Urban Grown Farms and Gardens Tour - 2013

Switzer Neighborhood Farm

This year marks the 5th biennial urban farms and gardens tour, hosted by Cultivate KC, and the urban growth (pun intended) this city has seen is nothing short of amazing. In 2005 when the tour began, there were 6 farms on the tour and 300 people who attended the whole tour. Every tour since has seen an exponential increase in both attendees and farm sites on the tour. This event now boasts 60 sites and has spanned to cover two days; the small number 300 is more likely to describe the number of attendees in one day at one farm. By now the tour has reached the status of The Largest Urban Farm Tour in the nation. 

All of which means, this city has a lot of food growing in a lot of unexpected and important places. 

chard on the westside

Urban farming - popular enough now to merit its own magazine - is more than just the trendy thing to do. This movement goes beyond the offbeat juxtapositions: the dilapidated buildings next to lush raised beds of kale, rusted art and radishes, municipal chickens and downtown ducks. This is about growing food in precisely the spots where people are everyday. This is about revitalizing wasted land and making it livable, beautiful, and productive. This is about knowing where your food comes from and seeing it for yourself, whether you're a little kid, a grown woman, an old man. For some of these sites, this is about serving the underserved, about communities pulling together to take care of themselves, and about volunteers working to feed others. Whether a site is an oasis in a food desert or growing the freshest food right outside the restaurant kitchen, this tour is about "cultivating change." 

When I volunteered four years ago, I hurried all over town to help and see as much as I could in one day, but I could only make it to 5 farm sites. And that was before I had kids. So this year I was pretty proud when - over the course of 2 days, while Sergio was unavailable, with both girls in tow, stopping for potty breaks and diaper changes and breastfeeding - I made it to 5 farms again! Of course, that leaves 55 farms I wanted to see but couldn't. I'm not complaining, though. Too many urban farms and gardens is a great problem to have.

The Five Sites I Saw on My Tour

Hoop Dog Studio

The first stop on my tour was Hoop Dog Studio on Troost. Almost every morning we take Troost to take Julia to school, so I had noticed this place with its turquoise doors, its ransom-note like "Obama" made of old neon sign letters, its particular tall bird on the side of the building. But I never would have imagined that inside is an intricate maze of hydroponics, livestock, vegetables, flowers, and discarded materials turned into art. While you may need to steer your toddler clear of the rusted nails emerging from the rail road ties or the shards of (intentional) broken pottery, you will come away in awe of the majestic mess of growth and life - vegetables, fish and flowers - coming out of urban castoffs - rebar, upturned muffin tins, oxytetracyclinehydrochloride barrels. Maybe that "skelebird" on the side of the building is supposed to be a phoenix. 

Hoop Dog Studio on Troost 

Julia and Skelebird

Crown Garden

In the summer of 2010, I was an insignificant member of a small team of people helping to make plans to start an urban garden - to be maintained by volunteers at Hallmark - at the Ronald McDonald house right across the street. That summer the idea was just a seed. I went off to have a couple of babies over the next two years and then next thing I know - voila! The garden is going so strong that they are on the Urban Grown tour. There are some incredible master gardeners and volunteers at Hallmark who have contributed their time to this farm's success. And all the produce grown (organically, by the way) in the Crown Garden goes to the families and patients staying at the Ronald McDonald house. Which seems to me like such a really nice thing to do for people you don't even know.

Hallmark's Crown Garden

Julia's and my favorite. 

Beanstalk Children's Garden (at KCCG)

The Beanstalk Garden has a little bit of everything - several varieties of fruits, lots of vegetables, flowers, herbs and a fountain. I'm not sure if the water feature is meant to be toddler entertainment, but it sure was for us after a long hot day of touring. Jasper and Julia went wild with the water while we sat under the grapevines and fed the babies and imagined what we might grow in our own gardens even though we are not the skilled master gardeners who run these places - nevermind that. Seeing it all blossoming and blooming and making fruit makes you think - surely I could do this, too! And the truth is, with the help of KC Community Gardens, you probably could!

