I got a great cookbook called Simply in Season from Half price books years ago. It breaks recipes out by the four seasons and highlights which vegetables are being used on each page, which is helpful when you have a certain vegetable(s) that you’re looking to cook with. Here is a recipe from that cookbook that I've made a few times and love because it’s pretty easy and versatile - substitute whatever veggies are in season. Or add meat, beans, vegan cheese.
“I want my honeycrisp, honeycrisp, honeycrisp. I want my honeycrisp, honeycrisp, honeycrisp. OHHHIOOOOO, Hoooneyycrisp Aappllllles” (chili’s baby back ribs? anyone?)
They are big. They are tasty. They are the most expensive apple on the block, but we figure let’s come out swinging for apple season!!
If you want more, you can order them on the store for the upcoming week.
Article written be Gwendolyn Rehm, Yellowbird Foodshed subscriber and fan
As a toddler mom, budding environmentalist, budget lover, and music teacher, my time in the kitchen has changed! Every meal I cook is more intentional with ingredients and waste. Yellowbird Foodshed makes the ingredient part simpler for sure! We try to prepare two vegan meals to lessen our carbon footprint. With any meat we do consume, we try and source locally and responsibly raised.
Now for waste, this one is a toughie! I typically look for low-waste or recyclable packaging. I also cook as much as I can turning on the stove as few times as possible, especially in the summer. I always felt silly turning on the stove multiple times a week while my AC is running. So, here became one of my solutions; multi-layered cooking.
Pears, Leeks, and Grapes...where do we live? The Garden of Eden??
Nope, it’s OHIO!
(Throwback line to the movie Field Of Dreams…”Is this heaven?” Kevin Costner:“No, It’s Iowa.”)
ast week the “Mini’s” went Ca-prazy over the Caprese ingredients...this week it’s the “Base” and “Full”’s turn. Basil, Tom’s, Mozz, and a mouth is all you need.
Blackberries again because by the sounds of it, most of your blackberries last week didn’t make it home because either you or a kid ate them all en-route.
We've reached the END...of Season 1
We are somewhere around 35 consecutive "Friday 5's". I am not joking when I say that I hear more feedback on the "Friday 5" emails, than other form of communication we publish each week. I had the thought over the weekend that it might be time to let us all rest from my opinions for a spell.
Over the next couple of months I will put out some random content but for the most part we will be working on new ideas and new concepts.
In the mean time, here is what is coming up that you don't want to miss...
A few years ago, I was making a Tuna ‘noodle’ casserole but didn’t have a can of condensed soup around so I decided to make my own. It was a delightful surprise. I had never fully appreciated how bland off the shelf condensed mushroom soup was. And since those bland soups cans are also lined with BPA, it’s worth kicking them to the curb. Voting with our dollars, right? This soup is rich and creamy with a slight hunt of nutmeg. The difference in taste is substantial and makes you appreciate how much better food can taste if you can take a little more time to prepare it (total time is ~20 mins, including prep).
Kids are back in school, the sun is hanging lower in the sky, “OUR PETS HEADS ARE FALLING OFF!” (The randomness of that Dumb and Dumber quote surprised even me) Let’s get to it. The FOOD you eat is what is giving you fuel to operate. The better the fuel, the better the performance. We’ve all eaten wrong at lunch and then paid the price for it (or sometimes our employer has paid the price for it), by having a lackluster afternoon.
“We Cantaloupe, my dad’s got the car!”
Come on...that’s top 5 food puns all time.
Just had a great conversation with Ester Run Farm. If you were with us last year, you got a bag of heirloom “black pop” popcorn from them. This year they are doing a rainbow popcorn for us but also had planted an heirloom striped acorn squash, as well as some heirloom pie pumpkins.
