Kitchen Porch - Martha's Vineyard - locally inspired, seasonally influenced, thoughtfully sourced
Culinary Experiences
 

In October, I offered a metabolic boot camp with John Bagnulo and it was very successful. We hiked breathtaking beaches and trails and nurtured ourselves in a diet exclusively of plants.  This was the fourth class I have taught with John as I continue to learn and grow from all of John’s humor, and knowledge.

We plan to offer it again in late April 2012.

In an effort to relieve my chronic hip inflammation, I have decided to eliminate all animal protein for 2 months. ME! Who is raising pigs and can hardly wait to bite into the first piece of fatty pork seared to perfection and cooked to just pink, or the milk-soaked brains sautéed in butter, or the wine and garlic sausages…. YEP! I’m giving it all up and also wheat and sugar. No animal protein; that would include raw milk and butter! Already I feel lighter and I am sleeping better, maybe because I go to bed early rather than snoop around the kitchen at night.

But not to fear, I am still cooking for my family who loves their meat -- weekly tacos and   chicken tagines. But I will be posting recipes of my daily foods in the following two months. I am also working on recipes of local dinners for four under $10.  So many folks tell me that they can’t afford local food and I want to set the record straight on this. We can afford it, if we are willing to take a bit of time!

As I begin to gather my Thanksgiving recipes and  bring out the large roaster and platters, I remind myself that I want to keep the dinner simple. Every year, I tend to make far too many side dishes. This year I think I will stick to the basics: brussel sprouts, green beans, sweet potatoes, two cranberry relishes; one raw and one cooked,  wild rice stuffing, which is my son’s favorite, but then I love the corn bread, apple sage and sausage stuffing… oh dear! The table is already overflowing and we still have mashed potatoes onions, corn soufflé and parsnips! I do love Thanksgiving. I love the gratefulness, sharing and abundance and the time with friends and family and the food!

Look for a “pastured” turkey and stay away from anything that says “natural”

(which doesn't really mean anything anyway!) Pastured means that the bird was running around in the pasture eating grass and bugs and collecting vitamin d and omegas 3 and 6s and having a good life! 

Last month I had the great pleasure of visiting Joel Salatin at Polyface Farm in the Shenandoah Valley of Virginia. I thought it might be a trite or commonplace visit, as Joel has been made quite famous by Michael Pollan (author of The Omnivore's Dilemma and Food Rules). But I changed my mind when I emailed him asking for a visit, and he said that if we came on a Sunday he could be available to show us around. Joel is anything but trite or common! After our tour of his 500-acre farm, I returned the following Tuesday to pick up four freshly slaughtered turkeys which I had picked out myself. And so we will be having a Polyface Farm turkey this year, which I will be brining.  I will also be posting by favorite recipes in the upcoming weeks here.

I hope you're able to enjoy the best parts of this holiday while mitigating all the stress that can come with it. I hope you will find my recipes easy and delicious. Here's to abundance and gratefulness!

 

Jan

 




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