I am not so different from the beasts of the field and forest. Even in this heat, and with all of summer's bounty making it seem that we will never lack for food, we're thinking ahead to those cold, barren months. The squirrels are stockpiling pinecones, the mice are hiding seeds, and I am preserving fruits, vegetables and herbs in a variety of ways. I buy so much fruit at the local farmers market that I am officially known as a good customer and receive certain perks. This week that meant 10 pints of free raspberries deemed too soft to sell but really in absolutely perfect condition. That very same day I cooked them down and put them up—their sweet essence, garnet hue and soft, floral fragrance stowed away for a wintry delight. I've done the same with yellow plums, apricots, gooseberries and strawberries, so I've got quite the collection going in my basement. And it would be my pleasure to share some of it with one of my readers. Just leave a comment before Sunday the 29th at 6pm, and I'll select a winner at random to be announced next Monday the 30th.
Read More...

I've been in a canning frenzy, record heat wave be damned. Blueberry jam, gooseberry chutney, sour cherry jam, strawberry-chile preserves, raspberry fridge jam, and there are yellow plums and peaches impatiently awaiting. (I'm hoping for apricots soon!) At a certain point, when things are boiling away and the sweat is trickling down the insides of my thighs, I do feel a little deranged. But I try to channel my grandmother, making jelly with the loquats from her tree on a sweltering San Diego afternoon. If you're a cook, there are some things you just tolerate. And among the many rewards are beautiful jars of jam, destined to deliver sweet memories of summer when Christmas rolls around. In the middle of winter, I'll pop open a jar of sour cherry jam to plop onto my morning bowl of yogurt, and it will hold the vivid intensity of this July day in its sticky red soul. If you are daunted by the idea of canning, may I suggest you cook up a small batch of something and simply store it in a jar in your fridge? Now, while all this summer fruit is at its peak. No extra steps involved, just a very easy process that leads to some very blissful moments.
Read More...

OK, I'm going to say it: I'm OVER winter. Jeez. More snow? Is this really what we need? And still no working sink or shower in our bathroom. So where's the motherfucking silver lining? (Wow. In real life I have a mouth like a truck driver, but on the blog I rarely stoop so low.) But wait. Yesterday I made marmalade, and today there are five gorgeous jars of the stuff glowing on the kitchen counter. Canning doesn't have to be such a big deal, you know. It's not imperative that you slave over a hot stove for hours and hours, putting up jar after jar of whatever it is. You can simply look in your fridge and see that you have an enormous bowl of malingering kishu mandarins left over from the 10 pounds you ordered on a lark in January—plus the odd Meyer lemon and pink grapefruit—and decide that you're going to make a discreet quantity of marmalade, just for yourself and the occasional very lucky friend.
Read More...

I've spent quite a lot of time ruminating over this post. Like a cow chewing its cud, I have carefully digested everything I've gleaned from reading Fast Food Nation, Omnivore's Dilemma, In Defense of Food, Eating Animals and Food Matters, and watching Supersize Me and the incredibly eye-widening Food Inc. At the very least, I think I can say I'm a conscious eater. I'm not going to delve into the horrifying truth of how government and industry conspired to convince us that we all need to have a big slab of (corn-fed) meat at the center of most of our meals on a daily basis, I'm just going to say that we should all be eating a great deal less of the stuff—for our own sake and that of the planet. But a recent article in Vanity Fair, where fluffy blonde wellness "guru" Kathy Freston (Tom Freston's wife, so she can't be far from her own show on Oprah's new network) convinces a die-hard British carnivore to turn vegan really got my hackles up because of its one-sided presentation of the issue.
Read More...