food market news

The Most Wonderful Time of the Year!

2011-12-22T15:16:00.000-08:00

So the countdown to Christmas has begun and all of my gifts are wrapped and ready to go. I had a couple of ideas for Christmas wrap themes this year but the one I decided to go with was a winter wonderland which is quite fitting as it doesn't look like we're going to have a white Christmas. The gifts are wrapped in all white banner paper, the ribbons are neutral yarns and white ribbons, the tags are un-embelished kraft tags and the embellishments are feathers, birds and glittery ornaments.

Hope you like the photos and that it inspires any last minute wrapping you have to do. Merry Christmas. Happy Holidays!

Sullivan & Bleeker At The Underground Food Market

2011-12-06T19:56:00.000-08:00

A couple of weeks ago I had the opportunity to experience a new edition to the Toronto food scene - The Underground Food Market. I was able to because of a friend and client – Sullivan & Bleeker. It was a fantastic experience. All of the food was incredible and the cupcakes of course were tops. The Underground Food Market allows the newest and brightest on the food scene to show off there latest tasty bites to the most "in the know" foodies.

Sullivan & Bleeker's table was fantastic! It was hard to miss and hard to resist all of the pedestals full of their unique cupcake flavours including my personal favourite – S'more. It was such a pleasure to be invited and to see all of their hard work being appreciated by so many eager customers.

Check out my Portfolio page to see their full brand and check out their website to see all of their delicious confections.

I know that it's been a while but I'm back! I have lots of news and ideas for Christmas and some wedding tid bits to update you on.

food market news

2011-10-20T21:59:00.001-07:00

welcome to my dear friends from all parts of the world

Chewie's Family Photo

2011-07-08T13:59:00.000-07:00

I'm so excited to share this photo of Chewie and I with all of you. Chewie is a new addition to our family. She has been with us for about six months and as we all know there is no better way to welcome a new family member then with a photo session.

This gorgeous photo was taken by a fantastic photographer named Kerry Shaw. Make sure to check out her website and portfolio.

Ideas, Ideas, Ideas

2011-07-08T13:43:00.000-07:00

As the wedding planning moves along the ideas have started to come together. With the wedding about ten months away we've picked a date, a theme, a venue, I've got my dress and the save the date cards are almost done. I've also picked a colour palette - yes a whole palette not just a colour or two. And this palette of greys, pinks, oranges and purples, along with our vintage modern french theme (inspired by our style and venue) has started the ideas flowing.

And I've started gathering supplies and inspiration. Above, a delicious grapefruit soda that has a hint pink colour makes me want to serve sodas with striped straws, the grey and white twine will function in a few different ways, and the candy in all the colours of my palette will add a bit of fun and whimsy.

This candy makes me think of beautiful jars filled with sweets and served up with scoops and tongs, with something for everything it's like a self serve candy store.

I don't want to give it all away but a couple hints won't hurt. I hope that other brides and those looking for some fun summer party ideas find inspiration in my palette and ideas.

Working on a Wedding

2011-05-18T13:39:00.000-07:00

As some of you know I got engaged in January and it has been a whirlwind ever since. As a graphic designer and stationary addict the idea of planning a wedding and designing invitations is an exciting one but there were things to do first. You have to set a date, find a venue, and design the feeling you want your wedding to have.

So...how do we find inspiration? And what do we have to consider? At this point you have to look at where the wedding is going to be, what time of day, how formal, the dress and most important what do you love. After answering all of these questions and considering my ring and dress and time of year I have decided to describe it as

MODERN. VINTAGE. FRENCH.

My inspirational group of items include - french macaroons, Jane Birkin and Serge Gainsbourg, le labo, vintage florals, pops of bright color, and a little glitter. This took some time, we're getting married next spring so the colors of macaroons mixed with grey seemed like the perfect colour palette. My style is a mix of vintage and modern from my clothes to my cocktail ring collection. I want the type on the invites to be modern with some vintage floral illustrations to add romance and whimsy. And lastly I have always loved Audrey Hepburn, Funny Face, Fred Astaire and Motown.

The colors have been chosen and the invitations are in the concept phase. I have a couple things to try will keep you up to date with all of my DIY ideas without giving too much away. What would your dream wedding concept include?

Recent Inspiration

2011-03-31T13:36:00.000-07:00

It has been quite a while since I last posted but there is a lot coming down the pipe line right now. First, I'll catch you up, I've spent the last five weeks at a Design Internship and it has been great. I've recently adopted a dog which is also awesome but the two combined have taken up most of my time. But both are yielding a great amount of inspiration along with the following:

Neutraface Thin from House Industries, I love this font and can't wait to find a project that fits it.

French Stationery Set from Present and Correct. I love the colors and bold shapes.

Superior Leather Keychains. I love the leather and stamped metal. I bought one in NYC and the belt hook is always useful.

Sean Sprague Photography. The Rock and Roll subject matter and the de-saturated colour schemes are amazing.

I have lots to post about too many ideas to jot down right now. All of this combined should culminate in some amazing projects. What has inspired you today?

New Job: Updates Soon

2011-03-02T20:42:00.000-08:00

I haven't posted in a while and it is for a great reason. I started an internship this week and it is awesome! I promise updates and new projects soon!

Take a moment to smell the flowers and enjoy the view.

A photo of flowers in an alley taken last August 2010 by Cassandra Radstaak.

Happy Valentines Day!

2011-02-14T07:02:00.000-08:00

Hope you have a beautiful Valentine's Day!

Home Again

2011-02-02T13:21:00.000-08:00

Our trip to New York was wonderful. It was...

...covered in snow...

...full of good food...

...filled with stationary fun....and...

...filled with joy! I didn't think I could love New York any more then I did but after this trip I learned it was possible.

Goin' On A Trip

2011-01-25T13:50:00.000-08:00

{travel essentials}

When you go away for a week or even a weekend it is important to bring things that will keep entertained while on a plane (train or car), something to read, and something that will make you feel at home. These items evolve over time and with gained travel experience. Here are some of mine and Aaron's (I figured out his from years of observation).

For Him:

- A stylish toiletry bag (I made him this one for Christmas)

- A good magazine

- Playing cards

- A men's essentials kit (comb, scissors and nail clippers)

- A bottle opener

For Her:

- Notebooks and Paper

- Bubble gum

- Travel size products (Static Guard - Don't forget it)

- Newspapers and Magazine (New Monocle Newspaper!)

- My trusty Travel Organizer

A travel organizer is very important for me, I have to have everything in the same place or I am bound to forget something. This one (that I made) has space for passports, travel documents, a notebook and a pen. I am much more prepared for Check In and Security with this pouch and it fits nicely into my carry on.

Are there any travel items that you find essential? I'm always looking for new items and tips!

Make: Punk Rock Chic

2011-01-21T11:43:00.000-08:00

Inspired by Rock and Roll and Hermes I came up with this bracelet. I love studded items and wanted to find a way to incorporate them into the everyday without looking cheesy.

You will need:

- 1/2" wide leather strapping

- pyramid studs

- embroidery floss

- a flat head screw driver, utility knife, hammer and punch

(if you don't have a punch you can use a drill with a small bit)

Cut a length of strapping to fit your wrist. Now get studding. The studs fit perfectly around the strapping and with a little help from the screwdriver the prongs easily bend.

Next, punch the holes for your embroidery floss ties. Mine are about a 1/4" in and centred.

Last, thread two lengths of embroidery floss through each hole and tie a knot. I also knotted the end of each strand of embroidery floss to keep it from unraveling.

Tie it on and you're done! It is a great gift and easy to make for yourself or a friend. Now you can add a touch of Rock and Roll to any outfit without it looking cheesy or over the top.

Don't Waste the Proof

2011-01-17T09:01:00.000-08:00

This past Christmas I gave my Mom a gift that I was more excited about then any other gift I have ever given. During a trip home in the fall I was looking through some photos with my Mom and found a beautiful snapshot of my grandparents from before they were married. I knew that we needed to preserve some of these photos so I brought a couple home with me with the promise of digital files. My real plan was to scan the photo, touch up all the cracks and creases, enlarge it, have it printed on archival paper and have it framed. It turned out beautiful and was the focus of conversation for much of the holiday.

Part of the printing process was the approval of a proof, the proof was in itself beautiful and I had to come up with a way to display it. The proof included a section of the full size image and a full size snapshot. Below is how I took the proof and found a way to display it.

Above are the materials I used - the proof, a piece of mat board, a ruler, utility knife, some photo corners and a frame.

Next, I took some measurements - the frame, the photo and the border factor. I decided to just use the large portion.

I trimmed the photo and picked the larger photo corners. I moved the photo around and took some measurements and used the eraser and knife to hold it in place while I attached the corners.

Place it in the frame et viola! A beautiful piece of art with a great story.

Winter Wonderland

2011-01-12T12:57:00.000-08:00

{These are the people in my neighbourhood}

I live in a very interesting neighbourhood in Toronto. It is just above downtown and feels like a real neighbourhood. In the last couple of days it has snowed more then it has all winter so I went for a walk and took some pictures to show what winter is like in my neighbourhood.

(taken with a Nikon with the Diana+ lens)

First, a woman cross country skiing down the sidewalk. Not something you expect to see in the city.

(taken with my iPhone with a Retro Camera App)

Next, a couple of blocks over is a house with a giant elephant in their front yard, covered in snow. Not it's usual habitat.

(taken with my Nikon)

One of my favourite houses in the neighbourhood the greek house. Good anytime of year but even better covered in a blanket of snow - like a gingerbread house. What makes your neighbourhood unique?

New Year. New Stationary.

2011-01-07T13:49:00.000-08:00

A new year means a new start and new stationary. I had a wonderful Christmas and recieved some beautiful things to start 2011 off right.

Together all of my new paper goodies have a feeling of glamour (the gold binder and lacroix notebook and postcards) and rock and roll (my biker notebook).

But the most exciting part is the L Letterpress that I received. Above are a couple of my first attempts and below the magical machine. I have not even scratched the surface yet. The best part is that you can order custom plates for a reasonable price.

