July 27, 2000

27 Jul

Dear Friends,

I have a confession. I love magazines. I think it is the short interesting stories, the colorful layout and the idealistic pictures. They pass time when I feel like resting but the chatter of my mind has not yet caught up with my body. Unfortunately, I do not agree with the amount of paper used to produce magazines that are typically a one time read. This means I relish the opportunity for airport flipping, doctor’s waiting rooms and grabbing one off a friend’s coffee table. The popular People magazine has passing interest, but the cooking, the food, and the travel magazines draw me in like a comfortable couch. Last week as I sat in the doctor’s office I picked up the August 2008 edition of Food and Wine. I loved what I read and saw and decided I would share a few recipes with you. Can you believe I think about you all even when I am in the doctor’s waiting room?

As you think about preparing your produce this week, think about building community with your food. Invite family over for a meal, prepare a meal and drop it off to a friend in need, or cook with your kids and teach them about eating wisely. Think about the photos in magazines and instead of pressuring yourself to create a picturesque scene fit for a glossy page, feel inspired to welcome friends, family, and your kids into your home with how you set your table with your food as its center piece.

Fondly thinking of you always,

Jen Corey

Local Events:

What: Hope Dance Films presents “FRESH, the movie

When: TOMORROW Tuesday, July 28th at 6pm (reception), 7pm (film)

Where: Goleta Valley Community Center (5679 Hollister Ave)

How much: suggested donation of $5 to $10

For more information and to see a trailer go to http://www.freshthemovie.com/

What: Gopher’s Unlimited with Thomas Wittman

When: August 8th

Where: Goleta Library and Fairview Gardens

How much: $35

For more information call (831)335-2400 or visit their website at http://www.gopherslimited.com/

This is a three hour presentation that includes basic biological information of our major vertebrate garden pests that leads to clues of how we can effectively control them without resorting to poisons.   The main focus will be on gophers, moles, voles and ground squirrels with basic material on raccoons, opossums, skunks, wild pigs and deer.  This includes (if possible) a trapping and pest sign identification session in a nearby pest infested area.  The demonstration is set up in advance with traps.  After the indoor lecture portion, the group convenes at the demonstration site at Fairview Gardens and animal signs are read and traps are set and checked. 

Sneak Peak:

Small Share


Squash or Cucumber


Green Beans



Shelling Beans


Large Share

Shelling beans








Green Beans

Recipes: from the August 2009 edition of Food and Wine (http://www.foodandwine.com/)

BLT Bread Salad (created by Joy Manning)

4 servings

Three ¾ inch thick slices of rustic white bread, cubed (4 cups)

3 ounces soft silken tofu

¼ cup basil leaves

2 tablespoons canola oil

1 tablespoon Champagne vinegar

½ small shallot, coarsely chopped

Kosher salt and freshly ground black pepper

4 thick slices of bacon (4 ounces), cut crosswise into ½ inch strips (can use meat substitute)

1 head of lettuce, torn into bite-size pieces (about 5 cups)

1 cup red cherry tomatoes, halved

1 cup yellow pear tomatoes, halved (feel free to use your heirlooms)

  1. Preheat the oven to 250º. Spread the bread cubes on a rimmed baking sheet and toast in the oven for about 15 minutes, until the bread cubes are dry.
  2. Meanwhile, in a blender, combine the tofu with the basil leaves, canola oil, Champagne vinegar and chopped shallot and puree until very smooth. Season the dressing with salt and pepper and reserve.
  3. In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 6 minutes. Transfer the bacon to paper towels and let drain.
  4. In a large bowl, toss the toasted bread cubes, with the bacon, lettuce and tomatoes. Add the basil dressing, toss the salad until evenly coated and serve.

Linguine with Tomatoes, Baby Zucchini and Herbs (created by Andreas Viestad)

4 servings

“This dish makes you understand the less-is-more approach of Italian cooking,” says Viestad about his pasta tossed with a raw tomato-and-zucchini sauce.

1 pound tomatoes, cored and finely chopped

1 tablespoon chopped basil

1 tablespoon chopped parsley

2 garlic cloves, minced

2 teaspoons kosher salt

1 small red chile, seeded and minced

1/3 cup extra-virgin olive oil

12 ounces linguine

3 baby zucchini, thinly sliced

¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

  1. In a large bowl toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil.
  2. In a large pot of boiling slated water, cook the linguine until al dente; drain well. Add the linguine to the bowl along with the sliced zucchini and toss. Add the ¼ cup of grated cheese, toss again and serve in bowls, passing more cheese at the table.

Iced Basil-and-Lemongrass Tea (created by Marcia Kiesel)

6 servings

Marcia uses whole berries to give her chilled herb infusion a lovely pink hue.

3 large lemongrass stalks, coarsely chopped (perhaps try Lemon Verbena, it grows wild in Santa Barbara and Goleta)

1 cup chopped basil leaves and stems

½ cup chopped mint leaves

1/3 cup tarragon leaves

4 whole berries, lightly crushed, such as raspberries or strawberries

2 quarts boiling water

3 tablespoons agave syrup or 2 tablespoons light honey

Lime wheels, for serving

Place the lemongrass, basil, mint, tarragon, and berries in a large, heatproof bowl. Add the boiling water, cover and let stand for 1 ½ hours. Strain the tisane into a pitcher and stir in the agave syrup. Pour into 6 ice-filled rock glasses, garnish with the lime wheels and serve.


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