Beanstalk Children's Garden - and fountain

Pretty please with a cherry on top?

Herb'n Gardener
I wanted to stop in at Lew Edmister's place because Julia and I see Lew every Friday night at Badseed (for that same reason, I wanted to go to Urbavore, too, we just couldn't get there). I thought it'd be fun to see what he's growing so maybe Julia can put two and two together when she sees him at market. Lew also makes bread and - for that matter - made his own bread oven! "Fire!" said Julia, when she saw Lew checking the flames inside. While Lew got his dough ready for a demo, Julia and I ate mustard greens from the field and tried to keep Clara from eating the mulch. Lew brought us some nasturtiums to eat; Julia would have none of it, though she liked eating the little yellow mustard green flowers.

Clara at Herb'n Gardener 

Julia and the mustard greens

Switzer Neighborhood Farm
From Lew's I thought I'd head to the Westside Local to see some vertical gardening by Anti-Hero Landscaping, but I got sidetracked on the way when I passed what looks like a giant hole in the ground full of an urban farm. Chickens, ducks, geese, bees and butterflies; vegetables, flowers, and herbs. This place was literally a dumping ground for a long time before, 3 years ago, some folks in the Westside Community Action Network came along to clean it up. It's amazing and lush and complex and gritty and the kale in that raised bed was the heartiest I've seen. (And I have seen a lot of kale.) Julia loved the livestock and watched with rapt attention as the chickens responded to our "cock-a-doodle-doos!" and "kiki-ri-kees!" This neighborhood has really embraced this bit of blight and brought it back to life.

Switzer Neighborhood Farm
in the shadow of the abandoned Switzer school

Julia and the chickens

Easter 2013

I had the chickens at Urbavore Farm pre-dye my Easter eggs. They did a lovely job. 

Julia - not yet the purist that I am - didn't mind hunting little plastic eggs instead of real ones. 

Warm day + hot sun + long wait = melted chocolate. Still tastes good, though.

Easter cheesey faces! 

Thanksgiving

Twas the night before Thanksgiving and all through the house...

Thanksgiving is my favorite holiday and this year's celebration did not disappoint. We hosted in our new house at our big dining room table and the meal came out great. As before, Christy and Armando were in charge of meat and Sergio and I did what we do best - vegetables! I had two pages of notes and spent hours prepping - which dish to cook which recipe - when to put what in the oven. We had the oven going all day and it felt like we were cooking every vegetable under the sun and I loved it.

Nina made place cards - she spelled several of these all by herself!

I even tried a new recipe or two this year. Although I couldn't forget my now "famous" (By "famous" I just mean that I really like this dish and want to cook it every year.) Fennel and Leek Gratin - which almost didn't happen after I forgot to buy fennel at Badseed. Fortunately, I am friends with farmers and I was able to have my 6 fennel bulbs personally delivered to my house, thankyouverymuch. Fennel emergency avoided! 

Fennel, or "Star Trek Vegetable" as I've been calling it this year. 

The new recipe of note was Brussels sprouts and chestnuts and it was a sure winner. I'll be including that in my regular repertoire. No matter how long it took me to peel those raw chestnuts. (About 45 minutes, BTW.) 

Brussels sprouts and chestnuts - see below for recipe. 

carrot cake

Sergio whipped up the most beautiful and delicious carrot cake - his favorite - and a good companion to Christy's pumpkin pie. We baked all our orange vegetables into desserts. 

Sitting down to eat.

With all the craziness in the kitchen that day, Thanksgiving was a total whirlwind. A big, beautiful, delicious whirlwind and I was just so grateful that we were all healthy - unlike last year and The Great Flu of 2011. And Pink Eye. But I spoke too soon because on Friday, Clara started coughing and by Friday night I was shaking with fever. My parents came on Friday - they missed the "recalentado" in the afternoon (just as delicious on day 2!) but got here *just* in the nick of time to see the lighting of the Mayor's Christmas Tree Friday night. We came home from that and Clara, Julia, and I spent the rest of the weekend being sick and being cared for by Honey, Papa, and Sergio/Daddy. It took us well over a week to get out of that stupor. I'm so glad my folks were there to help out and I'm so glad we're finally well now. Maybe "glad" isn't the word - maybe it's "grateful."