I'm so excited for a new year and all of the opportunities that it brings. Get ready for a new year of crafts, design and hand written notes.

I Wish It Was Christmas Today!

2010-12-23T11:19:00.000-08:00

(A new favourite to add to the playlist!)

Christmas is just a couple of days away and with all of the excitement in the air it is easy to forget that the holidays are a time for fun, food and family not just gifts. So while you're out finishing up your final errands don't forget to smile, open the door and help out those who need it. I hope that everyone has a wonderful, safe and magical holiday!

Holiday Cheer Gift Basket

2010-12-15T13:40:00.000-08:00

I have been making, buying and wrapping gifts lately and as I mentioned before I love a gift bag/basket. I have been putting together a couple gift baskets and found that the perfect container is a clementine crate! Below is a basket that I put together with some stemless champagne glasses, some sparkling juice, cocktail napkins and some chocolates, perfect for a special treat.

It's important to make every gift look beautiful so to start put some tissue in the bottom of the crate, place your gifts inside and use some celo and craft paper to wrap it up.

To finish it off add some ribbons, a gift tag and something that glitters! So when you start wrapping your holiday treats look for a creative solution before you go to the store or throw it in a gift bag.

Make: Holiday Crackers

2010-12-09T13:35:00.000-08:00

{Christmas: Idea 3}

Making your own Christmas crackers is a lot of fun and really easy. By making your own crackers it allows you to personalize the crackers to the people or the party. The crackers below do not actually crack but the piece that cracks is available for purchase at some craft stores.

Here we go:

You'll need - toilet paper rolls, scrap paper, ribbon, treats and trinkets, stuffing and items to decorate the outside of the crackers.

First, wrap the toilet roll with paper leaving a couple of inches on side of roll. Tie one end closed with ribbon and stuff the bottom with stuffing. I make my stuffing from scrap paper and ribbon run through a paper shredder.

Next, fill the cracker with candy, trinkets and a fortune and a little more stuffing. Tie the other end of the cracker closed and decorate as you see fit. If you're personalizing them make sure to add the persons name or first initial.

This year I didn't include a crown inside because I found these great metallic crowns from West Elm by David Stark but tissue crowns are always a nice touch. We use our Christmas crackers for breakfast on Christmas morning so the fancy crowns will be an added bit of glam. No matter your age a holiday cracker will add a bit of fun and whimsy to your holiday party.

An Australian Surprise!

2010-12-08T12:23:00.000-08:00

This week has been really busy with lots of holiday prep and crafting (posts to come) but the highlight of the week was receiving a package of stationary from my friend Danielle in Australia. Danielle moved to Australia almost two years ago and is due back soon (I hope). She is my stationary partner in crime so I was so excited when I came home to find a package of notebooks, clips, pens and gift tags and cards hand picked and hand crafted by Danielle.

Danielle is a true stationary crafter (you should have seen her wedding invites), a great friend and a true inspiration and I can't wait until we're back in the same country again!

Holiday Cheer

2010-12-01T15:21:00.000-08:00

My favorite gifts have always been bags or boxes filled with a bunch of small presents that follow some sort of theme. I have always thought it was more fun to delve into a gift where I have to open a bunch of small packages.

Below is the perfect gift bag for the holidays:

A Lanvin/H&M/Unicef tote bag, a David Stark for West Elm Flower Clip, Kate Spade Christmas Cards, Supremes Buttons from Albert and Victoria Museum, Cabled Hand Warmer's Made by me, Lime Green Pentel Correction Tape Dispenser, Mark's Notebooks and Le Pen and Kikkerland Pens.

Perfect for the Fashionista on your list.

Homemade Gift: Caramel Corn

2010-11-29T12:36:00.000-08:00

I received a lovely email from Charissa at The Gifted Blog asking if I could share the recipe for the caramel corn I posted about last week. So here it is Caramel Corn Recipe . (just click on caramel corn recipe) It is a Martha Stewart Recipe with a couple of modifications

1. I omit the almond extract

2. I use pecans not almonds

I have used almonds before as well as a mixture of nuts but have found that I enjoy the texture and flavour of the pecans the most. I hope that this recipe puts a smile on a few more faces this holiday season!

Holiday Gifts : Past and Presents

2010-11-26T09:07:00.000-08:00

If you haven't started thinking about Holiday shopping today is the day! In the spirit of Black Friday I thought I would share a couple of gift ideas. These gifts are thoughtful, won't break the budget and should please almost everyone.

1. Homemade Treats

No one can pass up a yummy homemade treat. My favorite is caramel corn with pecans. I make enough for my extended family - this year my Aunt Nancy will get her own jar (It was so popular last year my uncle ate the whole jar while everyone was opening their gifts). You can put it in a mason jar or other glass container, tie a bow and ta-da instant gift.

2. Coffee and Tea

The coffee sleeve how-to is great gift on it's own but if you want to jazz it up why not add a cup (paper or ceramic) and some coffee, tea or coffee giftcard. Put all of the items in the cup and use some celo or wrapping paper and some ribbon to dress it up. A great mix of homemade and thoughtful.

3. Personalized Stationary

An easy way to give the stationary fan in your life some personalized stationary of their own is to have a stamp made. Last year I drew Ann Marie for secret santa and came up with this gift. A personalized stamp, a stamp pad and some blank stationary - now the sky's the limit!

4. Author Signed Books

Not everyone will have the opportunity to get their book signed in person but most bookstores ask authors at book signings to sign extra copies to sell in the store. So if you missed the book signing take a look for signed copies at the store or online. Make the gift a little more special with a signed copy.

I hope these ideas have inspired you today. Remember you don't have to spend a lot to find a thoughtful and meaningful gift!

Christmas Came Early Today!

2010-11-18T12:04:00.000-08:00

Today I met Jamie Oliver! I have been a fan of Mr. Oliver's for 10+ years now and have always wanted to meet him but I didn't commit to going to this book signing until this morning. I had known for about a week that Jamie was coming to Toronto and that he was doing a book signing but last time he was in Toronto people started lining up at 6am to get their books signed and I didn't want to show up but miss out.

This morning though, I was sitting here thinking to myself you have to at least go down there and see how long the line is, if it's too long you can leave. When I arrived at 10:30 I was shocked, I was only about 40 people back. As time passed we all got more and more excited and it was great! He was so sweet and just the way you expect him to be. The people at Chapters/Indigo were sweet enough to take some pictures and if you could see my face you would see a huge smile.

Thanks Jamie for making my day, signing my books, shaking my hand and for all of meals you have helped make delicious!

Give: French Wrapping

2010-11-09T07:07:00.000-08:00

{Christmas: idea 2}

I discovered this wrapping technique a couple of years ago after receiving a beautifully wrapped gift from my mom. She had gone on vacation to France and brought me back one of my favorite gifts - stationary. Since that trip I have been using this techniques for all sorts of gifts.

You'll need wrapping paper, tissue, twine or yarn, a gift tag and an embellishment (optional). First, cut the paper and tissue to fit the gift. In this case I used craft paper and grey crepe paper.

Next, place the tissue paper on the table and craft paper directly on top. Fold both layers back an inch and then over itself another inch, just like you're creating a hem.

Now wrap your present like you would traditionally except you want the seam on the front not the back of the package. Also don't tape the flap down on top. Fold the ends in and affix to the back of the gift.

Lastly, secure with twine or yarn, attach your tag and embellishments and you're done. This is a great way to wrap almost anything but works really well on fabric, notebooks and other floppy items. This is a great way to wrap gifts for any occasion. It's not difficult and doesn't take long but will make the person receiving the gift feel special to receive it.

Collection: Cocktail Rings

2010-11-05T11:06:00.000-07:00

I love jewellery! I wear the same earrings and watch everyday but can't get enough cocktail rings. Some are old some are new all of them are big!

Above some of my collection is a Laudree truffle box.

Above is a selection of the glitzy and the simple. One of my favorites is bottom left - it's blister pearl.

You can't have too many rings.

Make: Gift Tags

2010-11-03T07:07:00.000-07:00

{Christmas: idea 1}

After choosing my color scheme for Christmas wrap this week I decided that the place to start would be with the gift tags. I use these manila tags for gift tags for most occasions. They are easy to decorate and can add some flair to any present.

First, gather your supplies. You'll need manila gift tags, some items to embellish with (stamps, stickers, tape, office supplies, etc) and finally you'll need something to attach the tag (yarn, twine, or ribbon).

Start from the background forward. Above I used a stamp for the first tag and the tapes and stickers for the second. One is more traditional and the other modern both are great options.

Lastly, add the finishing touches. For the stamped tag I created two options. First a monogrammed tag, I added a stripe with tape and a silver M from some letters that I found on sale in the scrapbooking area of the craft store. Second a nature inspired tag, I added a felt bird sticker. For the more modern tag I attached a glittered peace sign with the twine I used to attach the tag to the present. I added the same twine to all of the tags but yarn or ribbon would do the trick as well. Make sure to make your tags in advance because when you're wrapping gifts at the last minute you won't take the time to make the tags. This is an easy and fun way to get started.

After Monday's post I thought about other non-traditional color schemes for the holidays and the one that I would go for if I had the supplies is Silver, Black and Eggplant. It would be so beautiful - think crowns, velvet ribbons and glossy black paper. If anyone goes for it let me know I would love to see the results. What color scheme is inspiring you?

Roses with Breakfast

2010-07-01T12:50:00.000-07:00

This morning, on my way to breakfast with friends, I popped into my local Whole Foods Market where I noticed the most glorious bunches of roses.

The rose colors were so vibrant and splendid; I stopped, pulled my iphone from my bag, took several photos for posterity, and then bought a bunch.

Once at my friends, we set the table with our shared bounty, whereupon I was delighted by the likeness of the candy-colored roses I'd brought to the colors in our breakfast spread.

There really is nothing more appetizing than fresh, colorful food. Perhaps that's the case because color radiates energy and life, even joy, and certainly beauty.

Food that looks beautiful isn't always delicious, but its beauty inspires our desire to taste nevertheless.

Many years ago, I became quite intoxicated by the rich hue of Chinese-red roses. I bought a bunch, not for the purpose of beautifying my home, but to eat.

