Everyone should plant a potato. Probably once every year. It'll keep you humble.
I decided this while planting our potato crop several weeks back. To set the scene: After weeks and weeks of rain delay, in what was reportedly the wettest May on record, our field had finally been tilled and was now too dry. If you've never planted potatoes before, you take an actual potato and cut it up into pieces that each contain at least two eyes that will hopefully sprout. (Yes, just like they do in your pantry when you don't want them to.) This was no problem for us, since we'd been holding onto our seed potatoes for months now, waiting for the field to dry out. They were already sprouting; no guesswork involved to figure out which eyes might be viable.
I have to admit my home away from home is New York City. I fell deeply in love with the city while attending The French Culinary Institute. I go back any chance I get.
My top 10 favorite places to visit in 2011:
1. The Union Square Green Market, grownyc.org
2. EATALY, eatalyny.com
3. Any restaurant owned by David Chang, momofuku.com
4. The food Halls by Todd English at the Plaza, theplazafoodhall.com
I am not a camper, a hiker or really an outdoor kind of girl. So it surprised my husband when I recently became obsessed with foraging for local mushrooms. I'm an amateur, but aspire to someday have my own secret morel spot.
I was thrilled to have John Beshuk, an expert forager, join me for an Edible Cooking class all about local mushrooms. The plan was John was going to forage for mushrooms and I was going to cook the bounty! He had me worried when we talked before the class—in three days of hunting he had not found a single mushroom. On the day of our class, he went out looking one last time. He called me on his way out of the woods with the news that he had found a 25 pound chicken mushroom!!! It was a rare find for June, but a lucky one for everyone that got to see and taste this local beauty.
Ten-year old Maddie loves making butter. She reached out to Edible Columbus after making honey cinnamon butter from our article in the summer issue 'Making Local Foods with Your Kids' by Kit Yoon. Maddie and her family used fresh cream from a cow at a local farm. They drained off the buttermilk and decided to make pancakes to compliment the honey--honey cinnamon pancakes, no less.
We're excited to share Maddie's pancake recipe with you. She generously shared it with us and it's the first contribution from a local home cook for our 'Columbus Cooks' online section. On this Sunday morning, we hope Maddie's story inspires you to make some pancakes, use her recipe or make some butter of your own. Enjoy.