We have a huge blackberry bush right off the deck, and I have found a tasty new use for them. Fresh rosemary muddled with sweet blackberries plus tequila! Yes! Check out the recipe on my Better Homes & Gardens post today.
Cheers!
By Erin Gleeson for The Forest Feast
Sorry for the lack of posts recently, I have been finishing up my cookbook (that comes out in the Spring!) and have been totally buried in it. I’m soooo excited about how it’s coming together though and can’t wait to share it with you!
Here’s a little pic of some late afternoon forest light to sweeten your Friday. Happy weekend!
I was recently gifted a beautiful edible planter basket full of herbs and lettuces. Since the mint is going crazy, I made some mint pesto and mixed it with cooked quinoa. Topped with pepitas and parmesan, it’s good hot or cold!
Click one of these links for 2 of my Mint Pesto recipes: I have previously made it with pepitas for crostini and with walnuts for potato salad …yum!
By Erin Gleeson for The Forest Feast
I had so much fun illustrating this map of farmers markets in Silicon Valley for the current issue of Edible Silicon Valley Magazine. My local market is the Mountain Goat/4 corners (see it?). There is also an article about Maggie, the woman who spearheaded that market, and I photographed her along with one of the farmers, Guillermo (whose flowers I am obsessed with and buy every week!). I took this photo of them on the opening day of the market, so you can see it was still a little chilly. Now it’s bustling and warm and there’s live music, every Wednesday evening. So fun!
Please note this map is an illustration so it is not geographically exact or to scale, and we were unfortunately not able to fit all the markets in the area, but we chose some favorites, including some of the smaller markets that are mentioned elsewhere in the magazine.
Yam & Feta stuffed squash blossoms! Just bake a yam/sweet potato, scoop out the inside and mash it up with some feta, garlic powder, salt and pepper (add a bit of olive oil, if you like). Spoon that mixture into squash blossoms, ideally ones that are still attached to little zucchinis, like these ones I got at the farmers market last week. Then fry them up in a little olive oil. I cover the pan so the zucchinis cook faster- should only take a couple minutes on each side to get those blossoms crispy golden and the squash fork-tender.
If you can’t find squash blossoms, you could just serve the mashed feta yams alongside grilled zucchini!
By Erin Gleeson for The Forest Feast
