Baked Tofu with Tamari-Ginger-Scallion Marinade

One of life's simple pleasures...baked tofu. Along with sprouted lentils it is also one of the easiest things to make. I like to prepare a batch on Sunday's and use it in my lunches for the week or add to salads and for quick snacks. Make a little or make a lot and share it with your loved ones.

Baked Tofu with Tamari-Ginger-Scallion Marinade

Preheat your oven to 325

Unwrap your tofu block and give it a gentle squish in a clean kitchen towel or paper towels to remove excess water. Slice it into 10, roughly, 1/3-1/4" pieces, or thicker of thinner, its up to you. There are no rules here. Make 4 thick pieces or cubes or get real fancy and make crazy shapes. To-fun!

Next line them up in a baking dish. In a small bowl add 1/3 of a cup of gluten-free Tamari, 1-2 teaspoons freshly grated ginger (grated fine). Wash and remove roots or slimy leaves of 3 scallions and thinly slice, set aside. Using a pastry brush or a spoon brush/cover each piece with the tamari-ginger mixture, flip and do the other side. If you run out of sauce no biggie, just whip up more. Then sprinkle the scallions on top. Bake in the oven for 15-25 minutes or shorter or longer depending on the thickness and shapes. The "look" you are going for is crispy edges...

Remove from the pan to cool and place in a container to keep in your fridge.

Other marinade ideas using Tamari as the liquid base:

Ginger-Garlic-Peanut Butter
Orange Juice-Ginger-Cayenne
Nori-Shitake-Ginger-Garlic-Oh my!
Curry Powder

The sky is the limit!

Sprouting Lentils

Hello! It's sure been a while. This year my sweetie and I have vowed to eat more legumes. However he and I have a very difficult time digesting legume proteins and have even omitted some beans from our kitchen pantry (bye-bye black beans). Lentils are a economical and animal-free way to add protein and fiber to your diet. By sprouting them you are essentially waking them up to a living food that energetically  boosts their available nutrients. Lentils are good for your heart, they lower cholesterol with the high amount of soluble fiber. They contain high levels of folate and magnesium, provide energy while stabilizing your blood sugar and high in iron. Basically you would be remiss to not add lentils into your pantry rotation.

I sprout 1 cup of french lentils about twice a week. This provides us with enough lentils to steam, saute, add to soups and salads everyday. We also make a Sprouted Lentil Kefir Sourdough with them as well, so, so delicious.

Sprouted Lentils, the easiest thing to do EVER

1 cup picked-though and rinsed Organic French, Brown or Beluga Lentils
1 large jar (like a mason jar) with lid
1 piece of cheesecloth, doubled
Rubber Band
Water

Pour lentils into jar, cover with water. Place on your counter overnight. In the morning remove the lid and place the cheesecloth over the opening and secured with a rubber-band. Pour out the soaking water into your compost. Next rinse the lentils with water, pour out and place in a dark cupboard. Repeat the rinsing and pouring off about 2-3 times a day. By the end of day two your will see some cute little lentil sprout-tails. Keep sprouting until a 1/4 inch long. Rinse one last time, cover with the lid and place in the refrigerator.

You should always steam sprouted lentils before eating or add them directly to recipes where cooking, baking or grilling is involved like soups, veggie burgers, stir-fry's and breads.

Aren't they lovely?

Fermentation Workshop with Sandor Katz

So much has happened these past couple months that I can't believe that its been since early October since I last updated. Especially with the news of our long weekend adventure in Tennessee with Sandor Katz. Again, bag blogger, no biscuit. I also traveled to Lexington Kentucky to be part of a International performance art exhibition and our Thanksgiving at Phantom Ranch, at the bottom of the Grand Canyon. So needless to say, lots has been going on.

I'm looking forward to getting posts up about kefir, mead and our weekend with Sandor.

Stay fermented!

XOM

Kitchen at Short Mountain...wow

Salsa Fresca with Green Tomatoes: Canning Workshop and Recipe

Robin, Paula, Meena and Doris (L to R)

On Saturday we had our second canning workshop for the community gardeners. Five ladies joined me in my kitchen to can 18 pints of Salsa Fresca with Green Tomatoes. We had a ball. Everyone made a portion of the salsa beforehand. We then combined everyone's, conducted many taste tests and proceeded to can. All the tomatoes, peppers and oregano came from the garden.

Salsa Fresca with Green Tomatoes
Makes 4-6 pints 

Chop into small pieces 6 cups of green and red tomatoes, 2 cups chopped red onion, 1-2 large green and/or red bell peppers, 1-? (how many can you handle?!) Jalapenos finely chopped, 2 cloves of garlic finely chopped, 1/2 cup of cilantro leaves chopped, 1/2 cup of fresh lime juice, 2 teaspoons ground cumin, 1 teaspoon fresh or dried oregano (I added fresh whole leaves), 1 teaspoon salt and 1 teaspoon black pepper. Mix together, let the flavors meld and then taste test, adding more herbs or salt. Now this tastes great as is, but it will taste better in late February!

When your salsa is ready and your hot water bath is rolling proceed with canning... Click here to go to my post on canning basics.

Canning specifics for Salsa Fresca with Green Tomatoes:

We removed about 1/2 cup of liquid from each pint to pack in more salsa; save the juice for drinking, fermenting, soups and cocktails. Leave 3/4 of head-space and process in the hot water bath for 15 minutes. If you doubled, tripled or quintupled your recipe keep canning!

Enjoy! XOMC

Thank you to my friend Sarah for lending a helping hand and taking some great photos!

Assembly Lines work great!

You can can without wine but why?

Inside out

Dosas with Kefir Mint Dressing and Local Honey-Greens

My intentions were good last Friday (the last day of summer) to begin the 3 day soaking journey for Dosas; a crispy savory pancake from South India. Yet, the Maryland Autumn tricked me, once again, into thinking that the cooler weather was on the way. After all I was looking forward to pulling on a sweater and wearing leggings with boots! Yet, the day when I went to fire up the stove to cook these delicious Dosas the humidity was back on the rise and the heat topped at 88 degrees. Oh well! Dosas don't wait.
A Dosa is a fermented pancake batter made from soaking brown rice, lentils and salt for up to 72 hours. They taste mildly tangy and rich; mostly from the ghee that you fry them in. They are traditionally served with chutneys, currys and daals, but I also like them with kefir dressing or with a curry in place of rice or quinoa, a fried egg or just plain straight from the frying pan. Dosas store well and can be used throughout the week for a quick lunch or dinner. Soaking and fermenting your grains and beans before cooking them helps to break down the phytic acid.

