Just this past week Taylor brought to my attention this story.

Over the past few years I’ve seen a real push for locally grown produce, and Alice Waters who is featured in the article above, has been a pioneer for sustainable, locally grown produce for 40 years.

Today we live in a world where fruits and vegetables come to our dinner tables shipped to us from across the globe,  while convenient we miss out on fair prices, support for local farmers, and the ability to teach our children about the wonderment of growing what you eat.

This all made me think back to my childhood, and the person who first introduced me to growing and gardening, my sister.

Lisa has a garden the size of a small hallway and space here in the city is limited, but that never stopped her. Corn, eggplants, tomatoes, and a host of plants to attract butterflies and bees fill the backyard space. My sister taught me at a young age the power of getting your hands dirty and reaping the rewards. Fast forward to today, I do my own gardening on a fire escape.

So staying true to Alice Waters pioneering philosophy and to my inspiration, my sister, here’s a recipe the utilizes locally grown herbs in a buttery and flaky buttermilk biscuit.




4 cups all purpose flour, plus more for dusting           2 teaspoons minced fresh sage

1 tablespoon, plus 1 teaspoon baking powder              1 teaspoon sugar

1 teaspoon baking soda                                                          1 3/4 cups buttermilk

1 teaspoon salt

2 sticks unsalted butter, chilled and cubed



4 tablespoons butter

1 teaspoons minced fresh rosemary

1 teaspoon minced fresh thyme

(optional: sea salt)

On the stove melt 4 tablespoons butter with the rosemary and thyme, until fragrant. Set aside.


* Preheat oven to 375 degrees *Makes 1 dozen biscuits (varies with the size of the cutter you use)

  1. In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Sprinkle chilled/cubed butter over top and using a pastry blender cut the butter into the flour mixture until it resembles coarse crumbs. Add minced fresh sage.
  2. Pour in the buttermilk, using a rubber spatula fold into buttermilk into the dough. (A bottom up motion works best to get those crumbs at the bottom of the bowl.) It should just come together and the dough might be slightly sticky but don’t worry, the last thing you want to do it overmix!
  3. Turn the dough onto a lightly floured surface, with floured hands gently pat the dough to about 1-inch thickness. With a 2 1/4-inch round biscuit cutter, cut out the biscuits as close together as possible.
  4. Place the biscuits on an unlined baking sheet, brush the tops of the biscuits with the herb butter topping. Sprinkle with sea salt, if desired.
  5. Bake the biscuits for 18-20 minutes, biscuits will be golden and flecked with brown spots. Serve warm or at room temperature.


Do you grow your own herbs, veggies or fruits? Have any favorite places to get local produce?

This is an open thread, so feel free to share with me!

P.S. Also, a shout-out to Michelle Obama, who among ten recipients (including Alice Waters) is receiving the James Beard Leadership Award, for championing healthy and sustainable food!