I plucked the petals from the buds and tossed them into a large jam pot with water, sugar, and rose water. Well on the way to making rose-petal jelly, my hope was that I'd create a floral jelly rich in color, scent and flavor.

Alas, my jelly was a flop, but don't let my failure deter you. I'm linking here to a recipe that is very straightforward and simple. Try it for yourself and see if you can create a batch of rose petal jelly that rivals the beauty of the rose on the stem -- and do let me know how you get on!

Rose petals not only make heavenly jelly, but you can also eat the petals. Last summer I plucked velvety, ruby-red petals from buds and used them as garnish on a dessert plate of wild strawberries, Colorado peaches, yogurt and honey.

Steep lavender and rose petals in hot water with black tea for a delectable cuppa; you can also add rose petals to green salads for interest, color, and as a talking point!

And did you know that rose petals ground with a little water into a gelatinous paste, then molded into tiny balls, and then dried, are the original rosary beads?

Ah, the versatile rose, so beautiful, you just want to eat them -- and indeed you can, though today, I just gazed at them over breakfast.

Herb & Pesto Polenta with Salmon & Eggs

2010-06-29T11:05:00.000-07:00

A couple of weeks ago I mentioned a friend had come to visit and brought with her treats from the northwest where she lives.

One of those treats was a bottle of marionberry spread, which I wrote about in my post titled Marionberry Rhubarb with CashewNut Cream.

Another of the treats was an 8-ounce pack of locally caught, wild king salmon (also known as Chinook salmon) which she'd bought direct from the fisherman who'd smoked it with maple and wine.

That's one of the advantages of living in the Pacific Northwest: access to just-caught, wild fresh fish, and in particular, Chinook salmon.

In the July issue of O Magazine, which I mentioned last week because of the 10-page spread on extreme dietary choices, there is a "tip box" on the page featuring a woman who is a pescavore (eats only seafood).

The first tip in the box is "Download a Monterey Bay Aquarium Seafood Watch pocket guide for best picks, fish to avoid and good alternatives."

I've linked to that guide, and others like it, many times on this blog. And the reason I've done so is to alert readers to easily-accessible, online resources that can help them make healthy and sustainable seafood choices when grocery shopping.

Because I'm posting a meal idea making use of the wild caught Chinook salmon my friend Judi gave me, I went onto Seafood Watch's website to see what they had to say about salmon, and I saw the heading Updated West Coast Salmon Recommendations.

Seafood Watch is recommending consumers avoid wild caught salmon from California and Oregon due to the declining populations of Chinook salmon in these states.

Whereas wild caught salmon from Alaska remains the best choice and good alternatives are wild caught salmon from Washington (which is what Judi gave me) and northern Oregon.

Last summer, I took a friend's husband grocery shopping. Bruce is an introvert and he wanted some tips on navigating Whole Foods Market on a budget and without going into overwhelm. It was Bruce who introduced me to Seafood Watch's pocket guide.

I was very impressed that he made specific seafood choices for his family based on the guide and I decided if he can do it, I can too, and so can you. Read the guide online, print it out, and keep it on hand when next grocery shopping.

Herb Polenta with Pesto, Salmon & Eggs
1) To make the polenta base (which is underneath the pesto and salmon in the top pic), pour 1 cup of polenta into a pot with 2 cups water and 2 cups half and half. Gently stir off-and-on for about 30 mins over a low heat.
2) At the last minute, toss your choice of grated cheese and stir until the cheese melts. Taste test, adding salt and pepper if you wish.
3) If you have herbs growing in your garden or window box, pick a handful. I chose parsley, marjoram, and chives, chopped them coarsely, and then tossed them into the cooked polenta.
4) Now pour the polenta into an oil-lined pan or baking tray and let it set.
5) Once it has set and is cool, turn polenta onto a plate and spread it with pesto. I had some garlic scape pesto left over so I used that.

To Serve: Break into pieces about 3 ounces or more, depending on the number of people eating, of smoked salmon and spread the bits atop the herb and pesto polenta. I dotted some sliced black olives over the lot, and then garnished the plate with a couple of sliced, hard-boiled eggs.

One cup of cooked polenta made the portion in the top pic, which I cut in two, sharing it with a friend with a side salad of garden-fresh greens.

Meatless Monday

2010-06-28T08:25:00.000-07:00

This morning when I was in the garden, I noticed the pumpkin blossoms blooming (below).

It was just this past weekend that I commented on a series of pictures of harvested squash and their blossoms posted by my Facebook friend, British actress and author, Carol Drinkwater.

Carol and her husband have an olive farm above Nice, in the dry Mediterranean climate of the south of France. There they grow olives--which produce award-winning olive oil--farm bees, and harvest produce from their vegetable garden.

The growing season is obviously longer in the south of France since the pictures Carol posted of the squash from her garden reveal large, ready-to-eat squash, versus the just-budding pumpkin growing in the Colorado garden I'm care-taking.

Pumpkins, which are actually a gourd-like squash, produce the same edible yellow flowers as the zucchini, a summer squash.

Last August, when house sitting another property, an urban farm with a huge vegetable garden, I wrote about preparing squash blossoms for a series of garden-to-table vegetarian side dishes.

Seeing Carol's pictures this weekend on Facebook, and then noting the pumpkin blossoms in the garden this morning, I thought I'd reprint a variation on my recipe for stuffed squash blossoms for this week's Meatless Monday all-vegetarian meal idea.

Lining the platter of cooked blossoms (pic at top) are nasturtium leaves and their flowers.

To the left are nasturtiums growing in the garden.

Both the nasturtium leaves and the flowers are edible and they're easy to grow, even in a window box! (Or find them at your local farmer's market.)

The leaves have a delicate peppery flavor, and the flowers look amazing tossed into a simple green salad because of their bright orange, yellowy-red color (pic at very top).

(The pink flowers in the pic just above are not nasturtium flowers.)

Stuffed Squash Blossoms with Nasturtium Leaf Salad
1) If you have access to a vegetable garden, that's probably the most likely place you'll find squash blossoms (or your local farmer's market). Pick blossoms which are open and healthy looking.
2) In the kitchen, gently cut the stamen out from inside the blossom.
3) Wash blossom of dirt and little bugs. (You can of course leave the bugs in the blossom; they'll add to the mineral and protein content of this vegetarian dish!) Set blossoms aside.
4) Into a bowl crumble about a cup or so of cornbread. If you made my DuckEgg cornbread, use stale leftovers. Or you could use stale bread crumbs or leftover cooked rice.
5) To the bowl, add your choice of grated vegetable, such as carrot or zucchini, perhaps some green onion, and some fresh herbs i.e. basil and oregano, or sage and thyme, or parsley and cilantro -- a mix of your favorite herbs.
6) Add one large or two small eggs to the mix, stirring gently so the stuffing binds. If mixture is sloppy, add more grain or crumbs.
Note: As you can see in the pic at top, my stuffing was too wet and so it oozed out of the blossoms. To avoid this, make sure your stuffing is firm, one large, rather than two small eggs, may be plenty.
7) You might also like to add your choice of grated cheese, i.e. Parmesan.
8) Take a small teaspoon of stuffing and place it into the center of each blossom. As you stuff each blossom, curl the end so that the blossom is sealed; now place it on a baking tray and moisten with a little olive oil.
9) Place baking tray of stuffed blossoms into heated 350-degree oven for about 10-15 mins. Keep and eye on the blossoms, you don't want them to overcook, but you do want the stuffing to set.

To Serve: Decorate a serving platter with nasturtium leaves and nasturtium flowers. Using an egg spatula, gently arrange the hot, stuffed blossoms in the center of the platter.

To a bowl of Garlic Dressed Salad Greens add a couple handfuls of nasturtium leaves and a handful of the edible flowers, toss, and serve salad alongside your platter of stuffed squash blossoms.

What Are You Eating?

2010-06-24T11:15:00.000-07:00

The July issue of O Magazine features a 10-page spread titled "What Are You Eating."

Within those 10 pages are the preferred diets of 10 individuals.

Ranging from a fruitarian to an all-day grazer of junk food, from a carnivore who prefers to hunt and kill his own meat to an omnivore with an appetite for just about anything, the diets are extreme.

The article is worth reading for the shock factor. Apparently some people eat what they eat quite happily and for valid personal reasons -- like the guy who lives on bread, steak and cereal because nothing else tastes good to him!

Whether the 10 (and others like them) are healthy eating what they're eating is highly questionable, but that's another article.

When I finished reading "What Are You Eating," I realized Market to Mouth probably looks and reads as though I'm one of those people who are, quote, "making it hard to feel good about eating anymore ... that subset of -arian, -vores, and -ists who eat not just thoughtfully but righteously."

I confess to being very thoughtful about the food I buy, cook and eat (or this past month, the food I pick from the garden to cook and eat). Though hopefully, I'm not righteous about it; I certainly wouldn't want to make readers feel guilty about what they're eating or not eating.

Being a thoughtful and conscious consumer of locally grown and produced whole, unprocessed food reaps dividends; the most obvious is the benefit to one's health, and then the benefit to the economic and sustainable health of one's community.

For these reasons, I feel very good about consuming and eating thoughtfully and with a conscience.

With that in mind, today's thoughtful meal idea comes, once again, from the garden to the table.

However, it's not exactly a meal, but rather a delicious side of unusual edibles: snap-pea greens and garlic scapes, both of which I've included in a number of posts in recent weeks.

In fact, it was this past Meatless Monday that I posted a recipe for pasta with Garlic Scape Pesto garnished with pea greens (pic to left).

I still have some of the pesto in the fridge and I've been using it to dress salads, and as a paste on crackers with cheese and olives.

Garlic scapes (pic below) have a strong garlic - onion flavor when raw, but gently sauteed or roasted in the oven tossed in a little oil, they're not as pungent.

The leaves, shoots and flowers of the snap peas are sweet and tender and taste just like raw snap peas.

Find scapes and snap-pea greens at your local farmer's market and then toss washed and coarsely chopped scapes into a skillet with butter and saute until just soft.

