As I’ve mentioned before, my mother craved and ate a lot of Italian foods while pregnant with me. And those meals were my favorite meals growing up.
I’ve gluten-free over 10+ years now (actually it’s been probably about 15 years since I really ate pasta), so I have gone without pasta for a long time. I’ve tried spaghetti squash (my favorite thing I’ve made with it is a Spaghetti & Meatball Ball <- click the link for the recipe), but lately I’ve been wanting to work on some gluten-free pasta. I got a kitchen aid mixer for our reception and my granny has an attachment for a pasta sheeter. I have been itching to use it. This recipe has been on my to-make list recipe for months. I actually borrowed the sheeter in March, but had to return it for Easter.
But this last week I resolved to make it happen finally. At the market I got some local beets. I hit up the goat cheese lady for her recommendation of a goat cheese that would pair with the beet. And she is such a good sales man, she recommended two and got her regulars behind her to agree. Who am I to disagree with the expert on goat cheese?
I will confess I was eager to try this specific recipe merely for looks. I thought the beets would make a beautiful color dough. And it did. But…… I do not like beets.
So I was pumped that they were beautiful. That they filled perfectly and the dough stretched enough for me to seal them on the sides. Plus they boiled in the water and floated to the top. My husband was worried they wouldn’t hold together since the beets made the dough moist. But they cooked nicely. And I was happy. Continue reading “Gluten-Free Beet Ravioli with Goat Cheese”→
I am a BIG fan of shopping local. I sell locally. And I also promote my other vending friends. These people here. Even before I started selling at our local farmer’s market, I shopped there. I’ve been to several farms. I buy as many groceries as I can on Saturday’s from them. I talk to these people. We have rad conversations. We laugh. We joke. We relate. They are my friends. The faces and real life people behind my food. They pour love into their baking and creations. They lovingly tend their gardens and pick the veggies and fruit I eat with their own hands. That means something to me. When I look at this haul from yesterday’s market this is what goes through my mind. It’s what flows through my mind when I am at my own booth.
So this week, I wanted to post some things I’ve eaten recently, made with local ingredients. Saturday nap after the market, finalizing some travel shopping, a great much needed nap, and some wonderful fellowship with friends, my boyfriend and I returned home hungry and ready to dig into some of our finds. We opted for broccoli as our star. Here is the deliciousness that resulted from this: Continue reading “Local Broccoli and Cheese Bowl”→
Sometimes I feel like a food snob. I own. I tell people straight up. I am weird when it comes to food. Really I don’t want to go into a whole Paleo eating rant. I eat lots of veggies. Lots of meats. To me, my diet has lots of variety, but when I try to explain to people what I try to avoid it seems extensive: no grains, potatoes, sugars, most vegetable oils, beans, rice, processed foods, and raw tomatoes (just because I don’t do the texture).
The other day at work our poor sous chef Davey was proudly trying to get me to try some of the Leek soup he made. What’s in it? That is my initial question. Leeks, fennel, potatoes…..You lost me at potatoes. Of course our chef Zac made fun of me. Most people would be tripped up by leeks and fennel and you turn your nose up at potatoes? What can I say, I am anything but conventional.
Saturday at the market I went over to visit and shop at my friend Jason’s booth. As I’m waiting on him to calculate my peppers, the leeks are staring me in the face. My arm reaches out to grab them, devoid of actually realizing what I was doing. They were in my basket and home before I began to think of what I was actually going to do with them.
Hmm…..maybe I should make soup too? Soups are kind of sparse on my website. When I did some recipe updating on my page the other day I felt a pang of sadness when I saw the sad compilation of soups I had. Determined after this revelation, I set out to make a bomb-ass leek soup. One devoid of potato assistance, but equally as tasty. I had an apple to spare from the pie I have to make this week. Why not throw that in for good measure? It is starting to look good.
I am a fan of local. Duh, I write it all the time. I sell at our farmer’s market. I am also a believer in doing as much for yourself as possible. Growing up we always had our own gardens. We hunted for our own food. Self-reliance was high on my father’s character-building. I am thankful for it.
A few years ago I found an article saying Seattle was going to build a forage market. So not just a place where you go buy beautifully staged rows of fruits and vegetables, but a scene of plants. Ready and bulging to be picked. You are in control. What’s ripe? Which ones are the best? It would provide not only more education on picking ou your own fruits and veggies, but it would provide a sense of pride. Pride in selecting and picking your food with your own two hands. RAD.
This year there is a new vendor in town. They are called the Pickery and I am in LOVE with them. I am in incandescent, stupid love. In love with their organic produce. In love with what they represent. In love with their idea. In love with their rows and rows laid out in front of me, bursting with produce. Waiting on me. Saying pick me, pick me. So many options. Continue reading “Pick it Yourself: Perks of Foraging Your Food”→
Blissful. Food (and bag from Anne) from farmers and people I know. To each item there is a name. A face. A smile. A conversation and interaction. A memory. There is a connection. Things that matter to me in my striving to be more mindful.
This is most definitely the pic and words I posted after our farmer’s market on Saturday. I am about to give a whole page of why to shop at your local farmer’s market, but this is the summary of what comes straight from my heart.
I have always loved going to markets. Maybe it’s because I grew up in the Midwest. Because I’m used to drives in the country. To watching breathtaking sunsets over never-ending cornfields. Maybe it’s because my parents efforts to teach self-reliance, meant my brother and I grew up working for our cash. We spent our summers tending to the cornfields we planted, sitting at our little humble roadside stand, selling sweet corn to avid Hoosier lovers of the stuff. Continue reading “Why to Shop Local: Hit up the Farmer’s Market”→
So it is no secret that I am a big supporter of local shopping (and not just because I sell there). Last week I scored some major finds at our Terre Haute Farmer’s Market. I graciously decided to take the LAST watermelon off of the Bush’s hands next to me. While I was at it I figured I’d better grab some cucumbers from the Hale’s table on the south side of my booth. Hmm… as I looked in my shopping basket a Pinterest memory was sparked. I remembered seeing a salad with them together. I can do that. I should do that. I will do that. Stop and get some feta on your way home.
And now I am going to share my creation with you. I have to confess I do not like cooking in the summer when it is hot. I want fresh. Juicy. Cold yumminess. I do not want to be slaving away over an oven or stove top. Give me salads. This was easy to assemble too. Once you get past the watermelon cutting the assembly was a breeze.
It’s a seasonal dish. It’s colorful. It’s got a wonderful combination of flavors. Go to the market and give it a whirl.
My big goal this year is simple: BE better. To me this means listening to my body. Doing exercises that feel good. Fueling myself with nourishing foods. To me a big component of nourishing is local foods. Last year I attended a seminar on built environment that really changed my perspective. Not only did I start logging over 100 miles of two-wheeled commuting, but my thoughts on food sources strengthened. Here is what I learned:
We have to come together as a community, not just for ourselves but for our children but for the future. Do we want to let our children be the first generation to not live as long as us, because that is exactly where we are headed? And we can’t just implement temporary solutions and give away free t-shirts. We have to change what is available. We have to create a community where health can flourish. Continue reading “Eat Locally: Creating Healthy Communities”→