I love herbs. I grow them, I cook with them, I eat them and sometimes just smell them for instant links to memories and tastes. Growing up in Hawkinsville as a child, our farm provided space a plenty for me to dabble in herb cultivation. It was there, on our farm, that I first learned what organic gardening was, though I did not know my “organic gardening” was “organic gardening.” I knew our cows ate our grass, drank our spring water, and breathed our surrounding air. So, I knew, somewhat instinctively, that their manure was just good… basic, natural fertilizer – the byproduct of the cows’ natural digestion. What better fertilizer, compost amendment, and soil conditioner could there be?
But what truly struck me was the saying, “you are what you eat.” Since my cows were eating our natural grass, I knew their manure was safe. Same theory went for their meat and milk. Of course, I composted the manure and thoroughly washed the produced, but that simple, basic cycle of good things in, good things out stuck with me and I still believe it today. Those tomatoes, melons, herbs, squash, cucumbers, peppers, and corn were just amazing, and nothing beats a farm fresh produce basket!
So strawberry season is upon us. These sweet treats have been zipping up I-75 from Florida for a while now and Middle Georgia’s very own crop is coming!
My first foray into a closer relationship with artichokes began as a work assignment. Drive to Lompoc, California, chat with a farmer, get some pictures and get back to Los Angeles without becoming a part of the daily human-and-metal gridlock. Coffee in hand, I raced up the 5, beating traffic and made it with a few minutes to spare.
I could not possibly have let April go by without sharing this lemony recipe with you. This is one that will become a classic in your repertoire. Trust me. Easy, yet so delicious, this dish is perfect for a small dinner or for a huge gathering. The recipe can be halved or doubled easily (or tripled … believe me I’ve done it).
This is a zen salad. For one thing, like meditation, it requires slowing down. Normally salad is something you throw together at the last minute. Not this one. Patience, little grasshopper. You need to marinate the tofu overnight. It's also simple and straightforward. And it requires no oil. I know what you're thinking, what does THAT have to do with being zen? I'll tell you. This is an enlightened salad. The avocado is rich enough that you really don't need any additional oil.