Traditional recipes

Where to Get a Cupcake Fix in the Washington, D.C. Area Slideshow

Where to Get a Cupcake Fix in the Washington, D.C. Area Slideshow

Northern Virginia: Buzz Bakery

Buzz Bakery operates under the philosophy that ingredients matter, freshness matters, and people matter. Led by chef Tiffany MacIsaac, the team produces everything from cakes and pies to cupcakes and chocolates, as well as coffee and lounge fare. The cupcake selection is smaller than other shops but each of the limited-time flavors is worth tasting, such as the Coco Loco (a coconut chiffon cake with rum Italian buttercream and toasted shaved coconut.)

Northern Virginia: Alexandria Cupcake

The brightly lit Alexandria Cupcake is located inside a narrow townhouse-style building on King Street in the heart of historic Old Town Alexandria. Stepping into this bakery feels like walking back in time and reinforces Old Town’s distinct charm. Special flavors rotate throughout the week. Daily offerings range from red velvet to vanilla bean, and specialty offerings include vegan chocolate and rose-flavored rosewater cupcakes.

Northern Virginia: Cupcakes Actually

Located in Fairfax, Va., inside of commercial and residential development Fairfax Corner, Cupcakes Actually is where shoppers go to get a sugar rush. The cupcakes are stored behind a glass panel inside of a bright white boutique. The menu items rotate weekly and include options like vegan red velvet, strawberry lemonade, pistachio cinnamon, and their signature chocolate-dipped cupcakes.

Northern Virginia: Edibles Incredible Desserts

The Reston, Va., shop Edibles Incredible Desserts, as its name would suggest, is known for its "incredible" dessert creations such as a cake shaped like the Capitol Building. But its cupcakes are tasty morsels that deserve attention, too. Some of its cupcake offerings include the creatively named Chocolate Madness, Coconutty, Banana Bam, and staples like red velvet and peanut butter cup.

Washington, D.C.: Baked & Wired

Georgetown’s Baked & Wired is one of the area’s best bakeries. Its cupcakes, which the shop calls "cakecups," include traditional flavors like chocolate satin and coconut that are served alongside creative offerings including the Elvis Impersonator — a banana cupcake topped with peanut butter frosting and drizzled with chocolate (one of The King’s favorite food combinations) with the option of adding candied bacon on top.

Washington, D.C.: Georgetown Cupcake

Georgetown Cupcake is the area’s most famous cupcake shop thanks to its starring role on TLC's DC Cupcakes. Sisters Katherine Kallinis Berman and Sophie Kallinis LaMontagne whip up hundreds of cupcakes each day, all featuring a their signature inward swirl of frosting that is both distinctive and attractive. Waiting in line for these sweets at their tiny Georgetownboutique is part of the experience. The menu includes everyday, special, seasonal, and holiday offerings, including chocolate ganache, vanilla birthday, carrot, Key lime, vegan cranberry spice, chocolate butterscotch chip, and Mother’s Day and Father’s Day vanilla. All of Georgetown’s locations (there’s also one in Bethesda, Md.) give out 100 free cupcakes each day. The flavor is announced daily on Facebook; be sure to arrive early in the morning if you want to snag one. They go fast.

Washington, D.C.: Red Velvet Cupcakery

The Red Velvet Cupcakery goes above and beyond in offering customers the ultimate luxury experience. Cupcakes are sold in customized liners with Red Velvet Cupcakery's logo on it, and you can even get one served with a gold leaf garnish. Try the Summertime, a zesty lemon cupcake topped with whipped cream cheese frosting that's smothered in coconut.

Washington, D.C.: Hello Cupcake

After learning to bake at the apron strings of her Greek mother, owner and executive pastry chef Penny Karas says she brings the Greek Mother philosophy to Hello Cupcake. The cupcakery offers customers an extensive line of daily flavors, including the classic vanilla and chocolate along with carrot, lemon, and peanut butter. Try the Pumpkin Spice cupcake — spiced pumpkin cake, topped with brown sugar streusel, vanilla cream cheese frosting, and salted pepitas.

Washington, D.C.: The Sweet Lobby

The Sweet Lobby knows how to stay on top of waves. First, it was their sensational cupcakes meant to delight all the senses. Then, they expanded to Parisian macarons, another tasty trend sweeping the nation. Finally, The Sweet Lobby offered special Obama- and Romney-themed baked goods for Election Day 2012 — they've truly capitol-ized on their location near Capitol Hill. Try the Ginger-White Chocolate (a vanilla cupcake, infused with fresh ginger, topped with a whipped white chocolate-fresh ginger frosting and finished with white-chocolate dipped candied ginger).

Washington, D.C.: Sticky Fingers Sweets & Eats

Columbia Heights’ Sticky Fingers Sweets & Eats serves up more than just cupcakes, but as its two wins on Food Network’s Cupcake Wars will attest, its cupcakes are top-notch. All of Sticky Fingers’ treats are animal-product-free and include options like classic vanilla, peanut butter fudge, cookies 'n’ cake, carrot, and red velvet.

Maryland: Charm City Cupcakes

Charm City Cupcakes, which ranked number seven on The Daily Meal's 50 Best Cupcakes in America list, prides itself on turning their cupcakes into breathtaking pieces of dessert, not just bake sale fodder. The menu ranges from the everyday, like red velvet and vanilla, to black-tie, such as limoncello chiffon and Jamaican rum. They even have a breakfast cupcakes menu, including flavors like apple cinnamon spice and espresso.

Maryland: CakeDreams

Another two-time winner of Cupcake Wars, CakeDreams is a family-owned business with a focus on sustainability. To cut down on the amount of food the shopthrows out, CakeDreams, located in Rockville, Md., only makes a limited number of sweets per day. The bakery recommends calling ahead if ordering cupcakes after 3 p.m. Recent flavor choices, which rotate monthly, include cannoli, yellow vanilla, double peanut butter chocolate, and carrot.

Maryland: Lilly Magilly’s Cupcakery

Gaithersburg, Md.’s Lilly Magilly’s Cupcakery is decorated in cupcake colors like fuchsia, black, and white. The shop serves preservative-free cupcakes in fun flavors like snickerdoodle, vanilla-peanut butter, brownie delight, strawberry cheesecake, root beer, orange cream, and neopolitan.

Maryland: YOCAKE

Sure YOCAKE’s Rockville, Bethesda, and D.C. locations serve cupcakes that are baked fresh daily in flavors like dark velvet, coffee aroma, strawberry coconut, and blueberry bliss, but its signature "yocakes" are cupcakes topped with the shop’s creamy or tart-flavored frozen yogurt and toppings. Frozen yogurt and cupcake lovers rejoice.


Cooking with Private Chef Marisa Franz | The Kitchen in Missoula | Enjoying your Organic Produce | Week 5

The Kitchen in Missoula, takes your culinary expectations to new heights. They provide awesome food at reasonable prices for events and weddings.

Private Chef Marisa Franz shares her cooking expertise with us about how to use the food you get in your CSA share, from the Farmer’s Market or what you grow in your own garden!

What to do with all those Tomatoes?!

I figured since it’s the middle of August we can talk about tomatoes! What are we going to do with all of our tomatoes?

I don’t actually have that many this year, but everybody else I know has an excess of it. You want to be able to can them all and they don’t seem to ripen at exactly the same time, that you need them all to. So it’s always like do I have enough ripe to can enough salsa or make tomato sauce

I just did this this morning, I went out and picked all of my roma tomatoes, cause I had about a dozen of those, and my heirloom tomatoes and a couple of golden cherry tomatoes. I cut em all in half, put them in a cast iron pot, a smaller Le Creuset pot, it has a lid, it’s pretty exciting!

So I cut about a dozen tomatoes in half, and tossed the cherry tomatoes in whole. Then I sliced a red onion in half, horizontally, kept it intact. The root part was intact if that makes sense? I peeled off the outer layer, put the half of the onion in whole. Added a stick of butter, a couple of sprigs of oregano tied with kitchen twine so they’re easy to pluck out. And maybe a tablespoon of spicy tomato paste? It’s been simmering since about 9 o’clock this morning, its the most simple of tomato sauces you can do. In the winter time I like to do it, smells the house up really nice up. I hate that I have to use store bought tomatoes sometimes but to what are you gonna do?

Or you can use a can of san marzano plum tomatoes. It’s just a super simple tomato sauce recipe. I like to pour it over goat cheese polenta in the winter time, it’s this creamy delicious comfort food thing.

I just turned stove off, and I’m gonna let it completely cool. It’s been simmering 3-4 hours, but you could simmer for as little as 45 minutes. I’ve definitely come home from work at 5:30 and had this on table by 7:00.

What I like about it is you can just put it in the pot, and you literally don’t have to touch it, So you can go about your evening, and then whip up some polenta or noodles really quickly and you have dinner. The major time commitment is just simmering, it’s not you actively doing anything in the kitchen. Which is my favorite kind of meal to cook on a weeknight!

