In and Out of the Garden: A Blog

Tomorrow - July 3rd, 8am-10pm, everything at the Isla Vista Food Co-op (minus items already on deep discount) will be 10% off. You don't have to be a member. Just stop by 6575 Seville Road in Isla Vista.

When I was a student at UC Santa Barbara back in the 80s I used to shop at the Co-op. They always had the best produce for what was my signature dish: stir fried vegetables served over whole wheat pasta. After I moved away from Isla Vista, I somewhat forgot about the Co-op. But lately I've been shopping there when I'm in Goleta, and I'm amazed at the selection of products that they have now. I can find my favorite brands of organic butter and yogurt along with bulk items and, of course, great local produce and even whole wheat pasta, if I'm inclined to recreate the food of my student days.

This is such an inspiration. We just ordered the CD/DVD, which has 5 of the videos from this project as well as the soundtrack to the 10 tracks that have been released so far. Go to Episodes on Playing for Change website to watch more. The project started in 2005 and is by no means over. And in fact the Playing for Change Band will be giving a free concert at the Santa Monica Pier on July 2nd, from 7-10pm.

I'm very excited that HopeDance Films has arranged a screening of the film FRESH in Santa Barbara:

Date: Wednesday, June 3
Time: 7:00pm
Location: Faulkner Gallery inside the Santa Barbara Downtown Library
40 E Anapamu Street
$5-$10 suggested donation

FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.

Among several main characters, FRESH features urban farmer and activist, Will Allen, the recipient of MacArthur’s 2008 Genius Award; sustainable farmer and entrepreneur, Joel Salatin, made famous by Michael Pollan’s book, The Omnivore’s Dilemma; and supermarket owner, David Ball, challenging our Wal-Mart dominated economy.

Find out more about the movie and other screenings at FRESH the movie

Here's a recipe from the spring issue for roasted asparagus, that I just happened to have made again last night for dinner. It's one of my favorites. There are lots of recipes for roasted asparagus, and it's a pretty simple thing to do. But the difference with this recipe is that you preheat the pan in the oven. So when you add the asparagus to the hot pan, you get an immediate sizzle. The asparagus roasts quickly, though the time really does depend on the thickness of your stalks. So you just have to check on it. When the tips start to get crispy, it's done—and delicious.

Roasted Asparagus
Makes 2–4 servings

1 bunch of asparagus, approximately 1/2 pound
1/8 cup olive oil
1/2 teaspoon of kosher salt, or your favorite fancy sea salt
Freshly ground black pepper

Put a medium sized shallow roasting pan in the oven and preheat the oven to 450 degrees.

Rinse the asparagus and dry completely. In a large bowl combine the asparagus with the olive oil, salt and pepper, toss to coat the asparagus with the olive oil and to evenly distribute the seasonings.

When the oven is up to temperature, carefully put the asparagus mixture into the hot pan, spreading it out into one layer. It will sizzle. Roast in the oven until the asparagus is soft and the ends are slightly brown and crispy, approximately 10–20 minutes, depending on the thickness of the asparagus.

Enjoy!

It's been wonderful to get so much positive feedback about the magazine! If you are looking for a magazine, you can go to any of the places listed in the previous entry plus the following:
The Sojourner
Fairview Gardens
Coffee Cat at 1201 Anacapa St, Santa Barbara