No Bees and Not Enough Thyme

What am I doing leading with a 'bees' headline? We just turned back the clock from British Summer Time last weekend, and the crisp chill in the air is a sign of the imminent winter. This talk of bees is six months late, no? No. In fact, this may be the most relevant time to discuss bees, because Autumn is when we feel the impacts of plenty or a paucity of spring-time pollinators. 

It's been rather hit-or-miss this year, depending on which farmers or gardeners I speak to. Some have told me that a windy spring deterred their essential pollinators, resulting in a very light fall fruit crop. Others have attributed a bumper crops to the combination of a rainy August when fruit mature and dry weather during harvest. This surplus is what has made the news. It means prices for farmers will go down, and puts us in the territory of how market demand and consumer preferences influence what farmers decide to grow.

But what about when the bees really don't fly? Two years ago, heavy rainfall in the UK during April and May not only has left some growers with blemished fruit, but many without any at all. According to a BBC article, bees should have pollinated during those spring months, but wet wings do not fly well. The Intergovernmental Panel on Climate Change predicts that the unfavourable conditions for pollinators is only going to worsen. Temperature changes, shifts in seasonality, and more extremes, all coupled with other threats from pollution, chemical use, and habitat change, does not leave a rosy future.

If there is one lesson we can glean from all this, it is that farmers are resilient. They are used to weathering variations from year to year, trying to keep a long-term perspective. We have a lot to do in the face of climate change, and not much time ... but we do have some time for apple pie.*

Rose(mary)-Coloured Glasses Apple Pie
Crust:

1.5 cup strong white flour

1 tsp salt

2-3 tbs sugar

1/4 cup coconut oil

1/4 cup vegetable oil

1/4 cup iced water

1 tbs apple cider vinegar

1 tbs fresh rosemary**, chopped finely

Filling:

8 medium apples, chopped

1/4 cup golden sugar 

1 tbs lemon juice

Lots of Cinnamon and a pinch of nutmeg and allspice

(optional) 1 tbs arrowroot powder or tapioca starch

Crumble:

1/2 cup oats

1/2 cup flour

1/3 cup sunflower seeds

1/3 cup brown sugar

1/3-1/2 cup canola oil
2 tsp rosemary, finely chopped

1. For the crust, use a fork to mix flour, salt, sugar, rosemary, and oils until flour is well mixed with the oil. Add the vinegar to the water and then add the water to the dough one tablespoon at a time, just until it comes together without being too sticky. 
2. Roll out dough on a floured surface and then transfer to a pie dish.
3. Fill with the apple mixture (optional thickener) and then top with the crumble.
4. Bake in a 360F/180C oven for 30-45 minutes. Consider covering with foil, so that crust doesn't burn and apples cook more quickly.
5. Serve warm with a nice cup of spiced cider!

*While supplies last...
** theoretically you could use thyme, instead, and which works better with my title and post content.

Frugal Foodie on a British Pound: Pea Green

Winter is not the most pleasant of seasons, particularly in damp climes. There is often a bone-chilling cold, enhanced by the wind and rain, that is hard to shake. The days lend themselves best to curling up in a large armchair with a book and mug of tea. And here we come to the primary motive behind today's post: soup. A nice warm and hearty soup is key to making it through a winter.

Embracing my present British surroundings, I really had no other option but to make a split pea soup. A dish dating back at least to the Middle Ages, "pease porridge" (traditionally cooked with salted bacon) served as a staple for the English peasantry. In later centuries, different varieties of peas (specifically fresh garden peas) actually became delicacies, one made its way into a famous fairy tale, and they even formed the basis of our path down the study of genetics. And yet the peas themselves, one of the earliest cultivated food crops, probably originated on the Asian continent as many as nine millenia ago! Ancient Romans and Greeks already discovered the humble pea's utility in soup, and others in the Mediterranean dressed it up in pastry. But coming back to the English peasant class, peas were inexpensive and made a satisfying and nutritious meal the poor could afford. Perfect for my own status as frugal foodie on the pound sterling!

Pea Green Winter Soup

3/4 cup green split peas, dry, soaked overnight

1/2 onion, diced

1 clove garlic, minced

1 1/2 cup green cabbage or kale, chopped

1 apple, chopped

1 tbs olive oil

5 cups water (or vegetable stock)

2 tbs curry powder

Salt to taste

1. Heat olive oil in a saucepan over medium-high heat. Sautee onions until they start to turn translucent, and then add garlic. Continue to cook until fragrant and just starting to brown. Add water.

2. Bring water to a boil and throw in the soaked peas. Cover and simmer on medium heat for 15-20 minutes, until tender or just under. Add cabbage, salt, and curry powder to the pot and continue to cook for another 10-15 minutes. Toss in apple and leave uncovered on the heat for 5 minutes.

3. Remove from heat. Allow to cool for 10 minutes, then using a hand blender, puree until smooth. Serve warm on a cold winter day!

