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!