This year we have a bounty of fall greens. One of my favorite ways to serve fall cabbage family – cabbage, kale, kohlrabi tops, tatsoi, Chinese cabbage like Tokyo behana, Brussels sprouts or the top part of the Brussels sprouts plant is to wilt them. I tend to cut any harder stems, and then cut the greens in ribbons I fry up a chopped onion or leek. Then add …
EXPERIENCE CLAY Classes meet 9:00 – 11:30 a.m. Four Saturdays in January 2017 1/07 1/14 1/21 1/28 Four Saturdays in February 2017 2/04 2/11 2/18 2/25 Ken Keppers, studio potter, teaches the basics – Pinch coil slab glazing techniques wheel construction available. GREAT GIFT IDEA Sign up for one or more classes at $20 rate per class OR prepay all eight classes for $140 Up to three pots each paid class $5 additional pots Send …
Each year around this time I start getting frantic requests for eggs. Some people have discovered how much better real eggs are, some have lost their source, and some have stepped up their egg use with holiday cooking and baking. Eggs, like all food, have a season. Eggs, like all food, vary in quality. Once a person has eaten a tomato from a healthy plant grown in great soil during peak season….. The same is …