More tasty treats on Wellness Weekend. Also, 101 Cookbooks and Meatless Monday both have tasty Split Pea Soup recipes to try out!

Photo courtesy of Nora's Little Nook.

Fifty Second Friday: An Apple (or Three) a Day...

As Sunday morning dawned, it was only natural that the first thought on my mind was of farmers markets. Nearly every Sunday from fall 2010 had seen me, bright and early, at the Dupont Circle Farmers Market. This time of year, the weather would just begin to turn crisp, and the apple varieties at our stand would start to grow incrementally. Golden Russetts, Black Twiggs, and Spartans, although not found in a typical grocery store, became common vernacular.

But now, as I find myself thrown into a new farmers market context, the apple array has shifted beyond familiarity. So Sunday morning, not quite so early, I traipsed up to Summertown for a peek at the local offerings. And lo-and-behold, Cross Lanes Fruit Farm with a spread of heirloom apple varieties, albeit ones I had never before set eyes on (they will have Pippins, Galas, and Spartans soon, though). I bought three to give them a try.

Ellison Orange (far left) is from the Pippin geneology, and was introduced around 1890. It is a classic English apple variety, that graces farm stands mid-season, and has anise seed undertones. Not my cup of tea. The Worcester Pearmain (center) also arose in the late 19th century (c.1870), but the season is short-lived. While the quality of flavor and texture are very much dependent on the weather conditions during growing season, this little beauty has a distinctly strawberry flavor. Finally, we come to the St. Edmund's Russet (another Pippin, far right). In my humble opinion, this apple took the cake this time around, reminiscent of my favourite russet varieties we sold in the States (e.g. Ashmead's Kernel). A nice crisp, slightly tart apple, it feels a bit like home.

Want more apple-y musings? Try here.

Fifty Second Friday: A Confused Pie

The past few weeks have been a whirlwind (and there will be updates in the near future...), but I somehow always manage to find time for pie. This week, the impetus for pie-baking was a friend's birthday...and not just any friend. One who writes about food, works at the farmers market, and has a collection of cookbooks that would incite envy in just about anyone. So, I had grand plans to make a stellar strawberry rhubarb pie, with the season's first berries and luscious stalks. However, it was not meant to be. The abnormally cool spring weather (barring this week's thunderstorms) has pushed back many of the typical springtime produce!

Just as the weather seems to be confused, so was my pie. With the remains of the Autumn apple harvest and the scrapings of some new rhubarb clippings, a pie was born. It was in my usual style of crumble topping and partially whole wheat crust, but differs in that I cooked the filling first! Would be amazing served warm with some non-dairy ice cream or whipped coconut cream...

Rhubapple Crumble Pie

Crust

1 cup whole wheat flour

1 cup unbleached white flour

1 tsp salt

2-3 tbs sugar

1/4 cup coconut oil

1/4 cup vegetable oil

1/4 cup iced water

1 tbs apple cider vinegar

1.  Combine flours, salt, and sugar. With a fork, mix in oils until the dry mixture is completely coated and has almost a wet sand texture.

2. Mix vinegar and water. Add one tablespoon at a time, so that the dough will form a ball, but not be extremely sticky. Only mix until the dough comes together so as not to overwork the gluten. 

3. Roll out to about 1/4 inch thickness. Transfer to a greased pie pan and fold/crimp edges. Put into the refrigerator.

Filling

3-4 medium, tart-ish apples, chopped (about 3 cups)

4 large stalks rhubarb, chopped (about 1 cup)

1 tbs coconut oil (or buttery spread or grapeseed/some other oil)

1/3 cup evaporated cane sugar

1 tbs lemon juice

1 tbs cinnamon

1/2 tbs all-spice

4. While the crust rests, heat oil on medium-high in a large skillet until melted. Add in apples, rhubarb, and sugar. Cook until sugar starts to caramelize. Add cinnamon and all-spice.

5. Remove from heat and let sit while you mix the crumble.

Crumble

1/2 cup whole wheat flour

3/4 cup rolled oats

1/3-1/2 cup evaporated cane sugar

1/3 cup walnuts, chopped (optional)

1 tbs cinnamon (optional, but who wouldn't?)

1 tsp vanilla

1/4 cup vegetable oil

6. Super easy...stick everything in a bowl. Combine until the pieces all start to clump together!

7. Assembly: add lemon juice to apple mixture. Pour fruit into pie crust. Top with crumble. Bake at 350F for 30-40 minutes, until crust starts to brown, top is crunchy, and fruit bubbly! 

8. Optional, but awesome: remove pie from oven and immediately pour 1/4 cup rum or brandy over the pie (it will evaporate, but leave a lovely residual flavor). ENJOY!

SIDE NOTE: I'm off to Sicilia for two weeks...look out for fun posts when I get back, but in the meantime, just eat more pie :)

What's Cooking? Rawsome or Toasty Warm

It is my last day in the city of Boston, Massachusetts. Contrasting the city to which I will return this afternoon, there is quite a different vibe than the sometimes sterile and a bit uptight city of Washington, DC. I was visiting my friend JY from college - just for the weekend - a visit that usually involves plenty of exploration and lots of tasty vegan food.

