I love fresh salsa—you know, the uncooked kind that tastes like summer. I rarely make it, though, because I haven’t figured out how (or tried, I admit) to make salsa for one, and I’m not a regular chip-eater. The other evening, a few friends came over after dinner, so I used their visit as an [...]
Entries Tagged as 'local food'
Thursday will be big for food consciousness in Lawrence
August 21st, 2007 · No Comments · Environment, General, local food
It’s going to be easy to feed your interest in food and family farms this week if you’re in the Lawrence area. Two very different activities are occurring on Thursday—a farm tour and a organic tasting and film series. The farm tour In the morning, the Kansas Rural Center is sponsoring a tour of five [...]
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Top o’ the tomato to you
August 20th, 2007 · No Comments · Food selection, local food
It was a big day Saturday at the Lawrence (Kansas) Farmers Market (http://www.lawrencefarmersmarket.com/index.php). Of course, every Saturday in season is a big day at the market, barring forbidding thunderstorms and the like. Still, this one was special because it offered the first (of what is to become annual) Tomato Tasting: The Good, the Big, and [...]
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People want to know their food source, or at least that’s what they say
August 17th, 2007 · No Comments · Healthy eating, local food
Two news items today illustrate that, when we speak up, we can affect what’s going on in the world. At least that’s the message I’m taking from these two items. The first, a Zogby International poll, underscores previous polls indicating that, yes, Americans do want to know where their food comes from. Zogby reported: Nearly [...]
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Eating is a community effort
August 16th, 2007 · 1 Comment · Food selection, local food
Eating food from local sources underscores how many people it takes to put food on the table.
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Tomatoes, basil, brie, blueberries
August 13th, 2007 · 1 Comment · Food preparation, Food selection, local food, recipes
With fresh produce and good recipe selection, I made a delicious meal with almost no cooking. The uncooked pasta sauce, primarily of tomatoes, basil and brie, led the menu. Dessert was blueberry sorbet made in a zipper-lock freezer bag and ANZAC biscuits scaled back to one toaster oven pan full.
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