In the Living Kitchen

Musings, memories, meals in the making.

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Greens, Roots and Eating

I feel like starting off by saying, “I’m back folks”, although I think that would be silly and out of place.  I am back, from farming, from the 2010 season and from my other blog.  I have a ton of food posts I am dying to write, although some of them might be a bit out of season since I have been saving them up since June.  Oh well.  I always knew I’d be one of those “promising to write” bloggers.

Frosted Cold Frames

We did a stellar job making sure we have some good greens and roots this winter.  Three cold frames full of greens; 100 feet of kale, 25 feet of raab, and 10 feet of chard in the field; and some spinach, cabbage and mustard scattered about.  Not to mention the potatoes, sweet potatoes, carrots, celeriac, radishes and parsnips.  There’s more, but you should just wait for the post titled “My Winter Pantry.”  I might not have made money this year, but I sure am going to eat well.

Sam is working two jobs now, and comes home at 8 every night.  I, on the other hand, work the total of half a job, and have been home all day.  So I have taken up the task of obsessing over dinner.

Here’s my stellar menu plan for this week:

Linguine with Vodka Sauce and Garlic Greens*

Mole Poblano Enchiladas (homegrown black beans!)

Cabbage Gratin with Potato Galette

Braised Tofu Soup with Buckwheat Soba and Seaweed Salad*

Leek Quiche with Potato Crust

Mushroom Stroganoff with Roasted Parsnips

(*already eaten)

I always make enough to serve for lunch the next day, which has made life considerably less stressful.  Sam and I both hate waking up in the morning and making lunch before heading off to work.  Sam will just eat bagel chips all day, which is a sin, and I will go hungry, so skimming lunch portions from dinner is really the best solution for everyone involved.

Since I have had a very tiring day of sleeping in, watching sleeping kitties, browsing seed catalogs and facebooking, I have only the energy to post a very simple parsnip recipe.  I won’t even put it in proper recipe form.  But oh my is it delicious.

Roasted Parsnips with Maple and Lemon

4 servings

Preheat oven to 375.  Peel and cut 2 pounds of parsnips into chunks.  Toss with 3 TBS grapeseed oil, juice of half a lemon, zest of half a lemon, 2 TBS maple syrup, salt and a dash of nutmeg.  Spread on a parchment lined baking sheet and roast until golden on the outside and creamy on the inside, about 30 minutes.  Turn them at least once during the roasting process and do not burn!




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No Time Season.

(Yeah, no time at all which is why I am writing this post!  All photos were taken specifically for posts I never wrote.)

I wish I had some sort of recording device hooked up to my brain so that my thoughts could be transcribed in this here blog while I am working.  Okay, not all of them.  A lot of the time I am just worrying, giving myself an ulcer and all that.  But sometimes, my mind mulls over quite interesting topics, such as the theory of special relativity (fellow Johnnies will appreciate that), the ethics of eating locally, and lately I’ve been thinking a lot about Plato, modern feminism and herbal salves.

But alas, at the end of the day, I come home, realize that I will be back at work in eight hours, feel the need to eat dinner even though I am falling asleep, and go to bed.  All thought save the farm one flee.  I have three books on the nightstand: Breads from La Brea Bakery, Heavenly Bodies, Earthly Hair, and Healing with Whole Foods.  I wish I could say I have made progress with any of them, however, I fall asleep after reading one page these days.  (The bread book is, so far, awesome, in that the breads I have made from it have turned out well.  I keep it by my nightstand because the two times I have used it I have had to set an alarm for 3:00 AM in order to ready the dough for its second rise.  You got to understand, these recipes must be followed to the letter!)

I have spoken to other laborers about this, and we all agree, work begets thought.  My mind is hungry for topics, but I can’t muster the energy to give it any new stuff (hence the constant worrying).  I can say this though, I do have these moments when I feel one with my work, when there seem to be no thoughts in my brain, just observance of the task at hand.  It doesn’t last long, but it’s quite refreshing, akin to jumping into the pond.

I will be spending time now writing posts ion my CSA blog, since the season begins June 1.  There will be recipes galore and farm news and so on every Sunday.  So I think I will probably just be posting goofy pictures of my culinary exploits on this blog.  Or maybe writing haiku poetry.   Or perhaps that device will materialize and I will start writing a novel while toiling in the field.  You never know.