I had lunch with my friend Jul today. Jul is a goddess of many talents but lately she has been eating mostly raw and let me tell you, she is making it look really good. She served this simple summer lunch today:
Lentil salad with red peppers, tomatoes, basil and olive oil.
Well, summer is officially here and I have the first of the season cherries to prove it. We have been busy in the kitchen with both our steady flavors and the market specials that we have been doing for Saturdays. The list reads a bit like a series of unusual matchmaking: horseradish&sorrel, juniper&mustard, ruby kraut with calendula, sour cherry & rhubarb, scapes & chard, anchovy &pear… tune in next week to find out who meets who in the pickle dating scene.
We also wanted to let our local folks know that our Farmer’s Market stall has moved from our prime spot on the main drag to a sweet shady hollow on the Canyon side of the market. Please come see us in our new location!
A thunderstorm is brewing and I can just hear all the newly planted tomatoes and climbing beans singing for joy.
http://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.png00http://ozuke.com/wp-content/uploads/2017/05/OZUKE_LOGO_STACKED_BW.png2012-06-03 00:01:322015-08-06 18:42:02Farmers Market: We Have Moved
We know you have all been waiting for it- folks, Andy Gladstone….
they force their way up through hard crackling ground, desperately seeking the scorching nutrients of a dazzling New Mexico Sun. each aspiring seedling carries the genetic design of the entire universe within its miniscule cellular walls. for those that succeed, in this ultimate of Darwinian contests, there’s no doubting the breakthrough moment of their herculean effort. as they first feel the fiery wall of dry heat, capable of searing the struggling lungs of active breathers, the chilies reflexively relax, & passively, cellularly, absorb the carbon dioxide-laden atmosphere and oooommmmm out the most delicious of oxygens.
Thus commencing the life-long symbiotic journey of chili peppers and their far more rapacious pre-existing lung-powered earthly cousins. These chilies, imbued with the natural, life-sustaining forces of Mother Earth herself, smolder in the blazing sun. capturing the heat, absorbing that fearsome passion, and permeating all foods fortunate enough to rest even momentarily by their side, with their scorchiocity. they bring such green, they bring such heat, they bring such a spicy tango of exotic flavor that chili-heads frivolously ignore the protection racket threats of rattlesnake venom, tarantula strikes, wild boar charges and gila monster bites to select the finest of these amazing fruits. small wonder that Peter Piper (once he’d learned to pickle these prized peppers), jumped over the moon, came tumbling down and couldn’t be put back together again. but wait, softly, is that brightest of lights, discernible to the east, even under the most brilliant of suns, not Zukemono, exploding into oblivion the shade beneath yonder chili plant? what creative culinary synapsual firings have led her to pursue, plant by plant, the finest available offerings to be had under this crackling heat?
In an instant, Zukemono dematerializes and softly vanishes from the leathering, anhydrous desert. within that self-same moment she’s comfortably ensconced in her cool moist overflowing playground of a kitchen. her movements are testimony to a powerful and loving embrace of the all-encompassing reality of Now. The picked, being pickled, peppers are mostly just bobbing in fragrant fermenting juices, though, a concentrated focus reveals that several seem to be enjoying a leisurely swim (freestyle, naturally) around their bottled pool. splashing, laughing and simply celebrating their escape from the fearsome forces of the blistering desert. Exhaling their celebrated capsaicin chemistry, into the breathtakingly flavored pickle bath and inhaling the remarkable emanations from their briny basin. A partnership of flavors and natural wholesomeness thus accomplished, these playful frolicking capsicums relax into family form; dry off, slip into their pajamas, and don their ever-present nightshades.
I have nothing but great things to say about Marcie Goldman, local nutritionist and her Mojo Mastery program. She guides a dozen adults two or three times a year through an adventure in mindful eating. She looks at the source of many post modern ailments such as food or stress, she does a toxin cleanse and really zeros in on causes of our malaise she spends valuable time coaching her Mojo Masters in simple life skills to make sure that we all get the nutrition we need out of our daily routine and she teaches the priceless skill of listening to our bodies, tuning in so we can truly know what doesn’t always serve us.
I guest cheffed for the last three Mojos and I wanted to share with you some of the no nonsense downright good for you recipes that we covered. I should preface my recipes with the assurance that my amounts are guides. As always I urge you to feel your way to a delicious dinner… if you have a certain amount of something maybe that is how much you should use. Freewheeling is always more fun besides you can dance a little when you don’t have your face stuck in a book.
Nut Free Nettle Pesto
3cups stinging nettles, 3 tbs Lemon Juice, 1cup roasted carrots (or other veg), 1clove fresh garlic or more if there are vampires afoot, 2 tsp honey (optional I just have a sweet tooth), 1/2 cup Extra Virgin Olive Oil, Salt to taste.
