July 2009 | Simple, Good and Tasty

What's in the Box This Week? Tomatoes!

Posted in Farms & Gardens on Fri, 07/31/2009 - 7:21am by lee -

Last week was a bit of a lost one for me, farmshare-wise. My family was on vacation, so we had a friend pick up - and keep - our box. I enjoyed the rare adventure of getting the bulk of our food from farmers markets and co-ops this week, but I missed out on the fun of trying to figure out what to do with the new foods in my farmshare.

As a result, I was more than a little bit excited to pick up this week's farmshare bounty. Here's what came this week, with a photo, suggestions, and descriptions straight from Harmony Valley Farm:

Recap of the 7/29 Simple, Good, and Tasty Dinner at the Red Stag Supper Club

Posted in Out & About on Thu, 07/30/2009 - 3:48pm by lee -

What a fun night we had at the Red Stag Supper Club in Minneapolis! The room was gorgeous, the food was superb, and the company was best of all. The photos, taken by my friend, fellow foodie, and excellent blogger Kate Sommers of Les Petites Images, tell the story way better than I can.

Why Buy Local Food?

Posted in News & Views on Thu, 07/30/2009 - 7:36am by Alex Christensen -

Alex Christensen is a regular contributor to Simple, Good, and Tasty.

July Simple, Good, and Tasty Dinner Tonight at the Red Stag Supper Club

Posted in Out & About on Wed, 07/29/2009 - 2:46pm by lee -

Here are the details for tonight's dinner:

Where: Red Stag Super Club, Minneapolis (http://www.redstagsupperclub.com/)When: 7/29, 7:00Cost: $35 for 3 course meal, not including tax, tip, or boozeContact the Red Stag: 509 1st Avenue NE, Minneapolis, MN 55413, 612.767.7766Contact me: lee@simplegoodandtasty.com

And here's a sneak peek at the menu, just to get you excited:

Bill Baskin Out at the Seward; Future Still Bright.

Posted in Out & About on Wed, 07/29/2009 - 7:12am by Ben Solberg -

We're happy to introduce Ben Solberg, our newest writer and photographer. This is his first article for Simple, Good, and Tasty.

Lenny Russo: Why There's No Such Thing as Cheap Food

Posted in Out & About on Tue, 07/28/2009 - 11:48am by lee -

Lenny Russo photo by Kate SommersLenny Russo has been considered one of the top chefs in the Twin Cities for more than a decade. He’s served as Executive Chef at W.A. Frost; General Manager/Chef at the New French Café; Food and Beverage Director/Chef at the Loring Café; and Executive Chef at Faegre's. In 2006, four years after he and his wife Mega had opened Heartland Restaurant in St. Paul, Chef Russo was contracted by Bon Appétit Management Company to helm the kitchens of the restaurants in the new Guthrie Theater in Minneapolis, including Cue—a post he left in 2007.

Grilled Potato and Bean Salad with Shaved Fennel and Fresh Herbs

Posted in Recipes on Tue, 07/28/2009 - 7:24am by lee -

Adam Anderson, former chef at Lucia's (currently at Whole Foods), creates Simple, Good, and Tasty recipes using the ingredients from our Harmony Valley Farm CSA boxes each week.

What's in the CSA Box This Week

Posted in Farms & Gardens on Mon, 07/27/2009 - 7:37pm by lee -

Here goes - words and picture straight from the Harmony Valley Farm newsletter:

Fresh Foods at the Minneapolis Farmers Market

Posted in Out & About on Mon, 07/27/2009 - 7:32am by lee -

The biggest kohlrabi I've ever seenMy family and I had a great time at the Minneapolis Farmer's Market this past weekend, and not just because my son got to try grabbing green beans with his teeth during the "Aunty Oxident" show. We sampled all sorts of tasty foods from old favorites like Dehn's and Ames Farm, but also got to try a bunch of new things.

Wild Fermentation and Sandor Elix Katz, Part 2 of 2

Posted in Books & Media, Out & About on Sun, 07/26/2009 - 5:04pm by lee -

I recently had the chance to conduct an email interview with Sandor Katz, author of the book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods. The book is an easy, appealing DIY guide to fermentation. This is part 2 of our 2 part interview. Read part 1 of my interview with Sandor Katz here.

Lee: What are some of your favorite foods you’ve discovered through your interest in fermentation?