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marigolds + mint https://marigoldsandmint.com sustainable and healthy living Mon, 13 Apr 2020 22:06:55 +0000 en-US hourly 1 https://wordpress.org/?v=5.5.1 166226542 Taza Flores, Montrealhttps://marigoldsandmint.com/2020/04/14/taza-flores-montreal/ https://marigoldsandmint.com/2020/04/14/taza-flores-montreal/#respond Tue, 14 Apr 2020 10:00:17 +0000 http://marigoldsandmint.com/?p=49441 The post Taza Flores, Montreal appeared first on marigolds + mint.

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Taza Flores was more than a respite from the below-freezing temperatures and biting winds on the streets of Montreal one Saturday afternoon; it was an escape into a different world.

As a mild spring breeze floated through my kitchen window and rustled the long leaves of a spider plant nestled safely in a corner, I thought how crazy it is that I was bundled up in hats, gloves, and a scarf just over a month ago in Montreal, Quebec. Much has changed since then, especially the food industry and, as a result, food culture as we know it. Food is often a shared experience, whether it be going out to a restaurant with friends or sitting down to dinner at home with loved ones. While I’m curious to see how the food industry will adapt, I am wary that the spontaneity that is possible with brick and mortar locations will decrease as we do our part in stopping the spread of COVID-19 by practicing social distancing and, where applicable, sheltering in place.

As you can imagine, I’ve spent much time daydreaming about past and future adventures. One time that comes to mind is when I trekked across Montreal on a snowy, windy day in search of (you guessed it)…food. I was on a mission to make it to the cozy and creative Arts Cafe before brunch service ended at 4 pm. I had been dreaming about their citrus and fennel salad, shakshuka with polenta, and walnut falafel since discovering the cute cafe the day before on the Montreal Secret Foods Tour in the Mile End neighborhood. With a twinkling of hope, I marched against the wind and raced against time (and missed my bus stop in the process), but as I skipped up the stairs and saw the staff sweeping the floors and putting up chairs, my heart sank and I knew I would have to put this unfortunate turn of events on my list of excuses to return to Montreal. 

Now I was chilled to my bones, the migraine I had been battling all day was reaching a crescendo, and my phone was quickly losing charge. I retraced my steps in my head and decided to settle on a tapas bar I passed as a result of missing the correct bus stop. I arrived at their opening time, 4 pm, on the dot. As I wandered into the empty restaurant and felt the warmth envelop me, I realized I wasn’t settling at all.

The restaurant has a cozy, yet modern look that, combined with quirky and clever details, made me feel like I was stepping into a whole different world. The music seemed to be a perfectly curated playlist that tempted me to open Shazam with my phone’s last few moments of battery.

A majority of the tables were already reserved, but I was encouraged to choose my own table since I was so early and the only person there. I chose a seat with a beautiful tiled table and a near-floor to ceiling window that lit the space with golden-hour light. I warmed up with a cup of mint tea and ordered the “Tapas du moment” – beet carpaccio with goat cheese, grapefruit, parsley, dill, and crispy capers – and the calamari with a saffron aioli. 

The beet carpaccio, a light winter fare, arrived looking like the perfect segue into spring: a colorful bloom of thinly sliced beets, pieces of grapefruit, goat cheese, and crispy fried capers sprinkled generously with parsley and dill. The calamari seemed to be a lighter version of the fried calamari you typically find here in the U.S., but it was the light and flavorful aioli that sealed the deal.

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Tastes of Mile End: A Montreal Food Tourhttps://marigoldsandmint.com/2020/03/14/tastes-of-mile-end-a-montreal-food-tour/ Sat, 14 Mar 2020 17:33:04 +0000 http://marigoldsandmint.com/?p=49423 The post Tastes of Mile End: A Montreal Food Tour appeared first on marigolds + mint.

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The Montreal food tour you can’t miss!

When I decided that I would take an impromptu weekend trip to Montreal in the cold of February, I decided that I would like to experience the city through a food tour. After many hours of research (because I wanted the very best), I decided on Secret Food Tours Montreal, a franchise that offers tours in several major cities throughout Europe and the United States. I wanted an experience that gave me a peek into the food culture and local life of Montrealers and, since I was travelling alone, I wanted to be able to explore with others during my trip. 

