I like to drive through the fields on Sunday afternoons to check up on how things are doing – what is ready for harvest and what still needs a little more time. My wife Mary and I are usually dressed in our Sunday best for the drive and this time was no different.
Before we named this variety of sweet potato, which tastes like custard cream or crème Anglaise with hints of malted vanilla and caramel with a clean finish and velvety texture, it was named the unglamorous Sp 159-26. That's not a very flattering title for one of the best sweet potatoes I've had the pleasure of tasting in my life. Which is why the moment we tasted it, its name was changed to the fitting crème brûlée.
Calvin Lamborn has twenty grandchildren but his busy family schedule doesn't stop this innovative botanist of Twin Falls, Idaho from cultivating some of the most flavorful and unique pea varieties in the world.
I hated cauliflower as a kid. It wasn't necessarily the flavor that I disliked, but its resiliency, its ability to withstand the frost, to make it through to the colder months when everything else had succumbed to it.
Farmer Lee Jones shares his early winter menu must haves for 2016.
Last week I was a presenter at the MAD conference in Copenhagen, Denmark. Rene Redzepi and his team from Noma have organized this event for the past five years to address topics that are at the forefront for everyone in the food world. The presenters explore ideas under the big red circus tent on the outskirts of the city that resonate with all of us, no matter what corner of the globe we are working in.