Tuesdays are my day off. I don’t handle 24-hours of freedom very well. Yes, I love to read and lazily drink my cup of english breakfast in my flannel with the rest of the world–but then I think of all the productive things I could (and should) be doing and my relaxation bliss turns into me repenting for my deadly sin of sloth. I wanted something to do on Tuesday that would occupy my wandering mind but still provide solace after working my stressful hosting shift on Nama’s half-price night. I thought about exercising–getting that good anaerobic exercise, but just the thought of jogging makes my muscles cramp and my bones ache. I’m not particularly artistic or creative making sewing, painting, or drawing out of the picture. Man-oh-man what is a girl to do with 24 hours of free time.
That’s when I got the perfect message. It came via cyberspace, but it’s sender was merely 1-mile away as the crow flies.
“Does anyone want to work the dirt at Organicism farm to and receive a free CSA share?” it asked.
I thought about it for a whole two minutes.
Question 1 to myself: Do you love free food? Who doesn’t
Question 2 to myself: Do you have time? Yes, Tuesday!
Brilliant. And so it came to be that my Tuesdays are now spent working at Ryan and Jessica’s farm in Seymour. This is my first official week as a CSA’er and I must say I am quite smitten. In addition finding peace working in the cool mountain air, I have a basket (with a nifty handle) full of produce begging to be made into something delicious.
CSA Basket Week 1
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CSA Flier Week 1
CSA Meals
- Arugula pesto pizza
- Arugula pesto cream cheese spread served with late summer vegetable sandwiches
- Gumbo
- Double Chocolate Mint Cookies
- Pumpkin Penne with pan-fried rosemary butter
- Late fall salad- with butter lettuce, micro-radishes, pears, caramelized walnuts and lemon-garlic dressing
- The slaw was gone in less than one hour…oops
Today, I’d like to thank the sun for shining and the cool breeze for blowing. I’m sitting outside. The sun has begun to set and the sky is unmasking the comforting orange-hue that becomes more pronounced as fall arrives. As the cool weather bustles in, it brings some of my favorite vegetables- winter squash and greens, apples and pears, and colorful roots and tubers. Although my fall-favorite food changes quicker than the leaves go from green to orange, burgundy, and golden yellow…today, I’m in love with arugula.
Maybe I like it for it’s fiery pepperness. After all, arugula gained nationwide recognition after conservatives touted it as a pretentious liberal green eaten by then Mr. America hopeful and now president,Obama. I’ve pondered who decided to label arugula as a holier-than-thou green in the first place. After all, it is just low-calorie vitamin and mineral-rich bunny food. Sadly, the average grocery store choose to promote its popular cousin loved first by popeye and now favored by health-conscious citizens nationwide—>Spinach.
It’s not that I have anything against Spinach, but it’s so…what’s the word: dull, overused, lackluster or just plan blah. If you really want to treat your taste buds to something exciting, arugula is your vegetable. Arugula lasagna has more depth than the traditional Italian favorite. Arugula pesto makes you forget the heady basil version. And don’t get me started on arugula pasta with walnuts, white wine, and Manchego. Lordy, I’m too hungry to think about this without going to the refrigerator and stuffing my mouth with the tender green leaves.
If there’s anything you should do this fall, it’s branch out and discover your arugula wild side. When it gets cold, we all need a little excitement in our lives, rather than relying on your boyfriend, just eat some arugula. Too cheesy, too cheesy. I sincerely apologize, but that’s what happens when I listen to Robinella and munch on a lemon cookie simultaneosly. But let me leave you with this. It’s my favorite arugula recipe for you to try, so you don’t have to find a sub-par recipe that fails to put arugula on the pedestal it belongs upon. And please, if you have a favorite arugula recipe share it with me. After all, I have so much arugula and so little time.
