Ginger Syrup, A Gift from the Kitchen Gods

Sunday, November 30, 2008

I've had a bad cold all week. The only balm I've found for all the coughing is a delightful lemon ginger tea made from ginger syrup, fresh squeezed ginger syruplemon juice, and steaming hot water.

At this point, I have drunk more mugs of it than I care to remember and I still like it. The bottled ginger syrup makes it really easy to make this tea and the result is very tasty - lemony, mildly spicy, and a little sweet.

My mom-in-law introduced us to ginger syrup when she visited last and she left a bottle of it in our fridge when she left. She'd heard about it from her sister, Katy, who sells it in her
wonderful store in Burlington, Vermont and is a huge fan of the stuff.

In addition to making teas, it would be good in other drinks (hot and cold and alcoholic and non-alcoholic), for poaching pears, citrus, and other fruit in, and as an ingredient in marinades, glazes and salad dressings. You could try mixing some with seltzer to make your own ginger ale, too. And ginger is supposedly helpful if you're feeling nauseated.

Although I'm sure it's not very hard to make your own ginger syrup, it is even easier to buy a bottle of it (particularly if you are feeling sick...)


Although I'd like to find an organic option, the bottle we have (made by The Ginger People) lists just two ingredients - ginger and cane sugar - so there do not seem to be any yucky additives or preservatives.

Give it a shot. I think a bottle costs between $4-$5 and should last you a while. You can buy it at upscale markets and coops or online.

Zesty Cranberry Sauce With Lots of Orange

Wednesday, November 26, 2008

Though cranberries are decidedly NOT local when you buy them here in northern California, there was no way I was going to skip the cranberry sauce at our Thanksgiving dinner. I consider that bowl of sweet, tart goodness to be the jewel on the Thanksgiving table. Food miles be damned this once!

Cranberries beginning to simmer

I had never made cranberry sauce before and was pleasantly surprised by how simple it is. After looking at a bunch of recipes online and in cookbooks, I settled on one that is a mix of a recipe from Elise at Simply Recipes and the good old standby, The Joy of Cooking. Although it's pretty simple, this one sounded the best to me as I always like the zesty orange flavor and I don't personally care for nuts, raisins or spices in my cranberry sauce (though go for it, if you do!)

I'm afraid the photos don't do the beautiful, jewel-like quality of the cranberries or the resulting sauce justice at all. I was hoping for sun today but it's been rainy and dark all day so flash photography it is... Luckily for my family, the lack of natural light won't affect the taste at all...


Happy Thanksgiving!

Bowl of cranberry sauce on the table

Zesty Cranberry Sauce
Makes 2 1/4 cups


Ingredients
* 1 cup sugar
* 1 cup water
* 4 cups (1 12-oz package) cranberries
* 2-3 Tbsps orange zest
* 1/2 cup orange juice (just juice the orange you've zested)
* Handful of orange peel, cut into thin strips (I'd use an organic orange in the hopes of avoiding both pesticides and wax)

Directions

1. Wash the cranberries and pick through them to get rid of any that are soft or damaged. Bring the water and sugar to boil in a saucepan and stir to help the sugar dissolve.

2. Add the cranberries and orange zest and simmer (reducing the heat) for 7-10 minutes or until all the cranberries have burst.

3. Add the strips of orange peel. You can also add other things at this point if they sound good to you - dried currants, crystallized ginger, nutmeg, allspice, etc.

4. Remove from heat. Cool completely at room temperature and then chill in refrigerator. The sauce will thicken as it cools.

Thanksgiving Recipes For Your Tables

Friday, November 21, 2008

I thought a round-up of some recipes might be helpful as you're planning your Thanksgiving dinners. I will likely be adding a few more good recipes after I post this so just check the Thanksgiving section on my holiday foods page to get the up-to-date list.

Hope everything turns out delicious!

Baked Macaroni and Cheese
Serves 4-6 as a main dish

Although mac 'n cheese is not typically a dish I'd prepare for Thanksgiving, this is for those of you who celebrate T-day Southern-style.

Homemade baked mac n cheese

Ingredients

* 2 cups (8 oz) macaroni (elbow mac is the classic but you can use whatever you like)
* 2 1/4 cups grated sharp cheddar or Colby cheese
* 2 tbsps butter (plus an additional tbsp for the breadcrumbs)
* 2 tbsps all-purpose flour
* 2 cups milk
* 1/2 large onion, minced
* 1 bay leaf
* 1/4 tsp sweet paprika
* Sea salt and freshly ground black pepper to taste
* 1/2 cup fresh breadcrumbs

Directions

1. Preheat oven to 350 and grease a 1 1/2 quart deep baking dish.

2. Bring 6 cups water to a boil and then add the macaroni. While the macaroni is cooking, grate the cheese. Cook the pasta until al dente then drain and move to a bowl or put back in pot.

3. Melt the 2 tbsps butter in a large saucepan over medium-low heat then whisk in the flour and cooking, whisking, for three minutes.

4. Gradually whisk in the milk then stir in the onion and add the bay leaf and paprika. Simmer gently for 15 minutes, stirring often. Remove from heat and stir in 2/3 of the cheese then season with the salt and pepper to taste.

5. Add the macaroni and stir to combine. Pour half the mixture into the baking dish and sprinkle it with half of the remaining cheese. Add the rest of the macaroni mixture and top with the rest of the cheese.

6. Melt 1 tbsp butter in a small skilet and add the breadcrumbs. Toss to coat and cook for 30-60 seconds. Sprinkle the buttered breadcrumbs over the top of the macaroni in the baking dish and bake until the breadcrumbs are lightly browned, about 30-35 minutes. Let stand 5 minutes before serving.


Cider Glazed Delicata Squash with Sage
Serves 4-6


These sweet, buttery chunks of squash basically melt in your mouth... Everyone will love this dish, including little ones.

Photo of two delicata squash from the farmers' market.

