Welcome to our kitchen table…
….where we eat the Slow Food way! Slow Food is a global grassroots movement dedicated to preserving regional food traditions, the pleasures of the table, and a slower more harmonious way of life.
Imagine a wooden table under a great oak tree. The sun warms the air as friends arrive, bringing the bounty of their gardens. You take a bite of salad – the full, rich taste of summers’ first Brandywine tomato bursts in your mouth. You hear the clink of glasses and soft laughter as conversation eddies around the important topics of the day.
Someone lights the candles and serves a Shepard’s Pie made with American Plains Bison from the farm down the road. It is marvelously tender and slightly sweet with subtle reminders of the pasture. Now for dessert – a peach cobbler made from Oldmixon Free Peaches picked from your very own trees and sweetened with wildflower honey from your neighbor’s hives. As the fireflies twinkle across the lawn, the children drift off to sleep in the hammock but the conversation continues…
This is Slow Food:
grown with respect for the earth and served with friendship.
Cooking with the seasons
May
Asparagus
While the British may not be known for their cuisine, this vegetable garden risotto is fabulous, and cooks up in less than 30 minutes (if you have someone else chopping the herbs and vegetables)!
June
June 11th – Eggs, carrots, cut peonies, herbs, kale, kohlrabi, lettuce, salad mixes, summer squash, breads, honey
June 18th – Eggs, carrots, strawberries, herbs, kale, kohlrabi, lettuce, salad mixes, summer squash, breads, honey, meat, baked goods
Strawberries
Fresh strawberries + whole milk yogurt (together in an ice cream machine) = amazing. This Strawberry Frozen Yogurt recipe adds a few more ingredients to kick up the flavor. Why the kirsch? Monsieur Lebovitz explains.
July
Zucchini
It may be at the back of the alphabet, but its at the front of our minds in July. Too much zucchini? Here are 76 zucchini recipes to choose from.
August
Tomatoes
Finally! Michigan summer tomatoes have arrived…but its too hot to cook at the stove! Try this no-cook tomato and basil pasta. The bright flavor of farm-fresh tomatoes makes this dish a winner. A cook-a-little variation: sauté the garlic in butter, add a bit of white wine. Remove from the stove and toss in the rest of the ingredients.
September
Apples
Make the apple cobbler the President eats (surprisingly easy, and no sugar!)
October
Potatoes
Potatoes are goodness unearthed. A fresh dug potato is one of natures most delightful foods, and they have 45% of your daily Vitamin C! Try these Crash Hot Potatoes from The Pioneer Woman. Crispy, flavorful and simple!
November
Butternut Squash
What’s Martha’s secret ingredient in Macaroni and Cheese? The kids will never guess…
What's cooking in your kitchen?