 |
| Heirloom Tomatoes |
 |
| Charlotte |
Located in Cleveland's Cuyahoga Valley National Park, lies
Spice Acres: The
Countryside Conservancy farm which supplies farm-to-table food to Spice Kitchen at Gorden Square. Here, I spent the morning, with the Gates Mill's garden club, admiring the pigs and chickens, in addition to, learning a chopping technique from Spice Kitchen's Chef Ben Bebenroth's.
 |
| Ingredients for Salad Dressing |
 |
| Finely Chopping Herbs |
 |
| Chopped Herbs with Vinegar |
 |
| Salad Dressing Pour |
 |
| Tomato Salad with Cucumbers, and Red Onions |
Chef Ben Bebenroth finely chops and crushes the fresh herbs, so the oils release and the flavors of ginger, basil, garlic, and mint merge together. He then adds a vinegar, which he made from remnants of left over beer to the mix, along with oil and salt. The dressing is poured it over ripe, end of the summer tomatoes, cucumbers and red onions.
 |
| Compost |
 |
Charlotte the Pig Finishing her Meal
|
The left over scraps from the meal were were used to both fortify the dirt and give Charlotte,
the pig. an afternoon snack.
No comments:
Post a Comment