Blend. Note: always good to start with denser and wetter ingredients and add leafier and drier ingredients as you go. Get ready to enjoy a tingly tongue 🙂
GadoGado with Boiled Chicken
In Hawaii they say “food so nice you gotta say it twice” Gado Gado is from Indonesia and this recipe is kind of a take on it. We make the dressing from zuké and leave some things out and put some things in. Hows about I just list all the things you COULD put in this dish, list the dressing and leave the rest up to you.
Boiled cabbage, blanched cauliflower (same as boiled really but went to a posh school on the east coast), fresh bean sprouts, fresh dark leafy greens, sliced carrot and cucumber, sliced tempeh, twice cooked tofu, nuts like peanuts or sliced almonds, shrimp chips (not for me unless I want to keel over), boiled chicken, (take big ole chicken breast… boil in “surprise” boiling water for 10 minutes or until the internal temperature reaches 170 degrees… rest for 3-5 minutes then chop it into your salad.) and other stuffs (plural because I know that your creativity knows no bounds).
THE DRESSING so good it will wave it’s finger, shake it’s head and belt sass at your greens.
Blend zuké kimchi with nuts and olive oil. I used hand ground cashews but you could use peanut butter, almond butter, a handful of soaked brazil nuts, planter’s mixed nuts… you get the idea, go nuts, use what’s around, wear a monocle, embarrass your kids.
DERISHIOUS RHUBARB TOPPING FOR STEAK
Rhubarb is so NOT a one trick pony. I love to see this spring vegetable in savory applications.
There’s only one way to cook a very sexy piece of meat. The fancy work has already been done, pasture fed, played to sleep every night by silver fox cowboys on banjos, butchered lovingly by a katana wielding poet. It would be a disservice to put too much clothing on such a nubile steak and so mostly naked it _must_ be. Seared in good oil (or animal fat) with salt and pepper, then topped with lemon and extra virgin olive oil to serve. Think of this rhubarb topping as the neglige, serving the same purpose as some sauteed mushrooms or shavings of very expensive cheese they accentuate, leaving a little bit of space for you to discover and uncover, but unobtrusively.
2 Stalks of Rhubarb, 1/2 onion, Balsamic Vinegar, Lemon Juice, White Wine (optional), s+p, Olive Oil. Saute onion first on medium heat. If you insist on using the beef pan I won’t fault you. When onions start to brown add rhubarb, season with salt and pepper. When rhubarb starts to soften you can deglaise the pan with white wine, or just add the balsamic vinegar and lemon juice. Remove from heat, finish with good olive oil. Dress your pretty steak. Blow kisses at it. Devour.
Mojo Graduates… If there are any other dishes that I didn’t cover that really inspired you let me know. I would love to continue this foodie discourse with you. <3 mara
About a year ago my partner Mara and I started a company that makes cultured vegetables. No, not beets and carrots that regularly attend the opera, but live, raw, probiotic, naturally fermented veggies.
We started out just making these goodies for our families and friends and nobody could get enough. It turns out that many people crave the zingy buzz of live food and that lacto-fermented foods, that used to be staple in many places in the world, are making a comeback.
Fermenting is an age-old way to preserve food.
It was a way to use all the access produce from the summer and keep eating it all year round. This in itself is a great process to connect to us to seasonality and keep the strength of the food intact.
Fermentation also makes food easier to digest, and creates new nutrients such as B vitamins—folic acid, niacin, riboflavin, thiamin and biotin.
Some ferments have antioxidants principles and also create omega-3 fatty acids- which we know are key to a healthy immune system.
Basically, fermented foods help supply your digestive tract with cultures that are necessary to break down and assimilate nutrients. These cultures, lactobacilli chief among them, are like little invisible friends that help us stay healthy and happy through the ups and downs of the year.
If you are interested in experimenting we recommend starting with simple sauerkraut and then expand from there.
This is great activity to do with kids (or your dog) as it is a bit of funky food science experiment.
To begin you will need a ball jar, one medium cabbage, sea salt, and a starter like whey, or for a vegan option you can use kombucha.Each starter produces different results and flavors, so you can try a few and find the one you like best.Core and shred the cabbage and then spread on a tray or work surface. Add the sea salt—a good ratio is generally one or two tablespoons salt to one three lb cabbage. Then pound the cabbage and salt with a wooden hammer (or a rolling pin can work) until the juices start to release and the cabbage softens. You can add a bit of starter at this point, or you can just do the cabbage juice and salt, which usually makes a fine ferment.Place the cabbage shreds into a wide mouth ball jar and press down with a fist (you can use a cabbage leaf as a top and the press on that) until the vegetable is submerged in liquid.
Cover this combination and leave it in a cool but not cold space (ideally 65 to 70 degrees) for about 3 days. You may like it stronger, in which case you could let it go for a few more days.
When you are satisfied with the taste, transfer to cold storage, where it will last for up to 6 months.