Soaking to remove the phytic acid is beneficial for these reasons:

*Untreated; phytic acid can combine with calcium, magnesium, copper, iron and zinc in the intestines and   block absorption of these minerals.

*Soaking allows enzymes and bacteria to break down and reduce phytic acid and releases vitamins that are  bound to the grain, making them readily available to your body.

*Soaking also partially breaks down gluten for easier digestion.

*Soak all grains and legumes at least 12 hours before cooking. It's easy, 1:1 grains/legumes and water with a tablespoon of lemon juice, whey, kefir or sourdough starter. Drain and prepare accordingly.

Dosas with Kefir Mint Dressing and Local Honey-Greens
Serves four 

In separate bowls or mason jars soak 1 cup of lentils (I used french green lentils which I would recommend, but it can be made with any type) and 2 cups brown rice. Rinse both first. Cover both with warm filtered water and a tablespoon of lemon juice, whey, kefir or sourdough starter (2 tablespoons for the rice).Cover with a plate or towel secured with a rubber band and set aside in the warmest place in your kitchen.

24 hours later drain each, blend separately in a vita mix or blender with just enough filtered water until smooth*. Combine and add enough filtered water to obtain the consistency of heavy cream (with granular texture) add 1 teaspoon of really good salt (I am a huge fan of Real Salt), stir well, cover and let ferment for another 24-48 hours, giving it the occasional stir and words of encouragement. 24 hours=mild tang
48=major tang. (I like major tang and I think they cook better.)

*You can add other spices to the batter at this time as well; good picks are fenugreek (3/4 teaspoon seeds), curry powder (3/4 teaspoon), or try some golden raisins with cinnamon for breakfast Dosas (two tablespoons chopped and 3/4 teaspoon ground cinnamon added when combined with the blended rice and lentils).

When the second ferment is over prepare the following:

A 1/3 cup ghee melted, oil brush, set aside near the pan
A small frying pan or crepe pan (stick or non-stick)
Small ladle or a 1/3 measuring cup

Set your oven to the warm setting and place a large plate with a towel inside your oven. Brush your frying pan with ghee and turn on the heat to medium-high. For a Vegan Dosa use grapeseed oil and not olive oil; grapeseed has a higher heat point than olive oil.

When your pan is hot ladle in your batter and swirl around to spread. Cook for 5 minutes. This is SUPER important because they will not flip properly if under cooked  How I test this is by gently shaking the pan after five minutes, if they are ready they will release; flip them over and cook for five more minutes. When done transfer to the oven and repeat. Usually I have two pans going at the same time so i'm not frying Dosas for an eternity. They may not be the quickest to make, but they are filling and will last for many meals, for very little cash.

When you are done prepare your greens like Kale, Rapini, Mustard, Cabbage or a mixture of all and with whatever else is in season or coming from the garden. I portion a cup and a half of chopped greens per person.
Heat olive oil or ghee in a large frying pan over medium heat for olive and medium high for ghee. When hot add and saute your greens until just wilted and bright. Turn off your heat and season to taste with salt. Add a sprinkle to taste of chili flakes and a generous drizzle of local honey. Mix together and set aside.

Prepare your Kefir or Yogurt dressing. Pour one cup into a glass jar with a lid, add a 1/4 teaspoon or more to taste of Real Salt, fresh chopped mint (optional) and shake. You can prepare this in advance and let it sit out on the counter. The longer it sits the better it gets!

Serve the Dosas topped with the Kefir Mint Dressing and Local Honey-Greens on the side.

I have a good feeling that this Autumn and Winter will be the seasons of Indian foods...stayed tuned and enjoy!
XOMC

Curried Butternut Squash Soup with Coconut Milk

The other evening I made the first soup of the fall season. Every early autumn I get these flashes of foods that I don't crave in the summertime; soup and fresh baked bread. Must be the hibernating creature in me coming out. We had two Butternut squashes sitting on the counter from the community garden, a half can of coconut milk in the fridge and some fresh cinnamon sticks. I loosely based this creamy vegan soup off of a Rebecca Wood recipe from her cookbook by adding the coconut milk, omitting the carrot and celery and using coconut oil. The result was the creamiest most perfect balance of warming spices and sweetness I have ever had in a butternut squash soup. And the best part was it took no time to throw together making this an easy weeknight dinner with leftovers for the next night. Or double this and freeze it!

Curried Butternut Squash Soup with Coconut Milk
Serves 4, heartily...

2 tablespoons unrefined coconut oil
1 cinnamon stick
2 tablespoons fresh grated ginger
1 large sweet onion, chopped
1 large butternut squash, seeded and cubed with skin on (trust me on this!)
2 teaspoons curry powder
3 cups vegetable broth
1 cup coconut milk (full fat is best!)
Salt and Pepper to taste

In a large pot melt the coconut oil over medium heat. Then add the cinnamon stick and swirl it around until it becomes fragrant, about 1 minute. Add your ginger and saute for another minute, next add the chopped onion and saute until the onions are translucent. Add the squash and stir the mixture well. Cover, stirring occasionally for 10-15 minutes, or until the squash flesh and skin looks softened. Add the curry powder and stir well to combine, let rest for 1 minute. Then add the vegetable broth and coconut milk, you want the vegetables to be submerged but not totally covered. Bring to a boil then turn the heat down to low and let it simmer, covered for 20 minutes.  Remove from the heat, remove the cinnamon stick and blend with a hand held blender or transfer to a blender, blend until smooth. Salt and pepper to taste.

Serve with warm bread or toast and a green salad.

