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Archive for November, 2011

Two friends of mine, Theresa Rogers and Tika Altemoeller, have written an inspiring vegetarian cookbook called Dharma Feast Cookbook – Recipes for a Fresh Start. It is going to be available in February. I am honored to say that my photographs are in it.

I own the first edition of Dharma Feast and use it all the time.What I love about it is the emphasis on simple ways in which we can cook and eat more consciously, as opposed to just getting another meal checked off the to-do list. When you pay real attention, the way Tika and Theresa do, to the way in which you choose, prepare and serve your meals, the food is more nurturing and delicious.

There are wonderful Indian recipes, many tips for cooking the staples of a vegetarian diet and lots of information about how to change your habitual ways of eating. There is also a chapter about making healthy school lunches.

Periodically, I am going to include some of the recipes here. I’ll start with a simple one that uses our most loved vegetable at the Morningside Market – Arugula.

Fussili Rice Noodles

Serves 4

1/2 cup olive oil

1 Tbls. minced garlic (2 cloves)

1 lemon, zest and juice

2 tsp. kosher salt

2 tsp. black pepper

1 pound rice fusilli noodles (or regular pasta if you prefer)

1/2 pound baby arugula ( I even use more)

1 pint grape or cherry tomatoes, halved

Heat olive oil in medium sauce pan over medium heat. Add garlic and cook for 1 minute. Then add the zest and juice of lemon, salt, and pepper.

Cook rice noodles according to instructions on package. [I think they are best when rinsed and then reheated. Then you can’t really tell the difference from regular pasta. We like Tinkyada brand rice pasta.]Drain and return to pot.

Immediately add olive oil mixture to pasta and cook over medium low heat for 3 minutes. Pour hot pasta into large bowl. Add arugula and tomatoes. Toss well. Season to taste and serve hot.

Variations – Substitute whole grain pasta for rice noodles.

Or add finely grated raw cheese to top of pasta after tossing or serve in a small bowl on the side.

We had it the other night:

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This blog post was supposed to be about endive  mix. Many of the vegetables in the following pictures are from the endive family Рsugarloaf endive, radicchio, I think there may be some frisee and/or escarole that made it in here. But while reviewing the pictures that I took of Nicolas and his endive heads, all I could see were his hands; how hard-working and rugged they are, how masculine Рbut mostly Рhow covered in rubber bands. The many rubber bands in the first shot have nothing to do with the task at hand. They are there, as rubber bands always seem to be on Nicolas, for some upcoming picking job where they will be vitally necessary. I have even seen several of them lined up on his wrist, many times, while he is sleeping. I love that.
So, in case you are more interested in the vegetables, that large icy green wonder above and directly below is called sugarloaf endive.

Here it is in the field, where Nicolas is singing its wonders to Jesse on a farm tutorial. I’ll include that video at the end of this post.Farmer and his dog.

Or is she Jesse’s personal dog? Really, she is faithful and loving to all of us, especially whomever holds the turnip, or the meat.

Beautiful fall carrots:

Back to the endive family. Below is part of a row of escarole endive. We use these a lot to make a favorite salad. We chop them into strips and mix them with dulce (a seasoning), olive oil, mulkasan (a vinegar), some salt, minced garlic and chopped walnuts.  You can make this with any of the endive heads. So good!

Radicchio endive:And for any growers, backyard or big farm, or hope to be, here may be some information for your endive-growing needs:

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