Ingredients

* 2 medium delicata squash (about 2 pounds) or other firm winter squash
* 3 tablespoons unsalted butter
* 1/4 cup very coarsely chopped fresh sage
* 1 tablespoon coarsely chopped fresh rosemary
* 1 1/2 cups fresh unfiltered apple cider or juice
* 1 cup water
* 2 teaspoons sherry vinegar
* 1 teaspoon sea salt
* Freshly ground black pepper


Directions

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.



Herbed Chestnut Stuffing With Cranberries
Serves 8-10

Peeling fresh chestnuts is a huge pain in the ass! At first I thought it was odd that all the chestnut stuffing recipes called for canned chestnuts (eww, right?) but after wrestling with the hairy little bastards for over an hour, I now understand why. So there is absolutely no judgement from me about using the canned ones...

Fresh chestnuts - difficult but beautiful and tastyAny white bread will do. Some people like the lighter sandwich type bread and others go for slightly crustier loaves. I used two sweet (as opposed to sour) baguettes. And don't skimp on the herbs! I threw a ton of fresh parsley, sage and thyme in and it lent a lovely herby flavor. The thyme is particularly wonderful-smelling.

I used a combination of chicken stock and egg to achieve the desired moistness level. I also did a vegetarian version for my brother-in-law who does not eat dairy and my sister-in-law who does not eat meat! The only changes were that I sauteed the celery and onions in olive oil, wet the stuffing with vegetable stock, instead of chicken, and did not dot the top with butter before baking. The veggie version is very good and a little healthier for you, too.

Herbed chestnut stuffing with cranberriesIngredients

* 1 lb white bread cut into one inch cubes
* 1 cup coarsely chopped roasted or boiled chestnuts
* Half a stick of butter (4 Tbsps)
* 1 - 1 1/2 cups of chicken stock
* 2 small to medium sized onions, chopped
* 4 ribs of celery, finely chopped
* 2 eggs, well beaten
* 1/2 cup dried cranberries or other fruit - currants, etc.
* 1/2 cup chopped flat leaf parsley
* 2 tsps chopped fresh thyme
* 2 tsps chopped fresh sage
* Sea salt
* Freshly ground black pepper

Directions

1. Preheat the oven to 350 degrees. Cut a large X on the flat side of each chestnut (be sure to go all the way through the protective shell) then place the nuts on a thick baking sheet and pour a cup or two of water on the tray. Bake the chestnuts, flipping them over once, for 15-20 minutes. Leave them in the oven and shell and peel a handful at a time (they will be hot and a bit hard to handle). Chop the chestnut meats coarsely.

2. If you don't have time to let the bread cubes get stale by sitting out, place them in a single layer on a thick cookie sheet or two and bake at 300 degrees for 10-15 minutes, until golden.

3. Melt the butter in a frying pan or saucepan and add the onions and celery. Cook on medium heat until softened - 4-5 minutes. Turn off the heat and fold in the herbs, mixing well to combine.

4. Add salt and pepper to taste. Fold in the chestnuts and dried cranberries. Pour this mixture into the cubed dry bread and stir to combine.

5. Add the stock to the stuffing mixture and stir well until it is moist all over but not soggy. Add the egg if you want to give the cooked stuffing a bit more substance.

6. Pour the stuffing into a buttered casserole pan or baking dish and dot the top with butter. Bake until the top gets crusty - 30-45 minutes.

* If you bake the stuffing in the bird, you must be sure that it reaches 165 degrees (the temperature at which bacteria are killed) before you serve it. This may require additional cooking outside of the bird, hence the removable cheesecloth bag.


Pumpkin Pie
Makes one 9-inch pie, 8 servings

Photo of Sunday night's pumpkin pie - my first ever attempt!

A few things to note:

* You'll need to pre-bake the crust, otherwise it will get soggy from the soupy squash/custard mixture.

* In addition to pre-baking, you'll need to brush the entire crust with a mixture of egg yolk and salt to "seal" it from the wetness and help prevent sogginess.

* The crust should be warm/hot when you fill it with the pumpkin mixture.

* Use two eggs for a firmer, more pumpkin flavored pie or three eggs for a softer, more custard-like pie.

* For some odd reason, prepared pumpkin comes in 15 oz cans. The Joy Of Cooking recipe called for 2 cups (16 oz) but one can should be plenty - I ended up having extra filling that I could not fit in the crust.

Ingredients

* Prepared pie crust (see recipe)
* 2 to 3 large eggs
* 2 cups (1 can) canned pumpkin puree - I used an organic one from Trader Joe's. (You can also prepare your own freshly cooked pumpkin to make the filling but I am just not that hard core.)
* 1 1/2 cups light cream or mix 3/4 cup heavy cream and 3/4 cup milk
* 1/2 cup sugar
* 1/3 cup firmly packed light or dark brown sugar
* 1 tsp ground cinammon
* 1 tsp ground ginger (I didn't have this so I left it out but it sounds good)
* 1/2 tsp freshly grated or ground nutmeg
* 1/4 tsp ground cloves or allspice
* 1/2 tsp salt

Directions

1. Position rack in the center of the oven. Preheat oven to 400.

2. Make pie crust and bake at 400 for 20 minutes or until golden brown.

3. Remove the crust, brush thoroughly with a mix of egg yolk and a pinch of salt and bake for another 2 minutes to set the egg wash.

4. Turn oven down to 375. Whisk the eggs together in a large bowl. Add the rest of the ingredients and whisk together thoroughly until combined.

5. If the crust has cooled, warm it in the oven until it is hot to the touch.

6. Pour the pumpkin mixture into the crust and bake until the center of the filling seems set but quivery - like jello - when you nudge the pan. Should take roughly 45 minutes but this varies by oven (as I said, mine took a bit longer).

7. Remove the pie and let cool completely on a wire rack, then refrigerate for up to 1 day. Serve cold or at room temperature with whipped cream.


Roasted Brussel Sprouts

This is a remarkably easy and delightfully tasty recipe. I have not included any amounts as it's simple enough to adapt to however much or little you want to prepare - just use enough oil to coat the sprouts on all sides.

