May = Farmer's Markets

Here in Ohio May signals the beginning of open air markets. I am fortunate to have a delightful one within walking distance of my home. Well, it is about a mile and a half away, an easy distance there but often a challenge back. Not everything fits easily into a backpack!

This is especially true at the beginning of the season when many of the offerings are plants. Right now is the time to stock up on lush hanging baskets, heirloom tomato plants, flats of flowers and vegetables and perennials for the garden beds. You can easily see the transport issue! I compromise by walking to the market, usually accompanied by my Yorkie Buddy,  leave my purchases with the vendors, and drive back later to do pick up.  I've considered a wagon but then couldn't manage Buddy and he really loves being a market dog. Have you noticed that many of the folks who shop at farmer's markets are also dog lovers?

Spectacular hanging basket

Last Saturday, in addition to some chartreuse hostas, lavender, and three huge geraniums, I bought fresh eggs, granola mix, and some delicious crusty bread. Next week the first of the season greens will be available.

It's good to know the people who care for the chickens who provide my eggs!

Cooking with Amber

The market has a new feature this year, Cooking With Amber. Amber has a small cooking spot set up and creates a dish using what is available at the market that day. The latest offering was French Toast made with eggs from National Trails Farm, Challah bread from Rinaldo's Bakery, and served with several vendors' local maple syrup, jam, or honey. To everyone's delight Amber had a sous chef this week, her darling baby on her back.

Don't you just love farmer's markets? Food for the body and food for the soul!

Winter Solstice Sisters

In 2009 I held my first winter solstice gathering. The Winter Solstice marks the longest night of the year, from that date forward, there is a bit more light every day until the Summer Solstice in June. It was such a success that I have continued the practice of hosting my treasured friends for a ceremony and meal to celebrate the return of the light.

We begin by creating a sacred space, passing a light until all candles are lit. Each woman speaks in turn, naming what she wants to leave in the darkness and what she wants to embrace in the coming light. Each woman also chooses a word as her focus for the next year.  Part of the magic is how intently we all listen to one another, honoring that woman and her choices.

 

This year I provided Sharpies, markers, pastels, colored pencils, magazines for collage cut outs, letter stamps, and glitter glue to decorate package tags with the chosen word to use as book marks or to tie onto a gear shift or mirror. There were also round balls that could be decorated with the word and hung on the Christmas tree.

Both the tags and the balls were creatively done!

As in the past, the celebration concludes with a shared meal. This year's menu included antipasto, Joy Behar's lasagna, vegetarian acorn squash lasagna with walnut cream, three green salads and a delicious lemon cake. It was an evening of food for the body and food for the soul.

Winter Solstice is a time for contemplation and renewal. It's a time to appreciate friendships, open our hearts to the possible, and state our intentions for the year to come. I'm grateful to have these women in my life.

Olive, an urban dive

An equally appropriate name might be: Olive, an urban dream.

Kim Collett, owner of Olive, an urban dive is quite a gal. After following the evolution of Olive on its face book site and enjoying several delicious lunches in the newly restored Wympee, I was anxious to meet her.

When my friend Lori treated me to a birthday lunch at Olive I had a chance to chat with Kim and walked away wowed. She took on the birth of Olive with spirit and grit. It was a hands on rehab of a very grungy Wympee. Kim, in one of her many prior career turns, had rehabbed for Habitat for Humanity on New York’s Lower East Side. She used every bit of the experience garnered there to gut the building and create a charming restaurant with an urban groove. Her mantra is:  “Use everything!” Her business model: “I’m Scottish!” Her work ethic: “I’ve never taken a job that I didn’t do like I owned the place.”

White Chimney Belgian Beer Bottles Repurposed as Lights

I believe there are many ways to get an education and that a college degree is not the only path to success and fulfillment. There is currently a lack of respect for the apprenticeship model, a lack of respect for craftsmen and artists. We are telling kids that the only way to be somebody is to have a college degree. It is refreshing to meet Kim whose life long willingness to try new things and create new and better ways to do something has led her to this point, restaurant owner and entrepreneur.  To stretch two months of travel money into a two and one half year stay in Europe, she established a nanny service while in England, bartended in Greece, and offered three day tours of Paris to fellow hostel dwellers. She's a creative problem solver and likes to find a niche and fill it!

The food at Olive is mostly local. On this day, the wait staff was wearing shirts sporting the list of local resources. She has a mutually profitable relationship with the vendors from Second Street Market and sends her compost over to The Garden Station.

The daily soup pays homage to the "use everything" mantra as it is created from unsold food from the prior day. The soup that accompanied my Ahi Tuna Tacos was Pork Barbecue and Sweet Potato. That sounded strange to me but was.... delicious! The slivers of basil added just the right touch. The Ahi mix for the build-it-yourself taco had cannellini beans and garbanzos! 

Kim's current dream for Olive is to watch it grow. I will not be surprised to see her at some point turn it over to someone else. She likes new challenges. In this tough economy she used her "I'm Scottish." business model to garner the $52,000 in promissory notes she needed, in combination with many woman hours, for start up costs. She's well on her way to paying those notes back. I think she's achieved a dream, starting a successful restaurant, that many aspire to but few actualize. 

So head downtown, to the corner of Third and Wayne, for delicious food and friendly service. Have a chat with Kim if you can rope her down for a moment. This time, she's working like she owns the place because she does! The Virginia Wolfe quote, "One cannot think well, love well, sleep well, if one has not dined well." is just right for this warm and welcoming place.

A rare moment, Kim sitting!

Rue Dumaine - C'est Magnifique!

As a committed life long learner, I enjoy taking and moderating, classes at UDLLI (University of Dayton Lifelong Learning Institute). One of my favorites this session has been the Dining in Dayton Sampler. Each class features speakers from one or two local restaurants who share their restaurants' history, menu options, and specialties.