Now you can enjoy the benefits of your own homemade culture—monocle and all.
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Summer lunch- Raw Eating Recipes
/in Kim Chi, Paleo Recipes /byI had lunch with my friend Jul today. Jul is a goddess of many talents but lately she has been eating mostly raw and let me tell you, she is making it look really good. She served this simple summer lunch today:
Lentil salad with red peppers, tomatoes, basil and olive oil.
Mixed sprouts: garbanzo, mung bean, radish
Raw dressing from cafe gratitude recipe
Dollop of kim chi on top
it was just want the doctor ordered. Try it, you won’t regret it.
Farmers Market: We Have Moved
/1 Comment/in News /byWell, summer is officially here and I have the first of the season cherries to prove it. We have been busy in the kitchen with both our steady flavors and the market specials that we have been doing for Saturdays. The list reads a bit like a series of unusual matchmaking: horseradish&sorrel, juniper&mustard, ruby kraut with calendula, sour cherry & rhubarb, scapes & chard, anchovy &pear… tune in next week to find out who meets who in the pickle dating scene.
We also wanted to let our local folks know that our Farmer’s Market stall has moved from our prime spot on the main drag to a sweet shady hollow on the Canyon side of the market. Please come see us in our new location!
A thunderstorm is brewing and I can just hear all the newly planted tomatoes and climbing beans singing for joy.
Happy Weekend y’all.
Further adventures of Zukemono
/in Food Concepts, Other /byWe know you have all been waiting for it- folks, Andy Gladstone….
they force their way up through hard crackling ground, desperately seeking the scorching nutrients of a dazzling New Mexico Sun. each aspiring seedling carries the genetic design of the entire universe within its miniscule cellular walls. for those that succeed, in this ultimate of Darwinian contests, there’s no doubting the breakthrough moment of their herculean effort. as they first feel the fiery wall of dry heat, capable of searing the struggling lungs of active breathers, the chilies reflexively relax, & passively, cellularly, absorb the carbon dioxide-laden atmosphere and oooommmmm out the most delicious of oxygens.
Thus commencing the life-long symbiotic journey of chili peppers and their far more rapacious pre-existing lung-powered earthly cousins. These chilies, imbued with the natural, life-sustaining forces of Mother Earth herself, smolder in the blazing sun. capturing the heat, absorbing that fearsome passion, and permeating all foods fortunate enough to rest even momentarily by their side, with their scorchiocity. they bring such green, they bring such heat, they bring such a spicy tango of exotic flavor that chili-heads frivolously ignore the protection racket threats of rattlesnake venom, tarantula strikes, wild boar charges and gila monster bites to select the finest of these amazing fruits. small wonder that Peter Piper (once he’d learned to pickle these prized peppers), jumped over the moon, came tumbling down and couldn’t be put back together again. but wait, softly, is that brightest of lights, discernible to the east, even under the most brilliant of suns, not Zukemono, exploding into oblivion the shade beneath yonder chili plant? what creative culinary synapsual firings have led her to pursue, plant by plant, the finest available offerings to be had under this crackling heat?
In an instant, Zukemono dematerializes and softly vanishes from the leathering, anhydrous desert. within that self-same moment she’s comfortably ensconced in her cool moist overflowing playground of a kitchen. her movements are testimony to a powerful and loving embrace of the all-encompassing reality of Now. The picked, being pickled, peppers are mostly just bobbing in fragrant fermenting juices, though, a concentrated focus reveals that several seem to be enjoying a leisurely swim (freestyle, naturally) around their bottled pool. splashing, laughing and simply celebrating their escape from the fearsome forces of the blistering desert. Exhaling their celebrated capsaicin chemistry, into the breathtakingly flavored pickle bath and inhaling the remarkable emanations from their briny basin. A partnership of flavors and natural wholesomeness thus accomplished, these playful frolicking capsicums relax into family form; dry off, slip into their pajamas, and don their ever-present nightshades.
Mojo Recipes- kimchi, rhubarb and more!
/in Kim Chi, kimchi, Paleo Recipes /byI have nothing but great things to say about Marcie Goldman, local nutritionist and her Mojo Mastery program. She guides a dozen adults two or three times a year through an adventure in mindful eating. She looks at the source of many post modern ailments such as food or stress, she does a toxin cleanse and really zeros in on causes of our malaise she spends valuable time coaching her Mojo Masters in simple life skills to make sure that we all get the nutrition we need out of our daily routine and she teaches the priceless skill of listening to our bodies, tuning in so we can truly know what doesn’t always serve us.
www.marciegoldman.com
I guest cheffed for the last three Mojos and I wanted to share with you some of the no nonsense downright good for you recipes that we covered. I should preface my recipes with the assurance that my amounts are guides. As always I urge you to feel your way to a delicious dinner… if you have a certain amount of something maybe that is how much you should use. Freewheeling is always more fun besides you can dance a little when you don’t have your face stuck in a book.
