When: 10:00 a.m. to noon on May 19 — Food Revolution Day
Where: Gabriel's Place, 3618 Reading Road, Avondale
What it's all about: Ever noticed how a tomato doesn't taste as good in January as it does in August? Do you crave watermelon in the heat of summer, but not in the dead of winter? Then you've had a taste of what it means to eat seasonally.
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Nothing says spring to me quite like fava beans and radishes. I just love ‘em. I know what you’re going to say...they’re so much work. Yes, removing the beans from the pods and then peeling the beans can take a little time, but it can be time well spent. As a child, I use to sit and shell peas with my grandma. We didn’t just shell enough for a side dish but bags and bags that would fill her freezer. As we sat and shelled she would tell me funny stories about my father and his sister as children. Other times we would watch Jeopardy together or she would try to pry out news of my seemingly uneventful childhood. But mostly I loved to listen to her stories.
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It has been my experience that if you want to cook with really high quality produce and you aren’t drowning in disposable income, sooner or later you find your way to gardening. Maybe it starts with growing your own herbs on a windowsill instead of spending $2 every time you need two tablespoons of fresh oregano. The next thing you know you are trolling seed catalogs online at midnight looking for an heirloom Italian green that you read about in a novel. Not that I would know anything about that...
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If you haven’t taken a walk with Carriage House Farm’s Botanist Abby Artemesia, you should! She is passionate about sharing her knowledge of plants with others. My son and I were lucky enough to go along on a short foraging trip for spice berries with her last year and we had a great time. Mark your calendar for these upcoming dates:
Sundays, May 6 and July 22.
Carriage House Farm, 10251 Miamiview Rd., North Bend, Ohio 45052 10:00 AM - 12:00 PM
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Squeeeee! I found the first asparagus of the season at Findlay Market last weekend (fromThistlehair Farm) and was beyond excited.
It’s amazing, isn’t it? We’ve muddled through winter eating potatoes and squash and hearty stews and plain salads … and now, magically (and with a big hand from our unseasonably warm spring) we have a bounty of local goodies coming on with gusto. Lettuce, kale, chard, arugula. Baby spring onions. And now, at long last, asparagus. Can strawberries … and then tomatoes … and then corn be far behind? Surely not.
Click here for more from Bryn at writes4food.com.
