About Amy

About Amy

I am a cook, author, and urban farmer. I currently live in Seattle. I am all for LIVING GREEN! I am also a speaker, teacher, TV show host and a handful of other 'jobs' that revolve around food, farms and the environment. Here is how it all began...

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Canning Labels
$9.00
[Product]
Fresh Pantry COOKBOOK
$21.95
[Book]
Kale eBook
$2.99
[book]

Articles

Seattle Magazine

Tilikum Place Chef's Favorite Ingredient: Walnut Vinegar

Seattle Magazine, Oct 2014

A fortuitous souvenir brought back from France by her sister led Ba Culbert, chef and co-owner of Tilikum Place Café, to one of her dearest ingredients-walnut vinegar. While not a fan of other flavored vinegars, Culbert immediately loved how walnut vinegar has a "subtle and nuanced flavor that keeps dishes light."

Edible Seattle

Seeing Red - Preserving Cranberries

Edible Seattle, Nov 2012

By now, we know that the Pacific Northwest is an absolute cornucopia of farm fresh produce, so when I stumble on a new fruit or vegetable at the farmers market, it's a thrilling occasion. Last year I stopped in my tracks when I passed an unadorned table at the Broadway Farmers Market simply piled with big wooden boxes and a small bowl of cranberries. 

Edible Seattle

Quintessentially Quince

Edible Seattle, Nov 2011

The late-ripening quince provides us with the last canning opportunity of the year. Amy Pennington's recipe results in two delicious outcomes: a fragrant syrup, and a rich fruit paste.

Fresh From The Blog

HOW TO :: Quince Recipes

Posted October 22

quinceSeveral years ago, I received an email from a friend, who had a friend who was giving away 40 pounds of quince. I didn’t even know what quince was back then, but I figured I could preserve it easily enough. I sent an email to this woman I’d never met. Within hours, I found myself driving to Ballard. I rang her bell, she invited me in, we had some tea and I walked away with over ten pounds of quince. Better still, I made a new friend.

Every year since, Elaine has emailed me to let me know when her father’s quince tree ripens. I drive to her place, chat about food (last year’s topic du jour—kimchi), and walk away heady with a huge bag of fragrant yellow fruit. Quince is beautiful when poached, roasted or baked but it absolutely shines as a thin syrup or thick paste, and the pulp that cooks into membrillo is a natural byproduct of making the syrup. While the recipes take some time, starting with a large quantity (in this case... Read more from the blog...

Events

Book Signing & Demo

This weekend's market demo is with me!; demos will be going on throughout the day. Come learn more about this amazing non-profit & do some weekend farmers market shopping.

Nov 2

1:00 pm
Queen Anne
my house!

Cranberry Burst! How To Preserve Fresh Cranberries

The Holiday Season is here! Cranberries are just coming in from the coast and it's a great time to stock up for festive spreads & holiday gift giving. Buying cranberries fresh and putting them up is the smartest way to eat fresh and local winter Read More...