When I ventured to the farmers’ market Saturday morning fear of Hurricane Sandy disappointingly had shut it down. The only vendors that showed up were those with their own tents unwilling to let their ample fall produce go to waste. So I supported each and every vendor at the market and loaded my bags with beets, rutabagas, baby eggplants and zucchini, scallions, and apples. The husband and I fought the morning weather and then rewarded ourselves with a coffee and scone at the delicious Wild Flour bakery downtown.
It’s root vegetable season once again. Get excited people–here are a few of my favorites.
I’ve been cooking like it’s Christmas here at the Novak household. Likely the result of the new array of fall deliciousness. You can’t help but use the world “harvest” again and again. There’s just a cornucopia of great food from which to choose. Sorry–I couldn’t resist. Anywho–here’s what I’ve been eating/cooking.
If you’re planning to make a veg-friendly feast this holiday season, it’s best to get started on recipe planning early. That doesn’t in any shape or form mean that you have the whole shindig planned, it just means that you establish a few go-to fall friendly recipes good for entertaining. This Harvest Succotash recipe from Vegan For the Holidays by Zel Allen is a great place to get started. I served this up with a simple fried tempeh.
My new goal is to eat at least one serving of dark leafy greens everyday. It’s worth the effort considering that dark leafy greens are good sources of vitamins A, C, K and folate as well as minerals like iron and calcium. Research suggests that the nutrients found in dark green vegetables may prevent certain types of cancers and promote heart health. As a general rule, you should eat five servings of vegetables daily and dark leafy greens are among the most nutritionally dense.
I’m not one to put a jack-o-lantern on the front porch come Halloween every year. It’s not that I’m not in the spirit or that I’m not welcoming trick-or-treaters. Rather, it just wasn’t a very big deal in my home growing up so I simply forget to get it done every year and realize this once the holiday has passed. So here’s my take on carving pumpkins.
So often we throw away the turnip greens. It’s a huge waste when you consider that you’re basically trashing a perfectly intact head of dark leafy greens. For years I disposed of this crucial part of the veggie or worse, bought them with the greens already detached. It’s a gleaming example of food waste. When you get fresh turnips home immediately remove the greens from the turnips. Pull the greens away from the stems. Fill up the sink with water and add in the greens. Move your hand around in the sink and allow a few minutes for the sand to fall to the bottom of the sink. Dry the greens in a salad spinner and then store for later use. If you wait to go through these steps, you’ll end up wasting the greens as they shrivel in the refrigerator.
A friend of mine has been detoxing for some time in an effort to increase fertility. But she didn’t realize all the other benefits that would come from pushing toxins out of her body, namely feeling and looking great. You can’t help but see the way that her skin glows and it’s a reminder of the impact that your diet has on your complexion.
We’re moving into the fall in South Carolina, a portrait that, at least in the Low Country, is much different than fall lovers usually envision. It’s not marked by potent fall foliage or crisp chilly weather. Here in Charleston it means reduced humidity, cloudless sapphire skies, and beach weather. It means taking advantage of endless time outdoors and the uplifted moods of those that have been trapped indoors during a scorching summer. And of course, great eats! Here are my picks for bountiful Serene Eats for breakfast, lunch, and dinner.