Sliced apples created a pinwheel pattern on the top, and the milky batter had filled in the gaps around them, puffing then crisping up between the fruit. The batter was simple but the effect is pretty show stopping.
Read MoreAnd now I’m a bit of an eggplant junkie because of it. This method could not be easier. No salting, no blotting, no individual brushing of oil needed. Slice your eggplant. Cook dry. Season. DONE.
Read MoreThe most amazing part of this recipe is how the corn is truly the star here. The kernels pop in your mouth with each bite, and the flour really acts only to hold the whole thing together, not weigh it down. I am already imagining delicious variations, namely adding jalapeno to the fritters themselves, or a couple crumbles of cotija cheese. They are a great summer dinner, yummy with things from the grill or a large salad on the side.
Read MoreUs San Franciscans have the added benefit of living in a perfect lettuce growing place. Lettuce doesn’t love hot weather, which to my dismay, we don’t get very often.
Read MoreSo, my roommates and I decided to get chickens. When I tell people I have chickens, they are either happily shocked or look at me as if I’ve lost my cookies. While there are lots of folks in the city getting into raising chickens themselves, it’s still rare enough that most people are stunned by the idea. But, I feel we are in good company.
Read MoreI find there are few things more satisfying than a productive day in my garden and one of my most favorite moments in life is the first time I sit down at the end of the day to look around at all the progress I’ve made. I pull up a seat at the long farmhouse table we built last year, drink something refreshing, and take it all in. I imagine what plants will look like once they’ve grown a bit and begun to fill out the space. The new mulch always cleans things up and does such good things to the soil health and I love the newly tidy vines along the fence.
Read MoreAs I began embracing cauliflower, I discovered that I had ignored one of my most favorite vegetables of all. I started pureeing it in Indian spice soups, mashing it like potatoes and baking it with cream and cheese into a gratin. But by far my most favorite way to eat it is my favorite way to eat everything. Chopped into bits, drizzled with olive oil, and left to roast until it is incredibly crispy. Cauliflower (good, fresh cauliflower) sweetens as it’s roasted, and each little floret clings to the salt and oil, creating a caramel crunch that is positively addicting.
Read MoreRaw kale may be a big leap for people that don’t like it at all but I would argue that sometime soft leaves are a turn off for people, and that a salad of crisp fresh winter greens may be more appealing in the end. For me, preparing vegetables is all about the combination of flavors, and nothing holds more to true to this than kale salads. With a few basic techniques, the possibilities are endless.
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Garden for the Environment is a fiscally sponsored project of Earth Island Institute.
