DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
I'm sad to say that I recently received my last CSA (community supported agriculture)
box of the season. Such a treat it was to pick up my goods every Monday evening at our farmer's house a few minutes away. This season was bountiful due to the hot weather and beautiful, mineral rich soil on their farm along the Fraser river.
Some weeks our box would overflow with kale and chard...well, that was most weeks! Or zucchini, kohlrabi and rutabaga. Lettuce...can you say salad?! We'd get the occasional sweeter treat like plump blueberries and sweet and savoury golden berries. White radishes, red radishes, cabbage, mutant carrots, a variety of potatoes, juicy cucumbers, sweet, plump tomatoes...so many tomatoes, tomatillos, beets and more beets and so much more!
This was our first year as members of a CSA program and it was excellent on so many levels. I got to know the people growing our food over the last 5 months. They put so much love, care and attention into the food. Sometimes I'd arrive early for pick up and they'd be there scrubbing the carrots and carefully bagging the golden berries, lovingly preparing the "fruits" of their labour to be sent off into our homes. You can't beat the flavour and quality of produce that's been grown using organic methods, fresh as fresh can be, grown within a few miles and in the season it was meant to flourish. These are qualities that make food "nourishing". It's the way food was meant to be eaten and has for millennia by our ancestors. I intend to do it again next summer. I felt nourished by the food and inspired to try new things, even when I thought I'd scream if I saw any more leaves of curly kale. Another smoothie please! The price was reasonable and worked out to be about $25 a week for 5 months which was PLENTY of delicious, organic produce for the three of us each week and sometimes enough to share with family and friends. If you haven't tried a CSA program yet I highly recommend it. There are many programs available, just try a google search or ask a friend for a recommendation.
This Beet and Mango salad is simple to make and so satisfyingly delicious. Beets are high in iron and are know to be great "blood cleansers". The vitamin C in the mango helps the body to absorb the iron in the beets so eat this salad up especially if you are iron deficient. Roasting the beets brings out their rich, earthy, sweet flavour. In combination with all the other great flavours, this salad is sure to be a hit with many. I'm currently soaking in the last flavours of summer...I heard it's supposed to snow this weekend!
3-4 medium beets, peeled, diced and roasted
1 tablespoon Olive oil
Salt & pepper
2 firm, ripe mangoes, peeled & diced
2 tablespoons cilantro, chopped
¼ cup toasted pumpkin seeds
Crumbled feta (optional)
2 cups arugula (optional)
¼ cup olive oil
2 tablespoons apple cider vinegar
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!