My first night consisted of a bountiful bowl of udon and greens at Life Alive. This reminded me very much of a Portland or San Francisco/Berkeley veg eatery, with meals of vegetables, grains, and tofu, not to mention stellar smoothies. And while we also had good intentions to bake a pie after dinner for Pi Day, that activity was actually postponed until the following evening (a beautiful gluten-free vegan ginger peach pie with lattice crust...we were so proud!).

So moving on to Friday. Feeling like we could undertake just about anything in the kitchen, we embarked on creating a particularly complex salad. While chopping and dicing and shredding, M (JY's roommate who joined us) asked whether we would be cooking the kale. When I replied that we would keep it raw, she raised the important question about whether it's better to consume crudites or cooked vegetables, and what is the ideal combination of cooked and raw. This is an issue because, in my most basic understanding, raw vegetables can be difficult to digest but heating vegetables can destroy certain phytochemicals.

After a bit of online sleuthing, I found that the short of it is that we need to eat a mix of raw and cooked vegetables. The impact of cooking differs depending on the vegetable, and it's best to steam over boil, cook for a short time versus long and on high heat (so much for roasting...). This is consistent with a study a few years back, which found that raw foodists had high levels of certain vitamins and deficiencies in others. SO, our fabulous salad has a mix of raw and cooked vegetables to cover all our bases, a bit of fat to help absorb nutrients, and some fruit for a touch of sweetness. If you want to enhance the digestibility of the raw kale, make sure to massage it or let it sit overnight in the dressing.

Hale and Hearty Green Meal

Dressing

1 tbs toasted sesame oil

1 tbs canola oil

1/3 cup orange juice (can be fresh)

1 tbs wheat-free tamari

1 tbs dijon mustard (and/or miso)

1 tbs agave (or honey)

pinch salt

1 tsp grated fresh ginger (optional)

Apple-Brussels Hash

1 pound brussels sprouts, sliced

2 medium apples, chopped

1 onion, chopped

1 package tempeh, cubed (optional)

1 tbs olive oil

Salt to taste

Salad Assembly

2 bunches of kale, chopped or ripped (we used Red Russian and Purple Curly)

1 ripe avocado, sliced or diced

1/2 cup roasted almonds, chopped (optional)

1. Make the dressing by mixing all the ingredients together in a lidded jar. Put tempeh in a bowl and pour in about half the dressing to marinate.

2. In a medium skillet, heat olive oil over medium-high heat. Add onions and a pinch of salt. Cook for about 4 minutes until beginning to caramelize and brown. Toss in apples and a pinch of salt. Cook for another 2 minute or so. Finally, add the brussels sprouts and continue to cook until starting to soften.

3. At that point, incorporate the tempeh, reserving the rest of the marinade to dress the salad. Continue to cook until sprouts are tender and everything has a nice caramelly "crust"

4. Assemble to salad in a large bowl, tossing together kale, avocado, AB hash, and the dressing. Serve with warm, crusty, whole grain bread!

Check out more tastiness on Slightly Indulgent Tuesdays and Wellness Weekends.

Best of MMM: New Year, Empty Fridge

Happy last day of 2012. I thought I would end a year as it began, with the tasty winter veggie curry recipe that started out my 2012. Happy Old Year, and see you in 2013!

First of all, happy 2012! To a fantastic 363 days that stand ahead of us. You were probably expecting some new produce item or an elaborate meal concocted for New Year's Eve. However, after a busy week and a bare bones farmers market this morning, I have been left with a pretty darn unexciting refrigerator.

I have been waiting for my chance to make a coconut milk curry, and working from home today provided the perfect opportunity! So I rummaged through the fridge for whatever had been left from last week's produce exploits (or rather, the week before...), in order to make a warming dish for cold winter night. Though, it has been unseasonably warm here this weekend...cherry blossoms, anyone?

Kitchen Sink Curry

1/2 medium butternut (or other winter) squash, cubed (bite-sized)

1 cup cauliflower, cubed

1 carrot, chopped

1 apple, chopped

1/2 onion, diced

1 clove garlic, minced

1 cup lite coconut milk

1/4 cup plain soy or almond milk

1 tbs curry powder

2 tsp garam masala

1 tsp cinnamon

1/2-1 tsp salt

1 cup cooked mung beans

Olive oil for sauteing and roasting

1. Roast cubed squash in a greased glass dish at 400F for about 30 minutes, until soft.

2. Meanwhile, cook onions in an oiled skillet, until translucent. Add garlic, carrot, and cauliflower. Continue to cook until carrot just tender.

3. Add milks, spices and salt to taste, squash, and mung beans. Let simmer for about 15 minutes, but that let sit for another 30 or so to let the flavor meld! Perhaps it will be even better tomorrow...

This puppy is sneaking into the first Wellness Weekend of the year!

