Hello foodies, food lovers, and people who like to eat food,

I'm excited to get this week's box from Glacier Farms; eating with the seasons is great. As a chef, the variety of produce during seasons can vary, which forces me to be more creative. It widens the spectrum of recipes for these ingredients and results in limitless possibilities!

Last night I had my first aurora chase of the season. At about ten o'clock I saw a nice band of lights over Anchorage. Adrenaline overtook my body right away. Running into the house scaring my pregnant partner, I yelled "They're out, they're out!" Em said, "Who's out?" "The lights are, the northern lights are out!!!!" She put her boots on as I put the coffee pot on. I then packed the car with all the necessities- boots, jackets, gloves, tripod, music, and of course the camera. Emily and I drove to Hatcher's Pass and met up with my friend Jeremiah to watch the lights. They weren't dancing by the time we got there, but there was plenty of color, stars, and cold air. We made it home by 2:00am with Emily sleeping soundly in the passenger seat. A night of excitement and good old Alaskan winter fun.

So, after that bone cold experience, it's time to make some wintertime food: Turnip and Leek Soup with Croutons; Braised Chicken in a Chipotle Tomato Sauce using Alaskan Onions; and a lunch favorite- Coleslaw with a Honey Mustard Dressing.


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Turnip and Leek Soup
serves 4

2T oil
1ea Turnip, Large peeled and diced
1ea Leeks, medium slice thin and wash well
1.5c Onion, yellow diced
1/2c Celery, chopped
2T Garlic, minced
6c Chicken or Vegetable Stock
tt Salt and Pepper

1. Get a stock pot or sauce pan hot with oil and sweat/saute turnips, leeks, onion, celery and garlic.

2. Add the stock. Bring to a boil, then turn down to a simmer. Season lightly with salt and pepper.

3. After the veggies get soft, put a hand blender in the pot and puree until smooth. You can also use a blender.

4. Season to taste. Turn off the heat and make the croutons.

Croutons
4-6 slices of bread, crust removed and diced small
2-3T butter

1. Place butter in saute pan and melt. Add bread cubes to butter. Lightly stir the bread so all the pieces are evenly coated.

2. Turn the heat to med-high and brown all sides evenly. If it gets too hot, turn it down to medium.

3. Place croutons in soup and eat.

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Chipotle and Tomato Braised Chicken with Alaska Onions
serves 4

3T oil
1ea Whole chicken, broken down into quarters
1/2ea onion, chopped
3ea garlic cloves, chopped
1ea can of dice tomato, regular
1ea, chipotle, canned in adobo sauce
1c chicken stock
tt salt and pepper

1. Heat saute pan with oil until it reaches smoking point. With flame on high to keep the pan hot, place chicken seasoned with salt and pepper skin side down until seared or browned. Flip and do other side.

2. Place chicken aside on a plate. On medium, sautee onions and garlic until aroma, then add diced tomatoes, chipotle and stock to pan and bring to a boil. Be careful with the chipotle. If you want it hot, then let it break up in the sauce. If you want keep it mild, let it boil for about ten minutes and discard.

3. After you reach a boil, add the chicken. Bring to boil again and place in oven for 10-15 minutes until chicken is cooked. Place chicken on plate and reserve.

4. Place all ingredients (except chicken) in a blender and puree. Season to taste. Put the sauce on a plate, place the chicken on top. Eat with rice or tortillas.


Coleslaw with Honey Mustard Dressing
serves 4

1/2ea Cabbage, finely shredded
2ea Carrots, fine shredded
4ea Green onions, chopped fined
2tsp Salt
1/2c Mayonnaise
1T Honey
1T Dijon Mustard
tt Salt and Pepper

1. Combined the finely shredded cabbage, carrots, green onions, and salt in a bowl. Set aside.

2. In a small bowl add mayonnaise, honey, and mustard. Season to taste. If you need more mustard zing, add a little bit at a time, until you like it. If you need it sweeter, add more honey. Its up to you, you're the chef.

3. Combine veggies with dressing and toss.

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Alright, have a great Halloween and eat tons of candy. (Responsibly!)

Remember to Eat, Drink and Be Merry.

Here is a creamy, heavy warm potato and turnip winter dish.

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Au Gratin Potatoes with Layers of Turnip.
Serves 4-6

4-6 Yukon Gold Potatoes, Sliced thin
1ea Turnip, peeled and sliced thin
1qt. Heavy cream
3c Parmesan, fresh grated
2tsp Nutmeg, fresh grated
tt Salt and Pepper
1ea 8x8 Pyrex or pan

1. Put oven at 375f. Slice thin( you can almost see the outline of your finger through the potato or turnip) the potato and turnip on a mandolin or by knife.

2. First bottom layer of potato should look like roof tiling (barely overlapping). Put a sprinkle of salt, pepper, nutmeg and spread a little bit of Parmesan evenly on top. Then put a layer of turnip the same way, and season with salt, pepper, nutmeg, and Parmesan. Alternate this until you run out of ingredients.

