Louisa Enright's Blog

Mainely Tipping Points

Archive for October 31st, 2011

Turkey Tracks: Marathons and Roasted Squash

leave a comment »

Turkey Tracks:  October 31, 2011

Marathons and Roasted Squash

Tamara Enright ran the Marine Marathon yesterday–October 30, 2011.

For the second time.

Tami  said she was finished now.

I told her she’s run it again

She ran the marathon with Tara Derr Webb, and they had a nice girl visit in DC beforehand, which was especially nice as Tara has now moved to the Hudson Valley area of New York–to land where she can have more animals, more goats, and can grow things.  I believe chickens are also on the horizon.

Michael kept the children over the weekend:

Clearly they had fun.

Mike was aghast at the for-sale Halloween costumes and didn’t buy any.  He said they were over-the-top scary.  I heard words like blood, gore, and axes.

We never bought costumes when Mike and Bryan were little.  We made our own up.  More than once they went out in strips of sheets with splashes of ketchup tied around heads.  Or, sheets tied over their heads with eyes cut out.  Half the fun is making up your own costume.

As it was snowing here, I was cooking warm food:  roasted chicken and a seasonal favorite:  roasted squash, potatoes, green tomatoes, and onions with olive oil, LOTS of unpeeled garlic, and rosemary.  There is something wonderful about putting one of the dense, sweet squashes together with the last of the tart green tomatoes.  I only had three little ones left–so more would have been nice.  Here’s what the pan looked like on its way into the oven:

The squash is from a plant that volunteered itself in the bean row.  The potatoes are ours–grown in the blue buckets.  The rosemary is ours–I just moved the plants to a deeper part of the garden where the snowplow won’t get it and covered it with a bucket and lots of straw–we’ll see if it will winter over that way.  The onions and green tomatoes came from Hope’s Edge.

Basically, you just cut everything into the same size pieces–about 1 1/2 inches–drizzle with olive oil, sprinkle on an herb–we like rosemary on this one–salt and pepper–and bake at 375 about an hour–turning maybe once.  When the bits are starting to show brown spots, it’s done.  You can do it ahead and reheat it too.  The squash will cook faster than the potatoes, so make sure the potatoes are in small enough pieces.

I”m wondering if I can get the same tart/sweet flavor by using sweet potatoes or a sweet squash and some of my salted Meyer lemons…  I’ll get back to you on that one.

Here’s what it looks like done–I almost forgot to take a picture and did so after we had served our plates:

I love Blue Hubbard squash.  I tried to grow it this year, but it wasn’t a great year for squashes this year in Maine.  Too cool in August, which is usually really hot for us.

Blue Hubbard’s are HUGE. Back in the day, folks would cut into them and cut off what they wanted to cook that day.  The rest would hold in a cool room.  But I think I’ll cut it in half–friend Ronald suggested a saw, and I think he’s right–and just roast it all at once and freeze portions.  excuse the dishes drying in the background.  I put it next to a pineapple so you can see the relative nature of its size.  I’ll keep you posted on how the cooking goes…

Written by louisaenright

October 31, 2011 at 1:14 pm

Turkey Tracks: More on Juicing

with 3 comments

Turkey Tracks:  October 31, 2011

More on Juicing

Well, I did it!

I bought a juicer.

I began to think more about how to access all of the nutrients in leafy greens in big quantities without adding stress to the body by overloading it with gobs of cellulose, which our bodies cannot process and which overload our whole digestive tracks.  We don’t have the right enzymes or the kind of fermenting stomachs that, say, cows have.  (You can read about overloading with fiber in my Mainely Tipping Points essays and more on juicing in the Turkey Tracks archive–where there are suggested combinations.)

I did a lot of research because I wanted a juicer that could handle leafy greens–kale, chard, spinach, collards, lettuce, parsley and other herbs.  The big, fast fruit juicers don’t handle greens well, if at all.  And, the more I research the more I note that too much fruit and fructose is really not good for us.  We are only adding enough fruit to sweeten the green juices–and it does not take much at all.  We’re easily only using a 1/4 to 1/3 fruit to vegetable ratio.

I got an Omega VRT 350 HD.  The HD stands for heavy duty.  There are TONS of videos on youtube showing how many juicers work and comparing juicers, and showing how the Omega in particular works.  Look for, especially, videos by John of Discount Juicers.  Here’s an example:   http://discountjuicers.com/omegavrt350.html.   It’s important to learn how to feed the machine (slowly and mix greens with harder items like cukes and carrots) and what you can put in with peels on (lemons, limes, cantaloupes, grapes), and what you need to peel (big citrus).

The Omega DOES handle greens really well.  It has an internal auger that gets all the juice out.  Because it’s slower, it gets out more nutrients.  The waste material is very dry.  (My compost the worm bin are very happy with the juicing debris.)  The Omega 350 is quiet, and it cleans up easily.

We’re now moving to using it twice a day:  in the morning for something like pineapple, carrot, and a little beet juice to stimulate digestive juices.  (Raw beet is very powerful, so start with small amounts.)  In the afternoon, we have a big green drink instead of afternoon tea.  One of our favorite mixtures is kale, cucumber, and a bit of apple or pear.  Throwing in a handful of fresh cranberries and/or a quarter lemon is nice too, especially as cranberries are in season now.  The lemon adds a clear sparkly taste and it chelates heavy metals.

We’re hooked.  The juice feels like silk going down.  You can feel the enzymes and nutrients.  I’m finding that I have little desire for other sweets these days.  And my body is showing that there is some amount of significant detoxing going on as well…

The Omega’s footprint is small.  Here’s a picture of it on my kitchen counter–I’ve put it next to other items so you can see size relationships.

I have not participated in giving Christmas gifts in years now as I think that whole exercise is a consumer nightmare.  But, after getting our juicer and seeing how it works, I gave one to each of my son’s families.  They are thrilled and are making good use of their juicers.  Bryan juiced collards the other day, which I had been afraid of trying, and he and Corinne said the juice was actually quite sweet.  So, on to collards.

Anyway, instead of spending a lot of money on yet more toys, clothes, games, etc., why not combine your gift giving into one, special gift that keeps on giving, keeps on giving good health–providing organic vegetables are used.

Give a juicer!