Enjoy!
XOMC

How to Can Tomatoes

This past weekend I had a few gardeners over for a Mini-Canning Workshop. Every weekend while gardening at the Eric Waller Community Garden many of us talk about canning and preserving but we never actually get to share with others how to do it.  If you are not familiar with canning it can be a bit of a mystery and often seeing is believing and I think, well I hope, I dispelled the mystery for a few that day. We had a lot of fun and got to know one another a bit more while teaching and learning  a worthwhile skill.
Basically hot water bath canning is meant for high-acid foods like tomatoes, pickles, jams/jellies, fruit butters, sauces, salsa, chutneys and fruit. The concept and goal is to create a sterile and sealed environment to keep foods preserved without preservatives for months and even years. My canning experience goes way back to some of my very first memories; the basement pantry/cellar that housed my Mom's canned cache of tomatoes, carrots, green beans, pickled watermelon rind, salsa, beets, stews and sauces. Every visit to my Grandparents house out in the Minnesota countryside was not complete without Grandma Alice's apple butter pancakes and a double-dare visit to the seemingly endless cavern of her root cellar (and her incredible garden!). Before she passed away she gave me some Ball canning jars that belonged to her Mother. I watched my Mom pressure can green beans for the County Fair (she won blue ribbons) and helped my dad can an endless supply of salsa every late summer (everything from our garden of course). I think I lived off salsa my entire high school career. I tell everyone who is interested in learning to can that it is a lot of work, it takes time and care. Yet, there is nothing better in the whole wide world then using your own grown and canned tomatoes come mid-February in your stew or sauce. Nothing.

Get your can on here with these supplies....

How to Can: Tomatoes in their own Juice (adapted from the Ball Canning Guide) Makes about 6 Quarts or 12 pints

You will need:
A enamel water bath canner.
The wire rack that hold the jars (to keep them off the bottom of the pot and still while boiling).
Tool set: magnet tool for retrieving the lids from their sterile bath, head-space measuring device, jar grabber and funnel).

Next stop; tomatoes, lots and lots of 'em. The general rule of thumb is 3-4 pounds per quart. The water bath canner will fit 7 quarts at most, BUT it gets very, very full. I recommend doing 6 at a time. So if you wanted to can 6 quarts you will need about 18-24 pounds of ripe tomatoes. "That's a lot of 'maters..." as my Dad would say. So it can be worth your while and a friends to can together! Then split the profits. Also, it's nice to have some company while canning.

To Begin: 
Check your jars for chips, cracks, dirt, and other objects you don't want in your food. Run them through the dishwasher to be safe or wash them really well with water and soap. Make sure you have fresh lids and rings (never re-use a lid, the rings you can). Next, prep your water bath by placing the rack inside with your jars, fill each jar with water THEN fill the pot with water until the jars have about two inches of water covering them. With the help of a friend place the very heavy pot on the largest burner of your stove, cover with the lid and set to high to boil. Meanwhile bring another large stock pot filled with water to a boil. While you are waiting for the water baths, wash your tomatoes and remove the "belly button" from the tomato and any other blemishes. Then clear and clean your sink, fill it with cold water and some ice. When your small pot with water comes to a boil add about 8 tomatoes with a slotted spoon, count to thirty and transfer them to a colander set inside a large bowl, then dump them in your sink, repeat until all the tomatoes are blanched. Next, set to work on removing the skins, they should slip off quite easily. If not plop them back into the hot water for 10-15 seconds more. You can seed the tomatoes; keep in mind that when you do you lose about half of the tomato, frankly I don't mind the seeds so they stay.
Once the skins are removed, you can discard your small pot you used to blanch them in and replace it with a small sauce pan, place the lids that came with your jars (or from the pack) into the sauce pan and cover with water, set to a boil then keep on low until you are ready to use them.

Setting up your space: 
Key word: tidy. Canning is messy. So stake your claim on all the counter space you can get. Have a space on your counter with cork pads, a thick towel or a sturdy baking rack covered with a towel. This is your jarring station where you will park the jars, fill the jars and let them rest after you can. Next to this space is where your big beautiful bowl of tomatoes should go and your salt and lemon juice. Have extra towels on hand for spills.

Start Canning!
Once you have everything ready to-go the process goes quickly. Have a bowl of kosher salt ready with a 1/2 or 1/4 teaspoon and a liquid measuring cup of lemon juice with a tablespoon measurement. Your hot water bath should be rolling along nicely at this point. Carefully remove the lid from your bath and set aside. Using your jar tongs remove one jar at a time emptying the water from each jar and setting the jar on your designated work-space. Repeat until each jar is removed and cover your bath.
Next fill each quart jar with a 1/2 teaspoon of salt and 2 tablespoons of lemon juice, for pints a 1/4 teaspoon of salt and 1 tablespoon of lemon juice. Then add your tomatoes, starting with a few at a time. Press them down by using the head space measuring device or a wood spoon, repeat this until the juice does not allow you to add any more. Then remove some of the juice to a bowl so you can squeeze in a couple more tomatoes. Tip: I usually don't leave the tomatoes whole, I use my hand to "crush" and break them up a bit. If you want them whole then press them in just a little bit. Next, measure your head space; for a quart you want 3/4 of an inch for pints its 1/2 and inch. Tip: you want to get as much of the air out as you can, you do get a lot already when you pack the tomatoes, but just to be sure give each jar another good press and an extra pinch of salt and sprinkle of lemon juice.
THEN...Use a clean cloth to wipe up the rims and edges of each jar, then use the magnetic wand to fish out a lid from your sauce pan, repeat for each jar. THEN... place the rings on each but only finger tight. THEN...you are ready to place each jar into the hot water bath, remove the lid and...carefully...mindfully...pick up each jar with your jar tongs and slowly dip each jar into the pot going around and finally the middle (if you are doing pints). Cover and set your timer for an hour and a half for quarts and 1 hour for pints. Kick back and enjoy a cocktail!
When the time is up there are a couple of options. Option 1: Maybe you are still canning! Way to go! Carefully...mindfully remove each jar and set them in a designated space to cool. Then load up round two. Option 2: You are DONE. Leave the jars in the bath and turn off the heat. Remove after the water has cooled slightly or simply remove them and let them cool. When they are cool tighten the rings and date/label them. Place them in your pantry to ogle and ah at and show off to friends.
Tip: I leave the water to cool and pour it over my compost or potted outdoor plants.
Warning: Canning is not always fool proof. You want to make sure each of your jars seals. You may hear "pings!" or pops after you remove your jars from the bath. Or they may come out sealed. If they do not seal you can add them back to the bath to try again. After a second round and no seal make them part of lunch or supper. Botulism occurs when the jars have not been properly sealed and you did not leave them in the bath long enough to kill any harmful bacteria. The reason why you boil the jars and food is to kill anything that may rot it and of course seal the jars.

