Friday, September 27, 2013
Sunday, September 22, 2013
Welcome, autumn. Sure am enjoying the crisp apples fresh off the tree, the leaves beginning to change color, the chill in the air at night. We've had our first few fires of the year; nothing really beats wood heat. I'm also beginning to crave warm, rich meals. Last night we enjoyed the first of our winter squashes in a delicious curry. In fact, it's such a great recipe I think you should make it today!
Here it is for you, the first feast of autumn:
DELICATA SQUASH & TOFU CURRY
1 T curry powder
1 t coriander
1 t cumin
1/4 t cayenne pepper (or more if you like it hot!)
1/2 t salt
1/4 t fresh ground pepper
1 package extra-firm tofu
4 t oil (olive or whatever you like best)
1 large delicata squash, halved, seeded and cut into 1-inch cubes
1 medium onion, halved and sliced
2 t grated fresh ginger
1 can coconut milk
1 t brown sugar
8 c coarsely chopped kale or chard, tough stems removed
1 T lime juice (more to taste if you like some zing!)
Combine curry and other spices with salt & pepper in a small bowl. Cut tofu into 1-inch cubes and toss in a separate bowl with 1 t of the spice mixture.
Heat 2 t oil in a large skillet. Add tofu and cook until browned. Transfer to a plate.
Heat remaining 2 t oil. Add squash, onion, fresh ginger and remain spice mixture and cooking until vegetables are lightly browned and squash is cooked through, 5 to 10 minutes.
Add coconut milk and brown sugar and bring to a simmer. Add the kale and stir until slightly wilted, about one minute. Add the tofu back into the pan and cook a few more minutes. Remove from heat and stir in lime juice.
Serve over brown rice or quinoa.
(recipe from eatingwell.com)
Seriously, make it today. It comes together pretty quickly, and it's so tasty you'll thank me.
Happy autumn equinox, everyone.
Tuesday, September 17, 2013
Guess what? I've been quietly knitting away all summer long, making some cozy wool hats that will soon be in the shop, just in time to keep your ears warm as we slip into the cool breezes of autumn. I find knitting to be so meditative; I love the process of selecting the colors & textures for each hat. They are all my own designs, knit with love while sipping my morning coffee, waiting in the ferry line, relaxing by the seaside, along with a warm cup of tea before bed... even while out on adventures in the wilderness! (And yes, the one on the upper right was inspired by sock monkeys.)
I even made a couple of men's hats, which I may have a hard time convincing my guy to part with.
Look for them in the shop by the end of the week!
Wednesday, September 11, 2013
Sunday, September 1, 2013
A few good rains over the past week (and a tip from a friend) alerted us to head into the forest in search of the first chanterelles of the season. I am happy to report that after only a few minutes of wandering through the ferns we spotted their golden caps poking up through the forest duff.
Foraging for food in the wild shifts me into a completely different state of mind. I feel so connected to the place, aware of the unique ecosystem I am standing in, and the subtle signs that tell where the mushrooms are hiding. It feels primal and right to be gathering & eating food that grows naturally in my local environment.
Chanterelles have a scent that reminds me of apricots, earthy but somewhat sweet. Their flesh is firm and dry; you can break them in half in your hands and simply peel them into thin strips from the cap down before cooking them. They are delicious sautéed or in soups. We added these to a slow-cooked risotto and loved every bite.
More on mushrooms here and here.