We have moved into full on root vegetable season and so it is time to pull out this favorite recipe of mine. They are a frequent item on my personal chef service menus.  Today it is carrot patties but any root vegetable that you can grate works beautifully. I have made them with celery root,turnips, parsnips, as well as a mix of several different vegetables including winter squashes. These are really a version of latkes which traditionally are made with potatoes. Today they have an Asian kind of flair. You can season them however you like – like Italian ? blend in some rosemary, oregano, and maybe even some parmesan cheese. Mexican ? use squash and add in some cumin and chili. Top with guacamole.

Root vegetables in general are a powerhouse of good nutrition. They are high in B vitamins. Since they grow IN the ground, they contain lots of minerals ( as well as energetics of the earth element). They are very high in fiber. This time of year, they are abundant and fairly inexpensive.

Carrots contain lots of anti oxidants, beta carotene, and Vitamin C. In the spring we enjoy eating the tiny new carrots ( the REAL baby carrots, not the designer ones in the bags in the store) and this time of year, go ahead and eat the big ones. They are perfect for this recipe.

This is one of those recipes that constantly evolves. I have blended information from several recipes over the years, combined with experience and what my current tastes and nutritional needs are. I love that about cooking. I look at recipes as guides, as a partially filled in canvas. Feel free to add your tastes to this one.

Carrot Patties

1 c. grated carrots ( or any combination of root vegetables or squash that you like)
2 T. coconut flour
2 T. dried seaweed ( I use either wakame or dulse)
1 tsp. or more of fresh grated ginger
pepper to taste
2 fresh eggs, from pasture raised chickens
1 T. melted butter or coconut oil, as well as more for frying ( a few tablespoons)

Mix all ingredients in a bowl and let it sit for a few minutes while frying pan/griddle heats. Coat the pan with enough oil so patties don’t stick. Drop batter by large spoonfuls onto hot pan. You decide if you want them small ( if you are having this as a side dish) or larger ( for a main course). Cook a few minutes on each side.

I have served them with a simple sauce of tahini and miso ( about 3 parts tahini to 1 part miso, mix in 2 parts water) and have also enjoyed eating them plain. I think they make a fabulous breakfast!

* The photographer in me feels compelled to apologize. The carrots were indeed a deep beautiful orange color. I have yet to master the art of using my phone camera for inside pictures. This process today has definitely inspired me to replace my non working ( non phone) camera.

First, my camera seems to be out of commission so I have scoured the archives instead of taking pictures at the market today.

Cabrillo Farmer’s Market ( today I went to the downtown Santa Cruz market, but you get the idea)

I have been out of town the last few weeks and eating other peoples’ cooking. Add to that the fact that summer produce is at its peak, I got a bit carried away today at the Farmers’ Market. I had two very full and heavy bags! My refrigerator is full and now I have to be on top of things so that none of it goes to waste. I thought I would go through my purchases with you and my plans for them.

I am hungry for fruit this week. I bought strawberries which honestly will probably just be eaten as is. I am surprised I didn’t eat all of them already! Windmill Farms of Live Oak has the best berries I have ever eaten! Yum.

I bought plums, a new to me variety called Yummy Giants and yes, they are. They are for a cooking trade with a friend and will become hand pies.

I bought lacinato kale, basil, cilantro, and cucumbers from Route 1 Farms. I ate some of the kale tonight with green beans also gotten at the market from Mell-o-dee Ranch, from whom I also got some eggs, corn,  and blackberries. The eggs are going into some homemade mayonnaise amongst some other things. Basil and Cilantro will become pesto, which I have written about here. Cucumbers are being combined with lemons from my tree to become soda. ( a future blog post there) The corn is being pickled tomorrow, based on a variety of recipes I found on the internet. ( also, a future blog post, provided I get my camera working!) Blackberries will be blended with some kefir tomorrow morning for a smoothie.

I treated myself to some raw cream from Claravale Dairy. I am lactose intolerant but occasionally I put raw cream in my coffee substitute drink in the morning and it doesn’t seem to affect me in the same mucus-y way that pasteurized dairy does. We are so lucky here in this part of California to have this dairy . Almost daily, I read on the internet stories of raw milk dairies being raided, shut down by the FDA. Please educate yourself on this subject and support your small local dairies.

I came home with a nice sized newly “processed” pasture raised chicken and a small bag of chicken feet from Fogline Farms in Soquel, Ca. I will roast the chicken and have enough for probably 4 meals. I am likely to eat the legs and thighs as is. I will make some chicken and fig salad from the breast. Then, the carcass and some of the feet will be turned into delicious chicken bone broth. That, in turn, will go in the freezer for future use.

I also got carrots and radishes which will go into salad and just for munching. Thanks, Blue Heron Farm.

A bottle of Mint Cooler from Creative Cultures rounded out my purchases. After momentarily forgetting where my car was parked and having to carry those heavy bags a few more blocks than planned, it gave me a boost for sure!

