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Cooking with Friends: Tomato Pie

My friend Tyler has been dying to introduce me to tomato pie and I was intrigued. It’s a classic Southern dish, and Tyler being a good ol’ Southern boy himself, I had to see what the deal was. Although he hates my description, I like to call it a deep tomato flavored lasagna that’s baked…

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Cooking with Friends: Gnocchi

My friends, do I have a treat for you today. Despite the gluten-free craze sweeping the nation, I’ve been learning tons through my volunteer work with Slow Food Santa Cruz about wheat’s currently overlooked positive attributes. I got to see the renowned sustainable chef Dan Barber speak in March, and he made some points about…

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Honey Meyer Lemon Curd

What could be more lovely than making lemon curd with fresh, in-season improved Meyer lemons, golden orange egg yolks from the henhouse and raw amber honey as the sun comes up? What a beautiful way to start the day, with all the hues of yellow imaginable. Lemon curd will bring sunshine into the kitchen any time of day. Here in Santa…

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Dried Persimmons

I had never tried a Persimmon until four years ago (I’m obviously not from California) at a community garden where I was volunteering. It was of an astringent variety, Hachiya, and it wasn’t ripe yet. It was terribly bitter and it made my mouth feel weird, so I concluded that I just didn’t like them. Then about…

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Blackberry Sage Jam

I spent three hours making jam this afternoon. I had no idea it would take that long, but it’s so delicious that I don’t even care! This is an old-fashioned jam, Joy of Cooking style. No pectin: just fruit, sugar and a little elbow grease. And some sage and lemon. Some people like the taste…

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Baked Lemon Ricotta with Raspberry Port Sauce

This refreshing summer dessert combines a custard-like lemon ricotta base with deliciously tangy and in season raspberries in a port reduction sauce. Here’s a new thing I’m thinking about doing:  recipe and a poem. Because, why not? Elephant in the Room   Robes of silver elegantly cloak an unlikely frame   Your grace unencumbered by…

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Whole Wheat Yogurt Zucchini Bread

Zucchini is everywhere right now, and I’ve been craving a delicious, moist and slightly spicy zucchini bread just like mom used to make. The thing is, I knew I wanted to try to make a healthy(er) zucchini bread, and that idea can really become complicated when you start thinking about it. Healthy seems to be entirely…

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Making Chèvre

It definitely feels like spring here, with kid goats frolicking in the field and teenage chickens clucking about underfoot in the yard. Local frogs have even moved into the pond. In fact, they’re croaking quite boisterously out there right now. Since I’ve been getting better at milking, I’ve had some extra milk to play around with…

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Sauerkraut!

A very interesting looking cabbage caught my eye a couple weeks ago at the Farmers’ Market, it was tall with a pointed head. I’d been wanting to make sauerkraut and it was fate. The rest is history. Sauerkraut is a great beginning fermentation project, and the result is rewarding and nutritious. It is created through…

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Basic, Versatile Chicken Stock

The holidays are over! They were festive and busy, and now that I’ve been slowed down by some sort of nasty virus that’s going around I finally have the time to think about writing a post. What could be more fitting than comforting, soothing chicken stock? I’m embarrassed to say that I only recently started…

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