On Saturday, October 27th, 2018, I collaborated on a beautiful, delicious fall-forward Farm Supper with farmer Emma Reisinger of Yellow House Farm. I find special magic in sharing the fruits of the season with friends!
One of my favorite things about spring is the abundance of radishes. This radish kimchi was my first preparation for our wedding reception!
Our urban garden has been soaking up the sun and rain and the spring harvest is in full swing with lots of mixed salad greens, herbs, and radishes. Peas, beets, and cilantro are on the horizon!
I’m very excited to announce the release of my first E-book – Almanac: a quarterly, seasonal collection of recipes and inspirations to eat and create throughout the year.
I created this silky soup recently ; the sweetness of butternut squash and roasted garlic blends well with the earthy richness of corn stock, miso, and butter beans.
Winter Solstice is a time of celebration, harvest, and gifts given and appreciated, and our meal was much the same.