Category Archives: Recipes

Nanakusa: Feast for Health

Herb Gardens 2016 wall calendar

Image from our Herb Gardens 2016 wall calendar. Click image for more info.

On the seventh day of the first month, the Japanese prepare and eat a rice porridge containing seven herbs—a custom which is believed to bring longevity and good health. Traditionally the seven herbs are water dropwort, shepherd’s purse, cudweed, chickweed, nipplewort, turnip, and daikon.

Since the herbs used are some of the first greens to appear in the year (and some of them are edible weeds like chickweed), you might adapt this custom by looking at what is seasonally available in your area and making a salad. Continue reading

Ahhh… Sweet Roses

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From our A Year of Healthy Living 2015 wall calendar. David Austin roses in a jar with blackberries © Georgianna Lane / Garden Photo World / Corbis.

Summer and Fall is a wonderful time to take in the bounty of fresh vegetables, fruit (mmm… berries), and herbs. But let’s not forget the roses! Ann Lovejoy has some charming tips for enjoying a rose harvest.

From the A Year of Healthy Living 2015 wall calendar by Ann Lovejoy: Continue reading

Harvest Festival Season

We’re thrilled to introduce our new contributor Waverly Fitzgerald. We look forward to sharing her wealth of knowledge about holiday and calendar lore with you here on our blog. ~ Amber Lotus Publishing

Beautiful harvest beets photo by Lynn Karlin from The Organic Kitchen Garden 2015 wall calendar.

Beautiful harvest beets photo by Lynn Karlin from The Organic Kitchen Garden 2015 wall calendar.

Most Americans know the semi-mythological story of the first Thanksgiving, how the Pilgrims of Plymouth Colony after a successful harvest in 1621 shared a meal with members of the Patuxet people, who had helped them plant their crops. But what many do not realize is that they were both acting out long-standing cultural traditions. The harvest festival, although it is celebrated at different times of the year and with different foodstuffs, is part of every culture around the world. Continue reading

Coconut-Lavender Panna Cotta by Maggie Oster

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Lavender in raised border © Photos Lamontagne / Getty Images

With Fall in the air, we seem to be nesting more — wearing comfy, warm clothes and spending hours in the kitchen. So we’re exploring recipes and ways we can enjoy the harvest. And maybe entertaining our sweet tooth just a bit, too.

From the Herb Gardens 2015 wall calendar by Maggie Oster
Coconut-Lavender Panna Cotta
Providing a sense of calm and balance, the fresh, sweet aroma of lavender has been beloved for centuries. Used for its beauty, singular scent, and medicinal properties, lavender continues to be a favorite. The use of flowers and leaves of lavender in cooking is growing in popularity. With a flavor that melds floral, piney, and camphor, fresh or dried lavender flowers are most often added to desserts, but they sometimes find their way into savory dishes. Lavandula angustifolia, with its sweet, mild flavor, is the best choice for cooking. Of the dozens of true lavender varieties, Hidcote and Munstead are the most widely available, hardiest, and easiest to grow. Harvest lavender midmorning on a dry day when almost all the buds are open. Tie stems in bundles and hang upside down in a dry, dark place. When dry, gently strip the flowers from the stem. If buying, be sure the flowers are for culinary purposes. Quickly and easily made, panna cotta is a sweet and creamy pudding that is among the most versatile of desserts and readily flavored in innumerable ways. Continue reading

A Rainbow of Greens

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Basket of cabbage, kale, and Romanesco broccoli. Photograph © Reinhard / Mauritius / SuperStock.

From The Organic Kitchen Garden 2015 wall calendar by Ann Lovejoy — Crisp, crunchy, and flavorful, cool-season greens have been winter staples for centuries. With the protection of cold frames or plastic tunnels, kale, chard, and cabbage can be harvested all winter, even in the snow. For variety and good looks, plant rainbow chard or Bright Lights Swiss chard, both of which produce vividly colorful stems in shades of raspberry, coral, peach, and salmon. The crinkled foliage holds up well into the cooler months and can be sautéed, steamed, or stir-fried.

Continue reading

Frisée and Fennel Salad

Fennel - Photograph by Lynn Karlin

Fennel – Photograph by Lynn Karlin

The best of Raw food – or any food, for that matter – is the sourcing of high-quality, seasonal, local (when possible), organic ingredients.

