Cold is coming
So, I've admittedly been firing up the oven despite the warm weather.
The leaves were falling, and the squash were ripe, so who can blame me?
But soon enough the weather will shift and we will actually be craving cold-season foods.
One recipe that I like to make a least once during the late fall is a potato leek soup. There is something about the potato that transforms a soup into a satisfying, hearty affair.
Leek is a nice, mellow allium, but the real star of the dish is the potato, which has the power of thickening up the soup and giving it a nice mouthfeel.
It seems like potatoes have taken over lately, being featured in a soup that is a play on the loaded baked potato, and taking the vegan culinary world by storm in a variety of creamy soup dishes.
As if adding creaminess wasn't enough, you can also add potatoes to your soup in gnocchi form.
Enjoy any of the above while wearing your favourite sweater and snuggling up to your favourite human, pet or pillow.
Vegetables make Thanksgiving better
Move over turkey, because, the real stars of Thanksgiving are vegetables.
What did you expect? I'm a vegetable farmer!
But it is a fact that the idea of having a celebrated meal consisting of potatoes, parsnips and turkey was cooked up by a certain Sarah Josepha Hale, editor of the popular women’s magazine Godey’s Lady’s Book, in the early 1800s, nearly 200 years after the infamous first thanksgiving in 1621. Unfortunately, Hale didn't think to commemorate First Nations people along with her trendy spread, but I digress.
When you actually think about it, trends aside, the importance of Thanksgiving is to lead "guests anone Unto the kitchen room, ne spared for niceness none." (Spenser)
So we fuss, hopefully not because we fear judgment, but rather because we mean to provide our guests with a lovely meal.
We wish to let the feast speak for us, to say, I love you, my kin, and the effort I have placed into this meal is for you.
This is exactly what we feel when we grow the vegetables you are about to prepare. Similarly, it is also our way to say that we love you, and that this love is what fuels our work.
This is the trend that I want to bring home. The trend of caring for an ingredient so that it might translate in the care for a person, or a group of people.
With that in mind, here are some meal ideas that, for me, evoke love and caring.
So regardless of whether you opt to serve a kale gratin, or the latest fresh alternatives to Thanksgiving, one must remember that it is, above all, a celebration for the ones we care about.