Best of MMM: Apple of My Eye

 As long as we're on the topic of things I love about the farmers market, let's not forget apples. Yes, that is one of the main attractions during the Autumn season. And while this year I have found myself following for the tart crispness of a non-heirloom variety - the Gold Rush - the history and flavor of the Black Twigg and Golden Russett never fail to deliver.
---
America has a particular affinity for apples. There is nothing, supposedly, as patriotic as apple pie; An apple a day keeps the doctor away; and who didn't try buttering up a teacher by offering up a shiny red apple? It's not as though I haven't written about apples before, either! But the intersection of apple season and Vegan MoFo merited a revisiting of apple diversity, in particular.

Growing up I was confronted with two apples - green and red; sour and sweet; Granny Smith and Red Delicious. How deprived I was, with these poor excuses for apples. Now there may be ten or so varieties on your grocery shelves; perhaps a Gala or a Fuji, a Golden Delicious or a Macintosh/McIntosh (yes kids, Apple computers was very clever...). But apples are over 8,000 years old and have had plenty of time to diversify to the over 2,000 varieties in existence today.

As with many fruits and vegetables, creative farmers are starting to bring these heirloom varieties back to the mainstream, starting out with their local market audience. I have become endeared to the crisp white flesh inside the deep burgundy skin of the Black Twig. I anticipate the appearance of the gold-flecked skin of the Golden Russet.  When I want the tartness of a Granny Smith with considerably more apple flavor and character, I reach for a Spartan. For a beautiful and sweet red apple, there is the Wealthy.

And some apple varieties are in danger of falling into oblivion. The Gravenstein, classically know for its applesauce because it travels poorly, faces pressure from wine grapes for orchard land. Endangered apples are no joking matter, and also present such interesting and exciting apple experiences. On the other hand, Pink Ladies and Honey Crisps have only recently hit the shelves, as newer products of apple breeding, and tend to pack a punch of sweet juiciness.

So there you go. If you are not content reading about the fruit, or just eating the apple straight up, check out Mark Bittman's matrix of apple-y uses!

Further reference: Morgan, Joan and Alison Richards. The Book of Apples. Random House, London: 1993.

Thirsty Thursday: Apple Pie Shake

There's a certain crispness in the air. The sky has turned gray, and I am pulling sweaters out of the back of my closet. Yes, that would be fall - a transitional period between the heat and humidity of summer and the chilly windy weather of winter. Apple pie is one of those foods that straddles the great divide. 

A fruit pie, topped with a rapidly melting scoop of (non-dairy) vanilla ice cream feels like it could still belong to those glorious sunny days. But, at the same time, apples possess that decided crunch and flavor that carries us through the darkening days. So here we are - a shake to brighten the wintery weather and bring back a bit of summer.

Apple Pie Shake

1 apple, chopped

1 tsp cinnamon

1/2 tsp allspice (optional)

1 tsp agave (optional)

Handful ice cubes

1/2 cup vanilla non-dairy ice cream (homemade, or I used So Delicious fruit-sweetened)

1 graham cracker (optional)

1. Preheat oven to 350F, and bake apple chunks with agave (if so desired) and cinnamon for about 25 minutes. Allow to cool for another 20 minutes, or save for another day (you can also use 1/2 cup of applesauce in place of the cooked apple, or sub in a fresh apple).

2. In a blender, combine the apple, any additional spices, the ice cubes, and the ice cream until smooth. If you decide to go with a graham crack (or other cookie or granola), add and then give the blender a short pulse so there are still chunks. ENJOY!

Check out more on Wellness Weekends and Slightly Indulgent Tuesdays.

What's Cooking? An Ugly Apple

September 22nd marked the Autumnal Equinox. It is one of the days in the year when everywhere but the poles experiences approximately 12 hours of daylight (equinox = equal night). Yes kids, we are firmly planted in the Fall season! What this also means is that we have transitioned away from the summer produce into apple, pear, and winter squash territory. And apples are of top-tier concern for pesticide use, impacts, and residue. However, regardless of the arguments in favor of eating organic, it is hard to convince a market-goer to look past the ugly exterior of an East Coast organic apple.

Most of the organic apple production takes place in Washington and California. Why is that? Well, east of the Mississippi, a set of pests and diseases that thrive in the humid weather ensure that growing organic fruit is definitely not as easy as pie! And while Integrated Pest Management (IPM), a method that uses more targeted applications of certain chemicals, has grown in popularity, finding a full-fledged organic fruit producer nearby is difficult. Besides being just plain difficult to grow, organic fruits also tend to look less than perfect in the eyes of their beholder. (This blog post from a New York farmer explains a bit more.)

