Debra's PLOG page 2

February 9, 2005

Getting there

"Are we there yet?" was our usual refrain on family vacations. Our thoughts were on the destination, I imagine now that we missed must have orchards of peaches, farmers selling at roadside stands, picture perfect farmhouses or cardigans herding sheep as our old station wagon cruised down the highway.

The book has been a different journey - one I once thought would never end. Things like touring farms such as Willie Greens in Monroe, going to the Columbia City Farmers Market and getting excited about baby okra from the Alvaraz Family Farm. I found inspiration for fresh recipes every week. Now that Local Vegetarian Cooking is out, promoting it and working on ideas for magazines and the next book is a new journey. I hope getting there is as much fun as the last trip.

February 10, 2005

Organized and clean

A cook's life would be nothing without a place for

everything and everything in it's place. I look around our tiny

space I call a home: it's not quite true for me today. This month

seems a continual process of clearing things away and

beginning new projects. This morning I feel guilty resorting to

a cup of coffee -- fair trade and organic, of course. I finished

eight article queries for Vegetarian Journal (www.vrg.org),

organized recipes for the Vegetarians of Washington

(www.vegofwa.org) monthly dinner as a guest chef on February

16. I came up with two fall class proposals for PCC Cooks. I

still need to write those up. I'm multi-tasking and all the tasks are

still on the table.

Yesterday, I drove to Ballard and met with

Devra Gartenstein (The Accidental Vegan) at the Patty

Pan Grill, her unpretentious, little brick take-out

restaurant. When you get hungry and want a great fast

vegetarian meal the address is 5402 20th Ave. NW. Call

ahead for directions if you want (206) 782-1558. You

can buy take-out food there, too. Devra cooks the

recipes for the dinners for Vegetarians of Washington

every month. She told me she bought my book and added

that she "doesn't buy cookbooks." Honesty and sense of

purpose sprang from her deep blue eyes as she spoke. I

was gratified when she said my book was one of the best

self-published books she'd ever seen. I couldn't leave

without getting a good size container of her Ancho Chile

Salsa. My husband, Tom, and I area always searching for

good salsas around town and this one looks like a winner.

I'll let you know about this one.

Quality ingredients are the secret to my recipes. I

purchased Mama Lil's peppers and extra-virgin coconut oil --

a little taste of heaven in a jar-- for my recipes. I'm fond of FINI

vinegar for the Balsamic Beans and Greens. Though the apples

are not as sweet now as they were in November (the crops have

long been harvested at this time), I'm sure with Devra's cooking

expertise the pudding will be exceptional. I am excited to share

this dinner with friends and others who come on the 16th. The seasonal menu features the following seven dishes.

Carrot-Coleslaw

Curried Lentil Soup

Coconut Roasted Vegetables

Spicy Seasonal Greens and Onion Puree

Balsamic Beans and Greens

Savory Quinoa Pilaf

Sweet Baked Rice Pudding with Apples

I'm hungry already. Check the Vegetarians of Washington website for this event! I hope to see you there.

February 12

Guilty pleasures times two

Today is Saturday. With two hounds in the car, I raced off to go the small markets in the University District. As we pulled into the church parking lot behind Dick's Drive In on 45th, Hunter sat up. We're going to Growing Things, our usual Saturday trip. Hunter likes to get out, but today I was in a hurry.

Eggs were on my mind. Michaele said the Savoy cabbage was from Nash Huber's farm. I hear the Carnation farms are under water and there isn't any cabbage available from them. I had to get a at least a small head. I ran into my friend Elise who was also buying eggs. I will get her review of the eggs she purchased later.

The next stop was the tiny University District market on University and 50th that Jeff Miller (Willie Greens Organic Farm) got going after the farmers market was over in November. At first, there were a number of other vendors -- farmers and bakers. The first week after the market ended, Port Madison Farm was there with my favorite goat cheese and yogurt. Today only four vendors remained. While the rain was took a break, I snapped the leash on Hunter and brought her with me. Jeff smiled and said, "this is it for me."

