Before the New Year...

The other day, I was just sitting around with grungy hair, no make up, in my PJs, around 1PM eating leftover lasagna for "breakfast," all while trying to pretend I don't have 500 loads of laundry to do --- that is once I actually unpack from our 2-week trip to VA. Which by the way, why on earth did I pack so much crap?



So goes by another couple of days.  I have been sleeping in, napping, not cleaning my house or myself during this time...because I'd rather be sleeping.  Hey, don't judge.  I did brush my teeth, just for the record. And instead of unpacking our luggage like a normal human being, our house looked like our luggage upchucked our clothes all over our living room.  And who wants to clean that up? 


I just want to stare at a wall for a couple days. 


It's probably a combination of the intense quarter at school, stress, not eating as well as I'd like, flying across the country the day school ended, not sleeping in my own bed, etc. I sincerely needed some down time.  And I picked up a cold while in VA, maybe from all the cooties on the plane... who knows. 


Speaking of gross things on a plane. I yawned, as one would do after traveling for 10 hours. And for some reason, my husband finds it amusing to stick his finger in my wide open mouth.  He always does this when I yawn.  And everytime it is as funny as the first time to him.   He did this on the plane but this time quickly pulled his hand away, with a slightly shocked look on his face and said, "Whoops.  Sorry. I don't know where my hands have been today."  Ugh. DISGUSTING. 


Anyway, being productive has not been on my radar over the last few days.  I've needed 10 hours of sleep to function.  I have however been making lots of lists.  Does that count?   I LOVE writing lists.  And I love checking them off.  If I forgot to put something on there that I took care of, yes, I'm one of those people (please tell me there are others) who may actually add it to the list just to check it off.  Not always, but sometimes, yes. Yes, I do. 



So, I thought I'd share a list with you...



1. shower - done. Since I don't live alone and I do have to return to society.



Okay, how about another list, but not a New Year's resolutions list.  I'd like to smoosh together Thanksgiving and Christmas and share some of the things that when I reflect back on the year, they make me smile.  These are a few things that I am thankful for no matter how many crazy things might have preceded or followed, because the truth is, time freaking flies and I don't want to forget the little things along the way that made it a good year, a good day or gave me a good laugh along the way.  There were definitely some rough spots this year, but I am a glass half full kinda girl.



Here goes it (in no particular order):

1. FOOD: a very generous family gave us the gift of a share at a CSA to get fresh veggies, herbs and flowers every week, June - October... seriously, the best gift. I cried. 
2. BABIES: one of my best friends had a beautiful baby boy this summer, which I completely melt over whenever I see him or just think of him. He's perfect in every way.  And it's amazing to see how fantastic my two friends are at being parents.  If you are interested in reading her blog, check it out at hairybabies... I always get a good laugh.  Just on time. Brittany is an incredibly talented writer and is just the funniest gal I know.  She'll be guest posting on my blog soon, so stay tuned.
3. MORE BABIES via SKYPE: speaking of babies, another dear friend of mine is about to have her 1st baby in the coming days.  So this thanks goes out to SKYPE, because of which I was able to do monthly "check ups" and watch the baby bump grow in Scotland from here in Washington state. 
4. MY NEW YORKER FRIEND: because she adds "Rs" to words just because. And most importantly, her laugh.  Ssshhhhh... if you listen carefully, you can probably hear it, no matter where you are.  I LOVE her laugh. It is so full of joy and love for life.  And she has the smile to match it. 
5. FAR FROM HOME, BUT NOT: somehow living 3000 miles away from my home has not seemed so far. I've been able to see my family, visit with co-workers, see my closest friends, be there for babies being born, graduations, birthdays and dinner time. 
6. HOT YOGA: Because I like detoxing publicly alongside several hairy, sweating, groaning men.  No, not really. Why is it that the last couple times I've gone, I've been cornered by male yogis who attempt the head stand positions when they can't even tie their shoes in the upright position?  I mean... good job guys. Keep up the hard work. Anyway, I've come to totally enjoy hot yoga. It makes me slow down, breathe, turn my mind off and strengthen my muscles.  I feel graceful (for a change).
7. PRAYER: I've experienced the power of prayer like I have never experienced in my life this year.  My faith has been rocked in the most incredible way.  And all I can say is God is good and He does come through.
8. SEAWEED, FARMS, HERBS: OK, for my friends/fam back in VA, just because I put weed and herbs in the same sentence, don't be alarmed (or disappointed, depending on who you are). I know you think I am going to a hippie school out here and get a little concerned when I mention how much I love "herbs."  Fear not.  I truly mean culinary herbs and medicinal ones.  I am incredibly grateful for getting to take some trips this summer that sowed into things I am passionate about and aided my learning... seaweed harvesting & kayaking off Lopez Island, spending a week at the amazing Quillisascut Farm in Eastern WA and touring herb farms and manufacturers throughout Oregon for 8 days. I loved all of it. Minus the part where I almost sliced off my left index finger on one of the camping trips.  It's till numb, but that's another post, another day.
9. MUSIC: Seeing my favorite band play, TWICE!  The Classic Crime.
10. SCHOOL: I love my school (Bastyr University) and all the classes I have taken.  Everyday, I'm just grateful to be here, doing what I love and learning what I feel passionate about. 