Julia and "Papa Dear" at the Mayor's Christmas Tree.
You can't see from this picture but she has her hand tucked into his shirt to stay warm. 

recipe (and chestnuts!) from Chestnut Charlie

Brussels Sprouts and Chestnuts

1 c heavy cream

1 1/4 cups water, divided

1 c peeled chestnuts, cut into quarters

2 T unsalted butter

1-2 t minced fresh thyme

1 t kosher salt or to taste

freshly ground black pepper

2 lbs (8 cups) Brussels sprouts, trimmed and halved

Place the cream, 1/4 C of the water and the chestnuts in a small saucepan. Bring to a bare simmer and cook over very low heat while preparing the Brussels sprouts. This will soften the chestnuts while infusing the cream with flavor. There should only be a few bubbles visible on the surface of the cream. If cooked at a rapid simmer, the cream will reduce too much and the final dish will be oily. 

Bring butter, salt, and 1 C water to boil over high heat in a deep 12 " heavy skillet (the water should fill the pan to a depth of about 1/4"). Add Brussels sprouts, thyme, and simmer, partially covered, stirring occasionally until the Brussels sprouts are crisp-tender, 6-8 minutes. Remove the lid. Boil over moderately high to high heat until water is evaporated and the sprouts begin to caramelize, 3 to 4 minutes. 

Remove from the heat and add the cream along with the chestnuts. The cream will boil and reduce rapidly upon coming in contact with the hot pan, so stir constantly with a heat proof spatula, encouraging the thickening cream to coat the sprouts and chestnuts. If the cream is too liquid, return the pan to moderate heat. Simmer until the cream coats the sprouts and chestnuts. Taste and correct the seasoning with salt and pepper. 

Eggplant Begins With An E

It's a good thing my hair dresser was running a few minutes late the other day because if she hadn't been, I might not have picked up the Real Simple magazine while I waited and I might not have found this recipe for Eggplant Parmesan Rollatini.

We are kind of a one-trick pony when it comes to eggplant. Or, I guess two tricks. Either Sergio makes his Eggplant Parmesan or I make a pizza. I made a pizza a couple of weeks ago with our skinny CSA eggplants, so I wanted to try something else. Sergio is the one that always makes Eggplant Parmesan and as is common in the patterns of a relationship, that task has fallen exclusively to him, even though I probably could figure out how to make it myself were I so inclined. 

But I wasn't so inclined, I wanted something new. Luckily I found this. The heirloom eggplant at Badseed on Friday night were the absolute perfect size for this and they were gorgeous. If only I could find my camera - still packed away somewhere - I'd have taken a proper photo of them. At any rate - here is this.

And here is the recipe. "Rollatini," by the way, is not some clever descriptor devised by the editorial staff at Real Simple. It is also not a real Italian word. The real Italian name for this dish is "Involtini de Melanzane." Which I think is much more fun to say.

A couple of tips...
• the article suggests that this casserole can be made up to 4 hours in advance but no more than that lest the ricotta mixture separate, but I made mine 6 hours ahead of time and encountered no problems.
• the article also suggests it serves 8; ours, served with pasta, served 5.
• next time I make it I'll likely double the marinara sauce - especially if I serve it on pasta again.
• the hands-on time of 25 minutes does not include toddler wrangling, which will likely double that prep time. 

Braised (gasp!) Lettuce

transplants - before becoming full heads of lettuce and before getting cooked

I have cooked lettuce. It feels almost sacrilegious to have done so. Like a desecration of all that is sacred about spring and early harvests and newness and freshness and rawness. Perhaps. But alas, I have done it. Only one week into our CSA season and I'm cooking lettuce. Blasphemy!