Sadly, it's the last week of the season at this location for everyone else as well. Hunter spotted a raw Brussels sprout under a table and quickly devoured it. Jeff's Brussels sprouts are delictably sweet now. You only need a sprinkle of salt on them, and they melt in your mouth like butter. I got a few bunches of carrots, a bag of braising greens, potatoes and a salad greens mix. I also bagged some sprouting broccoli-- little shoots of purple heads, delicate and sweet.

Last stop-Bagel Oasis on 65th,. My secret guilty pleasure. I said, "Four . . . no, make that six Bialys." They were warm. I bit into one as soon as the woman behind the counter handed them over. Once home, I unloaded my treasures. Before I could put the Brussels sprouts away, Badger, my youngest basset hound grabbed one, ran into the living room and quickly devoured it. A guilty pleasure for each of us.

I cheered myself on a rainy afternoon by inventing a new taco. Here's the recipe:

Ancho-Chile Potato Tacos

(Makes 10 tacos)

The Ancho Chili sauce from Patty Pan grill inspired this

recipe. Your favorite chipotle seasoned salsa could work as well here.

1/2 onion, finely diced

2 tablespoons olive oil

1 cup diced sweet potato

2 ounces firm tofu, cut into small squares

6 cups braising greens, chopped

1/3 cup water

1/2 teaspoon Rapadura (organic sugar)

1/2 teaspoon salt

2 1/2 pounds potatoes, cut into small chunks

1/4 cup butter

1/4 plus 1/2 cup Ancho Chile sauce

1 1/2 cups finely grated aged Samish Bay cheese

10 premade taco shells

Saute onion in oil until soft. Add sweet potato and tofu, cover and cook until potatoes are soft and tofu is heated. Add braising greens and water. Cover and cook until greens are soft. Stir in Rapadura and salt.

While greens cook, cut potatoes into small chunks and steam until tender. Remove from pan and mash with butter and 1/4 cup chile sauce until creamy. Mix in 1/2 cup cheese.

Scoop potatoes into taco shell. Spread a layer of the greens mixture over the potatoes, top with a little Samish Bay cheese a dollop of Ancho Chile Sauce and serve.

February 14

Dinner and a book

What I crave for Valentine's Day is a taste of summer. This morning, I took out my frozen pie cherries, purchased last summer from Mair Farm Taki. For Tom, I made Fresh Cherry Cheesedake (Local Vegetarian Cooking, page 277). It was decadent, right down to the chocolate cookie crust. The cherries crown the top, in a sweet glaze - a reminder that harvest season starts in a few months. I refrigerated it and made a savory seasonal meal that couldn't be matched in any restaurant.

From our freezer, I selected a bag of cannellini beans grown by Growing Things. They thawed in the refrigerator. Later, I caramelized an onion in olive oil in a cast iron skillet. I added dehydrated garlic from River Farm, then I stirred in Mama Lil's peppers along with a teaspoon of Gold Dust (dehydrated chanterelles) that I purchased from Donna at Wild Things. Donna sells her mushrooms at the University District Farmers Market. One day last fall, I noticed a mushroom powder in a small container labeled Gold Dust. After she told me about it, I knew Donna's Gold Dust would be a great addition to many meals.

I'm always looking for new local ingredients. This time of year can be a challenge. I stirred the cannellini beans in with the onions, adding a little water, a sprig of rosemary from our yard and dried basil from Willie Greens. The beans low-simmered and filling the house with a delicious savory aroma. Finally, I took out my precious sea salt. Elise brought it back from France and shared with me. I tasted with satisfaction. Tip of the month: Always cook with ingredients that add personal connections to the food you eat.

The final touches were sprouting broccoli from Jeff at Willie Greens and FINI balsamic vinegar. A few handfuls of sprouting broccoli were sweetened from blanching in salted water, then added to the beans with a few tablespoons of balsamic vinegar. Blanching stabilizes the color, texture and flavor. A warmed Parmesan baguette from the Essential Baking Company spread with Port Madison Goat cheese. Later, I couldn't wait to sink into Ruth Reichl's Comfort Me With Apples More Adventures at the Table. What could be more delicious than finishing the day immersed in food writing that gives you sweet dreams? Biggest regret of the month: Ruth Reichl isn't a vegetarian.