I’m not sure what it is about coffee shops paired with rainy days… maybe the melancholy clouds and grey skies paired with the ominous drizzle stirs frantic emotions within my soul, but it seems every time I drink a latte, I try to figure out life and more specifically, what the heck I’m supposed to do with myself.
My parents value goal-setting–mapping out a five-year plan for the future. It’s all about stability and future financial security. I had all the dots of my future connected. I had a foolproof plan in which I told destiny what she would bring me.
1. Stay in Knoxville- intern and the farmers’ market, attend culinary school, learn Italian
2. Go to Italy for graduate school in gastonomy–eat and drink wine for two years
3. Get a real job in a far away country and avoid the United States of America for as long as possible
But alas, someone up above took my overly-detailed plans and turned them upside down, making me question the whole purpose of planning. What is the true benefit of planning your path regulating your thoughts to a box with no windows of opportunity or doors to the unknown. Doesn’t it make more sense to let destiny take you where she pleases. Aren’t you more likely to miss the details and the sights if you just set your eye on the final destination?
Realizing these things are like being born again or knowing a secret that the rest of the world will probably never catch onto. The thought of living a plan-less life leaves me anxiously giddy, my heart beats faster and I feel lighter. I no longer carry the weight of my future on my shoulders., I know everything works for a reason- in some mysterious way nonetheless. I don’t know who or what to attribute it to- God, fate, myself or mother nature…but I like it. I like how giving up control on my life has shown me feelings, people, and opportunities I may have bypassed.
So, here’s my big self-realization and announcement to the world- I’m staying in Knoxville. I’m not sure why or exactly how long I’ll be here, but it feels right and my heart belongs to this progressive city. My love of artisan agriculture will thrive here. I’m surrounded by people like Charlotte Tolley, John Craig, Kristen Faerber, Shaun and Meg Parrish, Sarah and Katie Ries who are the best heroic figures I could ask for and they are right here in Knoxville, takin’ names and killing corporate america. I’ve fought my ties to this Eastern TN city ever since my dad made apply here for college. It was a last minute decision to come here. I loved it but was ready to leave it. Then I stayed post-graduation. And here I am smitten with the hidden jewels of the greater good I’ve found here.
Thank you Old City Java, for the double-shot latte that helped me stop pondering my destiny and start living in the moment.
I haven’t left country of sweet liberty in two long, long, long years. After residing in Kiwi-ville for six months I found the transition back to God country appalling and unbearable. When studying (or traveling) abroad you find a sense of self. This happens because you remove the familiar–parents, friends, pets, cars, technology, news sources, and in some cases language. And what are you left with? You. It’s a wonderful feeling to rediscover that person. It’s hard to be that person in Knoxville, McMinnville or Jackson.
My time in Knoxville, post-NZ, has been a whirlwind of adventures, friendships and jobs. I love this little-big city and know that we have a unique bond. However, I need to get away for a short time to find myself again. I need to plan for the future, figure out what I can’t live without, and remember how to live joyfully again. That is why when my friend Ben inquired about my interest in going to Brazil last week? I replied, hell yes. I’m still pinching myself because the reality hasn’t set in–even though the airline fee has settled, quite heavily on my bank account. But alas, rejuvenation is coming in February.
I’ll land in Rio de Janeiro and traverse around the area. The pinnacle will be Carnival and then back to Tennessee. Now just to fill in the blanks.
Today I ran the Market Square Farmers’ Market solo. I transformed from merely an intern to the Queen Bee. Armed with just a receipt book and pen, I tried my best to fill Charlotte’s large, impressive and oh-so-humble shoes. I consider it a success because no one died, got arrested, complained, or cried.