Ingredients

* Brussel sprouts, bottom ends trimmed and any brown or yellow leaves removed, and washed
* Olive oil
* Salt & pepper to taste

Directions

1. Preheat the oven to 400.

2. Toss the sprouts with the olive oil, salt, and pepper, and spread them in a single layer on a baking sheet or in a baking dish.

3. Roast for 45-50 minutes, turning them every 15-20 minutes.

4. Eat!


Roasted Carrots With Maple Syrup

This is a simple and delicious way to prepare carrots. The seasoning is flexible, add herbs or spices as you see fit. Likewise, the amounts are adjustable - just cook as few or as many as you think people will eat - no need to be exact.

Ingredients

* Carrots, cut into pieces or slices
* Coconut oil, butter, or olive oil
* Coarse sea salt
* Freshly ground black pepper
* A spoonful of maple syrup or honey
* Splash of water
* Sprinkle of ground ginger (optional)

Directions

1. Preheat oven to 450. Clean the carrots and cut off the ends. Cut them into manageable sized pieces, depending on the size of the carrots.

2. Grease a baking dish with either coconut oil, butter or olive oil (I think I actually like the coconut oil best - it lends a subtle sweetness to the end product and is supposedly also really good for you!). Toss the carrots in the dish and add a bit more fat (dot with the butter or coconut oil or throw in a splash of olive oil). Add salt and pepper to taste and drizzle with a bit of maple syrup or honey (you can omit the sweetener if you prefer).

3. Cover with tin foil and bake for 15-20 minutes. Remove the foil and bake another 10 minutes or until nice and tender.

Roasted Root Vegetables With Maple Sage Glaze
Serves 4

Savory and sweet, this mix of roasted root veggies is a hearty and filling "wintry mix."

Roasted root veggies with maple sage glaze

Ingredients

* 1 rutagaba, peeled and diced
* 1 turnip, peeled and diced
* 1 sweet potato, peeled and diced
* 1 parsnip, peeled and diced
* 2 carrots, peeled and diced
* 1 tbsp olive oil
* Sea salt and several cranks of freshly ground black pepper
* 3 tbsps pure maple syrup
* 1 tbsp butter
* 1 tbsp chopped fresh sage

Directions

1. Preheat oven to 400 degrees F.

2. In a medium bowl, toss diced vegetables with olive oil, salt, and pepper.

3. Spread vegetables in a single layer on an aluminum lined baking sheet (for easy clean up). Roast for 20 minutes.

4. Stir and continue roasting for another 20 minutes.

5. Meanwhile in a small pan over medium heat, melt the butter. Add the maple syrup and sage to the melted butter and stir until combined. Pour over the vegetables, and stir until well coated.

6. Roast for another 15-20 minutes or until maple syrup becomes bubbly and vegetables are tender when pierced with a fork.

7. Garnish with more chopped fresh sage before serving.


Shoestring-Style Brussel Sprouts
With Garlic & Mustard
Serves 4

This recipe is pretty flexible -- you can adjust it by adding dried or fresh herbs (thyme, savory, etc.) to the dressing if you like, going heavier or lighter on either garlic or mustard, skipping the cheese or using a different kind, etc.

Shoestring-Style Brussel Sprouts

Ingredients

* 2 lbs brussel sprouts, washed and trimmed of any yellow leaves and browned bottoms
* 4 tbsps olive oil
* 4 tbsps whole grain or Dijon mustard
* 4 garlic cloves, minced or pressed
* Sea salt
* Freshly ground black pepper
* Pecorino cheese, grated (I actually forgot to add the cheese and the sprouts were delicious without it, so those of you with "lactards" in your families need not worry about omitting this ingredient to make this dish edible for all.)

Directions

1. Preheat oven to 425 degrees.

2. Chop the brussel sprouts into 1/4-inch slices with a knife or cuisinart disc attachment. Try to chop “with the grain” (from the top of the sprout to the bottom) so that the slices stay together, rather than slicing across the top or across the base.

3. Prepare the dressing: Mix equal parts mustard and olive oil with the garlic, add salt and pepper to taste, and stir well. Give it a taste to see if it needs adjusting or if it seems well-balanced as is.

4. Toss the dressing with the sprouts in a big bowl to coat thoroughly. Try to toss them gently so the sprouts don’t break apart too much.

5. Spread the dressed sprouts in a thin layer in a large roasting pan. If you'd like to use the cheese, grate a bit of pecorino on top, using the largest holes in the grater. Press the grated cheese strips down with an oiled spoon or your fingers – the more they’re in contact with the sprouts, the less they’ll become too brown or burn.

6. Roast for 15-20 mins or until the sprouty shreds get soft and carmelized and the cheese is starting to brown.


Simple Mashed Potatoes
Makes 4-6 servings

Ingredients

* 2 1/2 pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds
* 4 tablespoons butter, more for dotting
* 1/3 cup whole milk
* Sea salt

Directions

1. In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook (this can be done up to 4 hours in advance). Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)

2. In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.

3. Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately (potatoes can quickly become sticky).

4. To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.


Wilted Kale Salad With Balsamic Vinegar & Orange Zest

Serves 4

This salad makes a great Thanksgiving side dish. The kale provides a solid base to which the onions and vinegar lend sweetness and the zest gives a nice little zip.

Close up of wilted kale salad with balsamic vinegar and orange zest
Ingredients

* 1 large bunch of kale (I like the russian kind or some other purplish variety for this, rather than the dinosaur kale)
* 2 cloves of garlic, minced or thinly sliced
* 1 small onion, thinly sliced
* 2 Tbsps olive oil
* 1/4 cup organic currants
* 1 tsp orange zest
* 2 tsps balsamic vinegar or balsamic vinegar glaze
* Sea salt
* Freshly ground black pepper

Directions

1. Wash the kale well and then chop into large pieces.

2. Heat olive oil in a large skillet over medium heat. Add garlic and onions and sautee until translucent. Add the kale and cook until completely wilted.

3. Remove from heat and let cool. Add the vinegar, currants, zest, and salt and pepper to taste. Toss well to combine and serve.

