. I know this isn’t the focus of my blog, but sometimes real life intervenes. And if we were to take a vote on the the most sustainably-minded part of America, Portland would surely get the green ribbon (with Seattle right behind). So I guess there is a through line.
Preparation of this meltingly tender roast relies more on a flamboyant approach than on complicated cooking techniques. You should serve your guests the same variety of red wine that you use in the marinade. The roast is equally successful served cold, sliced on a buffet. The Parsley and Walnut Salad is a lovely accompaniment to this dish.
If you’re like me, shopping has become a drag. In my efforts to be responsible, green, humane, and healthy, grocery shopping has turned into bootcamp. Instead of strolling in and picking up something that sounds yummy for dinner, I often feel morally and intellectually challenged to make my selections. The grocery aisles have become a giant food-centric IQ test.