I’m sure you’re aching to know how I handled all that produce power. Well, in a nutshell, it was pure bliss. Here’s a list of all the exciting things that happened. (Charlotte if you are reading this, there were no Hardees girls dressed in French maid outfits or other crazy antics this week)
1. It rained cats and dogs (really big smelly pooches and felines)
2. The 28 vendors dwindled to 10 dedicated individuals
3. Thomas, the overall-wearing 70-something farmer from Grainger Co., pulled up in his truck again this week wanting to sell produce. Although it was wrong of him to come with the “ok”, he produced an completed application and we needed vendors so I said ok. Turns out he’s a sweet man despite that he flicks his cigarette butts on the ground and tends to be somewhat chauvinistic. Although he follows conventional farming methods (non-organic)…he only uses one spray which is a moldacide. He gave me purple okra which was nice…but who knew that even existed.
4. While getting booth fees I landed a new job. Still Waters Farm wants to actually become a big boy farm, and they need my man power and drive to help build raised beds this Winter. I’m excited to get my hands in the dirt. I haven’t warned her yet that I have no green thumbs on my body, in fact I killed my Chia pet. Either I’ll fool her or I’ll be fired.
5. Wilson Family gave me a free aromatic bouqet of flowers. I’ve decided to treat myself to a bouquet a week to enhance the ambiance (and odor) of my apartment.
6. Nancy Kendrick is one driven lady–from former corporate power to chicken-salad-momma, her grub is delish. I’ve already planned to make a market sandwich with her chipotle chicken salad on Saturday. I’m going to make a lettuce wrap with onion, tomato and chicken salad.
Finally, here’s what I bought at the market. I’m sorry it’s been awhile since I shared my purchases and plans with you. My old cranky computer decided it doesn’t want to hook-up with Walter’s internet connection anymore…or anyone else’s wireless for that matter. So, my postings will be sporadic.
Market Purchases for July 29
- 3 heirloom tomatoes
- 1 Italian and 1 traditional zucchini
- 1 yellow Melon who’s name escapes me
Freebies from the Market
- 2 eggplants from Danny
- 10 peaches from Charlie Parton
- Okra galore from Thomas
My Farm to Table Meals
- Curried Zucchini Soup
- Heirloom Tomato Tart with a Parmesan Crust
- Eggplant and Sweet Potato Burritos with Goat Cheese
- Fried Okra
- Pickled Okra
- And a to-be-determined peach dessert (I’m open for suggestions)
As always, ask for the recipes if you’d like!
Here’s a great one I made last night
Roasted Ricotta Roma Tomatoes with steamed yellow squash and zucchini mixed with homemade basil pesto and served over whole wheat penne.
Some girls collect coach purses or fancy high-heeled shoes, but not me. No, I prefer practical over pretty. A good cookbook or food magazine consistently make appearances on my Christmas or birthday wish lists. I’ve had numerous favorites over the years including Cooking with Curtis ( beautiful blond hunk in the kitchen…yes please!) or Tyler Florence’s Eat This Book (beautiful flavors featuring global classics). Not to mention the oh-so-Southern Dining with Pioneers given to me by Memaw, but whose delicious recipes I’ve eaten since childhood. But, as much as I love this culinary beauties, I’ve never had a go-to book for any day of the week–a book where even the random produce items lurking in your fridge have a purpose. I didn’t have one of these books in my life, until Sunday.
Local Flavors by Deborah Madison has changed my world- I feel lighter, healthier, happier, ethereal even.
I love this book more than…
Kettle Black Pepper Potato Chips
Fine Boxed Wine from a Recycled Container
Getting the mail
Hunting for Easter Eggs
Dancing Crazy at Sassy Annes
My family (only kidding…)
But really, this book is worth buying because it features beautiful seasonal recipes that utilize local nutritious produce to make aromatic, colorful, and delicious food. Two-days post purchase, I’d already whipped up three dishes. I’ll share these three as a teaser, but you’ll have to buy the book to create the other magical recipes. Enjoy!
