When communities pay closer attention to where our food is grown and how it reaches our table, and people re-discover the “localness” of all that’s around them, food suddenly has a sense of place. Farms and restaurants build close relationships, strengthening their local economies and forging new cultural identities for their communities … all based on food.
[This image was made possible with generous funding from Alfalfa's.]
Black Cat Restaurant
11 August 2010
The most direct journey food can take to your table, from a farmer’s hand to yours (hopefully with just a handshake in between)
Eric’s favorite things to grow (and eat) in this garden are strawberries warmed by the sun, fresh shelled peas (cooked with lemon, mint, and butter), and carrots harvested with snow on the ground (they’re so sweet).
For Eric, cooking in season means cooking in the moment, harvesting what is perfect and inspiring in the morning then rushing to the restaurant in the afternoon and serve it that afternoon.
In a medium pot over high heat cook one diced onion in a little sweet butter for 2-3 minutes. To the pot add one large potato that’s been peeled and diced. Add three tart apples, also diced. Add water to just cover the apples and boil for 15 minutes or until the water is almost evaporated. Blend mixture plus 3 tablespoons Lovage in a food processor. Puree then return to pot (thinned with cream = some water). Season with salt. Reheat and serve in warmed bowls with chopped lovage on top.
Eric Skokan is the chef and owner of Black Cat Restaurant in Boulder, Colorado.