But here's my rationale: There was a LOT of beautiful lettuce at Badseed on Friday. But I'd already gotten two beautiful heads from my CSA share last week. So even if I eat a salad every day - sometimes twice a day - I can only consume so much raw lettuce at a time. But (I thought) if I find a recipe for cooking lettuce then I can justify buying even more of it at the farmers market!

And that's just what I did.

The sweet little heads of lettuce at Badseed seemed like they'd be perfect for cooking as they reminded me somewhat of the "little gems" I saw Nigella Lawson cook in her Forever Summer series (Best Cooking Show Ever, BTW, IMHO). So I snatched up three of them to cook knowing that I'd have plenty of lettuce from Fair Share Farm - and "spice on spice" mix from The Herb'n Gardener (arugula and tiny mustard greens and sometimes kale) - to give me salad all week.

I found a version of Nigella's Little Gems recipe but opted instead for this Braised Lettuce and Peas recipe. And I'm pleased to report that it was delicious.


Braised Lettuce and Peas
Ingredients
• 1 tablespoons olive or vegetable oil
• 3 medium shallots, halved and thinly sliced - I used skinny little leeks from the CSA share
• 1 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 2 medium heads butter lettuce, washed, core removed, leaves halved and thinly sliced crosswise (Boston or bibb) - I used two small heads of heirloom lettuce from Badseed - can't remember the variety name
• 2 cups frozen baby peas
• 3 tablespoons greek yogurt or sour cream (optional)

Directions
Heat oil in a medium frying pan over medium-high heat. When it shimmers, add shallots, season with salt and freshly ground black pepper, and cook until golden brown, about 2 minutes. Sprinkle flour over the top and cook until raw taste is gone, about 30 seconds. Add stock and bring to a boil. Stir in lettuce and peas, reduce heat to medium-low, cover, and simmer until lettuce and peas are tender, about 5 minutes. Stir in yogurt or sour cream, if using. Taste, adjust seasoning as desired, and serve.

Thanksgiving and The Flu. And Pink Eye.

Thanksgiving really is my favorite holiday. Such a simple premise - gratitude! - yet one so difficult to master throughout the rest of the year. I love a day meant to emphasize it. (And I love that we do so with food, although, this year, I didn't have the extra hands to snap photos of my Fair Share Farm vegetables or my delicious Badseed goods or that fennel and leek au gratin dish I made two years ago which is ugly in photos anyway, but that was just as tasty as I remembered it being).

Christy and her family used their hand prints for this adorable toilet paper roll pilgrim turkey

This year I geared up for Thanksgiving by watching a couple of holiday-themed shows on the Food Network at my parents house the week before. On those shows, chefs with poise and fervor made masterpieces in record time and wowed judges with their ability to be both innovative and traditional. Fast forward a week and my own version is a little more crazed. I spent Thanksgiving day in my kitchen making a pie completely from scratch (having never done so before!) as well as making ALL the vegetables for our meal (beets, potatoes, fennel, chard, salad). Sergio spent the day getting the flu. Which left him less able to help out than I had expected. Which left me performing the gymnastic stunts required to accommodate a 14 month old underfoot who is busying herself with pots and pans on the floor near her mama while her daddy fever-sleeps unexpectedly in the next room. How come they never show that on the Food Network?

"Primitos de Rayas" - Nina the witch princess (with striped leggings), Emilio the pirate, and Julia the coincidentally, impromptu pirate. Costumes at Thanksgiving: a new tradition? 

Poor Sergio. He made it through our decidedly delicious meal at Christy and Armando's that night; we all had a great time, even him with his fever. The next morning he went to urgent care and came home with a flu diagnosis and something to help with the pain. Then he slept for the next 48 hours. He missed the "recalentado" at Christy's on Friday (it's worth it to spend so much time in the kitchen cooking if the food you make lasts two days!), he missed the lighting of the mayor's Christmas tree at Crown Center, and he was about to miss small business Saturday when, late in the day, he mustered enough strength to go out and buy a few records. Then he came and slept for another day.

