A few months ago at my friend Paige’s b-day party, i happened to meet one of the publishers of the new Edible LA publication that is coming out soon.
This is part of a number of regional publications from The Edible Communities Publications which:
“ creates editorially rich, community-based, local-foods publications in distinct culinary regions throughout the United States, Canada, and Europe. Through our publications, supporting websites, and events, we connect consumers with family farmers, growers, chefs, and food artisans of all kinds. ”
I was pretty excited about this, i have had a year-old copy of the Edible Brooklyn in the store’s bathroom…keep reading it over and over and love the photography.
Well, guess what? Just got the LA version here a few days ago. This is a quarterly publication, but i think we will be selling it…already have had a ton of compliments.
(yes!)
Took in the evening at Avanti cafe, sipping on my favorite margie and reading the latest issue of CRAFT magazine-you heard of it?
the latest issue has a great DIY tiddy on herbal tinctures. in case you don’t know:
an herbal preparation made with alcohol or distilled water and dried or fresh herbs.
it can be as simple as chewing on some mint after a stinky meal or having some chamomile tea when you have an upset tummy. Creating a tincture is basically harvesting the true potential of a natural herb without any of the BS that the big pharmaceutical companies getting in the way-very old-school.
The CRAFT magazine article gives the basic recipe for 3 kinds of tinctures: vinegar, alcohol and glycerin. They use dandelion for their tinctures, however, there are a number of herbs and combinations of herbs that you can develop. *caution: learn about what the herbs do/their properties. You don’t want to make something to ease muscle pain and end up with a diuretic-no fun.
i see a workshop coming on!
for more info on remedies
so if you dont know already from reading this blog or knowing me, i love a good drink. the champion however is Avanti Cafe’s margarita. still trying to replicate at home…still trying to bribe Mark & Tanya for the ingredients.
now they have thrown me for another loop: Bloody Marys!
mind you, i don’t even like them.
topped with fresh cucumber and seeds! hello! why didnt i think of that before! of course i have no idea what’s in it (M & T) won’t spill the beans, however i will at least steal the garnish & toppings.
i love Avanti Cafe, it is by far one of my favorite restaurants. this small, unpretentious eatery brings back what REAL cooking is all about: seasonal, fresh, organic, healthy and most importantly, the preparation of food with love and artistry…a definite MUST for anyone who enters the Costa Mesa area of Orange County.
just last week, we went to Avanti for my monthly “best margarita on the planet” surprise when Mark (of Mark & Tanya, founders-food artists) brought out one of his latest creations: Pickled Guavas! (yes, you heard me correctly)
as a result of his over abundant guava tree, Mark decided to make use of the under-ripe guavas and prepared them as spicy, tangy, pickles which i have to say is the most interesting, delicious and complex tidbit that i really have no words for…they simply need to be eaten (although in small quantities if you don’t like the spice)!
this is true cooking for me. Mark’s use of the guava not only brought to the images of my new-found love of TOP CHEF , but a greater understanding of the chef as artist. an ingredient was provided (and how much more local can you get than in your yard!), and Mark created something that left an impression and discussion long after they were finished.
mint grows like a weed, so if you have it, what do you do with it??
here is a simple and refreshing beverage, a great way to beat the heat.
simply wash the mint, peel off the leaves & add them to a pot of simmering water. let it simmer for 10 min and let it cool. add to your favorite pitcher. to sweeten: add agave nectar to taste.
1 part passion flower vine
1 part chammomile flowers
1/4 part lavender flowers
3 squeezed berries of choice
pour boiling water over herbs, and allow to steep overnight. or put in jar and make a sun tea. tea should steep at least 8 hours. strain. pour 1/4 cup into glass, add twist of lemon or lime, cover with mineral water. the berries supply a great color and the citrus provides a great zing that makes the tea concoction drinkable without sugar. enjoy!!
on the CSA basket front: arugula.
i don’t know what to make of it: can’t stir-fry it like bok choy, and it looks too dinky to make a mean salad (although now that i think of it, you can mix it with other greens), and personally, it is a little too bitter for a raw deal.
but i was given a recipe for making it into pesto, which i must say, is pretty tasty! i even added some fresh basil to the mix to add another level. flash-fry the rest (if you have a ton) and add it on top or with a tomato salsa on sliced toast.
…not too bad…