So, in pickled fashion and BEFORE THE NEW YEAR takes over, I encourage you to sit back and meditate a little bit on this last year.  Think about the good things, no matter how big, small or few --- and just smile at them for a moment.  And if you're up for it, do leave a comment and share one or two of those things.  I'd love to hear.


Below are a few random pictures of mine from this past year that I'm grateful for and that make me smile.



I hope 2010 was a blessed year for you and that 2011 brings another one that is full of good laughs, good food, good health and good times with family and friends.

Cooking delicious food!  Above mentioned lasagna; recipe to be posted at a later date. 
(It's not a very photogenic lasagna, but it was very good!)

 Harvesting bullwhip kelp off Lopez Island.

 Hiking at Mt. Rainier, 80F in the snow!

 Dale and me taking walks at our favorite parks by our house...

 A stunning view of Mt. Si in the Cascades, one of our favorite hikes in Northbend.

Enjoyed a little mud bogging before the hike... letting all our BumpASS, VA hang out.

 Of course, the best ice cream shop in Seattle, Molly Moon's...
salted caramel, balsamic strawberry, honey lavender!!!!!
 If you visit, this is a MUST!

The Classic Crime - at the Showbox in Seattle debuting new album: Vagabonds.

 A phenomenal view of Mt. Rainier from our driveway. It never gets old. Ever.

 I got to see my dear friend Jess in Vancouver, CAN; it's been a year = too long. 

Darn the visa process.  Let my friend out of your country to visit me!!  Ay?

Heirloom tomatoes from Quillisascut Farm.

Nothing compares.

The baby that wins spot #2 on my list.  See - adorable.

 Visited a permaculture homestead on Orcas Island and learned too many amazing things to mention...

stuff like solar powered energy...most fascinating trip.

 Took a trip to the Olympic Peninsula; one of my favorite spots, La Push Beach.

 We had our photos taken by the lovely and talented Bethany Schiedel,

a Vancouver, BC portrait photographer (Images by Bethany).

 Lots of trips to local farmer's markets (pike place in this picture)...

 I painted (with acrylic and palette knives) for the 1st time, thanks to my friend Amy. 

I've always wanted to start and didn't know where to begin.  And, I get to wear an apron and use knives, just like in the kitchen.

Here's a three-for. 

Trip to Oregon visiting an herb farm, with New Yorker friend and my mutilated finger in the back drop.

 And I leave you with a picture I stumbled upon this morning that my husband drew for me.  This makes me smile. I can't help it. 

Anyone else like the pickle bear?

Cheers and Happy New Year!

Millet - it's not just for the birds

My aunt lives in Orlando, Florida and for Christmas, she mailed me some oranges picked right off the tree in her back yard. I was nothing short of ecstatic to get them. For one, I am obsessed with getting snail mail and two, I love food gifts. Inside the box was a sweet handwritten note tucked inside; it wished us a Merry Christmas and sent her love, after she called out that the oranges were pesticide free. Sweet. And seriously, these oranges were blissfully divine tasting; sweet, juicy and you just can't eat them without making noises.


These perfect oranges made their way into our Christmas morning breakfast.

