You see recipes calling for stock all of the time and in your mind, you may think to just run down to the market and buy some because of course you don’t have any at home. Why would you? Well, before I tell you why you would and should have home made stock in your fridge/freezer let me first tell you how you are throwing money and resources out the window if you don’t. Buying stock only for a recipe, if…
It’s time for a little tough love folks. I will never lecture anyone about their choice to eat meat. Instead, my work is to educate and inspire my audience to use food as a vehicle for living a healthy and happy life however when I do feel a moral obligation to give some tough love because I feel we are sabotaging the chances of a bright future, I cannot sit idly by. So… We know about the colossal land mass…
The most important thing I can tell you is if you are resourceful and committed to living a healthy lifestyle then no matter the financial challenges you are experiencing or the lack of experience you have in the kitchen, you can live a healthy and abundant life. I think what is tripping many of us up along the way is this word “healthy” and grasping the true meaning of that word while so many people are determined to confuse us…
Since 40-50% of food waste in America is at the consumer level then we clearly need to change how we shop for food. Food waste is wrong. Period. It is immoral when you think about how many people (children especially) are hungry in this country and that food waste contributes to the very emissions that are rapidly contributing to climate change. Wasting food can also comes across as entitled and shows a lack of practiced gratitude and appreciation for the cost of…
Today is Sunday and of course that means I am at the farmer’s market. JR Organics’ had fresh beautiful crown broccoli surrounded by the most gorgeous lush greens and even though I did not plan on buying broccoli today, I am mad for broccoli greens so immediately picked a beauty for myself. Loving them so much I couldn’t imagine anyone ever asking their farmer to remove these like they often request with carrot tops and beet greens. Are broccoli greens victim to this too? And why don’t…
Today marked nine years since my mom passed. It also happened to be her birthday. Though it may get easier to manage my emotions after so much time, the loss of her from my life will never leave me. I always miss her, especially now. Farmer’s Market Groupie is a transition after a long career in organic beauty but food and teaching are core to who I am, because of my mom. When I was a little pee-wee – the nickname my mama had for me – my mother was always…
You know what it’s like. That first sighting of new bounty at the market. In spring it’s peas, tomatoes, fava beans and strawberries. In summer it’s fresh garlic, corn, figs, cherries and jammy sweet blackberries, mulberries and raspberries and of course the stonefruit. Summer wouldn’t be complete without peaches, apricots, nectarines and plums and in the fall and winter you know it’s all about pears, apples, pumpkins, butternut squash, persimmons and pomegranates lining the stalls at the farmer’s market. At first sight, it’s…
Hello and Happy New Year. It’s 2017 and I’m kicking it off with a FREE farmer’s market tour and conversation on Saturday, January 7th at the Santa Monica Farmers Market . Come learn how to navigate any farmer’s market with confidence and shop with your budget and lifestyle goals in mind. Bring a pad, pen, tote and cash if you would like to buy any of the bounty. This is a FREE two-hour tour, however donations are always appreciated – even if…
Hello Everyone! It’s definitely Autumn at the farmer’s market and I couldn’t be more excited with all of the gorgeous persimmons and pomegranates. I hosted my Shop, Prep and Cook class on Saturday and we made a delicious pomegranate and fresh herb salad and so today, I decided to revise it and add persimmons too! I hope you enjoy the recipe and please feel free to share your pics and kitchen adventures here as well. Would love to see what you’re…
When you see persimmons at the market you know the fall season is in effect! My favorite thing to do with a persimmon? Slice it in half but not all the way through. Put it on s sheet of foil and in the cut put a dollop of coconut oil or butter. Seal foil completely around persimmon and bake at 400 for easy 45 minutes or until super soft – for some reason persimmons take forever to cook down. Let…