I won’t lie, it’s been a rough week.
So, today it’s all about eating beautiful colorful food for comfort. Enter Delicata! Even the name of this small log of a squash is precious. There might even be a Saint Delicata, if there is, I already like her.
Like I said before, we’ve been working on eating everything in the pantry and fridge before making a trip to the grocery store. Somedays in my kitchen it’s like Iron Chef, only in my version, it’s me competing against myself. My kids have said, I can create a meal out of just about anything. Not always edible, but always interesting. On day five since the last jaunt to the store, the artist in me awakens, looking for inspiration, in order to beautifully create a plate of healthy food. This week it was all about color.
In Japan, there is even a word for this; Washoku, “the harmony of food” or the Rule of Five; the meal should represent the Five Colors; red, green, yellow, white and black. Wow! What a fun challenge. There is a lot more regarding this thoughtful way of preparing food; check out www.florestraurant.com. In looking up the Washoku, I stumbled onto this before the meal practice;
Buddhism Five Attitudes
- I reflect on the labor that went into bringing this food to me.
- I reflect on my shortcomings, and on whether or not I am worthy of this meal.
- Allow that my mind is free of prejudices and greed.
- I accept this food to help me maintain good health.
- I accept this food to help me continue my search for enlightenment.
So last night
I remembered, I bought delicata squash last week, (again, I might have yelled when I saw it 🙂 ) it was in the back fridge. There was one cup of the grain, farrow left in the pantry, and in the crisper drawer, a gorgeous bunch of chard. Rick brought in from our new vegetable garden; baby beet greens, fresh thyme, and oregano. He retired on March 31st, and now is spending his time, farming our yard.
Have any of you had delicata squash before?
If not, put it on your next shopping list for the grocery store or your local farmers market. Actually, I was surprised to see it in the bend. Normally, it’s a delectable gift in winter. I scrub the skin really well, so it can be eaten too. You’ll love the sweet/savory flavor and it’s smooth texture.
I’ve always used Bob’s Red Mill Farrow as one of the whole grains in our morning porridge; check out the recipe, Warm Grains are the Shit Literally and Figuratively in the previous, Cookingforyoumylove blog. This was my first time using it, cooked like rice. In my mind’s eye, I could just see the roasted delicata squash (yellow), sitting on a bed of farrow (white-ish), which would lay across a healthy bunch of the sauteed chard (green and red).
Saint Delicata with Farrow Ingredients
Serves 2 adults; Prep Time: 15 minutes
Cook Time: 40 minutes
- 1 delicata squash (size of a large fat zucchini)
- 2 cloves of minced garlic
- 3 tbsp. olive oil
- 1 tbsp. minced basil
- 3 two inch pieces of fresh thyme
- Sprinkle of curry powder
- 1 tbsp. Dairy-free butter
- A half of a large bunch of chard removed from spine and chopped
- I added the baby beet greens
- ½ Lemon
Saint Delicata with Farrow Recipe
Preheat oven 425
- Wash, then slice the delicata squash in one-inch rounds and remove seeds
- Pour 2 tbsp. olive oil on baking sheet
- Rub both sides of the delicata in the oil, and leave on sheet
- Sprinkle minced garlic, fresh thyme, and curry powder
- Place in the oven and bake for 15 minutes then, turn over for another 15 minutes.
- Bring two cups of water on to boil, when boiling add 1 cup farrow, cover and simmer 25-30 minutes until water is gone, add the butter/salt
- In a large skillet, turn on low, saute chard/beet greens in 1-2 tbsp. of olive oil for 2-4 minutes
- Add a pinch of salt, and squeeze a little lemon juice on when plating.
With all the heartwrenching events taking place,
the cooking, and now the reading helped the anxious knot in my stomach dissipate, by just taking a few minutes to gaze into that sweet little face. When I came downstairs, I was met with the wonderful aroma of the delicata roasting/burning (black) in the oven. I turned the oven off, sauted the chard, added the pat of butter to the Farrow and grabbed two plates.
Yellow, check. White-ish, check. Green, check. Red, Check. Black!, check. Working on attitude, Check. Got er’ covered. The dinner was died and gone to heaven good. With each bite, I balanced some of the delicata on top with a forkful of chard, and then chased that with the farrow. Delish!
Rick dusted off Duke Ellington and played it quietly on the turntable. And we finished off our meal with a soothing cup of tea.
It was a nice way to end a sad news day.
(Beautiful haenyeo divers of Korea circa 1930’s. )
An aside; I’m currently reading; The Island of Sea Women, by Lisa See. I have not been able to put it down. Actually, it’s right here next to me, it’s so good. This beautiful and thoughtful novel begins in 1938 along the coast of Korea in a village where the women are the leaders. The “haenyeo (an all women diving collective)” lead by their sheer bravery of going to the sea everyday, and free dive into its depths in order to harvest the bounty; sea urchins, abalone and the prized octopus. The men look after the children and do the cooking. If your looking for inspiration, this is the book for you. Even the cover is gorgeous.