My group’s guide, Karine, was a local who had an immense amount of insight to share with us. While I won’t get into the nitty gritty details of each location (you’ll have to go on the food tour to find out!), I’ll be sharing some of the “behind-the-scenes” of the tour and what makes each location such a special part of the tour.

Montreal Food Tour Stops

1. BOULANGERIE GUILLAUME

This bakery is a local favorite, where you can view shelves on shelves of freshly baked breads, rolls, and pastries while you decide on what you want. We started the tour off with an Alsatian tart, during which we learned about the history of the bakery and the origins of the Alsatian tart.

 

2. DROGHERIA FINE

Our next stop was a family-owned gnocchi shop, where we enjoyed fresh-hot gnocchi with a homemade tomato sauce. Here we learned about the shop’s history and its role in the local food culture, while enjoying the escape from the freezing temperatures outside.

 

3. FAIRMOUNT BAGEL

We squeezed into this Montreal institution for our third stop of the tour. We munched on fresh, warm bagels that were topped with sesame seeds. These bagels blew my mind. Sorry, New York bagels…Montreal bagels have you beat. 

 

4. POUTINEVILLE

What is a Montreal food tour without its most popular dish? Here, we found out what poutine is supposed to taste like and learned of the origins of this Quebecois staple.

 

5. JULIETTE & CHOCOLAT

As soon as we stepped through the door, we were enveloped in the scent of chocolate. We were served a crepe with a housemade chocolate-hazelnut spread and fresh fruit. It was heaven!

 

6. DIEU DU CIEL

Our last stop was a microbrewery, with a window that lets you peek into the brewing room! Here, we enjoyed a cheese board with some of the best cheese I have ever tasted and wrapped up our tour. Our tour guide, Karine, gave us recommendations for stellar restaurants in the city and helped us get on our ways.

 

Sure, you could go to these place on your own, but then you would be missing out on the history, inside information, and insight that the guides and Secret Food Tours Montreal bring to the table (haha). You get to see the neighborhood and these restaurants in a whole different light and get to connect with fellow foodies. All in all, I’d say learning about food culture and eating good food is an ideal way to spend an afternoon in Montreal.

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Self-Care During Your Job Searchhttps://marigoldsandmint.com/2020/01/28/self-care-during-your-job-search/ Tue, 28 Jan 2020 01:48:10 +0000 http://marigoldsandmint.com/?p=48860 The post Self-Care During Your Job Search appeared first on marigolds + mint.

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Job searching is more than tough…it is time consuming, mentally exhausting, and emotionally draining. I recently went through it for the second time since graduating college and, let me tell you, it is one of the most humbling, hopeful, terrifying, and discouraging experiences you can have.

When you begin the job-searching process, whether as an upcoming/recent college grad, a mid-life crisis-er, or someone in between, you will hear all about “best practices.” This can include anything from how to prep for an interview to the best font to use on your resume, but people rarely mention the toll it takes on you and what to do about it.

Enter self-care. Yes, yes, I know, I’m such a cliche: “Self-Care Is The Solution to Any and All of Your Problems.” While self-care will not get you a job (sorry), it will make the process go smoothly and be much more manageable. Now, before you get your hopes up, I will not be prescribing luxurious bubble baths, netflix-binges, or ice cream. What follows are self-care practices that are going to make you the best “you” possible, empower you, and focus you during this (very) trying time.

Best self-care practices during your job search

1. CREATE A ROUTINE

Man, oh man. This is a biggie. When you have time off, or unstructured time, it can be easy to veer off from your typical routine (hello, Netflix binges). It’s so important to have a routine and structure your time during the job search so that you stay organized, focused, and productive.

 

2. MANAGE YOUR TIME WELL

Find ways to be efficient and structure your time in a way that keeps you focused and productive. Whoever said that you should completely tailor your cover letter for EVERY JOB APP has never applied for more than ten jobs in their LIFE. Let alone ten at one time. Have a basic outline. Edit as needed.

 

3. EXERCISE

I know we’ve all heard that exercise is good for us. This is nothing new, and yet we often don’t make it a regular part of our routine. If it’s not, make the time for it. Exercise is magic: it can reduce stress, decrease symptoms of anxiety and depression, sharpen focus, and improve mental and physical resilience. You will not only function better, but also be better at coping with the rejection that can come with applying for jobs.

