When you’re eating with the seasons, spring and early summer are FULL of greens. Like, too many greens. In the garden, at the farm stand, in the CSA box, and growing wild everywhere. Pesto is a great way to process large amounts of greens and have a great spread at the ready, or frozen forContinue reading “How to make pesto out of anything”
Category Archives: Vegan
Getting it done: world’s easiest tomato sauce
Originally posted on My Ukiah:
When I research recipes for preserving food, I find so many refined options. And by refined, I mean complicated. They call for a long list of ingredients and a zillion steps. While I appreciate that these exist, and that people exist who like to make them (people that I wish…
Cucumber, tomato & basil salad for when quitting is not an option
I have a lot of silverware, way more than a single girl needs. So, when I get down to using a plastic fork, things have gotten bad. I admit it: I would really like a hot bath and take-out tonight. Instead, I will throw together some food eventually clean my kitchen and blog. Such isContinue reading “Cucumber, tomato & basil salad for when quitting is not an option”
How to make raw zucchini pasta
To me, zucchini defines summertime. Growing up in my parent’s garden in Chico (where squash could grow into baseball bats in a weekend) there was always more zucchini than we knew what to do with. Thus, I have a really hard time paying for zucchini – but here in the fogbelt, a girl has toContinue reading “How to make raw zucchini pasta”
How to cook beans (not from a can)
People often ask us what has been the hardest thing about eating locally. Most of what we do is not inherently difficult; the biggest challenge is rearranging one’s life around cooking whole foods for every single meal, every day. This requires a complete lifestyle overhaul. We must always think ahead and I rarely leave theContinue reading “How to cook beans (not from a can)”
Eat Mendocino 