Choy toys

My refrigerator is becoming a toy chest. If this keeps up, I am going to need a spare. Mine will be stuffed to the gills after tomorrow's trip to the market. Stuffed with greens that is. So stuffed, there will hardly be room for anything else. Look at what I brought home from a tree lighting ceremony last night...

This is tatsoi and this absolutely gorgeous bunch is about as big as a wreath. I almost hate to eat it, it's so pretty, but I am sure it will all soon be history, destined for the chopping block or wok like it's cousin bok choy below...

These greens are really fun to play with and they are so flavorful that "simple" does it. A quick little sauté and they are done and ready to eat. You can chop 'em up or leave the leaves whole. I made a favorite Pad Thai the other night and a nice big scoop of sautéed bok choy as a side just hit the spot. Have you played with these greens yet? Any favorite way you prepare them?

Sesame Bok Choy

Wash and slice at least one bunch of bok choy per person. Heat a splash of oil in a sauté pan or wok (use any oil you like...olive, sesame or coconut) and sauté a little sliced garlic and fresh ginger to flavor the oil. Add in black sesame seeds and let them sauté in the oil for a few minutes, too. Toss in bok choy and cook only until wilted, about 3 minutes. I like the stems still a little crunchy. Season to taste with soy sauce (I used a mushroom one...yum!) or with rice vinegar. Some many like to add a shake of red pepper flakes or fresh black pepper.

Obviously so set "rules" here. It's your toy! Just experiment and have fun!

Dirt Candy

Is the name of one of my favorite restaurants in New York (www.dirtcandynyc.com) and last week I was thrilled to read its glowing review in The New York Times. It got two stars!! The first veggie restaurant in 17 years to get such high praise. Dirt Candy is like a candy store for veggies and each dish is a playful mix of delicious tastes and textures. Just from a diner's point of view, in addition to the incredible flavors, Dirt Candy's real gift is its sense of food being all-out fun and, vegetables especially, being an adventure in humor and joy.

Genius-Chef Amanda Cohen presents her veggie dishes as a cast of A-listers: "Tomatoes!", "Carrots!", "Cabbage!" and so with that in mind, I approached the farmers' market with a little different eye. I bought a box of humble turnips and decided to turn them into "Turnips!". Quite a playful challenge as I bet I have only eaten a couple of turnips in my life, much less cooked them, and now I was looking at a whole box.

Then, right after the market I had to go to the grocery store and, oddly enough, the man ahead of me in the checkout line was singing the praises of all things...turnips! Some things are just meant to be. Game on!

And so, that is the thought for today...what sparks your sense of "play" and makes you feel like a kid in a candy store? Who inspires you?

For my own version of Candyland, I played three "games" with my box of turnips. The first, a traditional roasting. Once cooled, I sliced them up and used them as an earthy addition to a salad.

The second, mashed with fresh horseradish and scallions. Seriously, I couldn't even wait to plate them. A spoon in the pot made it a party.

The last game I tried was turnip "fries"...a real stretch for me as I am not crazy about fries in general but this was the recipe the man in the grocery store shared. Who needs candy canes when you can eat these instead? Oh my!

Here's how to make them...

Turnip Fries

Wash and peel 2 fresh, medium-sized turnips and slice into "fries". Place on a parchment paper lined baking sheet, drizzle with olive oil, sprinkle with herbs, sea salt and pepper. He used Italian herbs; I used Herbs de Provence. Bake at 350-375 about 30 to 40 minutes, turning once during baking. Because turnips are more watery than potatoes, they will be a moister kind of fry. No worries...gobble 'em up!

I served mine with veggie chili...

Get your hands on some "dirt candy" and have a happy play day!

Green-Gold Gift Guide

Tomorrow is December 1st and I will officially dive into this holiday season. For many reasons, I changed gears a few years ago and decided to give fewer gifts with more value and meaning. I am looking forward to enjoying "tidings of comfort and joy" and will try my best to avoid the whirlpool of craziness. "KISS and green" is my holiday mantra.

