I know, I know

A line has been crossed. I'm using tofu in sweet things. But, before you skip over this suspect post, you should know that a) the tofu was really fresh and b) it was done in the name of Project Blueberry. Since we're living mere steps away from a netted heaven of "bluebundance", Kyli and I initiated the Project, the goal of which is both single and simple: make as much stuff with blueberries as we can. We're currently taking a break from the Project, but this one made it in before our sweet tooth started to rot out. The first bite was a little weird--oh, tofu?!?--but after that I liked it. It couldn't compare to what we made next, but I'd make it again for a vegan affair, although I'd probably add a bunch more sugar to the base. Recipe here.

"First You Feast With The Eyes"

This mondo salad is the blog's introduction to King's Valley Gardens, the amazingly awesome organic farm I'm at in Oregon. Let's see, what didn't it have? The lettuce, broccoli, zucchini, peas, carrots, apples, and, of course, daylilies (yep, they're edible) were all picked right before dinner. Served with a Basil-Poppyseed dressing. Mmm, mmm.

Strawberry Fields

Summer's here! And in the Santa Cruz area, that means one thing: Strawberries from Swanton Berry Farm.

The first organic farm in the country to sign a contract with United Farmworkers, Swanton provides solid benefits and ownership opportunities for its workers. Check out their site for more info. And the strawberries ain't bad neither.

Strawberries are a great source of vitamin C and phytonutrients--great for your heart! The small seeds also serve to keep teeth scrubbed white and plaque-free.

The bounty back at home