Peas & Love Veganic Community Garden

I recently embarked on an exciting new project: a veganic community garden.  Crops grown will feed people in need in Hartford county through the Manchester Area Conferences of Churches food pantry. In addition, volunteers will learn about veganic farming methods and vegan food preparation through educational events and cooking demonstrations.  We are planting the seeds of peace, love, and justice through veganic farming. 

We recently held the first organizational meeting of the Peas & Love Veganic Community Garden to begin planning. Soon this small patch of land will be planted with peas, carrots, radishes, kale, chard, and collards and surrounded by an herb and pollinator garden to attract bees, butterflies, and other beneficial insects. 

One of the principles of veganic gardening is creating an environment which mimics the natural ecosystem and minimizes outside inputs. We have a compost pile on site, plus lots of leaves and pine needles for mulch. The only thing we’ll need to be careful about is not being too inviting to the deer, birds, and woodchucks who live nearby! We’ll experiment with row covers and fencing tied with CDs.

Thank you to all who attended, the Unitarian Universalist East for the space, and to Awesome Foundation for the "seed money" to start planting!

Planting a Chef's Garden Class

I held the first official class at Ahimsa Health & Harmony recently, and it was a ton of fun!  There's nothing like digging in the dirt and playing with food to make you feel like a kid again!

Twelve of us gathered in the classroom space to learn about "veganic" growing methods for kitchen gardens.  This takes the principles of organic - no chemical fertilizers, pesticides or industrial products - a step further by also avoiding animal products.  Instead of using bone meal, manure, blood meal or other animal byproducts, we use "green manure" such as seaweed, cover crops, and compost.

We planted up some pots with Fafard potting soil, coconut hulls, and liquid kelp and made a kitchen garden with oregano, chives, parsley and pansies, then tucked in some pea and nasturtium seeds to surprise us later in the season.

Everyone received a recipe for Chimichurri made with wild garlic mustard, dandelion greens, parsley and oregano, as well as a taste sample on some baguette.  I hope these little pots inspire everyone to get digging in their gardens and grow a bountiful harvest to share with family and friends!

My Italian Garden

grapevines twine the garden fence

One of the benefits of living in a house previously owned by an older Italian couple is inheriting a garden filled with culinary staples from an Italian kitchen, like oregano, parsley, mint and chives.  I;m making new discoveries nearly every day as green things keep popping up in unexpected places.

One mystery which had us baffled for a couple of days was this tall, herbaceous plant that seemed to appear out of nowhere.  Its fuzzy leaves reminded me of black-eyed susan, but within a week it a growth spurt of two feet and almost an equally wide spread.


After much research and desperate plea for assistance on Facebook, we determined it was Comfrey, a medicinal herb praised for its ability to heal wounds.  I'll be keeping this around because it's high in nitrogen and also makes an excellent addition to the compost pile.

I've already made a few meals from some early perennials like oregano and leeks.  For Mother's Day I tossed together a huge Mediterranean Pasta Salad with oregano pesto, fiddleheads and leeks.

Later this week I roasted a spaghetti squash and sautéed some mustard greens and white beans in olive oil and garlic, then drizzled everything with more oregano pesto.  I think this sauce will be in heavy rotation over the next few weeks.  

I'll be planting organic seedlings of warm weather annuals like tomatoes, summer squash and eggplant this afternoon, and popping a few string bean seeds into the ground as well.  As the weeks pass, it will be fun to track the progress and reap the benefits in the Well on Wheels kitchen.

mustard greens

oregano

parsley

kale

snow peas

This week's menu

The theme is "comfort food" at Well on Wheels headquarters this week.  It always seems I'm in the mood for rich and creamy carbs once the weather changes, so the menu this week reflects that.

Seasonal zucchini makes an appearance in the first entree.  I sauteed it with some garlic and onions and seasoned it with lemon and oregano before cooking it down with some white beans.  This was accompanied by a generous portion of delectable potato au gratin made with rice milk and Daiya mozzarella.

The second entree featured baked tofu made my favorite way:  marinated in tamari and toasted sesame oil.  I topped this with a sweet and savory fig and balsamic reduction and served it with a baked garnet yam and Brussels sprouts.

The last dish is a vegan twist on an old standard:  Tempeh Stroganoff.  I added some mushrooms, carrots, peas, and onions to the medley and the end result was reminiscent of a deconstructed pot pie.

Summer Harvest Saute

When I looked inside my fridge this afternoon, it was empty, except for a sad little lonely zucchini, so I figured it was time to do some grocery shopping to find something to go with it for dinner.  But it was sunny out, and there was nothing on the agenda, so I decided instead to stop by the community garden.