Do you want to briefly explain how to cook polenta and maybe what it is for listeners?

Polenta is basically corn meal, go to the bulk food section, buy corn meal. It’s a cup of polenta for a cup of water. Stir stir stir till you get this pudding like consistency, I’ll throw a log of goat cheese and stir till the goat cheese is melted. It’s super good.

You just make it on the stove top. It’s super simple. I’ll do braised short ribs, over polenta, red sauce, meat balls, anything over polenta. It’s a great substitute if you don’t want to eat a lot of pasta. It’s gluten free. It couldn’t be simpler, kind of like grits, you need try it from scratch once. I’ve only had it buying it from that log, I was like it’s ok, but I’m not super excited about it. Then I tried a recipe that did stove top with the goat cheese in it and it was incredible!

If you wanted it toasty, it’s kind of a creamy porridge, but a savory porridge. What you can do too, is take a sheet pan, like a cookie sheet, and put a piece of parchment paper, and pour your polenta on it, flatten it out, and let it cool, then you can cut it and you can cut it into circles, or squares, or triangles or really whatever geometric shape floats your boat (like hearts) and then just fry it in butter on the stove top.

Do you put garlic in with your onion?

No, but you could. You could throw a shallot in with the red sauce, salt n pepper, a head of garlic. What ever you want to do. That’s the beauty of simple recipes to kind of make them your own. I’ve definitely thrown a shallot in before instead of a red onion.

do your polenta, cut it, let it cool, fry it in a little butter olive oil so you know you have a nice crisp brown crust. Then you can have that under your red sauce.

I love and I hate tomatoes, cause you have to do something with them so quickly. And sometimes the best thing is to just slice and sprinkle sea salt.

Salsa is a great thing to make in the summertime and it’s quick and you can make it to your liking.

All you really need to do is chop up a little:

  • tomato
  • red onion
  • jalepeno – leave the seeds in if you like is spicy
  • chop up a little cilantro

That will make a really nice little salsa, use it for dinner tonight.

Nope maybe a little lime juice, so it’s more like a more like a Pico de Gallo

It’s really it’s all the way you taste … it’s totally up to you.

What else can you make with tomatoes?

I make a ton of red sauce so I can take it out. I don’t can it, I just freeze it, lay it flat and once it’s frozen you can stand it up on it’s side. When you take on eo of those out it’s the perfect amount of 4-5 people. It’s a great way to portion it out. I like to make meat balls in a batch. If your only cooking for one or two people and you shop at Costco. I don’t know how to make a recipe for one or two people, I make it in bulk no matter what. You know your freezer is your friend! Being able to take stuff out of your freezer.

I have a big wedding I’m catering this weekend. My upright freezer in our shed is full of cupcakes and cake. And I had a wedding a few weeks ago too. So a lot of what John and I have been eating this summer is stuff I made last winter.

the other night I took out some Zuppa soup, its’ like italian sausage, some tomatoes, and some nokii in it. It was the perfect amount for like two bowls of soup?

why turn the oven on when its like a hundred degrees

cleaning out the freezer because I know I was gonna put like 500

i just spent about 2 hours pitting 10-20 lbs of cherries

put parchment down, quickest way to freeze cherries,

dump into a bag, gonna get freezer burn no doubt

leave cherries in freezer in

go to costco buy blueberries blackberries

peaches, hucks are in season,

why not buy or pick all you can right now,

it’s easy if you have freezer space why not do it

I drink a smoothie everyday for breakfast

Had a huge windstorm hurricane force winds, trees down powers still out, radio station

brother is in Cal on Fire

posted a picture on facebook, I’m like oh crap

I hope nothing though his house,

all he lost was some sunflower stalks

peacehes off his peach tree

I havae no idea what’s in my CSA this week. I have not gotten it yet, we got a precursor.

If you like what you heard on the Organic Gardener Podcast we’d love it if you’d give us hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the link here:

If you have any comments, questions, guests you’d like to see, or topics you’d like us to cover please send us any feedback positive or negative. We’re here to serve our audience and we can only improve with your help. Thanks for visiting Mike’s Green Garden changing the world one garden at a time.


Cooking with Private Chef Marisa Franz | The Kitchen in Missoula | Enjoying your Organic Produce | Week 5

The Kitchen in Missoula, takes your culinary expectations to new heights. They provide awesome food at reasonable prices for events and weddings.

Private Chef Marisa Franz shares her cooking expertise with us about how to use the food you get in your CSA share, from the Farmer’s Market or what you grow in your own garden!

What to do with all those Tomatoes?!

I figured since it’s the middle of August we can talk about tomatoes! What are we going to do with all of our tomatoes?

I don’t actually have that many this year, but everybody else I know has an excess of it. You want to be able to can them all and they don’t seem to ripen at exactly the same time, that you need them all to. So it’s always like do I have enough ripe to can enough salsa or make tomato sauce

I just did this this morning, I went out and picked all of my roma tomatoes, cause I had about a dozen of those, and my heirloom tomatoes and a couple of golden cherry tomatoes. I cut em all in half, put them in a cast iron pot, a smaller Le Creuset pot, it has a lid, it’s pretty exciting!

So I cut about a dozen tomatoes in half, and tossed the cherry tomatoes in whole. Then I sliced a red onion in half, horizontally, kept it intact. The root part was intact if that makes sense? I peeled off the outer layer, put the half of the onion in whole. Added a stick of butter, a couple of sprigs of oregano tied with kitchen twine so they’re easy to pluck out. And maybe a tablespoon of spicy tomato paste? It’s been simmering since about 9 o’clock this morning, its the most simple of tomato sauces you can do. In the winter time I like to do it, smells the house up really nice up. I hate that I have to use store bought tomatoes sometimes but to what are you gonna do?

Or you can use a can of san marzano plum tomatoes. It’s just a super simple tomato sauce recipe. I like to pour it over goat cheese polenta in the winter time, it’s this creamy delicious comfort food thing.

I just turned stove off, and I’m gonna let it completely cool. It’s been simmering 3-4 hours, but you could simmer for as little as 45 minutes. I’ve definitely come home from work at 5:30 and had this on table by 7:00.

What I like about it is you can just put it in the pot, and you literally don’t have to touch it, So you can go about your evening, and then whip up some polenta or noodles really quickly and you have dinner. The major time commitment is just simmering, it’s not you actively doing anything in the kitchen. Which is my favorite kind of meal to cook on a weeknight!

Do you want to briefly explain how to cook polenta and maybe what it is for listeners?

Polenta is basically corn meal, go to the bulk food section, buy corn meal. It’s a cup of polenta for a cup of water. Stir stir stir till you get this pudding like consistency, I’ll throw a log of goat cheese and stir till the goat cheese is melted. It’s super good.

You just make it on the stove top. It’s super simple. I’ll do braised short ribs, over polenta, red sauce, meat balls, anything over polenta. It’s a great substitute if you don’t want to eat a lot of pasta. It’s gluten free. It couldn’t be simpler, kind of like grits, you need try it from scratch once. I’ve only had it buying it from that log, I was like it’s ok, but I’m not super excited about it. Then I tried a recipe that did stove top with the goat cheese in it and it was incredible!

If you wanted it toasty, it’s kind of a creamy porridge, but a savory porridge. What you can do too, is take a sheet pan, like a cookie sheet, and put a piece of parchment paper, and pour your polenta on it, flatten it out, and let it cool, then you can cut it and you can cut it into circles, or squares, or triangles or really whatever geometric shape floats your boat (like hearts) and then just fry it in butter on the stove top.

Do you put garlic in with your onion?

No, but you could. You could throw a shallot in with the red sauce, salt n pepper, a head of garlic. What ever you want to do. That’s the beauty of simple recipes to kind of make them your own. I’ve definitely thrown a shallot in before instead of a red onion.

do your polenta, cut it, let it cool, fry it in a little butter olive oil so you know you have a nice crisp brown crust. Then you can have that under your red sauce.

I love and I hate tomatoes, cause you have to do something with them so quickly. And sometimes the best thing is to just slice and sprinkle sea salt.

Salsa is a great thing to make in the summertime and it’s quick and you can make it to your liking.

All you really need to do is chop up a little:

  • tomato
  • red onion
  • jalepeno – leave the seeds in if you like is spicy
  • chop up a little cilantro

That will make a really nice little salsa, use it for dinner tonight.

Nope maybe a little lime juice, so it’s more like a more like a Pico de Gallo

It’s really it’s all the way you taste … it’s totally up to you.

What else can you make with tomatoes?