Any questions? Email me!

XOMC

By the way accidents do happen; in all my years of canning this was my first casualty. So take caution and be careful and no one gets hurt.

Spicy-Sweet Beet Relish Ferment and Savory Vegetable Ferment

This spring I planted about 200 beet seeds. Chioggia and Detroit Reds. We ate the thinning's first followed by roasting the baby beets, then we boiled and skinned the big beets for salads and tasty snacks when they were at their peak. This past weekend I pulled the rest out to make a Spicy-Sweet Beet Relish ferment. Not really having a game plan other then the fact I had about 8 pounds of beets to use up and about a pound and a half of hot peppers. With those two as my base I decided to go for it...Now one interesting thing happened while I was prepping this ferment. I also had a hot water bath rolling for some pints of tomatoes and a pint of tomato juice left over from the canning workshop the day before. As I was putting the pints into the bath I stopped before putting the tomato juice in. It was giving off the recognizable sound of a fermented "hiss". Sure enough I opened it up and it was bubble-city. I took a sip and OMG! I just made tomato soda. No way was that going into hot water! It tasted SO GOOD!!! So I decided I would add it to my Spicy-Sweet Beet Relish to give it a sweet kick and jump start the ferment.

Spicy-Sweet Beet Relish Ferment
Makes about 2 quarts or 1 quart and 3 small jars

You will need: about 6-8 pounds of beets, boiled with the skins removed, allow to cool and chop into bite sized pieces. Two apples, cored and chopped to the same size as the beets. Three hot peppers, sliced into rings, seeds removed and toasted in a hot skillet until slightly charred. Remove from heat, cool and chop finely. Optional: a half cup of red grapes (I used organic seedless since they are in season right now) cut into quarters. Combine all into a large bowl with about a teaspoon of kosher salt. Mix and beat them around a bit until they start to give up some of their own juices. Then pack it into your jar, pack a bit press down, pack in more and press down, do this until you are about an inch and a half from the top. The goal is to remove as much of the air as you can and to cover the mixture with its own juices to create the anaerobic environment for the good bacteria to take over. Once it is packed you can finish it off with a small bit of salted water or fermented tomato soda, leave about an inch at the top. Cover with a lid. Set your ferment in a bowl to collect the juices that will inevitably pour out once the ferment gets to bubbling. Enjoy after the first three days then transfer to the fridge or cool cellar to store. Make sure you date it! This ferment tasted like magic after about 36 hours. Try it with a roasted meat dish or with fish. Or on its own!

How to make Tomato Soda: Juice 6 tomatoes, remove the seeds, pour into a jar with a lid, let it sit out for 24 hours, after that time it should be fizzy and ready to drink or use.

Savory Vegetable Ferment: Eggplant, Leeks, Swiss Chard, Peppers with Caraway and Cucumber
Makes about 2 quarts or one large jar

You will need: One large eggplant, cut up into bite sized pieces, 2 leeks washed well and sliced into thin rings (try to use as much of the leek as possible, greens too!), a medium sized bunch of Swiss Chard chopped into small pieces, stems too, 2 medium sized peppers chopped (I used 3 small chocolate peppers and one green pepper), combine into a large bowl with 2 teaspoons of kosher salt, mix and beat up until the vegetables give up their juices. Add about 1 teaspoon of caraway seeds to the mix. Stuff and pack the vegetables into your jar until the juices cover the vegetables. Then slice about 3/4 quarts of 1 medium sized cucumber and layer them over your vegetables pushing them down to weight the ferment when you have used up all the slices take the end piece place it in the middle and close up your ferment. Set your jar in a dish to catch the overflow of liquid. Taste at the three day point. You can move it to the fridge or keep it on the counter to eat from, remembering to transfer into subsequently smaller jars to keep the air from ruining it.

XOMC

Garden Porn: Biggest EVER

Wow. I'm sure Google will bring many confused internet surfers to this post with that title...they may be a bit disappointed. This weekend was prime-time for the Community Garden and putting some food by. We had our biggest harvest yet to date this past Saturday; eggplants, butternut squash, green and red peppers, jalapenos, watermelons, beets, tomatoes, herbs, romaine and butter-crunch lettuce, Swiss chard and leeks. I also harvested the rest of my beets from the front yard garden to make room for my fall cabbages and kale. With all the delicious food-stuffs piling up in the kitchen there was much to can and ferment this weekend. Saturday after the garden three garden members came over to learn the basics of hot water bath canning. Each brought over about 8-12 pounds of garden tomatoes, already skinned. All together we canned 7 quarts and 9 pints of garden fresh tomatoes in their own juice. It was a lot of fun showing others how to can; its a relatively easy thing to-do, but its helpful to see the steps and how it works before venturing out on your own. I will post the How To and basic recipe later on...






















This weekend was also spent with a good new friend drinking Cherry Kombucha outside and making plans to take over the world (which is always easier to do with a buddy). We sipped our hot-red elixir from some fun little vintage Playboy Bunny glasses outside. It was such a perfect weekend for indulging in fortunate bounties of food and friends. I hope yours was just as wonderful....XOMC

Tomato, Zucchini, Eggplant Tian with Rosemary, Sage and Thyme

Have a lot of tomatoes? How about that giant zucchini rolling around in your crisper? Don't know what to do with that beautiful eggplant you swooned over at the farmers market? Make Tian! Tian is basically a thinly layered vegetable dish that is baked with herbs. It's French, Provençal, and it's delicious. You can make tian hot or cold as long as it consists of thin layers of vegetables (I'm sure fruit tian would be amazing too!) We enjoyed ours with black rice, grilled pork loin spiced with  za'atar and sauerkraut. It makes a lot too, so now I have tian waiting for me for lunch.
All of the ingredients for this dish came from our front yard kitchen garden and the Mt Washington Community Garden...über local yo. Food is so awesome.

