Resourcefulness from the Garden to the Kitchen
I have enjoyed challenging myself to create beautiful gourmet meals without feeling the dire urge visit the grocery store, but instead just opening the pantry and the refrigerator to see what ingredients I already have on hand. This not only saves money but also frees up time to spend with my family. For example, say the family is craving pasta. I open the pantry, and there is no pasta. I muster up the motivation and spend the gas money and the time to go to the grocery store and face the inevitable “went in for one thing, came out with a cartful” that we all have experienced. My alternative is to figure out a creative way to use what is on hand, like making a similar dish with a whole grain instead of pasta. Or slicing vegetables such as zucchini, squash, or even sweet potatoes to resemble pasta. It can be challenging but creative and rewarding. Eating with the seasons requires dedication to the environment, commitment to your health, and a newfound creativity in the kitchen. Trying new recipes is a classic way to conquer picky eating habits. A surefire way to get on board with the local food movement is to broaden your horizons by changing the way you see your food. The seasonal produce that grows throughout the world at specific seasons should be revered as foodshed miracles.
Eat with the Season: Get Creative in the Kitchen
When discovering the newfound excitement of eating with the seasons, we have the opportunity to get a little more creative in our own kitchens. I make most of our meals primarily from vegetables we grow ourselves, minus the occasional gourmet ingredients such as various cheeses and staples such as oils and vinegars. I used to carry around a mile-long grocery list with me. After living and working on a vegetable farm for so long, I have done without most of the items on that list. As it turns out, we are perfectly content with a primarily vegetarian diet prepared with farm-fresh seasonal veggies that are abundant, tasty, and beautiful. Create beautiful home-cooked gourmet meals from seed to table. Create amazing new recipes by pairing the foods in your bountiful harvest.
Dandelion and Violet Brunch Salad with Maple Fig Balsamic Dressing
Ingredients
- 1 pound fresh salad greens, washed and spun
- 10–15 fresh-picked dandelion flowers, washed and dried
- 1 cup of violet flowers
- ½ cup pecan halves (candied optional)
- 3 ounces fresh goat chèvre, separated into small pieces (or crumbled goat or feta cheese)
- 15 strawberries, sliced lengthways (optional)
Method
This salad is best served on a large shallow platter to showcase its beauty. Arrange the greens evenly. Layer the pecans, strawberries, and goat cheese and top with maple fig dressing. Garnish with dandelion and violet flowers. Organic ingredients are the best.
Creamy Maple Fig Balsamic Dressing
Ingredients
- 1 cup extra virgin olive oil
- ¾ cup balsamic vinegar
- ¼ cup pure maple syrup (local syrup is available at farmers markets)
- 12 dried figs, hard tips removed
Method
In a blender, combine all ingredients, processing 1 minute or until completely smooth and creamy. Add more olive oil and blend again if necessary. Taste to assure desired flavor is achieved, equal parts sweet and slightly sour, and adjust accordingly. Refrigerate any extra in a Mason jar with a tightly fitting lid for up to 3 weeks.
