Spring is a tough season to try to subsist on garden vegetables, but it IS possible to do pretty well with salad greens and herbs.
Read more: Deconstructing a ‘Zero Mile’ salad
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Three weeks ago I began a class out of my kitchen, called “Meatless Mondays in Ina’s Kitchen.” For the month of March, I’ve opened up my kitchen to 8 eager participants who come hungry and receptive to what I’ve prepared and set before them. Each week I have a theme or two, and a menu that exemplifies the themes. The foods chosen reflect the transition into spring and the produce being as seasonal and local as possible. 
Yes, it’s Spring – and produce season is ostensibly months away. I say that with my tongue firmly planted in my cheek because we can buy hot weather fruit and vegetables year round thanks to the “miracle” of modern transportation. 
Still have a few folks on your shopping list? No worries! Just head out to your local natural food co-op where you can find all sorts of goodies for last minute gifts. 
Maybe you’ve been making your own granola for years but it never occurred to you that not all mac n’ cheese comes from a box. I remember when I first decided to make tomato sauce myself. I used canned tomatoes at first instead of fresh, sure, but there’s no problem with that. At least I was thinking outside the jar of ready-made marinara. 
Visiting Allium Restaurant on Orcas Island is much like having dinner at Lisa Nakamura’s house. The restaurant is small – seating about 35 – and there are just two in the kitchen: Lisa and Anna Harlow. Chef Nakamura launched Allium in 2010, and the world noticed! Ms. Nakamura generously answered questions for GoodFood World, and here are a few insights into her philosophies, business practices, and management style. |
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