February 15

Sweet inspirations

Yesterday stopped at Pike Place Market and met with Michele who runs the Pike Place Market CSA. I gave her a book. Hopefully she will offer it to her CSA members to purchase. It's always exciting going to Pike's Place Market. This time, I barely had time to check out the produce stands before I had to go rush off to deliver some cookbooks to PCC at Seward Park. Tomorrow, Audrey who coordinates the Pike Place Market CSA, will also speak at the dinner with me.

Tom and I went over to Pam and Ron's house in the evening. I said to Pam, "You have to give me that pear recipe you always rave about for my next book." She described it to me: "Take two handfuls of spinach, some thinly pears, orange slices, chopped hazelnuts, orange vinaigrette and gorgonzola cheese, layer it and put whole hazelnuts on top." I can't wait to try it.

February 16

Dinner and a movie

I came home from my morning aerobics class and while icing a sore muscle, I

watched Kitchen Stories, a Swedish movie, set in the late 50s or early 60s, about a kitchen time management researcher and a farmer. It was a hilarious yet poignant movie about an unlikely friendship that evolved between these two men--the observed and observer in a farm kitchen. The relationship that gradually developed between these two men who seemed to have no one else in their lives was touching and funny. The movie made me happy the rest of the day thinking about friendships old and new. Rent this one!

The dinner put on by Vegetarians of Washington at the Mt. Baker Club went well. The Curried Lentil Soup was impressive, and I'm not easily impressed with food. The Coconut Roasted Vegetables, which had red, white and blue potatoes with carrots and onions practically melted in my mouth. I could snack all evening on them. I hardly had room for the perfectly sweetened Rice Pudding with Apples--Washington apples. And greens from Full Circle Farm, cabbage from the Penninsula. The Mama Lil's Peppers in the Braised Cabbage were perfect. What would life be without Mama Lil's? Kudos, to Devra for all her hard work on this.

I smiled to see old friends come that I had not seen recently. Pam went with me. Amanda let me sell my books on a table there. Overall, Vegetarinas of Washington is a good group to be around. Look them up if you visit. Audrey, from Pike Place Market CSA came to give a talk as well. I'm considering getting a share, maybe splitting it with Pam this year. Tom says we should give it a try. I'm dreaming about asparagus already . . .

February 17

Markets and dreams

Yesterday, after aerobics, Rachel said, "Deb, did you get a puppy for Valentine's Day." I've been dreaming about it ever since. But my five geriatric dogs all keep me so busy now; I just made making peanut butter dog biscotti to make them happy. I took a small bag of the biscotti to Rachel for Baby, her 130 pound Dogue de Bordeaux. She said he eats the entire bag of them all at once. He loves them.

I sent a book to Chris Curtis who runs the University District Farmers market and dreamed about getting peaches this season. I would love to do a demo there, but would find it a little nerve wracking, people are produce pros there. I would find it hard to go to another market and miss my favorite farmers. Perhaps I can squeeze three markets in this season. I like the different feel at each market, like Columbia City where it's common to hear other languages and see such a cultural mix of people. And the Alveraz Family Farm's roasted peanuts are a treat. Then there are the sometimes hectic, dead serious people who line up at the University District. Who can blame them? What great produce finds there are at that market! The slow, home-town feel of Port Angeles Farmers Market where everyone knows Nash Huber, is a relaxing feeling. You just want to stay and chat about how the crops are coming along. I can't wait to discover more markets this year.

February 18

Workable ideas

Worked on three class proposals to PCC Cooks cooking program for fall. Just one would be good, but two-I'm hoping because it's a nice place to teach, the kitchens are well stocked, everything is so organized and the assistant program is amazing. I remember when we were lucky to get an assistant for a class of 25 students and classes were all so basic. Now there is such a varied menu of classes, and it's a challenge to come up with creative workable cooking ideas. I should get some proposals in elsewhere too, then I will have more places to market the book.

