Hands-down one of my favorite meals to cook and eat – especially in Autumn – is homemade mac and cheese. Don’t get me wrong, I’m not above eating the “cheesiest” variety that comes in that blue box, but when I’m really craving some pasta and cheesy goodness, I’m all about making it from scratch. I’ve
Tag: seasonal
Farmer Photo Op
As I mentioned earlier this week, my favorite farmers market is the Vista Farmers Market. Over the past few years I’ve gotten to know a few of the farmers pretty well. At the risk of sounding like a broken record, I’ll say it again: it’s SO important to get to know the grower – it’s
All Around the Mulberry Bush
The first time I saw this peculiar berry at the Farmers Market I thought, “that looks weird. And gross. And weird.” I ended up buying the first pint more for its’ uniqueness than taste, (and three years later I still can’t accurately describe the taste), but each year I’m happy to see them again and
A Season for Change
Big, big changes on the “Cooking for Madison” scene have contributed to my relatively long absence from the blogging world. All good of course, but all exhausting. When I started my blog, I was a working Aunt living with my brother and niece and I was focused on sharing stories about our mealtime antics, (with
Perfect Season is Here!
The upside to eating seasonally is that everything tastes so much better because its’ super-fresh. And I swear seasonal food provides just the nutrition I need at that time of year. But eating seasonally can also really suck when you’re tired of asparagus. Over the past few weeks, getting me into the kitchen was much
Insert Strawberry Here
I swear strawberries grow like weeds in California. I drive by several huge fields of them each morning on my way to work. According to the California Strawberry Commission, (which I didn’t even know existed until about five minutes ago, but they have a really cool thing on their website called the Berry Report which
Pie is My Favorite
I love pie. I love fruit pies, cream pies, savory pies. Basically serve anything in a light, flaky crust – whether for breakfast, lunch, snack, dinner or dessert – and I’m done for. I think Rose Levy Beranbaum said it best in her cookbook, “The Pie and Pastry Bible”: There are two kinds of people:
Where Did Your Produce Sleep Last Night?
I really can’t remember when I first heard about the farm to table concept. It could have been three years ago reading “Animal, Vegetable, Miracle”; watching Top Chef or maybe it was just cruising random food blogs. Regardless, I was taken with the concept and quickly began implementing it at home. For the uninitiated, farm
Seasonal Bounty: Citrus
According to the United Nations Conference on Trade and Development (www.unctad.org) the term citrus fruit includes several different types of fruits. Although oranges account for about 70% of citrus output, the group also includes small citrus – such as tangerines, mandarines, clementines and satsumas – lemons, limes and grapefruits. And I swear I have about
Cooking For Madison 