One of my clients was running out of growing room this year. The three beds I gardened last year weren't enough to satisy, so we wanted to expand. Lo and behold, we decided to farm out the top of their garage. A few yards of soil and compost later, and VOILA - we're in business.

The most challenging part of starting a large garden is cutting in rows. I didn't want to do standard row-farming. I wanted to create the illusion of fullness. To accomplish that, I zig zagged some rows in. When all the plants are full and in bloom, it will look abundant and nearly overcrowded. That's the goal!

Before - June 2010

After - mid-August 2010

Two batches of peach & honey jam being cooked simultaneously. The pot on the left is just getting under way. The pot on the right had been cooking for 20 minutes, after having rested overnight. Note the difference in color! This often happens in jam-making.

When I wrote a book, it never occurred to me that people would actually read it. Not read it, read it, but identify with it. I didn't think of it as spreading a message or trying to inspire people, I just wrote about what I love and how I cook and sent that little baby off into the world. A happy consequence, of course, is that people do read the book. I receive emails and students have come to my classes already jazzed about the prospect of cooking at home, or putting up preserves.

Last week, I found this awesome review on Amazon.com of my book. I was shocked, thrilled and so pleased that someone made a committment to make a change. It was so rad to see! Read this..................

When I first saw the title I knew I had to have it. Urban Pantry, Thrifty, Sustainable, Seasonal? Amy's words spoke right to me.

I am a new stay at home mom and we are on a real tight budget, $200.00 every other week for a family of five. I decided to base our grocery list this pay day off of her recipes mainly for two weeks. We spent 190.00 total at Costco for the basics, PCC for a few extras, and our family sized box from our CSA that we receive weekly. We've been eating like kings, and organic none the less! The recipes are so simple yet have that little extra something special. I just made the perfect roast chicken tonight and my husband asked me to marry him...again! Maybe that recipe should be renamed "love bird" or "proposal chicken", no kidding.

I am looking forward to trying EVERY recipe and taking up canning for the first time, and next spring planting a back porch garden all with my new BFF. This book has been so inspirational. I also live in Seattle and my front porch view is dumpsters and a parking lot. I used to think I couldn't wait to have a real yard, but now I can see there's no reason to wait to plant a garden. I used to think my "two butt" kitchen wasn't big enough for canning but, now I can't wait for small batch preserving.

Amy makes the most daunting tasks simple and savvy. Her words are inviting and friendly. Her tips and advice are smart and timely.

I own MANY cook books and just this one speaks to my soul.

I just subscribed to edibleSEATTLE because I heard she's a contributer because, I as well can't wait for her next book.

I was so stoked, that I posted a comment hoping Ellie would see. I asked Ellie to keep me posted on her experiment.

Ellie, This is AWESOME! I can't wait to hear how the 2-week experiment worked out! Thank you for all the nice words. You're a GREAT writer, yourself! Best, amyp

And with that...........she DID! And not only did she keep me posted, she also attended my preserving class last week at Cupcake Royale and introduced herself and her awesome family afterwards. Ellie has three children. She is the matriarch with a family of five trying to make it all work and raise three little human beings. Her children were utterly engaged and conversational, her baby was adorable and her husband was absolutely charming. (He watched all three kids in the cafe during class for a little under two hours - no small feat!) I met them all, we chatted for a bit, I gave Ellie a big hug. I don't even know this person and I'm SO proud of her for making an effort! She is showing her children that it is possible to eat well and healthy, and representing women everywhere by making sacrifices and putting her family first. Ellie is a stay-at-home mom, while her husband works two jobs to support the family. That is hard on any family and they all came in with smiles on their face and glowing. I love love LOVED meeting Ellie and her family. They are seriously my heros.

Here are the 'results' of her 2 week experiment.................

My BFF!

This 2-week experiment has turned into an everyday ritual, pretty much. I guess I never really knew, or just forgot, how versatile and delicious pantry staples could be. Cornmeal mush has transformed into parmesan pollenta. Quinoa isn't just a dinner side dish everytime, now it's vanilla quinoa pudding for breakfast or dessert. Yummmmm.

I spent around $200.00 for those two weeks and I was able to try over 12 of your recipes. I love to cook and my family loves to eat, what can I say? We are still cooking and eating our way through your book. Stocking my cute little urban pantry as I go.