On the menu: orange millet pancakes with maple orange syrup, scrambled eggs with basil and feta, a side of blueberries and French pressed coffee. Sadly, this was the first Christmas for my husband and me to be away from our families, which makes me think this is probably the first time I've ever made breakfast on Christmas.

 

Okay, so I have a slight infatuation with whole grains. I feel they are terribly underappreciated, especially millet. There are many studies that show eating whole grains instead of refined grains will lower the risk of chronic diseases. Amazing... and worth several more posts alone to cover the amazingness.
When I mention millet, people have heard of it, but they often crinkle their faces, tip their heads side ways and say, “Isn’t that bird feed?” Why, yes. Yes it is, but it’s human feed, too.

MILLET

Millet is sweet, mild and fluffy. It’s a fantastic GLUTEN-FREE whole grain that earns its rightful place in the pantry. It’s highly nutritive being rich in iron, protein, calcium, phosphorous, potassium, magnesium, B vitamins and is a fabulous source of soluble fiber. Millet is cooling and very alkaline making it easy on the gut; being easy to digest makes it a major bonus for those with GI issues. I love that it’s a super inexpensive, budget friendly grain, about $1.29 / lb from the bulk bins. It’s been around for literally a few thousands years and was the staple grain until wheat farming came into the picture. It was commonly used in breads back in the Old Testament days as well. (Ezekial 4:9 & 27:17)

Keep in mind that millet doesn't rise like other flours so works well as cereal or used in flat breads or paired up with whole wheat pastry flour for example.

Also, if you have some arthritic pain, you can make a warm poultice with millet porridge.
Combine millet with water in a small pot and heat until warm; put mixture in a cheese cloth or piece of cotton or flannel fabric and apply to the affected area (not scolding hot of course). Millet has anti-inflammatory properties and stimulates circulation around the painful area.
Make a whole grain baby cereal.

When baby is ready for solid foods (after 6-8 months), toast ¼ cup of millet in a dry skillet and grind in a spice grinder into a flour; add ¼ cup of flour to 1 cup of water and cook over medium heat, whisking constantly. If the cereal consistency is too thick, add a little more water or breast milk.

***Note that the freshly ground flour goes rancid pretty quickly so store it whole in an air tight container and ground it as you need it.

You can eat it in your pancakes, feed it to the birds, rub it on your body and make a nutritious cereal for your baby. Are you not sold yet?

Ok, here’s a good place to start…
Orange Millet Pancakes
Pancake batter
1 1/3 cup plus ¼ cup whole millet
2 tablespoons sucanat or rapadura
1 teaspoon baking soda
1 teaspoon sea salt
1 egg
½ teaspoon vanilla extract

1 cup whole milk
1 teaspoon orange zest
2 tablespoons extra virgin olive oil
2-3 tablespoons safflower oil

Syrup
1 ½ cup 100% pure maple syrup
½ cup fresh squeezed orange juice with pulp


Ground 1 1/3 cup of millet in a grain mill or spice grinder until it's a fine powder. Over medium-high heat, dry toast the remaining ¼ cup of millet in a skillet for about 5 minutes, or until the millet begins to pop and gives off a toasty aroma. Next, quickly pulse the sugar in the spice grinder to make the sugar finer but not into a powder.

Combine the flour, sugar, baking soda and salt in a small bowl and set aside. In a separate bowl, beat the egg. Add vanilla, milk, zest and stir to combine. Using a whisk, stir in the oil.

Pour the wet ingredients into the dry bowl and whisk until combined well. Finally, whisk in the ¼ cup of toasted millet.

Heat a cast iron pan or griddle over medium heat and allow to get very hot. Place a little bit of safflower oil (or other high heat oil) in the pan and scoop ¼ cup of batter into skillet. Cook for about 1-2 minutes on each side, once pancake batter begins to bubble and when it turns golden brown. Repeat until batter is used up, but be sure to stir the batter and scoop from the bottom each time as the millet will settle.

Meanwhile, over medium-low heat, combine the maple syrup and orange juice to gently warm it. Drizzle over pancakes and garnish with an orange slice.


