Herb Tuna Salad, Clementine Dressed Erdenheim Farm Tuscan Kale and Chive Blossoms

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Pristine rolling acreage as if from a beautifully painted canvas sets vastly on both sides of the winding avenue called Stenton. A place where time seems to stay the same, solid. Dotting pastures of shaded and lush greens provide brief glimpses of equally pristine animals contentedly roaming designated areas of rotation, deep shiny Black Angus cows, perfectly glossed, finely groomed, noble like horses, creamy white sheep, and in the spring, new baby lambs, Cheviot, playing about. It has always been this way for as long as I can remember.

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Posted in Artisans and Farms, Salads, Seafood, Shellfish | 10 Responses

2014 Philly Farm & Food Fest on Sunday, see You there!

A brief reminder: Tomorrow is the Philly Farm and Food Fest! A Gorgeous Spring Day to celebrate Farms and Foods and the Folks that produce the products. Hope to see you all out there!

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Sunday, April 13 from 11 am to 4 pm 

The Pennsylvania Convention Center Annex, Hall G Broad Street, Atrium Entrance, Philadelphia

Tickets are $20 per person, children under 12 are free

Doubling the size of last years event, tomorrows Philly Farm and Food Fest will feature 150 Exhibitors along with a stream of farm and food samplings, cooking demos, and instructional programs. Tabbed alphabetically you can check from A-Z the broad range of farm and artisan participants here.

See you then!

 

 

 

 

 

 

Posted in Artisans and Farms, Journeys | 8 Responses

Cajun Style Spicy Orange Chicken, Zucchini, Summer Squash, Red Pepper, Corn

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If you happen into a restaurant about an hour before dinner service begins you may often be greeted by the whole establishment crowd together sharing staff dinner. Besides feeding a hungry group, staff dinner is sometimes the opportunity for restaurant management to review certain dishes or specials of the evening as well as any specialty cocktails or desserts later shared with the customer.  

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Posted in Chicken | 12 Responses

Spiced Butternut Squash Tacos, and Chaia, a DC fresh taco flavor experience not to be missed

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A limited number of firm, almost beige outer cored, unblemished butternut squash sat slotted in between piles of other brightly colored fresh produce at the Asian market last week. Holding the shapely, wide bottomed vegetable I thought on preparing them on their own rather than combining with other compatible ingredients that have become more than familial over the past season.  

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Posted in Journeys, Vegetables | 10 Responses

Sangria de la Gringa

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Besote, the name I was certain I saw. Listed underneath a long line of the northeast bloggers group postings of the day, I read it, I know I did, and I even made note of it. A tenderly written blog post filled with honesty, so life embracing you could feel it, a bit of tug to the heart with every line. I chuckled, I laughed, I may have even dabbed a small tear out of the corner of my eye.

Kelly Rodriguez

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Posted in Beverages | 38 Responses

Bright Colored Vegetables with Whole Wheat Pearl Cous Cous, an Inspired Day with Aunt Betty

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Yesterday I spent the day with Aunt Betty. My mom’s sister, Aunt Betty, is the one who used to serve about sixteen side dishes of every imaginable vegetable at Thanksgiving, and this alongside a counter lined with homemade cakes, pies, and cookies.

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Posted in Vegetables | 18 Responses

Avocado and Alfalfa Spouts on Seven Grain Bread

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It was in Arizona, sometime in the late seventies and the popularized food frenzy was all about ‘health food’. Spooned up in tablespoons daily was unfiltered apple cider vinegar chased with a shot of pure clover honey. Grape Nuts cereal lined bowls with small amounts of cold milk, and a broader range of vegetables nearby the locale of the state university became available through a newly formed ‘cooperative.’  Among some college agribusiness majors was the goal of affording, provided a stable location upon graduation, a full year’s subscription to the Rodale magazine, which was incidentally published in Pennsylvania.

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Posted in Sandwiches | 14 Responses

Fried Egg, Asparagus Crimini Surchoix De Chevre

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The sign said spring chicks available for order at four dollars and seventy five cents each, with the first delivery of April 1st already filled, an indicator that a number of folks have now graduated towards the concept of fresh home pastured eggs in the raising of backyard chickens. Not residing in a community where such adventure would be permitted, contentment still inspires awe in the newness of the season upon us, the time of new birth and renewal.

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Posted in Breakfast and Brunch, Salads, Vegetables | 10 Responses

Baked Whole Pompano Grigliata on Sea Salt

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How many times might you guess a food gets prepared along with a precisely firmed up recipe before sharing it on a food blog? Well, in some cases, the answer is, many times.

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Posted in Seafood, Shellfish | Tagged , , | 8 Responses

Happy St. Patrick’s Day

                             

Happy St. Patrick's Day 2014!

Happy St. Patrick’s Day 2014!

 

Posted in Journeys | 4 Responses