5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Around these parts, we talk a heck of a lot about the notion of "scorpacciata" - a term that means consuming large amounts of a particular local ingredient while it's in season. We do our best to eat that way as often as we can, but Blackberry Farm's executive chef Joseph Lenn really puts his money where his guests' mouths are, serving multi-course meals, made from seasonal, farm-fresh products and produce, grown just a few feet away from his kitchen.
Here's how he keeps things fresh on the farm, all year 'round.
Five Ways to Bring the Farm to Your Table: Joseph Lenn
2. Buy It
Don’t be shy at the greenmarket. Ask how to cook something that looks interesting if you’re not familiar, and worst case scenario, add butter.
3. Research It
'Culinary Artistry' is a fantastic reference book that discusses seasonality, ingredients and what pairs well together.
4. Preserve It
Also, when it comes to preserving, keep in mind that less is more! Choose more simple recipes that allow the fruit or vegetable to speak for itself. Many times folks get into adding too many spices and extras which actually makes the product harder to use in the off season.
5. Make It
Sweet potatoes are in our garden right now and I like to incorporate sweet potatoes leaves into dishes – here is a recipe for Sweet Potato Kimchee that is easy to make and straight from the garden!
Sweet Potato Kimchee
1 pound of sweet potatoes leaves cut into 1/4 inch strips
Place the sweet potato leaves in a large colander set inside a large bowl. Sprinkle the sweet potato leaves with the salt, toss, and let sit at room temperature for 1 hour. Discard the liquid that collects in the bowl. Rinse and drain the leaves, squeeze them dry, and transfer them into a large bowl. Stir in the carrot, radishes, soy sauce, and 1/2 cup water. Cover and refrigerate overnight.
Pour the liquid into a small bowl and stir in the honey and vinegar. Stir the garlic, scallions, jalapeno, and red pepper flakes into the leaves. Pour the soy mixture over the sweet potato leaves mixture and stir to combine.
Cover and refrigerate for at least two days before serving. Store covered and refrigerate for up to two weeks.
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