Preparation time: 35 minutes
Makes about 10 5 inch pancakes

Copyright 2010, S. Nester, Original Recipe

Oatmeal Coconut Cookies

One of my good friends had a sweet tooth yesterday and specifically put in a request for oatmeal cookies. I whipped up
this recipe for her creating a traditional oatmeal cookie that would satisfy expectations but with a bit of a spin on it by adding in coconut and some winter spices.

In this recipe, I use both chocolate chips and dried cranberries ...truthfully, you can take 'em or leave 'em and it's still a pretty delicious cookie if you ask me.

My friend explicitly said "no chocolate." (And yes we are still friends. She has many other redeeming qualities : )) So I threw in the cranberries for her and did a separate batch with chocolate chips for the chocolate lovers.

Either way, you can make these cookies 3 ways:

• no cranberries/no chips
• split batch (as directed in recipe)
• cranberries and chips together
  

Your call.
Be sure to use rolled oats and not the instant ones. As for the sugar: rapadura, sucanat or raw cane sugar will do. Be sure to use whole wheat PASTRY flour and not just whole wheat flour. It does make a difference. Many of these items can be found in the bulk bins or natural foods section of your market.

These cookies will spread a little bit on the pan and they come out a little crispy around the egdes. They have the quality and flavor that come with using whole ingredients and of course the buttery finish you would expect from a homemade cookie. Well, that's what I expect in a cookie. B U T T E R. Amen to that.

______________________________________________________________

Oatmeal Coconut Cookies
1 cup whole wheat pastry flour
1 cup unsweetened coconut flakes
2 1/4 cups rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon ground nutmeg
½ teaspoon ground coriander

2 sticks of butter, at room temperature
2 cups raw cane sugar or other unrefined sugar
2 eggs
1 teaspoon vanilla extract
¾ cup dried cranberries
¾ cup chocolate chips

Preheat oven to 350°F.

Combine flour, coconut, oats, baking powder, baking soda, salt and spices in a mixing bowl. In a separate mixing bowl, cream the butter using a mixer. In a spice/coffee grinder, partially grind the sugar, being careful not to grind it too fine. Add the sugar to the butter and blend for about a minute. Add the eggs one at a time. Add the vanilla and give it one good final mix. Add in 1/3 of the dry ingredients to the wet ingredients and mix using a fork. Mix in another third and then the final third. The dough will be thick. Split the dough in half and mix cranberries into one bowl and then the chocolate chips into the other half of the dough.

Scoop a heaping tablespoon of dough; with moist hands, roll into a ball and flatten just slightly. Place 2 inches apart on a greased cookie sheet. Bake for 8 minutes. Remove from the oven and cool on a rack.


Preparation time: 45 minutes
Yields 3 dozen cookies

Copyright 2010, S. Nester, Original Recipe

Soup Fever and Christmasing It Up

For one, it’s snowing out and it looks like a winter wonderland here at Chateau de Pickering (the affectionate name we gave to our friends’ Peter & Robyn’s home, which is a lovely 50s brick house nestled in 5 beautifully wooded acres, equipped with fig trees, grape vines, deer, raccoon and their very own bamboo forest ... seriously!)

For two, I’m on break and officially done with my fall quarter at Bastyr – WAHHHOOOOOOOOOOO!!!!

For three, for four and for five…
I am in Virginia visiting family and friends. Many of them are either: in final exams week, working their arses off in retail management; moms that work part-time, home school and do everything else in between… some are busy working full-time while being a new mom, or others are just busy working! All of which, I’ve come to the conclusion, need some delicious homecooked meals to fuel them through these chilly, busy and stressful days around the holidays.

(Photo: leaving Seattle with a view of Mt Rainier from the plane)

I’ve got soup fever.

I’m making lots of soup this week; some good old staples and some creations for the adventurous palettes (meaning in case I screw it up or get heavy handed with the spices, which has been known to happen... people will eat it anyway).

Today the creation was a creamy squash soup (3 different varieties of squash) with caramelized onions, apples and warming spices (coriander, allspice, cinnamon, nutmeg, ginger, white pepper) paired with --- the beloved emerald city salad with collards, fennel, red bell, parsley, red cabbage, wild mahogany rice, topped with rotisserie chicken and dressed with olive oil, garlic and lemon juice.

In the midst of all this cooking and Christmasing it up in VA, I am...