Toss washed snap pea greens over the scapes, gently stir for a minute or until the leaves wilt slightly. Season to taste.

To Serve: Spoon wilted greens into a serving bowl. Add a dollop of sour cream. Eat as a side with pasta or baked potato and or as accompaniment to fish or poultry.

Marionberry Rhubarb with CashewNut Cream

2010-06-23T07:06:00.000-07:00

Last Friday I mentioned a friend had arrived for a visit. And with her, she brought a bag of goodies including a jar of Oregon marionberry spread.

As it turned out, I didn't open the spread while she was here. Instead, this morning I plucked some stems of green rhubarb from the garden, stewed them, adding the marionberry spread to create a beautiful, ruby-red compote for breakfast.

The green variety of rhubarb stays green upon cooking, in fact, a rather unappetizing green so the addition of the dark burgundy berry spread added desirable color.

While at Whole Foods a few days ago, I noticed locally grown, organic red rhubarb in the produce section. At $6.99 lb it was priced high -- a luxury item for most.

I haven't compared that price to our local farmer's market, but if you're looking for rhubarb, that might be a more budget-friendly option.

The marionberry spread had no added sugar and like the rhubarb it's tart (though the green variety of rhubarb is actually a bit sweeter than the red varietal).

Rather than add sugar to my compote, I tossed in chunks of apple for sweetness and topped the lot with cashew nut cream and swirls of honey.

Marionberry Rhubarb with CashewNut Cream
1) Wash and peel 4 stalks of rhubarb. When I peel the stalks, I just remove the most fibrous sinews. If you remove all the outer fiber from the stalks, there's not much left, so go easy with the peeling.
2) Chop rhubarb into chunks, toss into a pot, and add just enough water to cover the rhubarb.
3) Simmer over low heat for about 10 mins.
4) Add either a cup of your favorite fresh or frozen summer berries, i.e. blueberries, raspberries, strawberries or a heaped tablespoon of a dark fruit, sugarless spread. Stir the fruit or spread through the rhubarb until it's well blended.
5) Remove pot from the stove and add chopped chunks of apple.

CashewNut Cream
1) Toss a large handful of raw cashew nuts into a blender. Add hot filtered water, just enough to cover the nuts.
2) Blend the nuts and water until creamy. Add more water if you'd prefer a smoother cream.
3) Taste test. If you like the flavor as is, great, and if you'd prefer an enhanced flavor consider adding a dash of vanilla or some cinnamon or a slug of maple syrup.
Note: Simply by adding water and blending, cashew nuts turn incredibly creamy. Other nuts don't blend to the same smooth consistency, but don't let that stop you swapping out cashew nuts for say, pecans or almonds.

To Serve: Ladle a portion of the fruit compote into a bowl. Top with a heaped spoonful of the cashew nut cream and swirls of honey or maple syrup.

If you're eating this for breakfast, as I did, and you'd prefer a heartier start to your day, spoon the fruit compote, nut cream and honey over a bowl of hot oatmeal and finish it with some whole, raw cashews.

Meatless Monday

2010-06-21T09:22:00.000-07:00

One thing that happens when you have access to a garden filled with a selection of spring greens, herbs, and onions is innovation in the kitchen.

Though the garden I'm tending while house sitting doesn't have basil growing, it does have parsley, spinach (and lots of other leafy greens) plus a selection of onions, including garlic.

The garlic, busily forming underground into the bulb we recognize, is also sprouting long green shoots above ground. These green shoots grow into curly tendrils that look quite exotic (see slide show below).

And what I discovered via a Facebook friend is that those exotic-looking tendrils are called garlic scapes and they're delicious cooked or eaten raw in say, a pesto.

The scape's flavor is a cross between garlic and the purple spring onions I posted about last Friday.

Because I find raw garlic highly pungent, when I blended the scapes into the pesto sauce I made yesterday, I added equal portions of both spinach and parsley.

Whenever I make traditional pesto with basil, garlic, Parmesan and nuts, I toss in a handful of parsley. The chlorophyll in the parsley helps counteract the heat of the garlic and it balances out the highly aromatic basil.

And having made a batch of garlic scape pesto, naturally it lent itself to a Meatless Monday pasta dish!

If you want to try your hand at today's meatless meal, and you don't have garlic scapes in your veggie garden, look for them at your local farmer's market.

Follow the slide show and method recipe below to make:

Pasta with Garlic Scape Pesto

1) Wash about 4-6 scapes, and a small handful each of spinach and parsley. Drain.
2) Put scapes and greens into a blender with about 3/4 of a cup of olive oil.
3) Pulse until the oil and greens and blended, then add several tablespoons of grated Parmesan and pulse again.
4) Taste test. Add salt and pepper if you wish, and a splash of lemon or lime juice.
Optional: Rather than salt the pesto, you could add a squirt of anchovy paste or even several anchovy fillets and a bit of the oil from the tin.
5) Boil your choice of pasta. Drain, and then run colander under the hot water tap and flush out starchy water. Return pasta pot the stove, stir for a minute over low heat to dry pasta.
6) Away from the hot plate, stir pesto through pasta.

To Serve: Pour pesto pasta into a large serving bowl. Decorate the top with black olives. I garnished the edge of the bowl with snap-pea greens and the white, edible flowers attached to the greens.

With the pasta, I served a large garden salad, the one I posted last week, though I omitted the garlic from the dressing since the garlic scapes in the pesto was sufficient garlic for one meal.

Tumeric Chicken with Purple Spring Onion

2010-06-18T09:33:00.000-07:00

One of the joys of having friends to stay, especially friends who enjoy pottering about in the kitchen, is the likelihood of eating a meal they've prepared.

And that's just what happened last night, when a friend of mine flew in from out of town for a visit.

Judi, who lives in the northwest, arrived with a bag of locally-grown goodies: Seattle's very own organic and fair trade Theo Chocolate, wild king salmon, that she'd bought direct from the fisherman who'd smoked it with wine and maple, and Misty Meadows Marionberry Spread.

I've never had marionberries. According to Misty Meadow's website, marrionberries are from the Willematte Valley in Oregon, and they're of the "cane berry family" and have a "clear fruity flavor."

Apparently, marrionberry pie is an Oregon favorite, as is warming the jam and pouring it over ice cream. I'm excited to smother the jam over a chunk of my DuckEgg Cornbread, which I plan to make for our breakfast this weekend.

I thought we might have the wild king salmon for dinner. Wrapped in it's cryovac pack, the exquisite color of the salmon, it's obvious succulence, and the wine and maple smoking veritably screamed out to me: eat me now!

However, Judi insisted that I keep it for later; she'd picked up some "natural" chicken (there's that nebulous labeling again) and had an idea for cooking it up with vegetables from the garden.

Of course any ideas she had for cooking dinner were fine with me, since I was thrilled at the prospect of eating a meal prepared by someone other than myself!

I let her fossick in the veggie garden and after a while she came in with purple spring onions, which once washed, peeled and trimmed are really quite beautiful (pic to left).

She'd also collected kale and turnips (both of which are abundant right now and thus they've been appearing in all my blog meals of late), and cilantro and parsley.

I was interested to see what Judi would create with ingredients I've been cooking with these last couple of weeks.

Here is what I observed, and then ate with gusto:

Turmeric Chicken with Purple Spring Onion
1) Wash, peel, trim and cut into pieces one large purple spring onion. (You'll be able to find these at your local farmer's market.)
2) Toss spring onion in a skillet with some oil; saute gently on low until transparent.
3) Add about a teaspoon of turmeric; stir into onion.
4) Over the turmeric onions lay several boned chicken thighs; stir about so that the meat is well coated with turmeric.
5) Having washed and coarsely chopped a handful each of parsley and cilantro sprinkle over the chicken (pic at top).
6) Squeeze the juice of half a lemon over the lot, place the lid on the skillet and with the heat still on low; allow the chicken to gently cook in its own juices for about 15 or so mins.

To Serve: We had our turmeric chicken over a bed of sauteed turnips, turnip greens, kale and carrots (pic to left and below).

Judi did what I've doing with the garden greens and simply washed, drained and chopped the vegetables, tossing them into a second skillet with peeled and chopped fresh ginger and olive oil.

She then allowed the veggies to wilt over a med-to-low heat, adding a dash of rice wine vinegar at the last minute to bring out the natural flavor of the vegetables.

Because the color of the turmeric chicken was a rich yellow, sitting atop an ample portion of the wilted greens, turnip and carrot, the variegation of colors in the meal was quite spectacular.

To finish, Judi sprinkled some chopped, raw almonds over the chicken and this added crunch and texture.

You might prefer to serve your turmeric chicken with the Garlic-Dressed Salad Greens I posted recently; this would be a lighter though equally satisfying meal.

FYI: I posted a note on Facebook regarding my lack of success sourcing organic and free-range chicken meat in Boulder County. In response, Edible Front Range directed me to their online resource page.

I checked it out, and indeed, they've put together an extensive list of all that's locally grown, including poultry that's organic, truly free-range and humanely farmed.

Edible is published regionally, so check out your local publication for links and connections to the best locally grown produce, meat, dairy, poultry and eggs.

Salmon with Steamed Cucumber & Turnips

2010-06-17T07:46:00.000-07:00

I have this nifty way of cooking fish on top of the stove so that there is minimal fuss and mess and no fishy smell.

As you may be aware, reading my posts, I do a lot of stove-top cooking, sauteing and steaming meals in an iron skillet.

I prefer my cast iron skillet over other fry pans because it's solid and versatile.

And since iron skillets are absent plastic handles and heat-sensitive non-stick surfaces, they can go from the top of the stove into the oven with ease.

A couple of weeks ago, I posted a recipe for DuckEgg Cornbread, which I baked in the oven in a skillet lined with foil.

The salmon in today's meal idea is also cooked in foil in a skillet (with lid on), but on top of the stove rather than in the oven.

The fish gently steam cooks in its marinade (pic to left), and because it's enclosed in foil, I can toss vegetables around the skillet and they'll cook separately but at the same time (pic below).

The beauty of this method is that I can prepare a complete meal (for two) in one pan, without the fish flavor and smells permeating the vegetables, the pan and the kitchen!

