Maya Lucas with organic produce at her store, La Bodega Organica,which opened last spring in San Miguel de Allende, Mexico. After reading about the Good Food Cafe here, you might have been curious about the other half of the local food compound in San Miguel de Allende, Mexico. The local food movement is comparatively new […]
A new generation takes the reins. Picture above: Good Food Café’s crew in San Miguel de Allende, Mexico. Co-owner, Geneva Gray, is holding her daughter, Sianna. Left to right: Alicia Luna, Geneva’s sister-in-law and Geneva’s right hand gal. Alejandro Hernandez, her husband and main taste tester, who runs the store, which features locally made foods. […]
Rancho Toyan , right outside of San Miguel, Mexico,is primarily a vineyard. But Maya Lucus, of La Bodega Organica, drove me there to check out their Michoacán style 80 peso buffet ($6), prepared with food grown and raised on the ranch, as well as to shop at their staggeringly aesthetic organic market. Both held on […]
The tasty mole prepared by Margarita Granado made in Honey Sharp’s kitchen in San Miguel de Allende, Mexico. Mole ingredients (both pictures by Honey Sharp) Years ago I made turkey mole from scratch. It took me the better part of the day, with results that didn’t seem to quite match the effort. (Or at least […]
One of my favorite recipes —Roasted potato wedges — at this link or simply improvise below with directions below. More spuds? Sure! Simple culinary improvisations are like love letters to their ingredients. On a winter day, no ingredient deserves that love more than the potato. Here are some of my favorite classics for the tuber […]
Savor this sophisticated warm winter wrap with local beets and cheese. If your beets come from storage so and don’t have greens attached, you can leave ’em out or use any greens on hand.* (The recipe is from my book, Wrap it Up. (The link will steer you to an independent bookseller near you, where […]
Potatoes are the most flexible vegetable, happily fried, steamed, mashed, baked, boiled, grilled or roasted. They come in numerous varieties, each with its distinctive flavor and texture, so taste around, they’re all good. Some varieties work better in specific dishes, but it’s also a matter of taste. For example, most cooks love a waxy red […]
Part II — A Taste of the Garden leSenda Ecovillage near San Miguel de Allende, Mexico… The new garden at LeSenda Ecovilla is designed to fed those who live there and for the surplus to provide income for necessities. Currently, farmer Luc Monzies, also sells its produce at the small organic store he owns with […]
laSenda Ecovilla LaSenda Eco Villa founder Rick Welland and his tiers of aguaponically grown vegetables (LaSenda is part of the Global Eco Village Network) As a longtime local food nut, the idea of living on a small farm in a stunning valley, dining year round on organic greens and tilapia, farmed from a pond […]
Breaking out of Your Vegetable Rut with Celery Root Celery Root and Potatoes from Farm at Miller’s Crossing Fair warning: I’m partial to celery root, also called celeriac. Maybe that’s because I didn’t grow up eating it. So its appealing but oppositional flavors — at once sophisticated and earthy — still surprise me. And like all favorite […]
USDA approved school-tested local food recipes and a supplement for educators.
