August 10, 2012
It’s the time of year where just about anything your heart desires is available fresh and local here in Ohio. Farmer’s market tables groan under the weight of melons, zucchini, tomatoes, peaches. Oh the loveliness.
Local Matters (whose mission is to transform the food system in central Ohio to be more secure, prosperous, just and delicious) hosts Local Foods Week every year. This year they have so many events from tastings to picnics to special local foods week tours. It’s kind of a party with produce all week. Which is awesome.
Cooking with local produce is my personal favorite thing to do this week.
But it’s summer, too, and if you ask me, that means cooking should be just barely above a simmer. If you’re in the house, lightly sauteed or not cooked at all are methods I can stand behind.
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June 1, 2012
I went with a friend to my very first Meet Up. Which, to be honest wasn’t something I would normally find within my range of regular activities. But she tempted me with something: there would be ice cream. And someone to give you some tips on making it at home.
She didn’t have to know that I have had a frozen ice cream maker bowl languishing in my freezer for a couple of months. Or that I had, for some reason, an immoderate amount of Snowville Cream in my fridge. That was just an extra reason that I should probably go.
Oh my. Am I glad I did.
This unorthodox meetup was hosted in the lovely kitchen of Jim Cushing, owner of Charlotte and Olivia’s Sublime Ice Creams. After introducing ourselves and chatting all things ice cream, Jim gave us an overview of how he makes an ice cream base
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