Calling all Fresh Food Enthusiasts

Dear friends of Four Cooking Together and/or Freshness Farms,

We’re looking for a few fresh food enthusiasts to share a story, cooking tip or recipe to be published here in the coming months.  We know our readers are full of delicious ideas.

Perhaps you have a vegetable garden at home, stir up your own jam or simply toss a creative salad once in awhile.  And what about that special holiday recipe or killer side dish?  We’d love to hear about it!

Novice cooks as well as more experienced ones are welcome.  The post doesn’t need to be anything fancy or lengthy—just something that features at least one fresh seasonal fruit or vegetable.  Take a peek at Christine de la Cruz’ post featuring holiday health tips, along with her ultra-simple fresh beet juice recipe, as just one example.

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Roasted Brussel Sprouts with Pomegranate Seeds

A friend of mine recently bemoaned her crowded fridge—lined with beautiful, if overly abundant pomegranates, twelve in all, accumulated over weeks of deliveries.  She wondered what could be done with so much fruit.  I described our battle plan.  We’d been dumping the perky seeds into all manner of salads, slowly and steady.  It had become a nearly nightly ritual.  A tasty one.

Recently I’ve branched out beyond the salad bowl though.  Turns out pomegranate seeds are one of those secret, unexpected culinary weapons with their hint of sweet-tart flavor and tiny, juice-splattering crunch.  They shake our taste buds up a bit, in a new and different way (though admittedly in many cultures they are nothing new at all).  We sprinkle them over a rice pilaf or stir with earthy whole-grain farro and roasted sweet potatoes.  Or skip the grains entirely and simply top the roasted veggies on their own—the spiced sweet potatoes and kale, or alternatively roasted seasonal faves like cauliflower, beets, broccoli or carrots.  Sometimes we add toasted nuts and a handful of chopped herbs if we feel inclined.  A squeeze of lemon.

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Spice up the Holidays

The fall holiday season is upon us.  In our house we light candles (and sparklers) this week for Diwali, then quickly shift into Thanksgiving mode, while looking ahead to Christmas cookies and New Year resolutions, all in short order.

In these parts it’s not unusual for families to straddle cultural divides, bringing together diverse traditions and festivals into a single household, like mismatched, but well-loved clothes crammed into a shared closet.  What were once considered impossible bedfellows—Hanukkah and Christmas, Diwali and Eid al-Fitr—are now chums, living happily under one roof.  And with twice the parties to attend.

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Exploring Escarole

We often chat about random topics in the car—ballot propositions, hurricanes and Spanish verb conjugations.  Sometimes it’s the science of electric circuits, or what’s for dinner.  Burning questions of the day.  You know what I mean, if you hang around kids much.

How about cooking escarole tonight?, I ask.  Esca-what?  You mean snails?!  Yuck.  No, not escargot!  It’s something rolled, right?  Give me your iPhone Mom; I’ll look it up.  I love the teachable moments we still share in the car.  And in the kitchen.  With teens, the opportunities are fleeting and attention spans short.  We need a galvanizing force, like a presidential election or a head of unusual lettuce.

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