Comments for Socalocavore - Celebrating San Diego's Sustainable Agriculture and the Locavore Lifestyle http://socalocavore.com Wed, 07 Jul 2010 19:31:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Episode 1: The Market Garden by SanDiegoBotanicGarden http://socalocavore.com/1531/socalocavore-the-market-garden/comment-page-1/#comment-2050 SanDiegoBotanicGarden Wed, 07 Jul 2010 19:31:53 +0000 http://socalocavore.com/?p=1531#comment-2050 Incredible garden and philosophy, and a great video! Incredible garden and philosophy, and a great video!

]]> Comment on Dreaming of Wild Edibles by Renée Woodring http://socalocavore.com/1055/dreaming-of-wild-edibles/comment-page-1/#comment-2048 Renée Woodring Mon, 15 Jun 2009 18:34:38 +0000 http://socalocavore.com/?p=1055#comment-2048 Thanks to the good folks at La Milpa I have also learned to identify purslane - another edible weed that takes root in their beds. It is rich in omega 3’s and has a mild flavor with a hint of sweetness. I had a great time weeding the parsley beds while munching on the miniature magenta lamb’s quarters and purslane plants I was pulling. Thanks to the good folks at La Milpa I have also learned to identify purslane – another edible weed that takes root in their beds. It is rich in omega 3’s and has a mild flavor with a hint of sweetness. I had a great time weeding the parsley beds while munching on the miniature magenta lamb’s quarters and purslane plants I was pulling.

]]> Comment on Dreaming of Wild Edibles by Renée Woodring http://socalocavore.com/1055/dreaming-of-wild-edibles/comment-page-1/#comment-2047 Renée Woodring Mon, 15 Jun 2009 18:33:27 +0000 http://socalocavore.com/?p=1055#comment-2047 I'm so jealous - I just had my first experience with nopales. I was gifted the bright green cactus pad by a vendor at the farmer's market in National City. She gave me several suggestions for preparing it, and translated other helpful hints from the nearby Spanish speaking vendors and customers. I understood a few words here and there - huevos, frijoles - but my Spanish is limited to a few years of high school language class. I really should learn how to speak food in Spanish. It seems like a very helpful skill for a socalocavore to possess. I’m so jealous – I just had my first experience with nopales. I was gifted the bright green cactus pad by a vendor at the farmer’s market in National City. She gave me several suggestions for preparing it, and translated other helpful hints from the nearby Spanish speaking vendors and customers. I understood a few words here and there – huevos, frijoles – but my Spanish is limited to a few years of high school language class.

I really should learn how to speak food in Spanish. It seems like a very helpful skill for a socalocavore to possess.

]]> Comment on Three Sisters Stew by Renée Woodring http://socalocavore.com/750/three-sisters-stew/comment-page-1/#comment-2045 Renée Woodring Mon, 15 Jun 2009 17:08:48 +0000 http://socalocavore.com/?p=750#comment-2045 I made a variation on the Cookus Interuptus recipe, subbing in 3 Starship squash and 5 Roma tomatoes. It was all fresh, all local (excepting the spices), and all delicious! I made a variation on the Cookus Interuptus recipe, subbing in 3 Starship squash and 5 Roma tomatoes. It was all fresh, all local (excepting the spices), and all delicious!

]]> Comment on Dreaming of Wild Edibles by borowadam http://socalocavore.com/1055/dreaming-of-wild-edibles/comment-page-1/#comment-2044 borowadam Mon, 18 May 2009 17:52:54 +0000 http://socalocavore.com/?p=1055#comment-2044 Loved your article. I'm a food writer currently visiting fiom my current home in Tucson, where we eat cactus flowers, mesquite tree beans and all sorts of other fascinating, healthy and DELICIOUS wild foods. Thanks for the article. It's the first part of my education as to what wild foods can be found out here in glorious San Diego. I must get my hands on some lamb's quarters. After that, the sky (or ground) is the limit! P.S. I just took a cholla bud harvesting workshop with an old friend of Gary Nabhan's, Martha "Muffin" Burgess. What a slice of heaven! Loved your article. I’m a food writer currently visiting fiom my current home in Tucson, where we eat cactus flowers, mesquite tree beans and all sorts of other fascinating, healthy and DELICIOUS wild foods.