Please use the comment section to share what you have gotten recently at your farmers’ market.

I have been experimenting a lot lately with pesto. I have long loved the Italian classic sauce . It is quite yummy on noodles, potatoes, vegetables, and meat.  I am not very tolerant of dairy so didn’t indulge in pesto too often. Last year a friend suggested that I try making it with miso instead of the parmesan cheese. Why not ? It has that good salty umami flavor plus it provides some probiotic fermented goodness. That led me to experiment with making other changes.

What are the basic ingredients of pesto? Let’s take them one by one and make a list of substitutes/variations.

green herb – Classic pesto is made with basil. This is a summer herb, so what can we do the rest of the year ? Here in Central coastal California, we have farmers’ markets year round so I just go and see what is available. In the fall and winter you can use arugula, parsley, spinach. In the spring comes dandelion greens, sorrel, fava greens. Summer herbs are cilantro, basil, as well as many of those other herbs continue to be available. Try some nasturtium leaves ( just a few as the taste is pretty strong, but good for you).  See what else you can find that you might like. Watercress ? try it.

garlic – For a party once which had a tropical theme, I made a Hawaiian style “pesto” with ginger instead of garlic. ( The other ingredients were cilantro, macadamia nuts, olive oil, and a bit of sesame oil). I usually stick with the garlic, but experiment!

nuts- Classic ingredient is pine nuts. Lately, they are ridiculously expensive so thinking of options is good. Walnuts are so good for you, high in the good omega oils so mostly now I use those. Try other nuts for interesting flavors.

oil – Again, the classic choice is olive oil. Other oils such as hemp and flax oils can be added for more nutrition.

cheese – Now I always sub miso for the cheese. I like the dark aged kind the best but you might like the milder flavor. If you also are intolerant of dairy, please do not use soy cheeses. They are so over processed and really have no nutritional value and in fact all that processed soy may be harmful.

I don’t measure things in this recipe really. I just add things until they look or taste right. Trust your instincts.

Pesto with room for improvisation

1 cup walnuts, soaked overnight and drained
2 bunches of herbs ( my latest was a bunch of basil – I stripped the leaves off and didn’t use the big stems, and cilantro)
1-2 cloves of garlic
1 big Tablespoon of miso
1/2 – 1 cup of oil ( mostly olive plus a few Tablespoons of hemp and flax oil)

First, process the nuts in the food processor. Add the other ingredients ( you may need to add one bunch of greens at a time, process it so there is room for the next bunch, depending on how big the bowl of your processor is). Add a few Tablespoons of water if you feel it needs thinning. Taste and decide if it needs more oil, maybe some pepper or some other herb. Not salty enough ? add some more miso.

This recipe is really just a framework and is the perfect opportunity for experimenting and improvising. Please use the comment area and let me know how you like your pesto.

The more deeply I have pursued my own personal growth and my career as a personal chef, I have discovered such a need for community. There have been studies which show that having community is one of the elements of having a long healthy life. I have been part of a spiritual community for many years which has become my family and my deepest friends. I belong to a couple of online personal chef communities which gives me information and support, recipes and helpful tips. There have been gatherings in “real” life and those connections have also become deep and important to me.  There is a community of people who support the same ideas I have about nutrition, the political side of food, and cooking, both on line and in everyday life. I work alone, I live alone, and I am always looking for places where I feel comfortable gathering with my peers.

Some of my friends and colleagues and I have decided to do more to create that food community, that gathering of peers to celebrate our good fortune and blessings here in Santa Cruz County, the bounty of good food here, and people who are passionate about what we eat and where it comes from. Together with my friend Noelle Noli, Craig Lane from Health Alchemy Nutritional Services, and the good folks from Santa Cruz Local Foods, I am organizing a dinner.

This event will take place June 17, 2011 at the Masonic Temple in Santa Cruz, starting at 5:30 PM. We will have a socializing time, then dinner will be served family style ( a chance to sit with new friends), followed by some brief speaking, dessert, and some networking time.

We believe in eating seasonally, organically, using local and ethically produced products.

I am excited about the chance to work with these people and to create an absolutely delicious beautiful meal and an opportunity for people to get together and explore our connections. I hope you are too!

our menu:

Flax breads and flavored ghees
Wildcrafted herb and flower salad with several kinds of salad dressing
Sauteed Greens
Beef Ribs or Tempeh with Cherry Chipotle Glaze
Chia pudding Trifle with fresh berries and Lavender whipped cream
probiotic sodas, water

Cost: $40 per adult, $20 for children
Tickets available through PayPal ( account # charitydas)

prices

adult $40.00 child $20.00 child under 8 $0.00

more information , charitydas@me.com

My weekend trip to the Monterey Bay Farmers’ Market at Cabrillo College led to a marvelous bowl of Spicy Goat Stew. I have been meaning to buy some goat meat for some time and this time, things were in my favor. My last visit, there was none, and the visit before that, I didn’t have enough money. I have eaten goat meat before but never had cooked it. I utilized several other things from my market shopping as well ( celery, carrots, leeks, beet greens, garlic).