Two children's classes next week. Making whole-grain flatbreads-pizza made in a healthy way. Lots of work but it could be fun. Peter called today to confirm he would assist but said he'd never done a children's class before. I don't think I have either other than to assist in the Japanese Friday Night Party class. That was sheer chaos--but everyone had so much fun, we all just laughed a lot.

February 19

Market alert

It's Saturday again and my mood was elevated by the prospects of seeing an new market, the sun shining and aerobics. During aerobics, I noticed the placement of my left foot is slightly turned in as Rachel told me, which probably contributes to my sore inside calf muscle. Just a small detail like that can make a huge difference.

With Hunter (10) and Zeke (11) in the car to keep me company, I dropped some books off at Michaele's egg and produce stand. She said I can sell them there on Saturday mornings. After getting another of Nash's Savoy cabbages and eggs, I drove to the Capitol Hill Farmers Market on Pine and Broadway. It didn't open until eleven. A quarter after ten and I was ravenous from aerobics.

So where does a vegetarian grab a quick bite to eat on Capitol Hill? For me, it's got to be Madison Market (the Central -Co-op), at 16th and Madison. Parking is easy and free. I can relax in the deli . I noticed they were out of my books. I made a note to call Laura on Monday. A Bob Marley song was playing in the produce department. I lingered, listening to the music,looking at pictures of Full Circle Farm that were on a post near the onions. In the deli, I selected curried tofu, a cheesy breadstick and ordered a single tall soy latte all for only $8.25--excellent food for cheap eats.

I drove back to the market. There was plenty of parking right across the street. The sun was warm, but not enough to remove my jacket as I strolled over to the market. The whole market is moving on March 5th to10th Avenue East, one block south between Pike and Pine. Today, there were fourteen vendors: some farmers. some craft people. During the summer it will expand to at least sixty vendors. It has a casual, relaxed atmosphere. You can stop and chat. Right away, I ran into Roger from Samish Bay Cheese who thanked me for the copy of my book. I walked over to his booth and selected Nettle Gouda and an Aged Gouda.

Full Circle Farm was there selling braising greens, tiny beets, potatoes, slender leeks, Jerusalem artichokes and carrots. I said "I'm looking for Brussels sprouts and celeriac to make soup." The woman behind the vegetables said, "You're about a week late." So instead, I got Jerusalem artichokes-odd knobby small tubers. They look more like something from another planet and have a decidedly earthy taste. I've only really enjoyed them sautéed in a little butter with some organic sugar, a pinch of cayenne, salt and lemon juice. Today I'm thinking of a Jerusalem artichoke gratin with potatoes, dried porcini mushrooms and Samish Bay Aged Gouda. Before I left, I got a poppy seed pastry from Marie. Her stand is called Little Prague. She was selling next to Willie Greens at the little University District market last Saturday. Tom claims that Marie's poppy seed pastry reminds him of one that his grandmother used to make.

February 27

Skagit County

It was such a sunny day, I took Hunter and we drove to Mt. Vernon, about an hour drive north of Seattle. Trees still look stark and bare, but if you looked close you could've seen tiny green buds. It's still early for the tulips; in another month it'll be a blanket of color around here. The Skagit Valley Tulip Festival isn't scheduled to start until March 18th. Then you can look up www.tulips.com and see what's blooming each day.

We were going to Mt Vernon because I wanted to visit the Skagit Valley Co-op and see Gretchen's, a unique kitchen store that offers cooking classes. The Skagit County Co-op has this upscale community store look with small-town charm. I wandered through the produce aisle and saw some local offerings from Ralph's Greenhouse and Mother Flight Farm. Then I headed back through the mercantile area. There were a few locally focused Skagit Valley cookbooks; none were vegetarian, however. Throughout the store, you get a real feel about how important Skagit Valley products are here from the cheese and eggs to produce, breads and even processed foods. They even stock locally made jewelry, clothing, pottery and soaps!

