It was peach season and it was impossible not to pick them up by the pound. But that also meant I had to cook them in everything. And I did. This is a really great condiment you’ll keep reaching for all summer. Crisped Prosciutto, Parmesan and Tarragon Peach Mustard. Tarragon Peach Mustard 1/2 cup white wine vinegar 1/2 cup white wine 1 tablespoon chopped shallots 1 ripe peach, chopped fine 1 bay leaf 1 teaspoon peppercorns 3/4 cup yellow 1/4 cup brown mustard seeds 1 teaspoon salt, or to taste 1 teaspoon sugar 1 Tablespoon chopped fresh tarragon, or to taste Instructions In a small saucepan ..read more

INGREDIENTS 1 tbsp olive oil 1 medium onion, finely minced 1 medium bell pepper, finely minced 1 small carrot, finely minced 1 rib celery, finely minced 1 pint crimini mushrooms, roughly chopped 4 cloves garlic, minced 2 tbsp tomato paste 1 tbsp Worcestershire sauce 1 tbsp liquid smoke 1 cup quick oats 3 cups brown lentils cooked 2 tbsp fresh parsley, minced ½ tsp salt 1 tsp dried oregano ½ tsp paprika ¼ tsp dried thyme ¼ tsp black pepper ¼ tsp cayenne (optional) ¾ cup vegetable broth GLAZE TOP ¼ cup ketchup ¼ cup gouchang 1 tbsp maple syrup ½ tsp mustard INSTRUCTIONS Preheat the over to 350 ..read more

INGREDIENTS LENTIL FILLING: 2 tablespoons olive oil, plus extra 2 each yellow onions, peeled and chopped 2 each medium carrots chopped 1 pint mushroom (use your favorite) 1 tablespoon thyme leaves, minced 1 tablespoon rosemary 1 bay leaf 1 clove of garlic, paste sea salt and ground black pepper, to taste 1 tablespoon tomato paste 1 ½ cups lentils, rinsed 1 ½ tablespoons sherry/balsamic vinegar 1 ½ tablespoons soy sauce 1 tablespoon liquid smoke 5 cups vegetable stock, plus extra POTATO MASH: 2 cups water 2 cloves of garlic, peeled and smashed 5 each Yukon gold potatoes, peeled and chopped 4 t ..read more

Ingredients: 1 cup finely chopped carrots 1 cup finely chopped mushrooms 1 cup finely chopped onions 2 garlic cloves minced 1 jalapeno, seeded and chopped 3 tablespoons oil or butter 1 1/2 cups brown lentils 1/2 cup wine or beer 1 8oz can tomato sauce 3 cups broth 1/2 cup organic ketchup I used agave sweetened 2 tablespoons brown sugar (prefer cane syrup) 2 tablespoons chili sauce 2 tablespoons mustard 2-3 tablespoons nooch (nutritional yeast) 1 tablespoon chili powder 1 teaspoon paprika Pinch of salt & pepper Instructions: Sweat vegetables in your fat of choice. Add wine, broth, tomatoes ..read more

Passata (or more specifically Passata di Pomodoro) is the multi-purpose tomato purée. This Italian staple is relatively easy to make albeit messy! Group processing is the fun and easy way to do all of this. Gather your goodies and friends and make a day of it. This last spring when we convened to process tomatoes we all went home with: 12 jars of passata 2 quarts of spicy tomato sauce 2 quarts of salsa In my house growing up my mother made a spaghetti sauce that has been loved for years by friends and family but she always used canned tomatoes. There is absolutely nothing wrong with canned ..read more

It’s time to put you on some of the yummiest broccoli you can make. CSA’s have been filled with cauliflower, romeneseco, and broccoli the last few weeks and I wound up with with about five heads in the fridge. While most people know a good way to cook these cruciferous veggies, they tend to get boring after a while. Enter Malai (cream) Broccoli, an Indian dish of charred crunchy florets and a spiced dotted cream sauce that dives into every nook and cranny. If you go on the internet you are going to find plenty of recipes and every single one of them is vastly different. But this recipe builds ..read more

When it is beet season many local farmers will have bulk flash sales. I usually will pick up beets carrots and cabbage around the same time and do a big run of pickling, canning and fermenting. This is nothing short of a pickle lollipop. I often will spear a beet with a fork and eat it like an apple. Yum! Pickled beets remind me of my mothers plate at dinner time. There is reason I still have this underlying annoyance of needing to set a table. Its because on a southern table you need condiments. No food is ever eaten without something that came out of a jar. Eventually I learned what was requ ..read more

In the fall of Florida cane sugar growers take to the field to harvest cane stalks to make annual batches of cane syrup, the sticky coffee-brown southern cousin of molasses. On the outside of east Gainesville lies Morningside Nature Center, one of the only living history farms in the area. They put on a cane boil event every year where they demonstrate the process of cane boiling to curious onlookers using equipment fashioned after what they used in the 1800’s. Ginger snap cookies are a holiday cookie staple. And where molasses is traditionally used I substitute cane syrup. It’s unique and dis ..read more

This is hands down a dressing worth having on hand, I can quickly throw together wraps or salads and have a delicious mid-day snack or lunch. Gardens can go wild in Florida so its good to have a few recipes to help use up your harvest. I have even been able to take potential wasted food like the ribs of greens and turn them into a delicious crudités. In the summer when I don’t want to turn on the oven this is a super satisfying meal. It’s also a great travel partner to the springs or the beach. With the fresh herbs in the garden you will be able to create fresh joy all season long. It holds we ..read more

A snack, a garnish, a meal? I love getting the mixes of olives you find on olive bars in grocery stores and then marinate them in my own mix of flavors. This isn’t necessarily a recipe but more an idea. Grab your favorite olives and explore your favorite combination of herbs and spices. Zest – orange is my favorite but lemon and tangerine work too. Zest is their to brighten up the olives. Herbs – my go to is thyme, oregano, rosemary. Savory, marjoram, basil, tarragon, dill are all good options as well. Pepper – i like a good heat and will tend to add dried hot peppers. Bay Leaves – Bay impart ..read more