Tomato, Zucchini, Eggplant Tian with Rosemary, Sage and Thyme
Serves 4-6

3-4 medium to large ripe garden tomatoes, thinly sliced
1 medium zucchini, thinly sliced
1 large eggplant or 2 medium sized eggplants, thinly sliced
4 sprigs of fresh rosemary, two chopped (leaves only)
6 sprigs of fresh thyme, 2 stripped of its leaves
A handful a fresh sage leaves, or more!
About a 1/4 of olive oil
Real Salt and pepper
A large deep casserole dish

Preheat your oven to 375, lightly oil your casserole dish.
Add your eggplant and zucchini to a large bowl along with some salt, many generous grinds of pepper, olive oil and the chopped rosemary, thyme and sage leaves. Gently toss/mix with your hands or tongs until the eggplant and zucchini are well coated, salt and pepper more to taste.
Begin with a slice of tomato, then eggplant, then zucchini in the casserole dish. I found that making a stack in that order then placing it in the dish to be the easiest technique, slightly at an angle to the side of the dish, like you are spreading a thick deck of cards. Repeat and follow along the entire dish edge. Fill the middle with any remains and line the outside with your remaining thyme and rosemary sprigs. Pour over any juices left in your bowl and place it in the oven, uncovered for one hour and 30 minutes. Check periodically for even baking. Depending on your oven this may take shorter or longer. Enjoy with anything else your heart desires; I imagine this would be amazing with some hearty bread, a fried egg or just as is.

Enjoy!
XOMC

Purslane: Portulaca oleracea

Sometimes we find things in our flower beds and vegetable gardens that we didn't plant; we call them weeds. And more often those weeds are a constant nuisance, poking up around our beds like a grade school bully. There is one such "weed" that is not really a weed at all, in fact you may already know what it is from seeing it snake over sidewalks, cascade over rocks or the pretty yellow flowers it sends up towards the end of its growing cycle. Purslane, pigweed, hogweed or verdolagas is commonly eaten in Mexico, Europe and Asia. It has a lemony flavor with a succulent like crunch. Purslane also has a mucilaginous quality that makes it a great thickening agent for soups and sauces. The leaves of the plant are also an excellent source of Omega-3 fatty acids and medicinally the leaves can be made into a tea and used to treat stomach aches and as a poultice to treat insect stings and earaches.

Its a free garden gift that appears July through September. Harvest up until it flowers. Dry the leaves and keep in your pantry for use in winter stews or for tea. But use it in its raw state for as long as you can! My favorite way to use Purslane is chopped, stem and all, then tossed into a simple tomato-cucumber salad with fresh mint or the leaves in a Caprese. Keep it simple, the summer is too hot for complexity. 

A word of caution however, be careful not to pick Purslanes look-a-like, Euphorbia, you will know it by the milky liquid it exudes when picked as well as having thinner stems.

This article from the New York Times from a couple years back offers a interesting recipe for Pickled Purslane. Urban Forager, From Sidewalk Cracks, a Side Dish

Enjoy!

XOMC

Roasted Eggplant & Tomatoes with Pan Fried Chickpeas in Coconut Milk

Sometimes the best dinners are the ones you come up with when you think you have to go grocery shopping but are too lazy to. This was the situation last night. After bringing the ducks up to the garden for a romp, coming home and continuing the duck house clean-up; I was rendered exhausted and hungry. Retreating to the kitchen I pulled out all the garden vegetables that were ready to be eaten. Eggplant, zucchini, large beefsteak tomatoes, cucumber, Swiss chard and garlic. I found a can of chickpeas and a can of coconut milk along with the delicious honey we picked up at Stone Barns. These things were to become dinner.

Roasted Eggplant & Tomatoes with Pan Fried Chickpeas in Zucchini Coconut Milk 
Serves 2

You will need:
1 medium sized eggplant
2 large hearty tomatoes
1 medium zucchini
4 large leaves of Swiss chard
1 can full fat coconut milk
1 can chickpeas
Olive Oil
Salt
Fresh black pepper
Half a lime
1 teaspoon fresh ginger
1 teaspoon Curry powder
Honey (to taste)
A few cloves of garlic with the skin on
1 small cucumber (optional)

Preheat your oven to 375 with the rack just one notch below the highest.
Slice the eggplant into half inch rounds then into half circles, place in a bowl and toss with a generous amount of olive oil and salt. Set aside.
Slice two tomatoes into half inch rounds and place on a baking sheet. Add the eggplant and drizzle both with more olive oil, salt and pepper. Place in oven to roast.
Slice your zucchini into 1/4 inch rounds and set aside.

Drain and rinse well one can of chickpeas, heat 2 tablespoons of coconut oil in a skillet, set heat to medium. When hot add the chickpeas, sprinkle with salt and a half teaspoon of curry powder. Toss around to coat and let it fry for about 2 minutes, add another sprinkle of salt and another 1/2 teaspoon of curry powder. Fry for another 2 minutes. Add the juice from half of your half of lime, turn off the heat. Remove to a small bowl to cool, taste test for more salt.

Check on the eggplants and tomatoes, turn the baking sheet and add a few generous grinds of black pepper, add your garlic, whole, to roast.

Back in the skillet add another spoonful of coconut oil over medium heat, when hot add a teaspoon of grated ginger, saute for a few moments scraping up the curry chickpeas remains and add your sliced zucchini. Saute until the zucchini is soft but not all the way, add the coconut milk, and the lime (yes, skin and all), bring to a bowl. Simmer on low for a few minutes then turn off the heat, leave uncovered.

Meanwhile set your oven to broil on the high setting and finish off the eggplants and tomatoes, you want a nice brown crust on the eggplant. While they are finishing drizzle your chickpeas with 1/2 teaspoon of honey to start, toss and taste, add more if desired. Stir in a half teaspoon honey (or to taste) to the coconut milk and zucchini.

When the eggplants and tomatoes are finished, remove from the oven and add the roasted eggplant to the coconut milk and zucchini. Chop up two Swiss chard leaves for each person into a bowl. Pour over the chard the coconut milk zucchini eggplant mixture, add a couple slices of roasted tomato, a clove of garlic, a spoonful of chickpeas and thinly sliced cucumbers for garnish. Watch out for the lime you added!

