Episode 217: Purple Carrot, Scrambled Eggs, Out of Season Produce

Sorry, salad lovers: Romaine lettuce is suspected in an e.coli outbreak. Follow up note: Joy’s composting service says you CAN compost suspected vegetables. The composting process kills the bacteria.

In our newish How Do You Make That segment, we talk about different approaches to the common scrambled egg.

Joy tells all about her Purple Carrot experience–the good (delicious food), the bad (missing ingredients), and the ugly (packaging overload).

It’s the dead of winter. Also known as the time to embrace those nonlocal, out-of-season produce options. Because we still need to eat our vegetables.

What are we loving this week? Joy and Marisa are all about the bagged mini avocados we’ve seen around at groceries including Acme and Trader Joe’s.

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Episode 114: Apples, Sauces, and Erica Strauss

9781570619922

In today’s show we kicked off with some apple talk, covering our favorite apple varieties. We also discussed using apples in salad as well as cooking and baking with this fall fruit, too.

We shared our strategies for when kitchen inspiration fails us–which it often does.

Here’s that meatloaf recipe Joy mentioned and a link to the wonderful cookbook Mastering Sauces by Susan Voland that Marisa has been enjoying.

Here’s the “Yummy Sauce” Alana Chernila that Marisa mentioned.

This episode’s interview was with writer Erica Strauss of the blog Northwest Edible Life and book The Hands-On Home.

And finally, we talked about the virtues of eggs for dinner.

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