It’s still technically the holiday weekend, right? We meant to post this yesterday, but we lingered at our friends’ potluck into the evening last night, popping cherry tomatoes into our mouths, watching toddlers chase cats and tackle dogs, and cutting just one more slice of peach pie.
But we do aim to make Weekend Links a regular feature here — a list of articles, recipes, and other fun stuff that’s been inspiring or amusing us lately.
Mitch and Heather picking your basil!
First things first: it’s a Pie Party tomorrow! If you can, join the almost 1,400 (!!) people who are baking pies and posting their photos and experiences on Facebook, Twitter, or their blogs. This event evolved quite spontaneously during discussions on Facebook and Twitter but it took off like hotcakes. Read more about it here – and make pie!
Are you intimidated by making pie dough? I feel more at ease in the kitchen than just about anywhere else, and yet until fairly recently I was scared of pie dough. I definitely allowed all the talk about cold butter and not overworking the dough to get in the way of delicious, homey pie. But you know what? It’s not so hard! We’ve been using the pie dough recipe in this Orangette post – easy peasy! And if you need to avoid gluten, try the recipe in the Pie Party post on Gluten-Free Girl and the Chef. (Did you learn how to make pie from your grandmother, your dad, your next door neighbor? We’d love it if you could share the recipe in the comments!)
I don’t have a great segue here – I do love pie – but I’m considering signing us up for the 30 Day Vegan summer session beginning August 15. This is a whole foods online workshop led by Heather of Beauty That Moves. It’s for anyone interested in eating more vegetables and seeking a more balanced, centered approach to nourishment: vegans who feel they’ve been eating too many processed foods, people considering becoming vegan, or folks (like us) who aren’t vegan but who are looking for some inspiration and love the idea of getting some fresh perspective with a community of other eager eaters. The session costs $45 and includes access to a private blog, video cooking classes, loads of recipes, and one-on-one guidance from Heather if you need it.
Hey! Our farm was featured in an NPR story about cooking from a CSA share! Nicole Spiridakis’s “Oh the Things You Can Do With a Farm-Share Box” is one of the best things we’ve ever read on the challenges of learning to cook from what’s really in season. She brings a spirit of adventure, ingenuity, and fortitude to her cooking – go get inspired! I’m especially eager to try her Farm Egg Soufflé With Vegetables as soon as our new chickens start laying.
Here’s another great piece on making the most of a CSA share. Author Kate McDonough shares several tips, including this shift in thinking: do your meal planning for the week after you pick up your share.
And here’s one more on cooking from a CSA share, from Meagan at The Happiest Mom. This one is really about coming up with a focused and mindful approach to summer eating. Her Six-Meal Shuffle approach to menu planning is especially encouraging and I think we’re going to give it a try!
And a few fun links to round things out: How close to a train track can you set up a vegetable market? Have you tried an Eastside Fizz yet this summer? And are you as excited as Guy Clark is about homegrown tomatoes? I know we are!!
Happy Fourth of July, everyone! May there be lots of good food, fireworks, and lightning bugs in your (near) future.