Thanks for the article. It’s the first part of my education as to what wild foods can be found out here in glorious San Diego. I must get my hands on some lamb’s quarters. After that, the sky (or ground) is the limit!

P.S. I just took a cholla bud harvesting workshop with an old friend of Gary Nabhan’s, Martha “Muffin” Burgess. What a slice of heaven!

]]> Comment on Monsanto Supports My Public Radio? by kcontrer http://socalocavore.com/998/monsanto-supports-my-public-radio/comment-page-1/#comment-2043 kcontrer Tue, 05 May 2009 21:30:21 +0000 http://socalocavore.com/?p=998#comment-2043 hello, i was googling about this sponsorship and send a letter to NPR expressing my discontent. Nice blog btw. hello,
i was googling about this sponsorship and send a letter to NPR expressing my discontent. Nice blog btw.

]]> Comment on Contact by goblue2k2 http://socalocavore.com/contact/comment-page-1/#comment-2042 goblue2k2 Tue, 24 Mar 2009 17:02:49 +0000 http://socalocavore.com/?page_id=146#comment-2042 Hi Renee! Just wanted to say that I love your website. Truly great. I'll be stalking it daily! Also, here's another link for your list, the NEW Urban Slow Food Page: http://www.slowfoodurbansandiego.org/ It was great to meet you. I'm the crazy/chatty gal from the Slow Food Visions butcher paper table, by the way. :) Thanks for letting me know about the website! Lauri Hi Renee!

Just wanted to say that I love your website. Truly great. I’ll be stalking it daily!

Also, here’s another link for your list, the NEW Urban Slow Food Page:
http://www.slowfoodurbansandiego.org/

It was great to meet you. I’m the crazy/chatty gal from the Slow Food Visions butcher paper table, by the way. :)

Thanks for letting me know about the website!
Lauri

]]> Comment on Is ‘Value Added’ Worth The Price? by goblue2k2 http://socalocavore.com/672/is-value-added-worth-the-price/comment-page-1/#comment-2041 goblue2k2 Tue, 24 Mar 2009 16:58:27 +0000 http://socalocavore.com/?p=672#comment-2041 Great article! So glad I met you at Slow Food, keep up the good work! Great article! So glad I met you at Slow Food, keep up the good work!

]]> Comment on Christmas Limas For Sister Night by Renée Woodring http://socalocavore.com/610/christmas-limas-for-sister-night/comment-page-1/#comment-2040 Renée Woodring Thu, 12 Mar 2009 01:24:06 +0000 http://socalocavore.com/?p=610#comment-2040 This weekend I kept the heat on medium low - hotter than I normally simmer things - and put a lid on the pot - duh! When I checked them at an hour and a half they were already a hair past done. Next time I will start checking around an hour to get the perfect balance between melt in your mouth goodness, and slightly too mushy. Good luck! This weekend I kept the heat on medium low – hotter than I normally simmer things – and put a lid on the pot – duh! When I checked them at an hour and a half they were already a hair past done. Next time I will start checking around an hour to get the perfect balance between melt in your mouth goodness, and slightly too mushy. Good luck!

]]> Comment on Christmas Limas For Sister Night by sunshinecook http://socalocavore.com/610/christmas-limas-for-sister-night/comment-page-1/#comment-2039 sunshinecook Wed, 11 Mar 2009 22:33:55 +0000 http://socalocavore.com/?p=610#comment-2039 Just wondering if you've tried the Chrismas Limas again. I have a batch soaking today and would like to know how long they took on your second try. Just wondering if you’ve tried the Chrismas Limas again. I have a batch soaking today and would like to know how long they took on your second try.

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