red butterhead lettuce
(free item: jalapenos)
“Purple carrots aren’t simply a novelty. Purple carrots’ unique color reflects their healthy phytochemical constituents. Not only does the Purple Haze variety have the vitamin A and beta-carotene of ordinary carrots, it’s also rich in anthocyanins, the antioxidant compounds that give blueberries their distinctive color and superfood health benefits.”
- – Rodale’s Organic Life
That’s the number of chickens killed in the U.S. in 2008 according to the USDA. Based on one calculation – assuming there are 300 million meat eaters – each person consumes over 27 chickens per year! Violence is American as Chicken Pie! Yet, the idea of buying a chicken in the supermarket with its feet still attached – disgusting! Or what if your chicken still had a feather sticking out of its breast? I’ll be the first to admit it, I’ve been eating meat all my life not ever fully understanding the life and death of the animals I’ve been eating. We are so dis-attached from our land and our food. The prospect of killing a chicken feels so alien that most have to ponder if they can stomach the event. How can we even start making decisions – be they personal or political – about our food, earth, and land when our relationship to chicken (or slabs of breast wrapped in seran wrap) is only through the lens of a consumer?
PASTURE TO PLATE
Last Saturday we had somewhat the perfect workshop. Matt Anderson came down to instruct us. One big rooster was used during the demonstration – and after the plucking and the gutting, it was handed over to Sarath who took it into the kitchen. Everyone had the option of processing their own chicken, and most did. Some people blessed the chicken before they started, others gave a blessing as the chicken was drawing its last breath. Some were pros, and some people definitely turned green. Everyone was engulfed in the detailed processes of evisceration. I’m not sure exactly how deep this event impacted people. Not sure if some walked away committed to a life of vegetarianism. Or, if others became even more determined to explore their relationship to meat. But to conclude the workshop Sarath came back out of the kitchen with a rooster seeped in lemongrass, kaffir lime leaf, galangal, garlic, and fish sauce, and topped with lime, cilantro, mint, scallion, and thai chili pepper. It was a meal and a chicken that we could fully, thoroughly appreciate.
Thanks to folks who have supported me in this endeavor by purchasing one of my pasture-raised chickens. You can buy them and choose your pick-up location and date right here! You can even order a large one to use for thanksgiving! And some photos coming in from our members:
SHORT FALL CSA OFFERING IN NEWTON
Small ($10 per week) and medium ($20 per week) sizes. Pick-up on Saturdays between 10 – 12 at 54 Albermarle Road, Newtonville 02466. Pick up days are on November 5, 12, 19, as well as on December 3, 10, and 17. Expect to receive primarily vegetables – but sometimes eggs and mushrooms. To sign-up for the Newton CSA click here!
HOW TO EAT DELICATA
My niece Rumi knows that it’s quite simple! Cook as you would any other squash. Save the seeds to roast. Slice into circles or donuts. Cut circles in half to make moons. Or slice it down the long (horizontal) way. Or, cut off the tip top and you can stuff the whole squash. What’s great about delicata is that the skin is tender and tastes great, so please don’t waist any time peeling.
Roasted Delicata w/ Parmesan & Walnuts by Things I Made Today
Pumpkin Seed Pesto Pasta w/ Caramelized Delicata Squash by How Sweet It Is
Roasted delicata squash with maple syrup and thyme by Mom’s Kitchen Handbook
Roasted Curry Delicata Squash – on Nourished Roots
Parsley scallion pesto w/ delicata – on Everyday Healthy, Everyday Delicious
Purple carrots w/ garlic tahini – on Primal Gourmet
Wholewheat purple carrot cake w/ honey-cream cheese drizzle – on Matters of the Belly