The Kitchen Art 2018 wall calendar features the charming illustrations of Barbara Dziadosz. The lighthearted 1950s-style illustrations featured in this calendar lend a retro feel to today’s whole-foods movement. Bright colors and fresh textures showcase imaginative food combinations that will have you experimenting with even your tried-and-true recipes — and will encourage you to include the most important ingredients of all: joy and love. Continue reading
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
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
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
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
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.
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
1 cup roughly chopped walnuts
½ cup roughly chopped
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.
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
These gorgeous veggies are paired with delicious, accessible recipes by well-known master raw food chef and best-selling “cookbook” author Matthew Kenney. www.matthewkenneycuisine.com
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.
(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