 

4. HAVE REGULAR MEALS & HYDRATE

Again with the obvious…but sometimes we can get so caught up in doing (or not doing) tasks that we forget to fuel our bodies (and minds…the connection between our stomach and our brain is INSANE). Don’t forget to stay hydrated, too! It’s hard to deal with the challenges of life and job-searching when our body is feeling off.

 

5. MEDITATE

Meditation is so accessible these days. With the various apps, YouTubers, and yoga studios, you don’t have to go far (or even try very hard), to find guided meditations that offer step-by-step instructions to get you started. Meditation also reduces stress and anxiety, helps with focus, and can actually help boost positivity!

 

6. REACH OUT TO YOUR SUPPORT SYSTEM

Don’t be afraid to ask for help! It can be hard to admit to yourself, let alone others, that you can’t do it all alone and need support. Surround yourself with people who are going to lift you up and cheer you on during this trying time (AND sometimes give you the much-needed advice that you might not want to hear).

 

7. BUDGET

I know, I know, budgeting is not sexy. It is CRUCIAL, however, to your well-being, stress-level, and financial security, to stay on top of your budget while you’re searching for a job searching, especially if you’re not employed. Financial insecurity is one of the most distracting and anxiety-inducing situations to be in, especially when your future is uncertain. Get your ducks in a row so that you have the flexibility to, say, move for a job, be unemployed for a few months until a new job starts, or even to leave a situation you might not be happy in.

 

These 7 self-care essentials can be used no matter where you are in the job search process. They will keep you focused, motivated, positive, and resilient. Now, that’s not to say that you won’t have bumps or low points…but these strategies will help you overcome them with more ease. If you have tips or tricks of your own for rocking the job search process or want to share your story, drop a comment below!

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Baked Artichoke Tempehhttps://marigoldsandmint.com/2020/01/23/baked-artichoke-tempeh/ Thu, 23 Jan 2020 17:10:30 +0000 http://marigoldsandmint.com/?p=48775 I often get stuck in the “grain bowl” rut (Can you blame me? They’re delicious). But, sometimes the grain+protein+veggie combo can get boring. Enter Baked Artichoke Tempeh. This recipe is based on an “Artichoke Chicken” recipe that my family has been making for as long as I can remember. It’s actually from a cooking magazine, […]

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I often get stuck in the “grain bowl” rut (Can you blame me? They’re delicious). But, sometimes the grain+protein+veggie combo can get boring. Enter Baked Artichoke Tempeh.

This recipe is based on an “Artichoke Chicken” recipe that my family has been making for as long as I can remember. It’s actually from a cooking magazine, but no one can remember the name or where to find it. My mom has been making the recipe for so long, that it’s become one of those quick, “just eye it” weeknight dinners. 

I recently tried tempeh for the first time and couldn’t wait to try it in various recipes. You often see tempeh sauteed or baked and placed on top of, you guessed it, a grain bowl. So I wanted to try something different. 

In this recipe, the tempeh is topped with a creamy, artichoke topping, goes into the oven and comes out golden and tender. Then, pair it with your favorite sides and you’re ready to eat!

Baked Artichoke Tempeh

Ingredients

1 can artichoke hearts

2-3 tablespoons mayo

⅓ cup parmesan cheese

2-3 cloves garlic, minced

2 tablespoons plain greek yogurt

Salt and pepper, to taste

2 packages of tempeh

2 tablespoons vegetable broth

1 tablespoon melted butter

Directions

  1. Preheat the oven to 375 degrees Fahrenheit
  2. Add the mayo, yogurt, minced garlic, and salt and pepper to a small-medium-sized bowl and mix well.
  3. Drain the artichoke. Then, cut the artichoke hearts into quarters.
  4. Add the quartered artichoke hearts and parmesan to the bowl and mix until well combined. Set aside.
  5. Take the tempeh out of its packaging and cut each piece in half so that you have 4 squares.
  6. Prepare an 8×8 baking pan by adding the vegetable broth and melted butter to it and mixing until they’re just-combined. 
  7. Add the four squares of tempeh to the pan (don’t worry if they’re touching) and evenly spread the artichoke mixture on top of the tempeh.
  8. Bake for 25-30 minutes or until the cheese in the topping is melted and starts to look light golden brown.
  9. Add your choice of sides and voila: the perfect weeknight dinner. This recipe serves 2-4 people, depending on how hungry you are 🙂