Did I ever relay how my housemate tossed a sack of slightly spotty apples he thought had gone bad? Or the look of distaste on a shopper's face as she passed by our boxes of mottled heirloom fruit? The glossy, picture-perfect apples found in the grocery produce section, and even to some extent the non-organic stands at farmers markets, have developed this false perception that our food can survive threats from insects, fungi, bacteria, birds, what-have-you for a photo-shopped finish...which it can to a certain extent with the help of outside pest 'deterrents.' However, beyond their superficial and exterior blemishes, organic heirloom varieties of apples have a character and depth of flavor (not to mention conscience boosting lack of chemicals) all their own. That said, it is a constant struggle to motivate people to look beyond the bumpy, speckled, rough exterior and acknowledge the more redeeming qualities of organic apples. 

And therein lies the question - what does it take to move a society that buys with its eyes to sacrifice some aesthetic qualities for taste and health? Make apple carrot bread? ...

Morning Vitamin C Bread

2 medium apples, preferably somewhat tart

1 large carrot

1/3 cup mild flavored oil

1/2 cup unrefined sugar (like turbinado)

1 tbs agave nectar

1/2 cup water or cider

2 cups whole wheat flour

1/2 tsp salt

2 tsp baking powder

2 tsp cinnamon

1/2 tsp ground ginger

1 tbs apple cider vinegar

1. Grate carrot and one apple into a medium mixing bowl. Mix in oil, sugar, agave, and water.

2.  Gently combine with flour, salt, baking powder, cinnamon, and ginger just until all ingredients are incorporated. Add more liquid if it becomes too gluey.

3. Fold in second apple, diced, and vinegar. Oil and flour a loaf pan. Pour in batter. Sprinkle top with sugar (optional, but makes a nice crust).

4. Bake at 350F for 30-45 minutes, until a knife inserted comes out clean.

Photo to be posted soon. Check out more goodies on Slightly Indulgent Tuesdays.

What's Cooking? A High Holy Day

Happy new year, to all of my fellow Semites. Today was the first of two days of Rosh Hashanah, literally meaning the 'Head of the Year.' It is one of the high holy days on the Jewish calendar, preceding the day of atonement (Yom Kippur) by 10 days. This entire period is one of self reflection - looking back on the past year, assessing what one did right and wrong. One of the customs of the holiday, is to consume apples and honey, a symbol of a sweet new year. 

Unlike my usual allusions to Jewish holidays, this time it's not a harvest festival. In fact, the holiday falls around the autumnal equinox and barely precedes the fall harvest festival of Sukkot. Traditionally, the major harvests of wheat, barley, and grapes were essentially completed and the state of the winter larder readily observable. One commentator suggests that only at the end of the harvests did the people of Israel in ancient times know what the year ahead held for them. 

Here in the mid-Atlantic, the emphasis is not so much on these major grain harvests. And this time of year the apples, pears, and winter squashes are just starting to slowly dominate the market. The holiday falls at a time of year when it's hard not to observe changes, and notice what has gone and what is peaking over the horizons. Almost overnight the weather turned from a humid, sub-tropical summer to a crisp and clear autumn. The soft, juicy peaches disappeared only to be replaced by the crisp first apples of the season.

Changin' Seasons Crisp (single serving, gf)

1/2 medium apple, chopped

Splash of cinnamon

2 tbs oats (or multigrain oatmeal cereal)

1 tbs almond meal

1 tsp coconut oil

2 tsp agave nectar

Splash cinnamon

Dash salt

1. Combine topping ingredients until they stick together.

2. Toss apples with cinnamon in a small ramekin.

3. Top with oat mixture. Bake at 350F for 20 minutes until apples are tender and top is crispy. Enjoy warm!

Check out more end of season concoctions on Wellness Weekends. Stay tuned for a Chocolate with a Soul reprisal and a DC State Fair pie later this week!

Fifty Second Friday: Using Last Year's Bounty

Welcome to the spring-time limbo land. During the winter you don't expect much from the farmers market - maybe some hardy greens, some root veggies, and a bag of cold-stored apples. In the summer there is often a plethora of choice from stone fruits and berries, to delicate greens and thermophilic peppers and eggplants. Come autumn, we understand that the major production season is winding down. But spring, oh that is a tricky season. You sit, breath held in anticipation of the best and brightest, as it creeps into season. At the same time, weather is still widely variability, start dates for first harvest unpredictable, and leftover pickings from summer and fall still sitting patiently in the freezer or jarred under one's bed. 

So that's where we are. A bag of frozen rhubarb, a jar of canned peaches, and one sad end-of-storage-season granny smith apple.

Several Season Crumble

1 medium apple, chopped

1 cup peaches, cubed

1 cup rhubarb, chopped

2 tbs tapioca starch

1/3 cup turbinado sugar (or can sub agave or stevia to taste)

1 tbs cinnamon

1/2 tsp all-spice

1/4 tsp nutmeg

1 cup rolled oats

1/4 cup rice or other gf flour

1/2 cup walnuts, chopped

1/4 cup walnut oil

3 tbs agave nectar (or turbinado)

1. Toss together fruit, sugar, tapioca, and spices. Put into a casserole dish. Combine all crumble ingredients and then pile on top of the fruit.

