The cruciferous Autumn darling of the season seems to be cauliflower. With the proper prep and seasoning, it’s pretty easy to forget how you felt about this veggie when you were a young’un. Continue reading
Contributed by Katy Morris
How does a non-Jewish, half-Mexican, half-Japanese, treyf-loving chef become the first ever kosher “cheftestant” on one of the most popular TV shows in the country?
“I didn’t pick kosher, kosher picked me,” he claims.
Chef Katsuji Tanabe of L.A.’s premiere authentic Mexican kosher restaurant, Mexikosher and recent winner of Food Network’s Chopped, made it through the first round of Top Chef last Wednesday eve.
On the eve of the premiere, I asked him to Tell Me More. Continue reading
Contributed by Melissa Roberts
Served on Sukkot, kreplach (soup dumplings) serve a dual purpose. First, for practical purposes and when served in soup, it’s a warming dish when eaten outdoors on a cool autumn night. Continue reading
Contributed by Katy Morris
Pomegranates are kind of like the queens of fall.
Not only are they robed in ruby red, filled with jewel-like arils, beautified with a crown-like head and reputed to be high-maintenance to handle, they have been highly prized for centuries by royals, religious icons and spiritual leaders. They often grace the Rosh HaShanah table Continue reading
When I felt a little short on pomegranate recipes in this season of honey, apples and these seedy beauties, I turned to Shulie Madnick, food writer, blogger and photographer extraordinaire. I knew that she would have something big on unexpected flavor combinations and connected to the upcoming holiday of Rosh HaShanah in some way. Continue reading
Fiori di zucca or zucchini blossoms are a delicacy in Tuscany but with the farmers’ markets heaped with towers of zucchini here in the U.S. it’s easier than you may think to bring this very Italian dish to your own table.
If your favorite market vendor doesn’t sell these sunny, edible flowers, ask her to gather them for you. They are the flower at the end of the plant from which zucchini grows. Better yet, pluck them from your own vegetable garden or that of your best friend. Continue reading
contributed by Katy Morris
Don’t let the thought of adding more heat to your kitchen deter you from baking this summer! The bounty of local fruit in farmers’ markets is truly irresistible, making summertime the perfect time to express your creative genius. Continue reading
We are always impressed with the magic Six Main casts on their inventive vegetarian and vegan creations! While they press walnuts or cashews and transform them into ricotta, ice cream, or even “chorizo”, we’ve been wondering what kind of summery deliciousness they’ve been whipping up now that their farm is bursting with ingredients that move from field to kitchen to table in a blink of the eye.
If you still haven’t made it up to the restaurant in Chester, CT, you can get a taste of Chef Rachel Carr’s cuisine by checking out her bright and oh-so summery salad recipe below.
But here is one more reason you might consider making the quick ride to this quaint New England town in CT…
The restaurant-owned, organic Upper Pond Farm that “grow[s] food to support our bodies, community, and ecosystem,”* and provides Six Main with its organic fruits and veggies is selling at the Chester Sunday Farmers’ Market on Sundays from 10am-1pm through October 12th.
If you are looking for a fun day trip this summer or early fall, head up to Chester for some Six Main Sunday brunch (the “Six Main Benedict” made with lemon tofu hollandaise, oven cured tomato, Portobello mushroom, avocado house made gluten free focaccia and organic eggs sounds particularly enticing) and then stroll through the market to bring home some of their farm’s organic fruits and veggies for the week.
You can also peruse the other vendors’ offerings while enjoying the live music; pick up some fresh fish from The Local Catch, as well as various breads and cheeses (including from Mystic Cheese – used in our favorite Skinny Pines pizzas!).
And if you need some inspiration for creating a perfect late summer meal with your Farmers’ Market bounty, you are in luck; Rachel’s blog, “The Raw & The Cooked” is packed with unique vegan and vegetarian dishes like Kohlrabi “Scallops” and a Raw Vegan Kimchee & Green Salad with Ume Plum Vinaigrette.
Consider attending one of her many seasonal ingredient inspired cooking classes, held on Fridays from 11am-1pm. Be sure to sign up way ahead of time as her classes are small and fill up very quickly.
*quote from Upper Pond Farm Facebook Page
Want to read more about Six Main?
Click here to read what we wrote a few months back. Somehow I forgot about that BLOOD ORANGE cheesecake (vegan and pareve)! Thank you, Rachel Carr, for another scrumptious recipe and for these gorgeous food shots!
When summer ingredients are perfectly ripe and only hours from the field, the simpler the better. This 4 ingredient recipe epitomizes that pleasure.
Thank you, Chef Rachel Carr, for this delicious summer salad.
This recipe is pareve, vegan, non-dairy
- 12 fresh local strawberries
- ½ cucumber, peeled and sliced
- ¼ cup mint, chopped
- 3 cups baby arugula
- Zest 3 lemons
- ½ cup lemon juice
- ¼ cup agave
- ½ tablespoon mustard
- 1 cups extra virgin olive oil
- 1 tablespoon poppy seeds
- Blend lemon zest, lemon juice, agave, mustard, and olive oil in a blender until fully incorporated. Fold in the poppy seeds by hand.
- Toss salad ingredients with the dressing and serve.
Contributed by Katy Morris
Juicy, refreshing, healthy, sweet peaches; what could be more quintessentially SUMMER than a perfectly ripe peach?
Tossed in salads, dipped in yogurt parfaits, baked in pies, blended in smoothies, chopped in iced teas, grilled, poached, heck – straight out of hand! There are so many ways to enjoy locally grown, luscious peaches this season.
Here’s what you may NOT know: Continue reading