Pickled Red Cabbage

Yesterday was the last pickup for our Farmshare until the Spring. I was thrilled to receive more red cabbage. My body loves this delicious stuff. My fellow CSA members seemed less excited. We got red cabbage last time and most people probably still had some at home. I got one extra head from the swap…

Blood Orange Curd

Some friends came over a couple of weeks ago.  We ate Kasha and Beet Salad, divided up a huge amount of nuts that we had ordered online for cheap and made blood orange curd.  It filled my house with excellent conversation and the smell of orange zest. We followed the same formula that I’ve used in…

Blackberry Curd

The drought in British Colombia made the blackberries more scarce than usual this summer.  In response to the lack of berries I came up with a really good blackberry picking innovation.  I have a leather jacket that I have owned since I was 18.  I was trying it on for fun and the salesman thought…

Run a Luncheonette Cooking Camp with Brooklyn Apple Academy

Right before I left on vacation, I had the pleasure of co-teaching a cooking camp for kids at the Sunview Luncheonette in Greenpoint Brooklyn.  The Sunview is an old, classic Luncheonette turned social club and microvenue for art, poetics, regionalism, mutual aid, and commoning.  Members of the Sunview can hold community events, such as teaching seven…

Fennel, Celery and Red Onion Relish

I had the pleasure of attending my first Barbeque of 2015 last weekend.  I was invited to the shin dig by my friend Saul whom I have known for 25 years!  We met as baby adults working at Bergdorf Goodman in the 90’s.  The party was being thrown by Saul’s boyfriend, Keith, in his fabulous…

Four more weird and delicious pestos

In celebration of tender green things and the spring time, I like to make pesto.  Also, I tend to be very busy in the Spring and pesto is a fast way to add a homemade touch to quick food.  I am not actually a big fan of the classic basil and pine nut pesto.  I…

Laying Hens and Herbal Teas

I am working at a farm this summer and fall! This is something I’ve been wanting to do for going on 10 years now, ever since I travelled down the west coast on a bike tour meeting farmers and other people who care about agriculture. Yep, so finally it’s happening. I just finished my first…

Rhubarb Curd Tart with a Buckwheat Almond Crust (Gluten-Free)

Did you know that Buckwheat is related to Rhubarb?  I know!  Weird right?  I was so excited by this fact when I learned it, that I decided to make a rhubarb tart with a buckwheat crust.  Then I had to wait until rhubarb season returned.  Now the rhubarb is back and this tart is everything…

Four Weird and Delicious Pestos

I know this is weird, but I don’t make basil pesto.  I make pesto for three reasons. 1.  I have some sad bunch of green something that I did not use in a timely fashion, but cannot stand to throw away, so I make it into pesto.   The truth is, I do not buy…