Korean warn rice salad with bulgolgi-style tofu, raw and pickled vegetables, and a fried egg
I hold this dish near and dear to my heart. It has traveled with me through many years and places and grown and changed in that time. My first encounters with it were at Blue Cactus in Columbia, South Carolina. I was maybe 20 then and had never been exposed to Korean food in my life. In fact, I'm sure at the time I'd never eaten any authentic Asian cuisine of any kind. I was intimidated. I didn't know what to think of this strange bowl of hot rice, cold lettuce, and unidentifiable pickled things with a big old runny egg yolk sitting on top. What the heck is this thing? Who eats like this? It turns out, I do. Of course, you all probably know that by now, but I didn't know it then. This was totally uncharted food territory for me. The only pickled thing I'd ever eaten was pickled cucumber. This dish was one of the many that began opening doors for me- showing me new parts of food, new ingredients, new techniques. And it certainly didn't hurt that it was served at one of the best restaurants in town. A little hole in the wall place. The food takes forever and it's bring your own beer- but that's part of what made it great. We'd go and spend hours there, drinking some wine and waiting anxiously for our mouth-watering dishes to emerge from the kitchen. If you're ever in Columbia and have a few hours to spare, I highly recommend a visit. And I highly recommend the bibimbap.
Crispy tortillas stuffed with beans and cheese and topped with salsa and vegetables
Two weeks ago I was in Mexico. More specifically, in the Yucatan Peninsula- in and around Meirda. I went with a team of professors to host a soils workshop at the Autonomous University of the Yucatan (UADY) and to visit some sites for a new research project. I spent an entire day touring agroforestry systems, milpas, and Mayan home gardens. It was lovely. There was a gorgeous variety of fruits available and a host of native spices. Yucatecan cuisine is quite unique- punchy and flavorful, acidic, easy on the heat in the dish, heavy on the heat in the salsa. I thoroughly enjoyed it. It was not like Meixcan food I've had before, yet reminiscent of it. This garden tortilla pizza is also reminiscent of Mexican food you've likely enjoyed before. And it too, calls upon a few native Mexican ingredients. However, unlike Yucatecan food, this dish could not be farther from traditional.
A crunchy, yolky, bitter, fresh, crisp spring panzanella that comes together in no time
Something really exciting is happening right now. Spring. Going to the market when the season changes is one of my very favorite things. Just as I'm starting to tire of brussels sprouts and broccoli (that's a ridiculous statement- who gets tired of broccoli?) the asparagus, peas, and young onions appear. To everything- turn, turn, turn - there is a season - turn, turn turn. And that season is turning to spring before my eyes. Everything is waking up, leafing out, and getting down to business. I hacked down most of the winter garden to make way for summer. The weather here is already starting to feel like summer, so I'm fast-tracking all of the garden preparation. Tomorrow's going to be a busy day. After hitting the market this morning though, I wonder what great treasures I mat have unknowingly cast into the compost pile. During our Saturday morning market shop, Chris came across a big bundle of arugula flowers from Sage Mountain Farm. Arugula flowers (which are abundant right about now) are the most unexpectedly delightful thing I have tasted in a while. Only slightly bitter and surprisingly nutty. I grabbed a bunch and some dandelion greens and knew what I'd be making tonight.
Savory tofu crumble, pickled carrots and radishes, cucumbers, and cabbage
The other morning Chaco and I went for a hike with a couple of my co-workers. It was only the second hike I've gone on in months due to the unbearable summer heat. It was great to get my body moving in that way again. I've been practicing yoga fairly regularly this summer, but I haven't biked, hiked, or done any other cardio-related activity in far too long, and I miss it! Sometimes you don't realize how much your body needs something until you get it, and my body wants it to cool down so I can start hiking once a week and biking around town again. I've also been doing a little hard labor in the yard the past few mornings. I'm digging out a new sunken bed garden that will be ultra-gopher-fortified and Chaco-proofed. Between Chaco and the gophers, I've yet to have a successful winter garden. A year or two ago I started laying down chicken wire baskets in the ground before planting to protect the roots from gopher munching. It's been a fairly successful approach, but I've learned two important lessons. First, big cages are more effective then small cages. If the gopher can tunnel close to the roots, he can still cause serious damage. Second, even though gophers are mostly root eaters, they will come above grown and mow down the vegetative part of a plant if they really like said plant. And having attempted winter gardens for the past two years, I can tell you that gophers really dig Brassicas. Unfortunately, so does Chaco. So any brassicas the gophers missed, he readily gobbled up. I guess I can't blame them because we love them too, but I'm particularly fired up to have a lush, thriving winter garden after this less-than-excellent summer and I will not let these gophers (or my sweet, offey, vegetable-loving dog) take that away from me!
A savory, hearty breakfast bowl with pickled radishes and sriracha cucumbers
Everything feels very quiet and still today. Chris left for a conference on Saturday and won't be back until Thursday. I always feel suddenly incomplete when we have to spend time apart. We're both fairly independent people who require a certain amount of alone time, but we've grown very content and comfortable in each other's company and it's just strange when we are apart. Joni said it best- "the bed's too big, the frying pan's too wide". I usually spend the first day after he's gone bumbling around, feeling off and a little lonely, and then perk up around the second day and try to pack it full of things. If I can get swept up in my usual string of passions, I can drift off into a world where I forget that he's not here and avoid the onset of boredom. This morning, I woke up early and decided I ought to head off missing his companionship by cooking a really hearty, savory breakfast dish. Chris and I have been entertaining this idea of savory, vegetable-infused breakfast dishes a lot lately, but we haven't done too much actual experimenting. I think mostly it has to do with time. We get up plenty early, but always manage to fill up our mornings with odds and ends and usually just try to throw together something quick for breakfast. But if I planned my mornings a little better, I could be eating dishes like this every day.
Hi there! I'm Cara- plant ecologist, gardening addict, and whole foods enthusiast. My whole life revolves around plants, including my kitchen. Join me here at LWM each week as I post local, seasonal, plant-based recipes and write about my never ending quest to find balance and tranquility in this crazy little world.