...Being blissfully paralyzed by an incredibly adorable 4-month old falling asleep in my arms. Of which made me an hour late for dinner plans and for which I was completely unapologetic. There was no where else I would rather be, obviously.


...Completely and utterly amused by dogs that wear “snoods” -- meet Jan the greyhound.



...Drinking delicious French-pressed coffee made for me by a good friend.



... opening presents early given by mother Christmas herself (aka Robyn)


...And attempting to make homemade eggnog. Stay tuned for adventures in eggnogging with a recipe to follow ...

Call Me Miso

One of my teachers handed me a jar full of broth and 2 containers of miso today, followed by “You look like you could use this…”

Um, thanks? Actually, yes, THANK YOU! Miso is exactly what I need to boost my system right now. I can hardly spell S L E E P let alone get enough of it. I’m feeling run down. My brain is cramping and my eyes scream how tired and overwhelmed I feel. Clearly, it’s finals week.

As I write this, I am sipping on a cup of miso soup. I’m taking a break and just reminding myself to slow down and breathe.
I always keep miso in my fridge. It’s straight up, a medicinal powerhouse. 


Here’s the 101 on miso…


What is miso?
It’s a fermented, thick soy bean paste. It’s typically made of soy beans, rice and/or barley, salt and a bacterial culture called, koji. It’s a staple in Japanese cooking and has been around for about 2000 years because of its belief in promoting longevity through strengthening the body and preventing disease.


How is it made?
The legumes are cooked and then mixed with salt and a cultured grain (rice or barley with the koji bacteria). The mixture is allowed to ferment and typically aged in a wooden vat at ~90°F, from 2 months up to 3 years.


What does it taste like?
There are several varieties of miso that range in color from tan to dark browns; the darker it is the longer it has been fermented. The darker misos (reds, browns) are saltier, more robust and complex in flavor; more savory and pack more nutritional value. The white misos are more mellow, light, sweet and mild tasting and are probably a good place to start.

What are its benefits? 
- excellent source of protein, vitamins and minerals- contains living enzymes and friendly bacteria that aid digestion
- intensely nourishing to the gut (a good probiotic source)
- detoxifies heavy metals
- high in anti-oxidants and protects against free radicals
- anti-carcinogen
- alkalizing and helps promote resistance to disease
- strengthens blood and lymph
- strengthens immune system
- may help lower LDL cholesterol
- it’s very grounding and comforting
- slows signs of aging- low in fat and calories
- protects against environmental toxins and exposure to radiation
(microwaves, cell phones, x-rays, CT Scans, nuclear, etc.)
***Research Dr. Shinichiro Akizuki and his studies from the 1945 atomic bombing victims in Japan.


Where do I buy it?
Check the cold section of your local natural foods market. Be sure it’s organic and unpasteurized. If it’s refrigerated, it’ll keep for several years.


How do I use it?
Energetically, the darker misos are better in the colder seasons and the lighter misos are better in the warmer seasons. You can use miso in place of salt or soy sauces; you can add it to marinades, dressings, spreads and dipping sauces.

The most common way is to use miso is to add it to soup or broth: place a tablespoon of miso in the bowls the soup will be served in and add the soup. Stir in to dissolve. Be sure to NOT cook miso over the high heat as this will destroy the beneficial enzymes and health promoting properties. If you desire to add miso to the whole pot of soup, then reserve a ½ cup of the soup in a small bowl and add your miso to that; mix until miso is dissolved and then add the mixture to the pot of soup; only allow to cook over low heat for a minute or so and then remove.

Here is a recipe by Cynthia Lair that I love, Rosemary Red Soup. It has miso in it and is hands down the most gorgeous-colored soup I’ve ever seen! It serves as a lovely entree soup or appetizer. 

Here’s a very basic recipe for miso soup by Heidi Swanson as well. I like to add ginger, garlic and toasted sesame oil to mine and serve over brown rice, which makes for a fabulous breakfast during the colder months.

You can call me miso because I am having a cup of this magic every morning and evening for the next week or so.

Note: Miso can be high in sodium so if there are health concerns, always consult your health provider.

NOURISH - what does it mean?

In honor of celebrating the harvest and sweet community around the table tomorrow, I have no turkey day recipes for you (so sorry, I'm a student - what can I say?); however, I do have a 3-minute long video for you that I could not resist sharing.

