Saturday, May 26, 2012

And So It Begins - Tomato Season



Just as tomatoes are showing up at farm stand tables in Central Texas, I used the last of tomatoes from this past summer. We ate them in tomato hummus and pasta sauces all year. Yum.

So oven roasting is the way to go if you want to preserve summer's bounty well beyond the season.

Tomato season is also beginning in Paris.

Sweet chef and blogger from Paris, David Liebovitz offer his take on oven-roasted tomatoes to get you started.

I've been busy with other project so posting to Austin Fresh is sporadic. I'm still eating well of course.

Bon appetit!



Friday, May 18, 2012

Salt Cures Zombies and Other Cultural Imports

As regular readers know, I'm a big fan of using sea salt from a variety of regions in cooking, if for no other reason than the fine distinction it makes in meat rubs and finishing vegetables. Salt turns me on. So I'm tickled by this interview with author, Mark Kurlansky, who has written a book on the cultural and political importance of pork. Who knew it could cure zombies?

H/T: Food and Think, Smithsonian

Tuesday, May 15, 2012

Nature Packs a Punch




Just in case you doubt the nutritional wallop of organic foods, here's an analysis of mineral values that compares organic-grown food with conventional methods. It was compiled by Firman Bear at Rutgers University for Natural Gardener's Catalog in 1995.  Yes indeedy, fresh, natural, organic packs a punch.

Monday, May 14, 2012

Nature Shows Monsanto Who's Boss

Will we never learn?

Marion Nestle, Food Politics reports that GM crops zapped with RoundUp are now plagued with a mutated weed that resists it. Super weeds.

Du-uh.

Mother Nature is not an inanimate object to be acted upon. It isn't even a subject for debate. Nature. Field. Food. Energy. Active. Reactive. Interactive. ALIVE.  At its most basic, elemental level, always combining and recombining with one purpose - WHOLENESS.

Any tinkering on our part just mucks things up.

The sooner we get with it, the healthier nature, field, food, WE - all will be.

Like she said: organic, anyone?

 

Sunday, May 13, 2012

Friday, May 11, 2012

American Food Writer in Paris



Oh to be a food writer in Paris.

Sweet chef and author, David Liebovitz, takes us along for dinner at Restaurant Alain Ducasse, a 3-star star experience of gastronomical splendor. Please don't eat the pictures.

Maybe it's the bread that arrives in a starched napkin along with a selection of butters. Maybe it's les grenouilles - frog legs accompanied by sorrel sauce. Or the stunning amuse bouches of lobster and caviar. The main plate. The palate cleansing salad. The assorted cheese. And the astonishing array of desserts that top off the meal. Whatever. In my ideal, this is dining in its finest hour.

Compliments of the chef!

 

 

Thursday, May 10, 2012

American Hipster @ Thunder Heart Bison Ranch & Trailer



Hip vegan video producers (there's a joke in here somewhere) take a look at locally-ranched bison that make it all the way to Austin farmer's markets and a bad-ass food trailer.

H/T: Addie Broyles, Relish Austin

Friday, May 4, 2012

Pecan Street Festival, Cinco de Mayo: All it needs is you!



What do Cinco de Mayo and Pecan Street Festival have in common this year? A weekend of festivities - art, music, food, fun - on 24 blocks of Sixth Street in Austin on May 5 and 6.
Over 600 artisans and performing artists are tuned up to celebrate the joy of making art, food and music. Among these:

Headlining music acts add the heat to the salsa:

More Kid’s Activities including:

  • Carnival Rides

  • Face Painting

  • A Petting Zoo!



It all happens with you, baby! Admission is free. Check it out.