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Sweet Potato Pie Barshttps://marigoldsandmint.com/2019/11/06/sweet-potato-pie-bars/ Wed, 06 Nov 2019 03:08:43 +0000 http://marigoldsandmint.com/?p=2196     These decadent Sweet Potato Pie Squares are healthier than they look! Recently, I’ve been trying to cut refined sugar out of my diet as much as possible. Of course, I won’t deny myself a gooey chocolate chip cookie, but from day to day I wanted to reap the benefits of going refined sugar-free. […]

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    These decadent Sweet Potato Pie Squares are healthier than they look! Recently, I’ve been trying to cut refined sugar out of my diet as much as possible. Of course, I won’t deny myself a gooey chocolate chip cookie, but from day to day I wanted to reap the benefits of going refined sugar-free. About three weeks ago, I challenged myself to cut back on refined-sugar and instead use less refined sweeteners like honey, maple syrup, and dates. If you think the benefits of decreasing your refined sugar intake are a myth, let me be the first to tell you that it’s worth trying the challenge for yourself. 

    Sugar has an inflammatory effect on your body, which means it contributes to breakouts, mood swings, and high blood pressure and cholesterol. After about a week, I noticed that I have so much more energy throughout the day, especially since I’m avoiding the dreaded sugar crash; my mental health has also improved and evened out, due to reduced inflammation (the mind-gut connection is REAL); AND my skin has finally started to clear and heal. 

    The benefits of reducing your sugar intake are real, but it can also be hard to satisfy your sweet tooth. The simplest solution is this: if you’re craving something sweet, have healthier options in reach. Fruit is naturally sweet, contains vitamins that are amazing for your health, and can be eaten in so many different ways (fresh, with yogurt, in a recipe, etc.). Dates taste as sweet as caramel (I’m not joking!) and contain fiber and potassium. And, my recent favorite, sweet potatoes! Now, I know you’re probably thinking I’m crazy. How can sweet potatoes even come close to satisfying your sweet tooth, right? 

    Let me explain: About a week ago, I roasted some sweet potatoes for lunch the next day. Now, since I hadn’t had much sugar the previous couple of weeks, it was almost as if my taste buds had become more sensitive to sweetness. I tried one of the sweet potatoes and it was so sweet, I started plopping the perfectly-roasted cubes into my mouth like they were candy. I recalled a sweet potato pie that my grandmother made one year for Thanksgiving that was like a subtler, yet still delicious, pumpkin pie. So, inspired by that memory and Talida’s raw vegan desserts on Hazel & Cacao, I created these vegan Sweet Potato Pie Bars, just in time for the holidays! They are so so yummy and packed with ingredients that are good for you so you can indulge guilt-free!

Sweet Potato Pie Bars

Ingredients

CRUST

1/2 cup oats
1 1/2 cups walnuts
1/2 cup dates
1/2 teaspoon cinnamon
1/4 teaspoon all spice

FILLING

1 1/2 cups soaked cashews
1/2 cup cacao butter, melted
1 large sweet potato (about two cups), cubed
1/4 cup honey or maple syrup (add more if you’d like it to be sweeter)
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon all spice

Directions

1. Add the cashews to a bowl and add enough water to just cover them. Soak the cashews for 4 hours or overnight.

2. Preheat oven to 350 degrees Fahrenheit. Toss the cubed sweet potato with 1 tablespoon olive oil and then transfer to a baking sheet. Once the oven is ready, roast the sweet potato cubes for about 30 minutes, or until they are tender.

3. While the sweet potatoes are in the oven, add the ingredients for the crust to a food processor or blender. Blend until the nuts, oats, and dates are finely blended and stick together. 

4. Line an 8×8 baking pan with aluminum foil or wax paper and press the crust mixture into the bottom of the pan.

5. Once the sweet potatoes are finished, let them cool to room temperature. Then, add the filling ingredients to a food processor or blender. Make sure to drain the cashews before adding them in. Blend until smooth.

6. Add the filling to the pan with the crust. Freeze for 3 hours.

7. After the 3 hours in the freezer, take out the pan and let it stand a little to defrost. Then, cut the dessert into squares and enjoy!

