From Antioch Kitchens
December 09, 2015
November 01, 2015
By Isaac DeLamatre What is it about the fall that I love so much? It is a great transitory state, constant flux, perpetual change. Fall is the final good bye to all things summer, for a time, before we plummet towards a certain colder fate. Getting out of bed was hard this morning. It has been this way all week. The first frost of the season visited last night. Nothing beats being wrapped up in warm blankets, insulated, the warm weight of a cat curled up on your legs. The hardship, the satisfaction. The cold brings both.
October 07, 2015
Traditions and reflections. A measure of friendship. A new tradition is emerging at Antioch College. For the past two summers Antioch Kitchens has hosted a community event to honor the hard work of our farmers and the bounty of the season. Our annual Harvest Celebration seeks to extoll the wonderful seasonal offerings of the Miami Valley. We give thanks for another blessed growing season and partake in revelry with our friends and colleagues.
August 10, 2015
Antioch strives for meal program fit for the college's philosophy. Communal meals featuring local, sustainable items are served instead of the typical overabundance of options found in a college dining hall.
March 10, 2015
By Isaac DeLamarte We have reached the halfway point in winter. These are dark days for vegetables, and by extension, food. The only local vegetable we have seen in months is turnips. This is the time of year when the depression sets in. Our only signal of rapprochement is that daylight remains until around 6:30 p.m., and supposedly, the earth is tilting towards the sun in such a way as to raise our average daytime temperatures. Spring looms, but not close enough.
December 05, 2014
By Isaac Delamarte
November 06, 2014
By Isaac Delamarte
September 30, 2014
Velvety, blood red, roasted and peeled. Beets resemble recently removed hearts floating in post-op flotsam. It would be grim if they were not so delicious.
June 26, 2014
The following a spectacular spring the heat of summer has eased in and with it all the joys and festivities commensurate to the sunny season. The mark of summer on the farm, and subsequently the kitchen, are a delicious array of special treats and the long awaited return of many fresh culinary standbys.
May 30, 2014
As a reward for surviving a long and brutal winter, spring’s bounty brings us a magnificent vegetable. Asparagus officinalis, whom we know colloquially as asparagus, begins punching through the thawing soil when temperatures finally begin to hover around 50 degrees.