Foraging for ingredients yourself, such as mushrooms, is a great way to guarantee cheap, fresh, organic and most importantly, delicious meals. So get out there and get dirty! Now is the time for Chanterelles, Porcini and Matsutake, but hurry before winter comes! Cook and eat them fresh or saute then freeze them to have delicious ‘shrooms all year round. My good friend and mushroom buddy Patrice Benson is a featured forager in the Seattle Times today, check it out to get in the spirit.
The Quintessential Symbol of Summer… Fresh Tomatoes
When a tomato is plucked perfectly ripe from the vine, you can stand in the yard and eat it just like a peach—with juice dribbling down your chin! I've always been crazy for tomatoes. In grade school, there was a kid in my class whose mom grew plum tomatoes and yellow...
