As readers of this blog can probably tell/are probably tired of hearing about, the concept of authenticity is one I often grapple with when it comes to food. The day after putting in my first CSA order the 99 cent Chef* posted a recipe for a Cuban salad. I admit I was really most inrigued by the inclusion of radishes, which I had ordered but frankly didn’t know what to do with.
Hello dears! I so wish I could’ve taken y’all to the market with me today… Or at least brought my camera! Farms are ramping up and tables were heavy with bounty.
I came across this recipe for banana-date tea cake and was automatically convinced it was something I wanted to try out, mostly because I am very fond of dates and find that they are severely lacking in our selection of sweet breads. Also, Dana Treat does a tremendous job with pictures, proving yet again that a picture is worth a thousand words.
What is green garlic? Green garlic is the young garlic plant, harvested before the bulb has a chance to fully form into cloves; it is a byproduct of thinning down an existing planting of garlic. What was once thrown away or left for the farmer to eat is now celebrated in food circles, and often grown as its own crop.
The weather here has been jumping back and forth between the 40s and 80s, which is a total tease for my hot-climate-loving self. I’ve been able to take advantage of a bit of the heat and sun by swapping out my favorite drink (hot green tea) for these tasty blended treats to sip on while studying on my back deck. These fruit drinks are refreshing, easy, and low-calorie for some guilt-free drinking.
After last week’s abundance of produce I decided to tone things down a bit.
When living in San Diego, a beau introduced me to smoothies with leafy greens. I have to admit I was initially skeptical — that’s made of what?!