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Healing Roasted Carrot Souphttps://marigoldsandmint.com/2019/11/06/healing-roasted-carrot-soup/ Wed, 06 Nov 2019 01:23:34 +0000 http://marigoldsandmint.com/?p=2192 The Roasted Carrot Soup is back and better than ever! Windy fall days lend themselves to roasting veggies and making warming soups. Especially as the days get colder and noses start to sniffle, you will want this recipe in your winter cold-fighting arsenal. I truly believe that food is medicine and that we can heal […]

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    The Roasted Carrot Soup is back and better than ever! Windy fall days lend themselves to roasting veggies and making warming soups. Especially as the days get colder and noses start to sniffle, you will want this recipe in your winter cold-fighting arsenal. I truly believe that food is medicine and that we can heal ourselves by choosing foods that contain the nutrients our bodies need to fight off illness and function at their best. 

    The immune-boosting ingredients in this soup help you do just that. Onions have anti-inflammatory properties and are a great source of Vitamin C, carrots are a good source of Vitamin A and other antioxidants, garlic has medicinal properties that can reduce the length of a cold, ginger has anti-inflammatory properties and can help boost your immune system, and turmeric increases the antioxidant capacity of your body. Or, as my co-teacher and I used to say to our students, they help you “fight off the germs!” So, before (or after, I’m not judging) you reach for the medicine cabinet, try out this soup and help your body get the nutrients it’s craving. 

Healing Roasted Carrot Soup

Ingredients

1 large sweet potato, cubed (about 2 cups)
6 medium-sized carrots, peeled and cut into chunks
1 large onion, cut into chunks
3 cloves garlic
2 tablespoons olive oil
1 teaspoon turmeric
1/4 teaspoon cumin
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1-inch finger of ginger
1 container vegetable broth (about 4 cups)
Salt and pepper, to taste

Directions

1. Preheat oven to 375 degrees F.

2. Toss the sweet potatoes, carrots, onions, and garlic with 2 tbsp olive oil, 1 teaspoon turmeric, 1/4 teaspoon cumin, and 1/2 teaspoon paprika.

3. Put the vegetables on a baking paper-lined sheet and roast in the oven for about 30 minutes, or until the carrots and sweet potatoes are fork tender.

4. Add the roasted veggies, ginger, and 1 cup vegetable broth to a food processor. Blend until smooth.

5. Add the puree and 1 cup vegetable broth to a pot and cook over medium heat. Continue adding broth until desired consistency is achieved (About 1 1/2 cups for a thick soup. I used about 2 cups).

6. Stir in the cayenne pepper and season the soup with salt and pepper, to taste.

 

Optional: top with whatever you want! I added sunflower seeds and roasted brussels sprouts, but some nutritional yeast, toasted almonds, or roasted chickpeas could be yummy as well!

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Whole Wheat Gingersnap Pancakes with Cinnamon Pearshttps://marigoldsandmint.com/2019/10/19/gingersnap-pancakes/ Sat, 19 Oct 2019 21:04:25 +0000 http://marigoldsandmint.com/?p=2167 This recipe is inspired by the pancakes topped with cinnamon sugar pears and yogurt that my mom makes. She claims to have found the recipe in a food magazine that has since been misplaced, so shout out to whoever thought of this delectable combination first! I have fond memories of early mornings, getting ready for […]

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    This recipe is inspired by the pancakes topped with cinnamon sugar pears and yogurt that my mom makes. She claims to have found the recipe in a food magazine that has since been misplaced, so shout out to whoever thought of this delectable combination first! I have fond memories of early mornings, getting ready for school, that were made better by this breakfast. It’s the juicy, fresh pears and the creamy, tart yogurt that make this combination so memorable.

    I think that food can be so special. It has the power to evoke vivid memories and the comfort that we draw from those memories can heal our soul. My mom recently made these pancakes, which I scooped up on my way out the door because I was running late for work. Pro tip: these pancakes work “taco-style” if you need to take them to go. Despite the melancholic cloud that has hung over me the past few weeks, I couldn’t resist the feeling of calm and joy that washed over me every time I bit into the fluffy pancakes and juicy pears.

