05 . 09 . 14
It’s 3pm and raining now. I feel like Hayden’s here in the room. It’s been long time. Maybe it hasn’t. Maybe I just haven’t been present to it. If I’m honest, staying present has been difficult lately. The season has turned over so fast, it’s like I woke up this morning and the trees are just now suddenly green, tulips are blistering at their ends, and the garden has creeped back to life. Before you left, you pointed out the one tree in the back alley that is holding out. It’s naked and just barely budding while her sisters are already flanked and beaming. In my mind, I’ll pretend it has been waiting for me to stop spinning, settle my mind, and catch up to the miracle that is this season. I hate when you’re gone but I loved how quiet things were today. I’ve needed it, desperately.
When I am silent, I have thunder hidden inside. – Rumi
Spring On a Plate
This recipe is for my mom whose beauty is matched only by her grace, passion, and strength. I am nothing without your love. Happy Mother’s Day. You are my sun and moon and all of my stars.
- ½ lb fresh green garbanzo beans
- ½ lb green asparagus
- 3 stalks rhubarb
- 2 yellow potatoes
- ¼ lb ramps (baby leeks)
- Handful watercress
- (optional) heel of stale bread, ¼ cup breadcrumbs
- ¼ cup olive oil
- salt and pepper to taste
- 16 oz unsweetened greek yogurt
- ½ cup dill, minced
- ½ cup mint, minced
- 1/2 cup parsley, minced
- 3 lemons, juiced
- salt and pepper to taste
- (optional) 7-minute egg
Bring a small pot of water to boil. Shell the garbanzo beans and blanche in the boiling water for 2 minutes. Remove from heat and rinse with cold water. Set aside. Preheat oven for 350.’ Cut potato into small wedges and place on a baking sheet. Drizzle with olive oil and send them to a hot oven to roast for 20 minutes. Remove tough ends of asparagus, thoroughly yet delicately clean and remove roots from ramps, and cut stalks of rhubarb in half and then slice length wise into 3 smaller strips. Place in the basin of stone or glass baking dish and drizzle with olive oil and a dash of salt/pepper. Place on the available rack in the oven and bake for the remaining time on the potatoes (+/- 10 minutes).
In a medium bowl, combine yogurt, and lemon with the minced fresh herbs. Pour herb-y yogurt onto a large serving platter. Spread with a spatula to create a yogurt bed. Arrange vegetables on top of the yogurt to your liking. Garnish with watercress, blanched garbanzo beans, a sprinkle of bread crumbs, and a halved medium-boil egg.
Enjoy immediately with warm flatbread or alongside a nice lentil salad.
04 . 07 . 14
“If you suddenly and unexpectedly feel joy, don’t hesitate. Give in to it. There are plenty of lives and whole towns destroyed or about to be. We are not wise, and not very often kind. And much can never be redeemed. Still life has some possibility left. Perhaps this is its way of fighting back, that sometimes something happened better than all the riches or power in the world. It could be anything, but very likely you notice it in the instant when love begins. Anyway, that’s often the case. Anyway, whatever it is, don’t be afraid of its plenty. Joy is not made to be a crumb. (Don’t Hesitate)”
― Mary Oliver, Swan: Poems and Prose Poems
Quick Pickled Vegetables over Herb-y Black Lentils
- 1 bunch tricolor radishes, quartered
- 1 cup pearl onions, halved
- 1 lb. baby carrots
- 2 cups cauliflower, broken into small pieces
- 1 bulb fennel, sliced
- 2 shallots, shaved
- 4 florets belgian endive, halved
- 4 cups white wine vinegar (or red wine, or rice)
- 4 cups water
- 1/4 cup mustard seeds
- 2 tbsp juniper berries
- 1/2 cup sugar
- 2 tbsp salt
To make the pickling liquid: Place water and vinegar in medium pot along with sugar, juniper berries, salt, and mustard seeds. Bring to a simmer over medium-low heat, stirring occasionally to dissolve sugar and salt. Place cleaned and prepped raw vegetables into the liquid and submerge. Cover and let cool to room temperature, place in refrigerator for 1 hour. Extra vegetables can be kept for up to two months. They make for great accouterments in a Bloody Mary!
For the Lentil Salad…
- 4 cups cooked black lentils (about 1 pound, dry)
- 1 cup watercress leaves
- 1 cup parsley leaves
- 1 cup celery leaves
- 1/2 cup mint leaves
- 1/4 cup minced chives
- 2 lemons, juiced
- 1/4 cup olive oil
- salt/pepper to taste
Cook lentils until al dente, about 30 minutes. Strain, rinse, and set aside. Mix with olive oil, lemon juice, and greens. Serve as a bed to the pickled vegetables. Dress with chives, serve cool, but not cold. Makes great leftovers for weekday lunches. Served mine today with lemon avocado aioli.
03 . 10 . 14
“We do not grow absolutely, chronologically. We grow sometimes in one dimension, and not in another; unevenly. We grow partially. We are relative. We are mature in one realm, childish in another. The past, present, and future mingle and pull us backward, forward, or fix us in the present. We are made up of layers, cells, constellations.”
— Anais Nin
Spicy Potato Tarragon Soup
It’s still winter here in Colorado, although spring is introducing itself in fits and starts. I’m considering this my last homage to the hearty, sustaining bowls of warmth that have characterized this amazing season of snow and festivity. Savor the crumbs of cold that are left for us, folks. Everyone seems to want to be in the season that’s in front of them instead of celebrating the one that’s here, now. It will be time for tulips, asparagus, and rhubarb soon enough.
- 6 tablespoons butter, divided
- 2 leeks, sliced
- 1 bulb fennel, sliced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 8 small red potatoes
- 1 fuji apple, sliced
- 12 small yellow fingerlings
- 6 oz. Irish Red Ale
- 6-8 cups vegetable or chicken stock
- 1 tsp sea salt
- Freshly ground pepper to taste
- 1 cup heavy cream
- Juice of two large lemons
- 1/4 cup minced tarragon
- Sriracha or other preferred hot sauce
- Crisp cooked bacon (optional)
Melt butter in a 8-quart stockpot. Add onion, leek, garlic, and fennel; cook over medium heat for about 10 minutes until the vegetables are just softening. Add potatoes (skins on) and stir together to create some browning at the bottom of the pot and the potatoes. Deglaze the browning bits after 10 minutes with the ale. Lower heat, add stock, salt, and pepper and simmer for 45 minutes.
When the potatoes are completely softened and separating from their skin, add the heavy cream then transfer batches to the blender and blend on low so that the soup is just combined but still a bit chunky. Transfer to a staging bowl and repeat until all the soup is blended but still has texture.
Stir in lemon juice, fresh chopped tarragon, hot sauce to your liking, and add bacon (optional). Taste for salt and pepper.