Cecilia Nasti came out to the farm on the same evening that our crew was shooting skeet after work. She wasn’t ruffled, however, to hear gunshots at an organic farm. Her “real job” at Texas Parks and Wildlife has her covering hunting issues as well as natural places of beauty for their radio pieces about Texas Parks. She recently did a story on nothing other than… skeet shooting. It was a true pleasure to hang out on the back deck with this Austin original and our one-time neighbor. Her love of food, gardening, and cooking is evident: her Field and Feast show, which airs on KUT every weekend and took the place of Growing Concerns, is her own baby. She does it to spread the good word about farm-to-table connections. Her podcast about Tecolote is airing on KUT this Saturday, April 28, at 11:55 a.m., or Sunday, April 30, at 11:01 a.m. You can also hear the podcast anytime from her website.
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Read Addie Broyles’ Food section cover story from April 11, 2012: After long battle over water, Tecolote Farm finally moving on! It has been a long four years since our wells dried up here at the original farm. Statesman writer Addie Broyles tells the tale of how we keep on keepin’ on.
Love this recipe from CSA basketeer and cooking master Kristin Schell, of The Schell Cafe 4-6 cups fresh spinach 1⁄4 cup toasted pine nuts 2 tbs fresh lemon juice (appx one lemon) 4 – 5 tbs extra virgin olive oil * 1⁄2 cup grated parmesan cheese salt & pepper to taste Squeeze the lemon into the bottom of a large serving bowl. Add olive oil and wisk until emulsified. Taste and add more lemon or olive oil to taste. Add salt and pepper. Gently tear spinach and add to the bowl. Top with toasted pine nuts and grated parmesan cheese. Toss and serve. *The general rule of thumb for making a vinaigrette is a ratio of 3:1. 3 parts oil to 1 part vinegar, in this case lemon juice. I like this dressing lemony, so I use a more equal ratio.
1/3 cup freshly grated Parmesan cheese 5 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 teaspoon finely grated lemon peel 4 cups (packed) baby arugula 1 cup halved cherry tomatoes Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.