I went to the deli for a late lunch. On display was a great selection for any discriminating vegetarian. I took my time, eyeing the variety of grain, bean, pasta and vegetable salads, side dishes, and entrees. I got a cup of cabbage and potato soup, whole wheat bread from the Breadfarm, some black bean, corn and mango salad, a curried kasha knish and a single tall soy latte, all for $9.65-a bargain meal. The curried kasha knish made with potatoes and buckwheat practically melted in my mouth. The mango with black beans and corn made an interesting, sweet and fresh flavor variation. It was perfectly seasoned. Before I left the store, I got a loaf of Samish River Potato Bread, made by Breadfarm. It said handcrafted in Edison--a tiny town east of Mt. Vernon. It was rustic, crusty bread--the kind you want to slice into the minute it cools from the oven. In fact, we finished it off the next day.

Down the street from the Co-op is Gretchen's, a homey kitchen supply store. They hold cooking classes at a bar in the back. It looks like it would be a fun place to teach, perhaps a summer class with Skagit's own produce. Farm fresh food is always such an inspiration!

Today, it's back to getting some organizing done around the house, and baking, of course. Peanut butter biscotti for the dogs. For us, I took some huckleberries and blackberries from the freezer and made a pie. Since I'm working on an article on baked pasta dishes for Vegetarian Journal, I think I'll try my hand at a Southwestern Black Bean Lasagna. The fun part of writing the article is always eating the recipes. Great dinner and a favorite old movie that I rented--just the ticket for a warm cozy Sunday night!

March 9, 2006

This entry is long overdue. No excuses, just busy getting good food, writing and doing cooking classes. I have been inspired to begin again by my writing friend Kathy Gehrt www.discoverlavender.com . Kathy is working on a book about lavender. We are in a weekly writing group together. I was quick to sign up for her e-newsletter, and I thoroughly enjoyed having tea with her last week.

This Saturday I'll stop at what John Huschle from Nature's Last Stand calls the "Lawless Farmers Market." Though the official farmers market ended a few weeks ago, many farmers decided since they still have things to sell, they will continue the market on their own. There are about 10 vendors there--bakers, Roy with his honey, Jeremy with his wild foraged foods and farmers. My favorite baker left, however, because he just got his bread into PCC Natural Markets. Now I'm searchingfor some good granola. The market is so nice in the winter when everything is slowed down. I can park so close I barely have to crack the car door open and I'm there. If I was any closer I'd been right in the vendor's booth. I don't have to shove change in my pockets and move out of the way for the next person, and though the selection is limited --- greens, Brussels sprouts, parsnips, Jerusalem artichokes, the usual winter stuff - I can still think of different ways to put things together. One of my market friends, Patty, says she makes kale chips - simply roasts black kale at 350 degrees until the greens are crispy. I tried it once, but they got too crispy and just dissolved in my mouth like little flakes. Nothing to do but try again. And that's how recipes are made. . . . When I get things like hedgehog mushrooms, nettles and jars of John's bread and butter pickles, I'm convinced this is the best place in the world for fresh food year-round.

This weekend is Vege Fest at Seattle Center. It's a huge annual vegetarian festival. I'll be volunteering on Sunday, and doing a cooking demo at 3:25, then a book signing. I'm looking forward to the event, but since Seattle traffic is not something I enjoy, I'll get a ride there and back. I'm sure there will be enough samples there, so I don't have to think about preparing dinner when I get home.

Next weekend I will be at Village Books in Fairhaven, talking about my book and serving up some treat. I haven't decided what culinary delight I'm bringing with me yet. Perhaps biscotti or maybe I'll make sweet rolls with dried apple pieces. I love Bellingham and Fairhaven. Such community support for local farmers. And I always find some new treat at the Bellingham Food Co-op or the Swan Café. I will talk my husband, Tom, into going with me this time. Maybe we'll take a couple hounds and take a walk in Larabee State Park if it doesn't rain.