Is it presumptuous to say it's been a momentous start to the New Year enveloped by an unprecedented amount of optimism? We think not.
Michael Pollan's analogy of the 'President we elected to the Chef we voted' into the White House is brilliant. The food that we eat is related to everything from our consumption of fossil fuels to the viabilities of our local economy. Yes, we too, can make a difference by what we buy and put into our mouths.
Our resolutions are simple. They also aren't any that we can't keep. We're committed to be more aware. To shop locally. To buy responsibly. To maintain sustainability. To support our community's farmers. This recipe says just that----- as all of our ingredients were sourced from the Ballard Farmers Market in Seattle.
What are your resolutions?
We recycled our left-over beets from the Farmers Market post below into a velvety beet soup with a dollop of sour cream finished with Lavender Rosemary salt.
1. Put left-over puree on stove stop and simmer for 3-5 minutes. For the initial puree, we added 1 cup of chicken stock and 1/2 tsp of butter to the blender.
2. Add 1/2 cup of heavy whipping cream, stirring until it incorporates.
3. Pour in bowl, adding a dollop of sour cream finished with a sprinkle of Lavender Rosemary salt.