Vegetables

Fire and Mushrooms

I wrote about fire ecology and mushroom-hunting for Fish & Game Quarterly. I’ve been kind of worried that the piece comes off a bit glib, since the rains have not yet begun in California and real danger yet looms, but my intent was for encouragement […]

Simple is Best

@maryschicken seasoned simply with @nicky.usa game salt and roasted with all the cold-weather vegetables: parsnips, cabbage, shallots, potatoes, and the last half of the bitterroot buttercup squash, all roasted sticky-brown in the chicken drippings. Green olives and lemons in the pan, too. Served it with […]

Autumn Ramen

Made some really delicious vegetarianish autumn ramen with @umiorganic noodles and tempura (kabocha-like bitterroot buttercup squash, purple sweet potato, shiitake, pumpkin blossom, onion, and green bean in simple rice flour/seltzer batter). Broth is smoky-sweet and concentrated; rich chicken stock seasoned with tentsuyu (use mushroom broth […]

Yu Choy Gratin

Fact: all crucifers taste really great with cheese sauce. Broccoli, cauliflower, doesn’t matter! They’re made for each other. Here’s leftover mushroomy Gruyère Mornay sauce with leftover romanesco and yu choy baked with bread crumbs (made from leftover baguette) strewn over the top. To serve with […]

Wild Mushroom Rarebit

One of my Facebook friends asked (in a tone I didn’t care for) “Why do folk insist on calling it ‘rarebit?’ It’s ‘rabbit.’ Mock rabbit, pointing out that the Welsh couldn’t be expected to have actual rabbit. Tons of cultural history in the word. ‘Rarebit’ […]

Stuffed Peppers

  Stuffed peppers with Nicky Farms ground beef, jasmine rice, home-canned tomatoes and Balkan spices, because even though it’s been a warm and easy glide into fall, I’m kind of ready to dive into dinners from the oven. #dinnertonight #meatconcierge #peppers ? ? ? ? […]

Pantry Raid

All summer long I felt like I was hardly getting any canning done, but now, looking at my shelves, my heart is as full as my pantry. #canning #putuporshutup #growyourown #preservation #pantry A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 3, 2017 at […]

Warm Bulghur Salad

A warm, nutritious autumn salad of whole red bulgur and French green lentils with roasted homegrown bitterroot buttercup squash, purple carrots, king oyster mushroom, chioggia beet, red onion, garlic, and a sweet-hot cayenne from last night’s @culinarybreedingnetwork party, plus a little kale and hummus. I […]

Pelmeni with Chanterelles and Salicornia

Store-bought pelmeni from the Russian market make a fast phone-in dinner, but serving them en brodo with wild things makes it special. Beef pelmeni in a reduction of beef/rabbit/duck stock (deglazed the pan first with my homemade Doug-fir eau de vie), with Misty Mountain chanterelles […]

Water Buffalo Barbari Bread

Fresh zucchini blossoms and garlic flowers look pretty and belie this dish’s utter simplicity. Locally raised Nicky Farms water buffalo tastes to me like a slightly more iron-rich bison, making it a natural fit for bold Middle Eastern spices. Here I’ve browned it in a […]