Here are few beginning thoughts: my Green-Gold Baker's Dozen of Gifts for this year, soon to be all wrapped up...

I plan to give those I love...

1. My time and energy
2. A donation of time and/or money in their honor to the charity of their choice
3. An heirloom...whether bean or bauble
4. Something vintage
5. Something repurposed
6. Something handmade
7. Something locally made
8. Something made in the U.S.A.
There is a fabulous Pinterest board on all things American made. Go to http://pinterest.com/vermontwoods/American-made/
9. Something fair-traded
10. Something that celebrates local arts
11. Something that supports a local service
12. Something non-toxic
(I have tons of sources...just ask!)
13. Last but not least, Natural State Granola

What's on your list?

A few more of my favorite things...

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Priceless

"There was a time when the phrase This was the best I ever tasted! came to people as naturally as sneezing. The grace of American cooking lies in doing well by whatever grows in our back yards or presents itself in an honest and aboveboard manner. Our tongues must feel again the fresh, the delightful, the "best I ever tasted" and then there will come to us a salutary impatience with the graceless routine of eating out of packages and cans."

This excerpt is from a cookbook my grandmother had that I was looking through this weekend. It was written in 1946 and those words are still so relevant.

The beautifully written introduction is a plea. A plea to cook with real foods and to "know the satisfaction of nourishing with (our) own strength and skill those whom (we) love."

Very moving. Priceless wisdom.

From that inspiration, I decided to look up a lot of historical recipes. What did people used to eat during the holidays? What were some of the "best I ever tasted" dishes?

Interestingly enough, one historical recipe (who knew?) has been a mainstay for our table on both Thanksgiving and Christmas. And,  this cranberry dish is the best I ever tasted! Sweet, but not too sweet, and sassy enough to hold its own. I serve it warm with dinner as a side/relish, then later cold as leftovers or sometimes, even hot or cold as a tangy dessert or breakfast dish. Give it a try while fresh cranberries are here and fresh apples and pecans are in the farmers' markets. Just be sure to choose tart apples that bake well and not sweet ones.

Apple and Cranberry Crunch

3 cups chopped, unpeeled tart apples (I use 3-4 McIntosh apples)
2 cups fresh cranberries, washed (I use the whole bag)
3/4 cup regular sugar
1/3 cup all purpose flour
1/2 cup light brown sugar
3/4 cup chopped pecans
11/2 cups rolled oats
1 stick unsalted, organic butter, melted

Mix apples, cranberries and sugar together and place in an ungreased baking dish. Mix remaining ingredients and crumble on top of fruit. Press lightly. Bake, uncovered, at 350 for about 45 minutes. Serves 8.

What are some of your "best you ever tasted" dishes?

Thanksgiving favorites: Caramelized Brussels Sprouts, Pumpkin and Shiitake Risotto, Apple and Cranberry Crunch, Kale Salad dressed with Maple Dijon Vinaigrette. Thankful!!

I'll also "pass" on

Black Friday shopping. I just can't and won't do it. I don't know, maybe I am the only one who feels this way, but in my view, it's still Thanksgiving and this is my motto...

I have a vow not to do anything Christmas-y until December 1. Fall is absolutely my favorite season and goes much too quickly. Every year another day of its authentic, uniquely beautiful nature gets swallowed up by the craziness of shopping, earlier and earlier. And so, I don't.

Today, I am going to do a little more cooking, go to the library and take a walk. Look at this fabulous picture. I am so there!

I do have my work cut out for me today though, and plan to give this fork a good workout...

I tried a new crust for my traditional pumpkin pie and really liked it. It would also be a nice crust for a cool, lemon-y pie. Have a great weekend!

Gingersnap Pie Crust

2 cups finely crushed gingersnaps
1/2 cup walnuts, chopped fine
1/2 teaspoon ground ginger
5-6 tablespoons unsalted butter, melted

Mix all and press into pie plate. Bake at 350 degrees about 10 minutes or until set. Proceed with rest of your pie recipe. I do not add any extra sugar or salt to this recipe. Feel free to adapt to your own tastes!