Last weekend we roasted a herb brined chicken on an open fire. We needed a stand to set up the spit, so my boyfriend made one out of a left-behind satellite dish. This was the most delicious chicken we had ever cooked! Brining the chicken for about 12 hours in a 3-4% salt brine, infused with herbs, garlic scapes and citrus kept the chicken extremely tender and flavourful. Cooking it rotisserie-style also help baste it constantly as the melting fat dripped back onto itself as it spun around. To top it all off, the fire gave it a hint of smoky flavour!

Two weeks ago I picked up some used crocks to make vegetable ferments such as sauerkraut, kimchi and cucumber pickles. Last week I received Sandor Ellix Katz’s new book The Art of Fermentation. His first book- Wild Fermentation introduced me to the concept in such an open and inviting way that there was no question that I would buy this next one! This second book is more in depth. It offers researched information on the history, process, and concept of fermentation. Fermentation is so ingrained in many food products and our lives that many people might not even think about it. The main thing that I like about Sandor’s approach to fermentation is the open idea of experimentation. Just try it! Anyone can make sauerkraut. There is no need to worry about getting sick from your ferments. They will tell you if they’re no good. The stench of a ferment gone bad will keep you away, and if there is film of white on top of your ferments, but the innards are good then go for it. If you get a chance to pick up a copy of either of these books I highly recommend them.

What did you have for dinner? My boyfriend found a bunch of morels today at work! He was doing some landscaping near an outdoor spa and found all of these and more!

Part of a jungle of my garden. First, the pumpkins I planted into the lawn in hopes they would grow down over an existing rock wall. A success! Second, squash plant hanging from the jerusalem artichokes. Third, the squash plant making its’ way to the other side of the huge patch of jerusalem artichokes.

I’ve found that a lot of people are afraid to touch food, and this always takes me aback, because our hands are our most important tool. Touching food is good. It brings you closer to the food itself and gives you results impossible to achieve when you’re using long metal utensils. The closer you are to the food, the more control you have. Learn to handle food in your hands- don’t be afraid you’re going to get burned laying a fillet into hot oil. When you have better control of the food, you can work closer to the heat.

Thomas Keller- Ad Hoc at Home: Family-Style Recipes

Hot Pepper Lovers

Changing People’s Minds

A question I was asked yesterday driving home from the farmer’s market: What do you think are the best ways to educate and encourage and change people’s minds about their food choices? A tough question to answer, but one I think about all the time. There are a few factors to …