Its many steps but in about 45 minutes you will have a healthy, local vegan dinner that is so freaking delicious. Double everything and you have leftovers or dinner for four.

Sorry there are no pics...I was too hungry, the images above were taken at Stone Barns in New York this past weekend, post on the Sandor Katz Fermentation Workshop to follow soon.

XOMC

Farro Salad with Zuchinni Pesto and Avocado

I have a problem with cooking from cookbooks. Sure they are nice for inspiration and pretty pictures but actually following a ingredients list and recipe I find limiting and tenuous. So when I was stuck one night for dinner Shane found a recipe in a not-so-favorite cookbook of mine that called for cooked brown rice and a broccoli pesto. Easy enough. And I happened to have the ingredients on hand, with the exception of brown rice so I used farro. However I can't stand the way this cookbook is organized and the list of ingredients could definitely be improved upon. I won't name the cookbook but for those of you who know me well its by that blogger who uses lemon zest in almost everything.

You could use any grain with this summery salad dish, I am sure pasta would of course be delicious too! In fact last night I made it with a mixture of farro and millet I had in the fridge. Served warm or cold this dish would make a great summer BBQ or picnic contribution or eaten for lunch during the week. Make extra pesto and use it as a spread or freeze.

Farro Salad with Zuchinni Pesto and Avocado 
Serves about 4

1 1/2 cups cooked farro (or any grain you have around)
Cook the farro according to the package directions, this usually involves soaking the farro for 25 minutes.

While the farro is cooking chop up 6 cups of zucchini or broccoli or a bit of both and steam until just tender and bright green. When done transfer to a colander and run under cold water to stop the cooking.

For the Pesto:
2 cups of fresh basil
2/3 cups toasted walnuts
1/4 Parmesan-Reggiano
1/4 Creme Fraiche
1/4 Olive oil
Juice of one lemon
1/4 teaspoon salt (plus more to taste)
2 cups of the cooled and steamed zucchini and or broccoli

Put all the above ingredients into your food processor, blender or vita mix and process. Adding the olive oil and lemon juice while the machine is running.

When your farro is done cooking transfer to a serving bowl and add the rest of your steamed zucchini/broccoli and the pesto. Add  in one whole avocado chopped into chunks. Gently mix together, slat and pepper to taste. Serve warm or refrigerate until cool.

Enjoy!
XOMC

Cauliflower with Turmeric and Golden Raisins

This dish came to me in a daydream...I had the desire for something warm, earthy and sweet. Then, as if the sky parted and the seas calmed there it was...cauliflower with turmeric and plump golden raisins. Turmeric has been used for centuries for its anti-inflammatory properties. Curcumin, turmerics pigment, has the power to treat jaundice, menstrual difficulties, toothache, chest pain, rheumatoid arthritis, bruises and when coupled with cauliflower the power to halt the growth of Prostate cancer cells.* That's a whole lot of healing. 

What makes this side dish so delicious is the golden raisins impart their sweetness on the cauliflower. You can choose to serve the dish with or without them. Use the raisins in another dish that's part of the meal like over a green salad or save them for on top of Breakfast Quinoa with Coconut. Or serve the entire dish over a bed of quinoa, millet or amaranth. 

Cauliflower with Turmeric and Golden Raisins

1 medium sized head of Cauliflower cut into large florets with flat sides about 1/2" thick

1 tablespoon unrefined Coconut oil

1 teaspoon Turmeric

1/2 cup Golden Raisins

4 tablespoons water

Salt to taste

In a large heavy skillet heat the coconut oil over medium heat until melted and hot. Test a floret in the oil to make sure it sizzles. When hot add the rest of the florets to the pan along with the golden raisins and cook for 3-5 minutes until golden brown, flip them over to brown the other side. While the other side is browning sprinkle the turmeric over the cauliflower add the water and cover. Cook covered on medium low until the water is gone and the cauliflower has softened. Toss with salt to taste.

XOMC

*Scientists tested turmeric, a concentrated source of the phytonutrient curcumin, along with phenethyl isothiocyanates, a phytochemical abundant in cruciferous vegetables including cauliflower, cabbage, broccoli, Brussels sprouts, kale, kohlrabi and turnips.

Breakfast Quinoa with Coconut and Fruit

OMG. I love breakfast. Always have. I am one of those people that cannot go without eating in the morning and I will never understand those who can wait until lunch or later. Sorry. Breakfast is where it's at.

Since we have been eliminating many foods I have felt like we have also added so much great food to our diet. Quinoa has always been in our pantry rotation for years, but since rice has been eliminated, quinoa reins. Many people have hopped on the quinoa train for many health benefits and as an alternative to grains that are high gluten (quinoa is not an entirely gluten free food). It also tastes delicious. Once called the "Gold of the Incas" quinoa is a recently re-discovered ancient grain, a relative to the spinach and Swiss chard family and treasured for its stamina increasing capabilities in Incan warriors. Who doesn't like stamina?!

Quinoa's highlights:

• A complete protein (contains all 9 essential amino acids).
• Contains Lysine an amino acid essential to tissue growth and repair.
• High amount of Magnesium, great for people with migraines, hypertension; cardiovascular support.
• Riboflavin; necessary for energy production in cells.
• Fiber and antioxidant protection from the high level of Manganese.

Breakfast Quinoa with Coconut and Fruit; serves 2-4 

2 cups Quinoa
1 tablespoon Unrefined Coconut Oil
1/2 teaspoon sea salt
3 cups filtered water

1/2-1 can Coconut Milk (low or full fat)
1-2 cups Unsweetened Hemp Milk (or milk substitute of choice)
1 Banana sliced
1-2 Fresh Dates chopped
Any other fruit you want to add...
Other Additions:
Raw sunflower seeds
Raw pumpkin seeds
Cinnamon
Maple Syrup

Prepare Quinoa: thoroughly wash the grain in a fine mesh colander to remove the saponin (a soapy like residue). Rub the grains over one another with your hands, taste test a few, if they are bitter, wash again.

You can prepare quinoa is a rice cooker this way:
1. Empty quinoa into the rice cooker, add the sea salt and coconut oil.
2. Add three cups water, cook.

