Let’s talk about food tonight, shall we? (Anything to get that blog post about work off the top of the page, I think.)
Anyway, I am having a lovely night tonight after getting plenty of work done at the office, picking up my weekly bag of CSA produce from the farm, restocking on all my other groceries, going on an easy untimed two-mile run (testing my hip after a mild injury), and sitting down to a simple, wonderful dinner and a big fat glass of wine.
Here’s what I’m having:
Almost everything on this plate is from the CSA. There are whole carrots, small potatoes, and rutabagas, all cooked in the oven at 450 for about 25 minutes with a little spritz of olive oil, salt, and pepper. This is the easiest way to cook vegetables, especially roots, and I LOVE what it does to the flavor — ESPECIALLY the carrots. If you have never had carrots made this way then you are not truly living.
Anyway, on the baking tray along with the vegetables I had the slices of tofu. It’s Twin Oaks tofu, made on a commune-type farm in Virginia. If you buy this, hippy farmers (not Monsanto) are getting your money. It’s non-GMO and completely organic, and it comes with herbs already in it and is dense enough not to need to be drained. It’s the easiest tofu to bake ever: slice it, put it on the baking sheet, bake at 450 for 25 minutes, turning once. That’s all.
On the stovetop, I made Malabar spinach for the first time. It’s new from the farm this season and it looks completely different from regular spinach. Huge, tough-ish leaves and big fat stems. I sauteed the stems with some olive oil and an onion (also from the farm) and then added the leaves and a splash of vegetable broth near the end. It turned out great — the spinach really held up but was tender and tasty and the onions carmelized a bit. Excellent.
This type of dinner is my favorite way to eat when I’m getting vegetables from the farm: I just make everything as simply as possible and appreciate the real flavor of the fresh vegetables. For some reason, everything seems to taste more real, more like itself, with more of its own flavor, when it comes fresh from the local farm. Shut up. I know that sounds idiotic but it is true, dammit. Again, the carrots. It’s unbelievable how, well, carroty they are.
If you’re in the mood to read more of my thoughts on food, there’s my post on vegetarianism and how I got started over at Rose-Anne’s place, plus a new post at Bodies in Motivation about how I incorporate plant-based eating into my training for running and triathlon. I listed some of my favorite pre- and post-workout meals and snacks as well as tried to deal with the protein question.
Food! It’s great, am I right? What are you eating lately?