Tag Archives: Lynn Karlin

Beautiful Vegetable Portraits: Lynn Karlin’s Pedestal Series

Originally posted on Mother Earth News by Laura Dell-Haro.

Simply Raw 2016 wall calendar

Image from the Simply Raw 2016 wall calendar. Click image for more info.

Gardeners are inspired to grow their own vegetables for a variety of reasons: food purity, food security, family and cultural traditions, fresh flavors, stress relief, improved nutrition, and many more. Our tomatoes grow sweet with lip-smacking flavor, but also heavy with intent and purpose.

Certainly, identifying your own incentives is critical to making it through the darkness of winter, flush of spring weeds, and stifling summer heat to, ultimately, the bounty of the harvest season. In the elegant vegetable portraits presented on these pages, photographer Lynn Karlin brings an oft-overlooked motivation to light: reverence for beauty. 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

On a Pedestal | Lynn Karlin’s Vegetable Art

This is a wonderful blog post featuring Lynn Karlin’s photography.

Garden Variety

Editor-at-Large Therese Ciesinski has a chat with prolific photographer Lynn Karlin, whose work has appeared everywhere from The New York Times Magazine to House Beautiful, about her striking farm-to-studio veggie shots.

View original post 792 more words

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