Comments : 2 Comments »
Tags: eat local, local, organic, seasonal produce, seedtospoon
Categories : Uncategorized
Today is the first anniversary of SeedtoSpoon.com! Cheers!
Last January, I had little idea how big SeedtoSpoon would become. I appeared on BusinessWeek.com, exhibited at Local Food festivals, met many of you at farmers markets, and cooked with Sara Foster. When I started I only wanted to help people by sharing my passion for local, organic and seasonal food. And I’ve heard from so many of you that it has indeed helped. Some of you have joined farm shares. Some of you have started cooking at home again. Some of you have sworn off canned tomatoes. Some have just read for fun.
This year, no matter where you are in the journey, I encourage you to take the next step. Maybe you’re an armchair reader. Well, this year maybe you can crack an egg, dice an onion (local and organic, of course!) and roast a beet. For cooks, maybe you can add more local & organic goods to your pantry and fridge. For gung-ho converts, maybe you should join a farm share (now is the time to start researching one near you).
Thank you to all my readers. Keep in touch, keep debating issues from BPA to chocolate milk in schools, and keep cooking. Here’s to a great year #2!
Comments : 3 Comments »
Tags: butternut squash, galette, local, organic
Categories : In Winter, Recipes, Uncategorized
When my kids were learning to eat solids, the pediatrician advised us to introduce orange vegetables like carrots and sweet potatoes first, then move on to green ones like peas. Maybe that’s why they still have a soft spot for all things orange.
So everyone was excited when a butternut squash appeared in our CSA bag. Especially me, because I’ve been wanting to try a butternut squash galette with leeks, goat cheese and sage that I’d seen in the February issue of Gourmet. I’ve made sweet galettes before (apple are particularly good), but never a savory one. Tonight was the night.
If you haven’t ever made a galette, don’t be intimidated. In some respects, it’s easier to bake than a pie. You simply roll out the dough, place the filling in the middle (leaving a 2- or 3-inch border), and fold the dough over the edges. No lattice crusts to weave, no fancy shapes to cut. All in all, a lovely recipe, and a great side for the locally-made bratwurst my husband cooked on the grill. (Another bonus: it used up some of the farm-share leeks that have been hanging around the crisper.)