Chard Pasta

Again, dinner depends on what is in the fridge and what got brought to the studio.

1. In a non-stick pan, heat a little olive oil and pan toast some pine nuts. Remove and reuse same pan.

2. Thinly slice up some shallots or onions or such
3. Mince up that last carrot or two from Steve's Farm
4. Thinly slice the stalks of home grown Rainbow Chard brought to you by Dennis in yesterday's yoga class.
5. Continue to thinly slice the chard leaves, separating them from the chard stalks.

6. Heat too much olive oil and some butter if you like in that non-stick pan.
7. Add 2 cloves of smooshed garlic and some red pepper flakes. Stir and quickly add the onions, carrots and chard stalks. Stir and eventually add the pasta. Stir and allow pasta to get chewy.

8. Eventually add the chard. Stir in and allow to wilt. Squeeze in some lemon juice. Add some lemon rind, some Parmesan, salt and pepper, stirring.

Tough Turkey

I was feeling ambivalent about hosting Thanksgiving dinner, but when I found out that Healthy Family Farms, the same stand from which I get my eggs from, was going to be making turkeys available, I got inspired.

Not remembering how big a turkey I usually get, and not sure who we were having over, I ordered a 20lb-er. When I picked it up, it was the biggest turkey I started inviting friends.

In honor of the local turkey, I felt out the rest of the menu from what I could get at the Farmer's Market, Farmer and the Cook and Rainbow Bridge. All organic and mostly local, I felt grateful again to live in Ojai, California.

On Wednesday, when I opened the turkey to get it ready to brine, I was overwhelmed by it's force. At risk of sounding too hippy, the spirit of my turkey was HUGE and I felt compelled to light a candle and say my prayers of gratitude. This was some turkey. I mean, like whoa whoa. It gave off this intense force that made my hair stand on end everytime I handled it.

But I learned a valuable lesson this holiday. While ethically I was very pleased with my free range organic turkey, I had not intended to cook an athlete. While the bird was perfectly cooked, nothing could mask the touch and chewy meat. Next year, I will be looking for the turkey that given the choice to run free, chose to relax and fatten up a little. A turkey more like me.

Thanksgiving 2007 Menu
10 peeps
Mixed Group.
2 Vegans

Appetizers
- Roasted Nuts with Rosemary, Brown Sugar, Cayenne and Salt
- Cheese Plate and Crackers
- Smoked Salmon Plate with Lemon Dill Sour Creme, Red Onions, Capers and Pumpernickel Toasts
- Herbed Olives


Dinner
Tough Turkey
(I carved according to the Video on the NYT. Great!)
Gravy
Basic Bread Stuffing (Bread from FnC)
Braised Fennel (Fennel from B.D.)
Slow Simmered Leeks in Olive Oil (Leeks from Rainbow, Carrots from Tutti Frutti, Onions from FnC)
Gingered Black Kale (Kale from Rainbow, Ginger from FnC)
Roasted Small Red Potatoes (Potatoes from Farmer's Market Stand)
Cranberry Sauce with Pomegranate Seeds (Cranberries from FnC, Local Pomegranates)


Desert
Katherine brought a Pear Tartan
Craig brought a Pumpkin Pie from Olivia