I make a ton of red sauce so I can take it out. I don’t can it, I just freeze it, lay it flat and once it’s frozen you can stand it up on it’s side. When you take on eo of those out it’s the perfect amount of 4-5 people. It’s a great way to portion it out. I like to make meat balls in a batch. If your only cooking for one or two people and you shop at Costco. I don’t know how to make a recipe for one or two people, I make it in bulk no matter what. You know your freezer is your friend! Being able to take stuff out of your freezer.

I have a big wedding I’m catering this weekend. My upright freezer in our shed is full of cupcakes and cake. And I had a wedding a few weeks ago too. So a lot of what John and I have been eating this summer is stuff I made last winter.

the other night I took out some Zuppa soup, its’ like italian sausage, some tomatoes, and some nokii in it. It was the perfect amount for like two bowls of soup?

why turn the oven on when its like a hundred degrees

cleaning out the freezer because I know I was gonna put like 500

i just spent about 2 hours pitting 10-20 lbs of cherries

put parchment down, quickest way to freeze cherries,

dump into a bag, gonna get freezer burn no doubt

leave cherries in freezer in

go to costco buy blueberries blackberries

peaches, hucks are in season,

why not buy or pick all you can right now,

it’s easy if you have freezer space why not do it

I drink a smoothie everyday for breakfast

Had a huge windstorm hurricane force winds, trees down powers still out, radio station

brother is in Cal on Fire

posted a picture on facebook, I’m like oh crap

I hope nothing though his house,

all he lost was some sunflower stalks

peacehes off his peach tree

I havae no idea what’s in my CSA this week. I have not gotten it yet, we got a precursor.

If you like what you heard on the Organic Gardener Podcast we’d love it if you’d give us hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the link here:

If you have any comments, questions, guests you’d like to see, or topics you’d like us to cover please send us any feedback positive or negative. We’re here to serve our audience and we can only improve with your help. Thanks for visiting Mike’s Green Garden changing the world one garden at a time.


Cooking with Private Chef Marisa Franz | The Kitchen in Missoula | Enjoying your Organic Produce | Week 5

The Kitchen in Missoula, takes your culinary expectations to new heights. They provide awesome food at reasonable prices for events and weddings.

Private Chef Marisa Franz shares her cooking expertise with us about how to use the food you get in your CSA share, from the Farmer’s Market or what you grow in your own garden!

What to do with all those Tomatoes?!

I figured since it’s the middle of August we can talk about tomatoes! What are we going to do with all of our tomatoes?

I don’t actually have that many this year, but everybody else I know has an excess of it. You want to be able to can them all and they don’t seem to ripen at exactly the same time, that you need them all to. So it’s always like do I have enough ripe to can enough salsa or make tomato sauce

I just did this this morning, I went out and picked all of my roma tomatoes, cause I had about a dozen of those, and my heirloom tomatoes and a couple of golden cherry tomatoes. I cut em all in half, put them in a cast iron pot, a smaller Le Creuset pot, it has a lid, it’s pretty exciting!

So I cut about a dozen tomatoes in half, and tossed the cherry tomatoes in whole. Then I sliced a red onion in half, horizontally, kept it intact. The root part was intact if that makes sense? I peeled off the outer layer, put the half of the onion in whole. Added a stick of butter, a couple of sprigs of oregano tied with kitchen twine so they’re easy to pluck out. And maybe a tablespoon of spicy tomato paste? It’s been simmering since about 9 o’clock this morning, its the most simple of tomato sauces you can do. In the winter time I like to do it, smells the house up really nice up. I hate that I have to use store bought tomatoes sometimes but to what are you gonna do?

Or you can use a can of san marzano plum tomatoes. It’s just a super simple tomato sauce recipe. I like to pour it over goat cheese polenta in the winter time, it’s this creamy delicious comfort food thing.

I just turned stove off, and I’m gonna let it completely cool. It’s been simmering 3-4 hours, but you could simmer for as little as 45 minutes. I’ve definitely come home from work at 5:30 and had this on table by 7:00.

What I like about it is you can just put it in the pot, and you literally don’t have to touch it, So you can go about your evening, and then whip up some polenta or noodles really quickly and you have dinner. The major time commitment is just simmering, it’s not you actively doing anything in the kitchen. Which is my favorite kind of meal to cook on a weeknight!

Do you want to briefly explain how to cook polenta and maybe what it is for listeners?

Polenta is basically corn meal, go to the bulk food section, buy corn meal. It’s a cup of polenta for a cup of water. Stir stir stir till you get this pudding like consistency, I’ll throw a log of goat cheese and stir till the goat cheese is melted. It’s super good.

You just make it on the stove top. It’s super simple. I’ll do braised short ribs, over polenta, red sauce, meat balls, anything over polenta. It’s a great substitute if you don’t want to eat a lot of pasta. It’s gluten free. It couldn’t be simpler, kind of like grits, you need try it from scratch once. I’ve only had it buying it from that log, I was like it’s ok, but I’m not super excited about it. Then I tried a recipe that did stove top with the goat cheese in it and it was incredible!

If you wanted it toasty, it’s kind of a creamy porridge, but a savory porridge. What you can do too, is take a sheet pan, like a cookie sheet, and put a piece of parchment paper, and pour your polenta on it, flatten it out, and let it cool, then you can cut it and you can cut it into circles, or squares, or triangles or really whatever geometric shape floats your boat (like hearts) and then just fry it in butter on the stove top.

Do you put garlic in with your onion?

No, but you could. You could throw a shallot in with the red sauce, salt n pepper, a head of garlic. What ever you want to do. That’s the beauty of simple recipes to kind of make them your own. I’ve definitely thrown a shallot in before instead of a red onion.

do your polenta, cut it, let it cool, fry it in a little butter olive oil so you know you have a nice crisp brown crust. Then you can have that under your red sauce.

I love and I hate tomatoes, cause you have to do something with them so quickly. And sometimes the best thing is to just slice and sprinkle sea salt.

Salsa is a great thing to make in the summertime and it’s quick and you can make it to your liking.

All you really need to do is chop up a little:

  • tomato
  • red onion
  • jalepeno – leave the seeds in if you like is spicy
  • chop up a little cilantro

That will make a really nice little salsa, use it for dinner tonight.

Nope maybe a little lime juice, so it’s more like a more like a Pico de Gallo

It’s really it’s all the way you taste … it’s totally up to you.

What else can you make with tomatoes?

I make a ton of red sauce so I can take it out. I don’t can it, I just freeze it, lay it flat and once it’s frozen you can stand it up on it’s side. When you take on eo of those out it’s the perfect amount of 4-5 people. It’s a great way to portion it out. I like to make meat balls in a batch. If your only cooking for one or two people and you shop at Costco. I don’t know how to make a recipe for one or two people, I make it in bulk no matter what. You know your freezer is your friend! Being able to take stuff out of your freezer.

I have a big wedding I’m catering this weekend. My upright freezer in our shed is full of cupcakes and cake. And I had a wedding a few weeks ago too. So a lot of what John and I have been eating this summer is stuff I made last winter.

the other night I took out some Zuppa soup, its’ like italian sausage, some tomatoes, and some nokii in it. It was the perfect amount for like two bowls of soup?

why turn the oven on when its like a hundred degrees

cleaning out the freezer because I know I was gonna put like 500

i just spent about 2 hours pitting 10-20 lbs of cherries

put parchment down, quickest way to freeze cherries,

dump into a bag, gonna get freezer burn no doubt

leave cherries in freezer in

go to costco buy blueberries blackberries

peaches, hucks are in season,

why not buy or pick all you can right now,

it’s easy if you have freezer space why not do it

I drink a smoothie everyday for breakfast

Had a huge windstorm hurricane force winds, trees down powers still out, radio station

brother is in Cal on Fire

posted a picture on facebook, I’m like oh crap

I hope nothing though his house,

all he lost was some sunflower stalks

peacehes off his peach tree

I havae no idea what’s in my CSA this week. I have not gotten it yet, we got a precursor.

If you like what you heard on the Organic Gardener Podcast we’d love it if you’d give us hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the link here:

If you have any comments, questions, guests you’d like to see, or topics you’d like us to cover please send us any feedback positive or negative. We’re here to serve our audience and we can only improve with your help. Thanks for visiting Mike’s Green Garden changing the world one garden at a time.


Cooking with Private Chef Marisa Franz | The Kitchen in Missoula | Enjoying your Organic Produce | Week 5

The Kitchen in Missoula, takes your culinary expectations to new heights. They provide awesome food at reasonable prices for events and weddings.

Private Chef Marisa Franz shares her cooking expertise with us about how to use the food you get in your CSA share, from the Farmer’s Market or what you grow in your own garden!

What to do with all those Tomatoes?!

I figured since it’s the middle of August we can talk about tomatoes! What are we going to do with all of our tomatoes?

