Last Sunday I had the pleasure of presenting and cooking at our local Linden Hills Farmer’s Market as part of their Chef Guru series, produced by Kitchen in the Market. The topic was what to do with the season’s abundance of corn, tomatoes and zucchini. My immediate thought was lacto-fermented vegetables which require no cooking at all. Read more ›
Tomatoes keep straggling into my kitchen from my fall garden, rather scarred, cracked and water-logged. A week of rain and cool temps have left them a little worse for wear, but they gallantly keep right on producing. In my book, the best way to work with these late season tomatoes is to concentrate their flavors by cooking them down into something thick and rich, like Smoky Tomato Jam. Read more ›
Cooking, gardening and preserving come easily to me. Food photography does not. Rarely does an image just appear, fully formed and lovely. I work very hard at it most of the time. Then there’s the technical side of photography, which I’m always forgetting. What is aperture again? Which one of these numbers is my shutter speed? Is focal length important? Damn it! Why is this picture so dark and blurry?! Sometimes, you just need help.
Tomato season is over for Minneapolis with two nights of hard frosts under out belts (three weeks early, I might add). To celebrate the last of my harvest I made tomato broth and tomato paste from the same batch of tomatoes. Read more ›