What an absolute JOY for my family and I to meet you. Your class at Cupcake Royal was TOO SWEET! Way too much good stuff for me to go on and on and on and on about. You just totally rock, and I hope you become even more famous than my other BFF Gweneth Paltrow:)

Ellie

My friend Gannon is always asking me to keep a video camera on my life because I always have a good story to tell. I've been thinking about keeping a book tour journal, instead.People make the coolest observations, sometimes, or ask awesome questions. In a departure from my typical posts where I hope to educate or inspire, here I'm just sharing a story.

Last night, I gave a little chat to the Literary Group at the Rainer Club. They were seriously some of the most gracious people I’ve ever met. Incredibly polite, ladies crossing legs at their ankles kind of a crowd. They were incredibly enthusiastic and also very conversational. It was a great great night.

One of the woman in attendance (the one with the hot shoes!) asked me “How many projects do you currently have going?” I laughed out loud. No one has ever keyed in to the fact that my small apartment acts as a sort of laboratory. I constantly have things fermenting, drying, steeping and more. With that, here is a list of my current projects and experimentations:

Vinegar steeped with Chamomile, Mint, Rose, Lemon Balm for FACIAL TONER

FENNEL BLOSSOM heads stuffed in a paper bag and drying for my spice cupboard.

LIME BASIL VINEGAR for salads

HERBAL SUN TEA with tangerine sage, mint, anise hyssop, thyme & lovage in my fridge, finally. If you don’t get it in there fast, it ferments and tastes boozy

CHOCOLATE MINT steeping in milk for ice cream? Ganache? Haven’t decided.

LUCIA PLUMS that I picked from the tree I just noticed across my street. Think I’ll make jam tonight.

I received this email last week and it made my day! I host monthly canning classes at Cupcake Royale on Capitol Hill and I'm thrilled that a student left and actually applied the knowledge at home. Check out what she wrote & the accompanying pic! I feel like a pround mama. Not only did she take the time to write a lovely note, she included pics. La-la-la-love it. Thanks, Cynnie!

Dear Amy,

I attended your class at Cupcake Royale few weeks ago with three of my friends.  That night we made a date to can and preserve.  Tonight was that night.

All of us were canning virgins and like any first timer we were a tad nervous.  I must say when all of us heard that first POP! (Pun intended) of the first can we all got the biggest, goofiest grins on our faces.  Every pop after that we clapped with joy.

We made 'Three Chicks' Sticks' (pickled organic green beans and carrots) and 'Three Mam Jam' (organic blueberry jam).  We all agreed that it was so fun but we were glad we were there to hold hands the first time.  We are already planning another canning party for October.

Thank you for the great class and for the inspiration.

Best,
Cynnie

I did a lil' chef demo at the Peachtree Farmers Market in Atlanta yesterday and man, o' man, was it HOT. The market was hoppin' despite the heat, and I did take a few moments to step away from my burner and cruise the farm stands. Bought some Tupelo honey for my neighbors (who are graciously watering plants in my absence - thank you!), ate a pineapple-mint ice pop, snacked on some wood-fired pizza and drank one of the most thirst-quenching teas I've ever had the pleasure of tasting.

Back in my make-shift kitchen, I demo'd "3 Ways to Preserve a Tomato" because Atlanta is HOT and there is a glut of sun-loving produce. Tomatoes, watermelons & peppers abound in Hotlanta. I tackled tomato preservation as a creative way for people to extend the bounty and get smart about putting up produce.

The first recipe is a straight up canned tomato. You basically cook down tomatoes, add some acid and can. (Saftey note: do not can without using tested recipes!)

I also did a slow-roasted tomato doused in olive oil, herbs and salt and pepper. In a single layer, toss all ingredients on a sheet pan and bake at 250 for 3 hours or so, until tomatoes are wrinkled. Cover with a cap of olive oil and hold in your fridge.

The third recipes was by far the most popular: Tomato Jam. Once again, I borrowed this dish from my dear cheesemaker friend Lynda (who is a huge culinary influence of mine) and made a super simple tomato relish years ago that I never forgot. Part acid, part sweet, a little toasty, this jam is perfect with sharp cheese and crackers, or as a condiment to roasted meat or sandwiches. EVERYONE asked if the recipe is included on the pages of Urban Pantry. It isn't, so I promised to post it here. Full recipe with proportions will follow when I'm back in Seattle and able to test a recipe for real, but this will work for those dying to get their hands on it sooner.

Thank you all for coming to the market & buying my book! I had an awesome time.

Tomato Jam

Dry roast seeded tomatoes with a sprinkle of salt in a large saute pan over medium low heat, removing moisture, about 30 to 40 minutes. Add a tablespoon or two honey, a spoonful of toasted sesame seed, 2 grates of orange zest and about a teaspoon of ginger to taste. Serve.