Chef Linda Hoffman contributes a weekly column in the Fort Collins Coloradoan newspaper. Previously published articles are archived here on the Come Back to the Table Website. So if you forgot to clip or print the recipe a few months ago, you may be able to find it here!
Amy Kafka of Garden Sweet in Fort Collins has been farming since 2002 on leased land, growing a little bit of everything and introducing the strawberries for which she’s famous in 2003. Farming leased land leaves a farmer vulnerable. Losing the lease means loss of livelihood unless new land with water can be found quickly. I know of one farmer whose lease would not be renewed, and before she could … Continue reading
Sauces can be formal and historical, such as the French “mother” sauces: velouté (white stock-based sauce thickened with flour), béchamel (milk-based white sauce), Espagnole (brown stock-based sauce), allemande (velouté augmented with egg yolk and cream), and emulsion sauces like Hollandaise, mayonnaise, and vinaigrette. Sauces should enhance the flavor of the dish, not overwhelm it. Often, a quick and simple sauce can be created in a pan of sautéed chicken, pork … Continue reading
Arugula is a deservedly popular leafy green native to the Mediterranean. Sometimes called rocket or roquette, it is a nutrient-dense Brassica, along with family members cabbage, broccoli, and cauliflower. It has an unmistakable flavor and aroma, earthy and peppery, and is used both raw and cooked. Easy to grow, it does best in cool weather, so plant in early spring and fall for best results in the home garden. In … Continue reading
B vitamins support healthy heart, liver, muscle tone, nerves, skin, hair and eyes. In fact, a shortage of B complex can lead to the malfunction of almost every organ and gland in our bodies! Whole grains and legumes (peas and beans) are the best source of water soluble B vitamins, but they are also found in fresh fruits, vegetables, nuts and seeds, seafood, egg yolks and organ meats, and raw … Continue reading