Since before we were married, Lisa and I liked to cook together in the kitchen. We enjoy finding different recipes to try and then experimenting with different meals while cooking together. I’m not sure this was intentional, we just started planning fun meals and then making them. On Twitter, we follow a few people who like to eat healthy foods and tweet fun recipes or links to blogs.
We started writing down the recipes and eventually began to track them using MacGourmet. At some point we started photographing our meals. I’m not sure why we did that, but I think it was to help us remember what the meal is supposed to look like. Now we’ve amassed a small collection of different meals. I’m sure we’d have enough to blog about for awhile, so perhaps we’ll throw one of them out here on occasion so you can try one and judge them for yourself.
We don’t consider ourselves “food bloggers” or experts on the topic of food, there are plenty of folks out there already doing that. For example, here’s a sharp blog that’s fun to read, but we haven’t started offering up comments: White On Rice Couple. This is a couple who have turned their duel passion into a full time job and way of life. It’s pretty neat, but so far we’ve been content to be what our friend Gary Sankary at Old and In the Way calls “Lurkers” on a few of these sites.
For me and Lisa, we’re not planning on evolving a shared passion into a whole new way of life like the White on Rice Couple: Todd & Diane. Rather we’re focused on learning some tidbits from experts in areas that bring us together and encourage us to build shared joy and memories.
Lisa and I have extended this adventure by joining a Community Supported Agriculture (CSA) farm. CSA provides avenues for people to connect directly with the farmers who grow your food. The connections build community and lower the cost of food delivery by providing a direct links between growers and consumers. The concept is simple, you basically buy a share of the produce prior to the growing season and bear the risks of success and failure along with the farmer for the duration of the season. Some offer fruit, others vegetables or a combination and still others offer meat, dairy, eggs, baked goods and even firewood.
Once you’ve bought in, you receive a weekly box (your share) at a designated drop site. We go with Featherstone Farms. The farm sends us notes on what to expect in each week’s box. The excitement is when we receive an item that wouldn’t typically show up on our dinner table. We’ve enjoyed learning about a variety of alliums, solonaceous, greens, and cole crops.
Here’s one we’re looking forward to in a few weeks when Fall comes: Delicata Squash
- 6 cups dino kale, stemmed and torn into small, bite-size pieces
- 4 delicata squash
- 2 Tablespoons extra virgin olive oil
- ¼ dried sage
- ¼ tsp ground allspice
- ½ tsp sea salt
- ⅛ tsp red pepper flakes
- ¼ cup dried cranberries
Preheat oven to 425 degrees. Core the kale with cold water and set aside until ready to use.
Peel the squash with a sharp vegetable peeler. Cut in half lengthwise, scoop out the core and seeds, and cut into 1/2-inch pieces. Toss the squash with 1 tablespoon of the olive oil, the sage , allspice and 1/4 teaspoon salt. Spread the squash in a single layer on a baking sheet. Roast for 15 minutes, or until tender.
While the squash is roasting, heat a large sauté pan over medium heat. Add the remaining 1 tablespoon olive oil, red pepper flakes and cranberries. Stir 10 seconds, and add the kale and 1/4 teaspoon salt. Sauté until tender. The water that adheres to the greens should be enough water to cook them. If needed, add 1 tablespoon of water to finish cooking.
Stir the roasted squash into the sautéed kale. Serve immediately in a shallow serving bowl or as as a side dish to a main course.
This dish is as good to eat as it is to see in a nice serving dish on your table. We hope you have as much fun watching what you eat as we are!