The Skinny On Low-Fat Milk

Thursday, November 20, 2008

I'd really never questioned the wisdom of buying low-fat milk before. Although I dislike the watery flavor of skim milk, I've always found 2% to be plenty creamy so that was my nod to the cultural pressure to cut fat out of our diets.

But I had also never looked at the ingredients on the carton of organic 2% milk before reading Michael Pollan's newest book,
In Defense of Food. I'd always just assumed that there would be only one ingredient -- milk...

So you can imagine my surprise to find that there are FOUR ingredients in my 2% milk!

Low-fat (2%) milk ingredients

Here's the skinny. Any time food producers take something out of a food product (even one as seemingly simple and pure-sounding as milk) they have to put something else back in to replace it to keep the product looking and tasting like the original, unadulterated version did.

Pollan also points out that the very fat we're so desperate to remove from our dairy products actually helps our bodies absorb a whole bunch of fat-soluble vitamins in the milk.

I purchased my first half gallon of whole organic milk (from Strauss Creamery, our amazing local dairy - you can
read my earlier post on which organic dairy companies are good and which are bad if you want to learn more about your options) a few days ago. I did check the ingredients before I headed to the check out line and found only one -- organic whole milk.

Whole milk ingredients

Shoestring-Style Brussel Sprouts

Monday, November 17, 2008

My co-worker, Marc, made up this recipe about a month ago. Our small office filled with yummy smells when he heated up the leftovers he'd brought in for lunch. I followed my nose right into the tiny kitchen where, luckily, Marc was very happy to share his recipe with me.

Shoestring-Style Brussel Sprouts

We finally tried them out last night with a baked ham and some sweet potatoes. The result? Addictively delicious. If you're thinking about your menu for next week's Thanksgiving dinner, this would make a great side dish -- quick and easy to prepare and hearty and savory to eat. The only trouble I anticipate is that you may have a hard time finding space in the oven on Thursday...

This recipe is pretty flexible -- you can adjust it by adding dried or fresh herbs (thyme, savory, etc.) to the dressing if you like, going heavier or lighter on either garlic or mustard, skipping the cheese or using a different kind, etc.

Sliced sprouts awaiting dressing

Shoestring-Style Brussel Sprouts
Serves 4

Ingredients

* 2 lbs brussel sprouts, washed and trimmed of any yellow leaves and browned bottoms
* 4 tbsps olive oil
* 4 tbsps whole grain or Dijon mustard
* 4 garlic cloves, minced or pressed
* 2 tbsps white wine
* Sea salt
* Freshly ground black pepper
* Pecorino cheese, grated (I actually forgot to add the cheese and the sprouts were delicious without it, so those of you with "lactards" in your families need not worry about omitting this ingredient to make this dish edible for all.)

Directions

1. Preheat oven to 425 degrees.

2. Chop the brussel sprouts into 1/4-inch slices with a knife or cuisinart disc attachment. Try to chop “with the grain” (from the top of the sprout to the bottom) so that the slices stay together, rather than slicing across the top or across the base.

3. Prepare the dressing: Mix equal parts mustard and olive oil with the garlic and wine, add salt and pepper to taste, and stir well. Give it a taste to see if it needs adjusting or if it seems well-balanced as is.

4. Toss the dressing with the sprouts in a big bowl to coat thoroughly. Try to toss them gently so the sprouts don’t break apart too much.

5. Spread the dressed sprouts in a thin layer in a large roasting pan. If you'd like to use the cheese, grate a bit of pecorino on top, using the largest holes in the grater. Press the grated cheese strips down with an oiled spoon or your fingers – the more they’re in contact with the sprouts, the less they’ll become too brown or burn.

6. Roast for 15-20 mins or until the sprouty shreds get soft and carmelized and the cheese is starting to brown.

Back To The Root Cellar

Thursday, November 6, 2008

Last week I read Little House in the Big Woods, the first in the series of Little House on the Prairie children's books (I realize that I'm about 20 years behind the curve on this but I figured better late than never...)

To my delight, a great deal of the book is devoted to descriptions of the family's preparations to grow, catch, kill, prepare, and store enough food for the long snowy winter.

I particularly loved reading about how Laura and her big sister Mary help their Ma and Pa bring in the harvest from their crops of oat and wheat, store the pumpkins, squash, onions, and peppers from Ma's garden, preserve the pig they butcher and the deer Pa shoots, and smoke the mess of fish Pa catches in Lake Pepin. Here is a quote from the story - winter has just begun in earnest and the girls are housebound but the house is packed with good food and all is snug and cozy.

"The attic was a lovely place to play. The large, round , colored pumpkins made beautiful tables and chairs. The red peppers and the onions dangled overhead. The hams and the venison hung in their paper wrappings, and all the dried herbs, the spicy herbs for cooking and the bitter herbs for medicine, gave the place a dusty-spicy smell."

The one downside to this literary pleasure was that it reignited my desire for a home of my own, complete with a cool, spacious root cellar, a commodious chest freezer, and a nice dry attic in which to store the summer's bounty long into the bitter cold of winter. I've fantasized about this ever since I left home and my longing grew even stronger last year when I read Barbara Kingsolver's book, Animal, Vegetable, Miracle.

Unfortunately, since I live in a small apartment in Berkeley with neither attic nor cellar (and certainly no room for a chest freezer), it seems this dream of mine will probably just have to wait a bit longer. Luckily, winters here are mild, rainy affairs and one can always find fresh fruits and veggies at the local farmers markets.

But I was pleasantly surprised this afternoon when I stumbled on a NYTimes article about the rebirth of root cellars in New York City and beyond! Viva la root cellar! Here is the link if you're curious: http://www.nytimes.com/2008/11/06/garden/06root.html

Sunday, November 30, 2008

Ginger Syrup, A Gift from the Kitchen Gods

I've had a bad cold all week. The only balm I've found for all the coughing is a delightful lemon ginger tea made from ginger syrup, fresh squeezed ginger syruplemon juice, and steaming hot water.