Stovetop: follow steps one and two above, when the water comes to a boil reduce to a simmer and cook covered for 15 minutes.

Whisk together the coconut milk and hemp milk to reach the consistency of cream. Scoop quinoa into bowls, pour over with the coconut cream, add toppings and enjoy.

You can keep quinoa on the counter and use it when you need to...add it to salads and as a side to your evening entree. Just use it within the first day and a half. Or store the remainder in the refrigerator.

XOMC

Congratulations! & Eliminations...

Its really true. Life is full of moments of congratulations and eliminations. Rejections, affirmations, down and up days and times where the cloud hangs so heavily above you for too long that you start to think its permanent. You have to constantly remind yourself that you are not manic or crazy and that if you keep trying you will get a break. Recently I had one of those days, a day so bad that I thought I must have made some really bad decisions at some point in my life. My sister talked me down off my cloudy ledge and gave me some great advice. She said "Do you know what you need? A Win." And she is so right. There are many "Wins" that we need in life to feel validated; career, love/relationships, goals, acknowledgement and then the small wins like accomplishing a project, establishing a work-out routine, being more disciplined, making a networking win, saying hello to strangers. So the day after my cloudy day I got a win. An "Art Win"! I was accepted into a show in DC curated by Sarah Newman, Curator of Contemporary Art at the Corcoran Gallery of Art. My first ever DC show. Before I found out I came across this lovely object on my way home. A "found Win"...how prophetic.

And now for the eliminating portion. For about a week and a half now S and I have been on a "Elimination Diet" designed by my food and health guru Rebecca Wood. No, its not a diet where we crap all the time; its about eliminating potential foods that may cause reactions in your body's digestion, skin, vital organs and overall well being. All of the common grains and flours are eliminated (no wheat products, spelt, corn, rice), no nuts, no dairy, eggs, shellfish, definitely no packaged or processed foods, no white sugar, no alcohol (we have made a few exceptions) and no coffee.

We have done pretty well, save for a few instances and in general we don't even feel like we are "dieting" at all. The foods we are eating; ancient grains like quinoa, amaranth, millet and buckwheat are incredibly satisfying and delicious. All meats are allowed including some cold cuts (all additive free of course) and fish, as many vegetables as we can handle (emphasis on brassica's and dark leafy greens) fruit for snacks, olive oil and coconut oil, all herbs and raw vinegar's, home brewed kombucha, very very small amount of honey and maple syrup. Its a very satisfying and complete diet; foods we usually eat anyway but without the added allergen potential. Overall I haven't noticed much difference in the way I feel; yet. However I have been sleeping better and have noticed that my gut feels better without the wheat and dairy. So time will tell, we plan to stay on this until Sunday. Then we will start to slowly reintroduce foods to see if our bodies have a reaction. I know, very mom n' pop down-home-allergy-testing. Yet I know its working because last night at dinner S announced that he has not had ANY indigestion! So the next step will be reintroducing eliminated foods. Sunday is the day to begin re-introduction and I plan to reintroduce.....drum roll please....eggs. Rebecca Woods very well laid out plan includes delicious meal plans and recipes. I have also developed a few of my own that I will share soon.

XOMC

Little Things...

Thought i'd share some of my favorite snap shots from around town. Upper left is from the woods behind our house. The light was so warm and inviting last Friday that I had to try and capture it. Upper right is one of the most beautiful trees in our neighborhood; a giant Maple. Earl is chillin' in the bottom left, J and I took him for a hike out at Loch Raven. Bottom right is also at Loch Raven, I just loved the way the branches glided into the water. I took all the above with my iphone and used the app instagram; which like many millions of people I am obsessed with but don't have the nerve to make my profile public.

Soon we will be getting our Baltimore Honey Bees! AND Indian Runner Ducks for the Eric Waller Community Garden to help combat pest control. Also we are anticipating a big harvest at the community garden this weekend so I will have some recipes to share.

XOMC

Spring Soup Carpenter Style

The Carpenters love soup (I am now an official Carpenter!!!) and using up everything in the pantry. Nothing goes to waste; we compost it or Earl gets it (lucky boy). Last year we stuffed our freezer with kale, spinach, tomatoes, peppers, pesto, stir fry mix of cabbage, collards and kale; all from our gardens and a generous gift from Baltimorganic. And have thankfully feasted on it all winter long!
                           

We are nearing the end of our stash and just in time too! The garden is beginning to supply us with radishes, spinach (wintered over), kale, beets, lettuces, arugula and leeks. So its time to clear out the fridge of root veggies and use up some random food items. I adapted this recipe from Sally Fallon's Nourishing Traditions  cookbook.    
                     
Spring Root Vegetable Soup

2 Tablespoons Ghee (clarified butter)
1 Bunch of fresh or dried Thyme (tied with kitchen string)
2 Large Spring Onions sliced into rounds
4 Medium Carrots sliced into rounds
4 Medium potatoes diced
2 Large Yams diced
1 Large Turnip diced
6 Cups Chicken or Vegetable Broth
Salt and Pepper to taste
Cayenne or Hot Chilies chopped up fine (Optional...I added in one of my hot red chilies!)
Hand held blender (optional)

Melt the ghee over medium heat. When melted add the spring onions and saute until tender. Then add the rest of your roots. Cook the roots until soft ( like to call this "sweating" I cover the pot and let them steam together for about 10-15 minutes). Once the roots have had a good sweat add the chicken or vegetable broth and thyme. Bring to a boil them simmer for 45 minutes on low. After 45 minutes season to taste and add your pepper of choice or a pinch of cayenne. Simmer on low for another 15 minutes and taste again. When to your liking remove from the heat, remove the thyme and blend with a hand blender until smooth. Serve with a swirl of yogurt and a sprinkle of fresh thyme if on hand and hunk of bread.

