Friday Food: Links to Recipes, Restaurant, Gadgets and News

18 Oct

Below is a weekly roundup of ideas for what to cook, where to eat, things to consider and actions to inspire. To link to recipes, click on the image. If you have something to add to a future Friday Food list, please share it in the comments section below. Enjoy the weekend!

EAT

From pumpkin and butternut to acorn and spaghetti, see this helpful guide to squash from Epicurious.com, including recipes.

A Visual Guide to Squash

From the suburban yard of the small time farmer, here is the last of my eight apple, no-recipe-necessary, harvest.

Apple

If instead you find yourself more flush with apples, here’s a noteworthy recipe, thanks to Food and Wine, from Brown Sugar Kitchen in Oakland.

Granny Smith Apple Crisp

Granny Smith Apple Crisp

For a quick apple dessert, try:

Baked Apples Stuffed with Oatmeal and Spiced Brown Sugar

Baked Apples Stuffed with Oatmeal and Spiced Brown Sugar from The Kitchn

Make Ahead Apple Crisp Topping

Make Ahead Apple Crisp Topping from The Real Deal Marin                  

 

For the easier, minimal clean-up method of cooking, try the new cookbook One Bowl Baking by Yvonne Ruperti. For one bowl recipes on this site, see Best Brownies and Banana Bread.

One Bowl Baking

Deb Perelman at Smitten Kitchen has just posted her make-at-home pizza dough contender after learning some tips during a trip to Rome. Click on the image for recipes for the dough and her favorite Margherita pizza.

Smitten Kitchen Pizza

LOCAL RESTAURANT

Weezy’s Grass Fed Shed, a Terra Linda favorite, has recently opened up in the former Hawk’s Tavern on Miller Avenue in Mill Valley. The outdoor space is a great one to enjoy this Indian Summer weekend with a three pack of mini burgers.

Weezy's Grass Fed Shed

REFORM

What are the alternatives to industrial agriculture when it comes to feeding the world?

Farm Bill

Regarding the focus of defenders of industrial agriculture on yields, “It’s not ‘grow baby grow’ which seems to be ebbing naturally as land quality deteriorates and chemicals become less effective (despite high-tech “advances” like genetically engineered crops). Better, it would seem, would be to ask not how much food is produced, but how it’s produced, for whom, at what price, cost and benefit.” (Jonathan Foley, director of the Institute on the Environment at the University of Minnesota)

According to Mark Bittman, “Small landholders can produce more food (and more kinds of food) with fewer resources and lower transportation costs (which means a lower carbon footprint), while providing greater food security, maintaining greater biodiversity and even better withstanding the effects of climate change. … And all of this without the level of subsidies and other support that industrial agriculture has received in the last half-century, and despite the efforts of Big Ag to become even more dominant.”

To read more, see Mark Bittman article in The New York Times Opinion Pages. October 14, 2013.

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