    That morning got me thinking of creating a vegan and more healthy version with a twist. Thus, the idea for these gingersnap pancakes was born. During my research, I actually found a VEGAN GINGERSNAP PANCAKE recipe from almost eight years ago. Because I like to cut out unnecessary refined sugar, the recipe below is slightly adapted from Brandi’s Vegan Gingersnap Pancakes with Ginger Syrup from The Vegan 8 blog. Check out Brandi’s tried-and-true recipe if you’re looking for something a little sweeter. Otherwise, scroll on down for Whole Wheat Gingersnap Pancakes with Cinnamon Pears. 🙂

Whole Wheat Gingersnap Pancakes with Cinnamon Pears

Ingredients

PANCAKES

Dry ingredients:
1 cup whole wheat pastry flour
1 tablespoon ground flaxseed
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon corn starch
2 teaspoons cinnamon
1 heaping teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon sea salt

Wet ingredients:
1 cup coconut milk
Roughly 3 tablespoons almond butter
2 tablespoons apple cider vinegar
2 tablespoons honey
1 1/4 teaspoon vanilla extract

CINNAMON PEARS

1 ripe pear, cut into small, bite-sized chunks
1/4-1/2 teaspoon ground cinnamon, depending on how much you like cinnamon 🙂

Directions

1. First, combine 1/4 cup of the milk with the flaxseed into a coffee mug or small bowl and whisk very well with a fork. Set aside for at least 5 minutes. This will be your “egg” and it needs to sit to become thick and slightly gel-like.

2. In a separate medium-sized bowl, mix together the dry ingredients.

3. After the flaxseed mixture has sat for several minutes, add it and the remaining wet ingredients (including the rest of the coconut milk) to the dry ingredients and whisk until just combined (do not over mix). Set the batter aside for 10 minutes or more.

4. Start heating up your pan, setting it between medium and low. After 10 minutes, both your batter and hot pan will be ready.

5. Add oil or vegan buttery spread to the pan. Use a 1/4 measuring cup to pour the batter onto the heated pan. If you prefer a thinner pancake, shake the pan a little to spread out the batter.

6. Cook around 3 minutes or until the edges have firmed up well, flip over, and cook another 1-2 minutes. If you notice your pancakes are browning too fast, turn the heat down a bit.

7. In between pours and flips, cut the pear into small chunks and add the chunks to a bowl. Add the cinnamon and mix until the cinnamon is evenly spread.

8. Serve the gingersnap pancakes with the pears and a dollop of yogurt.

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A “Slow Food” Revolution in Yorkhttps://marigoldsandmint.com/2019/10/15/a-slow-food-revolution-in-york/ Tue, 15 Oct 2019 01:23:26 +0000 http://marigoldsandmint.com/?p=2094 Check out where the article was originally posted here. A “Slow Food” Movement     Our food systems are continuing to move in a direction where automation, convenience foods, and food waste are the norms. In many places, slow food, or the culture of preparing food through traditional methods using quality local ingredients, is becoming […]

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Check out where the article was originally posted here.

A "Slow Food" Movement

    Our food systems are continuing to move in a direction where automation, convenience foods, and food waste are the norms. In many places, slow food, or the culture of preparing food through traditional methods using quality local ingredients, is becoming a rarity as people favor processed foods more and more. Therefore, it is becoming increasingly important to invest in producers, restaurants, and organizations whose passion it is to reintroduce slow food to our communities and to bring people together through meaningful shared experiences of food. 

    The significance of these kind of shared experiences of real food that are essential to our cultures and well-being are oftentimes overlooked in favor of convenience. And, while convenience certainly has its merits, supporting local producers, creating healthy food, and sharing knowledge about growing and making good food will help us build healthy, sustainable communities that have strong local economies, a harmonious environment, and healthy people. 

    Below are three businesses and organizations in York County that are bringing us back to our roots, connecting the community, protecting the environment, and sharing delicious food.

    Many York natives may have heard of the farm-to-table restaurant, Tutoni’s, that has been raising the bar with their fresh pasta, local ingredients, and unique ambiance. What may not be so well known, however, is the work Tutoni’s and O.N.E. Hospitality Group have done to revive the local food economy, create opportunities for food entrepreneurs, and unite the York community over quality food. 

    Tutoni’s serves dishes made from local ingredients, which requires a seasonal menu that keeps customers on their toes. Using ingredients from local farmers and producers not only allows the restaurant to offer fresh food to customers, but also keeps transportation emissions at a minimum and supports local business owners by creating a market for their products. Tutoni’s chef also strives to use 100% of the food that comes into his kitchen in order to decrease food waste. Tutoni’s also hosts cooking classes, which introduce participants to scratch cooking and educate the community on “slow food.” 

