Field to Feast

Field to Feast arcOnce upon a time there was a food photograher in New Jersey who loved to shop at farmers’ markets. This photographer was an avid cook and blogger who took advantage of the local bounty, cooking for herself, her husband and her two loving pups.  It just so happened that the farmer from whom she purchased vegetables, a single mom born and raised on a veggie farm in New York, was also an avid cook and blogger. What started out as a very businesslike transaction over radishes and onions has blossomed into a friendship based upon food, its preparations and the photographing of the results.

Join Amy of Minimally Invasive and Kasha, The FarmGirl Cooks, as they take you on a culinary journey documenting their challenge to create unique dishes using the same in-season ingredients. Because there’s nothing more beautiful than an artfully arranged plate of simply-prepared ingredients at the peak of freshness, the primary ingredients in each pair of dishes will be chosen based upon what looks best growing in the fields and purchased at local farmers markets.  Amy’s and Kasha’s goal is to show readers that incorporating seasonal foods into daily cooking is quite effortless and can have stunning results. Please follow along as our chefs bring you the season’s best foods prepared in creative and delicious ways!

Green Garlic Confit – Minimally Invasive
Brown Butter and Miso-Glazed Radishes  – MI
Green Garlic Risotto with Asparagus & Shiitakes – The FarmGirl Cooks
Spinach Turnovers (GF) – MI
Spinach & Brie Grilled Cheese Agrodolce – TFGC
Strawberry-Rhubarb Almond Crisp (GF) – MI
Rhubarb Swirl Popsicles
– MI
Stawberry Galette (GF) – MI
Strawberry-Rhubarb Sauce – TFGC


One Response to Field to Feast

  1. Pingback: Field to Feast: Green Garlic and Asparagus |

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