One of the advantages of buying beef by the “side” (half a beef cow) is that you can get cuts that would be difficult to find (or afford) in a retail grocery store. The cow’s tail, or “oxtail”, is one of those parts that are typically missing from the store’s meat case. Continue Reading
Recently Lynn and Marvin Fast of Red Barn Lavender gave me some ground cherries from their garden to try cooking. Marvin explained that ground cherries will never be a commercial money-maker because harvesting them is very labor intensive, but they are delicious to eat nevertheless. Why not grow some yourself? As you do more locavore eating (eating only locally grown food), sooner or later you’ll be motivated to do a little home gardening. I’d like to encourage you to give it a try. Fall is a good time to start planning for next year. Continue Reading
There’s nothing like the taste of the first fresh apples of the season! We have an opportunity to taste a remarkable array of literally hundreds of apple varieties every year at the Cloud Mountain Farm Center’s Fall Fruit Festival.
Apples can be eaten and enjoyed in dozens of ways ranging from raw as a snack to cooked into delicious apples pies or tarts. A quick and easy way to add intense apple flavor to cooked dishes is to use fresh apple cider. Continue Reading
“I have a lot of tomatillos in my garden,” said my friend Thurid Clark. “You should do an article about them.”
Since I’d never tried cooking with tomatillos, I was immediately intrigued. Thurid is an amazing gardener, and I knew her tomatillos would be wonderful. She gave me a bag of them to take home so I could experiment.
Tomatillos, or Mexican tomatoes, are a staple food in Mexico. They are used as the base of a classic green salsa, and are used in many other kinds of meat and vegetable sauces, too. Continue Reading