salmorejo cordobés, gazpacho’s country cousin

July 29, 2012 by  
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simmer down! {a food lover’s blog} – recipes, local food and life in detroit

  The first Michigan tomatoes of the season are starting to ripen, and one of my favorite things to do with them is to make gazpacho, the chilled soup that’s a summery blend of tomatoes, cucumbers, peppers, onions, garlic and bread, enriched with olive oil and spiked with sherry vinegar. In the States (or at […]

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Food From The Scrap Pile: A Tasty Science Experiment

July 18, 2012 by  
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Regrowing food from what might otherwise end up in the scrap-pile
can be fun, educational and may feed you many times over!

As a child I enjoyed growing an avocado tree from seed, potatoes from the eyes of an already potato (and even got several pounds of potatoes as a result) and even tried growing the tops of a pineapple. Although sadly I didn’t end up with more pineapples – Go figure our environment  It was part science experiment and part recycling of food scraps. More recently I have re-grown green onions from cut off ends I wasn’t using and have also tried to plant the garlic that was growing in my pantry. Probably at one time or another I have tossed the seeds from whatever I was eating into dirt to see if it would grow.

It gets a little trickier now-a-days with anti-growth agents being added to food in grocery stores, but if you eat organically grown foods it becomes an option for sure! 

Carrot Tops (I have read that other root crops would work well for this too, like beets, turnips and rutabagas)
Ginger Root 
Green Onions/Leeks

Tomatoes from fresh seeds (Oddly I let several late season non-ripened tomatoes stay right in the garden and each spring I have several ‘volunteers” growing!)
Potatoes/Sweet Potatoes

Whole seed spices

Think of the possibilities use whole seeds from your spice or herb bottles, seeds from fresh fruits and veggies. Certainly some of these options allow the items to be started from seed then planted, others allow for the scrap to go right into the ground, and still others can be started in water. It’s an endless way to re-used what Mother Nature has gifted us!

It would be an excellent way for my children to learn a little more about the garden. They watched with awe as the green scallions regrew on the window sill. So what’s next? Waste not, want not.

Have you ever tried this? What are your success stories of food you have grown from scraps?

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the gourmet underground detroit picnic: a summer tradition

July 5, 2012 by  
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simmer down! {a food lover’s blog} – recipes, local food and life in detroit

There’s something to be said about traditions. Whether it be a religious rite, a certain food made every year without fail for a holiday, or some corny family ritual that has you groaning inwardly each time it’s performed, traditions bind us and make us feel a sense of community between ourselves and those who share […]

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