    O.N.E. Hospitality Group also operated the now-closed restaurant incubator, Taste Test. Taste Test provided local “restaurateurs” with mentorship, a place to showcase their ideas, and opportunities to gain funding for their own brick and mortar restaurants. After a slow-down in applicants and ideas, they decided to close Taste Test in York and relocate to an area that could benefit from the economic development it would spark. O.N.E. is also developing an innovative investment platform for entrepreneurs in the hospitality industry. Stay tuned for more details when they unveil their new website! 

    Horn Farm is a significant advocate for environmental sustainability in York County, while also creating economic value in the community and environment. Since its creation, Horn Farm has saved 186 acres from industrial development and set on a mission to preserve farmland in York County. Now, they share York’s rich agricultural history with the community through various classes, which fall into topics such as ecological design, foraging, wilderness skills, gardening and farming, and cooking. 

    In addition to preserving the land and engaging in restorative agriculture in order to leave the land better than it was found, Horn Farm strives to contribute to economic development in York by  supporting independent farmers and creating economic value through their restoration projects. The Incubator Farm Project aids independent farmers in creating small, sustainable farms by providing resources and developing a local market for their products. 

Photograph by Michelle Johnson

    Horn Farm has created a local market through their Community Supported Agriculture (CSA) programs, which provide weekly harvests for a subscription, and their Online Farmstand. In addition to their vegetable CSA, Horn Farm now also offers egg, pork, and mushrooms CSAs! 

     An exciting upcoming project that Horn Farm is working on is the development of a multifunctional riparian buffer along the Susquehanna River. This will not only prevent erosion and filter out pollutants in runoff water, but also provide plants with both economic and ecological value, such as various fruits, nuts, berries, and plants that can be used in floral arrangements.

    While Horn Farm’s focus is on environmental sustainability, many of their projects and programs contribute to economic development in York County and support the development of a sense of community around the environment and food. 

    Sonnewald, which is Pennsylvania Dutch for “Sunny Forest,” is a natural food store that is situated on 60-acres of chemical-free farmland and has been pioneering sustainable living since the mid 1940’s, which has included cultivating their farm organically and advocating for recycling and composting. The farm even has one of the oldest solar residences in Pennsylvania on its premises. In the store, Sonnewald offers fresh produce, a health and wellness section, and items from local producers.

   In addition to offering real, healthy food, Sonnewald has a strong focus on providing educational opportunities, both within their store and on their farm. They offer frequent demos, yoga classes, and farm tours. Don’t forget to check out their Dig-Your-Own-Jerusalem-Artichokes event on October 31st! 

    Another exciting endeavor of theirs is the Sonnewald Life Institute that is being developed in Stoverstown, at the site of the old fire hall. Their aim is to renovate the building and create a net zero structure that will act as a community center with fitness classes, alternative health solutions, and meeting spaces, as well as house a cafe that will become a meeting place where meaningful connections can be made. 

    Sonnewald’s ultimate goal, however, is to encourage people to live in harmony with others and all aspects of the environment and expand their capacity to connect the community with each other and the environment. Find out how to get involved on their website or contact them to stay up to date on new happenings!

What You Can Do In Your Community

    Embracing the slow food movement doesn’t need to be complicated. Slow food, at its core, is about community, environmental integrity, equitable access, and good food. Search out organizations and businesses in your area that are using environmentally-friendly processes, create a sense of community, and support the local economy and then go out and support them. Dedicate your time and your dollars to these causes because it’s the support of the community that allows these kinds of organizations to give back. 🙂

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Butternut Squash Galettehttps://marigoldsandmint.com/2019/10/05/butternut-squash-galette/ Sat, 05 Oct 2019 16:33:20 +0000 http://marigoldsandmint.com/?p=128 Deciding what to bring to a picnic always stumps me. This Savory Butternut Squash Galette fulfilled my desire for something practical, yet fun (and most importantly, yummy).  While it was indeed delicious, it turned out to be very messy to eat with hands on a rocking boat. Nevertheless, this is a great recipe if you […]

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Deciding what to bring to a picnic always stumps me. This Savory Butternut Squash Galette fulfilled my desire for something practical, yet fun (and most importantly, yummy). 

While it was indeed delicious, it turned out to be very messy to eat with hands on a rocking boat. Nevertheless, this is a great recipe if you have a free afternoon (and forks and plates).

