As you well know, at Come and Cook with Us we are all for speed and efficiency in the kitchen. Why waste time when cooking if you can get a healthy meal to the kitchen quickly? But as in everything else in life, there are exceptions to the rule; and, that extra time you need to prepare a dish – or a fruit – is worth every minute. This week’s featured fruit, the pomegranate, is worth every extra moment you spend on it. Continue reading “Get some Pomegranates into Your Life”
Tag: Fruit
Fruits of Labor
As we are putting the final touches on our Labor Day weekend plans, we here at Come and Cook with Us think it is the perfect time to remind everyone that summer is coming to an end (so sorry to be bearer of this bad news) and with that, also, the abundance of summer fruits. So when you find yourself at the farmer’s market this weekend, grab another basket of strawberries, peaches and nectarines and fill your tummy with that beautiful sweet taste of summer. Continue reading “Fruits of Labor”
Summer Salsa
School started in Calistoga this past Monday. I couldn’t believe it. As I drove past the high school I saw students gathering in the parking lot, and the telltale “Welcome Back Wildcats!” message hanging across the front of the building. I was a bit sad – we start school early here in Northern California, no doubt, but no matter how early it is school still means one thing: summer’s almost over and fall is about to begin. So, in honor of the end of summer (that luscious season filled with juicy sweet stone fruits, berries and endless sweet melons) Kathrin and I have chosen to dedicate this week’s post to that fantastic “sauce of summer”, salsa. Continue reading “Summer Salsa”
Raspberries, Anyone?
There were many food related advantages to growing up in northern Italy including a varied cuisine, with Austrian, Italian, German and French influences, lots of fresh meats and cheeses, and delicious baked goods, but one of the best things about food in Südtirol was that it was fresh. It was made in the moment, for the meal we were sitting down to eat, and this was not only cultural, but also by necessity as we did not, and still do not, have fast food establishments in our town.
Another thing is, we always had vegetable gardens and orchards growing up, which meant that every fruit or vegetable we ate was just picked, and ripe for the season, in that moment. In fact, my mom does not visit a fruit and vegetable store from May through October, growing all her tomatoes, onions, lettuce, carrots, cucumbers, cauliflower, cabbage (turned into home-made Sauerkraut), apricots, apples, figs, grapes, and plums, as well as every kind of berry that will grow at our altitude: red, white and black currants, strawberries and plenty of raspberries. So, the chief way that I have tried to transfer this northern Italian freshness to my family is through serving fresh fruits and vegetables in the height of the season. And right now, there’s no better fruit to eat than raspberries. Continue reading “Raspberries, Anyone?”
Strawberry Fields Forever
Hey, it’s strawberry time! Aren’t you excited for those beautiful red fruits to make their late spring debut? We certainly are. It’s a reminder that summer is coming, and with it an abundance of fresh delicious fruits and vegetables. This week’s post will be the first in a series highlighting summer fruits and vegetables, what’s so special about them, and how to make them (easily). We’ll intersperse this series with some more of our thoughts on the current state of food and cooking, but we promise to keep it light for the summer! Continue reading “Strawberry Fields Forever”
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