At this point, I have drunk more mugs of it than I care to remember and I still like it. The bottled ginger syrup makes it really easy to make this tea and the result is very tasty - lemony, mildly spicy, and a little sweet.

My mom-in-law introduced us to ginger syrup when she visited last and she left a bottle of it in our fridge when she left. She'd heard about it from her sister, Katy, who sells it in her
wonderful store in Burlington, Vermont and is a huge fan of the stuff.

In addition to making teas, it would be good in other drinks (hot and cold and alcoholic and non-alcoholic), for poaching pears, citrus, and other fruit in, and as an ingredient in marinades, glazes and salad dressings. You could try mixing some with seltzer to make your own ginger ale, too. And ginger is supposedly helpful if you're feeling nauseated.

Although I'm sure it's not very hard to make your own ginger syrup, it is even easier to buy a bottle of it (particularly if you are feeling sick...)


Although I'd like to find an organic option, the bottle we have (made by The Ginger People) lists just two ingredients - ginger and cane sugar - so there do not seem to be any yucky additives or preservatives.

Give it a shot. I think a bottle costs between $4-$5 and should last you a while. You can buy it at upscale markets and coops or online.

Wednesday, November 26, 2008

Zesty Cranberry Sauce With Lots of Orange

Though cranberries are decidedly NOT local when you buy them here in northern California, there was no way I was going to skip the cranberry sauce at our Thanksgiving dinner. I consider that bowl of sweet, tart goodness to be the jewel on the Thanksgiving table. Food miles be damned this once!

Cranberries beginning to simmer

I had never made cranberry sauce before and was pleasantly surprised by how simple it is. After looking at a bunch of recipes online and in cookbooks, I settled on one that is a mix of a recipe from Elise at Simply Recipes and the good old standby, The Joy of Cooking. Although it's pretty simple, this one sounded the best to me as I always like the zesty orange flavor and I don't personally care for nuts, raisins or spices in my cranberry sauce (though go for it, if you do!)

I'm afraid the photos don't do the beautiful, jewel-like quality of the cranberries or the resulting sauce justice at all. I was hoping for sun today but it's been rainy and dark all day so flash photography it is... Luckily for my family, the lack of natural light won't affect the taste at all...


Happy Thanksgiving!

Bowl of cranberry sauce on the table

Zesty Cranberry Sauce
Makes 2 1/4 cups


Ingredients
* 1 cup sugar
* 1 cup water
* 4 cups (1 12-oz package) cranberries
* 2-3 Tbsps orange zest
* 1/2 cup orange juice (just juice the orange you've zested)
* Handful of orange peel, cut into thin strips (I'd use an organic orange in the hopes of avoiding both pesticides and wax)

Directions

1. Wash the cranberries and pick through them to get rid of any that are soft or damaged. Bring the water and sugar to boil in a saucepan and stir to help the sugar dissolve.

2. Add the cranberries and orange zest and simmer (reducing the heat) for 7-10 minutes or until all the cranberries have burst.

3. Add the strips of orange peel. You can also add other things at this point if they sound good to you - dried currants, crystallized ginger, nutmeg, allspice, etc.

4. Remove from heat. Cool completely at room temperature and then chill in refrigerator. The sauce will thicken as it cools.

Friday, November 21, 2008

Thanksgiving Recipes For Your Tables

I thought a round-up of some recipes might be helpful as you're planning your Thanksgiving dinners. I will likely be adding a few more good recipes after I post this so just check the Thanksgiving section on my holiday foods page to get the up-to-date list.

Hope everything turns out delicious!

Baked Macaroni and Cheese
Serves 4-6 as a main dish

Although mac 'n cheese is not typically a dish I'd prepare for Thanksgiving, this is for those of you who celebrate T-day Southern-style.

Homemade baked mac n cheese

Ingredients

* 2 cups (8 oz) macaroni (elbow mac is the classic but you can use whatever you like)
* 2 1/4 cups grated sharp cheddar or Colby cheese
* 2 tbsps butter (plus an additional tbsp for the breadcrumbs)
* 2 tbsps all-purpose flour
* 2 cups milk
* 1/2 large onion, minced
* 1 bay leaf
* 1/4 tsp sweet paprika
* Sea salt and freshly ground black pepper to taste
* 1/2 cup fresh breadcrumbs

Directions

1. Preheat oven to 350 and grease a 1 1/2 quart deep baking dish.

2. Bring 6 cups water to a boil and then add the macaroni. While the macaroni is cooking, grate the cheese. Cook the pasta until al dente then drain and move to a bowl or put back in pot.

3. Melt the 2 tbsps butter in a large saucepan over medium-low heat then whisk in the flour and cooking, whisking, for three minutes.

4. Gradually whisk in the milk then stir in the onion and add the bay leaf and paprika. Simmer gently for 15 minutes, stirring often. Remove from heat and stir in 2/3 of the cheese then season with the salt and pepper to taste.

5. Add the macaroni and stir to combine. Pour half the mixture into the baking dish and sprinkle it with half of the remaining cheese. Add the rest of the macaroni mixture and top with the rest of the cheese.

6. Melt 1 tbsp butter in a small skilet and add the breadcrumbs. Toss to coat and cook for 30-60 seconds. Sprinkle the buttered breadcrumbs over the top of the macaroni in the baking dish and bake until the breadcrumbs are lightly browned, about 30-35 minutes. Let stand 5 minutes before serving.


Cider Glazed Delicata Squash with Sage
Serves 4-6


These sweet, buttery chunks of squash basically melt in your mouth... Everyone will love this dish, including little ones.

Photo of two delicata squash from the farmers' market.

Ingredients

* 2 medium delicata squash (about 2 pounds) or other firm winter squash
* 3 tablespoons unsalted butter
* 1/4 cup very coarsely chopped fresh sage
* 1 tablespoon coarsely chopped fresh rosemary
* 1 1/2 cups fresh unfiltered apple cider or juice
* 1 cup water
* 2 teaspoons sherry vinegar
* 1 teaspoon sea salt
* Freshly ground black pepper


Directions

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.



