Dabbling in pastry at Le Cordon Bleu Paris

The sun shone brilliantly in a bright blue sky, but it couldn’t warm the chilling January wind gusting sharply out of the northeast as I walked along the Seine to Le Cordon Bleu, at 13 Quai André Citroën in the 15th Arrondissement in Paris. Once safely inside the front door and out of the wind, I…

Heritage food: Filder-spitzkraut

Filder-spitzkraut is a conical green cabbage variety (Brassica oleracea Capitata) unseen in the U.S., except in cans, but it’s juicy flesh, mild and delicate flavor, and broad and tender leaves would make it welcome in any American kitchen.   In southern Germany, it lends itself well to sauerkraut, cabbage rolls and wraps, salads, soups, and…

CSA in action: Monroe Organic Farms

Jacquie and Jerry Monroe regard themselves first as caretakers of their land. Monroe Organic Farms, the Weld County farmland that Monroe family has farmed for 73 years, is like a cherished family member as much as it’s their business. As a direct result of their stewardship of the land and their commitment to organic growing…

Think globally, eat locally

Being green doesn’t mean deprivation; in many ways making the effort to be greener yields rewards greater than the status quo can ever provide. Take peaches as a perfect example. An east coast peach needs to ripen in transit, so it’s picked hard and unripe, boxed and shipped 1,500 miles to your grocery store. You…

Carrots: an end-of-harvest treasure

Despite a snowy October, there is still an abundance of our local fall harvest to enjoy. In the waning days of autumn, root vegetables fill bushel baskets across the state and some, like potatoes, will be harvested all year. According to the Colorado Crop Calendar, carrots are one of the roots that will continue to…