Giveaway is now CLOSED. BUT please keep on reading and find the scrumptious recipe at the end of this post.
Sometimes the mere suggestion of a twist on tradition is enough to get me going in the kitchen. And I wasn’t even thinking about Chanukah yet.
On the last day of the outdoor Westport Farmers’ Market in November, organic farmer, Patti Popp of Sport Hill Farm, beckoned me to come check out her pile of brussel sprouts still firmly attached to their stalks.
My focus shifted as I noticed the generous, fan shaped LEAVES fanning out at the tip of these nobby supportive stalks.
THE LEAVES? I had never given them a moment’s notice, and likely had never even seen them before. They were both dusty and vibrant and Patti encouraged me to experiment with these lovelies as wrappers for whatever filling I saw fit. Continue reading
Some days I’m pressed for time and speed shop through my farmers’ market, stopping only long enough to grab the goods and move on. On more leisurely days, I meander from farmer to chef, getting the juice on what’s growing and cooking. Continue reading
What’s for lunch after a morning of trying to remain upright in the Roaring Fork River while searching for trout? or after a strenuous bike ride or uphill hike in high altitude?
Aspen offers a wide range of healthy eats for those great lunches you are hankering for. I suggest you check out the following places. Each has lots of tasty choices for anyone who seeks mostly veg options.
Cool mountain breezes waft across snow capped mountains reaching towards implausibly blue skies. I have returned to one of my favorite vacation spots.
Summer in Aspen has it all: awe inspiring hiking, invigorating biking, unique shopping, the eight week long classical Aspen Music Festival and to top it all off, a vibrant and highly creative dining scene. Continue reading
Farm fresh eggs have been getting a lot of press lately. And all the buzz is not for naught.
The simple pleasure of eating a fresh egg is distinctly different from eating one from a store. The charmingly bumpy shapes, the pleasing range of hues from lavender to pale blue to snow white, all point to a more, well, organic experience. Continue reading
Here’s a round up of the final days of our extraordinary eating (yes, and drinking) adventures in Napa Valley. I could have spent another few weeks there, speaking with passionate food growers, vintners and chefs. But alas, the east coast called us back to our reality.
I chose to visit Robert Sinskey Vineyards
for many reasons. They are fully organic and biodynamic, they grow all of their own grapes, they have an abundant cooking garden from which their chefs pull fruits and veggies and best of all, they serve lunch.I started at 11 AM with the farm to table tour, which takes guests through the culinary garden, the cellar and then on to their stone terrace for lunch. Continue reading