08 / 4 / 2012

Pan-seared Petite Tomatoes

by Rhona Kamar
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Looking across the field at the ruby dots suspended amongst tangles of vine, my eyes find inspiration. Especially in the late afternoon when the sun is hitting the field just right, casting a haze on the landscape as I look through my camera lens. I think of cherry tomatoes like most kinds of berries: radiant jewels in the garden. Harvesting them is a treasure hunt. When ripe, they release into your hand with ease. So … Continue reading

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The Four Radiant Jewels

by Rhona Kamar
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  Pushing past June beetles and prickly stems, berry picking is done of love, a tedious process. One in the mouth, one for the basket. As it should be. Just like that, no washing. It’s a crime to eat fresh berries any other way but unaffected, straight out of the garden. But should an abundance of summer berries become your windfall, a sorbet is a preparation that will render a juicy, tongue stained pardon from … Continue reading

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Salads: exotic and splurge worthy

by Rhona Kamar
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Can a salad get you excited? With beautiful roasted oils like hazelnut and avocado. Small crop lettuces. Spices. Fragrant small batch vinegars. Delicate, shaved vegetables. Got your attention? Good. There are so many ingredients that can take a salad from mainstream.. you know, the usual…to exotic and surprising. Take a break from Romaine. Boycott iceberg forever. Extra virgin olive oil is a darling, but roasted walnut oil is a deeply sensual mistress. And she’s not … Continue reading

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Garlic Scapes

by Rhona Kamar
Garlic Scape - Close up

  They shoot up from garlic plants like a crazy stalk and then fall gracefully into quirky curls, this way and that, heavy from their own weight. And when their curvaceous seed pods burst into flowers, you know the garlic bulbs below the soil are nearly, if not completely, ready for harvest. Garlic scapes taste like garlic.  A crunchier, greener version of garlic.  They can be sautéed or stir-fried or braised in place of or … Continue reading

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A Simple Side Dish of Leeks and Kale

by Rhona Kamar
kale alone

Tuscan kale enjoys the nickname Dinosaur kale because of the scaly texture of its mature leaves. But really it has the softest texture of any of the varieties; it’s our favorite to grow. Here’s a side dish that plays the sweetness of the leek against the slight bitterness of fresh kale. You could use leftovers in countless ways. Think frittata or quinoa pilaf. TECHNIQUE Cut one leek in half lengthwise and begin slicing each half … Continue reading

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The Sweetness of Leeks

by Rhona Kamar
Leeks are nicer than all of their onion cousins.

Leeks have a funny name and when they’re full grown, they look like a chubby version of their petite cousin, the green onion.  But leeks are nicer than all of their onion cousins.  They’re mild and sweet and won’t make you cry. Their delicate, feathery texture makes them great in a raw salad where their Vitamin C, Folate and Iron will be best absorbed. They also caramelize beautifully when cooked on low heat, releasing their … Continue reading

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