Saturday, November 19, 2011

MASHED POTATOES AND FRIENDS

This past Saturday I headed up to my local, "organic-vendors only" Farmer's Market. I, as usual, walked away with more than I had come for. On Saturday my new find took the form of celeriac. I've always wanted to try it but have been intimidated [rightfully so in my opinion] by it's misshapen, root-ball form. Even so, I dutifully listened to the farmer explain why this plain looking vegetable should be my next purchase. One dollar and a few cooking tips later, I walked out with one in hand.

It's no secret in my family that I love, and I mean love, potatoes. It has always been one of my favorite foods. Thanksgiving is of course about meditating on and celebrating all of the areas in your life that you have to be thankful. This is something that should never be understated or ignored. Intentionally seeking out the blessings in your life is quite possibly the most healing and nurturing thing you can do for your body. A quick side on this, if it has been a tough year and you are finding it difficult to come up with just one blessing, start with being thankful for each breath you take while reading this post. You will be amazed at some of the other things that come to mind as you do this. The simple art of being aware that each breath you take is a gift can be quite revolutionary.

In addition to being thankful, Thanksgiving is about the potatoes. Oh, the potatoes. I like them any and all ways - mashed, steamed, twice-baked, sauteed, shredded, and used in baking [yes you can do this!]. I like them red, white, yellow, blue, purple, and pink [yes there are that many - I dare you to try them all!]. I'm sensing there could be Dr. Seuss book written about potatoes!

I hope this recipe inspires you to head out to your local Farmer's Market for the last few weeks of this harvest season if your market is quickly coming to a close [and even if it's not].

May you take the time to get to know the people who grow your food. May you see them as master's of what they do and come to deeply respect the work they put in to provide you and me with the best, most nutritional foods on the planet. May you listen intently when they describe each treasure on display and may you have the honor of walking out of the market with something unexpected in hand and a sense of deep joy and contentment permeating your soul.

Here's to all of the farmer's who are wrapping up this year's work and to those who carry on through the winter. We salute and thank you.





Special Note: If you are going to give this to your infant or toddler I would recommend eliminating the ghee and salt in his / her portion. 

[RECIPE ONE]

1 celeriac, peeled and cubed [cut into smaller pieces for a shorter cooking time]
1 lb. of potatoes of choice, peeled if desired and cubed
1/2 a cauliflower head, cut into small pieces
2 tbsp. of ghee [go here to easily make your own] or non-dairy butter [try Earth Balance Soy Free]
1 tsp. Real Salt sea salt, or to taste
1/4 - 1/2 c. non-dairy milk [rice milk has a neutral flavor and works well here]
2 - 3 cloves of garlic, minced very fine

Wash, peel [if necessary] and dice celeriac, potatoes, and cauliflower. Place all in a medium size saucepan and cover with water. Bring to boil and let boil gently until all the of the vegetables are very soft. Remove from heat and add ghee, salt, non-dairy milk [start with the smaller amount], and garlic. Using a hand mixer, beat well until potatoes are creamy and fluffy. Taste and adjust accordingly.

Serves 6 - 8, $0.75 - $1.00 per serving


[RECIPE TWO]

1 lb. potatoes of choice, peeled if desired and cubed
1 large rutabaga, peeled and cubed
1 large parsnip, peeled and cubed
1 - 2 medium carrots, peeled and cubed
1 tsp. celery seed
2 tbsp. of ghee [go here to easily make your own] or non-dairy butter [try Earth Balance Soy Free]
1 tsp. Real Salt sea salt, or to taste
1/4 - 1/2 c. vegetable broth
2 - 3 cloves of garlic, minced very fine

Wash, peel [if necessary] and dice potatoes, carrots, parsnip, rutabaga, and cauliflower. Place all in a medium size saucepan and cover with water. Bring to boil and let boil gently until all the of the vegetables are very soft. Remove from heat and add ghee, salt, vegetable broth [start with the smaller amount], and garlic. Using a hand mixer, beat well until potatoes are creamy and fluffy. Taste and adjust accordingly.

Serves 6 - 8, $0.90 - $1.00 per serving

I love to have sauteed kale or cooked red cabbage on the side of both of these recipes.












3 comments:

Cara Maat said...

tina, what market are you referring to- I am interested.

TINA VANDERKLOK, MS, Holistic Nutrition, LEED-AP said...

Hi Cara! I'm so sorry for the delayed response - holidays get hectic. I'm referring to the Sweetwater Market in the Hackley Health building near the Lakes Mall [Muskegon]. They were closed this past weekend but will be open this Saturday. At some point the go to every other Saturday. Here is their site:
http://sweetwaterlocalfoodsmarket.org/
Hope this helps!

Cara Maat said...

Thank you! It was so funny, i clicked on the link and the first picture I see is of my cousin :) I didnt put it together that she used to work at this market. I look forward to going!