you grew it, now eat it

Anyone who has followed this blog for a while knows that seasonal cooking is what we’re all about here at The Answer is Always Pork. I’ve written in the past about how eating with the seasons really changes your perspective on food, how your cooking simply turns out better with far less effort if you’re cooking what’s freshest, and of course about my love for the woman who made seasonal and sustainable cooking truly sexy, Alice Waters.

Now it so happens that this Sunday morning I’m teaming up with my mom and her good friend Farmer Fred to talk about seasonal cooking on the radio! The radio! We’ll be talking about growing food and then eating it, and about how you can keep that beautiful cycle of growing and eating going all year round. Listen to us live from 9 am to 10 am on KFBK, and from 10 am to noon on KTSE.

I’ll try my best to track down the audio file for those of you who can’t listen live but want some seasonal cooking fodder—or for those who want to hear my best Ira Glass impression. Update: You can listen to our show on KFBK here, and KTSE here, or download the podcast from iTunes by searching “Get Growing with Farmer Fred” and “KFBK Garden Show”.  Get the 11/30 episode if you want to hear me, though I’m sure the other episodes are equally good.

Fall into Winter Recipe Round Up


curried-butternut-squash-farro-1beef-bourguignon--6Braised Beef with Root Vegetables
Coq au Vin
Curried Butternut Squash and Farro
Crab Boil
Herb-crusted Rack of Lamb with Crispy Potatoes
Leek and Butternut Squash Risotto
Lentil Stew over Rice
Linguine with Leeks and Mushrooms
Oven Roasted Fish with Citrus
Pasta with Kale, Portobello and Parmesan
Roasted Chicken and Vegetables
Sole with Leeks and Potatoes
Soup with Lamb Meatballs and Winter Greens
Squash Stuffed with Barley and Chorizo

A few other dinners that we’re experimenting with: spaghetti squash tacos with tangy cabbage slaw, butternut squash and onion gratin with comté cheese, spicy soba noodles over greens and herbs.


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Butternut Squash Soup with Ginger
Cauliflower Soup
Caramelized Onion Tart
Leek Bread Pudding
Roasted Cauliflower
Winter Greens with Garlic Confit

And two sides that don’t have their own posts, but are our go-tos throughout the fall and winter:
Winter salad – spinach or lettuce, plus persimmon or pomegranate or supremed citrus, tossed with vinaigrette
Roasted veggie medley – heat oven to 400 F, toss any combination of brussel sprouts, beets, cauliflower, carrots, parsnips, or squash with olive oil, salt and pepper, roast until browned, about 40 minutes.


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Apple Galette
Blood Orange Cake
Carrot Cake with Cream Cheese Icing
Citrus Olive Oil Cake
Pumpkin Ice Cream

You can find all of the wonderful produce mentioned in these recipes at your local farmers market, by joining a CSA, or by planting your own garden! There’s still time in the growing season to plant all of these delicious fruits and vegetables: apples, beets, broccoli, brussel sprouts, cabbage, carrots, cauliflower, chard, garlic, kale, kohlrabi, leeks, lettuce, onions, parsnips, persimmons, pomegranate, potatoes, spinach.

If you’re in the Sacramento area and need planting advice, go visit my mom and her A+ crew at El Dorado Nursery and Garden. You’ll be eating delicious produce from your garden in no time!

Now tell me, what are your favorite fall and winter recipes? We’re always on the hunt for new ones.



jordan’s margarita

We eat a decent amount of vaguely Mexican food at our house—quesadillas, enchiladas, tacos, burritos. I say ‘vaguely’ because what I usually throw together is so gringa, it verges on embarrassing. But let’s get real, whatever vehicle I can use to get pepperjack and sour cream into my mouth, I’m down with it.

Guacamole, my ancho chili black beans (recipe: can of black beans + onion + ancho chili powder + salt, simmered 20 minutes) and cabbage slaw (recipe: cabbage + lime juice + sour cream + salt, tossed) commonly make an appearance, and if we’re lucky, so do Jordan’s margaritas.

Jordan’s been perfecting his margarita recipe for quite a while now, and this one packs a decent punch. None of that citric acid / corn syrup bullshit goes down around here, just the perfect union of lime and tequila. I’m feeling pretty good by the time I’m warming up tortillas.


Jordan’s Margarita, serves two
1 1/2 – 2 oz fresh lime juice (depending on how sour your limes are)
1 1/2 oz tequila
1 oz mezcal (use more tequila if you don’t have mezcal, but it does add a nice smokiness to the drink)
3/4 oz agave nectar

Combine ingredients in a shaker and stir with ice. Strain into two glasses with ice. Salt the rim if you’re feeling fancy, but we usually don’t bother. That lime wedge garnish, also totally optional.



Ps. Look at that bowl of pico de gallo! Our CSA is still somehow sending us tomatoes (global warming, impressive storage techniques?), and Jordan threw some salsa together. Those knife skills! Good thing I’m tying that one down.

Pps. I’m going to Taipei, Taiwan on Wednesday for work! My plan is to eat all the things and take many, many photos. Jordan’s dad’s Canon AE-1 is coming out of retirement for the occasion. More upon my return!

Recipes San Francisco Thoughts on Life

tomato sauce, chicken broth and wedding plans

Saturday was the first weekend day I’d spent at home in a month—October really was an exceptionally busy month.  I took the day to catch up on home things, which mostly meant clearing 20 pounds of tomatoes and three chicken carcasses out of my freezer. Glamorous.


While my sauce and stock were simmering, I started a new weaving. I’ve been pretty into this small-scale textile art lately. Like cooking, it requires just enough effort and concentration to occupy my mind, but not so much that it’s no longer is relaxing. On top of that, the states are low. If you make a mistake, grab a pair of scissors and you start again. Low stakes, moderate concentration, repetitive movements, reruns of Archer in the background—ideal hobby characteristics in my opinion.

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We’ve also began to really put our minds to planning this whole wedding thing. My mom has been a tremendous help so far, taking most of the dull tasks off my plate, like booking hotels and shuttle buses and tables and chairs, and leaving me with the fun stuff, invitations, food, flowers, photgrapher. It’s a pretty lucky setup.

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The more things we plan, the more real it gets. I’ve got our Save the Date cards mocked up, and Jordan’s favorite of those attempts is sitting on our kitchen table. Every time I look at it, I think, we’re really doing this thing, aren’t we?

Even though we’ve been together for ages, marriage still feels like a big step. I have no doubts it’s the right one, but hitching your wagon to someone else’s forever, it’s hard to imagine that not feeling pretty huge, even when you know it’s exactly right.


Ps. Tomato Sauce Recipe & Canning Instructions, and Chicken Stock Recipe.