I don’t actually have that many this year, but everybody else I know has an excess of it. You want to be able to can them all and they don’t seem to ripen at exactly the same time, that you need them all to. So it’s always like do I have enough ripe to can enough salsa or make tomato sauce

I just did this this morning, I went out and picked all of my roma tomatoes, cause I had about a dozen of those, and my heirloom tomatoes and a couple of golden cherry tomatoes. I cut em all in half, put them in a cast iron pot, a smaller Le Creuset pot, it has a lid, it’s pretty exciting!

So I cut about a dozen tomatoes in half, and tossed the cherry tomatoes in whole. Then I sliced a red onion in half, horizontally, kept it intact. The root part was intact if that makes sense? I peeled off the outer layer, put the half of the onion in whole. Added a stick of butter, a couple of sprigs of oregano tied with kitchen twine so they’re easy to pluck out. And maybe a tablespoon of spicy tomato paste? It’s been simmering since about 9 o’clock this morning, its the most simple of tomato sauces you can do. In the winter time I like to do it, smells the house up really nice up. I hate that I have to use store bought tomatoes sometimes but to what are you gonna do?

Or you can use a can of san marzano plum tomatoes. It’s just a super simple tomato sauce recipe. I like to pour it over goat cheese polenta in the winter time, it’s this creamy delicious comfort food thing.

I just turned stove off, and I’m gonna let it completely cool. It’s been simmering 3-4 hours, but you could simmer for as little as 45 minutes. I’ve definitely come home from work at 5:30 and had this on table by 7:00.

What I like about it is you can just put it in the pot, and you literally don’t have to touch it, So you can go about your evening, and then whip up some polenta or noodles really quickly and you have dinner. The major time commitment is just simmering, it’s not you actively doing anything in the kitchen. Which is my favorite kind of meal to cook on a weeknight!

Do you want to briefly explain how to cook polenta and maybe what it is for listeners?

Polenta is basically corn meal, go to the bulk food section, buy corn meal. It’s a cup of polenta for a cup of water. Stir stir stir till you get this pudding like consistency, I’ll throw a log of goat cheese and stir till the goat cheese is melted. It’s super good.

You just make it on the stove top. It’s super simple. I’ll do braised short ribs, over polenta, red sauce, meat balls, anything over polenta. It’s a great substitute if you don’t want to eat a lot of pasta. It’s gluten free. It couldn’t be simpler, kind of like grits, you need try it from scratch once. I’ve only had it buying it from that log, I was like it’s ok, but I’m not super excited about it. Then I tried a recipe that did stove top with the goat cheese in it and it was incredible!

If you wanted it toasty, it’s kind of a creamy porridge, but a savory porridge. What you can do too, is take a sheet pan, like a cookie sheet, and put a piece of parchment paper, and pour your polenta on it, flatten it out, and let it cool, then you can cut it and you can cut it into circles, or squares, or triangles or really whatever geometric shape floats your boat (like hearts) and then just fry it in butter on the stove top.

Do you put garlic in with your onion?

No, but you could. You could throw a shallot in with the red sauce, salt n pepper, a head of garlic. What ever you want to do. That’s the beauty of simple recipes to kind of make them your own. I’ve definitely thrown a shallot in before instead of a red onion.

do your polenta, cut it, let it cool, fry it in a little butter olive oil so you know you have a nice crisp brown crust. Then you can have that under your red sauce.

I love and I hate tomatoes, cause you have to do something with them so quickly. And sometimes the best thing is to just slice and sprinkle sea salt.

Salsa is a great thing to make in the summertime and it’s quick and you can make it to your liking.

All you really need to do is chop up a little:

  • tomato
  • red onion
  • jalepeno – leave the seeds in if you like is spicy
  • chop up a little cilantro

That will make a really nice little salsa, use it for dinner tonight.

Nope maybe a little lime juice, so it’s more like a more like a Pico de Gallo

It’s really it’s all the way you taste … it’s totally up to you.

What else can you make with tomatoes?

I make a ton of red sauce so I can take it out. I don’t can it, I just freeze it, lay it flat and once it’s frozen you can stand it up on it’s side. When you take on eo of those out it’s the perfect amount of 4-5 people. It’s a great way to portion it out. I like to make meat balls in a batch. If your only cooking for one or two people and you shop at Costco. I don’t know how to make a recipe for one or two people, I make it in bulk no matter what. You know your freezer is your friend! Being able to take stuff out of your freezer.

I have a big wedding I’m catering this weekend. My upright freezer in our shed is full of cupcakes and cake. And I had a wedding a few weeks ago too. So a lot of what John and I have been eating this summer is stuff I made last winter.

the other night I took out some Zuppa soup, its’ like italian sausage, some tomatoes, and some nokii in it. It was the perfect amount for like two bowls of soup?

why turn the oven on when its like a hundred degrees

cleaning out the freezer because I know I was gonna put like 500

i just spent about 2 hours pitting 10-20 lbs of cherries

put parchment down, quickest way to freeze cherries,

dump into a bag, gonna get freezer burn no doubt

leave cherries in freezer in

go to costco buy blueberries blackberries

peaches, hucks are in season,

why not buy or pick all you can right now,

it’s easy if you have freezer space why not do it

I drink a smoothie everyday for breakfast

Had a huge windstorm hurricane force winds, trees down powers still out, radio station

brother is in Cal on Fire

posted a picture on facebook, I’m like oh crap

I hope nothing though his house,

all he lost was some sunflower stalks

peacehes off his peach tree

I havae no idea what’s in my CSA this week. I have not gotten it yet, we got a precursor.

If you like what you heard on the Organic Gardener Podcast we’d love it if you’d give us hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the link here:

If you have any comments, questions, guests you’d like to see, or topics you’d like us to cover please send us any feedback positive or negative. We’re here to serve our audience and we can only improve with your help. Thanks for visiting Mike’s Green Garden changing the world one garden at a time.


Cooking with Private Chef Marisa Franz | The Kitchen in Missoula | Enjoying your Organic Produce | Week 5

The Kitchen in Missoula, takes your culinary expectations to new heights. They provide awesome food at reasonable prices for events and weddings.

Private Chef Marisa Franz shares her cooking expertise with us about how to use the food you get in your CSA share, from the Farmer’s Market or what you grow in your own garden!

What to do with all those Tomatoes?!

I figured since it’s the middle of August we can talk about tomatoes! What are we going to do with all of our tomatoes?

I don’t actually have that many this year, but everybody else I know has an excess of it. You want to be able to can them all and they don’t seem to ripen at exactly the same time, that you need them all to. So it’s always like do I have enough ripe to can enough salsa or make tomato sauce

I just did this this morning, I went out and picked all of my roma tomatoes, cause I had about a dozen of those, and my heirloom tomatoes and a couple of golden cherry tomatoes. I cut em all in half, put them in a cast iron pot, a smaller Le Creuset pot, it has a lid, it’s pretty exciting!

So I cut about a dozen tomatoes in half, and tossed the cherry tomatoes in whole. Then I sliced a red onion in half, horizontally, kept it intact. The root part was intact if that makes sense? I peeled off the outer layer, put the half of the onion in whole. Added a stick of butter, a couple of sprigs of oregano tied with kitchen twine so they’re easy to pluck out. And maybe a tablespoon of spicy tomato paste? It’s been simmering since about 9 o’clock this morning, its the most simple of tomato sauces you can do. In the winter time I like to do it, smells the house up really nice up. I hate that I have to use store bought tomatoes sometimes but to what are you gonna do?

Or you can use a can of san marzano plum tomatoes. It’s just a super simple tomato sauce recipe. I like to pour it over goat cheese polenta in the winter time, it’s this creamy delicious comfort food thing.

I just turned stove off, and I’m gonna let it completely cool. It’s been simmering 3-4 hours, but you could simmer for as little as 45 minutes. I’ve definitely come home from work at 5:30 and had this on table by 7:00.

What I like about it is you can just put it in the pot, and you literally don’t have to touch it, So you can go about your evening, and then whip up some polenta or noodles really quickly and you have dinner. The major time commitment is just simmering, it’s not you actively doing anything in the kitchen. Which is my favorite kind of meal to cook on a weeknight!

Do you want to briefly explain how to cook polenta and maybe what it is for listeners?

Polenta is basically corn meal, go to the bulk food section, buy corn meal. It’s a cup of polenta for a cup of water. Stir stir stir till you get this pudding like consistency, I’ll throw a log of goat cheese and stir till the goat cheese is melted. It’s super good.

You just make it on the stove top. It’s super simple. I’ll do braised short ribs, over polenta, red sauce, meat balls, anything over polenta. It’s a great substitute if you don’t want to eat a lot of pasta. It’s gluten free. It couldn’t be simpler, kind of like grits, you need try it from scratch once. I’ve only had it buying it from that log, I was like it’s ok, but I’m not super excited about it. Then I tried a recipe that did stove top with the goat cheese in it and it was incredible!