I'm glad I did, because a fellow gardener was there harvesting a bed full of potatoes which he was happy to share.  He also said I could help myself to the hot peppers - don't mind if I do!  These are the kind that turn red and eventually dry into hot pepper flakes which I'll be using later in the season.  The stringbeans were also in abundance, so I filled a bag with a motherlode that will last me all weekend.  The row of lettuce leaf basil was absolutely gorgeous and so thick it was like a hedge.  I picked a couple of bunches because you can't go wrong with basil.

When I brought my haul back home, I wasn't sure how it would all come together.  A tomato based sauce?  Curry?  Instead, I opted for something incredibly simple, which at first I thought might be bland and boring, but because the veggies were so fresh, the minimal ingredients really let the summery flavors shine.

This is my incredibly quick, easy, and surprisingly delicious recipe for a summer saute that can be used as a side dish, or in my case tonight, as a perfect dinner.

Summer Harvest Saute
2 all purpose potatoes, cubed
2 big handfuls of stringbeans, trimmed and cut in half
1 large zucchini, cut into half moons
1 cup yellow onion, diced
1 Tbl olive oil
1-2 Tbl Earth Balance margarine
1 Tbl Dijon mustard
sea salt
fresh basil

Place potatoes in a pot of boiling water and boil until fork tender, about 10 minutes.  Remove and drain.  Add stringbeans and boil for 5 minutes, or until soft.  At the risk of overcooking the stringbeans, they soak up the sauce and taste surprisingly buttery if cooked beyond the bright green stage.  Drain and set side.  Meanwhile, in a large pot, saute zucchini and onions in a pan with olive oil on medium low heat.  Cook approximately 5-10 minutes, stirring occasionally, or until soft. Add the margarine and Dijon mustard, then turn off the burner and let the heat of the pan melt the margarine.  Stir together to form a sauce and season with sea salt.  Garnish with a chiffonade of fresh basil.    



    

Mediterranean Quinoa

Yesterday was one of those days of overscheduling and packing too much in, and by the time my tummy was signaling it was ready for me to call it quits for the night and get something on the table, I realized I was at a loss for what to make that would satisfy the hunger.  I had a craving for something salty, so I was thinking maybe olives would do the trick. With salt as my guide, I rummaged around the kitchen for what I could pull together into a quick meal.

The default option would've been pasta, but on this rare occasion I didn't have any on hand.  I didn't want to wait for rice to cook, and even though I've made an awesome lentil and olive pilaf in the past,  I wasn't in the mood for something that heavy.  So I decided that quick cooking quinoa would provide the backdrop for the meal.

I combined the cooked quinoa with a contrasting color palette of red and green:  chopped kale, roasted red peppers, capers, kalamata olives, and sundried tomatoes.  To round out the pilaf and add some substance, I tossed in a can of red beans.  Of course, everything was doused liberally with olive oil and garlic, and seasoned with salt and pepper, dried oregano, and fresh basil from the garden.

Pretty good result considering the theme of the evening began with the mantra "Just Get It on the Table."

Wild Chive, Arugula, and Garlic Scape Pesto Pasta

Tonight's dinner came courtesy of Mother Nature and was almost entirely free, except for the pasta, slivered almonds, sea salt, and olive oil.

This time of year wild edibles in the allium family (chives, ramps, garlic) and greens (dandelion) are in abundance, and they make the perfect ingredients for a quick meal.

Last year's crop of collard and kale are putting on a blazing show of yellow flowers in my garden (making the bees happy!), and they're still producing tender green leaves.  The arugula is also flowering, and the leaves are sharp and spicy, making a nice base for pesto.

I added some garlic scapes, chives, slivered almonds, olive oil, and sea salt to the food processor and whisked up a batch of pesto to toss with penne pasta.

After blanching a generous handful of collards, kale, and dandelion greens, I tossed everything together.  This lovely meal came together in 15 minutes and it was ideal for a spring cleanse.  

CT Vegetarian Fest Recap

What an exciting weekend!  I am so happy to have been a part of the first Connecticut Vegetarian & Healthy Living Festival hosted at the CT Convention Center in Hartford this weekend.  Thank you to all who attended, volunteers who ensured everything ran smoothly (and for tracking down that elusive food processor!), vendors and non-profits who showcased amazing products and services, provided musical entertainment, and who screened the  brilliant documentary Vegucated.  It was a fabulous opportunity to connect with others of like-mind, and perhaps even open some minds (and hearts!) to the benefits of vegetarianism.

I've read anecdotal reports that approximately 5,000 people attended the event... in Hartford!  And not even for a UCONN game!!  Great job publicizing and spreading the word in advance!  In addition, hundreds of bags of canned goods were collected for organizations such as Food Not Bombs and the Connecticut Food Bank.  I hope someone enjoys the canned mango I donated!