Spicy Goat Stew

1 1/2 lb. goat shoulder ( including bones) ( Trim  excess fat, leave some – I didn’t and wished I had)
salt and pepper
1 T. coconut oil ( you could use olive oil)
2 large leeks,cleaned and sliced

3 cloves garlic, minced
3 ribs of celery, diced
3 inch piece of turmeric root, peeled and sliced
about 1 inch piece of fresh ginger root, peeled and chopped
3 carrots, sliced
handful of kale, chopped
handful of beet greens, chopped
1 T curry powder
1T garam masala
1 small can fire roasted tomatoes with green chilis
using the tomato can, 2 cans of water

Heat the oil in a deep saute pan. Liberally season the meat with salt and pepper. Sear the meat on both sides. Remove from pan and add leeks and garlic ( you might want a bit more oil). Cook until softened. Add the celery, turmeric, and ginger. Cook for a few minutes. Add the meat back in and add the remaining ingredients. Let simmer until meat is falling off the bones. This took mine about 4 hours. The sauce just gets better and better when you do it low and slow.

In retrospect, I wish I would have added about 1/2 cup ( or more) of hearty red wine to this. As I said above, I didn’t trim the fat and there really was too much. Fat is good but this only really made me wish I had some pieces of French bread to dunk in and soak up all that juicy fatness. This stew was good by itself but would be fabulous over polenta. Alas, I am experimenting with the rules of food combining which say that eating protein and starches together is not good for one’s belly as they digest at different rates but when I make this again, I might just have to break the rules.

It was VERY spicy, which I like. If you don’t want it so spicy, use plain tomatoes and add a few pinches of dried red pepper to taste.

I will be having leftovers tomorrow and plan to add some more veggies – more celery and carrot, some parsley, and some more greens.

It is good to try new things. Cooking is all about experimenting, changing things up, “tweaking” recipes to suit your taste and mood.

This post is part of GNOWFGLINS Tuesday Twister and Kelly the Kitchen Kop’s Real Food Wednesday. Please check out the other interesting posts and blogs.

Fresh Arugula Pesto

In my For Life! personal chef business, I really focus on making my clients’ meals from seasonal and local produce and products. Well, you cannot get much more local than one’s own backyard! I don’t have a great place for a garden bed. Where there is room, there isn’t full sun. So, I have a couple small garden boxes. Sadly, only one of them is productive at the moment, but, as always, in the garden, there are plans and time for planting the other one. Today I noticed that my arugula is starting to bolt ( flower) and is getting eaten by some critter, so it needed to be picked and eaten. Not a difficult or painful task. I do eat a salad every day but I wanted to do something a bit more interesting with today’s harvest. Aha! Arugula pesto. The word “pesto” comes from the Latin, meaning to crush. It is Italian in origin though they have a version, called “pistou” in France. It is usually made from basil, but essentially any green herb will do. I have made pesto from basil, arugula,parsley, or cilantro. It is combined with olive oil, garlic, salt and pepper, pine nuts, and parmesan cheese. You can substitute any nuts. When I used the cilantro, I used macadamia nuts and it became ” Hawaiian Pesto”. Walnuts are excellent to use in this way, especially if you are a vegetarian and want to ramp up your Omega 3 fatty acids. Originally, pesto was crushed with a mortar and pestle. Thankfully now we have food processors. If I had an Italian nonna ( gramma) by now she would be rolling over in her grave as she sees me moving away from the traditional basil/pine nut blend. I will shock her further by telling you that is is perfectly ok to leave out the cheese and make it dairy free. Mamma mia!

Arugula Pesto

2 cups fresh arugula, washed and dried

1 garlic clove, smashed and roughly chopped

1/4 c. toasted pine nuts ( you can toast them in a dry skillet over medium high heat. Watch carefully, and toss them around a few times. It doesn’t take long)

salt and pepper to taste

1/3 c. extra virgin olive oil ( use the best organic oil that you can find)

1/4 c. grated Parmegiano Reggiano cheese ( grate your own. it tastes ever so much fresher)

Place all of the ingredients except the cheese in the food processor and pulse until finely chopped and blended. Put in a bowl and mix in the cheese.

Pesto is so versatile. Have it on a salad. It is a great topping for meat ( steak as I did, or chicken, fish). Toss it with some pasta. Use it in an omelet or as a pizza topping. I so appreciate recipes with multiple applications. If that Italian nonna has gotten over her shock, I am sure she would tell us to “Mangia bene!” Eat well, and enjoy the freshness of good healthy local organic food. And don’t worry about garlic breath.

This post is part of GNOWFGLINS Tuesday Twister and Real Food Wednesdays. Make sure you check out the other participants.