Category Archives: Recipes

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

Be of Good Cheer

Happiness is almost as important to human survival as food, clothing and shelter. Vital as it is, few of us truly understand how happiness works. Common misconceptions include the idea that we can successfully pursue happiness. In fact, people who highly value personal happiness generally display significantly more symptoms of depression than folks who don’t think about it much. And though happiness is half genetic, about 40 percent of what makes us happy involves our daily thoughts and deeds. Image

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A Farm to Table Thanksgiving

We want to offer our thanks and gratitude to all our loyal friends, fans and family. This holiday feast season we offer an excerpt from our Farm to Table calendar by Ann Lovejoy. As well as a family heirloom from our Art director, Lydia Hess — her grandmother’s Corn Bread Dressing Recipe.

Farm to Table 2014 wall calendar

Farm to Table 2014 wall calendar

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Summer Sangria – White Sangria with Herbs

Refreshing and delicious, easy to make and easy to drink, sangria makes any gathering a party. Although Spain is considered the home of sangria, it has been adapted around the globe, with variations in the type of wine used as well as the fruits and flavorings. Experiment with various herbs used singly or in combinations of no more than four or five herbs. Some of the best herbs to use are lemon balm, lemon verbena, borage, rose geranium, sage, rosemary, lavender, anise hyssop, bee balm, pineapple sage or sweet woodruff, as well as the many different basils, mints or thymes. With the bounty of fruits available, the combinations are limitless.Herb Gardens Wall Calendar

1/2 cup water
1/2 cup turbinado or coconut sugar
4 4-inch fresh spearmint sprigs
4 4-inch fresh thyme sprigs
2 4-inch fresh rosemary sprigs
1 bottle (750 ml) white wine, such as
pinot grigio or sauvignon blanc
1/2 cup orange liqueur
2 cups fresh strawberries, cut in half
1 orange, thinly sliced
1 lemon, thinly sliced
1/4 cup fresh spearmint leaves
1/2 bottle (1L) sparkling water, chilled

In a small saucepan, combine water and sugar. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is dissolved. Remove from heat, add herbs, cover and let steep until mixture is room temperature.

In a large pitcher or punch bowl, combine wine, liqueur, fruit and mint leaves. Strain the sugar syrup (discard herbs) and add to the wine mixture. If possible, chill the mixture overnight to allow flavors to blend. Add sparkling water just before serving. To serve immediately after preparing, use chilled wine and serve over ice.

Makes 6 to 8 servings.

Recipe by Maggie Oster
Photograph © Marianne Majerus / MMGI

Excerpt from Herb Gardens 2014 wall calendar
http://www.amberlotus.com/productdetails.cfm?sku=14HG&isbn=9781602377301&title=herb-gardens-2014-wall-cal

Herb Gardens Wall Calendar

Happy Fourth of July!

Celebrate with this fresh berry pie recipe from The Organic Kitchen Garden 2014 wall calendar – Ann Lovejoy.
We thought this was a patriotic way to use up some of your ripe raspberries.

Organic Kitchen Garden Pie
The Perfect Pie Crust
For variety, add a bit of cardamom, coriander, cinnamon or nutmeg.
1¼ cup whole-wheat pastry flour
1¼ cup unbleached white flour
1 teaspoon sea salt
8 ounces (2 sticks or 1 cup) unsalted butter, very cold
¼ cup cold water
Sift flours and salt together. Chop butter finely and rub into flour with your hands or pulse in a food processor. When the texture is similar to coarse cornmeal, begin adding cold water a spoonful at a time until the dough forms a loose ball. Cover the dough and chill well (2-3 hours). Divide dough in half. Roll 1 half into a 12-inch circle and place in a pie dish. Then roll the other half to drape over a filled pie. Makes 2 crusts

Raspberry Ginger Pie
Prepare berry and fruit pie fillings in buttered
pie dishes. Wrap well and freeze. When ready
to use, slide filling into a crust and bake, adding
10-15 minutes to baking time.