Herbed Chestnut Stuffing With Cranberries
Serves 8-10

Peeling fresh chestnuts is a huge pain in the ass! At first I thought it was odd that all the chestnut stuffing recipes called for canned chestnuts (eww, right?) but after wrestling with the hairy little bastards for over an hour, I now understand why. So there is absolutely no judgement from me about using the canned ones...

Fresh chestnuts - difficult but beautiful and tastyAny white bread will do. Some people like the lighter sandwich type bread and others go for slightly crustier loaves. I used two sweet (as opposed to sour) baguettes. And don't skimp on the herbs! I threw a ton of fresh parsley, sage and thyme in and it lent a lovely herby flavor. The thyme is particularly wonderful-smelling.

I used a combination of chicken stock and egg to achieve the desired moistness level. I also did a vegetarian version for my brother-in-law who does not eat dairy and my sister-in-law who does not eat meat! The only changes were that I sauteed the celery and onions in olive oil, wet the stuffing with vegetable stock, instead of chicken, and did not dot the top with butter before baking. The veggie version is very good and a little healthier for you, too.

Herbed chestnut stuffing with cranberriesIngredients

* 1 lb white bread cut into one inch cubes
* 1 cup coarsely chopped roasted or boiled chestnuts
* Half a stick of butter (4 Tbsps)
* 1 - 1 1/2 cups of chicken stock
* 2 small to medium sized onions, chopped
* 4 ribs of celery, finely chopped
* 2 eggs, well beaten
* 1/2 cup dried cranberries or other fruit - currants, etc.
* 1/2 cup chopped flat leaf parsley
* 2 tsps chopped fresh thyme
* 2 tsps chopped fresh sage
* Sea salt
* Freshly ground black pepper

Directions

1. Preheat the oven to 350 degrees. Cut a large X on the flat side of each chestnut (be sure to go all the way through the protective shell) then place the nuts on a thick baking sheet and pour a cup or two of water on the tray. Bake the chestnuts, flipping them over once, for 15-20 minutes. Leave them in the oven and shell and peel a handful at a time (they will be hot and a bit hard to handle). Chop the chestnut meats coarsely.

2. If you don't have time to let the bread cubes get stale by sitting out, place them in a single layer on a thick cookie sheet or two and bake at 300 degrees for 10-15 minutes, until golden.

3. Melt the butter in a frying pan or saucepan and add the onions and celery. Cook on medium heat until softened - 4-5 minutes. Turn off the heat and fold in the herbs, mixing well to combine.

4. Add salt and pepper to taste. Fold in the chestnuts and dried cranberries. Pour this mixture into the cubed dry bread and stir to combine.

5. Add the stock to the stuffing mixture and stir well until it is moist all over but not soggy. Add the egg if you want to give the cooked stuffing a bit more substance.

6. Pour the stuffing into a buttered casserole pan or baking dish and dot the top with butter. Bake until the top gets crusty - 30-45 minutes.

* If you bake the stuffing in the bird, you must be sure that it reaches 165 degrees (the temperature at which bacteria are killed) before you serve it. This may require additional cooking outside of the bird, hence the removable cheesecloth bag.


Pumpkin Pie
Makes one 9-inch pie, 8 servings

Photo of Sunday night's pumpkin pie - my first ever attempt!

A few things to note:

* You'll need to pre-bake the crust, otherwise it will get soggy from the soupy squash/custard mixture.

* In addition to pre-baking, you'll need to brush the entire crust with a mixture of egg yolk and salt to "seal" it from the wetness and help prevent sogginess.

* The crust should be warm/hot when you fill it with the pumpkin mixture.

* Use two eggs for a firmer, more pumpkin flavored pie or three eggs for a softer, more custard-like pie.

* For some odd reason, prepared pumpkin comes in 15 oz cans. The Joy Of Cooking recipe called for 2 cups (16 oz) but one can should be plenty - I ended up having extra filling that I could not fit in the crust.

Ingredients

* Prepared pie crust (see recipe)
* 2 to 3 large eggs
* 2 cups (1 can) canned pumpkin puree - I used an organic one from Trader Joe's. (You can also prepare your own freshly cooked pumpkin to make the filling but I am just not that hard core.)
* 1 1/2 cups light cream or mix 3/4 cup heavy cream and 3/4 cup milk
* 1/2 cup sugar
* 1/3 cup firmly packed light or dark brown sugar
* 1 tsp ground cinammon
* 1 tsp ground ginger (I didn't have this so I left it out but it sounds good)
* 1/2 tsp freshly grated or ground nutmeg
* 1/4 tsp ground cloves or allspice
* 1/2 tsp salt

Directions

1. Position rack in the center of the oven. Preheat oven to 400.

2. Make pie crust and bake at 400 for 20 minutes or until golden brown.

3. Remove the crust, brush thoroughly with a mix of egg yolk and a pinch of salt and bake for another 2 minutes to set the egg wash.

4. Turn oven down to 375. Whisk the eggs together in a large bowl. Add the rest of the ingredients and whisk together thoroughly until combined.

5. If the crust has cooled, warm it in the oven until it is hot to the touch.

6. Pour the pumpkin mixture into the crust and bake until the center of the filling seems set but quivery - like jello - when you nudge the pan. Should take roughly 45 minutes but this varies by oven (as I said, mine took a bit longer).

7. Remove the pie and let cool completely on a wire rack, then refrigerate for up to 1 day. Serve cold or at room temperature with whipped cream.


Roasted Brussel Sprouts

This is a remarkably easy and delightfully tasty recipe. I have not included any amounts as it's simple enough to adapt to however much or little you want to prepare - just use enough oil to coat the sprouts on all sides.

Ingredients

* Brussel sprouts, bottom ends trimmed and any brown or yellow leaves removed, and washed
* Olive oil
* Salt & pepper to taste

Directions

1. Preheat the oven to 400.

2. Toss the sprouts with the olive oil, salt, and pepper, and spread them in a single layer on a baking sheet or in a baking dish.

