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After lamenting my less than stellar rhubarb harvest last year, a dear friend brought me over this homemade rhubarb treasure. She is a fabulous cook, and the pie was delicious….but it was the big D on that pie that was the most delish! Edible friendship! One Sunday, I came home from working at Marcel’s to dinner in the oven. Marc had made his specialty quiche, adding zucchini to my half. Again, the best part of that dinner was my name on my half of the quiche in zucchini peel.
Edible love. Sharing the gift of food is a universal gesture of love and friendship, compassion and kindness. A meal to a family struggling with challenges, chicken soup to a sick friend, cookies to your new neighbor…food has always been a way that we reach out to one another, to connect. We all know this. The food itself may or may not be a fabulous culinary creation, but the gesture speaks volumes. In her cookbook, Food Gift Love, author and chef Maggie Battista shares some tips to make you the quintessential food gifter:
- Know your recipient. (always best to play to the audience.)
- Master a signature food gift so you can make it quickly and have the ingredients in your head.
- Embrace imperfection. (my favorite tip!)
- Put a label on it. (ingredients and date created)
- Summer and fall are the best time to make gifts when fruits and vegetables are plentiful and it’s a less hectic time of the year.
- Reuse old jars, cups and boxes that can be cleaned and repurposed.