It started with applesauce. Could I make a batch from apples cooked on the grill? Maybe the idea was too forced. Or maybe the results would be amazing. Easy enough to try, right? I cored and sliced an apple into rings, and put them on the grill. They were soft and tasty in five minutes. But do the apples need to be cut first? Continue reading
Say ‘‘mushroom mille-feuille’’ to most veteran cooks and eaters, and they will most likely picture a golden mound of puff pastry filled with wild mushrooms in cream and herbs — a fine dish, if old-fashioned and increasingly rare.
This is nothing like that.
Read the rest of this column and get the recipe here.
Visiting the farm at the Center for Agroecology and Sustainable Food Systems at the University of California, Santa Cruz, was a personal high point of this series, though I couldn’t say exactly why. It could well have been because there’s an experimental blueberry plot there, and when I went in the spring, it was raining, and the green leaves were sparkling and the wet berries were offset perfectly, and here was this glistening working farm on an otherwise more-or-less normal college campus, which just happened to be on a hill above the Pacific.
Or it could have been because the Santa Cruz campus has a series of beautiful, renowned, well-run gardens and farms, unlike on any other campus in the country.
Read the rest of this article here.
Among all the pollinators, honeybees get the most publicity, deservedly, because of the problems around their survival. Claire Kremen’s research at the University of California, Berkeley, looks at diverse pollinators — not just bees, but also birds, moths and many insects — and the issues affecting them as emblematic of the broader problems of the food system. Pollinators are critical to global food production and about 75 percent of crop species depend on them to produce food that is more abundant and nutritious than it would otherwise be.
Monoculture — a single crop in an open field that may measure many hundreds of acres — increasingly depends on importing thousands of hives (by truck, usually) for the pollination of crops, especially in places like California. For example, the state produces 80 percent of the world’s almonds, which has concentrated the need for bees way beyond the capacity of native pollinators.
Focusing on a single crop reduces the biodiversity pollinators need to survive, and the timetable they best work on. It’s also a risky endeavor to rely on one species, especially when there are diseases, management problems and the inherent risks of transportation. Yet the large single-crop farms require the large apiaries to get the job done.
Read the rest of this article here.
Whether you’re cooking it, eating it, growing it, or reading about it, food brings people together. Welcome to #BittmanTopics: a place where we can all share ideas about a different food-related topic each month. In case you missed the first installment, here’s how it works—and check the archives for conversations from past months.
The peak of summer—for many of us, right now—is when a huge variety of fruits and vegetables are at their very best, and in abundance if you’re eating locally. What to do with bumper crops? Aside from eating salads at breakfast, lunch, and dinner—not a bad idea with ingredients this good—preserving them is a smart solution, especially if you’re a gardener or shop at farmer’s markets or farmstands and like to stock up. This month on #BittmanTopics, let’s talk about how you’re preserving the summer harvest (or what you’re doing instead).
Preserving can be a full-on, old-fashioned affair with canning tongs and Mason jars, but it doesn’t have to be. Here’s how to make any jam, the shortcut way; or, if you prefer savory condiments, try preserved lemons or DIY kimchi (an oldie from long before kimchi was hip). What do you think works best in the freezer? Any dehydrator fans out there? Show me all the ways you hang on to summer.
Whether you’re cooking it, eating it, growing it, or reading about it, food brings people together. Welcome to #BittmanTopics: a place where we can all share ideas about a different food-related topic each month. In case you missed the first installment, here’s how it works—and check the archives for past months’ conversations.
This month’s topic gave an inspirational glimpse of how many of you are enjoying your meals al fresco: at cookouts and food trucks, on picnics and in gardens, from NYC to the south of France. No- and low-cook meals seem to be the perfect food in this sweltering heat—that is, when your grills aren’t fired up for searing local produce and pizza.
Here’s just a handful of my favorite ideas from July; keep tagging your posts with #BittmanTopics so I can follow along, and check back here tomorrow for August’s topic:
Happy 4th of July! A photo posted by @lizpotasek on
Where—and What—You’re Eating
“Champlain Valley, Vermont. Grilled king salmon, roasted corn, fresh tomatoes with cucumber and balsamic vinegar, baby summer squash.” –@cckinvt
“Central Park’s Great Hill; fresh fruits, homemade hummus, pretzels, pearl couscous salad, wild rice and grape salad, lemon cookies.” –@reinamaureen
“Gazpacho andaluz, made with fresh farmers market ingredients, garnished with melon and micro mustard greens!” –@lornina
“On our courtyard, watching the sunset over Santa Monica Bay, with great food, great wine and great friends!” –Ann Carley Johnson, Facebook
— Krista Holobar (@kjholobar) July 22, 2015
“My garden. Eggplants, zucchini, tomatoes and peppers every possible way from around the Mediterranean. Lots of feta and lots of fruits. It’s that time of year.” –Clio Tarazi, Facebook
“Aix en Provence, South of France. Watermelon and feta salad !” –@kadee_jah
“Lobster roll on Nantucket” –@sjadad27
“Neighborhood food truck – woodfired pizza in our backyard! #ilovepittsburgh #driftwoodoven” –@leahnorthrop
“LOVE summers in Truro, eating outdoors as the grill master (usually me) finishes the last touches, Chicago-style hotdogs, several amazing summer salads and delicious local craft beer! Throw in some local seafood = Grand Perfection! Cheers, Mark Bittman!” –PiaDora PiaDora, Facebook
Dinner #alfresco at the Lake House #bittmantopics #yyc #amazing #SummerWeather A photo posted by City Palate (@citypalate) on
Lots of interest in this genre—no surprise—during the #BittmanTopics tweetchat:
“what is your favourite summer cold soup? I love de gazpacho of course & vichychoisse.” –@riucafe
“i gotta go off-topic. just made this gazpacho: almonds, almond milk, cukes, grapes, mint, oil, lemon… sorta ugly. but really delicious. and drinking it outside so it counts.” –@bittman
“That gazpacho sounds perfect to take along. Many Bay Area picnic opportunities are in places where flames would not be good.” –@EyeEmEff
A photo posted by Civil Eats (@civileats) on
Low-Cook Summer Meals
Another hot topic during our tweetchat—very fun bouncing around ideas with all of you:
A photo posted by reinamaureen (@reinamaureen) on
A photo posted by Rémy Robert (@remyrobert) on
In Berkeley, where I currently live, ‘‘Alice’’ is a one-name celebrity, like Madonna. This is completely justifiable. In her lifetime, there has probably been no more important American in food than Alice Waters.
It was a matter of timing, of course — Alice is not a superwoman. She is, however, a dreamer and an uncompromising visionary. Some 40 years ago, when she settled in Berkeley — she had graduated from the university and then spent many summers in France — she had already recognized that good cooking was not about fancy French ingredients or techniques, but about taking the best local food you could find and not messing it up.