Hi! I’m Laura, thanks for stopping by Root to Fruit, a space I use to document my favorite seasonal recipes and preservation techniques.


Here is what you can expect:


Simplicity: If I had nothing else to do, I could spend the entire day in the kitchen. I find great joy in using what’s on hand to create meals and to preserve food that can’t be eaten fresh. However, I have a long list of priorities and cooking is only one. That is why I strive to provide easy, flavorful recipes that include information you need to be successful in the kitchen.


Seasonal: for me, eating seasonally and locally can be summed up in this quote from Wendell Berry: “A significant part of the pleasure of eating is in one’s accurate consciousness of the lives and the world from which the food comes.” This is why my connection to food starts with a connection to the local farmers market.


Adaptability: I don’t think any recipe is meant to be followed exactly. Sure, there are certain ratios that need to be followed if you want a cake to bake correctly, for example. The majority of recipes, however, need to be tasted and adjusted throughout the cooking process in order to achieve a final result you enjoy. I hope to encourage substitutions, adjustments and personally creativity in the recipes I provide.


A Little About Me:


My tastes and techniques are a culmination of my life experiences. While I grew up in the Midwest, I have since lived on the West Coast (San Francisco), East Coast (Boston) and now in the South (Tennessee). While the food philosophies and cultures in these locations have been vastly different, my innate love for fresh produce has remained a constant.


I started my professional career in corporate finance but soon realized I craved a job that would feed my soul (and it turns out, my belly, too!). After getting my Culinary Arts Certificate, I started Dandelion, a business that provided cooking classes, personal chef services and catering. I happily ran that business until my son was born a few years later. Becoming a mom has forced me to focus on what is truly important – eating and feeding my family well.


Why “Root to Fruit”:


Root to Fruit is the produce version of the “snout to tail” meat philosophy. I try to find ways to use the little bits left over that normally get tossed in the compost or garbage can – cilantro stems become a sauce, random veggie scraps are used to make stock and beet stems are turned into jam. This plays into my general cooking style of using what is on hand. I constantly make substitutes and try new things in order to avoid making a trip to the grocery store. Often than not, this means my meals aren’t picture perfect or classically composed. It does mean, however, they taste damn good and leave me figuratively and literally satisfied.