I chose to make this dish with wild-caught Sockeye salmon, which I'd bought frozen -- two fillets to a pack.

The frozen variety is economical, yet the flavor is not always great, so I usually marinade previously frozen fish.

For the vegetables, I picked turnips and their leafy-green tops from the garden, some organic carrots at the bottom of the fridge, and an organic cucumber I'd picked up on sale at the market.

Salmon with Steamed Cucumber & Turnips
1) Place your choice of fish on top of a piece of foil (enough to wrap around the fish).
2) Over the fish drizzle some olive oil, Braggs Liquid Aminos or Tamari or Soy Sauce.
3) Add to that a chunk of peeled and chopped ginger root, and the same of garlic or green onions or shallots. And you might like to also add a splash of orange or lemon juice.
4) Allow the fish to sit in the marinade in the foil for at least 30 mins.
5) Meanwhile, wash and chop a selection of vegetables. As I mention above, I used baby turnips, and their green tops, carrot, and cucumber.
Note: We think of cucumber as a salad vegetable, but it's wonderful cooked; it turns transparent, soft and juicy, while still maintaining its distinct cucumber flavor.
6) Now turn the fish over in the foil a few times, coating it with the marinade. Fold the foil over the fish, creating a sealed packet (see pic above), and then place the foil pack in the center of the skillet.
7) Scatter the chopped veggies around the fish, and if you have any more ginger bits, scatter those over the vegetables; drizzle a couple tablespoons water and oil over the veggies too.
7) Put a lid on the skillet and turn the stove-top heat to low and allow the fish and veggies to gently steam for about 10-15 mins.

To Serve: Onto a plate or large bowl, spoon a portion of vegetables. Unwrap the foil, gently lift the fish out with an egg lifter and place it over the veggies. Pour the juice, ginger and garlic bits from the foil over the fish. Garnish with chives or green onions or parsley or dill.

Garlic Dressed Salad Greens

2010-06-16T09:01:00.000-07:00

While I have access to a bounty of garden-fresh salad greens, daily, I'm creating different and interesting ways to eat them.

I used to think the loose salad mix at the market was tasty and good value; at around $6.99 pound, I could buy a big bag and make it last a few days.

Once spring arrives, the locally-grown farmer's market loose salad mix offers greater variety, and thus flavor, for similar dollar value.

If the garden on the property I'm care-taking wasn't bursting with spring greens, I'd definitely shop my local farmer's market for salad greens.

Or I'd consider growing my own!

For some, a green salad's yum factor is dependent on the selection and flavor of the leaves. For others, it's the dressing.

I like a combination of both interesting greens and tasty dressing. And while I understand the convenience of the myriad of bottled dressings available at the market, there is nothing more delicious than unadulterated home-made vinaigrette.

I say unadulterated because if you read the labels on store-bought dressings, such as a simple vinaigrette, you'll note that the list of ingredients includes a whole lot more than oil and vinegar!

It's really very easy to make your own vinaigrette, and rather than use kitchen equipment to do so, consider making it directly in the salad bowl.

My mother had a wooden salad bowl which she used especially for making her garlic vinaigrette. Over the years that bowl became infused with the scent of olive oil and garlic and the wood, so well oiled, turned from medium brown to a rich, deep brown.

You'll note in the slide show below, that I coarsely chopped a clove of garlic on a wooden cutting board first. I then added a pinch of salt and chopped the garlic some more, sliding the flat side of the knife back and forth across the garlic to create a paste, and then chopping some more.

Using the knife, I then scooped the garlic paste into my wooden salad bowl.

Garlic Dressed Salad Greens

1) Wash and drain (or run through a salad spinner) a selection of your favorite salad greens. In the pic at top, you'll see that I chose tender young spinach, red lettuce, red beet leaves, iceberg lettuce, and sweet snap-pea greens.
2) On a chopping board, chop a clove of garlic coarsely, as I describe above. Place the garlic paste in a wooden bowl and pour in 2-3 tablespoons of a good quality virgin olive oil, and a tablespoon of good quality balsamic vinegar.
3) With the back of a wooden spoon, work the garlic into the oil and vinegar.
4) Taste test. Given that a pinch or two of salt went over garlic to create the paste, additional salt is probably not necessary, but you might find it needs some ground black pepper, or a splash of lemon juice. You could add a drop of honey or a pinch of sugar which will tone down the tartness of the lemon and or vinegar.
5) Toss in your selection of greens and gently toss with wooden salad utensils.
6) Once tossed, I added some lavender-colored chive flowers and the white flowers from the sugar snap-pea greens.

Edible flowers are such pretty garnishes in a green salad plus they add flavor.

To Serve: Spoon salad onto white plates; the white showcases the color of the salad so beautifully. Make sure some of the edible flowers are visible on top since this adds interest and eye-appeal.

Meatless Monday

2010-06-14T09:54:00.000-07:00

My favorite flatbread at the moment is Ezekiel's sprouted grain tortillas. And this Meatless Monday I used them to create a sensational, vegetarian meal-in-a-sandwich.

I like the sprouted grain flat-bread because it's moist and chewy and full of chunky bits of sprouted grain, literally! Plus, it's not made from processed flour.

Though not gluten-free, the whole grains (including wheat) in the bread are sprouted prior to being made into dough, and it is this process that makes the gluten in the grains more digestible.

So with sprouted flatbread on hand, and lots of tender kale leaves in the garden, and fresh herbs, i.e. parsley, mint, flowering chives, I decided to combine mostly raw ingredients for this meal, bar, what I consider this sandwich's piece d' resistance: warm, caramelized onions.

Follow the slide show below, and the method recipe below that to make:

Herb Cheese, Kale & Caramelized Onion Flatbread

1) Wash and drain a handful of fresh herbs such as parsley, mint and chives, or parsley, basil and chives or parsley, sage and chives.
2) Place patted-dry herbs into a large cup and chop coarsely with kitchen scissors until.
3) Toss chopped herbs into a bowl; add a heaped spoonful of one of, or a combination of, cream cheese, goat cheese ricotta cheese or any soft, white cheese.
4) Peel and chop and chunk of cucumber and add that to the bowl, plus a quarter of a soft avocado.
5) Using a fork, gently mash the ingredients together, maybe add a squeeze of lemon juice, salt and pepper -- test taste to determine whether you want to add the juice and seasoning.
6) Spread the creamy mix onto one side of a piece of flatbread.
7) Now peel and slice an onion, adding it to a pan with a chunk of butter and about a teaspoon of brown sugar.
8) Stir over low heat so that the butter and sugar coat the sliced onion. Put the lid on the pan, and allow the onion to soften -- about 5-7 mins. At the last minute add about a teaspoon of balsamic vinegar; stir it in well. The vinegar will offset the sweetness of the onion while also adding a golden color.
9) Tear several kale leaves into pieces, and place into a bowl. Pour about a tablespoon of your choice of oil over the kale (I used walnut oil)-- just enough to coat the leaves. Add a pinch of salt, and now work the oil and the salt into the kale with your fingers so that the leaves soften. Add a dash of vinegar or lemon juice.

To Serve: Layer the kale over the creamy filling on the flatbread, and then top with lots of caramelized onion. Place a second piece of flatbread on top and then using a sharp knife slice the sandwich in four, placing the triangles decoratively on a serving plate.

You'll note in the pic at top that I added a couple pieces of sliced tomato for color, though you could add sliced bell peppers, chunks of raw carrot or any number of colorful vegetables. For a decorative garnish, and for fun and interest, I used the flowering chive buds, plus some stem.

Poached Chicken with Raw Kale Salad

2010-06-10T12:20:00.000-07:00

One of my friends teased me about the garden-to-table posts appearing on Market to Mouth this month.

I think my days care-taking a property with vegetable garden, fruit trees, chicken and ducks is sounding almost too ideal to some.

Pottering about the garden this morning, taking pictures of kale, beet leaves, and celery; later taking pics in the kitchen of the meal I'd prepared with those vegetables, while in-between working on the computer, I was aware that right now, I'm living my ideal life.

These past two years I've significantly downsized, putting my household effects in storage, renting a small cottage in Chautauqua Park during the winter and house-sitting over the summer.

A simplified life really does have advantages, especially during these uncertain times. Maybe you've noticed, but it does feel as though the only certainty is change these days, and when one's life is uncluttered, it's much easier to ride the waves of change.

And so I'm enjoying my simple life, especially the garden-to-table lifestyle of preparing meals straight from the backyard.

Though today's meal idea does include chicken, in fact, the leftover Maverick Farm chicken breasts from the pack I bought and used in yesterday's Chicken with Chives, Peppers, Artichoke and Avocado.

Where yesterday I did a gentle pan fry with the ingredients on hand, today I poached the chicken on a bed of celery and to go with it, I prepared a raw kale salad. To prepare this meal, follow the slide show and method recipe below.

Poached Chicken with Raw Kale Salad

1) I picked several celery stalks from the garden along with some beet leaves and baby kale leaves. The first slide is celery and the second is red-beet leaves.
2) Find these vegetables and greens at your local farmer's market or Whole Foods market or any natural grocers.
3) Wash, drain and cut the celery into small pieces. Toss into a skillet.
4) Lay chicken breasts atop the chopped celery, and then some parsley atop the chicken, as well as some sliced lemon.
5) Add about a cup of white wine, or a combination of water and the juice of half a lemon to the skillet.
6) Place the lid on the skillet and cook on a low heat for about 15 mins or until the chicken is just done.
7) Using a spatula, remove the chicken breasts from the skillet and place them on a plate.
8) Pour the contents of the skillet, the celery, parsley and liquid, into a blender. Blend until smooth. And then pour the celery sauce through a strainer onto the plate around the chicken (pic at top).
Note: For a richer sauce, add roasted cashew nuts to the blender (they'll turn the sauce quite creamy). Straining the sauce is optional.

