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

Sexy Squash.

This is my favorite time of year! The colors inspire and gratify my spirit! I am hoarding squash. And I just discovered that squash is great for your sex life! I can’t seem to get enough of it and I have been cooking it every way! 

Roasted Butternut Squash
Stuffed Acorn Squash with Quinoa and Vegetables
Roasted Delicata Squash

I learned in Italy that they eat the seeds of the winter squash and pumpkins. Whether it is to mix in with mashed squash or simply serve with roasted, I have been loving the seeds. Sometimes I coat the seeds with maple syrup, sprinkle with salt, and roast in the oven until I have squash brittle or I sauté them in a skillet with olive oil and cumin.  Or I simply scoop them out of the squash and eat them with only salt crystals.

I asked John Bagnulo (my partner in all things yummy and good for you!) about squash.  Here is what he shared: "Squash is a great member of the curcubitae family and all, especially the seeds, contain high levels of citrulline. This helps our body utilize arginine more effectively for improved blood flow and better circulation. It is often called the poor wo/man's viagra. When I recommend it for those  I work with in my private practice (to eat more cucumbers, squash, zucchini, and pumpkin) who feel as though their sex life is diminished, they get great results!"

The Italians most likely have long known about this as I saw more squash in Italy than I have ever seen anywhere!

SALT

I just finished an article on salt for Martha’s Vineyard Magazine. I have been researching salt and I came across this quote written by Reverend James Freeman in 1809. He was referring to the economic recovery after Grey’s Raid*: “The entire island had the sun to turn ocean water into salt, helped by wind power that pumped the water into the vats”

Salt was a valuable commodity.  And this is a perfect opportunity for me to promote Hiedi Feldman’s salt. She creates Martha’s Vineyard Sea Salt and I think it is the most beautifully packaged little gem. I have purchased several of these packages as gifts. They are the perfect size for a travel gift and also a beauty to behold for a host who invites me to their home for dinner.

Swine and Dine is next month! For those of you who did not get the opportunity to join us last year, please do this November. We join forces with the Harbor View Hotel and Chef Nathan Gould. We will be offering a whole day of festivities, visiting farms and learning about a pig’s life and heritage breeds. The evening will be a night of tasting which will include carnitas, paté, sausage, and a slide show of the previous week's butchery class. It promises to be seriously delicious and entertaining!

Can’t remember what you're doing in February? Wondering what you can do to keep your brain healthy? Need a great place to vacation this winter? Time to come and get your brain refreshed and have an amazing time in Central America! John Bagnulo  and I are offering a week-long Restorative Adventure retreat in Costa Rica. The retreat is on the Osa Penninsula, one of the most unspoiled places I have visited. Yes, it is far, but the Iguana Lodge is a remarkable place. John and I are writing a book together. We have a lot of fun teaching cooking classes and why fresh whole food is medicine.

The kale is prolific these days and I hear more and more about kale salads. Kale is one vegetable of the vegetables to avoid eating raw on regular basis. Raw kale contains isothiocyanates which can interfere with your body's conversion of t4 to t3 (normal thyroid function). Steaming them lightly is all it takes to inactivate this potentially thyroid disrupting activity. Consuming raw kale once in awhile is okay and small kale leaves are not a problem.

Join us at Slow food on Tuesday October 22nd, 6:30pm at The Porthunter for an Oyster Dinner - Celebrating the Oyster and our Oysterman. Katama Bay was closed to oyster farming this past summer and the Bay is now open! Our fisherman lost a tremendous amount of revenue and Slow Food and the Post Hunter are hosting and evening around the Katama Bay Oysters. Doors open at 6pm. We will be viewing the movie Shell Shocked (40 minutes) with a discussion following. For Hors d'oeuvres & Dinner:  $40.

Now is a great time to plant fruit trees. My son planted trees this week - apricot, plum, and pear.  They are a site to cherish. Enjoying the planting season with something to look forward to come summer. 


 




 

 

 

 

 

 

 *In 1778, A British General named Charles Grey, raided Martha’s Vineyard residents and they surrendered 10,000 head of sheep and 300 oxen, as well as most of the island's weapons.

 


 

 

 

 

 
 
Jan Buhrman
Kitchen Porch
 508-645-5000 




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