 

Frisée and Fennel Salad

6-8 cups frisée lettuce
1 small fennel bulb, thinly shaved
on mandoline
1 cup roughly chopped walnuts
½ cup roughly chopped
dried cranberries
Vinaigrette (below)

Delicately toss all ingredients with desired amount of dressing until well combined. Season with salt and pepper to taste. Garnish with extra walnuts, cranberries and dressing if desired. Serves 4-6.

Vinaigrette
¼ cup balsamic or cider vinegar
or any good-quality vinegar
½ cup pure maple syrup
2 tablespoons lemon juice
2 tablespoons finely minced fresh basil
1 cup olive oil

Whisk together vinegar, maple syrup, lemon juice and basil. Add olive oil
and continue to whisk until dressing
is emulsified. Add salt and pepper
to taste.

These gorgeous veggies are paired with delicious, accessible recipes by well-known master raw food chef and best-selling “cookbook” author Matthew Kenney. http://www.matthewkenneycuisine.com

Spring Gardening Tip from Organic Kitchen Garden calendar

Plant garlic whips as soon as the ground can be worked for spring harvesting. Begin feeding onions and garlic in mid-spring, offering high-nitrogen fertilizer every 2-3 weeks to encourage bulbing.

2014 Organic Kitchen Garden wall calendar

2014 Organic Kitchen Garden wall calendar

(Scallions and bunching onions don’t need it.) Regular watering in summer ensures plump, welfilled cloves of garlic and shallots and fat, round onions. Reduce watering in midsummer to encourage bulbs to ripen and develop good keeping qualities.

excerpted from the 2014 Organic Kitchen Garden wall calendar – Tip by Ann Lovejoy

http://www.amberlotus.com/productdetails.cfm?sku=14OKG&isbn=9781602377424&title=organic-kitchen-garden-2014-wall-cal

Slow Food enthusiasts enjoy the Farm to Table 2014 Wall Calendar

Farm to Table 2014 Calendar

Farm to Table 2014 Calendar

Enjoy this recipe featured in our 2014 Farm to Table wall calendar by author Ann Lovejoy

Black Turtle Bean Soup
2 cups Black Turtle beans (or any dried beans)
2 shallots, peeled
2 carrots, chopped
1 white or yellow onion, peeled and quartered
2 teaspoons fresh thyme leaves
Shoyu or soy sauce, to taste
Sesame-chili oil, to taste

Soak beans overnight, drain and place in a soup pot with 6 cups fresh water, the shallots, carrots, onion and 1 teaspoon thyme. Bring to a simmer over medium heat, cover, reduce heat to low, and simmer until beans are tender (60-90 minutes). Purée with an immersion blender and season to taste with shoyu and sesame-chili oil. Serve hot, garnished with remaining thyme. Serves 4-6.

Farm to Table 2014 wall calendar

Farm to Table 2014 wall calendar
Text © 2013 Ann Lovejoy
Cover photograph © 2013 Plus One Pix / Alamy
Inset cover photograph © 2013 Paul Mozell / Alamy

Farm to Table 2015 calendar

NEW – Farm to Table 2015 calendar – Available July 2014
Text © 2014 Ann Lovejoy
Cover photograph © Craig Tuttle / Design Pics / Getty Images
Inset cover photograph © CrackerClips Stock Media / Alamy

For the Locavore and Slow Food enthusiasts
Anyone who has ever plucked a tomato straight off the vine or cracked open a farm-fresh egg knows there is a world of difference between locally grown produce and food from the supermarket shelves. The farm-to-table movement, embraced by the burgeoning ranks of locavore and Slow Food enthusiasts, is flourishing for many reasons. With every delicious bite, you are supporting your local economy, reducing your environmental footprint, providing your body with wholesome nutrients, and forging a deeper connection with the rhythms of the seasons.

Home gardens, farmers markets and CSAs
You don’t have to be a farmer to enjoy the many benefits of local and seasonal foods. Home gardens, farmers markets, CSAs, and foraging all offer opportunities to enjoy the bounty. From local orchards and Concord grapes to artisan breads and goat’s milk products, the Farm to Table wall calendar is packed with luscious photographs and valuable tips on selecting, preserving, and preparing fresh local foods. With beloved garden writer Ann Lovejoy as your guide, it will help you savor the best of every season.

NEW – Farm to Table 2015 calendar – Available July 2014