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Our youngest child grew up at the local farmers market. Our market opened around the time he was born, and we welcomed the opportunity to walk to a local shop and buy food in the parking lot, from local vendors. The market’s founder even hired our toddler to “help” him, which consisted of playing with said founder’s phone and occasionally giving people change. His help enabled us to take our time at the market, make friends, and carefully consider our purchases.

But that was a luxury, no? Most markets don’t have free nannies. Eventually, we learned to navigate the market without the childcare.

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Well, I have to say it’s a great birthday gift (yup, today’s that day for me), and I couldn’t be more excited about the news. The Primal Kitchen Restaurants vision was born a few years ago, and today I’m proud to announce that the very first location in Southbend, IN, will open in one week—next Friday, July 21, 2017. 

I’ve got another great success story coming up in just a few, but I couldn’t let the morning pass without making the big announcement. Congratulations and thank you to our Southbend, IN, franchise owners, Tara and Tom Olson and to all the Primal Kitchen Restaurant staff. Check back next week for their success story, and get to know Tara and Tom’s own Primal journey.

Thanks, everybody, and enjoy your day. I know I will!

The post The First Primal Kitchen Restaurant Opens Next Friday! appeared first on Mark’s Daily Apple.

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Hot weather isn’t just the time to trade your boots for sandals — it often means a change in your diet, too. “Lots of people eat differently in the summer than in the winter — they’re grilling more, eating more fresh produce, or entertaining groups,” says Darla Demorrow of HeartWork Organizing. So it makes sense to refresh the freezer to make room for your change in food habits.

Beyond that, it’s just a good idea to plan a seasonal clean-out for your freezer. Between buying food in bulk and holding on to things because you’re afraid of running out of food, we tend to pack the freezer with food we’re not, honestly, going to eat. And that’s not only a waste of food (“The freezer is where good intentions go to die!” Demorrow says, sadly), but also a waste of money (“You could lose it all if there’s a power outage, and your freezer can’t perform well if you never clean it and it’s packed full,” she adds).

Plus, you need room for ice cream this time of year! Convinced it’s time? Here’s how to go about getting your freezer cleaned and organized.

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Let me introduce you to your new summer BFF: tomato water pops. These blush beauties are a savory snack on a stick that will make you a hero at every backyard BBQ between now and September, or even just your own personal hero at midnight on a hot August night. These pops are packed full of tomato flavor and studded with fresh basil, making them a fast and fancy appetizer option for serving a crowd. Here’s how to make these tomato Popsicles this summer.

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I have a small freezer, and with my family of four it gets jam-packed fairly quickly. Waffles, strawberries, Popsicles, rice, sausage, pesto — you name it, it’s in there. Between the fact that everything’s frozen solid and all that bulky packaging, it can be hard to find what I need or even see what’s in there.

That was, until I made this one simple rule: No boxes. Ever.

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Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods.

The name translates literally to “flame cake,” but flammekueche is neither a cake, nor is it on fire. Instead, it’s a cross between a savory tart and a pizza, a thin sheet of unleavened dough spread generously with crème fraîche, and sprinkled with slivered onions and bacon. The result is a study of contrasts: crisp-chewy crust, tangy cream, and nuggets of salty, smoky pork.

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From Apartment Therapy → Inspiring Kitchens You Won’t Believe are IKEA

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The grill has a way of transforming the simplest food into something truly magical. Take these chicken skewers, for instance. It’s just some pieces of chicken breast marinated in yellow mustard, honey, and garlic and threaded onto skewers, but what makes it so irresistible is that smoky char from the grill.

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Maine’s cold, clean water makes it ideal for seafood of all kind: Lobster, to be sure, but also oysters, those sweet and briny bivalves that we often associate with cooler climes. But, in Maine, you can (and should!) eat oysters all year round.

We caught up with oyster farmers Valy Steverlynck and Eric Horne to find out the best way to shuck your oysters — and how to eat them (besides slurped straight from the shell).

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