Raw Kale Salad
1) Place baby kale leaves into a salad bowl. Pour your choice of either olive, walnut or hazelnut oil over the greens -- just enough oil to coat the leaves.
2) Add a couple pinches of salt. If you have a gourmet salt on hand, like Himalayan or French Sea Salt or Grey Salt, use that. Massage the salt and oil into the leaves with your fingers, this will soften the kale, though baby kale leave are very tender so they don't need a lot of massaging.
3) Add a splash of balsamic vinegar or the juice of half a lemon, and gently work that into the salad.

To Serve: You can either bring the poached chicken breasts to the table on a platter, as in the picture at the top, with the accompanying kale salad in a bowl, or you can slice the breast and spread it around a plate lined with some of the sauce, with a portion of salad to the side.

In the slide show, you'll see that I sliced the breast and topped the pieces with a red-current jelly, though you could use a red-chili jelly or a fruit chutney atop the chicken.

Closing on April 3

2010-03-26T09:21:00.000-07:00

After long deliberation and with tremendous grief, I am announcing today that Good Food Market will close its doors on April 3.

I know that I am disappointing a lot of people for not fighting but there comes a time when you realize that winning won't make the nastiness go away. I can't win swinging punches at shadows when my adversaries won't come forward publicly and I can't focus on what needs improvement as a start up when I have to spend my time with lawyers. I don't want my daughters exposed to this ugly side when there is so much to be thankful about living in Chestnut Hill.

I have made so many new friends, met so many people I deeply admire and am thankful that I got to create something I dreamed of doing for a long time.

If I can ask for support one more time, please stop by this coming week and buy what's left of our inventory so it doesn't go to waste. We are putting everything on sale Saturday, March 27 (at least 30% off).

Update & Reply To phillieFan

2010-03-19T06:14:00.000-07:00

I want to thank everyone for all their support and well-wishes. We have fixed the zoning snafu at L&I and the case is no longer threatened. What a relief!

Also, I want to thank phillieFan for their courageous comment to my last post. I appreciate that this may be the first time that you have ever addressed me. (Sadly, you still weren't direct enough to provide your name).

I have some clarifications to your comment though.
1. The petition of "70 neighbors" was never given to Good Food Market nor made public. The only names that were made public were those 5 that courageously signed the letter to the editor in the Local back in June. These names are not in the L & I file nor are they on record anywhere else. I have also learned from several neighbors who signed this petition that they felt "coerced" into doing so.
2. We do have a tremendous number of professionals in Chestnut Hill that are very knowledgeable about zoning and Good Food Market went through the appropriate processes to be heard by these people. You specifically mention the "Land Use Committee." Let me again make perfectly clear that LUPZ approved the variance use of Good Food Market, as did the community association, and the parking committee.
3. GFM really does try to respect all our neighbors. We offer high integrity foods at reasonable prices. We have beautified an abandoned storefront and improved the lighting and quality of the streetscape. We recycle, compost and try to leave as small a footprint as we can on the planet. We offer jobs to neighbors who walk to work. We deliver to the sick, elderly and immobile. And these are all things that make us happy to be in business!

Whether or not GFM management is less polished than corporate grocery managers, our intentions are to serve the community's best interests with honest food, kind & generous friendship and responsible business practices. This is the type of planet I choose to live on. I wish you lived there too!

Why Can't Good Food Market Just Serve The Neighborhood What It Wants?

2010-03-10T06:39:00.000-08:00

It is hard to be optimistic and cheerful all the time when you really feel like people are out to get you. Sound paranoid?!! -- I never used to be paranoid - now, I am really convinced that I'm being harassed. Good Food Market is being attacked by "someone" who is determined to shut down our prepared food case or bankrupt us with legal fees trying to prove our innocence.

In the past month, GFM has been visited by both a zoning inspector and a health inspector because someone has complained that we are violating codes by having our prepared food case. Interestingly, both inspectors commented during their visit that the caller was "extremely knowledgable" about code, the vocabulary and the process. (I should also note here that I have yet to receive an official violation notice).

I guess I picked the wrong time to open up a grocery store because the Department of Licensing and Inspection is in the process of trying to rewrite codes to reflect modern business practices and that the C1 code is in the process of being revised. This has led me to be caught in the middle of an open discussion at L&I about what this code actually means. Why does this matter to me? Let me explain to you how this affects a small local grocery store so profoundly.

I am told that the zoning code has been the same since 1940. Under this code, a C1 building such as 12 W. Willow Grove Avenue can be home to a grocery store. This grocery store can sell meats, pharmaceuticals, confections, packaged goods, dairy, bakery goods, produce and many other things typically sold by grocery stores. Since the people who wrote this code knew that it would be around for a while and that retail evolves, they added a final paragraph that stated a grocery store in C1 can also have "accessory" use to provide the exact services that all other grocery stores have provided that it doesn't take up more that 25% of the square footage of the establishment. Now, let me ask you: do you know any other grocery store in the United States that DOESN'T have a prepared food case and deli counter?

Well, I have been trying to get to the bottom of this for months now. So finally, I got brave and called the person that really should know -- Jeanne Klinger, the head of L&I. I have to say that I was blown away that she answered the phone and she was very polite, so patient and took her time to speak with me. I was bold and I asked her why every other grocery store can have a deli case but I cannot. She didn't say that I couldn't, but she didn't say I could either. Her reply was that L&I isn't sure that THOSE grocery stores should be allowed to have the cases, either.

Now, I understand that if L&I wants to change this, this may be a good change and they may have the right to change it. But that really isn't my point here. My question still remains: why can they continue doing what every grocery store in the US does but I can't?

And I have to complain here, I don't think this is a fair spot to put an already-challenged small business in! If the L&I battle is with corporate grocery stores, why are they using me as the example? Do you think ShopRite cares if I live or die? Do you think shutting my deli case down is going to give the legal precedence to win a case against corporate lawyers?

Of course, I know my plight isn't nor should be a concern of L&I but it is obviously the reason why the complaint caller called in the first place! They knew I would be forced to fight a legal battle to prove my innocence and to do what everyone else can do. They are hoping to bankrupt me with legal fees.

I'm writing this because I want you to understand that Good Food Market is in danger of extinction and the people who want that to happen are using horribly nasty tactics to accomplish their mission.

Opening @ 11AM for March

2010-03-03T08:31:00.000-08:00

We are going to be opening at 10AM for the month of March, starting this Saturday, March 6. Thanks for your patience and understanding as we sort out our schedule.

Event at CitiBank Saturday, Feb. 20

2010-02-19T11:59:00.000-08:00

If you're in the neighborhood tomorrow, be sure to stop by CitiBank in Chestnut Hill. Between 11am and 2pm, we'll be sampling homemade goodies prepared by our very own Chef Amy. Come in and warm up during your Saturday stroll on Germantown Avenue!

Two Snowy Days

2010-02-10T11:57:00.000-08:00

The snow has tested my faith lately -- like everyone else.

Last Saturday, we were excited to open and be there for the community. (We had so much fun with our neighbors when we opened for the snow storm in December). Unfortunately, when we unlocked the doors, we found that our deli case had died. We lost all of Amy's beautiful food as well as our deli meats and cheeses. We spent the morning cleaning out, throwing out and washing, as well as climbing the icy, snow-covered roof and begging the refrigeration service people for help.

I'm sure you know that every dollar is critical for a small start up and this made my eyes well up a little bit. The sting was worse because a couple customers came in looking forward to our deli selection. We had to explain that there just wasn't any turkey to slice. I was disappointed to hear exasperated sighs and grumbling. And then, I listened to our one phone message. A woman who started out sounding sweet and kind, "Hi, I'm calling to see if you are open today. I'm really disappointed if you aren't...," At this point, I felt needed and appreciated but then my mood quickly darkened, "because you SHOULD be here to support the community." CLICK!

Not "I hope you and your staff are safe in this state of emergency." Not "Oh darn. Maybe next time?" Honestly, it was at best: insensitive, at worst: plain nasty.

These are the exact moments that feel the most bleak. I felt like closing right away and calling it quits -- I'll admit.

I am lucky though because the staff of GFM is amazing, supportive and upbeat when faced with obstacles. Amy came in early Sunday and began cooking again. Quincy came in early (on his day off) and got the refrigeration tech to come in and fix the case. Everyone used humor to cheer me out of the depths of despair and we are moving onward.

So, this morning at 6:30 am I was feeling anxious and slightly traumatized about today's storm. But, we opened. Anne and Makinlee, both locals, walked in. Tracy & Amy volunteered to come too! Luckily, the cases were humming away beautifully. We shoveled and the neighbors came. Rosy cheeked, they thanked us for being open. They laughed with us and they made me feel a part of a community again.

And I remembered again why I started this crazy venture.

Thank you!

Happy New Year!

2010-01-01T05:57:00.000-08:00

This year, I'm trying to keep my New Year's Resolution list small and manageable.

1. Build upon our local commitment. Part of our business plan is to make Chestnut Hill greener and a closer-knit community. We want to expand our local vendor list, we want to encourage more walk-in traffic, we want to support local charities and community building organizations. This will be a fun task!

2. Expand our "well-stocked pantry" selection. GFM is all about the quick convenience of a little of everything. We see the occasional holes on our shelves and dream of what fabulousness should go there. Very soon, we will expand our allergy, diet-restriction and special needs section into its own department! We are expanding our own frozen foods line of ready-made meals and desserts. We are growing our conventional and affordable selections in each category so there is a little something for everyone at prices everyone can afford.

3. Stress less and appreciate more. A new business has a lot of challenges, flaws, opportunities and uncertainties. They can become overwhelming at times. I want to roll with the punches more and take more time to celebrate the successes, however small, with family, friends, neighbors and colleagues.

We hope that Good Food Market can help you reach and achieve your New Year's Resolutions as a local resource with healthy food choices, green products, and neighbors who care.

Here's to a joyful, healthy and happy 2010!

Feature in PhillyMag's Restaurant Club

2009-12-09T09:37:00.000-08:00

Check out Good Food Market in the most recent installment of Philly Mag's blog, Restaurant Club! We're featured in a story called "Philly's New Breed of Gourmet Market," along with Green Aisle Grocery in South Philly, as an example of new trend in grocery markets--specialty stores which stock everyday items, typically picked up on a run to the grocery store, as well as tasty imported cheese, gourmet jams and chutneys, and produce from local farms. Thanks a million to Ashley Primis, food editor at PhillyMag for this great story!

