Food with Friends

We’re so close to spring, and yet still looking at the same few wild winter crops like winter cress and evening primrose plus cold-hearty cultivated greens and root vegetables from last year’s harvest. But that’s not necessarily boring.


I had some friends over recently and the feast included initial nibbles of fermented cherries with goat cheese, watermelon radishes, and bread made with locally grown grains and sunflower seeds (yay, local sunflower seeds! Wish you’d been here when I was doing The 250), plus some very non-local za’atar from my most recent trip to Israel. Oh, and some good ol’ refrigerator pickles.

There was also some beet risotto that used the greens as well as the roots.


And of course, we needed some wine to drink with all of that. My guests brought decanter-deserving and decanter-needing wine. Alas, I do not possess a decanter (now you know what to get me for my next birthday). We made do.

pyrex-decanter-smMy guests that night included Anne Fifield, who took these pics except for the first one, and Melina, her mom, and Jim. Melina did an awesome interview with me ┬árecently, and if you haven’t seen her Valentine’s dinner pics, prepare to swoon.

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One response to “Food with Friends”

  1. acmeplant says:

    That risotto is gorgeous!

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