3. Roast for 45-50 minutes, turning them every 15-20 minutes.

4. Eat!


Roasted Carrots With Maple Syrup

This is a simple and delicious way to prepare carrots. The seasoning is flexible, add herbs or spices as you see fit. Likewise, the amounts are adjustable - just cook as few or as many as you think people will eat - no need to be exact.

Ingredients

* Carrots, cut into pieces or slices
* Coconut oil, butter, or olive oil
* Coarse sea salt
* Freshly ground black pepper
* A spoonful of maple syrup or honey
* Splash of water
* Sprinkle of ground ginger (optional)

Directions

1. Preheat oven to 450. Clean the carrots and cut off the ends. Cut them into manageable sized pieces, depending on the size of the carrots.

2. Grease a baking dish with either coconut oil, butter or olive oil (I think I actually like the coconut oil best - it lends a subtle sweetness to the end product and is supposedly also really good for you!). Toss the carrots in the dish and add a bit more fat (dot with the butter or coconut oil or throw in a splash of olive oil). Add salt and pepper to taste and drizzle with a bit of maple syrup or honey (you can omit the sweetener if you prefer).

3. Cover with tin foil and bake for 15-20 minutes. Remove the foil and bake another 10 minutes or until nice and tender.

Roasted Root Vegetables With Maple Sage Glaze
Serves 4

Savory and sweet, this mix of roasted root veggies is a hearty and filling "wintry mix."

Roasted root veggies with maple sage glaze

Ingredients

* 1 rutagaba, peeled and diced
* 1 turnip, peeled and diced
* 1 sweet potato, peeled and diced
* 1 parsnip, peeled and diced
* 2 carrots, peeled and diced
* 1 tbsp olive oil
* Sea salt and several cranks of freshly ground black pepper
* 3 tbsps pure maple syrup
* 1 tbsp butter
* 1 tbsp chopped fresh sage

Directions

1. Preheat oven to 400 degrees F.

2. In a medium bowl, toss diced vegetables with olive oil, salt, and pepper.

3. Spread vegetables in a single layer on an aluminum lined baking sheet (for easy clean up). Roast for 20 minutes.

4. Stir and continue roasting for another 20 minutes.

5. Meanwhile in a small pan over medium heat, melt the butter. Add the maple syrup and sage to the melted butter and stir until combined. Pour over the vegetables, and stir until well coated.

6. Roast for another 15-20 minutes or until maple syrup becomes bubbly and vegetables are tender when pierced with a fork.

7. Garnish with more chopped fresh sage before serving.


Shoestring-Style Brussel Sprouts
With Garlic & Mustard
Serves 4

This recipe is pretty flexible -- you can adjust it by adding dried or fresh herbs (thyme, savory, etc.) to the dressing if you like, going heavier or lighter on either garlic or mustard, skipping the cheese or using a different kind, etc.

Shoestring-Style Brussel Sprouts

Ingredients

* 2 lbs brussel sprouts, washed and trimmed of any yellow leaves and browned bottoms
* 4 tbsps olive oil
* 4 tbsps whole grain or Dijon mustard
* 4 garlic cloves, minced or pressed
* Sea salt
* Freshly ground black pepper
* Pecorino cheese, grated (I actually forgot to add the cheese and the sprouts were delicious without it, so those of you with "lactards" in your families need not worry about omitting this ingredient to make this dish edible for all.)

Directions

1. Preheat oven to 425 degrees.

2. Chop the brussel sprouts into 1/4-inch slices with a knife or cuisinart disc attachment. Try to chop “with the grain” (from the top of the sprout to the bottom) so that the slices stay together, rather than slicing across the top or across the base.

3. Prepare the dressing: Mix equal parts mustard and olive oil with the garlic, add salt and pepper to taste, and stir well. Give it a taste to see if it needs adjusting or if it seems well-balanced as is.

4. Toss the dressing with the sprouts in a big bowl to coat thoroughly. Try to toss them gently so the sprouts don’t break apart too much.

5. Spread the dressed sprouts in a thin layer in a large roasting pan. If you'd like to use the cheese, grate a bit of pecorino on top, using the largest holes in the grater. Press the grated cheese strips down with an oiled spoon or your fingers – the more they’re in contact with the sprouts, the less they’ll become too brown or burn.

6. Roast for 15-20 mins or until the sprouty shreds get soft and carmelized and the cheese is starting to brown.


Simple Mashed Potatoes
Makes 4-6 servings

Ingredients

* 2 1/2 pounds potatoes (about 6 large potatoes), preferably a combination of russet (baking) potatoes and large Yukon Golds, or all Yukon Golds
* 4 tablespoons butter, more for dotting
* 1/3 cup whole milk
* Sea salt

Directions

1. In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Peel and quarter potatoes and keep in cold water until ready to cook (this can be done up to 4 hours in advance). Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.)

2. In a saucepan or a microwave oven, heat butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth. Lightly mix in about half of hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.

3. Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately (potatoes can quickly become sticky).

4. To keep hot until ready to serve, transfer to serving bowl, dot top with butter, cover tightly and keep in a warm place, like the back of the stove. Potatoes will stay hot for at least 30 minutes. To keep longer, place covered bowl in a pan holding about an inch of gently simmering water. Before serving, mix well.


Wilted Kale Salad With Balsamic Vinegar & Orange Zest

Serves 4

This salad makes a great Thanksgiving side dish. The kale provides a solid base to which the onions and vinegar lend sweetness and the zest gives a nice little zip.

Close up of wilted kale salad with balsamic vinegar and orange zest
Ingredients

* 1 large bunch of kale (I like the russian kind or some other purplish variety for this, rather than the dinosaur kale)
* 2 cloves of garlic, minced or thinly sliced
* 1 small onion, thinly sliced
* 2 Tbsps olive oil
* 1/4 cup organic currants
* 1 tsp orange zest
* 2 tsps balsamic vinegar or balsamic vinegar glaze
* Sea salt
* Freshly ground black pepper

Directions

1. Wash the kale well and then chop into large pieces.

2. Heat olive oil in a large skillet over medium heat. Add garlic and onions and sautee until translucent. Add the kale and cook until completely wilted.

