Archives for posts with tag: local
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How-to: Local Tato Salad from l.e.ladov on Vimeo.

Turnip love

These turnips, of the Brassicaceae family, were sweet and spicy delicate bulbs I bought from Isa at the Grant Park Farmers Market. Isa works with Chris under the name Crack in the Sidewalk, growing and foraging some beautiful stuffs. With the bulbs, I made turnip chips, by simply slicing the root thinly and tossing with oil and spices before roasting in the oven. With the green tops however, I intended to make a pesto with hazelnuts, but instead, decided to add them to a massive pot of slow-cooked greens I was simmering. In the dutch oven, I sizzled some garlic, mustard seeds, and red pepper flakes in oil before adding the mass of greens. Once the greens cooked down a bit, I poured a good amount of homemade veggie broth that I found in my freezer earlier that day, and let the mix stew for about an hour. Slowly converting myself to true Southerner one dish at a time.

Pomegranates

Pomegranates, of the Lythraceae family, are,in my opinion, the most beautiful of fruits. Its the surprise of it all, that gets me going, where a tough rosy exterior hides a hive of ruby juicy jewels. It’s amazing to think that they have been around since biblical times, like an edible testament to the holy scripture. I bought these baby pomegranates from Greg of Green Leaf Farms. They’re not the prettiest, nor the tastiest of pomegranates, but I’m a big fan of Greg, so I figured I had nothing to lose besides a couple bucks…

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I bought these squashes the other week from the McMullan Family Farm at the Peachtree Road Farmers Market, their tent only a few away from mine. Surprised to see these little guys this late in the year, I snatched them up quickly, already nostalgic for the tastes of the summer harvest. Zephyr squash, I believe a member of the Cucurbita pepo species, was one of the first vegetables I learned to harvest on Love is Love Farms at Gaia Gardens. Their texture is smooth, their taste quite simple and light.
I roasted the squash with some zucchini, adding a bit of zatar spice on top. After about 25 minutes in the oven the mixture was added to a steamy pot of pearl barley.

This documentary, In Organic We Trust, delves into the certification that so steers the “conscious” consumerism in America