Last week I was featured for the second time on Design Sponge (first story
here), for their series called
"Behind the Bar." I've been making some fabulous and quenching sips of late and it seemed like perfect timing to share these simple recipes - more like guidelines and then a "have at it!" kind of rule. If you haven't seen the full story, I encourage you to visit. Be prepared for temptation - which of course will lead you to refreshment. :)
In other news, I am working on content for the workshop I will be teaching this October, for the 2012 Conference of the Academy of Nutritionists and Dietitians. I'll be leading close to 100 people through the ins & outs of food styling and photography! If you would like to learn more, click
here. To register to attend,
click here and follow the prompts (member/nonmember, etc.). Will keep you all informed as things progress further....
Speaking of nutrition and refreshment, I visited a gourmet salad farm back in May during my trip home. It all happened by accident when I went on a wild goose chase for a woman and her roving food business called the
Pink FlaminGO, but boy am I sure happy I landed at
Brother Nature (thanks, Kristyn!). Set on an acre in Southwest Detroit, this prolific little farm even produces its own dirt.
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| Hay, helping to break down the compost into fabulous dirt |
Using composting as a method to salvage would-be trash and also make use of loads of nutrient-rich organic matter, Greg Willerer harvests spent grain from a local brewery, collects aged zoo poo from the Detroit Zoological Society, and adds coffee grinds and their filters, and food clippings from nearby Astro Coffeehouse. And voila, incredible rich, black and dense dirt.
Detroit Dirt.
Don't think that just because I was seduced by the dirt, I didn't fall in love with the greens. On the contrary. Between the most peppery and sharp mustard greens to the sweet-sweet flavor of the pea shoots, I wish I lived a little closer. Each tender herb, leaf, and flower is hand-picked by a small crew and the whole operation is a labor of love.
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| Left, clipping verbena for a customer |
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| Right, the cloth keeps bugs away and insulates the tender greens as they mature |
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| The bees make everything better... |
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| Carrot tops in the tire 'container' garden |
That visit was just long ago enough that writing this makes me feel like a return trip is in order. To see what they are harvesting now and hang out for a while with the honey bees, and of course, get my hands into some more of that dirt.
A final parting piece, in case you aren't enchanted already: there are some odds-and-end bits from the time spent soaking up my mother's backyard that are worth sharing. Small moments where time stood still and the only noise was the busy-ness of the insects and birds.
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| Young garlic pulled from one of the beds, and a birdseed thief |
