Carrot Pudding

From the article ‘Indian Feast’ by Laura Booras in the Fall 2017 issue. For a link to the article and all the recipes in this menu, go to Global Local Cuisine. This dish for Carrot Pudding can be a little hard to predict—depending on the carrots, you might need a little more milk. If you

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September 27. 2017 | By Laura Booras | 0 comments

Food, Local Challenge, Recipes, Desserts, Recipes

Homemade Marshmallows

When did marshmallows stop containing marshmallow? Here’s a recipe that uses healthier ingredients than you’ll find in most packaged marshmallows and—most importantly—puts the marshmallow back in. You can find marshmallow root online. These make a great topping for the Thanksgiving Sweet Potatoes. 1 tablespoon marshmallow root 11⁄4 cup water, room temperature Coconut oil for greasing

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October 01. 2016 | By | 0 comments



Amy Bacheller’s Cherimoya Pudding

Cherimoya is available in the spring. This large, green fruit contains sweet, white flesh inside. It has large black seeds which should be discarded. Allow it to ripen at room temperature until it is soft to the touch, like an avocado. Once ripened, cherimoya will keep in the refrigerator or the flesh can be removed and

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April 24. 2014 | By Amy Bacheller | 0 comments



Lemon Pistachio Cake

  Makes 9 servings 1 cup flour 1 cup pistachio meal flour* 3/4 teaspoon baking powder 1 teaspoon ground cardamom 1/2 teaspoon salt 8 tablespoons butter (1 stick) 1/4 cup pistachio oil** 1 cup granulated sugar 3 large eggs (preferably local, free-range) 1/4 teaspoon Neilsen-Massey lemon extract 1/2 cup whole milk Zest of 1 small

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April 24. 2014 | By | 0 comments


Strawberry Jam

Even if you don’t “can”, you can make this simple “refrigerator” strawberry jam. The amount is small enough to use up quickly. Photos by Erin Feinblatt. Makes 2 cups 2 baskets fresh ripe strawberries, washed and hulled and sliced in half 1⁄4 cup local honey 1⁄2 cup granulated sugar 2 tablespoons fresh lemon juice Combine

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March 21. 2014 | By | 0 comments



Wine Cake

This is a moist, quick tea-bread style of cake that is lightly infused with the flavors of wine and olive oil, so you will naturally want to use good-quality, locally sourced wine and olive oil. The glaze gives it some pop, but it is essentially a simple cake that will shine when served with the

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March 10. 2013 | By | 0 comments

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