V.20 No.27 | 7/7/2011
Flash in the Pan
Robbing the Compost Pile
Carrot tops, spinach bottoms and the whole radish
By Ari LeVaux
The preparation and consumption of animal offal has become trendy in recent years. From headcheese to braised pig feet, there are all sorts of ways of turning animal refuse into delicacies. And while plant offal hasn't exactly become the new rage, B-list plant parts can be incorporated into tasty meals as well. Ari LeVaux provides recipes for three such underused ingredients: spinach roots and the greens of carrots and radishes.
V.20 No.16 | 4/21/2011
Food for Thought
Three Gardens in One
A springtime strategy for maximum yields
By Ari LeVaux
Searching for the best crops to plant with garlic, Ari LeVaux developed a technique called "tossing seeds randomly." He put all the seeds he didn't get around to planting last year into a jar, shook it up and threw them by handfuls. This experiment produced the "garlic patch friends" and a springtime strategy for maximum yields.
V.19 No.29 | 7/22/2010
Vegetables I Have Known
By Marisa Demarco [ Mon Jul 19 2010 4:24 PM ]
Oh beets, with your vivid, royal coloring, the shock of hot pink spiraling through you like Mother Nature’s own blacklight poster. I am so in love, I clicked on a NYT recipe for a salad of shredded you. My eyes juiced your image, regarded only briefly the measurements and directions, and then returned to you, a root the color of guts in my dreams.
Follow the recipe or throw caution to the wind as I did and trust your own gut as it resonates with the most bewitching of vegetable forms. (How could I have ever scoffed at still lifes?)
Let the juices stain your fingers as you shred the mighty beet with your common cheese grater. Squeeze in half a lemon after scornfully discarding the seeds. Taste. Another half a lemon, then, or not. Do the same with oranges.
Drizzle just the slightest bit of olive oil. Tip your palm cupping just a touch of salt. Stir. Taste.
Make a lot. Over days in your fridge, the flavors commingle and mellow. The citrus, less bright. The beet, less earthy.
Like ĺkaros, my ambition spurred me to dig up yet more roots for grating. The passé carrot found new life with sesame oil. Since I posses no mixing bowl and own only, instead, a purple Kool Aid pitcher, I shoveled my pile of three shredded carrots into this container. Sesame oil goes far, flavor-wise, so a few drops was all this dish required. Next, peeled tomatoes, chopped and strained, were added as a second layer. A touch of sweet Mirin and rice vinegar spilled onto those.
A little salt goes a long way in this dish, too. A couple of hearty stirs dispersed the tomatoes and carrots. (Not too many, or the delicate flesh of the tomato may be pulverized.) Once served, top with unadorned avocado.
Party on the Patio with Cookin’ at Pueblo Harvest Café
Loch Eil • Scottish at Erna Fergusson Library
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