October 20 Bounty

Bulgur Pilaf with Parsley, Lemon, & Currants

bulgur, parsley, lemon, currants, olive oil, bay leaf, sea salt, dijon mustard, garlic, apple mint

Cauliflower & Fennel Saute with Walnuts

cauliflower, fennel, walnuts, umeboshi vinegar, sea salt, olive oil

Mustard Greens, Tomato, & Ricotta Bake

mustard greens (Delvin Farms), tomato (Hidden Valley Farms), ricotta, cottage cheese, farm eggs, sea salt, olive oil

Lebanese Lentil Soup with Orzo 

french lentils, red onion, yellow onion, sea salt, olive oil, white pepper, orzo, lemon, green onion garnish

Rustic Pear Tart

country pears (Bells Bend Neighborhood Farm), maple syrup, whole wheat pastry flour, cream cheese, butter, sea salt

Eating with the Seasons Gets Us in Tune

Each season creates unique changes around us and within us. We are connected to all life around us despite the disconnection our lives sometimes create. One way I've discovered to refresh this connection is through nourishing myself with seasonal foods--vegetables that grow locally & naturally within the season.

I learned the beauty of this awareness while studying Macrobiotic philosophy. I've learned that my body thrives on seasonal food. Even the colors of the produce of the season, orange and green for this Fall season, inspire my appetite. I feel more connected to Nature, to my environment, more grounded, centered, and calm when I pay attention to eating what's growing around me.

Right now, greens are abundant, crisp, and beautiful. I've loved turnip greens, tender green mustard, arugula. I just baked a big beautiful squash I picked up from my CSA today, just with a little salt and olive oil. Gorgeous!

Go to the farmers' market, join a CSA, grow your own...that's how you know you're eating fresh and seasonal.

My menus are created with seasonality as an important factor. Look forward to sustaining, satisfying root vegetable dishes, a variety of beans and bean soups, as well as some international themes to keep it interesting during the cold weather with interesting spices and combinations.

Winter is a challenging season for eating locally, but I will do my best to find locally grown winter veggies. The Winter CSA I've been a member of for years, Bountiful Blessings Farm, grows through the winter in hoop houses. They grow beautiful organic raspberries, strawberries, greens, root vegetables, and herbs. I highly recommend this CSA. They have top quality produce like I've never seen before. Look them up on localharvest.org or bountifulblessingsfarm.com. They might have a couple of shares left. They start soon...November through next spring.

October 6 Bounty

Gingered Acorn Squash

acorn squash, ginger, sea salt, peach lemonade

Barley with Cashew Herb Sauce

pearled barley, onion, dill, sea salt, cashews, arrowroot powder, spring water, shoyu

Sauteed Miso Mustard Greens
mustard Greens (Delvin Farms), barley miso, olive oil, shoyu, umeboshi vinegar

Split Pea Soup with Sunflower Sprouts

carrot, celery, onion, garlic, kombu, green split peas, spring water, sunflower sprouts, sea salt, umeboshi vinegar

Lemon Vanilla Sweet Rice Pudding

sweet brown rice, coconut milk, cane sugar, sea salt, spring water, lemon juice & zest, vanilla, arrowroot powder

October 6 Menu

Gingered Buttercup Squash
Barley with Cashew Herb Sauce

Sauteed Miso Mustard Greens

Split Pea Soup with Watercress

Mango Sweet Rice Pudding