Recipes for classic cooking with local veggies, featuring Angela Latimer from Bake It With Love, interviewed by David Crowley from Cooking Chat. On her website, Angela shares classic recipes, comfort food treats, hearty soups, rich and delicious desserts, and much more - all in easy-to-follow recipes that the whole family will love

This episode covers:

• Angela's early cooking experiences influenced by her family, particularly her grandmothers and mother.
• Discussion about favorite recipes passed down through generations, including stroganoff and casseroles.
• How Angela and her husband enjoy cooking together as a couple.
• Why cooking at home is so cost-effective and often better than what you can get a restaurant.
• Angela shares her favorite method for cooking Brussels sprouts using bacon, butter, and beef broth in a cast iron skillet.
• Discussion on using an air fryer for crispy potatoes with minimal fat.
• Angela talks about freeze-drying onions and suggests a recipe for Tennessee onions, which involves thick-sliced onions baked with butter and cheese.

Angi Schneider talks about preserving fresh vegetables through a variety of methods. Angi has written two books on the topic! She also shares ideas for vegetables from our latest CSA pickup, including cherry tomatoes, leeks and kale. Hosted by David Crowley from Cooking Chat.

This episode covers:

• Angi's approach to leading a simple life.
• How Angi's interest in cooking and simple living evolved.
• Strategies for preserving fresh food through drying, freezing and canning.
• Ways dried foods can be used to add nutrition to meals while avoiding food waste.
• Ideas for preparing cherry tomatoes, leeks and kale.
• Topics covered in Angi's books.
• Equipment and tips for those just beginning to preserve their food.

In this episode, host David Crowley from Cooking Chat talks with Chef Paul Arangorin, about the cuisine served at Halter Ranch to accompany their organic Paso Robles wines. Chef Paul also serves some delicious ideas featuring the ingredients from our local CSA pickup, paired with Halter Ranch wines.

This episode covers:

• How cooking with his father growing up influenced Chef Paul to get into cooking.
• The exciting opportunity and challenge of creating a food program to accompany their outstanding wines.
• Chef Paul's approach to sourcing ingredients from the organic Chef's garden and other nearby farms.
• Adjusting the menu regularly to follow the microseasons and utilize what is available locally.
• A tasty idea for preparing cantelope and serving it with fish.
• Considerations for creating dishes that pair well with wine.