Crystal Grobe is a local food writer who truly enjoys creating new dishes using fresh and local ingredients. Although she likes trying new restaurants for inspiration, the best dishes come from her own kitchen and she wants to share them with her readers.
Crystal created Café Cyan in 2006 as a way to share recipes and inspire others to try new foods. In early 2009, she created a food blog for WCCO called Bite of Minnesota, which focuses on local food in Minnesota and the surrounding area.
Crystal loves Minnesota and its vibrant community of interactive and innovative people. She is constantly on the go in search of new foods, events, music, and friends. She lives in the south metro with her husband, Ryan, which gives them easy access to both the bustling cities and the local farms.
As much as I don’t want to admit it, the weather dictates a lot of what I do. It affects the way I dress, my daily schedule, my eating habits, and of course it affects my mood.
Last year I talked about the new salmon share offering from Sitka Salmon Shares and we loved it so much that we renewed again this year and have been enjoying our monthly salmon deliveries throughout the summer.
Each year we have a garden (a patio container garden), and each year we rush to use or preserve everything at the end of the season. This year we’ve been pretty good about preserving as we go along: using basil in pepper jelly, drying herbs while at their peak flavor, and being diligent about picking cherry tomatoes as soon as they are ripe. It’s been a great season.
We’re just a couple of weeks into football season, so it’s time to think about dishes that are easy to eat while watching the game. Football season or not, we tend to graze in our house on Sundays, using up odds and ends of what is left in the fridge and pantry, so we’re well conditioned for the graze-fest that the football season brings.
If you’re like me, workweeks are hectic so breakfast has to be easy. As much as I’d love a hot breakfast in the morning, my hot options are oatmeal at my desk or grabbing a breakfast sandwich from the cafeteria.
It was a busy weekend at the market with an abundance of colorful produce at every turn. Crates of melons, bushels of tomatoes and peppers, and plenty of green made up the color palate as I walked the aisles of the Minneapolis Farmers Market. After making the roasted sun gold tomato sauce last week, I had to make another batch for my upcoming book club/birthday celebration and was on the hunt for sun gold tomatoes. Luckily I found them at Rolf’s Produce and dashed home to make more sauce for one of my favorite zucchini recipes from 101 Cookbooks.
After counting chips, Twinkies, and random slices of fruit and tomatoes as meals over the long weekend, it was time to return to normal meals and refocus on the ingredients from our salad share and our small garden.
The beauty of a weekly crop share is that there is never a shortage of produce in our fridge. Even our smaller salad share keeps us eating fresh meals through the week. I look forward to receiving the box each week so I can dig in and start meal-planning.
Are you ready to spice up your grilling routine? Tired of burgers, hot dogs and brats? Let me suggest a fun and flavorful alternative from the Mexican market: marinated carne asada or carne al pastor.
Remember all those strawberries I picked a few weeks back? While most went into the freezer for future storage, I used a few cups to make a variety of simple syrups for drinks. It’s a simple way to spruce up beverages (hence the term “simple syrup”) and so easy to make.
Do you ever have a discussion with your partner or spouse that goes a little something like this?
Recently, a group of food bloggers, photographers and general food lovers got together in downtown Minneapolis to tour the food trucks. It is amazing to see how many new trucks keep popping up and we were eager to try a few of the new offerings.
My garden is growing fast and I’m amazed at how big my tomato and pepper plants have gotten over the last few weeks. My herbs have shot up too and taken over their containers, causing me to be more diligent about harvesting the leaves for things like basil-mint water, dried herbs, and sauces.
Getting started is sometimes the most difficult part of a cycle. Take this year’s growing season for example. It was so tough to get started, not for lack of trying, but for lack of warmth. Now that the temperatures have risen and the ground has enough (and sometimes too much) moisture, the familiar produce of our growing season has started to pop up in both fields and markets.
Last week, I had a happy hour date set up with some friends from a previous job. Plenty of time was spent discussing available dates and possible locations. Babysitters were secured, work tasks were prioritized, and three hours before go time, someone backed out, followed by another, and yet another.