Anne Kearney, Chef and Owner of Rue Dumaine

Today's presenters were Anne Kearney and Tom Sand of Rue Dumaine in Centerville, Ohio. Anne was charming, inspiring, modest, and... brought delicious food to share. Tom, her husband and fellow owner, added insight as to the business and beverage (They have great wines and innovative cocktails!) side of the restaurant as well as some wry humor. This American Bistro has many French influences and they thoughtfully include a small glossary of French terms on the reverse of the menu.

Anne's "Food of Love" began at fourteen as she took over making the family dinner when her mother began to work outside the home. She experimented with family favorite recipes and had even catered a wedding before she graduated from high school. After a year of college, she began to pursue her true passion at the Greater Cincinnati Culinary Arts Academy. I especially love this part of her story. Too often our culture dictates that you must have a college degree to be successful. It is one of my hopes that we again begin to value the artisans who prepare our food, repair our cars and plumbing, build our homes, create stories, plant gardens, and follow their passion in a myriad of other ways that do not require a college degree. I loved college but do not think it is the only way to prepare for a life of passion and worth.

Some of the seventy participants in the Dining in Dayton session

From Cincinnati, Anne moved to New Orleans where she was sous chef at Peristyle and both cooked and helped develop recipes at Emmeril's. She later purchased Peristyle, where in 2002 she received the James Beard "Best Chef Southeast award. It is our fortune that Anne and Tom returned to the Dayton area to be near both their families. In 2007, they opened Rue Dumaine.

Their passion for food, ambiance, and innovation is evident. As Anne prepared a fall salad and a gluten-free dessert, a slide show behind her added a visual feast of the plated meals, glassware, hanging meats, fresh vegetables, and even one of the farms that make Rue Dumaine special.  

Slide features Michael Malone of Hungry Toad Organic Farm

Tom remarked on the richness of the Dayton area with regard to restaurants, excellent markets, and availability of local and organic meat and produce. Post cancer, I have deliberately sought restaurants that use local, organic foods. Rue Dumaine's weekly menu lists the local farmers and artisans they have as suppliers for that week. Each dish is prepared when ordered so substitutions can be made to accommodate customer needs or preferences.

It is a lovely thing to spend a few hours listening to two people share their passion for both their restaurant and for Dayton. It is always energizing and inspiring to be in the company of folks following their dream. 

Spice of Life

 I am interested in spices and how they can promote health and assist healing. Spice as seasoning is familiar ground but currently the health aspect is a talking point everywhere. Magazines, cooking shows, even Dr. Oz is talking about spices to use to reduce your risk of cancer or high blood pressure or to improve cardiac health. Post cancer, I'm eating foods high in antioxidants to ward off those nasty free radicals. I've  upped my vegetable and fruit intake, switched to whole grains, and eat organic whenever possible. I seek out antibiotic and hormone free meat and poultry. Now I am exploring how using the right spices can further enhance health and healing. Which spices for which reasons and in what amount?

Sterling Publishing 2011

This book was featured in a display at my local library. The sub title, How to Use 50 Everyday and Exotic Spices to Boost Health and Beat Disease promised the information I was seeking.
And it delivered. After eleven pages giving the history of spice use and how to purchase and store spices, the next two hundred and forty five pages are devoted to the fifty spices. Information on each spice begins with the healing and health properties, then history and culture in "getting to know ___," then a "how to buy ___," and finishes with "in the kitchen with ____."  Each spice description includes an ink drawing of the plant, a "use and pairs with" chart, and a recipe.
The book concludes with how to make spice rubs and mixes and a resource list. Especially useful is a fifteen page A-Z list of health conditions, appropriate healing spices, and where available, research-tested therapeutic use dosages.
As a bonus, the book is printed on cream colored paper with sepia ink and sepia and green charts that are easy on the eyes. I love it when I find exactly the right book at exactly the right time.
In tomorrow's post, I'll take you with me on a spice buying excursion to one of my favorite foodie places!

Preparing for the Solstice

Last year I began a new tradition, a gathering of women in my home to celebrate the Winter Solstice. Inspiration for this came from Charlotte Kasl www.charlottekasl.com, author of many books including the classic  Women, Sex and Addiction: A Search for Love and Power as well as her series If the Buddha Dated, If the Buddha Got Married, and If the Buddha Got Stuck. Charlotte shared her way of celebrating and I used that as my starting point.

I began food preparation yesterday, making a traditional meat chili. Today I decided to add a vegetarian chili for my women friends who choose to not eat meat. I found this recipe in Real Simple magazine and decided to try it. The odd spices and the inclusion of a sweet potato made me think this would have a decidedly different taste.

Vegetarian Chili

Real Simple, November 2010

Serves 4-6

I medium red onion, chopped

1 green pepper, chopped (I omitted this)

I medium sweet potato, peeled and chopped into small cubes

4 garlic gloves, peeled and minced

2 T chili powder

1 T cumin

1 t unsweetened cocoa powder

¼ t cinnamon

1 - 15 oz can of black beans (rinsed and drained)

1 – 15 oz can of kidney beans (rinsed and drained)

1 – 28 oz can of fire roasted tomatoes

Salt and pepper to taste

Place all ingredients into a slow cooker and cook on high for four hours or low for seven to eight hours.

The sample batch I made today filled the house with a wonderful sweet smell with a spicy undertone. It tasted even better than it smelled so I’ll make another batch for the Solstice. The slow cooking over night means that tomorrow I’ll wake up to this heavenly aroma. Maybe chili for breakfast? I’m thinking chunks of corn bread on top and a mug of Earl Gray tea. Yum. A simple delight for a snowy morning.

Breakfast Chili