Community Supported Kitchen — Week 16 — The Destiny Express

Gentlefae  ❤   The ingredients in this week’s menu come directly from Faerie Camp Destiny, (Permaculture) Camp Epworth in Upstate New York, the illustrious pantry of the CSK, & West Philly’s own Butterfly buying club.  Jackelope & i jovially rocked the kitchen time between my return from Destiny & Epworth this afternoon, & the Philly Faerie Gatherette Planning Meeting tonight at the William Way.

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Making delicious, nourishing, love-filled food that heals the earth feels so empowering.  Here we are doing it.  Enjoy the regenerative food system. 

❤  wildRose

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Our Menu ::  Week 16

Quinoa Loveliness with Destiny Beet Tops & Assorted Vegetables

A quinoa-pilaf, simmered in Vermont celery broth, & spiked with carrots, ginger, onion, garlic, Clove Valley (NY) braising greens, & Destiny beet tops.  Warm gently & serve (as you please) perhaps with a fresh greens salad with a mustard vinaigrette, or roasted broccoli (or similar delight of autumn).   
… see below for a classic vinaigrette recipe
Squash & Potato Puree
Lots of Destiny-grown squash were roasted with olive oil, sea salt & spice, before being combined with Russet potatoes & sweetened with honey.  Enjoy with the Black Bean-ness.
Black Bean-ness
Also meeting Vermont beet tops, Onions, Garlic, Ginger, these black beans were mixed with a slow-simmered Destiny-green tomato sauce.  Enjoy with the Squash & Potato Puree.
 ❤  ❤  ❤  ❤  ❤  ❤  ❤
 
classic mustard vinaigrette ::
 
mash a clove of garlic, with about 1/2 teaspoon salt in a mortar, bottle, or bowl — to a paste.  Add a dollop of good mustard, & splash or two of dark vinegar.  Mix well.  Then beat in a generous amount of olive oil.  Finish with black ground pepper.
 
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