Try these chutneys and relishes to cool down from summer’s heat and enjoy a local version of these traditional foods from around the world. From Bali to Austria, these sauces are sure to add a creative flair to any meal while imparting medicinal benefits, too.
Our Turkish Giant garlic, planted last fall, just finished shooting up its twisty green flower stalks, also known as scapes. Only hardneck garlic varieties do this, and you have to cut them so that the plant can put more energy into growing bigger cloves. They can be found at many growers’ markets for just a precious few weeks in mid-June, a riot of crazy corkscrew curls that to me embodies the exuberance of spring. The really interesting thing about them is that they are intensely garlicky when raw, without quite the bite of mature garlic cloves, and when cooked they simply become vegetable-like, with a delicate hint of garlic flavor.
I’m writing to report a failure. Every fall I plant garlic. For the past 6 years it has been a ritual that marks the season. A garlic is planted by plucking a clove from the larger head and placing it in the soil, rough butt in the earth and pointy nose towards the sky…
“There’s a lifting of the spirit that comes with eating dandelions. Many of us associate dandelions with the carefree feeling of childhood and playing in the grass. It amazes me how many people try to kill the dandelions in their yard. Pick that stuff and eat it!”
My name is Julie Ruth, and I am the principal creative director and owner of Loka Creative, a branding/marketing/design agency located in Santa Fe. “Loka” means world in Sanskrit, named so because I believe you can craft the world as you want to see it through your business practices and devotion to your priorities and passions in life .
This dessert is a real gem – spectacular, but incredibly simple to make! The recipe combines two of my favorite flavors that are hard to find in stores, but easy to grow or forage in urban areas at this time of year! If you don’t have access to mulberries or lemon verbena, feel free to experiment with any other kind of berries or herbs.
Two recipes that you can make from scratch. The first is for kofte—lamb meatballs—which is rich and earthy tasting. The second is for tzatziki, a cucumber yogurt that compliments the lamb nicely.
The processed food system offers so many prepared food choices. Life is busy. It can be hard to find time to cook. When people gather to cook and eat together, everyone feels better, saves money, and has more fun! Try to make your own prepared foods this week. The carrot corn goat cheese roll-ups are wonderful with the pinto bean stew. The apple jujube crumble adds icing to the locally focused meal!
There are two distinct kinds of buttermilk: sweet cream and cultured. The sweet cream buttermilk is a by-product of churned butter. When you rile up butter, you rupture the protective coating around the fat globules and the milk breaks apart into what Peter calls the “membrane soup” (buttermilk) and the butter.
- Pasta Salad with Garlic Scape Pesto, Peas and Arugula
- Lamb Meatballs with Cucumber Yogurt
- Sun-dried Tomato Pesto Linguine
- Anasazi Chile Con Carne
- Green Chile Biscuits and Gravy
- Beet Salad with Fennel and Lemon Relish
- Poached Egg with Roasted Tomatoes and Tarragon Butter
- Roasted Corn Salsa
- Summer Squash Salad
- Roasted Eggplant with Za’atar