Category: food production

Crockpot Sauerkraut

There are few things more satisfying when eating than contrast. Crunchy, tart, sweet, sour, salty: sauerkraut compliments both itself and the foods it is commonly eaten with. When I lucked upon two heads of cabbage in my Growing Power Market Basket, it certainly wasn't the first thing I thought to make.

Greek Siesta Snack

Yes. Tostones are good. But this is better. Simple, filling, delicious, and pretty cheap assuming you have a few pantry staples. Best yet, you won't find this in any cookbook (I'd hope, anyway). It's not even a recipe, just a rustic happenstance that occurs across much of the Mediterranean.

Tostones – Fried Plantain Medallions

This is one of the easiest and most rewarding dishes I've ever made. Ever. These are eaten all over the Caribbean and Central America, and are also called patachones and tachinos. Since they're starchier than bananas, they're usually eaten with some sort of savory dish and used to sop up fats and liquids—but they're also eaten as treats, which is how I've prepared them. Here's how to do it.

The Em-pear Strikes Back

Its just past 3:30 in the morning and though tired, I don't really feel it. So, I went for a super-mini bike ride up the street to check on the pears I mentioned awhile back. Unlike last time, I spotted a cluster instantly. They're not full size yet, nor should they be. Afterall, its barely September. Anyhow, here's a photo:

Tzatziki – Greek Yogurt and Cucumber Sauce

You've probably eaten it on gyros - which is entirely fine. But most likely, it came out of a plastic squeeze bottle, watered down and soapy - which is not so fine. Most Greek food places use inferior ingredients. Sorry, countrymen, but garbage in, garbage out. And when the garbage out is synonymous with the food you shovel into your face...things aren't good.

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