Minnesota Monthly Magazine's 4th Annual Fine Spirits Classic

I was invited to attend the 4th Annual Fine Spirits Classic held by Minnesota Monthly Magazine on Thursday evening because I submitted a photo of my favorite Summer Cocktail to their Twitter account using the hashtag #MNMOSummerDrink. I jumped for joy gladly said yes, I can come drink free booze, slicked my lips with gloss, grabbed my man by the collar and bellied up to the bar immediately after being able to say "I'm on the guest list." Pah-shaw! Take a quick peek inside all the glam here!

Spanish Tortilla with Garlic Aioli

So, here is the first time I made this Spanish Tortilla, and I'm quite pleased with the way it turned out. The recipe is in no way a new or innovative recipe — it's a classic Spanish tapa found in every tapa bar I visited in Spain while there for my college degree (take me back!). I'm eating leftovers cold from the fridge right now, dreaming about the streets of Barcelona and the flowers at The Alahramba, and every bite is soooo snackable. The recipe might seem a little daunting, what with (ahem) five paragraphs, but pour yourself a (big) glass of wine, turn on some Florence & the Machine, and use up those Farmer's Market potatoes. You'll be glad you did. 

Refrigerator Jam

Today, between telling Liam NO, he could not have this 46th piece of banana laffy taffy, forgetting the hose running in the yard for hmmm, I think, 3 hours (shh, don't tell Travis), and a major clean-out-the-fridge-and-make-odds-and-ends-eatable day I think it was a great day! You know what I mean? A get sh*t done kind of day. Do you ever have those? So, one thing I did was make an odd cup of currants into jam! It's so easy. You SO need to make jam next time your over-ripe fruit is gathering fruit flies sitting around waiting to be something greater. 

Farm to Table Experience at Sweet Beet Farm {Community Education Class}

Nick and Amelia Neaton graciously opened up their CSA farm operation for a BHM Community Education class, offering a tour of the working organic farm which is projected to be USDA certified organic in 2016. Our group toured Sweet Beet's acreage on a gloriously sun-drenched Saturday morning with icy cold cucumber mint water in hand. After the tour, they sat down for a true "Farm to Table" meal, created around local produce from Sweet Beet and The Local Roots Food Co-op. I don't want you to miss a bite so I've included the tasting menu with all the recipes, photos and shots of the farm. 

Zucchini Parmesan Barley

I've made this recipe 2,000 times, but had never substituted the original recipe's main ingredient, orzo, until today when I needed to use up the ever-present summer staple — zucchini. Which, admittedly, had been hanging out in the fridge for way too long, but with no orzo I chose barley to stand-in and it works so very well. Barley has an excellent chewy texture, and super bonus — way more fiber and nutrition that orzo. Done deal. You've got to try this recipe, it's fast, tasty, uses up summer veggies and reheats well. 

Detox Drink + acoupla shots of the Buffalo, MN Farmer's Market

It's Saturday and the Buffalo, MN Farmer's Market sent me an 8:00 AM text alerting me that they are open for business! So, I'm about to drink up this Detox Drink and head on down to the market for some locally grown goodness. I'm taking along my camera because I want you to see my beautiful market. Check it out!

CSA Cooking {Community Supported Agriculture} Week 5

How is your garden growing? What do you have an abundance of? Are you starting to can? My herb garden is always brimming and I've made my Chimichurri Sauce a handful of times and my husband and I have slathered it on everything. It's so good! We stirred into a Enchilada Chicken Stew, we topped Lamb Kofta, mixed it into every salad I ate, dipped naan into its emerald green goodness - and, yea, it got better in the fridge with time and stayed a bright green color! Today I'm looking at this Summer Bounty and wondering how I can use my third batch of chimichurri on these veggies. From L to R: Carrots, Zucchini, Cucumbers, Kohlrabi, Lemon Cucumber, Currants, Italian Parsley, Chard, Green Onions, Lettuce, Napa Cabbage. Read on for recipes.

Tart Berry Gelatin

Berry season in Minnesota has seen a bumper crop this year. Everyone's raspberry bushes are busting at the seams — who was it that said they needed to pick their bushes morning and night — a neighbor, or someone? Someone I'd like to know where they live! How are your berries faring? If you've got an abundance of berries or you've been given currants in your CSA I beg of you, try a 1970's Jell-O ring! No chemicals or nasty stuff here, though. Only berry goodness. 

CSA Cooking {Community Supported Agriculture} Week 4

Photo: Mary Sue Stevens

Volunteering as a work share member at Sweet Beet Farm has been so richly rewarding because the knowledge gained about (serious) gardening is immeasurable, I've gotten better at vegetable identification, I'm learning how food grows, and smelling the dirt in the morning is just fantastic - I've even come to crave the smell of the dirt in my hands.

And you have an opportunity to visit Sweet Beet in Watertown, MN! 

On Saturday July 25th at 10:00 Amelia will be guiding tours of her working organic farm. Come see the operation, it's beautiful! Rows upon rows of rainbow chard, witness a head of cabbage in all its glory, experience harvesting a vegetable or two. And then our group will have an al fresco lunch at the farm - all prepared by myself featuring Sweet Beet's unbeatable produce!

It's going to be so fantastic, you don't want to miss this! I cannot wait to meet you.
Sign Up Here: https://goo.gl/45zRnK 

Bacon Grease New Potatoes with Mustardy Greens

The heaping pile of mustard greens supplied by my weekly CSA had me wondering what I could possibly do with the abundant, slightly peppery, kinda toothsome leafy green. How are my non-vegetable lovers going to enjoy such an adventurous vegetable? To inhale? To say: MOM, you make the BEST dinner, ever! Please make mustard greens EVERY NIGHT! Well, folks, here is the way I was the best mom chef ever. People inhaled. There were requests for seconds. Bellies were full. It was all coated in bacon grease, why did I ever doubt? 

CSA Cooking {Community Supported Agriculture} Week 3