I had a great time giving my presentation, "Waking the Taste Buds:  Foods of Spring."  It was a tough slot since Chef AJ and Ellen Jaffee Jones (Vegan on $4 a Day) were also presenting at the same time.  Decisions, decisions.  I was glad to see about 35 people huddled in close to hear me talk about healthy spring foods like asparagus, radishes, and quinoa.

I think the Asparagus, Radish, and Quinoa Salad with Dijon Vinaigrette, Pistachios and Herb Oil was a hit!

Here's some of the nice feedback I received:

"The class was extremely informative.  Mary was very kind and entertaining, and the quinoa salad was simple and delicious!  I will be going home to make some!  This class was sure a highlight."

" I enjoyed learning about the health benefits of some of the ingredients like asparagus.  Mary was very nice.  Thanks for the class!"

"Delicious recipe.  Easy to make.  Great idea to take along for upcoming cookouts, picnics, etc.  Informative nutrition information."

"Great recipe!  Very knowledgeable, personable presenter." 

[special thanks to:  Michael for photos, my cooking assistants Devin & Jessica, Carol for the good mood (ring), and my awesome mom, the roadie, editor, head cooking assistant, and everything else!!] 

yay - microphone!  wish I had my guitar!

nice crowd! 

 mixing the vinaigrette

here's the herb oil in progress 

getting it all lined up and ready to go

my mom doing her thing 

leftovers work really well in zucchini boats!

Waking the Tastebuds: Foods of Spring

I've been preparing all day today for my presentation this weekend at the first annual Vegetarian and Healthy Living Festival at the Connecticut Convention Center, and all I can think about is asparagus!  It's one of my favorite vegetables because it has that elegant, chi chi look, and yet it's so easy to prepare.  Just a quick dunk in a pot of boiling water, then a rinse of ice cold water and it's done.

I'm going to be demonstrating how to make a quick and easy salad with it along with a more common spring veggie, the radish.  These are like the yin and yang of the vegetable world:  One is prized and classy, while the other is more like the uncouth cousin nobody likes having around.  And yet, somehow, they come together in perfect familial harmony in the recipe I will be demonstrating on Sunday:  Asparagus, Radish and Quinoa Salad with Dijon Dressing, Chives, and Pistachios.

This is the same recipe I prepared for the "Planting a Chef's Garden" presentation I did last week, but it was such a hit that I decided to reprise it this weekend.  Plus, this will be a chance for those who weren't able to attend last week to get a taste.  It's so easy to make.

I hope you can stop by, say hello, and try a sample.  I'll also have cookbooks and aprons for sale - wheeeee!!

Planting a Chef's Garden

It's been a busy week here at Well on Wheels headquarters.  On Wednesday I did a presentation called "Powered by Plants:  Healthy Whole Foods for the 21st Century Athlete" at New Milford Public Library. Even though there weren't many traditional athletes in attendance, all of the feedback afterward indicated that the nutrition information I provided was very helpful for the layperson considering a plant-based diet. Two people even commented that I've inspired them to try going vegan right away!  Woo!  That's always nice to hear.

The next day I was in Orange, CT giving a presentation called "Planting the Chef's Garden."  This was a fun one since I did a mini cooking demo of my new favorite spring vegetable salad, Quinoa with Asparagus, Radish, Pistachios, and Dijon Vinaigrette.  I also accompanied this with some clover sprouts drizzled with parsley and oregano oil and garnished with pretty little pansies from my garden.  Attendees also left with their very own pea seedling which I started last week.  It's so exciting to see them sprouting!

Here's an excerpt from another happy attendee:

Just wanted to say how much we enjoyed your session last
night at the Case Library in Orange. I just made the quinoa salad
that you had and my husband tasted it and loved it too. What a treat!!! 

Rawsomely Garden Fresh

I'm so excited to see green stuff growing in my garden... and it's not just weeds!  Yesterday I trimmed my first batch of Mesclun Greens and made a big salad for lunch and a little side salad for tonight's dinner.

Nothing you buy in the grocery store, not even organic, comes close to how delicious and delicate these leaves are.  They're loaded with water and the sun's energy, and they're sweet, too.  Without sounding all new agey and mystical, they really do feel like a life force is entering your body.  In a good way.

I also made a creamy cashew dill dressing to drizzle on top.  The dill was also fresh from my garden, and the flavor was light and refreshing, unlike the dill you get at the grocery store which I often think has a flavor reminiscent of gasoline.  This was pure dill, and heavenly, too.

Yesterday's lunch was topped with an avocado.  There's nothing better than sitting outside on the deck in the sunshine, eating a meal made from produce that you pick with your own hands right out of your garden that you planted.  And as I sat munching away, I thanked the sun, the rain, the compost, the seeds, and the alchemy that brought it all together in the form of lettuce on my plate.

Tonight's salad had the same dressing, a few remaining greens, a handful of snap peas also from my garden, and some grilled tofu leftover from Father's Day.  Pretty nice way to start the summer.