Enjoy! XOMC

Work. Wedding. Sick? Answer: Cure All Vegetable Soup

It must be this awful weather that's the cause for my utter lack of energy. All the rain saturating the east coast, the tropical humidity, cool air + 95% humidity=sick or allergies? Who knows, but this "thing" that's hanging around my head better go away soon. Then there's work and then there's the wedding. More than anything I'd rather be home with a hot cup of herbal tea, happily tinkering away in my studio, painting gold leaves, making a photo album, painting our welcome sign...listening to the new Beirut album. While S works on Readyluck and Earl snoozes soundly. Alas I am at work, slogging through emails, phone calls, meetings and confused students. Then I'm reminded that its Friday and in the fridge awaits my super delicious cure-all lunch. Oh! Yes and my friend Chris is coming over tonight and were going to make Peach Butter and maybe our soon-to-be-famous Hot Lips Jam (it's top secret for now). So things are looking up and I think there may be even a peak at the sun tomorrow...

Cure All Vegetable Soup
I made this with a mix of vegetables from our gardens, use whatever you have hanging around!
6 Garlic cloves, sliced thin
2 Banana Peppers, seeds removed, cut into half moons
1 Thai Red pepper, seeds removed, minced
1 medium Red Pepper, chopped
1 large Vidalia Onion, chopped
2 cups Green Beans, chopped on the diagonal
6-8 Ripe Tomatoes, blanch to remove skin and remove the seeds
1/2 cup chopped fresh Parsley
3 tablespoons fresh Oregano leaves
1/4 cup chopped fresh basil
1 1/2 cups cooked White Kidney Beans
1/4 cup rinse Quinoa
8 cups vegetable stock
1 teaspoon honey
S & P to taste

In a large soup pot heat 2 tablespoons of olive oil over medium heat. Add the garlic and saute for a minute, then add the peppers and onion. Saute until the onion is soft and almost translucent (about 3 minutes). Add the green beans and tomatoes, cook until the green beans are bright then add the herbs, beans and the vegetable stock. Bring to a boil and stir in the honey and quinoa. Simmer for a half hour and season to your liking with salt and pepper. I served this with a light dusting of shredded mozzarella and fresh parsley.
Serves 2 for a light dinner, plus 4 leftover servings. Perfect for work.

XOMC

Lamb Burgers with Fresh Mint

Tap your heels together and repeat after me...

I wish I had a lamb burger...
Click!
I wish I had a lamb burger...
Click!
I wish I had a lamb burger...
Click!

No? Hmmm...well try this recipe using fresh mint and ground lamb, serve it up to 6 of your friends and swoon on a cloud in the summer heat with a glass of your favorite vino.
Not convinced about lamb? Too Barn-yard for you? Well try these facts on for size:

-Lamb is commonly included as a meat consumed in Mediterranean diets, which have repeatedly been shown to help lower risk of cardiovascular disease.
-Despite the fact that about one-third of the fat in lamb comes from saturated fat, lamb (especially when pasture fed)* can be a significant source of omega-3 fat and is also contains a large amount of monounsaturated fat (40% of its total fat). Both omega-3 fat and monounsaturated fat have been associated with decreased risk of cardiovascular disease.
-While pasture-fed lamb can naturally contain small amounts of trans fat, one of the trans fats it contains is vaccenic acid, a precursor for conjugated linoleic acid (CLA). CLA intake is associated with decreased risk of cardiovascular disease.
-Lamb is a good source of vitamin B12 and also provides important amounts of the B vitamins B1, B2, B3, B6, folate, biotin, pantothenic acid and choline. Vitamins B6, B12, folate and choline are especially important for healthy metabolism of homocysteine and can help prevent unwanted accumulation of excess homocysteine in the body. High blood levels of homocysteine are a key risk factor for cardiovascular disease.
-Trimmed lean cuts (like loin and leg) from pasture-fed lamb provide a ratio of omega-6:omega-3 fat of approximately 5:1. According to repeated research findings, this ratio falls into an ideal range for lowering risk of heart disease.
-Lamb provides antioxidant minerals that have been shown to help lower risk of cardiovascular disease by reducing unwanted oxidative stress. Lamb provides a very good amount of the mineral selenium and good amount of the mineral zinc.

*Enjoy your Lamb Responsibly*
Pasture feed lamb is significantly better for you that indoor fed-lamb, for a few obvious and not-so obvious reasons
-Recent studies have shown pasture feeding to be especially important for optimal nourishment from lamb. In research comparing indoor feeding on hay and nutrient concentrates with outdoor pasture feeding, pasture-fed lamb was found to contain significantly lower levels of trans fatty acids with the exception of a single trans fatty acid called vaccenic acid. Trans fats are a type of dietary fat that we want to avoid in large amounts due to increased risk of cardiovascular disease, but vaccenic acid is one specific type of trans fat that we do not want to avoid since it's the building block for a cardioprotective fatty acid called CLA (conjugated linoleic acid). In terms of total trans fat content, vaccenic acid content, and CLA content, we encourage you to select pasture-fed lamb over indoor-fed lamb.
-Changes in 2010 by the U.S. National Organics Program requiring at least 120 days of pasture feeding for all ruminant animals including cows and sheep, another great option for assuring pasture feeding is to buy organic!
-Support your local farmer and find one near to you that can provide fresh lamb, that you can freeze.
-Support farmers who practice organic and sustainable farming. Spending an extra few dollars on meat that was raised responsibly is a small price to pay for your health, the health of the community you're supporting and the environment.
-Enjoy lamb and all meats in moderation.

Lamb Burgers with Fresh MintServes 4-6

1.5 #'s of Pasture-fed/raised ground Lamb
1/3 of a cup of fresh mint, chopped
1/2 teaspoon sea salt
1/2 teaspoon smoked paprika
Couple twists from your pepper mill, set to semi-coarse

Place your lamb and the rest of the ingredient's into a medium bowl. Have a platter ready to transfer your burger patties to. Wash your hands well and be prepared to handle lamb and only lamb until you are done. When done wash your hands and everything else that touched lamb with hot soapy water.
Mix well using your hands until all ingredient's are well incorporated. Fight the urge to add more salt. Form into 6 patties about 1 inch think to 3-3.5" wide. If you have lamb left over equally divide the remaining to each patty.

Fire up your grill...proceed with grilling, or hand off your grilling to someone else (S does this part!) Grill for desired doneness, medium to medium well tastes best.

Serve with your favorite toasted buns, sliced cucumbers, this coleslaw and mayo. Plus some fresh vegetables on the side such as green beans.

Ba! Lamb info taken from here
XOMC