by Ari LeVaux | Apr 2, 2020 | Backcountry Chef, SPRING
Community supported seed culture helps bring better vegetables to the garden By Ari LeVaux When planting seeds, it pays to think about recipes you will make with the produce. Plans for pesto call for Genovese basil. A mojito enthusiast needs a big ole’ mint patch. One...
by Ari LeVaux | Mar 4, 2020 | Backcountry Chef, SPRING
With the right dressing, bitter winter greens can be ‘charmed and disarmed’ By Ari LeVaux The farmers markets of summer get all the glory, but pound for pound, the winter markets have more guts. These off-season centers of homegrown commerce run from about Halloween...
by Ari LeVaux | Jan 31, 2020 | Backcountry Chef, WINTER
When life hands you snow, add some lemon to it By Ari LeVaux Way back before the holidays, when winter first began sliding its icy fingers down our necks, we still had the holidays ahead. But once they were over, we had nothing to look forward to but snow—and that’s...
by Ari LeVaux | Jan 2, 2020 | Backcountry Chef, WINTER
It’s grapefruit and vodka’s season. But add some mint if you want the magic By Ari LeVaux Few methods of coping with winter are superior to sipping a grapefruit martini. Composed of grapefruit, mint, vodka and sugar, it isn’t your typical martini. In fact, by most...
by Ari LeVaux | Nov 4, 2019 | Backcountry Chef, FALL
Eating wild foods in wild places is a special experience story and photo By Ari LeVaux I met the wild ricer behind a ski lodge near Lake Tahoe. We were there for a writing workshop, reading each other our work. The wild ricer was a hunting guide in northern Wisconsin...
by Ari LeVaux | Sep 10, 2019 | Backcountry Chef
Canning salsa is a labor of zesty love By Ari LeVaux Labor Day is unique among holidays in that nobody really “celebrates” it. It lacks the excitement of New Year’s, the virtues of MLK Day, the mystery of Easter, the love of Mother’s Day, the sorrow of Memorial Day,...