If you wanted it toasty, it’s kind of a creamy porridge, but a savory porridge. What you can do too, is take a sheet pan, like a cookie sheet, and put a piece of parchment paper, and pour your polenta on it, flatten it out, and let it cool, then you can cut it and you can cut it into circles, or squares, or triangles or really whatever geometric shape floats your boat (like hearts) and then just fry it in butter on the stove top.

Do you put garlic in with your onion?

No, but you could. You could throw a shallot in with the red sauce, salt n pepper, a head of garlic. What ever you want to do. That’s the beauty of simple recipes to kind of make them your own. I’ve definitely thrown a shallot in before instead of a red onion.

do your polenta, cut it, let it cool, fry it in a little butter olive oil so you know you have a nice crisp brown crust. Then you can have that under your red sauce.

I love and I hate tomatoes, cause you have to do something with them so quickly. And sometimes the best thing is to just slice and sprinkle sea salt.

Salsa is a great thing to make in the summertime and it’s quick and you can make it to your liking.

All you really need to do is chop up a little:

  • tomato
  • red onion
  • jalepeno – leave the seeds in if you like is spicy
  • chop up a little cilantro

That will make a really nice little salsa, use it for dinner tonight.

Nope maybe a little lime juice, so it’s more like a more like a Pico de Gallo

It’s really it’s all the way you taste … it’s totally up to you.

What else can you make with tomatoes?

I make a ton of red sauce so I can take it out. I don’t can it, I just freeze it, lay it flat and once it’s frozen you can stand it up on it’s side. When you take on eo of those out it’s the perfect amount of 4-5 people. It’s a great way to portion it out. I like to make meat balls in a batch. If your only cooking for one or two people and you shop at Costco. I don’t know how to make a recipe for one or two people, I make it in bulk no matter what. You know your freezer is your friend! Being able to take stuff out of your freezer.

I have a big wedding I’m catering this weekend. My upright freezer in our shed is full of cupcakes and cake. And I had a wedding a few weeks ago too. So a lot of what John and I have been eating this summer is stuff I made last winter.

the other night I took out some Zuppa soup, its’ like italian sausage, some tomatoes, and some nokii in it. It was the perfect amount for like two bowls of soup?

why turn the oven on when its like a hundred degrees

cleaning out the freezer because I know I was gonna put like 500

i just spent about 2 hours pitting 10-20 lbs of cherries

put parchment down, quickest way to freeze cherries,

dump into a bag, gonna get freezer burn no doubt

leave cherries in freezer in

go to costco buy blueberries blackberries

peaches, hucks are in season,

why not buy or pick all you can right now,

it’s easy if you have freezer space why not do it

I drink a smoothie everyday for breakfast

Had a huge windstorm hurricane force winds, trees down powers still out, radio station

brother is in Cal on Fire

posted a picture on facebook, I’m like oh crap

I hope nothing though his house,

all he lost was some sunflower stalks

peacehes off his peach tree

I havae no idea what’s in my CSA this week. I have not gotten it yet, we got a precursor.

If you like what you heard on the Organic Gardener Podcast we’d love it if you’d give us hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the link here:

If you have any comments, questions, guests you’d like to see, or topics you’d like us to cover please send us any feedback positive or negative. We’re here to serve our audience and we can only improve with your help. Thanks for visiting Mike’s Green Garden changing the world one garden at a time.


Cooking with Private Chef Marisa Franz | The Kitchen in Missoula | Enjoying your Organic Produce | Week 5

The Kitchen in Missoula, takes your culinary expectations to new heights. They provide awesome food at reasonable prices for events and weddings.

Private Chef Marisa Franz shares her cooking expertise with us about how to use the food you get in your CSA share, from the Farmer’s Market or what you grow in your own garden!

What to do with all those Tomatoes?!

I figured since it’s the middle of August we can talk about tomatoes! What are we going to do with all of our tomatoes?

I don’t actually have that many this year, but everybody else I know has an excess of it. You want to be able to can them all and they don’t seem to ripen at exactly the same time, that you need them all to. So it’s always like do I have enough ripe to can enough salsa or make tomato sauce

I just did this this morning, I went out and picked all of my roma tomatoes, cause I had about a dozen of those, and my heirloom tomatoes and a couple of golden cherry tomatoes. I cut em all in half, put them in a cast iron pot, a smaller Le Creuset pot, it has a lid, it’s pretty exciting!

So I cut about a dozen tomatoes in half, and tossed the cherry tomatoes in whole. Then I sliced a red onion in half, horizontally, kept it intact. The root part was intact if that makes sense? I peeled off the outer layer, put the half of the onion in whole. Added a stick of butter, a couple of sprigs of oregano tied with kitchen twine so they’re easy to pluck out. And maybe a tablespoon of spicy tomato paste? It’s been simmering since about 9 o’clock this morning, its the most simple of tomato sauces you can do. In the winter time I like to do it, smells the house up really nice up. I hate that I have to use store bought tomatoes sometimes but to what are you gonna do?

Or you can use a can of san marzano plum tomatoes. It’s just a super simple tomato sauce recipe. I like to pour it over goat cheese polenta in the winter time, it’s this creamy delicious comfort food thing.

I just turned stove off, and I’m gonna let it completely cool. It’s been simmering 3-4 hours, but you could simmer for as little as 45 minutes. I’ve definitely come home from work at 5:30 and had this on table by 7:00.

What I like about it is you can just put it in the pot, and you literally don’t have to touch it, So you can go about your evening, and then whip up some polenta or noodles really quickly and you have dinner. The major time commitment is just simmering, it’s not you actively doing anything in the kitchen. Which is my favorite kind of meal to cook on a weeknight!

Do you want to briefly explain how to cook polenta and maybe what it is for listeners?

Polenta is basically corn meal, go to the bulk food section, buy corn meal. It’s a cup of polenta for a cup of water. Stir stir stir till you get this pudding like consistency, I’ll throw a log of goat cheese and stir till the goat cheese is melted. It’s super good.

You just make it on the stove top. It’s super simple. I’ll do braised short ribs, over polenta, red sauce, meat balls, anything over polenta. It’s a great substitute if you don’t want to eat a lot of pasta. It’s gluten free. It couldn’t be simpler, kind of like grits, you need try it from scratch once. I’ve only had it buying it from that log, I was like it’s ok, but I’m not super excited about it. Then I tried a recipe that did stove top with the goat cheese in it and it was incredible!

If you wanted it toasty, it’s kind of a creamy porridge, but a savory porridge. What you can do too, is take a sheet pan, like a cookie sheet, and put a piece of parchment paper, and pour your polenta on it, flatten it out, and let it cool, then you can cut it and you can cut it into circles, or squares, or triangles or really whatever geometric shape floats your boat (like hearts) and then just fry it in butter on the stove top.

Do you put garlic in with your onion?

No, but you could. You could throw a shallot in with the red sauce, salt n pepper, a head of garlic. What ever you want to do. That’s the beauty of simple recipes to kind of make them your own. I’ve definitely thrown a shallot in before instead of a red onion.

do your polenta, cut it, let it cool, fry it in a little butter olive oil so you know you have a nice crisp brown crust. Then you can have that under your red sauce.

I love and I hate tomatoes, cause you have to do something with them so quickly. And sometimes the best thing is to just slice and sprinkle sea salt.

Salsa is a great thing to make in the summertime and it’s quick and you can make it to your liking.

All you really need to do is chop up a little:

  • tomato
  • red onion
  • jalepeno – leave the seeds in if you like is spicy
  • chop up a little cilantro

That will make a really nice little salsa, use it for dinner tonight.

Nope maybe a little lime juice, so it’s more like a more like a Pico de Gallo

It’s really it’s all the way you taste … it’s totally up to you.

What else can you make with tomatoes?

I make a ton of red sauce so I can take it out. I don’t can it, I just freeze it, lay it flat and once it’s frozen you can stand it up on it’s side. When you take on eo of those out it’s the perfect amount of 4-5 people. It’s a great way to portion it out. I like to make meat balls in a batch. If your only cooking for one or two people and you shop at Costco. I don’t know how to make a recipe for one or two people, I make it in bulk no matter what. You know your freezer is your friend! Being able to take stuff out of your freezer.

I have a big wedding I’m catering this weekend. My upright freezer in our shed is full of cupcakes and cake. And I had a wedding a few weeks ago too. So a lot of what John and I have been eating this summer is stuff I made last winter.

the other night I took out some Zuppa soup, its’ like italian sausage, some tomatoes, and some nokii in it. It was the perfect amount for like two bowls of soup?

why turn the oven on when its like a hundred degrees

cleaning out the freezer because I know I was gonna put like 500

i just spent about 2 hours pitting 10-20 lbs of cherries

put parchment down, quickest way to freeze cherries,

dump into a bag, gonna get freezer burn no doubt

leave cherries in freezer in

go to costco buy blueberries blackberries

peaches, hucks are in season,

why not buy or pick all you can right now,

it’s easy if you have freezer space why not do it

I drink a smoothie everyday for breakfast

Had a huge windstorm hurricane force winds, trees down powers still out, radio station

brother is in Cal on Fire

posted a picture on facebook, I’m like oh crap

I hope nothing though his house,

all he lost was some sunflower stalks

peacehes off his peach tree

I havae no idea what’s in my CSA this week. I have not gotten it yet, we got a precursor.

