Thursday August 11, 2011
This year, my garden produced an abundant crop of cabbage, which finally reached such a size that I had to harvest it!
There are many great ways to use cabbage, and I'm going to preserve mine by making some sauerkraut. First, of course, I needed a sauerkraut crock. After scouring the internet, I found a beautiful crock, and I hope to get started on it soon. Stay tuned!
Wednesday August 10, 2011
Shoshanna Levy is a nutritionist and health enthusiast who blogs at Nutrition Evolution. Her goal is to help educate the world about gluten sensitivities and to promote the SOUL diet: seasonal, organic, unrefined, and local. She gives great advice for those of us who need to be gluten-free, or those of us who are just trying to live a healthier lifestyle. We also got a chance to talk about Sho's Jamaican heritage and her food memories with her grandmother. One recipe I will definitely be trying soon is the "Alchie Cake." Listen to our interview here.
Tuesday August 09, 2011
I know it's still summer, but I thought you would all enjoy a sneak peak from our PBS Thanksgiving Special. The autumnal table features dishes from Country Living, and the food was from our Thanksgiving Special guests' recipes. Unfortunately you'll have to wait until November to see the rest!!
Wednesday July 20, 2011
I was lucky enough to sit down with Marilyn and Nabih Nejaime one sunny afternoon. They shared their amazing story of how their Lebanese heritage served as the basis of their booming business! As good stories often are, the story of how the Nejaimes began their lavash company happen almost as accident. A customer at their grocery store in Stockbridge requested the Lebanese flatbread, but Nabih refused to serve the low quality of manufactured lavash. Instead he made his own for the customer, and served the leftovers as samples to the shoppers. The next day, people returned requesting "that bread stuff." Although they didn't share the lavash recipe with me, I did manage to get their delicious humous recipe and fattoush salad. Listen to the rest of their amazing story on Heirloom Meals Radio!
Tuesday July 19, 2011
I now have a roost of beautiful baby chicken dishes to go along with the "mother" red chicken roasting dish.
These things are so cute--and versatile! They are great for soup, custard, ice cream, and of course roasting. This French design allows the dish to go directly from the oven to the table. They can also be used as beautiful centerpieces. Luckily for you, they will be available on the Heirloom Meals store soon, so you can enjoy them as much as I have. Even the real chickens loved them!!
Friday July 15, 2011
Surprise guest blogger! Erin here--Heirloom Meals's summer intern, and I have the best job in the world: sampling Carole's cooking. One of her most recent concoctions was this Roasted Chicken and Vegetable Pasta.
Simply fabulous. One thing about Carole that never ceases to amaze me is her ability to go into the kitchen, rummage through the weekly farm share, and emerge with a truly delicious dinner. For this particular dish, Carole had an overabundance of Swiss chard from her garden. She added chicken, onion, basil, and other spices to gluten-free pasta. (I can't taste the difference.) Topped with a little parmesan cheese, it made my night. It is the perfect pasta; healthy, easy, and you can substitute any vegetables you like. It was light and fresh, but filling. Make it yourself, here. Your family, guests, and summer interns will love it!