I’ve been spending my Tuesdays and Fridays picking strawberries, arugula, and salad greens at Jones Valley Urban Farm. Crawling out of bed around 8:30 is tough for the unemployed, but when I get there it’s all worth it. For one, the coolest farmer (and the only regular to attend my yoga classes) works there, Charley. We’ve shared a few laughs and waxed philosophical over strawberry sorting many a time. His company softens the blow that I really have no one expecting me to be anywhere at anytime. He’s pictured above with his super hip and cool girlfriend, Julia. Aren’t they the perfect picture of today’s young farmers? I’m thrilled to call such forward thinkers my friends.
During our last conversation over the strawberry bed, Charley happened to drop the word: Jam. I think that’s all he said, but it got the wheels in my head turning. Picking and sorting strawberries into the “goods” (to be sold to local B-ham restaurants) and the “bads” (too soft, too wholly, too green), I got to thinking “what’s going to happen to them? I took a bag of rescues home, saving them from the compost pile.
First came sorting.Then boiling and bottling.
2lbs strawberries (about four cups)
4 cups sugar
1/4 cup lemon juice
I found the recipe quite sweet and might cut back on the sugar next time. Basically, boil for a looong time. My thermometer was broken (I later found out) so I boiled much longer than 20 mins. You want the mixture to come to 220 degree. I don’t think it’s possible to burn (comment if I’m wrong) just be sure it doesn’t stick to the bottom by stirring every so often. Since most people seem to under cook their jam and it comes out more like soup, I’d ere on the side of overcooking rather than under.
And what’s strawberry jam without homemade biscuits. These tasted great the day they came out of the oven, but by day two kinda sucked. I’m still perfecting my recipe, so I’ll get back to you on it. They did photograph well though.
The ayruvedic diet seemed doable on paper, but things quickly went south. Eating the same thing everyday (bitter foods as defined by my dosha) for a week is simply impossible for someone who loves dining as I do. I jumped ship in Atlanta. Mussles, fries, and Champagne at A Pied a Cochon. My French meal filled me with a decidely French perspective on the whole idea of a diet– not even zee smidgen of guilt. Oui, Oui.
Well it wasn’t that bad, but after the first tequila shot came a complete disregard for my cleanse status. I followed it with handfuls of pistachios, pita and salsa, and my favorite Terra chips. It wasn’t pretty. I went to bed guilt ridden and bloated. This morning, woke and vowed to do better. I started with quinoa kitchari with broccoli, then this lovely green juice mid-morning. It’s chard, broccoli, apple and pea sprout. My body hasn’t taken in so many veggies in a while and is right now rebelling with a constant craving for Sweet Tart jelly beans. Nearly as pretty as the juice above and much, much tastier. Sigh.
Woke before dawn to start day one of the cleanse. I sat and waited for the sun to peak sipping the advised hot lemon water. I contemplated hitting the yoga mat but instead opted for my pillow and crashed until 8:30. Not the best start, but I did work through my practice around 2:30 and soaked in the lovely afternoon sun. Afterward, gorged on the beautiful salad above. It’s full of earthy goodness: jicama, tomato, arugla, endive, cilantro. I drank the lemon olive oil dressing that pooled at the bottom then lay on my bed and took a nap with a full, round belly.
Three hours later couldn’t resist a shot of tequila before heading to the Wilco concert at Sloss Furnace
I’ve embarked on Birmingham Yoga’s Teacher Training Program. After 16 hours of yoga asanas and philosophy this weekend, I’ve come away with a pulled shoulder and a realization that after 5 years of off-and-on practice, what I know could fit in my outstretched pinky toe. As such, I’m determined to eat, sleep, drink yoga for the next couple of months–which explains the above photo.
Tomorrow, begins day 1 of a 15-day auyrvedic cleanse from my favorite cleanse book by Adina Niemerow. After identifying my dosha, (I’m a Pitta marked by my competitive nature and hearty appetitite) I’ll eat veggies and grains to bring myself into balance and avoid foods that aggrevate my dosha. The theory is that when our bodies are in balance, we naturally crave foods that are good for us. Weight gain, eating too fast, not eating enough, etc. are supposed to all be solvable through ayurveda.
There are three doshas: Vatta ( Creative types, have a hard time gaining weight) Pitta, and Kapha (Grounded, gain weight easily). If you’re curious about yours, the Yoga Journal has a great quiz.
More than a diet, this cleanse is a lifestyle change. I’ll be challenged to rise and eat with the sun to better connect and ground me to my environment. I’ll be calling on the Hindu God Balrama, Hindu God for strength, and protector from desires (chocolate) to get me through this.
Nothing get’s the heart pitter-pattering like delicate sprouts peeping up from the soil after a long and unforgivable winter. Granted, south of the Mason-Dixon “winter” is just one really long, barren Spring. My spirits soared upon discovering these tender buds on a weekend trip to Oak Mountain. Thought I’d share them with ya’ll. I’m not sure what they are. If you do, please comment.
Hoping I hear more than my echo back on that one. It’s been awhile and I’ve been posting to a new site, Tales from the Road. I’m working as a travel writer through the end of the year at Southern Living. From there, I’m hoping to land something full time and dedicate a bit more time to this site. Until then, I’ll keep you updated on my goings on.
Ever wonder how they made spaghetti before the noodles came in cardboard? I honestly didn’t. But when my friend Eric Kroh said he could make pasta from scratch, and that it was much better than the store stuff, I was interested. Here, he shows us how.
Apparently more than recipes. Authors Penelope Bingham and Connie Fairbanks will discuss the evolution of the cookbook Dec. 5 at the Newberry Library. The title of their presentation, “Cultural, Technological, and Sociological Changes in Cookbooks from the Early Twentieth Century to the Present,” is certainly a mouth full, but the speakers sound quite interesting. “Bingham is a food historian and cookbook collector, as well as an Illinois Humanities Council Road Scholar who has lectured extensively throughout the state on the cookbook’s place in society. Fairbanks, an avid cook, is author of “Scratch That: Seasonal Menus and Perfect Pairings,” The Stew reports.
The event starts at 5:30 p.m. with a cocktail reception, followed by the 6:15 presentation. Admission is $9, which includes drinks (wine, beer and soft drinks) and light appetizers. A book signing will follow the presentation. Click here to register online.
The wait is over! After 4-days (Yes, 1 2 3 4) without our cinammon rolls, Anne Sather is opening their doors — their new doors six-doors east at 909 W. Belmont.
To celebrate the move, the restaurant is serving free breakfast tomorrow from 7 a.m. to 9 a.m.