2. Bake at 350F for 35-45 minutes, until top crispy and starting to brown and fruit bubbling.

3. Serve warm with, hmm, some non-dairy vanilla ice cream?

Check out more health bites on Wellness Weekends and Slightly Indulgent Tuesdays!

What's Cooking? What's up Doc?

I think I have a weakness for carrots. Maybe it is the vain hope that my eyesight will drastically improve. Or perhaps, carrots are just so fantastically versatile that it is hard not to love them. I've made everything from raw truffles to souffle, roasted to sauteed. But I don't seem to have a recipe for good ol' carrot cake, or something of that ilk, up on the blog! And believe me, carrot-based baked goods are often my go-to for office treats or potluck contributions.

So let's begin the day right with a good dose of beta carotene (and some other things equally important to overall well-being!)

A-Carrot-A-Day Muffin (yield baker's dozen large)
3 medium carrots, grated
1 medium green apple, grated
1/3 cup apple cider
1/3 cup coconut oil, melted
2 tbs - 1/4 canola oil
2/3 cup sugar (turbinado is nice...)

1 tbs cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp all-spice
1/2 tsp salt
2 tsp baking powder
1 1/2 cup whole wheat or barley flour

1/3 cup shredded coconut
1/3 cup rolled oats
1/3 cup golden raisins
1/4 cup chopped pecans

1. Whisk together cider, oils, and sugar. Toss in grated apple and carrot, mixing thoroughly.
2. Sift in flour, spices, baking powder, and salt. Combine.
3. Gently fold in coconut, oats, raisins, and pecans just until all mixed.
4. Spoon batter into muffin tins and bake at 350F for 35-45 minutes, until a knife inserted comes out clean.

This is up on Slightly Indulgent Tuesday.

Thirty Second Thursday: By Candlelight

This evening started quite differently than expected. While still six blocks from home on my bike commute, I notice a blanket of darkness descend - no porch lights, no streetlamps, no remnant Christmas cheer. The day had not been particularly blustery. No seismic activity had occurred. For what possible reason could there be a power outage? (I still don't know the answer). But that is what greeted me as I climbed the steps up to the house.

Despite my slight preoccupation with the possible spoilage of pounds of frozen fruit, I actually quite enjoyed my candlelit evening. I did not need the internet to entertain myself, and felt no strong desire to stay awake until I could barely keep my eyelid open. While letting the gas stove do its magic (thanking my lucky starts!), I could pour over a newspaper - yes, the answer to "what's black and white and read all over" (they still do print these things)! What was cooking over the stove, you ask? Well, I believe Donkey from Shrek describes my ultimate creation best:

"You know what ELSE everybody likes? Parfaits! Have you ever met a person, you say, "Let's get some parfait," they say, "Hell no, I don't like no parfait"? Parfaits are delicious!" - Donkey, Shrek I

Apple Pecan Pie Parfait (2 servings)
2 small apples, cubed
1/4 cup water
10 drops of vanilla stevia
1-2 tsp agave nectar (optional)
2 tsp cinnamon
1 tsp all-spice
1 tbs tapioca starch

1 cup plain or vanilla non-dairy yogurt
1/2 cup chopped pecans (toasted or raw)

1. Heat water, apples, and tapioca starch over medium-high heat until water comes to boiling.
2. Lower to medium. Add sweetener and spices. Continue to cook until apples have softened and thickened to a sauce.
3. Layer apples, pecans, and then yogurt in a glass. Repeat. Enjoy!

Indulge slightly more on Simply Sugar and Gluten Free!

What's Cooking? New Year, Empty Fridge

First of all, happy 2012! To a fantastic 363 days that stand ahead of us. You were probably expecting some new produce item or an elaborate meal concocted for New Year's Eve. However, after a busy week and a bare bones farmers market this morning, I have been left with a pretty darn unexciting refrigerator.

I have been waiting for my chance to make a coconut milk curry, and working from home today provided the perfect opportunity! So I rummaged through the fridge for whatever had been left from last week's produce exploits (or rather, the week before...), in order to make a warming dish for cold winter night. Though, it has been unseasonably warm here this weekend...cherry blossoms, anyone?

Kitchen Sink Curry
1/2 medium butternut (or other winter) squash, cubed (bite-sized)
1 cup cauliflower, cubed
1 carrot, chopped
1 apple, chopped
1/2 onion, diced
1 clove garlic, minced

1 cup lite coconut milk
1/4 cup plain soy or almond milk
1 tbs curry powder
2 tsp garam masala
1 tsp cinnamon
1/2-1 tsp salt

1 cup cooked mung beans
Olive oil for sauteing and roasting

1. Roast cubed squash in a greased glass dish at 400F for about 30 minutes, until soft.
2. Meanwhile, cook onions in an oiled skillet, until translucent. Add garlic, carrot, and cauliflower. Continue to cook until carrot just tender.
3. Add milks, spices and salt to taste, squash, and mung beans. Let simmer for about 15 minutes, but that let sit for another 30 or so to let the flavor meld! Perhaps it will be even better tomorrow...

