Home – Come Back To The Table


 

Welcome to Come Back to the Table

We ask so much of ourselves today! Women and men both have challenging jobs that require huge commitments of time and energy, but it doesn’t stop there.

We have spousal and family relationships that require time, attention, and nurturing. We have hobbies and interests; homes that need decorating, landscaping, cleaning, and maintenance; we have children who require our loving presence, attention and guidance, not to mention chauffering! And we’re fueling all those demands on our energy with fast food, convenience foods, and take-out. It doesn’t work.

We need real food, honest food, full of vitamins and minerals, and so do our families. I invite you to come back to the table, to savor the difference real food can make in your energy level and your sense of well-being. I invite you to learn simple food preparation, with fresh ingredients, seasonal cooking that anchors us, that lets us live in harmony with the rhythms of the Earth.


Recent Blog Posts

2013 Farmers’ Markets Are Here!

The 2013 Farmers’ Markets are up and running, not a moment too soon!  The very freshest produce, usually harvested the day before or day of the market, meaning that nutrient content is highest.  When produce is harvested for distant markets, to be shipped 1000 miles or even more, it is usually harvested before it is fully ripe.  It travels better and has longer shelf life, but we’ve learned that nutrients … Continue reading

Trimming an Artichoke

  The artichoke on the right is fresher than the one on the left.  Notice the bright green color and tight head on the right, very little browning of leaves.  The artichoke on the left has shrunken, collapsed on itself, indicating a loss of moisture and freshness.           The top quarter is trimmed away and discarded, and the cut edges rubbed with the fresh lemon half.   … Continue reading

Making bone broth

I start with a roasted whole chicken, enjoying it for dinner one night.  After removing any remaining meat from the bones, I use the carcass to make chicken stock, or bone broth.  All the bones plus the gelatin in the roaster pan, 3-4 carrots, 3-4 stalks of celery, an onion, green leek tops all go in my stock pot, plus water to cover by 2 inches.  I add a cup of … Continue reading