3. Remove from heat and let cool. Add the vinegar, currants, zest, and salt and pepper to taste. Toss well to combine and serve.

Thursday, November 20, 2008

The Skinny On Low-Fat Milk

I'd really never questioned the wisdom of buying low-fat milk before. Although I dislike the watery flavor of skim milk, I've always found 2% to be plenty creamy so that was my nod to the cultural pressure to cut fat out of our diets.

But I had also never looked at the ingredients on the carton of organic 2% milk before reading Michael Pollan's newest book,
In Defense of Food. I'd always just assumed that there would be only one ingredient -- milk...

So you can imagine my surprise to find that there are FOUR ingredients in my 2% milk!

Low-fat (2%) milk ingredients

Here's the skinny. Any time food producers take something out of a food product (even one as seemingly simple and pure-sounding as milk) they have to put something else back in to replace it to keep the product looking and tasting like the original, unadulterated version did.

Pollan also points out that the very fat we're so desperate to remove from our dairy products actually helps our bodies absorb a whole bunch of fat-soluble vitamins in the milk.

I purchased my first half gallon of whole organic milk (from Strauss Creamery, our amazing local dairy - you can
read my earlier post on which organic dairy companies are good and which are bad if you want to learn more about your options) a few days ago. I did check the ingredients before I headed to the check out line and found only one -- organic whole milk.

Whole milk ingredients

Monday, November 17, 2008

Shoestring-Style Brussel Sprouts

My co-worker, Marc, made up this recipe about a month ago. Our small office filled with yummy smells when he heated up the leftovers he'd brought in for lunch. I followed my nose right into the tiny kitchen where, luckily, Marc was very happy to share his recipe with me.

Shoestring-Style Brussel Sprouts

We finally tried them out last night with a baked ham and some sweet potatoes. The result? Addictively delicious. If you're thinking about your menu for next week's Thanksgiving dinner, this would make a great side dish -- quick and easy to prepare and hearty and savory to eat. The only trouble I anticipate is that you may have a hard time finding space in the oven on Thursday...

This recipe is pretty flexible -- you can adjust it by adding dried or fresh herbs (thyme, savory, etc.) to the dressing if you like, going heavier or lighter on either garlic or mustard, skipping the cheese or using a different kind, etc.

Sliced sprouts awaiting dressing

Shoestring-Style Brussel Sprouts
Serves 4

Ingredients

* 2 lbs brussel sprouts, washed and trimmed of any yellow leaves and browned bottoms
* 4 tbsps olive oil
* 4 tbsps whole grain or Dijon mustard
* 4 garlic cloves, minced or pressed
* 2 tbsps white wine
* Sea salt
* Freshly ground black pepper
* Pecorino cheese, grated (I actually forgot to add the cheese and the sprouts were delicious without it, so those of you with "lactards" in your families need not worry about omitting this ingredient to make this dish edible for all.)

Directions

1. Preheat oven to 425 degrees.

2. Chop the brussel sprouts into 1/4-inch slices with a knife or cuisinart disc attachment. Try to chop “with the grain” (from the top of the sprout to the bottom) so that the slices stay together, rather than slicing across the top or across the base.

3. Prepare the dressing: Mix equal parts mustard and olive oil with the garlic and wine, add salt and pepper to taste, and stir well. Give it a taste to see if it needs adjusting or if it seems well-balanced as is.

4. Toss the dressing with the sprouts in a big bowl to coat thoroughly. Try to toss them gently so the sprouts don’t break apart too much.

5. Spread the dressed sprouts in a thin layer in a large roasting pan. If you'd like to use the cheese, grate a bit of pecorino on top, using the largest holes in the grater. Press the grated cheese strips down with an oiled spoon or your fingers – the more they’re in contact with the sprouts, the less they’ll become too brown or burn.

6. Roast for 15-20 mins or until the sprouty shreds get soft and carmelized and the cheese is starting to brown.

Thursday, November 6, 2008

Back To The Root Cellar

Last week I read Little House in the Big Woods, the first in the series of Little House on the Prairie children's books (I realize that I'm about 20 years behind the curve on this but I figured better late than never...)

To my delight, a great deal of the book is devoted to descriptions of the family's preparations to grow, catch, kill, prepare, and store enough food for the long snowy winter.

I particularly loved reading about how Laura and her big sister Mary help their Ma and Pa bring in the harvest from their crops of oat and wheat, store the pumpkins, squash, onions, and peppers from Ma's garden, preserve the pig they butcher and the deer Pa shoots, and smoke the mess of fish Pa catches in Lake Pepin. Here is a quote from the story - winter has just begun in earnest and the girls are housebound but the house is packed with good food and all is snug and cozy.

"The attic was a lovely place to play. The large, round , colored pumpkins made beautiful tables and chairs. The red peppers and the onions dangled overhead. The hams and the venison hung in their paper wrappings, and all the dried herbs, the spicy herbs for cooking and the bitter herbs for medicine, gave the place a dusty-spicy smell."

The one downside to this literary pleasure was that it reignited my desire for a home of my own, complete with a cool, spacious root cellar, a commodious chest freezer, and a nice dry attic in which to store the summer's bounty long into the bitter cold of winter. I've fantasized about this ever since I left home and my longing grew even stronger last year when I read Barbara Kingsolver's book, Animal, Vegetable, Miracle.

Unfortunately, since I live in a small apartment in Berkeley with neither attic nor cellar (and certainly no room for a chest freezer), it seems this dream of mine will probably just have to wait a bit longer. Luckily, winters here are mild, rainy affairs and one can always find fresh fruits and veggies at the local farmers markets.

But I was pleasantly surprised this afternoon when I stumbled on a NYTimes article about the rebirth of root cellars in New York City and beyond! Viva la root cellar! Here is the link if you're curious: http://www.nytimes.com/2008/11/06/garden/06root.html