July 17, 2010
“ When the world wearies, and society ceases to satisfy, there is always the garden.
Minnie Aumonier, 18th century poet
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July 14, 2010
Contemplating the Sweetness of Summer

Contemplating the Sweetness of Summer

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July 11, 2010
Urban Worm Girl and Vermiculture

Regrettably we stop our composting efforts when the snow starts to fly in Chicago. This winter we’re going to compost in our basement…with red wiggler worms!

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July 9, 2010
“ If you wish to make an apple pie truly from scratch, you must first invent the universe.
Carl E. Sagan, astrophysicist and author
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July 7, 2010

Foraging in Maine

On a recent trip to visit friends in Maine, I had the opportunity to forage for our dinner: digging for clams at low tide, carefully plucking mussels from the rocks and scooping up periwinkles from large piles of algae. A few hours later we were sitting down to one of the freshest and tastiest meals I’ve ever had.

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July 6, 2010

First Carrots of the Season

Daley Plaza Farmers Market, Chicago, July 2010

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July 3, 2010
“ There is, it seems, no substitute for NaCl. There is no faking its fine stimulus, its artful aid—except to use it with more respectful attention to its basic powers and dangers; except, perhaps, to taste it for a change, instead of taking it for granted.
MFK Fisher  (July 3, 1908 – June 22, 1992), Alphabet for Gourmets 
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July 1, 2010

Windy City Square Inch Gardening: Growing Sweet Potatoes in Bags

We’ll try just about anything to increase the amount of food we can grow on our Chicago city lot, especially when it comes to our favorite Hawaiian Purple sweet potatoes. Our new 15-gallon fabric potato grow bags from Gardener’s Supply promise up to 13 pounds of potatoes per bag. We hesitated when we saw their price - $12.95 per bag - until we realized they’re reusable.

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June 30, 2010
Five Spice Rhubarb Chutney It’s good to have friends and even better to have friends that graciously share their rhubarb and kitchen. My friend Lauren harvested the rhubarb for this recipe from her garden on Indiantown Island in Maine. Then she turned me loose in her kitchen. The chutney would be a natural with lamb or duck, but we loved it with slices of crusty fresh-baked French bread and crumbly slices of the cheddar-like ”City of Ships” Cheese from Maine’s Hahn’s End Artisan Cheese. 1 cup light brown sugar, tightly packed2 cups rhubarb, 1/2” dice1 medium onion, diced1/2 jalapeno pepper, minced (spice wimps should remove the seeds)1/2 cup cider vinegar1/4 cup balsamic vinegar1/3 cup dried currants1 T fresh ginger, minced1/2 tspn. salt3/4 tspn. Asian five spice Combine all ingredients except the Asian five spice in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer for 30 minutes. Add Asian five spice and simmer until thick, about 15 minutes. Makes 2 cups. Adapted from Cooking Light, May 2008

Five Spice Rhubarb Chutney

It’s good to have friends and even better to have friends that graciously share their rhubarb and kitchen. My friend Lauren harvested the rhubarb for this recipe from her garden on Indiantown Island in Maine. Then she turned me loose in her kitchen. The chutney would be a natural with lamb or duck, but we loved it with slices of crusty fresh-baked French bread and crumbly slices of the cheddar-like ”City of Ships” Cheese from Maine’s Hahn’s End Artisan Cheese.

1 cup light brown sugar, tightly packed
2 cups rhubarb, 1/2” dice
1 medium onion, diced
1/2 jalapeno pepper, minced (spice wimps should remove the seeds)
1/2 cup cider vinegar
1/4 cup balsamic vinegar
1/3 cup dried currants
1 T fresh ginger, minced
1/2 tspn. salt
3/4 tspn. Asian five spice

  1. Combine all ingredients except the Asian five spice in a medium saucepan.
  2. Bring to a boil over medium-high heat.
  3. Reduce heat and simmer for 30 minutes.
  4. Add Asian five spice and simmer until thick, about 15 minutes.

Makes 2 cups.

Adapted from Cooking Light, May 2008

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June 12, 2010
Got Raw Milk?

Looking for raw milk in Chicago? Time Out Magazine recently ran this article on local resources. Is raw milk better for you than pasteurized? The data isn’t clear. But when it comes to taste and cheesemaking, raw milk is the clear winner. Want to learn more? Check out Marion Nestle’s June 7 post at FoodPolitics.com.

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