This is me, caught in the act, during the San Juan County Fair. I was cooking Paella and discussing the importance of local foods and the need to buy from Farmer’s Markets. You can hear me speaking at this event here.

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Here is a short video I made about hand making pasta.

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It has been a very busy summer. Between the usual dinners, parties and functions I managed to squeeze in an appearance at the County Fair doing an cooking demonstration using local foods, all while keeping The Gastrocast going.

Now, the harvest is almost over. We didn’t get as much as we’d hoped from the Kitchen Garden as it was so dry, but the Polytunnel surprised us with a bounty of Tomatoes and Chillies which are still coming. Hopefully we should be harvesting lettuces and herbs until Christmas, weather permitting, from the tunnel. All this has lead to an abundance of material for a second cookbook, if I can ever find some time for it. . . .
Meanwhile I should be cleaning the chicken coops and getting the Gardens and Livestock ready for Winter before the cold, rainy weather really hits us with a vengeance.

In addition, this week, I am working on a few mid-season events, getting ready for a television appearance and beginning to take bookings for the holiday season. Of course Rowan is right there taking it all in. I’m not sure if she’ll appear on TV with me just yet. I suppose it depends a bit on the weather. Even if she doesn’t I wager she’ll be underfoot “helping” get ready for it all anyway. At 13 weeks old she’s really keeping us on our toes. More on the TV thing later.

A little video care of new pans:

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This week’s Gastrocast is out–the cooking show about “food, cooking and the politics of what we eat”. Apart from talking about things going on with the company, the island, and the garden we cook two Rhubarb dishes–A Rhubarb & Sweet Cicely Fool, and Grilled Pork Chops with Rhubarb Cumberland Sauce. It’s spring turning into summer, it’s food out of the garden and it’s all good.

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In this week’s show we make a Winter Salad of Chicken Thighs with a Blood Orange Vinaigrette.

For this and much more check out the show or subscribe to it via RSS.

If you’re looking for detailed cooking classes taught by a knowledgable chef, who’s available to answer questions, this is a great way to find what you want–for FREE!

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