Dinner Ideas

2009-12-08T10:10:00.000-08:00

Dinner on your mind? Chef Amy just dropped off her debut batch of oh-so-delicious lightly sauced barbecue pulled chicken--grab a bag of rolls, and some greens for a salad and have tonight's meal ready in minutes.

Busy day? Also consider picking up tonight's Table for Two, a complete, delicious dinner for two hungry folks for only $20:

2 turkey shepards pies
1 large kale salad with currants and pine nuts
1 container of homemade apple sauce
2 dinner rolls

or

2 portabello mushroom caps, stuffed with local spinach and goat's milk feta
1 large kale salad with currants and pine nuts
1 container of homemade apple sauce
1/2 baguette

If you're in a real hurry, call ahead, pay by phone and we'll bring your dinner to your car!*

*help us be a good neighbor and find a legal parking spot...just tell us where you are and we'll find you!

Table for Two at Good Food Market

2009-12-03T12:06:00.000-08:00

What's for dinner tonight? If this question plagues you, have no fear--Good Food Market is launching a brand new "Table for Two" dinner deal! For only $20 you'll get a complete, delicious dinner for two hungry people, bagged and ready for you to grab and go. Tonight's combos are:

2 Chicken Pot Pies, made by our fabulous Chef Amy
1 lb. of homemade apple sauce
1 bag of Gourmet Lettuce Mix from local Landisdale Farms
1/2 baguette

~or~

2 servings of Martin's Sausage and Broccoli Rabe Pasta, by Chef Amy
1 bag of Gourmet Lettuce Mix from local Landisdale Farms
1/2 lb. Amy's Sauteed Swiss Chard
1/2 baguette

Swing by on your way home tonight!

We would like to invite you to our Grand Opening!

2009-11-09T15:05:00.000-08:00

We are very excited to roll out the red carpet and invite you to join us for a month of festivities celebrating our Grand Opening. We have lined up a star-studded array of our finest purveyors, some fantastic musicians and even a cookbook author to tempt your taste buds, expand your mind and rejuvenate your spirits at the beginning of this glorious holiday season. Check back here for frequent additions!
Good Food Market Grand Opening Schedule:
Saturday Nov. 14
Meet Amy, our Good Food Market Chef! (2-3pm)
As seen on Channel 10, come meet the star behind our prepared food showcase. Ask Amy Kunkle questions about holiday catering as well as the challenges of cooking for people with allergies and dietary restrictions.

Everrich Farms (2pm)
Come hear from local farmer Jesse Howe and sample delicious products from his farm in Cedars, PA

DiBruno Brothers
(Saturday & Sunday Nov 15th , 11-4)
Italian imports, cheeses and other delicacies is here for demos and samples!

Monday Nov. 16
Amy's Organics (noon-2pm)
Come and sample new products from Good Food Market’s distributor of natural, organic grocery items. Rumor has it they’ll be sampling pizza and cake!

Saturday Nov. 21
Open House Weekend
The Painted Truffle
Local award-winning chocolatier, Tom Sciascia, of the Painted Truffle presents his beautiful confections and offers a cooking demonstration of his luscious caramels. Come learn how his truffles are made and pick up some treats for your next holiday get-together!

Michelle Lordi (3:30 - 6:30pm)
Listen to the beautiful jazz melodies of local singer/songwriter, Michelle Lordi.

DiBruno Brothers
Theme: Antipasti. Philadelphia’s premier distributor of Italian imports, cheeses and other delicacies returns for more demos and samples!

Bell and Evans
Since 1890, Bell & Evans of Lancaster, PA has been family owned and committed to raising quality chickens in a minimal stress environment with all-natural diets and no antibiotics. Come learn the difference that socially-responsible businesses can make!

Sunday Nov. 22
Open House Weekend Continues
Meet Leslie, the Good Food Market's Pastry Chef!
Chestnut Hill resident and award-winning pastry chef, Leslie McLaughlin will showcase some of her most decadent desserts just in time for the holidays!

Saturday Nov. 28
DiBruno Brothers
Philadelphia’s premier distributor of Italian imports, cheeses and other delicacies returns for more demos and samples!

Saturday Dec. 5
Gesine Bullock-Prado, author of Confections of a Closet Master Baker
Gesine Bullock-Prado, author of the acclaimed memoir Confections of a Closet Master Baker, will be reading selections from her new book and signing copies with some tempting lovelies to whet your appetite!

Chef Amy On Channel 10!

2009-09-24T09:05:00.000-07:00

Stay tuned tonight for our very own Chef Amy on Channel 10's 5:00 news. You'll see her baking some gluten-free cupcakes as part of a segment on Celiac Disease. If you'd like to give these delicious treats a try at home, here's the recipe!

Amy’s Chocolate Cupcakes

2 cups of organic brown rice flour (Chef Amy prefers Lundberg Farms)

1 cup of organic amaranth flour

2 cups granulated sugar

3/4 cup cocoa powder

2 tsp. baking soda
2 1/2 tsp xanthan gum

1/4 tsp fine sea salt

Add 2 tsp real vanilla extract (Chef Amy prefers frontier)

Add 3/4 cup safflower oil

2 tbsp. white balsamic vinegar

2 cups of water (can subtitute coffee, rice milk, orange juice if you like)

Preheat oven to 350 degrees. Mix dry ingredients together. Add wet ingredients and mix together until well blended. Bake for 18-20 minutes. Makes 24 cupcakes and 2 8" rounds or 1/4 sheet.

Amy’s Chocolate Frosting

2 sticks of unsalted fleishman's margarine (the only dairy free one) - softened

2 tsp real vanilla extract

1 cup cocoa powder

5 1/3 cups confectioners sugar

1/2 cup water

Whip together margarine and vanilla extract. Add cocoa powder and mix again. Add confectioners sugar. Turn mixer to low and continue to mix until sugar is incorporated. Add water and whip until blended.

Unanimous Approval From Chestnut Hill Community Association

2009-08-28T14:03:00.000-07:00

Last night, I stood before the Chestnut Hill Community Association and received unanimous support for Good Food Market's variance to sell coffee and gelato and to prepare sandwiches and salads for take-out. It was such a relief.

And now that this small, but excruciatingly painful, hurdle is over, I have this very surprisingly odd emotion bubbling over. I feel lucky. Not that it passed, not that I survived but lucky that I actually had to GO THROUGH this experience. Crazy, huh?!

At first, I was worried it was some sort of perversion or post-traumatic symptoms. Now, I realize I had an opportunity that few ever realize. I had people champion my dream!

How many times have I whined to myself that when the going gets tough, I'm all alone? I think that was my mantra through high school. But here I was, fighting for survival and feeling very insecure when I suddenly looked up and saw this incredible sea of support.

And it kept coming! Friends, family, neighbors and complete strangers in waves of emails, stopping me in the street, attending long heated meetings. This was a long and painful process for me and when I couldn't stand it anymore and couldn't possibly believe anyone else could be expected to stand firm, you were still there. And there were more of you standing there than at the last count.

I hope that everyone gets a chance in their life to experience this feeling of community, of support, of trust. If this is the only success that I have with this venture, it is worth it. This is the golden ring that you strive for when you set off on a crazy adventure like this. I hope I can articulate it to my girls one day.

Interesting Weeks in the Dog Days

2009-07-12T10:19:00.000-07:00

We have had such a crazy busy few weeks that writing here seems overwhelming. But, if you are following me here, I'm sure you just can't stand waiting to hear the latest and the greatest so...

The landlord's crew has finally begun the construction of my beautiful "vanilla box" so I can start to plan when my fit-in can take place. My biggest thrill was the pre-existing boarded up skylight holes were replaced with *gasp* beautiful, bright skylights! New insulation on the roof and a watertight seal is also very exciting but not quite as dramatic. They have also begun pouring the new sidewalk with the treewells. I expect that to be spectacular too when its all done.

Most neighbors have been fantastically supportive! The several emails and phone calls of support I receive EACH DAY always help me keep the negative strays in perspective and they allow me some peace.

I have been speaking with so many people who live and work around the shop & they have given me some wonderful suggestions! 1. I never thought about distributing a lunch menu, but of course that makes sense! 2. We will show the nutritional values and calorie count for all our prepared foods and sandwiches on the food labels but also in the aforementioned menu! 3. And Weightwatcher points too!

We are working feverishly to get all the pieces together for a soft opening for friends and family in late August. That's a lot of staffing, equipment buying, menu planning and food, glorious food!

Our prepared food menu survey has one more week before we close and announce our opening menu selection. If you haven't recorded your vote, you may want to do so now: I think that will be my next blog.

Letter to Unhappy Neighbors

2009-06-19T13:14:00.000-07:00

I wrote the following letter this morning to the 5 people who signed the petition published in the Chestnut Hill Local this week. I want to share it here in case others stumble upon my blog.

Dear Respected Neighbor,

I am deeply saddened by the recent discovery of a neighbor group's displeasure about my new business' location. As one Chestnut Hill neighbor to another, I am writing to try to open a line of communication between us. As I wrote in my Letter to the Editor of the Local this week, my interests are to provide a service that I believe most of Chestnut Hill value by offering quality foods, responsible business practices and hours of operation that recognize most of us lead extremely busy, stress-filled lives and need sustenance before and after typical working hours.

I really spent a lot of time so that this store was carefully designed to respect my immediate neighbors and to limit noise, traffic, odors and any other unpleasant side effects that may exist in other food business.

