Years ago, our contributor Elizabeth Crane wrote an article for Edutopia about Pie Ranch, a farm which hosts young people from regional high schools to learn about farming and food production. Through the farm and its associated cafe, Mission Pie, the folks at Pie Ranch work hard to, in their own words, “create a model center of sustainable farming and food system education.”
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There are certain homemade foods that seem to bring out the proselytizers, those who insist “It’s so easy!” and the others who view that same food with wonder and awe. Yeast bread is one of those; pie is another; and so, finally, is jam.
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I don’t know when I first came across Project Guttenberg’s collection of old cookbooks, but for a cookbook hound like me, it is a total treasure. I give plenty of shelf room to the cookbooks I inherited from my late mother-in-law, including Elizabeth David’s French Country Cooking (1952), The Perfect Hostess Cook Book (1950), and The Brown Derby Cookbook (1949), not to mention the complete Time-Life cookbook series that my mom gave me when she was downsizing, but now I can get a digital fix, too.
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There was a time when flying home to San Francisco after a visit to my east coast family would leave my kids so crazed with jet lagged — and me so exhausted from their 3 AM wake ups — that I could fall asleep while they were jumping on me. Those were the days when I added espresso powder to the cookie dough — and then didn’t share those power-packed cookies with the kids.
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The farmer’s market is full of spring vegetables these days — asparagus and peas, artichokes and strawberries — but we’re still having cool days that make me crave wintery ingredients. So I was happy to see a new salad recipe in my CSA share; I’ve modified the recipe just a bit here, for a salad that combines dark kale and bright oranges to point toward spring.
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