If you like what you heard on the Organic Gardener Podcast we’d love it if you’d give us hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the link here:

If you have any comments, questions, guests you’d like to see, or topics you’d like us to cover please send us any feedback positive or negative. We’re here to serve our audience and we can only improve with your help. Thanks for visiting Mike’s Green Garden changing the world one garden at a time.


Cooking with Private Chef Marisa Franz | The Kitchen in Missoula | Enjoying your Organic Produce | Week 5

The Kitchen in Missoula, takes your culinary expectations to new heights. They provide awesome food at reasonable prices for events and weddings.

Private Chef Marisa Franz shares her cooking expertise with us about how to use the food you get in your CSA share, from the Farmer’s Market or what you grow in your own garden!

What to do with all those Tomatoes?!

I figured since it’s the middle of August we can talk about tomatoes! What are we going to do with all of our tomatoes?

I don’t actually have that many this year, but everybody else I know has an excess of it. You want to be able to can them all and they don’t seem to ripen at exactly the same time, that you need them all to. So it’s always like do I have enough ripe to can enough salsa or make tomato sauce

I just did this this morning, I went out and picked all of my roma tomatoes, cause I had about a dozen of those, and my heirloom tomatoes and a couple of golden cherry tomatoes. I cut em all in half, put them in a cast iron pot, a smaller Le Creuset pot, it has a lid, it’s pretty exciting!

So I cut about a dozen tomatoes in half, and tossed the cherry tomatoes in whole. Then I sliced a red onion in half, horizontally, kept it intact. The root part was intact if that makes sense? I peeled off the outer layer, put the half of the onion in whole. Added a stick of butter, a couple of sprigs of oregano tied with kitchen twine so they’re easy to pluck out. And maybe a tablespoon of spicy tomato paste? It’s been simmering since about 9 o’clock this morning, its the most simple of tomato sauces you can do. In the winter time I like to do it, smells the house up really nice up. I hate that I have to use store bought tomatoes sometimes but to what are you gonna do?

Or you can use a can of san marzano plum tomatoes. It’s just a super simple tomato sauce recipe. I like to pour it over goat cheese polenta in the winter time, it’s this creamy delicious comfort food thing.

I just turned stove off, and I’m gonna let it completely cool. It’s been simmering 3-4 hours, but you could simmer for as little as 45 minutes. I’ve definitely come home from work at 5:30 and had this on table by 7:00.

What I like about it is you can just put it in the pot, and you literally don’t have to touch it, So you can go about your evening, and then whip up some polenta or noodles really quickly and you have dinner. The major time commitment is just simmering, it’s not you actively doing anything in the kitchen. Which is my favorite kind of meal to cook on a weeknight!

Do you want to briefly explain how to cook polenta and maybe what it is for listeners?

Polenta is basically corn meal, go to the bulk food section, buy corn meal. It’s a cup of polenta for a cup of water. Stir stir stir till you get this pudding like consistency, I’ll throw a log of goat cheese and stir till the goat cheese is melted. It’s super good.

You just make it on the stove top. It’s super simple. I’ll do braised short ribs, over polenta, red sauce, meat balls, anything over polenta. It’s a great substitute if you don’t want to eat a lot of pasta. It’s gluten free. It couldn’t be simpler, kind of like grits, you need try it from scratch once. I’ve only had it buying it from that log, I was like it’s ok, but I’m not super excited about it. Then I tried a recipe that did stove top with the goat cheese in it and it was incredible!

If you wanted it toasty, it’s kind of a creamy porridge, but a savory porridge. What you can do too, is take a sheet pan, like a cookie sheet, and put a piece of parchment paper, and pour your polenta on it, flatten it out, and let it cool, then you can cut it and you can cut it into circles, or squares, or triangles or really whatever geometric shape floats your boat (like hearts) and then just fry it in butter on the stove top.

Do you put garlic in with your onion?

No, but you could. You could throw a shallot in with the red sauce, salt n pepper, a head of garlic. What ever you want to do. That’s the beauty of simple recipes to kind of make them your own. I’ve definitely thrown a shallot in before instead of a red onion.

do your polenta, cut it, let it cool, fry it in a little butter olive oil so you know you have a nice crisp brown crust. Then you can have that under your red sauce.

I love and I hate tomatoes, cause you have to do something with them so quickly. And sometimes the best thing is to just slice and sprinkle sea salt.

Salsa is a great thing to make in the summertime and it’s quick and you can make it to your liking.

All you really need to do is chop up a little:

  • tomato
  • red onion
  • jalepeno – leave the seeds in if you like is spicy
  • chop up a little cilantro

That will make a really nice little salsa, use it for dinner tonight.

Nope maybe a little lime juice, so it’s more like a more like a Pico de Gallo

It’s really it’s all the way you taste … it’s totally up to you.

What else can you make with tomatoes?

I make a ton of red sauce so I can take it out. I don’t can it, I just freeze it, lay it flat and once it’s frozen you can stand it up on it’s side. When you take on eo of those out it’s the perfect amount of 4-5 people. It’s a great way to portion it out. I like to make meat balls in a batch. If your only cooking for one or two people and you shop at Costco. I don’t know how to make a recipe for one or two people, I make it in bulk no matter what. You know your freezer is your friend! Being able to take stuff out of your freezer.

I have a big wedding I’m catering this weekend. My upright freezer in our shed is full of cupcakes and cake. And I had a wedding a few weeks ago too. So a lot of what John and I have been eating this summer is stuff I made last winter.

the other night I took out some Zuppa soup, its’ like italian sausage, some tomatoes, and some nokii in it. It was the perfect amount for like two bowls of soup?

why turn the oven on when its like a hundred degrees

cleaning out the freezer because I know I was gonna put like 500

i just spent about 2 hours pitting 10-20 lbs of cherries

put parchment down, quickest way to freeze cherries,

dump into a bag, gonna get freezer burn no doubt

leave cherries in freezer in

go to costco buy blueberries blackberries

peaches, hucks are in season,

why not buy or pick all you can right now,

it’s easy if you have freezer space why not do it

I drink a smoothie everyday for breakfast

Had a huge windstorm hurricane force winds, trees down powers still out, radio station

brother is in Cal on Fire

posted a picture on facebook, I’m like oh crap

I hope nothing though his house,

all he lost was some sunflower stalks

peacehes off his peach tree

I havae no idea what’s in my CSA this week. I have not gotten it yet, we got a precursor.

If you like what you heard on the Organic Gardener Podcast we’d love it if you’d give us hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the link here:

If you have any comments, questions, guests you’d like to see, or topics you’d like us to cover please send us any feedback positive or negative. We’re here to serve our audience and we can only improve with your help. Thanks for visiting Mike’s Green Garden changing the world one garden at a time.


Cooking with Private Chef Marisa Franz | The Kitchen in Missoula | Enjoying your Organic Produce | Week 5

The Kitchen in Missoula, takes your culinary expectations to new heights. They provide awesome food at reasonable prices for events and weddings.

Private Chef Marisa Franz shares her cooking expertise with us about how to use the food you get in your CSA share, from the Farmer’s Market or what you grow in your own garden!

What to do with all those Tomatoes?!

I figured since it’s the middle of August we can talk about tomatoes! What are we going to do with all of our tomatoes?

I don’t actually have that many this year, but everybody else I know has an excess of it. You want to be able to can them all and they don’t seem to ripen at exactly the same time, that you need them all to. So it’s always like do I have enough ripe to can enough salsa or make tomato sauce

I just did this this morning, I went out and picked all of my roma tomatoes, cause I had about a dozen of those, and my heirloom tomatoes and a couple of golden cherry tomatoes. I cut em all in half, put them in a cast iron pot, a smaller Le Creuset pot, it has a lid, it’s pretty exciting!

So I cut about a dozen tomatoes in half, and tossed the cherry tomatoes in whole. Then I sliced a red onion in half, horizontally, kept it intact. The root part was intact if that makes sense? I peeled off the outer layer, put the half of the onion in whole. Added a stick of butter, a couple of sprigs of oregano tied with kitchen twine so they’re easy to pluck out. And maybe a tablespoon of spicy tomato paste? It’s been simmering since about 9 o’clock this morning, its the most simple of tomato sauces you can do. In the winter time I like to do it, smells the house up really nice up. I hate that I have to use store bought tomatoes sometimes but to what are you gonna do?

