Thursday, September 27, 2012

Forward On...and on

There have been whispered conversations about it. Environmentalists, food purists, Eco-folk, farmers and more have all been discussing food policies!!!!! (Yikes) What rights we'll have, what rights will be taken away, who controls our food and on and on and on. My question is when and how do we begin the work (not conversation) about liberating our own personal growing power back into our own hands.

As a mother I'm constantly reinforcing to my children the responsibility of taking ownership and care for themselves. And it really is that elementary. When do we decide to plant the seed that will nourish ourselves and families?

There will always be someone vying for power and control. How and what we eat as well as food control is only in someone else's hands when we relinquish it from our own. Happy planting!!!! Love.

It's fall time. The leaves are changing, the winds are picking up and as the night time and early morning chills settle in, I am activated to return to simple, nourishing and healing foods. At the farm callaloo (aka amaranth) is plentiful as well as several varieties of squash. Check out our recipes for Golden Nugget Squash and Callaloo. Maitu-Ital style.

Golden Nugget Squash
  • 3 young golden nugget squash chopped 
  • 1/2 red onion diced
  • 2 cloves garlic minced
  • 1/4 cup vegetable broth or h2O
  • 2 tablespoons of coconut oil
  • 1/2teaspoon of red pepper flakes
  • Salt to taste 
Combine all ingredients in a round casserole dish. Give it a nice toss around to ensure the squash is covered. You may want to add a bit more broth (another 1/4 cup) at the bottom of casserole as basting liquid throughout the cooking process.
Cook in a preheated 350F oven covered for 15 minutes. Then uncover for an additional 15 minutes until squash is fork tender. Let cool a bit and Serve.

  • 1 large bunch of callaloo sliced thin
  • 2 cloves garlic chopped
  • 1/4 large onion sliced
  • 1 Hungarian wax pepper (or any pepper you like) sliced
  • 1/2 ripe tomato sliced
  • 1 black cardamom pod cracked open
  • 2 tbsp sesame oil
  • Salt and cayenne pepper to taste 
  • 1/4 cup vegetable broth or h2O
In a large sauce pan, heat the sesame oil on medium heat. Add the garlic, onion, pepper and 
cardamom pod. Sauté until onions begin to turn translucent. Add callaloo and continue to sauté. As the callaloo begins to soften add tomato slices and broth. Allow to cook down just a bit, keeping callaloo a bright green. Add salt and pepper to taste, serve on top of a nori sheet with squash. Injoy!

My kitchen sounds like "Alkebu Lan" by Christian Scott off of Christian Atunde Adjuah