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  • Pears + Parsnips + Market Love

    Pears + Parsnips + Market Love

    Pears + Parsnips

    What a weekend we had! I'll take all the sunny days I can get before the gray of winter sets in.

    Our normal CSA is gone from the Farmer's Market these days (to return again in the summer), but there are still delicious offerings on hand and several other great farms representing.

    We love to split a cup of Hex Ferments kombucha and indulge in a sweet (or savory) treat from Harmony Bakery. B'more Dills Fresh Pickles are thebomb.com, the Farm to Face Falafel wraps (try yours in a collard) are mouth-wateringly awesome, and the it's nearly impossible to walk by the folks from Locust Point Flowers

    When it's in season, clean, and locally available, we get most of our produce from the Farmer's Market. Otherwise, we generally get it at our local Whole Foods. These ingredients were sourced from both!

    And there really is nothing quite like roasted root vegetables, especially when they're in their prime! This week's recipe is a winner, especially great for those who haven't tried parsnips (I hadn't until a couple years ago), which, it turns out, are super delicious. (Particularly when paired with pears and walnuts!) 

    As the weather turns colder, warm up - and get grounded - with some roasted roots. Comfort food for real:


    Ingredients:

    3 pears, diced
    3 parsnips, peeled and roughly sliced
    3 carrots, roughly sliced
    1 red onion, roughly chopped
    2/3 cups walnuts, roughly chopped
    1 tbsp dried parsley
    1 tbsp dried basil
    1 tsp smoked paprika
    1 drop rosemary essential oil or 1/2 tsp of the dried variety
    1 tsp sea salt
    1/2 tsp freshly ground black pepper 
    2 tablespoons EVOO

    How To:

    • Preheat oven to 400F
    • Add all ingredients to large bowl and toss to combine thoroughly
    • Spread mixture over parchment-lined baking sheet
    • Bake for 30 minutes
    • Devour

  • Here's to the simple things + Acorn Squash

    Here's to the simple things + Acorn Squash

    Autumn. 

    The sweet spot between Summer and Fall.
    And my most favorite time of year. 

    Open the windows, build a fire, breathe in those gorgeous turning leaves.
    Before they've fallen to the ground, all brown and lifeless and gone.
    Until the Spring. 

    A time for getting grounded. For introspection. 
    For checking in.
    And seeing how you're doing.

    How's it going these days?

    Are you feeling more up than down? I hope!
    Comfortable in your skin? More so every day? 
    Or are you itching, stretching, can't stand it anymore, ready for a change?

    What change?
    What do you want more of?
    How do you want to feel? Who do you want to be? 
    And how thrilling to be on the verge of a shift!

    As much as I know there's a whole season between now and the new year, I can't help but feel like I've already begun to reflect on 2015. And it's been quite a year. (Too much to process just now. But that's coming.) Another post. Another day.



    For now, I'm content to pause.
    And appreciate the still-mostly-green leaves on the trees in the backyard.
    To slow down when my body says it needs to.
    To not push, even when my head says don't stop.
    To reflect on all the goodness. All the joy. All the love in my life. 

    I've got my head in the clouds.

    Still dreaming, believing, creating, achieving, and growing.
    Into the person I am.
    And the person I'm always becoming.
     
    Sometimes I stumble. 
    Sometimes I screw up. 
    Sometimes I fall.
    Or overdue it.

    But I can come back from that.
    Can right my ship and adjust the course. 

    And my feet on the ground.

    Grounded.
    Not always, but as often as possible.
    I'm reconnecting. 
    Appreciating.
    Offering up gratitude.
    For all that I have and all that I'm able to do.
    Even when it's small.

    Especially then.



    Here's to the simple things.

    Like acorn squash at the market!

    The smallest of pleasures. 
    The changing of the seasons.
    The going on of life.
    And taking the time to notice. 
    And celebrate.
    Even if you do it quietly. 

    Even if you do it by yourself.

    Especially then.

    Sending you LOVE, my friends.
    And squash. :)





    ACORN SQUASH, SUPER SIMPLY:

    1. Wash it.
    2. Halve it.
    3. Drizzle it with oil.
    4. Bake, flesh sides down, for 45 minutes at 385F.
    5. Sea salt, pepper, and good maple syrup. Ahhhhmaaazinggg.

  • Strawberry Rhubarb Crumble

    Strawberry Rhubarb Crumble

    Nom nom nom.

    I feel super lucky to live right next door to an awesome year-round Farmers Market. (It's part of why we chose this neighborhood in the first place!) But the Spring and Summer months are especially exciting! So many fresh, vibrant colors to take in - and recipes to plan!

    This weekend I put together a little Strawberry Rhubarb Crumble, based on my many recreations of Meghan Telpner's crumble - from her must-have (seriously, you must have it) book UnDiet

    It was my first time using rhubarb - and it was sooo good! I picked up the rhubarb on a whim last week at the market. I wasn't sure what I was going to do with it, but it was too beautiful to pass by. Its super tart taste pairs perfectly with the sweetness of fresh strawberries.

    Ingredients:

    For the filling:
    Two cups strawberries, quartered

    Two cups rhubarb, sliced into half-inch thick slices 
    1/4 cup raw honey
    3/4 tablespoon arrowroot starch

    For the crumble:
    1/2 cup sprouted spelt flour
    3/4 cup rolled oats
    1/2 cup slivered almonds
    1/4 cup coconut oil, just melted
    1/4 cup raw honey, just melted
    1/2 teaspoon cinnamon
    1/2 teaspoon allspice


    Instructions:

    • Preheat the oven to 350F.
    • In a medium-sized bowl, combine the ingredients for the filling.
    • In a second, medium-sized bowl, combine the ingredients for the crumble, mixing well to combine.
    • Pour the filling layer into an oven-safe baking dish, to create the first layer of the dish.
    • Evenly sprinkle the crumble over the filling, creating the second layer of the dish.
    • Bake for 40-45 minutes, until slightly golden on top and the layer of fruit bubbles below.

    Enjoy!