Or you can use a can of san marzano plum tomatoes. It’s just a super simple tomato sauce recipe. I like to pour it over goat cheese polenta in the winter time, it’s this creamy delicious comfort food thing.

I just turned stove off, and I’m gonna let it completely cool. It’s been simmering 3-4 hours, but you could simmer for as little as 45 minutes. I’ve definitely come home from work at 5:30 and had this on table by 7:00.

What I like about it is you can just put it in the pot, and you literally don’t have to touch it, So you can go about your evening, and then whip up some polenta or noodles really quickly and you have dinner. The major time commitment is just simmering, it’s not you actively doing anything in the kitchen. Which is my favorite kind of meal to cook on a weeknight!

Do you want to briefly explain how to cook polenta and maybe what it is for listeners?

Polenta is basically corn meal, go to the bulk food section, buy corn meal. It’s a cup of polenta for a cup of water. Stir stir stir till you get this pudding like consistency, I’ll throw a log of goat cheese and stir till the goat cheese is melted. It’s super good.

You just make it on the stove top. It’s super simple. I’ll do braised short ribs, over polenta, red sauce, meat balls, anything over polenta. It’s a great substitute if you don’t want to eat a lot of pasta. It’s gluten free. It couldn’t be simpler, kind of like grits, you need try it from scratch once. I’ve only had it buying it from that log, I was like it’s ok, but I’m not super excited about it. Then I tried a recipe that did stove top with the goat cheese in it and it was incredible!

If you wanted it toasty, it’s kind of a creamy porridge, but a savory porridge. What you can do too, is take a sheet pan, like a cookie sheet, and put a piece of parchment paper, and pour your polenta on it, flatten it out, and let it cool, then you can cut it and you can cut it into circles, or squares, or triangles or really whatever geometric shape floats your boat (like hearts) and then just fry it in butter on the stove top.

Do you put garlic in with your onion?

No, but you could. You could throw a shallot in with the red sauce, salt n pepper, a head of garlic. What ever you want to do. That’s the beauty of simple recipes to kind of make them your own. I’ve definitely thrown a shallot in before instead of a red onion.

do your polenta, cut it, let it cool, fry it in a little butter olive oil so you know you have a nice crisp brown crust. Then you can have that under your red sauce.

I love and I hate tomatoes, cause you have to do something with them so quickly. And sometimes the best thing is to just slice and sprinkle sea salt.

Salsa is a great thing to make in the summertime and it’s quick and you can make it to your liking.

All you really need to do is chop up a little:

  • tomato
  • red onion
  • jalepeno – leave the seeds in if you like is spicy
  • chop up a little cilantro

That will make a really nice little salsa, use it for dinner tonight.

Nope maybe a little lime juice, so it’s more like a more like a Pico de Gallo

It’s really it’s all the way you taste … it’s totally up to you.

What else can you make with tomatoes?

I make a ton of red sauce so I can take it out. I don’t can it, I just freeze it, lay it flat and once it’s frozen you can stand it up on it’s side. When you take on eo of those out it’s the perfect amount of 4-5 people. It’s a great way to portion it out. I like to make meat balls in a batch. If your only cooking for one or two people and you shop at Costco. I don’t know how to make a recipe for one or two people, I make it in bulk no matter what. You know your freezer is your friend! Being able to take stuff out of your freezer.

I have a big wedding I’m catering this weekend. My upright freezer in our shed is full of cupcakes and cake. And I had a wedding a few weeks ago too. So a lot of what John and I have been eating this summer is stuff I made last winter.

the other night I took out some Zuppa soup, its’ like italian sausage, some tomatoes, and some nokii in it. It was the perfect amount for like two bowls of soup?

why turn the oven on when its like a hundred degrees

cleaning out the freezer because I know I was gonna put like 500

i just spent about 2 hours pitting 10-20 lbs of cherries

put parchment down, quickest way to freeze cherries,

dump into a bag, gonna get freezer burn no doubt

leave cherries in freezer in

go to costco buy blueberries blackberries

peaches, hucks are in season,

why not buy or pick all you can right now,

it’s easy if you have freezer space why not do it

I drink a smoothie everyday for breakfast

Had a huge windstorm hurricane force winds, trees down powers still out, radio station

brother is in Cal on Fire

posted a picture on facebook, I’m like oh crap

I hope nothing though his house,

all he lost was some sunflower stalks

peacehes off his peach tree

I havae no idea what’s in my CSA this week. I have not gotten it yet, we got a precursor.

If you like what you heard on the Organic Gardener Podcast we’d love it if you’d give us hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the link here:

If you have any comments, questions, guests you’d like to see, or topics you’d like us to cover please send us any feedback positive or negative. We’re here to serve our audience and we can only improve with your help. Thanks for visiting Mike’s Green Garden changing the world one garden at a time.


Cooking with Private Chef Marisa Franz | The Kitchen in Missoula | Enjoying your Organic Produce | Week 5

The Kitchen in Missoula, takes your culinary expectations to new heights. They provide awesome food at reasonable prices for events and weddings.

Private Chef Marisa Franz shares her cooking expertise with us about how to use the food you get in your CSA share, from the Farmer’s Market or what you grow in your own garden!

What to do with all those Tomatoes?!

I figured since it’s the middle of August we can talk about tomatoes! What are we going to do with all of our tomatoes?

I don’t actually have that many this year, but everybody else I know has an excess of it. You want to be able to can them all and they don’t seem to ripen at exactly the same time, that you need them all to. So it’s always like do I have enough ripe to can enough salsa or make tomato sauce

I just did this this morning, I went out and picked all of my roma tomatoes, cause I had about a dozen of those, and my heirloom tomatoes and a couple of golden cherry tomatoes. I cut em all in half, put them in a cast iron pot, a smaller Le Creuset pot, it has a lid, it’s pretty exciting!

So I cut about a dozen tomatoes in half, and tossed the cherry tomatoes in whole. Then I sliced a red onion in half, horizontally, kept it intact. The root part was intact if that makes sense? I peeled off the outer layer, put the half of the onion in whole. Added a stick of butter, a couple of sprigs of oregano tied with kitchen twine so they’re easy to pluck out. And maybe a tablespoon of spicy tomato paste? It’s been simmering since about 9 o’clock this morning, its the most simple of tomato sauces you can do. In the winter time I like to do it, smells the house up really nice up. I hate that I have to use store bought tomatoes sometimes but to what are you gonna do?

Or you can use a can of san marzano plum tomatoes. It’s just a super simple tomato sauce recipe. I like to pour it over goat cheese polenta in the winter time, it’s this creamy delicious comfort food thing.

I just turned stove off, and I’m gonna let it completely cool. It’s been simmering 3-4 hours, but you could simmer for as little as 45 minutes. I’ve definitely come home from work at 5:30 and had this on table by 7:00.

What I like about it is you can just put it in the pot, and you literally don’t have to touch it, So you can go about your evening, and then whip up some polenta or noodles really quickly and you have dinner. The major time commitment is just simmering, it’s not you actively doing anything in the kitchen. Which is my favorite kind of meal to cook on a weeknight!

Do you want to briefly explain how to cook polenta and maybe what it is for listeners?

Polenta is basically corn meal, go to the bulk food section, buy corn meal. It’s a cup of polenta for a cup of water. Stir stir stir till you get this pudding like consistency, I’ll throw a log of goat cheese and stir till the goat cheese is melted. It’s super good.

You just make it on the stove top. It’s super simple. I’ll do braised short ribs, over polenta, red sauce, meat balls, anything over polenta. It’s a great substitute if you don’t want to eat a lot of pasta. It’s gluten free. It couldn’t be simpler, kind of like grits, you need try it from scratch once. I’ve only had it buying it from that log, I was like it’s ok, but I’m not super excited about it. Then I tried a recipe that did stove top with the goat cheese in it and it was incredible!

If you wanted it toasty, it’s kind of a creamy porridge, but a savory porridge. What you can do too, is take a sheet pan, like a cookie sheet, and put a piece of parchment paper, and pour your polenta on it, flatten it out, and let it cool, then you can cut it and you can cut it into circles, or squares, or triangles or really whatever geometric shape floats your boat (like hearts) and then just fry it in butter on the stove top.

Do you put garlic in with your onion?

No, but you could. You could throw a shallot in with the red sauce, salt n pepper, a head of garlic. What ever you want to do. That’s the beauty of simple recipes to kind of make them your own. I’ve definitely thrown a shallot in before instead of a red onion.

do your polenta, cut it, let it cool, fry it in a little butter olive oil so you know you have a nice crisp brown crust. Then you can have that under your red sauce.

I love and I hate tomatoes, cause you have to do something with them so quickly. And sometimes the best thing is to just slice and sprinkle sea salt.

Salsa is a great thing to make in the summertime and it’s quick and you can make it to your liking.