This puppy is sneaking into the first Wellness Weekend of the year!

My Munchable Soapbox: Nouveaux Riche and Old Money

The apple is a remarkable fruit. It has a long, global history and manifests in a diversity of size, shapes, and flavors. (Also, not that all three of those links are my musings on the magnificence of apples). This is sort of the crux of today's blog title. New varieties of apples are constantly in the works, being crossed and bred to produce something tastier, crunchier, juicier, you name it. At the same time, we are experiencing a resurgence of heirloom varieties of apples. I have to admit to struggling a little - do I give in to the crisp deliciousness of the recently unveiled Honey Crisp or stay loyal to the centuries-old Golden Russet or Black Twig?

Well, I was listening to a podcast the other day, when I learned of the newest star on the apple stage: SweeTango. Oh yes, it sounds like an enticing dance, but sadly it is too late in the year to give the apple a taste. Child of the Honey Crisp and the Zestar, both relatively young apples. What struck me was that the SweeTango is 'managed.' Meaning that there are strict guidelines and contingencies to even get permission to grow the patented apple. That said, I still wouldn't mind trying one...

What do you think about intellectual property rights of food crops? Do you have any preferences between the 'nouveau riche' and the 'old money' of the apple world?

Off the Grocery Shelves: Apple of My Eye

America has a particular affinity for apples. There is nothing, supposedly, as patriotic as apple pie; An apple a day keeps the doctor away; and who didn't try buttering up a teacher by offering up a shiny red apple? It's not as though I haven't written about apples before, either! But the intersection of apple season and Vegan MoFo merited a revisiting of apple diversity, in particular.

Growing up I was confronted with two apples - green and red; sour and sweet; Granny Smith and Red Delicious. How deprived I was, with these poor excuses for apples. Now there may be ten or so varieties on your grocery shelves; perhaps a Gala or a Fuji, a Golden Delicious or a Macintosh/McIntosh (yes kids, Apple computers was very clever...). But apples are over 8,000 years old and have had plenty of time to diversify to the over 2,000 varieties in existence today.

As with many fruits and vegetables, creative farmers are starting to bring these heirloom varieties back to the mainstream, starting out with their local market audience. I have become endeared to the crisp white flesh inside the deep burgundy skin of the Black Twig. I anticipate the appearance of the gold-flecked skin of the Golden Russet.  When I want the tartness of a Granny Smith with considerably more apple flavor and character, I reach for a Spartan. For a beautiful and sweet red apple, there is the Wealthy.

And some apple varieties are in danger of falling into oblivion. The Gravenstein, classically know for its applesauce because it travels poorly, faces pressure from wine grapes for orchard land. Endangered apples are no joking matter, and also present such interesting and exciting apple experiences. On the other hand, Pink Ladies and Honey Crisps have only recently hit the shelves, as newer products of apple breeding, and tend to pack a punch of sweet juiciness.

So there you go. If you are not content reading about the fruit, or just eating the apple straight up, check out Mark Bittman's matrix of apple-y uses!

Further reference: Morgan, Joan and Alison Richards. The Book of Apples. Random House, London: 1993.

A Day to Go Green

I hope everyone had a happy Earth Day! Friday marked the 41st anniversary of the U.S. celebration of the environment. So, this weekend is a great time to think about how you can make your life choices more sustainable! As a start, figure out your eco-footprint. Then figure out a little or a big thing you can do in recognition of (hehe...every day being) Earth Day. Plant a tree, volunteer on a farm, pick up trash, bike to work, whatever!

You can also take a peak at Dig It, a full-fledged documentary online, as part of the Do Something Reel film festival. I particularly enjoyed when the focus turns to trees (green!) around 21:30. Trees are kind of awesome - they cool their surroundings, utilize carbon dioxide and release water, increase water infiltration and reduce soil erosion, and provide food. Although, I have to say, the NYC water filtration example was actually primarily on farm/dairy operations and not forests, but the principle is still there...

I could expound upon this topic for a good while, but it's late, so I will leave you with a recipe to add greenness to your life. It can easily be done with other seasonal mild greens and juice from local fruit...

Green Monster Smoothie

2/3 cup diced apple and/or pear

1/2 cup spinach leaves

1/2 lemon, juiced

5 drops stevia

1. Blend all ingredients together. For a little less thickness, add a bit of water or apple juice/cider. Enjoy the green goodness!

As American as Apple Pie

And really, what is more American than apple pie? (let's forget that apples are native to Asia...) Well, for my little dinner party last night, I made a twist on the classic comfort dessert - a raw apple pie. Tasty and pretty darn easy!

Raw Apple Pie

Crust

1 cup cashews

1 cup almonds

3/4 cup shredded coconut

2-3 tbs raw agave nectar

splash of orange juice

1. Put all ingredients in a food processor until a dough starts to form.

2. Press crust into mini muffin cups or silicone holders (I have a silicone mini muffin pan!)

3. Place in freezer for 2-4 hours. If they are in silicon holders, you can pop them out and then return them to the freezer until ready to serve.