Julia and Mommy, missing Daddy, at the Mayor's Christmas Tree Lighting ceremony

By Sunday night he was starting to come out of it. And I was just showing my first signs. I was lucky though. The flu that knocked him flat on his back and sent him down for the count, just sent me stumbling. I was feverish and very tired, but all in all it only lasted a couple of days. (His lasted 5.) I was brazenly bidding the defeated flu "good-bye" and "good riddance" on Tuesday night - perhaps too brazenly, reveling in my victory. Because I woke up Wednesday morning with flu-induced pink eye. Spoke too soon I guess.

We are finally - just today - feeling like we're getting back to normal (although I won't really feel "normal" until my eye clears up and I can put my contacts back in). We're both back at work and we're going about our business and even though it felt like a big wallop, us both being sick like that, it occurs to me that a couple of cases of flu and a spot of conjunctivitis are actually wonderful problems to have in the grand scheme of things. And what's more? Julia has managed to avoid it all (knock on wood).

a happy Thanksgiving indeed

We are fully aware of how fortunate we are and I for one feel very, very grateful.

Rapturous Radish Sandwiches

A few weeks ago I was making cucumber sandwiches for a potluck. I had a lot of radishes on hand and remembered hearing tell of radish sandwiches, so I thought I'd make some of those, too. I found this recipe, which was a good starting point for my own, more local version (see recipe below). They turned out to be delicious; I was delighted when, at the end of the potluck, there were still some radish sandwiches left for me to enjoy.

bread, sheep's cheese, and radish from Badseed; pea shoots from Brookside

I took my radish sandwiches to the next potluck I went to, hoping again that I would have left overs to enjoy for myself. Finally I realized I should just make my own radish sandwiches without feeling obligated to share. So for the last three days I've had radish sandwiches for lunch and I am still totally enraptured by them.

the mandoline is my friend

Speaking of rapture, I finally decided to blog about these divine sandwiches after Sergio came up with a clever name in honor of today being the supposed judgment day - "Rapturous Radish Sandwiches."

left behind

I think it's easy to bypass the radish as a thing you just put on a salad or some other sideline. But putting them on center stage like this enables you to appreciate their differences - each shade of pink, differing levels of spice, etc. For today's version I used some Cherry Belle radishes from our CSA and some ... I think they were Easter Egg radishes from Badseed. I also used plain sheep's cheese from Green Dirt Farm and incredible Sicilian bread from The New Traditionalist - the incredible new bread vendor at Badseed this year - which I was able to slice (Thanks, Wusthof!) relatively thin, to make for a more delicate sandwich.

tender pea shoot tendril

My pea shoots from the market two weeks ago are still holding up well and tasting wonderful. And the sesame seeds on top of the bread added another layer of flavor, distinct and delicious.

If today really is the end of the world, then I say - what a way to go.

"Rapturous Radish Sandwiches"

serves 2

- some radishes sliced super thin (How many radishes? 3? 6? I don't know - it totally depends on the radish. And you.)

- plain, soft, spreadable Green Dirt Farm sheep's cheese (although the nettle variety would probably be good, too)

- mayonnaise

- pea shoots (which are harder and harder to find the later we get into May, but you could also use arugula if you want to kick it up a notch)

- bread (a nice big loaf, sliced thinly, or I used Bread of Life Multigrain for my lunch on Thursday and Friday - a totally serviceable option for days that aren't special occasions like Judgment Day.)

Do you really need instructions for how to put together a sandwich? Surely not. I'll just say this. Don't skimp on the radishes. They are, after all, the main attraction. I do about 4 layers. Feel free to go crazy if you'd like. I do a good bunch of pea shoots, too, so the flavor really comes out. Um ... what else. I should mention that the sheep's cheese is easier to spread the closer it is to room temp. You can do all mayonnaise or all sheep's cheese - or one on each side of the bread. Be liberal with the cheese, too. Especially if it's the end of the world. What have you got to lose?

If I'm lucky, the world won't end today and you know what that means, right? Radish sandwiches for lunch tomorrow.

