Amy Andrews
Amy Andrews inspires people to care about where their food comes from, cook simply with the seasons, and cultivate a joyful relationship with food and body. She is a certified wine professional from the Culinary Institute of America at Napa Valley and blogs at RIPE Food & Wine.
Fuyu Persimmon, Shiso, and Baby Romaine
Crisp and honey sweet, Fuyu persimmons add a bright lift to snack boards and winter salads.
December 28, 2023
Purple Daikon Radishes, Curly Kale, and Leeks
Surprising beauty can be found in roots, lying just below the earth’s skin.
September 25, 2023
Chokecherries, Lemon Cucumber, and Dill
Chokecherries are so much more than scraggly bushes.
June 28, 2023
In Season: Meyer Lemons, Green Garlic, and Castelfranco Radicchio
Seeing Meyers in our groceries this time of year gives me hope that the sun will eventually melt the snow and warm our soil for growing.
April 1, 2023
Shallots, Kumquats, and Crimson Lentils
Sweeter and milder than onions, shallots are great to use in stews of all kinds, from vegetarian to beef bourguignon.
December 29, 2022
Candied Kumquats
Winter means citrus fruits in places warmer than Montana but thanks to our local retailers, we can still enjoy these sweet-tart delights.
December 28, 2022
Trail Bars
I keep these trail bars refrigerated when I’m at home, but they do hold up well in a day pack when you’re on the go.
September 26, 2022
Sweet Potato Fries
Serve fries as an appetizer or side dish; they are especially great with chili.
September 26, 2022
Coriander Seed, Carnival Squash, and Sage
A prize for growing your own cilantro are the mini bouquets that form in the fall.
September 22, 2022
Fried Sage Leaves
Fried sage leaves are delicious to munch and their bold flavor and crispy crunch make an ideal accent.
September 22, 2022