It's an excellent message around whole foods and the whole person with commentary on what "nourish" means --- by several leading and well-respected voices in the food revolution: Jamie Oliver, Alice Waters, Michael Pollan, etc.

If you can't get enough and want to learn more, check out this site: http://www.nourishlife.org/ to get the scoop on the story behind your food. "Nourish Life" is a major media and educational initiative underway that is focused on food and community; it's dedicated to creating a sustainable food future. And for that, I love them.

If you don't have time to check it out now maybe bookmark it for another time? It's worth it. You'll find it in my links section as well.

I hope your Thanksgiving is relaxing and filled with delicious, fresh, in-season whole foods.

Remember to give thanks AND let your first bite be a breath.

Dr. Andrew Weil, I want to HUG you

And I mean one of those unapologetic, deathly squeezing hugs you give someone that you uncontrollably admire and know no other way of saying, “thank you.” Words wouldn’t do Dr. Andrew; for your sake, you are lucky that Arizona is just too far of a drive.

So, I read this fantastic article about “How Plants Are (Usually) Better Than Drugs” by Andrew Weil, M.D. I just breathed this sigh of relief along with feeling so excited I could hardly stay in my skin. And I thought YES, this man gets it!

Plants and whole food are indeed the best medicine. Well, along with quality sleep, sunlight, clean water, fresh air, exercise and some good laughter and good times with people you love.

For the record, I am not opposed to pharmaceutical drugs. I absolutely believe there may be a time and place for them (hence the word "usually" in the title of the article); for now, let's talk about how much I love plants.

And...another man I would hug … Hippocrates, "The Father of Medicine," who is famous for many things but for this dear quote: “Let thy food be thy medicine and thy medicine be thy food.” I LOVE THIS QUOTE.

So deep down inside of me, I have this rock hard belief that what we need to sustain a healthy, vibrant life is growing all around us. There is this unique synergy between us and nature, that is far more powerful and effective than anything a very smart man or team of very smart people can technologically synthesize in a laboratory.

If plants, food, animals, us, the ground we walk on, the trees and mountains all around us… we were all handcrafted by the same creator, wouldn’t there be a connection or even a dependence across these created things and beings?

Have you seen Avatar? This movie rocked my world. There were definitely aspects of the film that blew my mind when I observed the culture and connection of the Na’vi people with their planet. It’s most intriguing and something about it resonates deeply.

You will no doubt find more info. on “Pickled” around plants and food as medicine. For now, check out this article by Dr. Andrew Weil.

Here’s a little plant medicine fun fact for ya on the way out:

Meadowsweet – also called “Queen of the Meadow”
Latin name: Filipendula ulmaria (rosaceae family)

The salicylic acid constituent (found in the flowering tops and leaves) from this plant was first isolated and synthesized in 1860, which was later used and developed into aspirin as we know it.

Salicylates: aspirin-like substances that help reduce inflammation and relieve pain.

Source: Encyclopedia of Herbal Medicine by Andrew Chevallier, FNIMH

What did you think of this article?

And is it just me or was anyone else’s mind blown after watching Avatar?

I love My Local Community Supported Agriculture (CSA)

I’m the teary-eyed girl you see picking fresh flowers, the one you see lost in gaze at the array of culinary herb beds. Not because of allergies or contact issues, but because I can’t believe I get to pick all the herbs and flowers I want. I feel like it’s a crime some days. Ok, there is usually a “2 cup” rule on the basil, but I was making basil, nettle, kelp pesto that week and who is going to tell the crybaby she can’t have 4 cups of basil?

And the flowers, I get to smell them and admire them all week long. They hold nicely in a simple quart mason jar in the center of my small, round wooden kitchen table and they literally make me smile almost every time I look at them. And sunflowers… rows of them, deep yellows, brown, reds, all tall and strong. They are my favorite flower.

Photo by Shelly Nester - Quillisascut Farm

I am seriously sad that the season has come to an end.
In a typical week in September, I would get: a head of lettuce, a bunch of beets, carrots, turnips, kohlrabi, 6-8 squash, head of Chinese broccoli, onions, pumpkins and free pickings of the Swiss chard and kale fields. Again, I feel lucky.

