VIDEO: Garden Gazpacho with Chef Wendy of Balasia/The Honey Underground

What a special treat!

One of my FAVORITE CHEFS OF ALL TIME, Chef Wendy Landiak, joined us at the Grow Indie Gardens while taping Episode 5 of our cooking show (online in a week!), to make a super-fresh gazpacho.

My new favorite memory of Wendy is now the image of her walking through the garden, cutting fresh veggies with her chef’s knife, and then lugging her Vitamix to a hay bale to set up her workspace.

It truly doesn’t get fresher than this, folks!

Garden Gazpacho with Wendy of Balasia + The Honey Underground

RECIPE for Garden Gazpacho

As you can see, nothing was meticulously measured, so here’s an idea of what went into the soup:

  • Fill a blender halfway with various tomatoes (rough chop large tomatoes into large chunks)
  • 1 bunch basil, leaves only
  • 1 clove garlic
  • 1 medium cucumber, cut into chunks
  • 1 tsp (or more to taste) smoked salt and/or Himalayan pink salt (if you don’t have these, regular salt will do, but it may not be as exotic!)
  • 2-3 hot peppers (lemondrop pepper, jalapeno, or hot pepper of choice! Removing the seeds will cut down on the heat. Add these to taste. Maybe start with one if you’re wary of the heat!)
  • 1 and 1/2 bell peppers (red and/or green), rough chopped in chunks

Start blending on a low-medium speed until gazpacho is blended. Stop while it still maintains chunky texture! That’s all. 

Optional: Drizzled with good olive oil, torn pieces of stale bread as makeshift croutons, garnish with fresh basil, add olive oil and heat on the stove for a pasta sauce

Wendy Landiak of Balasia and The Honey Underground on Save the Kales! making Garden Gazpacho… IN the garden.

Wendy cut up a bell pepper to make some impromptu spoons. And hey – it’s even kid-approved!

You can find Wendy at the Balasia stand at Farmer’s Markets across the Lehigh Valley. And if you EVER have the chance to attend her supper club, The Honey Underground (named after a poetic way of describing carrots), you MUST. GO. You must.

Find out where Wendy’s going, what she’s making, and how you can get her food by following the FACEBOOK page, or checking out her WEBSITE. 

Did I stress how delicious her food is? (Here’s a post I made about The Honey Underground — pictures!) Organic, local, always vegan, fusion-food inspired by cuisines around the world. She also caters events, will do private cooking classes, and is knowledgable about food allergies and even Ayurvedic cooking.

Thankful Thursday: 7 September 2012

Today’s Thankful Thursday (on, ahem, Friday) comes from a need to slooowwww down. Times like these call for a good trip to the library, where think I got the best seat in the house! That’s a start. Today I’m remembering the best parts of the last few weeks, beginning with something beautiful I found a few moments ago.

“There are two ways to spread happiness. Either be the light who shines or the mirror who reflects it” – Edith Wharton

.     .     .     .     .

LoveList: September 07, 2012.

{This rainbow of lines drawn in pen inside a 1962 copy of “Something Wicked This Way Comes” from the library.}

{Last week I went to write at an outdoor mall and sopping wet children fresh from the fountain came up to tap on my keyboard and make jumbles of letters. Water dripped from their chins when they smiled.}

{Picked up this soda, first for it’s package design, second for it’s color and third for it’s delightful flavor combination: grapefruit + chamomile + cardamom. The others are equally lovely.}

{While taping for STK! Episode 5 (it airs this Sunday!), chef Wendy brought her Vitamix into the garden to make some food. She was walking through the veggies with that huge knife, hacking tomatoes from their vines in a strange vegan, local, organic, DIY, insert-other-word-here Children of the Corn-esque scene.}

{We had a steering committee meeting for the Bethlehem Food Co-op at Robin’s house, which is one of the most gorgeous, covetable homes in the entire Valley. There is strange and lovely art everywhere and it’s full of love from a family that is, no surprise, also full of love and creativity. Plus, she made vegan carrot cake with cream cheese frosting. Everyone had seconds.}

{I went with Christian to be photographed for the cover the The Mix weekly paper, and for a few hours we made faces and smirked at cameras. It was such fun to be in a room with friends, reaching for imaginary apple trees and trying not to laugh. Behind-the-scenes photos are HERE.}

{… and somehow, Fall happened.}