I feel I have been in a writer’s block because I thought all I could write about were my culinary attempts with my CSA. I think I have more stories to tell …. This last summer was the most magical but also a whirlwind. My daughter did some research over the summer taking us to New Hampshire for a few days. Enjoyed the nature hikes and King Arthur Flour Bakery. Everything baked at the bakery, I kid you not, was buttery scrumptiousness.
After a few days in NH, we made our way across the USA to Houston, Texas. After all of that, our trip of a lifetime was going to commence. We were returning the MOTHERLAND, India, after 8 long years.
NY –> INDIA–> DUBAI–> NY(Aug 2017)
3 weeks of food, family and adventure. Really a trip to remember – people and places to feel nostalgia over and food to savor, over and over again. This trip to India is in typical Monsoon season. We heard from everyone, how difficult it was going to be on us. We heard that we were moving in the direction of the monsoon rains as we would be going North, 10 days after our arrival.
Some divine energy (God) looked over us. We had some rain, but most of the torrential downpours were overnight. Every food we ate was mouthwatering and painstakingly prepared with love. Every person we met treated us as we were their own. The Taj Mahal is more magnificent than we ever expected. I have so much to share about the food and our experiences but here’s a taste… The kheer and gulab jamun were desserts we had at Bukhara Hotel in New Delhi was one of the best dessert combos we ever had, maybe one of the best foods, we ever ate.
I fell into cooking because of my love of food. I look to recipes for inspiration and then I play with what I have. When you join a CSA from a local farm, you sink or swim. I sank the first year. Drowned in a sea of vegetables, most of which I had never eaten and could not wrap my brain around neither cooking nor eating.
After a few years of treading the CSA waters, I have learned to be creative. Now, we are floating and even incorporating some new swimming techniques in the CSA waters. The CSA has allowed for me and my daughters to be connected on this. We go pick up the share together. We appreciate the value of this…TOGETHER.
Today’s the first day of summer vacation, Erica woke up wanting to eat pancakes. I thought, no way, let’s eat eggs. She came up with eggs but wanted to add sausage. I told her to throw some rainbow swiss chard in there. Sounds crazy but it’s like putting spinach in your eggs. Chop it finely, you barely taste it. Sausage &eggs from a local farm, swiss chard from local farm CSA. Local eating= good eating.
For lunch, it’ll be leftover sausage-swiss chard saute with quinoa which will go into peppers. Bake. Eat. Enjoy!
- 2 tbsp ghee(clarified butter) in a saute pan( If you want it to be vegan use coconut or olive oil. I used ghee because I had some and it was almost finished, so trying to finish it up 🙂
- Saute half a cup of onions( I used leeks because I had but usually I use red onions). Chop three small cloves garlic( you can use garlic scapes which I get from my CSA) and add to onions once softened in oil. Add tsp of salt to wilt onions and garlic quicker.
- Saute swiss chard( I used maybe 2 bunches- 6 whole pieces). Add cooked sausage(cooked from the morning). Add 1/2 to 1 cup quinoa to ensure the quinoa adds to the substance of the stuffing, so the pepper stays stuffed. ( Eyeballing)
- Add pepper to taste and maybe another tsp of salt( but really to taste). I had arrabiata(spicy Italian seasoning) so I put in a 1/2 tbsp. to this as well. ( See I use what I have).
- Cut tops off peppers and make cups/boats . Boats are peppers cut lengthwise(see pic below)/
- Preheat oven to 350ºF. Place peppers on sheet tray with foil coated with olive oil.
- Fill pepper boats with stuffing.
- Place in oven 15-20 minutes.
Navigating this new world that connects people through technology while leaving us disconnected as a working mom, high school science teacher has been no less than challenging. As a high school teacher, I thought I know what to do to stay connected and transparent with my children. I do this for a living. However, I find myself losing at this as I am drowning in the sea of social media and the race to nowhere.
My 13 year old and I LOVE FOOD. We love to eat, buy, cook all types of food. I don’t know if I nurtured this in her, or we both, just had this passion for it. She has a killer palate. She can smell and taste things in food, that sometimes, I can’t even figure out. My 16 year old is also into food and culture. She savors the history behind cuisine and culture.
So, how do I stay connected and grounded with my kids, using technology as a tool and food as a muse? So here we are… OOH-MOM-ME. The name says it all! You will experience foods that are cooked using local farm ingredients and from cultures all over the world jam packed with flavor. Umami (ooh-mom-me) itself is one of the unique tastes that we experience. The recipes will be pretty simple and easy, because that will allow us to enjoy the foods prepared while not overwhelming us.
Living in NY has allowed me to join a CSA(Community Supported Agriculture) and access to many local farms and purveyors helping us as a family to understand the seasonality of produce and the value of organically farmed ingredients.
We want to share our experiences as a family with food, farms, fitness, fellowship and fun with you. Just as our food is, our posts will also be organic. It’ll be what the day brings us. It may be a post by us individually or collaboratively. It may include the history(political, cultural, etc.) behind a certain food that we prepare. It may just be photos of foods we happened upon that given that day that gave us joy. Join us on this joyful culinary journey. Stay connected. Stay kind.