I like food that is naturally beautiful and that has a bit of history behind it. From the tender care of seeds, to sprouting seedlings and full maturity, from its harvest and directly into the kitchen with the clumps of moist Earth still clinging to the roots—can food get any yummier than this? So it was a disappointing Saturday when I wasn’t feeling up to par for a farmer’s market trek due to my ailing body. On a typical Saturday morning after savoring my coffee and after my nest is consumed with its tantalizing aroma, it is usually off to the market. Sometimes just me or sometimes all fledglings in the nest and papa bear are off for the adventure. What inspires me in the kitchen is the meaning and story of the farmers behind their precious prizes they so lovingly and laboriously grow day in and day out. Only at the market can you discover this and I will always be a passionate fighter to save the integrity and purity of wholesome foods. Just as I once was where my children are, so will they be where I am now. How can I instill the essence of wholesomeness in them so that farming on soil and not in labs will prevail when they do reach the point where I am now. In Orange County decisions to eat out are limited to a few farm-to-table restaurants where I know where the food is from and how it is grown or raised. The concept in places like France especially in the countryside is still prevalent because people are intimately in touch with their food. It would not be such a conundrum in the states if we demanded more Ferme Auberge-like establishments and made it a point to stop buying from industrial farms with items (I cannot even call them food) not only packed with toxins but have been struggling in abused environments. Grains are beyond the point of no return, but can we still save our fruits, vegetables and fish from Frankenstein’s greedy hands? We can with our wallets! Enjoy your feast in your nest with whatever you discover at the market today.
 Since I rested all weekend in bed, my fresh edible stock was limited so the rest of the weekday was intense each evening we entered our nest. “What’s for dinner?” Instantly, I was transfixed by the watchful collective eyes of my very own chopped judges. After some intermittent sleep and some sipping of vital liquids, I watched Chopped the all-star marathon over the past weekend. Even while feeling under the weather the excitement of food related reality shows like Chopped could make my stomach rumble and inspire me to be an artist in the kitchen. It wasn’t until I watched so many back to back episodes that I realized my weekday evenings can be like an episode of Chopped. Even though I may have one less judge to cook for, my boys put me under pressure with, “What are you making? Why are you putting that in it? I’m not eating that!”
Granted I do not have the harrowing moment of opening up the basket to find canned haddock or pickle pig lip or cheese curls, but I did have to open a not-so-bountiful-as-usual-fridge this week because I missed the farmer’s market. I did have raw cashews soaking, one and half tomatoes, a couple cups of quinoa pasta, some wilted Swiss chard and some not so fresh garlic cloves and the white bulb of the leek. I heard the crankiness and exhaustion in my little judges’ voices and sent them right to the shower. That’s three minutes plus dry, moisturizing and dress time (another minute or two) and hopefully decompose while I get my first round out. Normally it’s an appetizer but in my severe situation, I started with the pasta sauce. I rarely make a red sauce during the weekday so I needed to think fast. Tomatoes and olive oil in the pan while I cleaned and cut garlic, leeks, parsley, cilantro…oh and thank goodness for the last teaspoon of raw honey! I blended all the ingredients and shook the blender as if I am dreadfully afraid that I will be the chef that will run out of time. I pour the blend back in the pan, add some red wine and a touch of balsamic let simmer five more minutes while the rest of the garlic, parsley, cilantro, chard and handful of cashews are tossed into another pan for sautéing. After five minutes both red sauce and chard are done. I put the red sauce to the side, and plate the chard adding salt, pepper, olive oil, a healthy squeeze of lemon and sprinkle some cheese. The water has boiled in another pot and I throw in the pasta. While I wait for it to become al dente, I make the cashew tahini hummus. In just about the same amount of time that it is blended to perfection the pasta is ready. I drain most of the water but put a tablespoon of it into the red sauce mix well and then pour over pasta and dress with cheese…voila dinner is served. The trick is not to make too much pasta or there is no room for the good stuff. My judges were begging me to finish with the chard and by finish I mean take a shot of it for my post. They devoured the chard sauté and didn’t leave a morsel for me. I didn’t get chopped this week, let’s hope I am feeling just as inspired next weekday in my nest with my farmer’s market finds face-to-face with my maybe not so incorrigible judges. Judges know best—happy wholesome eating!