Filling

2 apples, grated

juice of 1/2 lemon

1-2 tsp cinnamon

1/4 cup raw sugar

1. Combine all ingredients in a bowl. Let sit for 30 minutes to "marinate" or fill pie shells immediately.

2. Serve as soon as filled! Perhaps a la mode?

Also find this and other recipes on Slightly Indulgent Tuesdays!

My Mizuna

Though spring officially began two weeks ago, the cold weather and rain has made it seem anything but. This changed on Sunday when I bought my first spring salad greens! Mizuna is a slightly pepper mustard green, native to Japan. It is cold-tolerant and enjoys wet weather...perfect to follow April showers. For the first time since fall set in, I've been able to have tasty salads for lunch again! Apples, toasted sunflower seeds, and a light vinaigrette.

The month of April, also plays host to holidays that celebrate the rebirth of spring (among other things): Passover and Easter. The former we will talk about in more detail as I embark on my week of raw dieting starting the 18th. Easter, however, was celebrated today with a traditional Middle Eastern cookie, the pistachio ma'moul. Mine were veganized (and gluten free) and made in a madeleine pan!

Dough

2/3 cup semolina flour (or cornmeal if gluten-free)

1/3 cup tapioca starch

1/3 cup almond meal

1/3 cup powdered sugar

1 tsp xanthan gum

1/3 cup oil

soy milk as needed

1. Whisk oil and sugar until well combined.

2. Fold in flours and gum, adding milk as necessary to form a ball of dough.

3. Refrigerate while making the filling.

Filling

1/3 cup simple syrup (2 parts sugar, 1 part water)

1 tsp orange zest

1/2 cup pistachios

1. This is really hard...whiz together simple syrup, zest, and pistachios in a food processor until a chunky paste forms. Done.

2. Roll out the dough between two sheets of wax paper. Cut out circles, squares, or whatever shape fits your mold, fill with nut glop, and top with a second piece of dough.

3. Back at 350F for 15-20 minutes until edges start to brown.

ENJOY! And check out Spunky Coconut's holiday recipes and roundup (to be posted)

Dare to Bake: Thankful for Crostata

It has been a while since a Daring Baker post has made it onto my blog. Between moving across the country, finding a job, finding housing, moving across town, and just having a reliable and familiar kitchen, I have saqdly missed the last three challenges. But never fear - I am back!

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

As usual, I forged my own path, blatantly ignoring the eggs and butter abundant in this recipe. I am returning to gluten-freeness for a while, in hopes that I will feel better, so this recipe is both GF and Vegan! It is also very much in the Thanksgiving spirit ... with a bit of Asian flair with a foreign winter squash (apparently, they do exist!).

The apples I chose to use are an heirloom variety from the farmstand at which I volunteer a couple of times a month. Black Twigs have a rich, deep red skin and beautiful creamy flesh. They also seem to be slightly more resistant to the pest that has ravaged crops along the Eastern seaboard this year: the Brown Marmorated Stink Bug (BMSB). Yes, before indulging your sweet tooth, I want to spend a few lines on the dangers of non-native species.

First introduced from Asia, probably via imported plans/soil, the BMSB has grown increasingly detrimental to tree fruit and other crops since the mid-1990's. The insect has decimated organic fruit, and caused non-organic growers to increase their pesticide use (and still impacted their harvests). Why are invasive species so much more worrisome than other pests? Unlike our native crop munchers, exotic species generally don't have their natural predators or controls in place in their new environment. This makes it hard to manage the infestation and near impossible to eradicate them! Luckily, some handy farmers are still able to produce fruit, and I can still produce tarts!

Kabocha – Apple Crostata (GF, VG)

Crust

1/3 cup brown rice flour

1/3 cup tapioca flour

1/3 cup brazil nuts, ground

2 tbs brown sugar

1 tsp salt

2 tbs oil

1 tbs pumpkin butter

water, as needed

Filling

1 small kabocha squash

3 medium tart apples (I used Black Twigs)

2 tsp cinnamon

1/4 tsp ginger

½ tsp nutmeg

1 tbs molasses

1/3 cup brown sugar

6 oz silken tofu

1. Start by roasting the quartered squash and apples in a cover pan in a 375F oven, for about 45 minutes until very tender.

2. Meanwhile, combine rice and tapioca flours, sugar, salt, and finely-ground Brazil nuts. Add oil, pumpkin butter, and enough water to form a dough ball that is not too sticky. You can try to roll this out to 1/4 thickness, but it may not stick together too well. As such, I pressed the crust into two mini tart pans and a dessert cup.

3. After squash and apples are done baking, lower over to 325F and prebake pie crust for 7 minutes.

4. Food-process apple and squash flesh (not skin) with silken tofu, sugar, molasses, and spices. Fill tart shells. Bake 20-30 minutes, until filling is set. Remove and allow to cool. Enjoy!