Hospitality for the Coming Age
Jul 11 2011
We tried to talk about extending Jesus’ table at the Church of the Brethren Annual Conference this summer…turns out to be a tricky conversation. LuAnne Harley reminded me of this simple song that sums it up quite well. Here’s my version of it, but LuAnne and Brian probably have a grander recording!
Jun 14 2011
Gather ripe, succulent vegetables from your own garden or local farmer’s market. Be resourceful: celebrating local, seasonal ingredients will delight your taste buds, afford your body the best nutrition, tread gently on your ecosystem, and enrich your appreciation of the process. You can use virtually any vegetables, but focus on variety in color and compatibility in flavor:
½ small head cabbage, cut into ~2” chunks
Cabbage will shrink when steamed. Though a distinct vegetable that does not play well with others when raw, cooking and combining with a variety of vegetables keep cabbage from overwhelming the dish.
½ lb. green beans, cut into 1” pieces
Strive for general consistency in the sizes of vegetables so each can bring a harmonious contribution and we can mix and mingle tastes on our forks.
1 small head cauliflower, cut into small florets
Don’t concern yourself with cauliflower florets’ refusal to conform to the other veggie sizes within the dish – too much unity can be bland, and uniqueness is a blessing.
2 c. bean sprouts
It’s easy to sprout your own, but don’t feel guilty if you use canned sprouts; be authentic to your own desires and priorities.
4 carrots, cut into thin sticks
If you don’t find carrots, use another sweet, bright vegetable or you will sacrifice essential diversity. Resist homogeneity before it deadens your dish! Continue Reading »
Nov 02 2010
Today I put my garden to sleep for the winter. It was a sad task, and one I had been avoiding for the last couple weeks, even though our nighttime temps had dipped below freezing several times.
But my proud tomatoes and sturdy parsley have continued producing – in fact, I fully expect to find new growth next week. (The rest of the garden was not faring so well, and I picked some sad peppers, basil and mint).
Of course I couldn’t let any of my massive pile of green tomatoes go to waste, so I looked online for a good recipe. What I found was a true delight, because it used absolutely every item that I had just gleaned from my late harvest:
Plus, pickles are an easy way to preserve food because it doesn’t require cooking or canning. Even better, the recipe is courtesy of Lynne Rosetto Kasper, so you know it will taste good! Check out the full recipe for Italian Farmhouse Green Tomato Pickles.
True confession – 1/3 of the way through coring my mound of tomatoes, I gave in and just turned the rest into salsa verde, adding hot peppers, garlic, onion, bell peppers, cilantro and salt.
Just think – I could have left all that delicious-ness in my back yard for another week! Now I have a gorgeous row of colorful, late-winter jars cooling in my kitchen. And I just heard the first seal “POP”!
Mar 22 2010
I stumbled across theologian and historian Martin Marty discussing building cultures of trust on Speaking of Faith (first person). Check it out!
Such cultures of trust and relationships of depth and constancy will be our only hope as we move through fear, greed, scarcity and judgment. Marty is moved by the sentiment that “we are members, one of another” in Ephesians (and throughout Jesus’ teachings and the early church), and knows it extends across faith/no faith lines.
I’m quite excited that Martin Marty will be the keynote speaker at Bethany’s 2010 Presidential Forum. Reigster today!
Jan 04 2010
Cumin and other spices in a Hebron market stall
I tasted this most delicious salsa of my mother’s creation last week, and came back to Richmond with a craving.
I have all of the ingredients expect the bell peppers (I could use canned tomatoes). (Un)fortunately, I can’t buy peppers in January without a lot of guilt. So I sent a hope out into the universe, and found some dumpster diving yesterday! Salsa coming soon.
This salsa is thick, and the cumin gives it such a rich flavor.
Sep 15 2009
I and the folks I hang out with are often distressed that we don’t have more/any (depends on who you ask) great local coffeeshops to hang out in, or other establishments that showcase local talent and products.
Our town is ~36,000 people.
The town I grew up in is ~6,000 people, and have a fabulous local coffeeshop. It’s not necessarily a money-maker, but it’s popular, and well-loved. It began with financial investments form many interested parties, a model that our food co-op is now exploring.
Read this delicious reflection from manager Zach, and dream big – if North Manchester can have KenapochoMocha, what can we create together?
Jul 20 2009
tamarind date chutney
I feel a resistance to the idea that “most things are fine in moderation.” I am not a moderate person, and tend to enjoy experiencing things in extremes. For example, strawberries are my very favorite food. I have this idea that I would be a more enlightened person if I found the first strawberry of the season to be the most delicious delicacy of all time, and was totally satisfied with those two bites. But I prefer strawberries by the handful.
When I talk with people about eating locally, they often feel resistance when they think of the important foods that they simply can’t find locally: chocolate, coffee, many kinds of fruits, olive oil, etc. For me, it’s spices (and yes, chocolate).
But eating locally, whether by choice or by necessity (which may come sooner than we think), does not have to be an absolute. If we were able to supply the majority of our diets locally, we could certainly import the special stuff. Trade will never cease altogether, but we will have to learn to focus on locally available food (and then we’ll have energy resources for trade).
In honor of the special stuff, I offer this recipe that I love, that is completely non-local.
To make tamarind concentrate (the recipe refers to the glossary, which I’m not posting), soak 1/2 cup of dried tamarind (which is how you’re most likely to find it in the US) overnight. Strain the liquid and save the pulp. You may want to strain a couple times to really get concentrate (or just use less water in the recipe). And good heavens, save the juice too! Use it to make yummy drinks or put it in baked goods.
May 03 2009
Donna, Anna Lisa, Al, Travis and Karen after sharing dinner.
Every once in awhile I hear a story about someone transforming a moment of violence or theft, and I am moved. It’s like a peace activist’s dream come true – to have an opportunity to put all those theories to the test and find a humanizing outcome.
I have learned a lot about sustainable living and expect to be eating well, even as the economic crisis deepens. Many of the people I love live on farms with strong food supplies. “What will I do when hungry people from the city come to my farm with guns and demand our food and water?” is a common question in my circle of friends. Continue Reading »
May 02 2009
Bread pudding recipe
Bread is often something I end up with too much of. Freezing it is always a simple way to avoid wasting it. This bread pudding recipe is another.
As you can see, there is no specification for temperature or time. I put the oven to 350, and baked it for about 40 minutes, followed by about 10 for the merengue.
I used extra bread, and lemon juice instead of lemon flavor.
I doubled the recipe and used a 9×9 casserole pan.
Apr 20 2009
The last bits of the soap bar that are way too small to use without annoyance melt down well to make new soap. I'll take anyone's soap and candle scraps!
“There is no waste, only creative challenges to find meaning and new opportunity,” I wrote last fall, as I developed my “metaphor for ministry.”
Throughout this year I have continually been drawn to the art of avoiding waste. I have planned many, many meals around food left to rot in seminary fridges (and therefore eaten much more dairy than I, an ex-vegan, would like to admit).
My arts-and-crafts projects focus on using materials that would often be thrown away. I’ve made windchimes from tin can lids and used dental floss. I’ve made purses and pads from fabric scraps and unmendable items. I’ve spent hours researching things to do with plastic bags that won’t send more poisonous gases into the atmosphere. (Any ideas? Other than crocheting, which I need to learn to do.)
I’ve nastied the Honda hauling food scraps from school and church to my worm bin, where the food you left on your plate becomes worm food, then worm poop, then earth food, then animal food again. (Wait, does that imply that earth poop is vegetables!?) Continue Reading »