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Polenta and Radishes

Cara Cummings's picture

Buttered Radishes and Polenta

 

There are a lot ways to continue eating locally grown foods in the winter in the Midwest--you can even make a beautiful, brightly colored meal in January. Cornmeal can be prepared by boiling it in water to make either a soft or firm polenta dish. I personally love to make a firm polenta and then to top it with buttered vegetables.

Ingredients

1 Cup corn meal

4 Cups water

1 Teaspoon salt

Give Thanks and Give Back

Stephanie Fenty's picture

It snowed last night. And Thanksgiving is coming up this week. It has finally happened - the holidays are officially upon us.

The holidays are supposed to be a time of joy and of thankfulness, a time where friends and family come together to spend time with one another, to appreciate it each other. A time of love and goodwill amongst all. Right? Oh, and presents. And wine. 

Persimmons and Memories

Cara Cummings's picture

After having been gone for four years, one of the first things I did upon returning to Santa Barbara, California, my home town, was to bite into a Fuyu persimmon that was grown in my mother’s garden.

It’s not new to talk about the connection between food and memory, but on this particular trip, every day was an intense experience of reconnecting with lifelong friends--and each time, that connection happened over a meal.

The season is coming to an end, or not...

Cara Cummings's picture

The season is coming to an end for some farmers, but for others the space in which they grow their crops is just changing from wide open fields to temperature controlled (or at least monitored) covered growing spaces. 

The farmers who extend their seasons, either into late fall, or even through the winter, have been preparing their starts and beds, and watching the weather forecasts as the threat of the first frost approaches.

 

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