Blueberry Lavender Compote
Ingredients: 2 pints blueberries, juice from one lime or lemon, 1 tsp. corn starch, 1/2 cup of sugar, pinch of sea salt, 1 tsp. lavender blossoms
Directions: Pick over the berries, removing any stems, leaves, or rotting berries. Rinse. Then, in a large saucepan, mix the juice with the cornstarch, sugar, and salt. Add the berries and lavender and cook over medium high heat until the fruit gives up its juice and the liquid thickens. It should be ready when the liquid sticks to the spoon without dripping back into the saucepan.
Serving Suggestions: bread, oatmeal, bread pudding, ice cream, or a lemon pudding cake
Nettle Frittata with Green Garlic and Sheep’s Milk Ricotta
Ingredients: 1/2 lb. nettles or spinach (1 plastic bag full), 1 head green garlic (or 2 mature garlic cloves), 1 small white onion finely chopped, 2 Tbsp. olive oil, sea salt, freshly ground black pepper, 6-8 market eggs, 1/3 cup pecorino Romano cheese (can substitue Parmesan or Manchego), 1/2 cup sheep or cow’s milk ricotta cheese, 1.5 Tbsp. butter
Directions: Preheat the broiler. Bring a large pot of water to a oil for the nettles. Dump nettles into boiling water until they turn bright green and limp. Do not touch nettles with bare hands or you will be stung. The heat kills the stinging mechanisms. After a minute or two of cooking drain water and chop finely. Then, chop the garlic and onion. Warm 2 Tbsp. olive oil in a nonstick skillet over medium-low and add the garlic and onion and cook until softened. Add the nettles and cook until all water has evaporated. Season with salt and pepper. Next, beat the eggs with 1/2 tsp. salt in a large bowl. Add nettle mixture and pecorino cheese. Add ricotta but leave it streaky. Wipe out the skillet that held the nettle mixture and return it to heat with butter. When the butter is warm, pour in the egg mixture. Slide the pan back and forth a few times, then turn the heat to medium-low and cookin for several minutes of until the eggs have set around the edges. Slide the pan under the broiler and cook until set and browned. Cool slighltly before serving.
Nutritional Benefits: Nettles are an extremely healthy green used throughout Europe. They are praised for their immune-building properties and positive cardiovascular health properties.
Three Beat Caviar with Endive and Goat Cheese
Ingredients:6 beets (preferrably 2 golden, 2 Chioggia, and 2 red but any combination of the three or six of the same works just as well), 1 very small red onion diced, 3 Tbsp white wine vinegar, sea salt, freshly ground black pepper, 2 tsp. parsley or chervil chopped, 2 Belgian endives sliced thinly, 4 oz. fresh goat or herb cheese crumbled.
Directions: Leaving an inch of the stem and all of the root, steam the beets until they’re tender when pierced with a knife or for 25-40 min. Cool, then peel the skins and cut them into chunk and pulse in a food processor 6-8 times (try not to mush the beets). You can also chop them finely. While the beets are cooking, toss the onion in the vinegar with 1/4 tsp. salt and set aside. Then, toss each of the beet varities seperately with 1/3 of the onion and vinegar. Season with salt and pepper. Toss again with parsley and chill. To serve, mound each beet mixture seperately on each plate. Place the sliced endive in another pile and the cheese in a pile in the center. Drizzle with olive oil. Add pepper and servce. Before eating, toss everything together (if not it will all be beet red!)
Cooking is confusing, difficult, and not worth the effort.
No, I did not just commit foodie blasphemy. Friends, family, and the better part of America share these anti-cooking sentiments—and it breaks my heart.
I decided to counsel my single, hard-working mother and her high blood pressure boyfriend about cooking, eating healthy, and most importantly how to think about where food comes from and how that will impact the mind, body, and soul. I am going to produce a weekly newsletter with recipes, nutrition facts, sustainable eating, and motivational quotes. The method I’m using doesn’t involve deprivation, artificial sweeteners or calorie counting. It’s just eating the best of whats in season and indulging in your vices- bacon, ice cream, hamburgers, fries. After all, it worked for me. I’ve lost 25 lbs. in the past year without exercising, dieting, or depriving myself of indulgences. I hope I can inspire others to make these small changes for themselves. It’s really just about living a better lifestyle for yourself, the community and the environment.