6 cups raspberries (fresh or frozen)
3/4 cup dark brown sugar
1/4 teaspoon sea salt
1/4 cup candied ginger, finely chopped
3 tablespoons instant tapioca
1 tablespoon unsalted butter
2 pie crusts

Preheat oven to 400˚F. Combine raspberries,
sugar, salt, candied ginger and tapioca, and
mix well. Pour into an unbaked pie shell, dot
with butter, top with second crust, flute edges
and slash top 3 times. Bake at 400°F for 15
minutes, then reduce heat to 350°F and bake
until brown and bubbly (30-40 minutes). Cool
30 minutes before slicing. Serves at least 6.

2014 The Organic Kitchen Garden Wall Calendar

2014 The Organic Kitchen Garden Wall Calendar

Recipe by Ann Lovejoy
Photography by Lynn Karlin

Excerpt from The Organic Kitchen Garden 2014 wall calendar
http://www.amberlotus.com/productdetails.cfm?sku=14OKG&isbn=9781602377424&title=organic-kitchen-garden-2014-wall-cal

June is Berry Month

Shrimp and Berry Salad
2 cups mixed greens
2 cups young spinach
½ cup raspberries
½ cup blueberries
1 nectarine, stoned and chopped
¼ cup fresh basil, stemmed
¼ teaspoon smoked paprika
¼ teaspoon sea salt
8 ounces cooked shrimp
Toss greens with berries and divide among 4 dinner plates. In a food processor, puree half the nectarine with the basil, smoked paprika and salt. Arrange remaining nectarine and shrimp on greens, drizzle with nectarine dressing and serve immediately. Serves 4.
To preserve freshness, don’t wash berries until you’re ready to eat them.
Plump, firm, brightly colored berries offer the best flavor and nutrient value.
Refrigeration quickly reduces berry quality, so pick or buy them as close to serving time as possible.
For best flavor, serve berries fresh and at room temperature.

A Year of Healthy Living

A Year of Healthy Living

Wall Calendar

2014 Year of Healthy Living wall calendar

 

March 1st – Pea Planting Season!

This is a wonderful Sweet Pea recipe pulled from our Simply Raw 2013 calendar featuring magnificent images by Lynn Karlin paired with recipes from Raw Food chef Matthew Kenny.

Raw food cuisine is an exciting and healthy culinary trend. It’s simple, full of flavor, vibrant, colorful and great for our health. The less food is processed, the better. The brighter the color of the fruit or vegetable, the more nutrient combatants it has to prevent degenerative diseases. But the most 
important element of raw food – or any food, for that matter – is the sourcing 
of high-quality, seasonal, local (when possible), organic ingredients.

Romaine Hearts with
Sweet Pea Puree

As with so many raw recipes, the quality of the main ingredient is critical. For that reason, we recommend using high-quality, fresh peas in season for this recipe.

Sweet Pea Puree (below)
6 large romaine leaves
1 carrot, shaved into thin ribbons
1 tablespoon chopped parsley

Spoon approximately 1⁄4 cup Sweet Pea Puree into each romaine leaf. Garnish with shaved carrot and chopped parsley. Serves 6.

SWEET PEA PUREE
7 cups fresh sweet peas
1 avocado
1 tablespoon olive oil
1 tablespoon nutritional yeast
1 tablespoon agave
1 tablespoon lime juice
1⁄4 cup chopped parsley
1 teaspoon nutmeg
1 teaspoon sea salt

Blend all ingredients except 1 cup peas in a high-speed blender until smooth. Stir in remaining peas. Add salt and pepper to taste.
Purple Podded Peas

Purple-podded peas

Photographer Lynn Karlin’s portraits honor these farm-fresh vegetables and fruits by literally placing them on a pedestal and capturing their simple beauty. www.lynnkarlinphoto.com

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

Simply Raw Wall calendar

Simply Raw Wall calendar