Comments for The French Broad http://www.thefrenchbroad.com Lessons from an Appalachian Table Wed, 11 Aug 2010 13:27:24 +0000 hourly 1 Comment on Polyester Spin Cycle by Tina http://www.thefrenchbroad.com/polyester-spin-cycle-2851/comment-page-1#comment-103 Tina Wed, 11 Aug 2010 13:27:24 +0000 http://www.thefrenchbroad.com/?p=2851#comment-103 I knew right away that the washer was used to spin dry greens! It's good to see the blog back in action. I knew right away that the washer was used to spin dry greens! It’s good to see the blog back in action.

]]> Comment on FOOD-LIGHT by John Eilers http://www.thefrenchbroad.com/food-light-2837/comment-page-1#comment-87 John Eilers Sun, 20 Jun 2010 14:17:41 +0000 http://www.thefrenchbroad.com/?p=2837#comment-87 When will there be another book coming out? I refer back to In Praise of Apples often with nostalgia and for adventure! When will there be another book coming out? I refer back to In Praise of Apples often with nostalgia and for adventure!

]]> Comment on Recipes From Saturday’s Kitchen – April 3 by mark http://www.thefrenchbroad.com/recipes-from-saturdays-kitchen-april-3-2468/comment-page-1#comment-83 mark Fri, 28 May 2010 15:33:48 +0000 http://www.thefrenchbroad.com/?p=2468#comment-83 Lynne, sounds wonderful, send your recipe. I wish I had made more and frozen it. I thought, pesto doesn't just have to made from basil. Maybe in the fall, with cooler weather, but now, I am chasing strawberries - jam and oven dried. Mark Lynne, sounds wonderful, send your recipe. I wish I had made more and frozen it. I thought, pesto doesn’t just have to made from basil. Maybe in the fall, with cooler weather, but now, I am chasing strawberries – jam and oven dried.
Mark

]]> Comment on Recipes From Saturday’s Kitchen – April 3 by Lynne Harty http://www.thefrenchbroad.com/recipes-from-saturdays-kitchen-april-3-2468/comment-page-1#comment-82 Lynne Harty Thu, 27 May 2010 00:41:11 +0000 http://www.thefrenchbroad.com/?p=2468#comment-82 Mark, I just made a batch of arugula pesto from my garden - yum. Served with sauteed tempeh and a salad of mustard greens, also from the garden. Tastes like spring. Mark, I just made a batch of arugula pesto from my garden – yum. Served with sauteed tempeh and a salad of mustard greens, also from the garden. Tastes like spring.

]]> Comment on Recipes From Saturday’s Kitchen – April 3 by mark http://www.thefrenchbroad.com/recipes-from-saturdays-kitchen-april-3-2468/comment-page-1#comment-77 mark Wed, 14 Apr 2010 01:33:47 +0000 http://www.thefrenchbroad.com/?p=2468#comment-77 Catherine, A blender can work as well. However, even without either of those, you can make any pesto by hand. There is a knife, called a mezzaluna that is often used for just such a task. A good sharp knife can also do the job, I recommend one that is stainless for this kind of job. I am a giant fan of hand tools. Don't know where you live, but right now, as our local tailgate markets open again, baby turnips are in the offering, so they will be available. Obviously they come attached to the turnips! Do you participate in a CSA (Community Supported Agriculture)? It is not too late. Thanks for your comments. Catherine, A blender can work as well. However, even without either of those, you can make any pesto by hand. There is a knife, called a mezzaluna that is often used for just such a task. A good sharp knife can also do the job, I recommend one that is stainless for this kind of job. I am a giant fan of hand tools. Don’t know where you live, but right now, as our local tailgate markets open again, baby turnips are in the offering, so they will be available. Obviously they come attached to the turnips!
Do you participate in a CSA (Community Supported Agriculture)? It is not too late.
Thanks for your comments.

]]> Comment on Recipes From Saturday’s Kitchen – April 3 by CatherineS http://www.thefrenchbroad.com/recipes-from-saturdays-kitchen-april-3-2468/comment-page-1#comment-76 CatherineS Wed, 14 Apr 2010 00:09:08 +0000 http://www.thefrenchbroad.com/?p=2468#comment-76 Mark, If no food processor is available how long do you recommend one chop/dice ingredients to get correct consistency for the pesto? It sounds heavenly!! I pretty much exclusively eat arugula for my greens, fresh, wilted and any place or way I can think to include them in a meal (bkfst, lunch, dinner) even more than spinach and would love to add pesto to my trove of arugula recipes. Also, where's the best place to get baby turnip greens?? Love your postings. Thanks for sharing your knowledge so wonderfully. Mark, If no food processor is available how long do you recommend one chop/dice ingredients to get correct consistency for the pesto? It sounds heavenly!! I pretty much exclusively eat arugula for my greens, fresh, wilted and any place or way I can think to include them in a meal (bkfst, lunch, dinner) even more than spinach and would love to add pesto to my trove of arugula recipes. Also, where’s the best place to get baby turnip greens?? Love your postings. Thanks for sharing your knowledge so wonderfully.

]]> Comment on SATURDAY’S KITCHEN – APRIL 3 by mark http://www.thefrenchbroad.com/saturdays-kitchen-april-3-2441/comment-page-1#comment-75 mark Thu, 08 Apr 2010 02:18:01 +0000 http://www.thefrenchbroad.com/?p=2441#comment-75 Lynne, It is wonderful that you would include your daughter in learning more about cooking. Time spent together in the kitchen will last longer than a lifetime. I am working out the details of "daily bread" and look forward to sharing that with you. Lynne, It is wonderful that you would include your daughter in learning more about cooking. Time spent together in the kitchen will last longer than a lifetime. I am working out the details of “daily bread” and look forward to sharing that with you.

]]> Comment on SATURDAY’S KITCHEN – APRIL 3 by Lynne Harty http://www.thefrenchbroad.com/saturdays-kitchen-april-3-2441/comment-page-1#comment-74 Lynne Harty Tue, 06 Apr 2010 16:24:40 +0000 http://www.thefrenchbroad.com/?p=2441#comment-74 Mark, Your class last Saturday was full of valuable information - the best cooking class I've ever had the good fortune to be a part of. I really enjoyed hearing your philosophy about food and cooking vs. just giving us recipes. I would be interested in classes that I can bring my 16 year old daughter with me. If you do a bread baking class we would definitely consider that, but really we're interested in most anything that focuses on what's seasonal and healthy. Thanks! Mark,
Your class last Saturday was full of valuable information – the best cooking class I’ve ever had the good fortune to be a part of. I really enjoyed hearing your philosophy about food and cooking vs. just giving us recipes.

I would be interested in classes that I can bring my 16 year old daughter with me. If you do a bread baking class we would definitely consider that, but really we’re interested in most anything that focuses on what’s seasonal and healthy. Thanks!

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