Nesting

I realized this week that I've been nesting. Replacing old silverware with a new set, throwing out the odds and ends of my plates and bowls, and throwing out the lamp I've always hated. I'm stocking the pantry and I even bought a set of biscuit cutters?! (Remember; baking and I don't mix, pun intended).

If I knew better I might think there was another little one on the way, but I know that's not possible (phew!) Then a friend sent me a "save the date" for a night in December and it hit me...it's Autumn and the first days of October. Weeks before the holidays begin.

What started a couple weeks ago as a realization that the saesons, and my appetite, are quickly changing has somehow become an unconscious need to get the cave spruced up and stocked before everyone hibernates under the (Christmas) tree!

I found myself really relating to an article I read this week in Yoga Journal about Fall Detoxing. "The body should be telling us all the time what to do and what not to do - it knows what's good for it and what is not" "The key is to get out of your own way." It's the latter part I've been struggling with lately - getting out of my own way. I am too busy multi-tasking; e-mails, laptop, iPad, texts, kids school stuff, work stuff, the list goes on....to actually hear what my body and my intuition are telling me.

I'm looking forward to slowing down and tuning into what things I can be doing (or maybe not doing) to make my life the best it can be. I can feel myself naturally starting to slow down now that it's in my awareness. I'm planning on giving the Fall Detox a whirl the week of 10/17. I would love to to share the experience with anyone who is interested. Meanwhile I'm "stocking up" on supplies for the detox!

I'm feeling like trying some bread recipes out this weekend...I'll share the successes and failures as I progress!

This week's box is scheduled to have the following; lettuce, squash, swiss chard, oregano, tomatoes, sorrel,spinach, fuji apples, dates, jujubes and oranges.
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Sunday
Risotto with Sorrell and a Shredded Salad of Many Greens adapted from Deborah Madison's cook book Local Flavors

For the risotto2 tablespoon unsalted butter
1 large new red onion, finely diced
6 ounces sorrel (3-4 cups trimmed leaves)
salt and freshly ground pepper
1 1/2 cups Arborio rice
6 cups simmering vegetable or chicken stock
1/4 cup creme fraiche or cream
Parmisian
a couple ounces of goat cheese (optional)

Melt the butter in a saute pan add the onions, and cook over medium heat, stirring often, for about five minutes. Add the sorrel and cook until it has collapsed into the onion after several minutes. Season with a pinch of salt.
Add the rice, stir it about, and cook for 1 minute.
Pour in 2 cups of the hot stock. Simmer until it has been absorbed, then add the rest, one ladle-ful at a time. Stir energetically and continue adding liquid after each addition is absorbed.
When the rice is tender, stir in the goat cheese, taste for salt and pepper, and serve.
Season with salt and pepper if needed and top with parmesan.

For the salad:Shred up whatever interesting herbs you have around and add them to a handful of mixed lettuces. You can use the sorrel, mixed lettuces, spinach and some spearmint. Deborah suggests napa cabbage (crunchy), butter lettuce (tender), dandelion greens (bitter), parsley, radish leaves, etc. The idea is to mix it up with flavors and textures.Wash and dry the greens, then pour over your favorite vinaigrette.

Uses; Lettuce, sorrel, spinach

Monday
Squash Casserole and Bacon Cornbread

Uses; Squash


Tuesday
Black Bean Tostadas with Greens
Whole wheat tortillas
2 Tablespoons olive oil
small onion diced
1 1/2 cups cooked black beans or a 15 oz can
2 teaspoons paprika
1/2 teaspoon oregeno
4 cloves garlic minced
1 1/2 lb. Swiss Chard ribs removed, chopped
Optional; salsa, tomatoes,queso fresco, cilantro, sour cream

Toast or warm the tortillas
Cook onion until soft. Add beans, paprika, and oregeno. reduce heat and cook 10 minutes.
Heat a bit mre oil over medium heat and cook garlic, stir in chard and season with salt and pepper.

Wrap bean mixture and chard in the tortillas and top with toppings.

Uses; Oregeno, Swiss Chard, tomato


Wednesday
Leftovers

Thursday
Meatless Winter Chili
    Use any leftover squash or tomatoes you have in this too!

Friday
Off

Saturday
Barley Gumbo

1/4 cup olive oil
2 ribs celery, finely chopped
1 onion chopped
salt and pepper
3 tablespoons flour
1/2 bunch swiss chard, stems and leaves chopped and seperated
1 cup pearl barley
5 ounces baby spinach
1/2 bunch escarole

In a dutch oven, heat the oil over medium-high heat. Add the celery and onion and cook, stirring occasionally, until softened, about 5 minutes; season with salt and pepper. Add the flour and cook, stirring often, for 5 minutes. Add the swiss chard stems or spinach and cook for 1 minute. Stir in the barley and 6 cups water and bring to a boil. Lower the heat, cover and simmer until the barley is just tender, about 30 minutes.

Working in batches, add the spinach, escarole, and swiss chard leaves, stirring the greens until wilted between each addition. Season with salt and pepper.

Uses; Chard and spinach