The Melting Teapot

It has been a while since my last post here, partly due to feeling rather uninspired when it comes to writing.  Perhaps this is because much of my creative energy these past few months has instead focused upon learning about new-to-me vegetables and fruits.

When it comes to slicing, dicing, and cooking, I’ve been having a wonderful time exploring new flavors.  This is all thanks to a weekly home delivery of a box full of  organic produce from Full Circle Farm.

I love visiting local farmer’s markets, but the ones near me close up from October through April.  It is easy to pick up produce at a grocery store, but these are often not as fresh. . . especially for non-standard things that the average shopper doesn’t choose as often. A nice feature of the farm-to-you service by Full Circle Farm is that they continue through the winter months by partnering with organic farmers in Oregon and California in order to supplement the veggies from their own farms.  While squash, root vegetables, hearty greens, apples, and pears are still coming in from Washington, I also receive citrus fruit and lettuces from nearby states.

One expected side effect of getting this weekly delivery is that we’ve incorporated even more vegetables into our weekly meals.  An unexpected side effect was that I’ve found myself really enjoying the process of discovering new methods of cooking and new types of recipes.

Each week, the box includes either something I’ve never cooked before, or it contains a variety of items that have me reconsidering the juxtaposition of flavors and textures. Two months ago, my research focused on how to use baby white turnips.  Close on the heel of turnips were Fuyu Persimmons and Chioggia Beets.

I am also revisiting old traditions.  For instance, an abundance of apples has had me making fresh apple sauce every other week – I’d forgotten what a simple but special treat that is!  I've also returned to the practice of saving veggie tops and wilted greens in my freezer for vegetable stock.  Most weeks now we have some sort of vegetable based soup, ranging from a thick roasted squash and apple puree to a mild leek and potato vichyssoise.

Tomorrow I’ll post my latest vegetable-based recipe invention, and in the weeks ahead there will be more about pairing vegetarian foods with wine and tea.  My love of writing and photography have returned full force, and I’m determined to make this blog as active as it was before.