Making Baby Food (Ode to a Vitamix)

The Badseed Winter Farmers Market is ending this month, and Julia will be ready for solid foods soon - and we broke down and bought a Vitamix (!) - so, we've been making baby food!

"Mommy, can I eat some yet?"

Julia wore her sweet-potato-orange bib for our first session, which I thought was very clever of her. These days she has been intently watching us eat and drink, slowly but surely recognizing how we pick things up and put them in our mouths. She'll be ready soon.

silicone ice cube trays - a helpful gift from my mom

One of the reasons (the many reasons) we bought the Vitamix was because of the recipes for baby food in the back of the book. Using the Vitamix is so perfect for baby food that I can't imagine owning a separate baby food maker. I totally sound like the Vitamix demonstration lady at Costco, but it's true! It's an amazing machine and purees like magic.

smells so good

So two weeks ago I bought five pounds of sweet potatoes at Badseed - they were the last of the season for Bigg Blue Farm, so I'm glad I caught them in time! Then last weekend I bought 6 hefty acorn squashes, also from Bigg Blue Farm. (PS: the small amount of acorn squash puree left over in your Vitamix, blended with orange juice and some frozen fruit, makes a really good smoothie!) Having exhausted our orange options for now, next on the docket are some canned green beans from last year. (Won't be making a smoothie with left over green beans ... or will we?)

sweet potato puree

As the winter season wanes, we eat what we've been saving and the freezer (chockablock with preserved harvest at the beginning of the winter) slowly empties; so I am filling it back up with baby food. Tightly sealed perfect little cubes of colorful, local, organic baby food.

many cubic inches of baby food

2011 - Year of the Soup

We've been eating a lot of soup so far this year. And while I don't think we'll actually spend the entire year on a soup diet, we have at least sustained it for nearly two weeks and it's been a blast planning out our menus.

On a regular basis, we make a lot of soups and stews that are terribly similar and formulaic (this one, this one, and this one, for example) and so I was looking to diversify our repertoire with a few new and different soups. Plus, I wanted to take advantage of my being home all day thus allowing for 6-hour soups in the crock pot. So, I've been reading Fresh from the Vegetarian Slow Cooker each night before bed, picking out some recipes and trying not to get distracted by the complicated and delicious-sounding non-soup recipes.

We've had a couple of chunky soups or stews, a chili, some smooth pureed soups, some with a tomato base and some without. Each one different, all of them vegan, and most of them as locally sourced as possible. A trip to Badseed's winter market last Friday boosted our ingredient list for the second week of soup and beyond.

So here's what we've had...

Monday: Lentil Soup with Ribbons of Kale - I made this for some friends who had a baby right before Christmas; I'd been craving it ever since, so it was first on the list. An oldie but a goodie.

Tuesday: Creamy Tomato Soup with Israeli Couscous (see the recipe below) - our beloved Cosentino's, alas, did not have Israeli Couscous. But we made do with a charming tiny shell pasta. This was a very fun soup that I intend to add to our regular repertoire.

Wednesday: Red Bean and Quinoa Chili - my "award-winning" chili ... okay, it's not really mine (it's Cynthia Lair's from Feeding the Whole Family) and it really only won second place (out of three chilis) ... but it's delicious nonetheless.

Thursday: Lentil Soup with Ribbons of Kale Redux - I added Field Roast Sausage to spruce up our left overs.

Friday: Dinner out at Eden Alley where we had soup! Potato Dill to be exact.

Saturday: ¡Pozole! Sergio found this super simple and delicious recipe. It's traditionally made with meat, but what ours lacked in traditional ingredients, it made up for in traditional garnishes: radish, red onion, cilantro, lime, and tostadas.

Some fancy smoked salts that Sergio got for Christmas made a nice addition to our other traditional garnishes.

Sunday: On the seventh day, we rested from our soup fest and had a special lunch at Blue Bird Bistro in honor of Julia's baptism.

Monday: Winter Squash Soup (see recipe below) - one giant butternut squash from the Badseed winter market was the star of this show.

