A huge thank you to Axom Objects and Gallery and our guests for joining us!
The poster pretty much says it all! Join us for a fun evening of conversation and food inspired by Congruent show, currently on exhibit at Axom Gallery in Rochester, NY. Hope to see you all there! You can purchase tickets for you and a friend or a fun date night, here.
Come celebrate summer solstice and the new moon with a fun afternoon of shopping and bites by flavor ID! The summer market is being hosted by Little Black House and Dutch in the north end of Little Italy. flavor ID will be part of a beautiful giveaway gifting one lucky person a trial of their new service!
Visit from 10-2 to shop, enjoy seasonal organic bites and sip a botanical cocktail with us and tell everyone Garden Eats sent you!
Check out who will be there!
Pictured above, James and Hayley of Buzz’s Garden
Established in 2013, Buzz’s Garden is a certified organic farm operating on just less than 13 acres in Honeoye Falls. We invited James, the founder of Buzz’s garden to tell Garden Eats what makes their CSA special and why you want to join.
Although we have always used organic practices, we made it official at the start of the 2016 season.
Our mission is to reconnect people to their food while growing with and feeding our community.
The farm is named after my grandfather Buzz- this family connection is what sparked my interest in gardening as a kid.
Becoming a Member
When you become a member of Buzz’s Garden CSA you gain access to exclusive vegetables not offered at the farmers’ market, a discount off market price, 100% freedom of choice with market-style pickups and the option of attending weekly classes on topics including gardening, yoga, cooking and wellness.
We welcome you to join us this season! We would love to help you experience eating seasonally and locally. We grow over 150 varieties of vegetables, so you are bound to find some new favorites! We will continue accepting sign ups through May 1st and look forward to sharing our harvest with you!
James & Hayley of Buzz’s Garden
Maybe you remember my article on emotional eating at the Fullest Magazine? Well guess what- it’s featured in their debut print edition! We’re celebrating the release with flavor ID at Love Yoga in Venice Beach this Friday the 14th at 7:30!
Come down for a taste of flavor ID‘s Amuse Bouche, a sweet thing and a mocktail they’ve created especially for The Fullest’s guest’s socializing pleasure!
Come amuse your mouth and social pleasures with us this Friday night. RSVP here.
My friend Kathy Hester has a thing for pressure cookers and instant pots. If you ask her how many she has, she’ll pause, and say, “let me see…” while considering. I can’t say I loved my pressure cooker until I was introduced to Kathy.
Kathy loves and understands the pressure cooker the way my grandmother loves hers so I figured it was worth trying out.
I don’t usually take shortcuts in the kitchen. Since I could use more hours with my family, I decided to test out Kathy’s book as if I didn’t know how to cook. I followed several of her recipes without making any changes.
My daughter loves lentils, so I decided to share this one with you all today thinking your kids might like it too! Give it a shot and let us know what you think or how you personalized it.
Lentils & Rice From The Ultimate Vegan Cookbook For Your Instant Pot
1 tsp oil (can dry sauté)
1/2 cup chopped onion
2 cloves garlic, minced (I added 5)
Pressure Cooker Ingredients
3 1/2 cups water
1 1/2 cups brown rice
1 cup brown lentils
1 cup peeled and diced rutabaga
2″ sprig dried marjoram (or thyme)
Salt and pepper to taste
For the sauté, use the sauté setting over normal, or medium heat, and heat oil or broth. Add the onion and sauté until transparent, 5 min. Next add garlic and sauté another minute.
For the pressure cooker, add water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.
Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.
This recipe was reprinted with permission of Page Street Publishing.