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I've been blogging over at Our Sleeping Flowers these days. Still me, and still delicious, come join me!

today was one of those days.

although instead of pasta, we had tomato sandwiches with homemade cheese and thick juicy slices of tomatoes from one of my husband's clients. i was too tired to do any sort of cooking. let's just say i am grateful for the poison control center hotline. like i said, it was one of those days.

so instead of a recipe, here are a couple noteworthy things i've been meaning to mention.

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There is only one thing I don't like about buying second hand. It's when I discover faults after I've brought the item home, cleaned it, and with much excitement, put it to use. Of course i realize that the flaw may be the very reason any item ends up in a secondhand store. Anyway, such was the case with this wooden bowl, the bottom has a significant crack that I don't think is easily repaired, and it's the reason for the fancy paper towel beneath it in this photo, to sop the seeping vinegar. I won't be using it for anything else containing liquid, but for popcorn and breads, maybe a remote or two, I think it will be a good fit. So I'm still on the lookout for a beautiful wooden bowl; holla back if you find one.

the food it carried was beautiful, and a quintessential summer side dish. although it too had a hidden flaw, the turnips were a bit bitter, probably because they're not at the peak of their season, even if they're still being sold at the market.

the recipe for roasted green beans with turnips and garlic is over at the zupas website today, check it out.
and if you're in town, sign up for the seasonal foods class i will be teaching tomorrow, it will make your weekend a wonderful one, to be sure.

It's interesting how thoughts have a dynamic breath-like life of their own, one connecting to another in a seamless pathway towards some sort of understanding. Whether or not that understanding is complete and satisfying is irrelevant. One late afternoon my sister and I stopped by the allred orchard stand and purchased a bag of the most beautiful, fragrant, incredibly late first of the 'season' peaches. I took mine home, and when it was time, looked for a basket to display them atop our kitchen table.

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next saturday, august 28th, I will be teaching a class as a substitute for Melissa Chappell at Jacob's Cove farm. I will be demonstrating a few recipes made with local and seasonal foods. The 2 hour class will begin at 11:30a.m. and we will have such fun making, talking about, and eating good food. The class is $20 and there is a limit to 20 participants, however if you were to show up at the door we wouldn't dream of turning you away.

there are a few ways to register:

1) Send a check to: Raw Melissa, P.O. Box 721, Springville UT 84663. Include your name, email address, phone number, and date of class you'll be attending.

2) PayPal the class fee to us at register@rawmelissa.com. BEFORE you hit "send money" please scroll down and fill out the "email to recipient" section with your name, email address, phone number, and date of class you'll be attending, in the body of the email. Then hit "send money."

3) pay at the door, cash or check only please.

We will send you a confirmation of your registration in the class as soon as we receive your information.

the menu for saturday, august 28th includes:
agua fresco de pepino
eggplant rollatini with italian checca sauce
and peach coconut ice cream with shortbread

for information on other classes being taught, lookie here.

These shortbread cookies aren't your traditional type. They have the characteristics of vintage lace, airy, sweet and delicate. They're crunchier than other shortbread recipes because of the graham and tapioca flours, and then there are the bits that stick to your teeth, almost like little pieces of toffee. I have especially liked them crushed atop thin slices of juicy peaches from allred's, or alone with a warm cup of peppermint tea when the evenings are chilly.

check out the recipe over at the zupas blog today.

and of course, happy weekend.

Just over a week ago, my sister, the babe and I went foraging. I packed up our little giant ladder, my sister showed us where to park, and we set out on foot. It was a small road, we walked off the beaten path and I steadied the ladder while my sister braved the heights and filled our green "green" bags full of summer's bounty. the babe stood by, trying to eat spoiled fruit from the ground and never succeeding, I'm a proficient at the mom swipe. We came away with a number of summer plump apricots, a few of them still green, and a very messy but very satisfied baby who had eaten her weight in gold(en fruit).

We brought them home, sorted through the over ripe ones that had gone to mush within minutes, and started pitting and de-worming them. They were all destined for the same fate, jam. It was a satisfying end for all those apricots, my morning toast has never been happier. and for the record, i love toast; especially when people write about it. a couple favorite breads we toast include alpine valley's, aunt sherry's, and my own.

The jam mightn't be able to hold it's own when face to face with a smear of peanut butter, but it's lovely with a bit of butter and the snap of good crumb. I love that there was no need for gelatin or loads of sugar in this recipe, it highlights the fruit well. It's a perfect jam for our early mornings.

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I haven't shared much about our garden, have you noticed? I didn't feed the plants much after planting them, other than lots of water and sunshine. I think the plants were stunted. They didn't grow much for the first few weeks. A little, or rather a lot, of worm castings helped to fix that, and although they are now definitely growing, I doubt we will be able to harvest much this year. I'm not too upset, because this year was our first year; the year for making mistakes, learning the most, and being excited for anything edible.

Beside two more miniature strawberries, we harvested some kale and chard this week. I made a copycat version of the potatoes and kale served by communal/pizzeria 712 at the dinner club held at jacob's cove a few weeks ago. I love being able to make this dish with new red potatoes from the farmer's market and greens from our own garden. it feels good, eating your own food.

check out the recipe at the zupas website today.

happy weekend!
we will be celebrating our fifth anniversary with good food and fun outings including melissa's class at the farm tomorrow. it's been a good five years. our best, actually.

I had quite the soapbox written out about honesty and how the principle and it's consequences seem to be relevant in a number of recent conversations. But it was long winded, and heavy, and although it was what I felt, it was a bit too morose for my little food blog. To sum it up, "organic" doesn't mean chemical free, food labels mean very little, and proposed locally sourced restaurants may not be what they claim. Why is it so hard to know what you're really getting nowadays?

I like honest people and I like honest food. Food that is what it is, tastes like what it is. It's pretty easy to catch a poser tomato, and botox-ed cucumbers. And even though most of you and I have never met, never made a tangible connection other than you reading my thoughts and looking at what I've eaten, I think it's safe to say that you like honest people, and honest food too.

This meal is something you would find us eating for dinner on a tuesday, maybe wednesday night. The type of night when, being completely honest, the house has obviously been neglected (along with my hair), I haven't thought about what to make for dinner until the last minute, I can't remember what I've spent my day doing but I'm completely exhausted, all I really want to do is toss a frozen meal into the oven to reheat, I haven't fed the babe anything but bananas and peas all day, and I am wishing alice waters could come create a perfect meal for me. Of course I realize how silly and embarrassing that would be, her knowing I was a bit crazed.

Yes, we have days like this.

And they are why I am grateful for meals that look a little like I feel {read: mess} but taste like I hope to seem {read: in harmony}. Gratefully, after such a day, I take deep cleansing breaths and remind myself that I am only human, and tomorrow will be another day to put forth my genuinely best effort, yet again.

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is the best way to eat summer veggies.

I have been feeling anticipation for the up and coming season, I can't help it when I see books about harvest, see the sun creeping into the room more each day, and even smell it in the air on occassion; but these beautiful vegetables have kept me tethered to the present, and I'm enjoying every bite.

go to crazibeautiful for the recipe, if you can call it that: heirloom summer squash and tomatoes with olive oil and sea salt.

friday: pick up day. i don't think you can imagine how happy I am, eating the produce that we are getting. just as great as my joy, is my sorrow for those who can't experience it. the tomatoes are the perfect balance of sweet, tart, and savory. I am hoping for the best in our own homegrown tomatoes, if they ever ripen.

I was excited to find these gems on our balcony. They're teeny, and you probably can't tell what they are. But they're our very own little strawberries. Seriously, they're tiny.

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