Tuesday: Two Mushroom Barley (see recipe below) - if you love mushrooms, you'll love this soup. Funny thing, though - I don't love mushrooms. In fact, I was preparing to eat left over winter squash soup if this little number was going to come out as mushroomy as it smelled all day. But eventually the pearled barley plumped and took a prominent place among the mushrooms and, lo and behold, I actually like it!

Wednesday: Left over Winter Squash (for me) and Two Mushroom Barley (for Sergio)

Thursday: Golden Summer Squash Soup - I know - a weird thing to eat in the winter, right? But it's one of the soups I made in September, before Julia was born, and it's been hanging out in the freezer all this while. It was just as delicious four months later.

Golden Summer Soup with salsa and tostadas

The following recipes are from Fresh from the Vegetarian Slow Cooker.

Creamy Tomato Soup with Israeli Couscous
Israeli couscous is distinctly different from regular couscous in appearance and flavor. About the size of peppercorns, Israeli couscous can be found in well-stocked supermarkets and gourmet grocers. If unavailable, substitute acini de pepe (peppercorn) pasta, or another small soup pasta such as orzo or ditalini.

Slow cooker size: 4 quart
Cook time: 6-8 hours (ours was done in 6)
Setting: Low
Serves: 4

1 Tablespoon olive oil
1 medium-size yellow onion, chopped
1 garlic clove, minced
(I added about 1 cup of chopped red peppers)
3 cups vegetable broth
one 28-ounce can crushed tomatoes (or one quart of local canned tomato halves!)
1 tablespoon of tomato paste
pinch of sugar or a natural sweetener
2 bay leaves
(I added a teaspoon each of basil and oregano; I also added a 1/2 teaspoon of tamari soy sauce)
salt and pepper
1 cup cooked Israeli couscous
2 Tablespoons chopped fresh basil leaves for garnish

Heat the oil in a medium-size skillet over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. (You can leave this step out and just but the onion and garlic straight in.)

Transfer the vegetables to a 4-quart slow cooker, add the stock, tomatoes, tomato paste, sugar, and bay leaves (and basil and oregano and soy sauce); season with salt and pepper. Cover and cook on Low for 6-8 hours. Remove the bay leaves and purée the soup in a food processor or blender or use an immersion blender to purée it in the slow cooker. Adjust the seasonings.

To serve, spoon about 1/4 cup of cooked couscous into the bottom of each bowl, ladle the hot soup on top, and serve sprinkled with the basil.

Winter Squash and Sweet Potato Soup
This soup is a great way to begin Thanksgiving dinner. Best of all, when made in a slow cooker, it frees up the already-crowded stovetop and keeps the soup at a good serving temperature while everyone gathers at the table.

Slow Cooker Size: 4 to 6 quart
Cook Time: 6 hours
Setting: Low
Serves 4-6

1 Tablespoon olive oil
1 small yellow onion, chopped
1 celery rib, chopped
2 medium-size sweet potatoes, peeled and diced
1 small butternut squash, peeled, seeded and thinly sliced (I had a huge squash so I used all squash and no sweet potatoes)
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon dried sage
salt and pepper

Heat the oil in a small skillet over medium heat. Add the onion, and celery, cover, and cook until softened, about 5 minutes.

Transfer the cooked vegetables to a 4- to 6-quart slow cooker. Add the sweet potatoes, squash, stock, thyme, and sage; season with salt and pepper, cover, and cook on Low for 6 hours.

Purée the soup in a blender or food processor, working in batches, or directly in the slow cooker using an immersion blender. Taste to adjust the seasonings, and serve hot.

Two-Mushroom Barley Soup
Both dried and fresh mushrooms are used in this satisfying soup popular throughout Eastern Europe. Any kind of dried mushroom is fine for this soup - I especially like the woodsy flavor of porcini. Pearl barley can be found in most supermarket or health food stores.