All you really need to do is chop up a little:

  • tomato
  • red onion
  • jalepeno – leave the seeds in if you like is spicy
  • chop up a little cilantro

That will make a really nice little salsa, use it for dinner tonight.

Nope maybe a little lime juice, so it’s more like a more like a Pico de Gallo

It’s really it’s all the way you taste … it’s totally up to you.

What else can you make with tomatoes?

I make a ton of red sauce so I can take it out. I don’t can it, I just freeze it, lay it flat and once it’s frozen you can stand it up on it’s side. When you take on eo of those out it’s the perfect amount of 4-5 people. It’s a great way to portion it out. I like to make meat balls in a batch. If your only cooking for one or two people and you shop at Costco. I don’t know how to make a recipe for one or two people, I make it in bulk no matter what. You know your freezer is your friend! Being able to take stuff out of your freezer.

I have a big wedding I’m catering this weekend. My upright freezer in our shed is full of cupcakes and cake. And I had a wedding a few weeks ago too. So a lot of what John and I have been eating this summer is stuff I made last winter.

the other night I took out some Zuppa soup, its’ like italian sausage, some tomatoes, and some nokii in it. It was the perfect amount for like two bowls of soup?

why turn the oven on when its like a hundred degrees

cleaning out the freezer because I know I was gonna put like 500

i just spent about 2 hours pitting 10-20 lbs of cherries

put parchment down, quickest way to freeze cherries,

dump into a bag, gonna get freezer burn no doubt

leave cherries in freezer in

go to costco buy blueberries blackberries

peaches, hucks are in season,

why not buy or pick all you can right now,

it’s easy if you have freezer space why not do it

I drink a smoothie everyday for breakfast

Had a huge windstorm hurricane force winds, trees down powers still out, radio station

brother is in Cal on Fire

posted a picture on facebook, I’m like oh crap

I hope nothing though his house,

all he lost was some sunflower stalks

peacehes off his peach tree

I havae no idea what’s in my CSA this week. I have not gotten it yet, we got a precursor.

If you like what you heard on the Organic Gardener Podcast we’d love it if you’d give us hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the link here:

If you have any comments, questions, guests you’d like to see, or topics you’d like us to cover please send us any feedback positive or negative. We’re here to serve our audience and we can only improve with your help. Thanks for visiting Mike’s Green Garden changing the world one garden at a time.


Cooking with Private Chef Marisa Franz | The Kitchen in Missoula | Enjoying your Organic Produce | Week 5

The Kitchen in Missoula, takes your culinary expectations to new heights. They provide awesome food at reasonable prices for events and weddings.

Private Chef Marisa Franz shares her cooking expertise with us about how to use the food you get in your CSA share, from the Farmer’s Market or what you grow in your own garden!

What to do with all those Tomatoes?!

I figured since it’s the middle of August we can talk about tomatoes! What are we going to do with all of our tomatoes?

I don’t actually have that many this year, but everybody else I know has an excess of it. You want to be able to can them all and they don’t seem to ripen at exactly the same time, that you need them all to. So it’s always like do I have enough ripe to can enough salsa or make tomato sauce

I just did this this morning, I went out and picked all of my roma tomatoes, cause I had about a dozen of those, and my heirloom tomatoes and a couple of golden cherry tomatoes. I cut em all in half, put them in a cast iron pot, a smaller Le Creuset pot, it has a lid, it’s pretty exciting!

So I cut about a dozen tomatoes in half, and tossed the cherry tomatoes in whole. Then I sliced a red onion in half, horizontally, kept it intact. The root part was intact if that makes sense? I peeled off the outer layer, put the half of the onion in whole. Added a stick of butter, a couple of sprigs of oregano tied with kitchen twine so they’re easy to pluck out. And maybe a tablespoon of spicy tomato paste? It’s been simmering since about 9 o’clock this morning, its the most simple of tomato sauces you can do. In the winter time I like to do it, smells the house up really nice up. I hate that I have to use store bought tomatoes sometimes but to what are you gonna do?

Or you can use a can of san marzano plum tomatoes. It’s just a super simple tomato sauce recipe. I like to pour it over goat cheese polenta in the winter time, it’s this creamy delicious comfort food thing.

I just turned stove off, and I’m gonna let it completely cool. It’s been simmering 3-4 hours, but you could simmer for as little as 45 minutes. I’ve definitely come home from work at 5:30 and had this on table by 7:00.

What I like about it is you can just put it in the pot, and you literally don’t have to touch it, So you can go about your evening, and then whip up some polenta or noodles really quickly and you have dinner. The major time commitment is just simmering, it’s not you actively doing anything in the kitchen. Which is my favorite kind of meal to cook on a weeknight!

Do you want to briefly explain how to cook polenta and maybe what it is for listeners?

Polenta is basically corn meal, go to the bulk food section, buy corn meal. It’s a cup of polenta for a cup of water. Stir stir stir till you get this pudding like consistency, I’ll throw a log of goat cheese and stir till the goat cheese is melted. It’s super good.

You just make it on the stove top. It’s super simple. I’ll do braised short ribs, over polenta, red sauce, meat balls, anything over polenta. It’s a great substitute if you don’t want to eat a lot of pasta. It’s gluten free. It couldn’t be simpler, kind of like grits, you need try it from scratch once. I’ve only had it buying it from that log, I was like it’s ok, but I’m not super excited about it. Then I tried a recipe that did stove top with the goat cheese in it and it was incredible!

If you wanted it toasty, it’s kind of a creamy porridge, but a savory porridge. What you can do too, is take a sheet pan, like a cookie sheet, and put a piece of parchment paper, and pour your polenta on it, flatten it out, and let it cool, then you can cut it and you can cut it into circles, or squares, or triangles or really whatever geometric shape floats your boat (like hearts) and then just fry it in butter on the stove top.

Do you put garlic in with your onion?

No, but you could. You could throw a shallot in with the red sauce, salt n pepper, a head of garlic. What ever you want to do. That’s the beauty of simple recipes to kind of make them your own. I’ve definitely thrown a shallot in before instead of a red onion.

do your polenta, cut it, let it cool, fry it in a little butter olive oil so you know you have a nice crisp brown crust. Then you can have that under your red sauce.

I love and I hate tomatoes, cause you have to do something with them so quickly. And sometimes the best thing is to just slice and sprinkle sea salt.

Salsa is a great thing to make in the summertime and it’s quick and you can make it to your liking.

All you really need to do is chop up a little:

  • tomato
  • red onion
  • jalepeno – leave the seeds in if you like is spicy
  • chop up a little cilantro

That will make a really nice little salsa, use it for dinner tonight.

Nope maybe a little lime juice, so it’s more like a more like a Pico de Gallo

It’s really it’s all the way you taste … it’s totally up to you.

What else can you make with tomatoes?

I make a ton of red sauce so I can take it out. I don’t can it, I just freeze it, lay it flat and once it’s frozen you can stand it up on it’s side. When you take on eo of those out it’s the perfect amount of 4-5 people. It’s a great way to portion it out. I like to make meat balls in a batch. If your only cooking for one or two people and you shop at Costco. I don’t know how to make a recipe for one or two people, I make it in bulk no matter what. You know your freezer is your friend! Being able to take stuff out of your freezer.

I have a big wedding I’m catering this weekend. My upright freezer in our shed is full of cupcakes and cake. And I had a wedding a few weeks ago too. So a lot of what John and I have been eating this summer is stuff I made last winter.

the other night I took out some Zuppa soup, its’ like italian sausage, some tomatoes, and some nokii in it. It was the perfect amount for like two bowls of soup?

why turn the oven on when its like a hundred degrees

cleaning out the freezer because I know I was gonna put like 500

i just spent about 2 hours pitting 10-20 lbs of cherries

put parchment down, quickest way to freeze cherries,

dump into a bag, gonna get freezer burn no doubt

leave cherries in freezer in

go to costco buy blueberries blackberries

peaches, hucks are in season,

why not buy or pick all you can right now,

it’s easy if you have freezer space why not do it

I drink a smoothie everyday for breakfast

Had a huge windstorm hurricane force winds, trees down powers still out, radio station

brother is in Cal on Fire

posted a picture on facebook, I’m like oh crap

I hope nothing though his house,

all he lost was some sunflower stalks

peacehes off his peach tree

I havae no idea what’s in my CSA this week. I have not gotten it yet, we got a precursor.

If you like what you heard on the Organic Gardener Podcast we’d love it if you’d give us hopefully a 5 star rating on iTunes so other gardeners can find us and listen to. Just click on the link here:

If you have any comments, questions, guests you’d like to see, or topics you’d like us to cover please send us any feedback positive or negative. We’re here to serve our audience and we can only improve with your help. Thanks for visiting Mike’s Green Garden changing the world one garden at a time.


Watch the video: Washington. 1965 archive footage (January 2022).