I’ve just arrived home from a fascinating four days at the Hazon Food Conference in Pacific Grove. The conference explored all kinds of interesting intersections, between environmentalism and food systems, Judaism and food ethics, social justice and foodie culture, personal financial investment and sustainable agriculture, and many more. I learned so much, both from the sessions and panels I attended as well as all the informal conversations I had with fellow conference-goers. You can read more about my time there here and here. I feel deep gratitude to the Joyce and Irving Goldman Family Foundation for sponsoring around 40 young adults, including me, providing full scholarships for all of us to the conference.
On Sunday, right before we left for home, the conference had a big marketplace where folks could give out info and sell books they’d written or published, foods they’d made, and so on. At one of the tables I came across one of my favorite things ever, the San Francisco Bay Area Local Foods Wheel, being sold by one of the wheel’s creators. I first encountered the wheel, which is a stunning combination of gorgeous artwork and design with intriguing, well-presented information, on a refrigerator in the Spirit Rock kitchen when I was working back there during a retreat. (You’re not supposed to read anything on retreat, but who could resist those tiny, perfect line drawings with their little cursive labels?) Now it’s the most popular item on our refrigerator; every guest and visitor is magnetically drawn to it and we usually have to pull them away – they just want to stand there spinning it and spinning it and looking at every picture! The wheel shows on its top layer all the foods that are in season year-round in the Bay Area (and we’re lucky – there are so many of them!). Then you spin the top layer around to match up with the current time of year, and the bottom layer reveals the foods in season at this time.
Our CSA keeps us local and seasonal at every meal, but we’re not getting a box this week, so I turned to the wheel to help me plan this week’s menu. (My other goal for the week: use up all the lettuces from our box we’ve been keeping on life support for the past couple of weeks!)
For an assemblage of great, gluten-free menu plans, check out this week’s Gluten-Free Menu Swap over at The GF CF Cookbook. (The theme for this week’s swap is leftover ham, which, as a vegetarian, I can’t contribute to at all. I do have smoky beans and tempeh bacon this week, though, which are kind of the same flavor profile.) And, as always, for a huge round-up of menu plans from all over the web – and the world – check out the giant MPM compendium over at orgjunkie.
What’s in season:
Monday: Winter greens
Wine braised lentils over toast with Tuscan kale and pearl onions (Deborah Madison’s Vegetarian Suppers)
Red leaf salad
Tuesday: Butternut squash
Vegan “mac and cheese” made with butternut squash “cheese” and Tinkyada brown rice spirals
Romaine lettuce salad with balsamic vinaigrette
Thursday: From Duck’s mom’s garden!
Simple oven-roasted butternut squash
Arugula salad with sauteed red onions and toasted walnuts
Tangy red lentils
Quinoa with coconut oil
Friday: Savoy cabbage
Savoy cabbage gratin with tempeh bacon
Baked sweet potato
Homemade smoky pinto beans
Sunday: Meyer lemons
Roasted broccoli with meyer lemon zest and pine nuts
“Sloppy” sushi with balsamic-glazed portobello mushrooms
Seasonal extras: Turnips and pomelos
Middle Eastern-style turnip pickles