Slow Cooker Size: 4-6 quart
Cook Time: 6 hours
Setting: Low
Serves 4-6

1 ounce dried mushrooms
1 Tablespoon olive oil
1 medium-sized yellow onion, chopped
1 large carrot, chopped
1 celery rib chopped
1 cup pearl barley
8 ounces white mushrooms, sliced (we got ours from Paul and Judy at Badseed!)
6 cups vegetable broth
1 1/2 teaspoons dried thyme
salt and pepper
2 Tablespoons minced fresh chives

Place the dried mushrooms in a heatproof measuring cup and cover with hot water. Let sit until softened. Drain, straining and reserving 1/2 cup of the soaking liquid, thinly slice the mushrooms, and set aside.

Heat the oil in a small skillet over medium heat. Add the onion, carrot, and celery, cover, and cook until softened, about 5 minutes.

Transfer the cooked vegetables to a 4- to 6-quart slow cooker. Add the barley, both kinds of mushrooms, the stock, the reserved mushroom liquid, and thyme and season with salt and pepper. Cover and cook on low for 6 hours. Taste to adjust the seasonings before serving. If a thinner soup is desired, add more broth.

Serve garnished with the chives.

The Holidays

This year it was back to our old holiday travel routine - a few days in OKC and a week in Mexico and then ringing in the new year on a plane - only this year we had our newest little travel buddy along for the ride. She was quite a trooper - a good little traveler.

Little Christmas Munchkin

Duendecita de Navidad

But before we left home we had a little bit of Christmas on our own, including a Christmas Tree! With a ton of generous help from Christy and Armando, I was able to pick up my native (but invasive!) eastern red cedar (from Laura at Blue Door Farm) at Badseed market. I do love a free-spirited Christmas Tree; Sergio calls it a Christmas Bush.

The Christmas "Bush"

Another little bit of Christmas, new this year - I finally made it back to the Messiah Singalong at church. I haven't been in 6 years, but I've wanted to go back all this while. So while Jujube hung out with her dad and her tio Armando and learned all about Pink Floyd, Mommy spent three lovely hours trying to remember all the alto parts from Freshman Choir in college. The singalong is a great Christmas tradition and I hope I can go next year.

Christmas candles with a bowl of torn construction paper Christmas ornaments that my brother and I made when we were kids.

our lil flower

A few days before Christmas, we crammed our luggage full of gifts and flew off, first to OKC, then to Mexico. I'm afraid there was no white Christmas for us this year - not like last year's unbelievable weather. But there were other treats to be had this year - getting to see family (quality time with Mema, Jujube getting to finally meet her Uncle Danny) and some long-awaited edible treats, too (tacos and quesadillas and atole and ponche).

eating her hands at Honey and Papa's

Julia's "boot" in Mexico (literal translation for the Spanish word for stocking)

And at the end of the whole trip, we even made it home in time to go to Spin! Neapolitan Pizza - one of the only places open on New Years Day! - to celebrate our 8th wedding anniversary.

More Than a Birthday (A Photo Essay)

Just a few images from the wonderful weekend during which I attended our fantastically warm and welcoming baby shower, celebrated my 31st birthday repeatedly, put the baby's room in order, and got a promotion at work - all with special guests, Mom and Dad, at every step along the way.

bouquet of flowers, herbs and vegetables from Badseed farm, courtesy of special shower guest Brooke Salvaggio - who knows exactly what I love

A selection of The Best Onesies in the World created by some of the most creative and considerate people you can imagine. Individualized, personalized, thoughtful, and unique - each one(sie) is perfect.

chasing arrows made from recycled (or upcylced?) green corduroy pants

The Nesting Dolls Onesie - a spot-on depiction - Sergio with his iPhone, Emily with her book, and Baby with his/her eco-friendly accoutrements

Dad and Sergio put furniture together; Mom and I made curtains; the baby's room finally exists!

birthday lunch at Spin and birthday dessert at Glacé. And yes, I have two ice creams in my hand and no, one of them is not Sergio's. One is an affogato to share with Mom and Dad. If you've had Glacé's affogato you won't question this at all.

a gift from Mom and Dad; a pedicure - just what the 8-months-pregnant birthday lady needed

"... and your big fat belly!"