3. Don't forget to season between layers. Pour the heavy cream on top of the potatoes. Let it go down the side and start to go in between the layers. Give a minor shake to distribute through the potatoes.

4. There should be a little layer of cream coating the top. Put tin foil over the pan, and place it in the oven for 30 minutes. Uncover and check with a knife to see if it goes through smoothly to the bottom.

5. Sprinkle Parmesan cheese on top and keep uncovered. Brown in for about 10 minutes. Now it's ready to eat!

Hello again. Well, I thought the pick up for the Glacier Farms box was today, Thursday, but it was Wednesday. Alright, its time to get off the Road Life and back with Real Life. Now I'm one day late in freshness. The box was impressive. Not for the sheer size of the turnips, but for how nice all the veggies looked. Now you might be thinking, "All produce doesn't have to look perfect, it's about the taste and flavor." I couldn't agree more. But everything still looked great. The carrots are sweet and they're going in a fresh juice concoction. Mmmmmm. Nice work Arthur.

Anyway, I'm going to try a few simple recipes and get back to all of you tomorrow. In the meantime....Eat, Drink, and Be Merry!

Well, hello there food enthusiasts. Sorry I have been absent the past few weeks. I'm back and I have been bit by local food. The past few weeks I have been out in Palmer and the surrounding areas to meet and talk with some farmers, and I can't believe the amount of potatoes I've seen! The mound had to have been 16-20 feet tall and wide! Amazing!!!!! I met Todd at his Bison Ranch and was in the middle of 60+ bison. So so cool. They were getting a little rambunctious (which was nerve racking), but if you just kick snow at them, they move back. It was nice meeting so many farmers and seeing where my food comes from. Thanks Amy!

On my journey in the Matanuska Valley I met Arthur with Glacier Farms. He has started up a year round CSA box. This week I'm getting my first box. I'm excited to get some Alaskan veggies. Its great to be eating with the seasons. Your mood changes, the nutrients couldn't be any fresher, and it makes it that much more enjoyable to cook. Not that it wasn't fun before, I love it every time. But knowing where your food comes from or knowing who grew it is like going to a restaurant where the chef comes to your table, talks to you, and makes you feel important.

It all started this summer while I was on tour with Jack Johnson. I would call up farms a few days ahead of time and order produce, meats, cut flowers, dairy, etc. I got more compliments on the food when 75% of it was local food. Most of the lettuces and peppers and such were picked that very morning. I didn't need to add many spices or tricks because the produce was so delicious simple. I realized how starved I had been for fresh local produce!

Take the time and source out local produce when you can. You will see the difference. Now on to recipe ideas.

Here are some simple side dishes for your main entrees that will show up in your Glacier CSA and Full Circle CSA boxes. We are going to concentrate on the roasting/baking procedure. First, Roasted Brussels Sprouts with White Truffle Oil and a Drizzle of Orange Juice. Second, Cauliflower Roasted with Curry and Third, Apple and Pear Crisp.

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Roasted Brussels Sprouts with Truffle Oil and a Drizzle of Orange Juice
Feeds 4-6

1# Brussels sprouts, cut in half and cleaned
2T veggie oil
tt salt and pepper
4 drops white truffle oil
1/2 ea orange
tt salt and pepper

1. Heat oven to 400F. Toss the sprouts, oil, salt, and pepper together. Place on a sheet pan and put in oven.

2. In ten minutes, they should be soft and slightly brown. Place in a bowl and toss in the rest of the ingredients. Taste and season if you need.

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Cauliflower Roasted with Curry

1 head of cauliflower, cut into florets
3T veggie oil
2T curry powder
tt salt and pepper

1. Heat oven to 400f. Place all ingredients in a bowl. Toss until coated evenly.

2. Place on a sheet pan and roast for about 10 minutes. It should have a slightly brown color and be soft.

3. Check for flavor and adjust if you need. I sometimes add lime zest or juice. Also a touch of cayenne, cinnamon, cumin, coriander, or allspice makes it nice.

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Apple and Pear Crisp
Feeds 10

Crisp
1/2c butter
1c brown sugar
1/2 sugar
1ea egg
3/4tsp salt
2.5c flour, unbleached
1c sour cream
1tsp vanilla
1c apple, peeled and sliced
1.5c pears, peeled and sliced

Crumble
1/4c butter
1c sugar
1tsp cinnamon

1. Heat oven to 350f.
2. Cream the butter and sugar. (paddle or whisk until it turns fluffy)
3. Add in the egg and mix until combined. Add flour and salt, alternating in thirds with the sour cream.
4. Put in apples and pears until just mixed.
5. In a Cuisinart or by hand, mix the Crumble ingredients until crumbly.
6. Place the batter with apples and pears into a greased 9x13 Pyrex or metal pan.
7. Evenly put the crumble on top and bake for 45 minutes. Delish!