Things I’ve learned working in a kitchen 40 hours a week.

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1.      The fewer trips around the kitchen, the better.  Gather ingredients and tools in one large sweep, or as few as possible.  (Don’t follow the Rachel Ray method of haphazardly stacking things though, unless you love cleaning unnecessary messes.)  

2.      The importance of prep.  If you’re making one meal or fifty, having your ingredients prepped out before beginning is key.  Don’t start sautéing onions without the next step measured and ready to go.  Mise en place baby.

3.      Even at home, around your family, don’t expect people to anticipate your moves.  If you’re behind, have something hot or sharp, say it out loud.  (I have learned this one the hard way.)

4.      Quality matters.  If you have fresh, organic, locally grown seasonal produce, you can taste it.  Don’t steam, roast, grill or sauce it to death.  Salt, pepper and a little fat (extra virgin olive oil or butter) is all you need.

5.      Store and date items you’ve opened.  If you open cheese, nuts, meat, whatever….label the date opened, and good through date if applicable.  Keep a sharpie and masking tape in a drawer close by.

6.      Use your senses.  Even if it says it’s good through next Tuesday, take a whiff, taste, or look before committing.

7.      Season and taste while you cook, and before you plate.  If I am making a sauce, I will taste it at least 5 times, adjusting seasoning when necessary, before it hits the pasta.

8.      When plating, even if it’s for your spouse on a Tuesday, think about presentation.  Why not?  Use height, textures and color to make your meals satisfy before they are even consumed!

Butternut Squash, on it's way!

It's time to start thinking about winter squash, so I planted some Butternut babies.  Here is an update at 7 days:

They are stoked on the warm soil, and are coming up quick.

Roasting is one of the most common ways to prepare butternut squash. To do so, cut the fruit in half lengthwise, lightly brushed with olive oil, and placed cut side down on a baking sheet. Bake for 45 minutes or until it is softened.

The seeds are edible, either raw or roasted and the skin is also edible and softens when roasted.

Soup, muffins & casseroles, oh my!

  "Find something you're passionate about and keep tremendously interested in it." 

- Julia Child

Watching the seasons cycle...

I know that summer is peaking and heading towards fall. Not only because the kids on the street are back to school, or the warm nights are starting to cool.....but because my of my garden. 

Our corn was "knee high by the fourth of July", and is already cycled through.  I'm starting to think about what seeds to start in it's place.  The fall and winter veggies will get a great head start in the warm summer soil, and by the time they are seedlings, the weather and sun will relax.

Leafy Greens, Brussels Sprouts, Broccoli, OH MY!

Watermelon!

Harvesting with friends and family is awesome.

My nephew Nathan found a watermelon that looked ready to pick.  We showed him the test to see if it's ready:   

Tap on it, and it should sound like a dull thump.  

It's important not to pick it too early.  It will only ripen on the vine, much like citrus on a tree.  If picked too soon, it will soften, but will never get any sweeter than it would have on the vine.

We ended up giving the melon to our neighbors, who said it was great.  I have to say that sharing the harvest is even more satisfying than enjoying it myself.

heirloom, or doom!

 "These resources stand between us and catastrophic starvation on a scale we cannot imagine. In a very real sense, the future of the human race rides on these materials. The line between abundance and disaster is becoming thinner and thinner, and the public is unaware and unconcerned. Must we wait for disaster to be real before we are heard? Will people listen only after it is too late."

- (The late) Jack Harlan, Professor of Plant Genetics at University of Illinois at Urbana + Author of "Crops and Man"

Summer sessions.

Lately, I've been a busy food eater.  A busy food maker, actually.  

And with or without me, my garden grows...

I am ever thankful for my hubby's helping hands and our hungry friends who can take the veggies I can't devote my time to right now.

....Just thought I'd share.

teach.

Local farms make a great summer classroom.

Check out www.localharvest.com for farms near you!