If you have any ideas or would be interested in living a more holistic lifestyle, let me know.
And I’m one of them! Thanks to Foodie Blogroll for your recognition and support.
Every Friday, Foodie Blogroll chooses the elite in blogging and recognizes them for their superior blogging skills.
As always support local and sustainable farms. Peace and love!
I’ll begin with a lovely lyric that epitomized the never-ending chill that lingered during the Tennessee Spring.
Cold spell started yesterday
Nearly freezing in the month of May
But spring is still here, she hasn’t surrendered
She’ll come through this blackberry winter
Saw a fox down in the meadow
Looked like he was running for his life
Maybe he’s confused with the change in the weather
Wish I could tell him everything’s all right
- Dulcie Taylor
So, why am I still pondering the coolness of spring, when the hot trepid summer is raging? Well, it all started on my morning walk. The dogs and I were trekking down our usual path nestled by the Tennessee River. My mind tends to linger as the yards dwindle behind me. But today as my mind was wondering as I was wandering down the winding path, I did a double take. There isn’t much that distracts me from my thoughts other than drooling wet dogs, big mud puddles, or hot shirtless men. But today I saw a tiny red blob amongst in a briar batch. My mind quickly realized the red blob must be a berry. After a quick one-eighty, I began to examine the glistening jewel to discover it wasn’t just a berry; it was an unripened blackberry, my favorite. But, alas, it was only one….what a tease. So I carried on my merry way, but this time my mind was engaged, my body alert and my blackberry radar was full force.
After half a mile or so, my hope dwindled. I did see a mushroom the size of my head, beautiful golden wildflowers, and my dogs run through a huge mud pit (bath time!). Because I was feeling down and didn’t want to retrace my steps of blackberry failure, I followed a new path home. Although I consider myself a realist (not the same as a pessimist), I tried to be positive. If I am supposed to find an undiscovered blackberry thicket amongst this suburban meadow I will or every time I think a positive thought a blackberry magically appears in the woods ahead. I’m not sure if it was the positive thinking or shear luck, but sweet Jesus there they were, and they were abounding. The red berries, the sweet luscious and juicy treasures that would soon ripen to purple perfection were all mine, as soon as they ripened of course. I let out a gleeful squeal. To those who may have seen my 100-watt smile, they would have assumed I won the lottery, not found a wild blackberry bush. But for me, the discovery was a lucky diamond in the rough, one that nature so kindly bestowed on me and that I discovered all on my own. I quickly walked away inauspiciously trying to conceal my excitement so another traveler would not discover my secret that was between me and Mother Nature. During the remainder of my walk, or should I say skip, because there was definitely pep in my step, my mind swam through blackberry recipes… cobbler, duck, jam, ice cream…just thinking of the smell of caramelizing berries wafting through my apartment is enough to make me scream, “I’m the luckiest girl in the whole world.” Now I just have to wait until they ripen and hope they aren’t discovered before then.
My soon-to-be blackberry booty reminded me of something my grandmother said during the drive to our family reunion. With the windows rolled down, we smiled at the beautiful white blossoms saturating the Virginia mountainside. Memaw said they were blackberry blossoms, and the massive quantities were attributed to the Blackberry Winter that was coming to an end. Blackberry Winter…sounds like something out of Laura Ingalls Wilder’s Little House on the Prairie. In all reality, a blackberry winter is a late-in-the-season cold snap arriving as the blackberries bloom. Dave’s Garden gives the following definition: “Oldtimers also knew that blackberries (Rubus fruticosus) need a cold snap to set buds on the blackberry canes, so as sure as night follows day, there will be a cold snap when the blackberries bloom, called Blackberry Winter. “
May all your blackberry dreams come true
