Dorsey Barger, of HausBar Farms, looks at what crops are ready for harvest at the farm or what’s available at the Farmers’ Market, and then lets inspiration rule in the kitchen. Such is her recipe for Beef Caldo.
soups and salads
The Texas Hill Country Olive Company offers tours of the orchards and delicious dining in their bistro inside their tasting room. You might just find Citrus Marinated Olives on the menu.
Among the edible plants Betty Lambright grows is the magnificent, Mexican Mint Marigold, which is not only beautiful and aromatic, but it also attracts pollinators and is drought tolerant, too.
Slow food can also be quick to prepare, such as this Tomato Gazpacho recipe from Chef Sarah McIntosh of Epicerie Cafe & Grocery in Austin, Texas. Food from Epicerie Cafe & Grocery will be featured during the Grub Crawl at the Slow Food Austin Grub Trivia event, July 21, 2013.
Shawna Coronado says she enjoys good, healthy food, but with her busy schedule, doesn’t always have time for involved recipes. Necessity is the mother of delicious invention, as evidenced by her speedy, tasty and healthy chickpea salad recipe
When you walk into Ellen Sweets kitchen, you know it gets used and used often. The counters overflow with small appliances and bottles and bottles of herbs and spices. If you’re cooking in Ellen’s kitchen and you cannot find what you need–you haven’t really looked.
Potatoes and leeks are fast friends in the soup pot. And a bowl of Creamy Potato Leek Soup with Tangy Tarragon Drizzle will kick winter’s chill to the curb, and warm you from the inside out. You can also easily grow the fresh herbs and produce used in the recipe in the home garden.
This chileatole is always prepared in Usila when the fresh corn is harvested in both Holy Week and later in the rainy season. It is a meal in itself and served alone. The chileatole is best cooked in a clay pot, or olla.
It’s a good thing B. J. Thomas doesn’t keep his musical trophies in the kitchen because there’d be no room for food.