What’s Your Source?

The jonagold apples that Ted sent out this week are remarkably sweet, crunchy and juicy. They combine well with the earthy mild spice of the radishes.  The radishes are beautiful! Lime green inside, they almost resemble a kiwi when sliced into rounds.  We are able to eat so well in this climate, at this time of year, because of farmers like Ted who are passionate about growing a wide variety of vegetables. Also, they have engineered storage solutions for fruit and vegetables so we can just show up in March and have an incredible selection at our disposal. I’d love to live in a world where farmers were compensated generously for all they contribute to our lives, rather than living hand to mouth and acquiring enormous debt to keep their farms running.  If we were an intelligent society we may have the self-interest to realize that our well-being lies in the hands of our farmers. My hope is that as you start to slow down and prepare more delicious food for yourself and your loved ones, you will naturally want more connection to the source of your sustenance.  Maybe one day you will come to grow your own food too, as 95% of our population did only 100 years ago.

Carrot Butter
Sweet, creamy, late winter deliciousness

8 carrots chopped into rounds (1 bag from Ted’s food box)
1 tbsp coconut oil for cooking
2 tbsp tahini
1 tbsp flavorful (organic extra virgin) coconut oil
1 tbsp lime juice
1tsp sea salt

  1. Preheat the oven to 400°
  2. In a large frying pan sauté the carrots on medium heat until they are slightly browned.
  3. Add 1 cup of water to the pan, and cover with a lid or tin foil.
  4. Put the pan in the oven and bake until the carrots are very soft (about 25 min).  Don’t add more liquid if it all evaporates, this will allow the carrots to caramelize.
  5. Put the carrots in a food processor with the remaining ingredients and process until creamy and smooth. You may need to stop the food processor occasionally and scrape the sides with a rubber spatula.
  6. You can eat it immediately or store it in the fridge for a firmer more butter like texture.

Click here to find out how my friends at Conscious Catering are making amazing gluten-free buckwheat bread.

Jonagold and Tae Baek Radish Marinade on Spinach

2 cups each of chopped, sliced or julienned jonagold apples and tae baek radish.

1tbsp each of olive oil, lime juice and honey
¼ tsp sea salt
Several handfuls of clean dry spinach

  1. Cover the apples and radish in the marinade and let sit for fifteen minutes or so.
  2. When you’re ready to serve, toss the marinade with the spinach or simply top a bed of spinach with a pile of the radish and apple mixture.