Summer Baking with Advice from the Pros

Peaches

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

Healthy Eats are Evolving at Food Evolution

Fiesta Nachos with eda-guacamole

Elizabeth Berney gladly guided me through the menu at her newly opened vegan cafe when I visited for lunch a couple of weeks back. I confess to heading out to Food Evolution when they had only been open for three weeks.

But with a scarcity of vegetarian cafes in these parts I just couldn’t resist. Considering my conversations and tastings with Berney and her chef, Rachel, CT is in for a solid and delightful outpost for tasty and thoughtfully prepared eats.

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Here’s THAT Easy Gazpacho Recipe

gazpacho (1)

I picked up about a dozen tomatoes from one of my favorite farms here in CT as I was heading home from an early morning walk at the beach today.  I am happy to go out of my way  to see what’s being offered at Stahursky Farm.

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Single words burnished into weathered plaques inform passersby about what has been picked from the field that morning.

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Garden of Eatin’ & Summer Beet Salad in Aspen

Aspen Community Garden

Aspen Community Garden

Every spring we have the same conversation about any summer trip we have planned. “Why would we leave our beautiful spot at home just as the trees and gardens are blooming? What could be better than our very own farmers’ market?  Why don’t we just stay put and enjoy listening to a hodgepodge of free summer music from our tattered lawn chairs? Let’s greet old friends and sip chilled Sancerre from paper cups!”

But off we go because we love a change of vibe and scenery.   Continue reading

Simple Summer Salad from Just Down the Road

photo courtesy of Six Main

photo courtesy of Six Main

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…

photo courtesy of Six Main

photo courtesy of Six Main

 

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.

photo courtesy of Six Main

photo courtesy of Six Main

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!).

photo courtesy of Six Main

photo courtesy of Six Main

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.

OR….

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!

Strawberry Mint and Cucumber Salad with Lemon Poppy Seed Vinaigrette

4 servings

Strawberry Mint and Cucumber Salad with Lemon Poppy Seed Vinaigrette

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

Ingredients

    Salad:
  • 12 fresh local strawberries
  • ½ cucumber, peeled and sliced
  • ¼ cup mint, chopped
  • 3 cups baby arugula
  • Dressing
  • Zest 3 lemons
  • ½ cup lemon juice
  • ¼ cup agave
  • ½ tablespoon mustard
  • 1 cups extra virgin olive oil
  • 1 tablespoon poppy seeds

Instructions

  1. Blend lemon zest, lemon juice, agave, mustard, and olive oil in a blender until fully incorporated. Fold in the poppy seeds by hand.
  2. Toss salad ingredients with the dressing and serve.
http://kosherlikeme.com/on-the-road/simple-summer-salad-from-just-down-the-road

The Melting Pot that Informs Israeli Cuisine

 

Red Flag on TLV Beach

Red Flag on TLV Beach

When hummus becomes a culture and freekeh is sold at Whole Foods, you know that the “New Israeli Food” has reached far and wide.

Freekeh, a chewy, nutty grain, has roots as far back as the Old Testament and is often cooked in the Middle East.  It’s not a coincidence that the 7 “species” mentioned in the Hebrew Bible are so much a part of the new Israeli cuisine. Continue reading

Keeping it Chill with Avocado- Cucumber Soup

avocado soup

Contributed and photographed by Katy Morris

While I always enjoyed integrating avocado into dishes at home in the U. S.  (one of my faves is the Granola Bar’s Devilled Avocado Eggs!), there’s something pretty cool about knowing they grow directly on the trees where I am working and living right now.  And as great as farmers’ markets are back home, you won’t see these avocados among the locally grown produce. But you can surely get them at your local grocery– and I have seen firsthand where they come from.** Continue reading

The Green Radish Offers Healthy Eats on Wheels

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If you ever told me that I would be eating at one of those tables in the divide on Broadway in Times Square, NYC, I would have called you meshugeh.  But that’s just what I did the other day when one of my lovely and most responsive readers, N, ice cream maker extraordinaire and wildly enthusiastic eater, encouraged me to join her for lunch. I met her in my least favorite area of town to check out The Green Radish, vegan, organic food truck that roams NYC 5 days a week.

Did I mention healthy, vegan, Time Sq. in the same sentence? It’s hard to believe, I know! Continue reading