 
 |
|||||
While the borders of Persian Empire advanced and receded over the centuries, today “Persia” is equated with Iran. With our world connections ever more fluid – and, at times, tense – now is a great time to explore traditional and contemporary dishes from Iran, Kurdistan, Armenia, Azerbaijan, and Georgia, all parts of the Persian Empire at one time or another. 
Baking pies – pizza or apple – doesn’t need to be tricky or intimidating! Some flour, some salt, some water, maybe some yeast or fat, and there you go. Start with the best ingredients you can find and you can’t go wrong. 
Miso and lamb chops – that combination of words, flavors, and images can bring one up short. When I hear “miso” I immediately think of sushi and a small bowl of broth. And the thought of lamb chops never connects me to Japan and Japanese cuisine. However in Japan, lamb chops are as much of a special treat as they are here in the US. It turns out that miso, sesame, garlic, and ginger are a great combination to give a terrific flavor to the tender chops. 
When life – or your CSA – hands you not one, not two, but THREE cabbages (OK, so we collected them over three weeks), it’s time to make cabbage soup. In the GoodFood World kitchen we turned an assortment of meats and vegetables into enough soup for an army – or at least a family of 8! 
Modern consumers hold a deep – and false – belief that food, especially good food, real food, takes time. A lot of time… It simply doesn’t. I prepared a menu that took only 2 hours and fed five people for less than $50 – with leftovers! 
This classic Swiss breakfast recipe (from my girlfriend’s aunt in Switzerland) made from uncooked rolled oats, dried and fresh fruits, and ground nuts, is heavenly! 
Summer for me brings back fond memories of living in Tokyo and discovering new foods to enjoy to beat off the muggy summer heat of such a massive city. Chief among my favorites was shiso. Shiso also known as Perilla, Beef Steak Leaf, or Japanese Basil, is actually a member of the mint family. 
What do you really know about the food on your plate and where it came from? Today’s exercise in the provenience of our food – who grew it, who processed it, who sold it? 
It’s worthwhile examining our dependence on canned goods during a season when the lack of sunshine coincides with a shortage of fresh produce at the market. The days are shorter and colder, and popping open a can of soup is just too easy when you need a quick, hot meal. But the difference between fresh and canned extends far beyond the method of preparation.
|
Win this book!!
Too bad we missed
Put your name in the drawing here. We'll draw on June 8, 2017.  
Book of the MonthLocally Laid: How We Built a Plucky, Industry-Changing Egg Farm – From Scratch, By Lucie B. Amundsen 
Read Locally Laid! Through Lucie Amundsen's eyes you will see the eggs on your plate very differently. You will appreciate those little packets of protein and marvel at the reasonableness of their cost. Read more here. Videos You Don't Want to Miss!Lis Carlisle: Interview with Tim Danahey
Listen to author Liz Carlisle talk about her new book Lentil Underground: Renegade Farmers and the Future of Food in America. Click here to see more videos. |
||||
We're ready to send off a copy of
Gardening for the Future of the Earth,
a book particularly suited for our times!