So I should back up… what exactly is a CSA?

I like the way The Root Connection CSA states it, “A CSA is of a community of individuals who pledge support to a farm. Members purchase "shares" in the farm's bounty from June to October, and get the satisfaction of reconnecting to the land and participating directly in the food that they eat. “

Pretty simple. You typically pay up front at the beginning of the season covering some of the initial growing cost. Shares might range from $20-$35 a week depending on the CSA. Once a week, I drive to the farm and stuff a couple of bags with fresh vegetables that were harvested that morning. The people that work there are nothing short of awesome and these people know all things gardening, farming and cooking --- thank God someone told me what the heck to do with kohlrabi.

….I mean have you seen kohlrabi? Maybe this is a Northwest thing, but this Virginia girl has never seen nor heard of this pale green, alien-octopus looking veggie until this past summer. It's kind of like a turnip meets a cucumber. It's crisp, sweet and perfect julienned in salads.

Ok, so once I load up on the vegetables, I then have free reign out in the “u-pick” fields to get fresh herbs, greens and flowers. I bring these babies home and enjoy them all week long. One share is usually enough for a family of 4.


This is hands down the highlight of the week. Not only do I love my CSA because I know the food I am eating is coming from rich, pesticide-free, healthy soil, that I am supporting local farmers and sustainable farming practices, but it’s because I get re-centered there.

I walk through aisles of red, yellow and magenta chard and am in awe of how these brilliant colors occur naturally.

I smell the eclectic variety of mints: ginger, pineapple, chocolate and fantasize about what dishes they might find a home in.


I get inspired here.

I reconnect and my stress from the week melts away. I feel peaceful, clearheaded and present. A sense of gratitude sweeps over me, gratitude for fresh air, for the open sky, for the ground beneath my feet and for the privilege of knowing where my food is coming from. Being at the farm reminds me to keep life simple, and who couldn’t use that gentle reminder every once in a while?

Welcome!

In 2006, I had a defining moment when I simply just got tired of feeling crappy, eating boxed and frozen foods and wasting my money eating out. Up until this point, I hadn't really "cooked" much of anything ...so began the kitchen science experiments --- aka dinner. I fell in love with cooking and with whole foods... the magnificent colors of fruits and vegetables, the vibrant taste of in-season produce, their healing and nourishing properties and the empowerment I had in my own kitchen to provide a delicious, homemade, healthy meal for my family, my friends and myself.

In 2007, my brother (at 26) became very ill. I was so desperate to find something health restorative to help his body with this fight for his life. It was then that I realized on a deeper level, food matters. What you put in your body every day does indeed have an effect on your health and wellbeing; and it all adds up over time. I searched and researched for healing foods that weren't laced with chemicals and strange additives to help my brother during this critical time in his life. And despite my many questions to the hospital staff, there were still no answers. I felt woefully inadequate, helpless and simply did not know enough.

This lack of knowledge and options in the realm of natural health and nutrition burdened me. What also burdened me was that the general population in VA didn’t have access to this information either. This lit a fire within me that was unquenchable and it set me on this mission to go get educated at the best school in the US for whole foods nutrition and natural health. My husband and I picked up our roots from Virginia and moved our lives to Seattle, Washington in 2009 so I could earn my degree in Nutrition and Culinary Arts at Bastyr University.

My heart is to share with others the healing power of food, that we are whole beings... mind, body and spirit, so what we eat, what we think and how we connect to each other, to God and to the things around us, they all matter and have direct impact on our quality of life.

While "Pickled" is about simple living, it's also about getting stuck in a pickle. We all want to slow down a bit, eat better, take better care of ourselves, invest our time in things that are important to us, but who has the time? It’s this perpetual pickle most of us are stuck in. I hope to offer some relief, some fresh air, some inspiration, one recipe and one blog at a time.

Here are a few topics you’ll find here at “Pickled”:

- Whole foods recipes and cooking tips
- What food to buy, where to buy it and how to choose good quality food
- Food history, energetics and therapeutic properties
- Balanced meals on small budgets
- Mindfulness and having a healthy relationship with food
- Building your home medicine cabinet with herbs and food
- Tips on organic gardening and living more sustainably

Thanks for stopping by!

All the best,
Shelly