You don’t have to be a gourmet cook to make the most out of shopping at the farmer’s market. In fact, the simpler the recipe, the better. Selecting thrifty, choice ingredients requires flexibility. And a repertoire of recipes ensures garden-fresh flavor, making even the most obscure fruits and veggies shine.
I was interviewed recently for this fun article by local Deb Debaracato. It’s true… Nico will barely leave the kitchen. Had to bribe him last night with Bob the Builder because he insisted he needed to make pesto.
Best Pie in the Tetons! Enter your best home-baked pie at the Slow Food booth at the Tin Cup Challenge on July 16
The title “cheesemonger” generally doesn’t bring to mind a young woman who looks like she just stepped off campus, but that’s what you’ll find when you chat with Meggan Kaiser at Pearl Street Meat and Fish in Jackson. Despite her youth, Meggan’s world of expertise, complemented by her clarity and passion, makes her the “go-to girl” to simplify the overwhelming world of cheese.
A transplant from Georgia, she credits her love of good food to her Italian roots and a family of chefs who freak out over a good pasta sauce. That quest for perfection (and interest in variety) is evident in Meggan’s advice to put together a stellar cheese plate.
This book is a collection of favorite recipes culled from a large stack of faded, spilled on, scribbled on spiral notebooks kept by my grandmother, Eleanor Drew Hooper, and my mom, Ann Hooper Muncaster. Both have passed away now— Grammy so long ago I can barely remember her warm embrace; my mom so recently I can still think it might be her when the phone rings.
I’m now in the possession of a large stack of faded, spilled on, scribbled on, spiral books from my grandmother, Eleanor Drew Hooper, and my mom, Ann Hooper Muncaster. Both have passed away, Grammy so long ago I can barely remember her warm embrace, but my mom so recently I can still hear her voice on the phone. Sure, I have photos and memorabilia…
A fun discussion followed about the classic Italian housewife and what she might look for in a table grating cheese—please nothing less than 24 months old—it’s much too soft and sticks to the grater! I’d die for the option to be so picky.
Veronica’s quote for today?
“My cooking is simple because when we make things too complicated we only make it once- it gets too tiring. And never ccok when you are tired. It won’t come out right.”
Un-phased by the bad news, we found Veronica whipping up these stuffed peppers from her garden to soak in olive oil and later serve with bread “only made at home, of course.”
I loosened the soil with the pitchfork, the babies pulled them up and put in the bucket, and Mariela and Will helped wash. All the kids LOVED it. The pecans add some protein.
Please show your support of Slow Food in the Tetons and Full Circle Education by making a donation on our behalf. Donations are matched by Tin Cup Community Challengers to make your donation even more valuable!
Selfish as it may seem at a glance, the first step toward eating with the future of the planet in mind may be to indulge. To take care of our bodies, our souls, and the earth, let us eat slowly.
The “Best Dinner Ever” from the mouth of my 7 year old. Could the fact that she prepared the bulk of it herself have anything to do with it? Recipes for Sausage and Lentil Winter Soup, Cornbread, and Mariela’s Chocolate-Coconut Bars
Cheap and easy, warm and satisfying, and a little protein to get us all through the morning.
When choosing your ingredients keep in mind the #1 rule of food preparation- salt and fat make things taste better but unfortunately it’s in direct proportion to the amount of calories and sodium added to your food.
It’s not often we buy seafood in Colorado but when we do we do it big.
Best Overall: Ann Callison- Blueberry-Lemon Shortbread Pie
Best made with local Ingredients: Mary Mullaney- Huckleberry Rhubarb Pie
Best Savory Pie: Tye Tilt- 4 Mushroom Pie
Most Artistic: Deirdre O’Connell- Rose Petal Pie
Best Heritage: Sara Willers- Strawberrry Rhubarb Pie with lattice crust
The best response to an increasingly dire financial crisis is to take a deep breath and return to our communities, says the founder of Slow Food in the Tetons. Rather than gloom and doom, the changing season should inspire people to become more locally self-sufficient, Sue Muncaster says.
“I really think that the whole thing with the economy is evidence that we’ve lived out of control for too long,” said the Idaho-based organizer, writer and mother. “I think about how fast and fierce the ‘global financial crisis’ hit us. Imagine how fast and furious the inevitable global food crisis is going to hit us. It’s time to take action and just say no to fast food, processed food and big corporations.”
School’s out, the sun is shining, and summer is in full swing. There is no better time to teach kids a reverence for fresh, local food, how it grows, and just how good it tastes. Tips include gardening, finding farm fresh food, cooking, cheesemaking and Food Fun in Teton Valley.
As the holidays roll around it’s easy to worry about how much we eat and spend but don’t let this take away from the joy of slowing down and enjoying the bounty of the season with friends and family.
Everyone is touching on the idea is that what’s at stake is not just our own health and the health of our children, but the health of our relationships, the environment, and our communities.