3cups stinging nettles, 3 tbs Lemon Juice, 1cup roasted carrots (or other veg), 1clove fresh garlic or more if there are vampires afoot, 2 tsp honey (optional I just have a sweet tooth), 1/2 cup Extra Virgin Olive Oil, Salt to taste.
Blend. Note: always good to start with denser and wetter ingredients and add leafier and drier ingredients as you go. Get ready to enjoy a tingly tongue 🙂
In Hawaii they say “food so nice you gotta say it twice” Gado Gado is from Indonesia and this recipe is kind of a take on it. We make the dressing from zuké and leave some things out and put some things in. Hows about I just list all the things you COULD put in this dish, list the dressing and leave the rest up to you.
Boiled cabbage, blanched cauliflower (same as boiled really but went to a posh school on the east coast), fresh bean sprouts, fresh dark leafy greens, sliced carrot and cucumber, sliced tempeh, twice cooked tofu, nuts like peanuts or sliced almonds, shrimp chips (not for me unless I want to keel over), boiled chicken, (take big ole chicken breast… boil in “surprise” boiling water for 10 minutes or until the internal temperature reaches 170 degrees… rest for 3-5 minutes then chop it into your salad.) and other stuffs (plural because I know that your creativity knows no bounds).
THE DRESSING so good it will wave it’s finger, shake it’s head and belt sass at your greens.
Blend zuké kimchi with nuts and olive oil. I used hand ground cashews but you could use peanut butter, almond butter, a handful of soaked brazil nuts, planter’s mixed nuts… you get the idea, go nuts, use what’s around, wear a monocle, embarrass your kids.
Rhubarb is so NOT a one trick pony. I love to see this spring vegetable in savory applications.
There’s only one way to cook a very sexy piece of meat. The fancy work has already been done, pasture fed, played to sleep every night by silver fox cowboys on banjos, butchered lovingly by a katana wielding poet. It would be a disservice to put too much clothing on such a nubile steak and so mostly naked it _must_ be. Seared in good oil (or animal fat) with salt and pepper, then topped with lemon and extra virgin olive oil to serve. Think of this rhubarb topping as the neglige, serving the same purpose as some sauteed mushrooms or shavings of very expensive cheese they accentuate, leaving a little bit of space for you to discover and uncover, but unobtrusively.
2 Stalks of Rhubarb, 1/2 onion, Balsamic Vinegar, Lemon Juice, White Wine (optional), s+p, Olive Oil. Saute onion first on medium heat. If you insist on using the beef pan I won’t fault you. When onions start to brown add rhubarb, season with salt and pepper. When rhubarb starts to soften you can deglaise the pan with white wine, or just add the balsamic vinegar and lemon juice. Remove from heat, finish with good olive oil. Dress your pretty steak. Blow kisses at it. Devour.
Mojo Graduates… If there are any other dishes that I didn’t cover that really inspired you let me know. I would love to continue this foodie discourse with you. <3 mara
Elephant Journal- DIY Fermentation
/in Fermentation, Fermentation Recipes, Gluten Free Recipes, New basics Recipes, Paleo, Paleo Recipes, Press /by maraCreate Your Own Culture. ~ Willow King
The Power of Fermented Foods.
About a year ago my partner Mara and I started a company that makes cultured vegetables. No, not beets and carrots that regularly attend the opera, but live, raw, probiotic, naturally fermented veggies.
We started out just making these goodies for our families and friends and nobody could get enough. It turns out that many people crave the zingy buzz of live food and that lacto-fermented foods, that used to be staple in many places in the world, are making a comeback.
Fermenting is an age-old way to preserve food.
It was a way to use all the access produce from the summer and keep eating it all year round. This in itself is a great process to connect to us to seasonality and keep the strength of the food intact.
Fermentation also makes food easier to digest, and creates new nutrients such as B vitamins—folic acid, niacin, riboflavin, thiamin and biotin.
Some ferments have antioxidants principles and also create omega-3 fatty acids- which we know are key to a healthy immune system.
Basically, fermented foods help supply your digestive tract with cultures that are necessary to break down and assimilate nutrients. These cultures, lactobacilli chief among them, are like little invisible friends that help us stay healthy and happy through the ups and downs of the year.
If you are interested in experimenting we recommend starting with simple sauerkraut and then expand from there.
This is great activity to do with kids (or your dog) as it is a bit of funky food science experiment.
Cover this combination and leave it in a cool but not cold space (ideally 65 to 70 degrees) for about 3 days. You may like it stronger, in which case you could let it go for a few more days.
When you are satisfied with the taste, transfer to cold storage, where it will last for up to 6 months.
Now you can enjoy the benefits of your own homemade culture—monocle and all.
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