It’s finally getting cold here in Nashville and I’ve flipped to the last page of my calendar. I’ve been cherishing each and every carrot, radish, head of lettuce, leaf of kale… it’s all still here, but not for long.
Last week I celebrated November in all of its abundant glory– a creative, collaborative, joyful, farm-fresh, vegan Thanksgiving feast!!! Friends arrived throughout the day, and we worked together to make lentil-pecan-stuffed acorn squash, cornbread stuffing, mashed potatoes, sweet potato-peanut soup, spicy daikon cakes, kraut, tempeh, chanterelle gravy, fresh bread with rosemary-garlic spread, turnip greens, salad, cranberry sauce, stir-fried broccoli, pumpkin cheezecake, chocolate-peanut butter cookies, whipped cashew cream, wine, hibiscus tea, and even more stuff I’m forgetting! DELICIOUS.
What a celebration! When we choose not to have a turkey on the table, our traditions are not threatened– instead, our celebration becomes more meaningful and full of life.
…and what would Thanksgiving be without Green Friday???
After helping our farmer friends harvest for the CSA, we all feasted on leftovers–
Thanks again to all who have supported, endorsed, enjoyed, and COLORED my very first zine, Happy Thanksliving! This was such a fun project. Your glimmering, shimmering feedback has gotten me totally pumped, and I can assure you that there are more coloring zines to come!
AROUND THE FARM
IN THE GARDEN
…WHAT WE ATE
While the other three harvesters worked on kale, mint, zinnias, etc. I made kind-of-taco-salad for lunch! Mizuna, black beans, sauteed peppers & onions, fresh tomato-basil-peach syrup salsa, and red cabbage kraut with white corn chips. Mm mMmmMm.
I really enjoy cooking at the farm for a few reasons– primarily because I can be in the kitchen and outside at the same time:
I also like the challenge of working in a different space with different ingredients and less tools. A unique set of limitations can really help you look at food preparation through a creative, new lens. And of course it’s just such a joy to dine on veggies that are fresh, fresh, fresh.
When do you feel most creative as a cook?
Want a new coloring sheet? Head on over to the Garlic-Onion-Beet-Spinach-Mango-Carrot-Grapefruit Juice Facebook page, where I’ll be taking requests this weekend!
Welcome to week 2 of VeganMoFo!
Friends, I had the most wonderful weekend and I didn’t take a single photo. You see, this whole MoFo thing is an interesting challenge for me because I’m not crazy about snapping away. I do enjoy taking and making pictures. A lot. But when I’m wrapped up in life- in the moment- feeling the rhythm- chopping or dancing, I just don’t want to stop and pull out my camera. Anyway, I’ll just tell you about it with words. : )
I’ve really been getting into contra & square dancing. I love old time music, moving my body, touching my friends, smiling while spinning fast, stomping, cheering. It’s just delicious! Friday night I feasted on chana masala, greens, cucumber salad, quinoa, roasted potatoes, and raw adaptogen balls (thanks, Heather!) with my girls- including our 1 year old friend Raina- before Nashville’s weekly contra dance. Dancing was great, as always. I’m learning how to waltz!
On Saturday morning I walked down the street to the farmer’s market (gorgeous fall day, should have taken pictures) to visit with my farmer friends. I munched on radishes, talked to customers, and enjoyed a shot of wheatgrass from my friend Steve. He’s lovely and always sends me home with extra blades of grass for my hamster, Buddy. Ha! After the market a few of us made our usual trip to Woodlands for lunch. (SUPER-GOOD veg Indian lunch buffet… I will surely post pictures later this month). All of my favorites were at the buffet: gobi manchurian, medhu vada, chana palak, tamarind/mint/coconut chutney… way good. Then there was an opening in a neighbor’s studio/gallery! I had G-O-B-S-M-C-G-Juice on display, as well as this little piece:
…THEN it was time for the “Say no to big chicken” barn dance! This square dance was a benefit to raise money for Jeff Poppen, an established TN organic/biodynamic farmer whose land is being threatened by a new neighbor– a Tyson chicken processing plant. Bleh. Companies like Tyson have so much political and financial power, it’s truly disheartening. Community members are organizing and working on the issue. Aside from my very complex feelings about all of this, the dance was as invigorating as always. I had an incredible swing with my friend Jeremy, leaving me blissfully dizzy and staring up at the brightest moon.
Here’s a video from a previous barn dance, just to give you an idea.
Sunday was slow and quiet. I slept in, embroidered outside, did some pickling, cleaned, hung with a friend, and took a long, evening walk.
So there you go! A mental photo.
On to MoFo!
Some of you live in places where greens are happy and thriving nearly all year long. Here in Nashville, things get so hot towards the end of the summer that we’re left with zero greens for a while. Now that kale, bok choy, spinach, arugula, mizzuna, turnip greens, and beet greens are abound, I am feeling extremely grateful. I missed you salad, and I’ll never take you for granted again! Here are a few photos of Ingvar helping harvest at the farm last Friday–
…he even took a break to chill with some butterflies in the zinnias.
Check back tomorrow to see how these extraordinary greens are put to use at my house!
p.s. There will be an accompanying coloring sheet.
This week Ingvar accompanied me to our Tuesday potluck– a weekly gathering of friends and CSA members at the farm where my veggies are grown! Sulphur Creek Farm is a non-certified organic, biodynamic vegetable farm less than 10 miles from my house in Nashville (and just about 15 miles from the heart of downtown). My friends are farmers. My food is fresh. I can see the stars clearly. This is why I fell in love with Tennessee.