December in Philadelphia

We had the opportunity to take in some authentic South Philly culture in the delightful area of the Italian street market.  A bustling, narrow street, one could take in the myriad sights and smells in this year-round market, with produce stalls lining the street across from storefronts to butchers, bakers and shops.

Vendors stoked numerous burn barrels with cardboard that had held fruits and veggies, warming themselves on the frigid and overcast day. A feature that I would not presume to see in Portland!

The area has an old world feel, with some modern-day conveniences.  The scale in the picture might be from my Grandmother's time, but we were also fortunate to come across a gluten-free bakery, Taffets, that shows how the market is changing to accommodate the present.

While friends picked out some vegan cupcakes, I took some poppy seed buns and a baguette for later.  The Italian-style baguette was the closest that I have tasted to the real thing yet!  So if you are ever in Philly, I recommend checking out the food and bustle of South 9th Street!

They ship too - check out http://www.taffets.com/

Links to Preserve the Harvest

Well that fall chill is starting to creep in, and around here that means that its time to get out the canner and steam juicer - its grape harvesting time.  And while I have all the equipment out and the water bath going, I'm always inspired to try my had at some new recipes.

Now I am relatively new to canning, and didn't benefit from an upbringing that saw any use of preservation methods other than putting things in the deep freezer, usually never to be seen again.  I've relied on my mother-in-law, books, and of course, the internet.

Here is a great site that I came across with some great information for new and seasoned preservers alike, along with some great tips on canning with honey. Check out 40 Preserving Links: Beginner tips, pro tricks and canning with honey at Simple Bites

One of the recipes links is for Rhubarb-Rosemary Jam from Local Kitchen which looks like a great one to try, seeing as the rhubarb is still going strong at my house, and one of the husband's favorite things is rosemary. As we are not a toast-and-jam household, this also appeals due to its mix of sweet and savory, and my mind is already slathering some on a GF cracker and topping with some lovely aged cheddar.  I'll let you know how it goes.

Also while at Local Kitchen blog, I traveled down the proverbial internet rabbit hole and ended up at Eggplant Bacon - which is marinated, dried eggplant. The sweet'n'salty umami-rich marinade features tamari (be sure to use a wheat-free one), smoked paprika and maple syrup.  This looks like a great way to preserve some of the local eggplant bounty for the cool days of winter ahead.

Look back for some great grape recipes, as we tackle this year's harvest before the rains and hordes of starlings have their way with the fruit.  Some favorites are Grape Juice, Hot Pepper Grape Jelly, Wild Rice Pilaf with Grapes and Pecans, and Rustic Grape Galette.

Some Great Online Finds

Here are some great links that I've happened upon recently that you might want to check out:

Positively Vegan

A great looking site that puts plants at the forefront - and many recipes are also gluten-free and oil-free. I'm looking forward to trying the Cauliflower Pizza Crust! 

http://positivelyvegan.blogspot.com

Edible Education 103 with Michael Pollan

UC Berkley lecture series featuring numerous experts in their fields, discussing all aspects of food: farming, sustainability, politics, marketing and more. 15 videos totaling over 21 hours.

http://www.youtube.com/course?list=EC28B5EDF74E734607

The Savory

A fun, visually-based food website with cheeky diagrams alongside useful info. Check out Pantry Staples for Grilling Improv, How to Make Your Own Extracts, or have some fun with Culinary Tattoos, or Choose Your Own Gin Adventure - I landed on a Gin Elderflower Cocktail.

http://www.thesavory.com/

Summer Lunch

It need not be complicated to eat well - load up on this first flush of cherry tomatoes & spicy basil. Add some nice herbed goat cheese. Scoop up with GF crackers, endive spears or cucumber wedges. Sit back & enjoy the summer.

Summer lunches have a bit of a theme around here....
check out this one from last year in beautiful Hood Canal, WA.

A Quick Salad is Easy With a Few Staples

Even amid a reno that has stretched into its third month, the gorgeous Pacific Northwest weather has
inspired me to indulge in the freshness and crunch of raw fruits and vegetables - of which one of the best  presentations is a cool, crisp salad. And if you have mayo and salsa in the fridge - and part of an avocado laying around - try this easy dressing!

There really are no rules for salad assembly, so use up what you have on hand and you might surprise yourself with a new winning flavor combination! I seriously wanted to add a small apple sliced over the greens, but saw that the tomato needed to be used up , so I'll save that idea for next time.

Now that there seems to be potential for actually getting a ripe avocado, and not merely green weapons, I was also inspired to use some for a chunky avocado dressing. I stretched the creamy factor with a bit of veganaise (but regular or homemade mayo would work too), along with some flavor and zip from salsa verde. You could also substitute some good flax or extra virgin olive oil for the mayo for a vegan and/or soy-free version (depending on the kind of mayo you're substituting).

Quick Salad with Chunky Avocado Dressing

Serves 1

Combine in a bowl 2-3 cups of whatever vegetables and fruit you have on hand. Today the crisper afforded me the following:

• 1 small center of a romaine heart, chopped fine
• 1 small handful shredded carrot
• 1 handful baby kale
• 1 roma tomato, sliced (or one small apple, sliced)

Season with sea salt and fresh cracked black pepper, toss to combine. Add more seasoning if desired - some fresh herbs wold be nice here too.

Chunky Avocado Dressing

Combine in a small bowl or ramekin:

• One-quarter of an avocado, peeled & chopped into chunks
• 1 T salsa verde (I used Frontera Grill Tomatillo - one of my favs!)
• 2 t mayo-like product of your choice, or good cold-pressed oil (I used Veganaise)

Stir with a fork, leaving some large chunks. Add more heat if desired. Spoon onto salad and toss lightly to combine.

Make it a Meal

Add some protein of your choice to finish it off, some great options are:

• Nuts such as almonds or hazelnuts
• Seeds such as sunflower, hemp or pumpkin
• A hard boiled egg, sliced
• Any left over baked or sauteed tofu
• A pan-seared veggie patty (GF of course)

Enjoy your quick, clean salad and soak up some sun!

Are You Independent?

Robert Rodale brings up a good point about the lack of independence and self-sufficiency in the population - almost 30 years ago.

Read about how this meshes with a similar but opposite point by Wendell Berry about how we are missing out on the interdependence of our whole food economy.

What is your take?  Read up and take up your hoe! Gardening in the Round

Very Simple Fava Beans

The favas are flushing, and here is an incredibly easy (even during a reno) way to deal with them. 

 

• Strip them from the soft, cushy pods.
• Blanch in some boiling water for 2 to 3 minutes
• If small, proceed to seasoning and eating. If larger add the additional step:
• Pierce one end with a finger nail or a knife tip and then slip out the green bean from the white outer skin. 
• Season with salt, pepper, fresh squeezed lemon and good extra virgin olive oil
• Dig In!

For all the reasons that you should grow your own favas, check out this post.