If you’re vegan or like myself, lactose intolerant, you may be buying almond milk or some other milk alternative and noticed that most of them have ingredients that don’t sound natural and may or may not be safe to drink, the jury’s still out. Until the science is conclusive, I prefer to make my own. I went through a period a few years ago where I made my own almond milk but life happened and I fell out of the habit. Truth be told, I didn’t love the straining part of the process - it was messy and I could never think of what to do with the leftover pulp. I recently saw in a cookbook where the author suggested something super helpful:
Anyone remember the song “Peaches”? If you DO remember that song, you now have it playing in your head...you’re welcome.
What kinds of salsas are we seeing out there in everyone’s kitchens? Peaches can be added to your fresh mixes, as well as the lemon balm, wax pepper, and cuke’s that some of you will have this week...the Hungarian's are bringing the heat though so don’t be caught unawares!
Third grade. Birthday party at a friends house. Stayed up until 5am. First Rated R Movie.
6th Grade. First Rated R movie with parents. Watched on a RENTED VCR! Yippe Ki Yay Mr. Falcon
The Last Time I Used The Friday 5 This Way...
I received the most responses of any Friday 5 to date.
It is no coincidence that the last time I did this it was also for the same 2 guys having a conversation.
There is SOOOO much great content in this 2 hour conversation, but I don't want to lead the audience with my thoughts on it.
I am so proud to be a part of this community that we have built around food, but even more around life. As you can imagine, I get to tell the story of the Yellowbird about once a day and each time I tell it I continue to be amazed at the growing group we have that have intentionally decided to cast a vote FOR
Mother Earth
Humanity
Local Economy
Food
Communal Change through Intentional Living
All of these things are PRO-Active. In a time where it seems all the social media and messaging is ANTI this or that, you and I get to be a small part of social, environmental, and economic SYSTEMIC change that is FOR something.
In an unassuming building tucked into a strip mall just off a busy intersection in the Clintonville neighborhood of Columbus, Ohio, a thriving urban farm is proving that American agriculture is changing.
A man flags me down in the parking lot, and waves me into an empty space between two vehicles and a box truck. I’ve already driven up and down the length of the strip mall twice, checked my GPS and sheepishly considered sending out an S.O.S. via Instagram. I trustingly follow the bearded, ball-capped man, who is talking on his cell phone through the unmarked door. There are no signs that announce that you have arrived at the doorstep of Central Ohio’s premiere mushroom and microgreen farm, however, as soon as you enter you know just by the earthy aroma of the place.
I thought I would go back to the VERY FIRST FRIDAY 5 and see what it looked like. Remember that picture above?
I'm throwing it back to the original categories that got this whole party started.
As a side note, we are going to be posting these Friday 5's on the Yellowbird BLOG each week to give access to old ones.
You can see that here https://www.theyellowbirdtable.com/
This post is dedicated to Kale. A recipe, nutritional content, storage tips, etc.
You can’t BEET the PEPPER’s, but aren’t the EGGPLANTS just DANDE?
“LETTUCE MIX it up a BEET” was a close runner-up for opening line this week.
Don’t look now but it’s basically August. That means a lot of transition is happening...back to school, back to practices, BACK TO THE FUTURE marathons. (sometimes I just type free associations to see where they go...I’m going to leave this one because I like BACK TO THE FUTURE)
If you missed the July 3rd box or just happen to misplace recipe cards like I do, here is the recipe for Berry Clafoutis (pronouced kluh•faw•tuhs). This recipe has been super popular in the Seat at the Table FB group and is described as not too sweet and can be altered to be dairy free as well as gluten free by a couple of our members. Without further ado, I give you
Hello Feathery Friends!
Story Time: Zach (ZACE) Meyers is this dude that lives in the middle of Amish Country Ohio, and has been making HIGH quality American Selvage Denim jeans and overalls for 17 years.
Side Note: There are NO MORE AMERICAN SELVAGE DENIMManufacturer’s
https://www.gq.com/story/cone-mills-disappearing-selvedge-denim
Back To The Story: Last winter I had a chance to catch up with ZACE, in his workshop, and also get my hands on a pair of overalls and jeans and jacket and whatever else he had available. Folks, I was staring at a “cone” of an extinct product. This is the denim that you see being found in barns 100 years after they were made, with generations of hard work laced into the fabric.