I intend to offer food delivery so that people leave their cars at home or don't fill all the parking spaces around the store. I intend to offer a pedestrian incentive where those that walk will receive free and immediate delivery home by hand or bike.
A loading zone already exists in front of this space. I will use this to offer curbside pick-up to those that pre-order. Most of this traffic will be the same traffic that drives this street every afternoon to pick up children from school or return home from work. They will drive slower; they will have an opportunity to become a part of the community; they will respect and appreciate the beauty of this neighborhood that they only view as a blur in the periphery to date.
All trash and recycling receptacles are located in the building. We intend to offer extended recycling for all neighbors and hope that the immediate neighbors take advantage of us to drop off plastics that they cannot recycle at their curb. We intend to compost our food wastes off-site. Good Food Market plans to exemplify the most modern and ethical treatment of wastes available.
We plan a "wi-fi" lounge in the front of the store as a place where people can meet with each other inside the building and therefore not congregate outside on the sidewalk. We hope those that wait for the bus can come in from the cold. We hope neighbors will use this space for meetings, gatherings and socials to grow closer together as a community.
In our meetings with distributors and suppliers, we explain that we are a small storefront and can only handle small truck deliveries. We will not have early morning or late night deliveries. We are implementing a sophisticated Point-of-Sale system with a bar code scanner so we can check deliveries in as quickly as possible.
We are a small store that uses socially responsible business practices. That means, I believe the greater good of the community outweighs my own ambitions. I am terribly disappointed that this group does not understand this about me. I hope to get to meet each of you personally at some point so that we can get to know each other and respect one another for the contributions we each try to make individually to our community.

Thank you very much for reading this. I do hope you feel welcome to respond to me directly.

You Are Unbelievable! Yes, You!

2009-06-09T10:15:00.000-07:00

I am so completely blown away by the support that you have shown me since the Chestnut Hill Local story ran last week. So many of my friends and neighbors have called, emailed, stopped me in the street to offer words of encouragement, enthusiasm and support. For those of you I know and those of you that I hope to know very soon, thank you!!!!

Please let me share with you here some of the really wonderful comments that you left as you signed up for our mailing list:

I can't wait for your market to open. My wife and I have 2 young boys (2 and 4 months) and this is JUST what we always wanted.

Just checked your site out. Outstanding - I cannot wait for your store to be a part of the Chestnut Hill community!! Kudos to you for your fine taste and green approach.

I'm ready for you. With grown children and a busy career I need more than chinese take out. Good luck, I'll be in.

Very excited about your store .... Your idea about curbside delivery is awesome-best of luck.

I read about your endeavor in the CH Local today and am excited that you will be opening. I was very encouraged seeing the architectural renderings of the space on your website. It appears that you have an appreciation of good design and care about the look and feel of your store. I wish you much success.

Great article, great placement. Impressive! Congratulations!

I was thrilled to read about your upcoming store ... I live in Flourtown but am in Chestnut Hill all the time (my child goes to Springside School) and I grew up in Chestnut Hill too. I love your concept. As a mother of three children, the idea of getting the three of them into and out of the store, coming home and making a delicious dinner - seems overwhelming - you are onto something. Best of luck!

Can't wait for you to open!

Looking forward to shopping at your store.

Congrats on the wonderful article and awesome play Good Food Market got in the Local. I'm so happy for you and wish you the best of luck! Can't wait till it opens!

Mazel Tov & good luck!

Even though I live in Ambler I spend a lot of time in Chestnut Hill as I pick up my grandsons at Chestnut Hill Academy several days a week. Will look forward to the opening of your market, which sounds very exciting and just what the community needs, and will tell my friends about it. Best of luck with it.

This is a GREAT idea. In the UK, where I'm from, there is a similar concept in the Marks & Spencer convenience stores. Their food is delicious, often pre-prepared (chilled or frozen) but rather pricey. You might want to take a look at their. I hate cooking, am useless at it, and yet am for some reason always the one in charge of shopping and putting meals on the table for myself, husband and two young girls. I run out of ideas for nutritious, easy, quick meals fast and we often eat the same thing. I'd love to go organic and support local suppliers but am concerned about breaking the bank doing so. Anything you can do to help me feed my family with healthy, tasty, well-priced food would be GREATLY appreciated!! Good luck. I'll be following your progress.

Looking forward to a new neighborhood store!

The Plans Are Here! The Plans Are Here!

2009-05-15T03:41:00.000-07:00

It seems so much more "real" now the plans and drawings are finished. Above, you see the drawing of the storefront. In all fairness, we won't have tables out but I love the airiness.

As you enter the store (through what is now the ugly plastic garage door), you will see just a little bit of style with reclaimed wood partitions and you will sigh, "ahhh, this is not your typical convenience market." Did you know that the first 20 ft of a market is called the "decompression chamber." Well, here it really will be.

This shows the view down the center aisle to the back where the frozen and refrigerated cases are. The deli and prepared foods are to your left and there is more shelving niches carved out of the wall on the right.

Now, you are in the back of the store looking to the front but focusing toward the deli and prepared food wall. They have used corrugated metal and reclaimed wood throughout for a modern, simple look for not much money. Up in the back above the entrance to the store, you'll see the office loft. Again, love the airiness! The wood and beams of the roof are exposed along with the ductwork for that simple, modern and cheap that I asked for. Nowhere in Chestnut Hill will you feel so open and not claustrophobic.

So, there it is. What do you think?

Derby Basket for Chestnut Hill Historical Society

2009-05-03T12:33:00.000-07:00

Adam and I had such a fun time at the Chestnut Hill Historical Society's Spring Derby Event last night. We were thrilled to see so much interest in the new store and the gift basket that we donated for the raffle. It was such a fun basket to make with silver-plated mint julep cups and miniature roses, Kentucky honey, bourbon smoked sea salt and spoon bread mixes, and two gorgeous bourbon and chocolate pecan tarts from our local, award-winning pastry chef, Leslie McLaughlin. I got a chance to attach one of my favorite quick recipes for Low Country Shrimp Ettouffee over Spoon Bread with my signature Low Country Piquant Seasoning. It was such a hit and I was so pleased to show it off!

The Chestnut Hill Historical Society does so many wonderful things for the community including the preservation of our historical records, maps and photos and their easement program that protects the Wissahickon watershed and the Fairmount Park in our backyards. It was so exciting to be a part of the festivities that help raise funds for such a great cause in our community. (And I got to wear a really big hat!)

Yum!

Wrestling with Convenience

2009-04-14T05:14:00.000-07:00

I believe in convenience. There is no question about it! I don't have time to waste and I believe that the human race has come so far that we should be streamlining away from every hassle and nuisance. But, I also love economics and I am fascinated by utility maximization and how we measure utility for common goods.

Now, how do I apply that to the store?

Here is a simple (well, actually quite complex) example. We are opening a convenience store. (Yeah!!!) People go to convenience stores everyday and pick up a bottled soda (or a water, or tea or whatever). These drinks have a very high utility to the customer. So much so that they are extremely profitable for the store. I would be crazy not to have them, right? Good for me, good for the customer, no brainer!

Oh, but wait! Not good for the environment, not good for the customer's long term health. See, I loathe plastic soda bottles!

First, they are horrible for the environment. Even if the bottles were recycled by everyone (which they aren't), what about the caps (which definitely aren't)? And even if the bottles were recycled and made into something else, it would be a final destination product (not another bottle, but carpet or a plastic toy) that, inevitably, would end in the dump. Who is that good for?

Then, plastics are horrible for our health. The bottles are made out of chemicals (PET) and hormones (biphenyl-A) that leach out into the beverage and are now being linked to all sorts of cancers. I don't plan to sell cigarettes, so why would I sell carcinogenic bottles?

But would you come to a "convenience store" without beverages? No, of course not. Will you come to a convenience store that only sells fountain beverages in paper cups or that only offers glass and aluminum can sodas? (Recycled glass and aluminum containers take approximately 5% of the energy of creating new and can be recycled over and over). This is a gamble but I am thinking it is one that truly maximizes social utility. I hope Chestnut Hill agrees!

Good Food Market Goes Virtual!

2009-04-08T12:46:00.000-07:00

As we prepare for the public announcement of Good Food Market and its opening this summer 2009 in the Chestnut Hill neighborhood of Philadelphia, PA, I'm setting up this blog so that we can share the latest and greatest new news available! I hope that this can be a place where hungry neighbors can give feedback, find specials and relate to one another over a common love -- GOOD FOOD!

Education for Sustainability Field, Organic Food Category

2008-11-29T12:49:00.000-08:00

Whole Foods Market considers respect for the environment and a commitment to recycling and re-use at every opportunity a high priority. The Company is uniquely mission-driven because it bases all of its business practices on its passion for natural and organic foods, love for all people, and respect for the planet.

Most of the Company’s stores participate in a composting program where food waste and compostable paper goods are regenerated into compost. Each store has a Green Mission Team, an internal task force composed of Team Members who inform and improve green actions for their store.

Whole Foods Market’s downtown Austin and Sarasota stores are recognized for their sustainable green building practices and are LEED (Leadership in Energy and Environmental Design) certified. Recently, the Chicago South Loop store was the first in the Company to earn LEED Gold certification.

Additionally, many stores serve as a collection point for shoppers to recycle their plastic bags and the company was the first U.S. supermarket to commit to completely eliminating disposable plastic grocery bags to help protect the environment and conserve resources. Whole Foods Market also has won the prestigious EPA Green Power award consecutively for the past four years for its renewable energy credit purchases.

Here to accept the award on behalf of Whole Foods Market is Michael Bashaw, Regional Vice President of Store Design and Development and Matthew Toavs, Regional Green Mission Specialist.

Michael’s involvement with store design and development entails looking at all our stores through a "green" prism to make each one as efficient and sustainable as possible. From the folks from whom we buy our food to packaging and shipping and eventually selling it in responsibly built, energy efficient stores – Michael ensures the region examines the entire process with an eye to reducing the Company’s footprint on the environment without sacrificing quality. Michael’s proudest achievement thus far was overseeing the construction of Whole Foods Market’s first store to achieve LEED Gold Certification, Whole Foods Market South Loop, Chicago.

As Regional Financial Analyst and Green Mission Specialist for Whole Foods Market’s Midwest Region, Matthew Toavs brings academic and practical experience in sustainable agriculture and environmental education to the task of helping Whole Foods Market evolve into a more sustainable company. Matthew worked on the team that empowered Whole Foods Market to make its landmark purchase of renewable energy credits – more than 458,000 megawatt-hours – from wind farms to offset 100% of the electricity used in all of its stores, facilities, bake houses, distribution centers, regional offices and national headquarters in the United States and Canada.