Herbal wanderings 1

May 13, 2020

Herbal wanderings 1

May 13, 2020

May 13, 2020

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Minty Shish Tawook pita sandwich with herbalized fixins’

Damascus Rose, Sumac (from @curiospice ) Mint Pickled (with Meyer lemon champagne vinegar) in the making for some Shish Tawook Pita Sandwiches…..

I’m famous for my Dungeness crab enchiladas with green sauce - I always made crab enchiladas but the recipe improved when I moved to Bolinas years ago. I always use fresh herbs and vegetables and today am using grated zucchini and Pablo peppers (new idea to grate them) with nettles - I think they are technically called dead nettles because this type doesn’t have the sting. It’s grassy and spinach like in terms of flavor - but more herbaceous. From @mediumfarm Perfect for these. The filling gets mixed with crumbly queso and wrapped in corn tortillas soaked and then the filled enchiladas drenched in a basically boiled tomatillo sauce with lots of herbs, garlic more Pablo’s and some Serranos. More queso and Serrano stop. Baked till bubbly.

Out in print now- Spring Herb Shoots -look for it wherever you find your @ediblemarinwc

Link to online version in story.

Baby Artichokes Three Ways. #coming soon

My chive blossom herb salt recipe will be featured in the spring edible Marin and Wine Country Magazine - which means you can make it and do this.

Not only am i getting excited for spring. I’m excited to be back in CA and writing for @ediblemarinwc - in the upcoming spring issue I celebrate my comeback sharing more of my herbal magic! Currently though in these cold days I’m making all my recipes from an older story- Hearty, Bold and Robust - The Bittersweet Perfection of Chicories- using the perfect and beautifully pastel chicories from @mediumfarm !

Link to chicory story and recipes in story.

Instagram post 18041967563345488

Rosemary & Lavender Blueberry Lemon Yogurt Cake

Made with the eggs Inca cracked and my Rosemary Macaroon Confectioners Salt (sold out)

I cannot express enough joy about my obsession that is this cookbook. In my opinion one of the best anyone has put out in a long time. The way his own history is weaved into the idea of educating on and uplifting Hungarian cuisine and how that concept is wrapped around Jeremey’s utterly creative, seasonably and modern approach to food - and that it’s not a cheffy book - meaning he makes this all utterly relatable for anyone interested in flavor filled food. Paying clear attention to the fact that home cooks don’t have line cooks and help to prep and spend hours making stocks and so on.

The gifts his grandmothers gave him and his gratitude are so abundant on every page. The book makes me feel happy for people with families like his and guides me in remembering that I too am doing this with my own nieces and nephews and that my life spent traveling the globe with my agricultural work is deeply meaningful for the transferring of flavors and culture.

The book reminds me of what I love about Brooklyn. It makes me deeply miss Brooklyn. The ingenuity that seeps from Brooklyn still, the sharing of old ideas when they merge with the best of ourselves.

In a world where i look around and see chaos I keep coming back to this book over and over and seeing hope for the future. I think it’s a reminder that throughout all time in history food nurtures us to expand.

People go buy this book and cook from, share it, fill your kitchen table with something good.

Read this over and over like I am.

Well done @jeremycooks

The first #CookTheBook for my new years better habits creation.

First up @jeremycooks book that I’m IN love with - second generation

Caraway Caesar salad made with chicories I have from @mediumfarm

Sooooooo good.

Crispy skin Calabrian chili chicken on the side.

So many important things unfolding, positioning for the future.

#flowers

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Herbal wanderings 1 | My Herbal Roots