What sets this galette apart is the crust. The ground walnuts add texture while the brown sugar adds just the right amount of sweetness to an otherwise savory galette.

Roasted Butternut Squash

The butternut squash filling was inspired by the butternut squash I had lying around. Since it’s in season right now, I stocked up and have been looking for different ways to cook (and bake) it.

I felt like the filling needed something more, though. While browsing recipes, I found this great recipe for Balsamic Caramelized Onions.

When it came to putting the galette together, I added the butternut squash in layers and sprinkled a pinch of thyme over each layer. Even though I didn’t add it to the recipe, I added some freshly grated Parmesan that I had lying around as well.

Putting together a butternut squash galette

SAVORY BUTTERNUT SQUASH GALETTE

YIELDS: 8 servings or 2 small galettes
PREP TIME: 30 minutes
BAKE TIME: 45 minutes

Ingredients

Dough
2 1/2 cups all-purpose flour
1/2 cup walnuts, ground in food processor or blender
2 teaspoons brown sugar
1 teaspoon salt
250 grams (2 sticks) cold butter, cubed
2 tablespoons cold water
egg wash (1 egg, whisked)

Balsamic Caramelized Onions
2 onions (red or yellow)
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon ground pepper
3 tablespoons balsamic vinegar

Filling
2 small butternut squashes, cubed
balsamic caramelized onions (from above)
thyme
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon salt

Directions

Preheat oven to 350 degrees Fahrenheit.

Prepare the dough:

Mix together all of the dry ingredients in a food processor (flour, walnuts, brown sugar, and salt).

Add the cubed butter and mix until the mixture looks chunky, but still dry (the size of peas or a little bigger).

Add the 2 tablespoons of cold water and begin mixing with a spoon.

When the dough sticks to the spoon, begin kneading the dough with your hand.

Continue kneading until the flour is fully combined.

Form the dough into a ball, put it into a bowl, and cover and refrigerate for at least 30 minutes.

 

Prepare the filling:

After you’re finished with the dough, peel the butternut squash and cut it into small cubes.

Toss the butternut squash with the minced garlic, 1 tablespoon of olive oil, and 1 teaspoon of salt.

Roast the butternut squash on a baking sheet lined with parchment paper or in a casserole dish for 25 minutes, or until slightly tender.

While the butternut squash is in the oven, make the balsamic caramelized onions according to the recipe linked above.

 

Assemble the galette:

Take the dough out of the refrigerator and let it sit for a couple of minutes to warm up and soften.

Divide the dough in half and start rolling one half out on a piece of parchment or baking paper until it is slightly thicker than a pie crust.

When the dough is rolled out, spread half of the caramelized onions on it. Then, add half of the butternut squash and sprinkle a pinch of thyme on top. 

Fold over the edges toward the center and brush the egg wash on top of the dough.

Repeat with the second half of dough.

Transfer both galettes with the parchment paper to a baking sheet. Bake for 30-40 minutes, or until the dough is slightly browned and crumbly.

Enjoy!

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Cinnamon Oats with Caramelized Appleshttps://marigoldsandmint.com/2019/09/28/cinnamon-oats-with-caramelized-apples/ Sat, 28 Sep 2019 00:48:09 +0000 http://marigoldsandmint.com/?p=2105     As apple season comes into full swing, it’s about time that this cinnamon oatmeal with caramelized apples makes an appearance. I first developed this recipe a couple years ago when I was studying abroad in Copenhagen. I was much more experimental with cooking then, a habit that I’m looking forward to getting back […]

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    As apple season comes into full swing, it’s about time that this cinnamon oatmeal with caramelized apples makes an appearance. I first developed this recipe a couple years ago when I was studying abroad in Copenhagen. I was much more experimental with cooking then, a habit that I’m looking forward to getting back into this fall. This recipe was whipped up on one of those cloudy, gray days when a warm bowl of porridge is your segue into a cozy afternoon.

    This creamy oatmeal, made with a plant-based milk, is topped with caramelized, honey-drenched, cinnamon apples that satisfy your sweet tooth without being too sweet. Combined with the crunchy almonds, this breakfast is a harmonious balance of flavors and textures. I like to create a “sauce” with the apples, butter, cinnamon, honey, etc. that I then use for the almonds. This just helps give the almonds that satisfying crunch and a bit of sweetness. However, it is absolutely not necessary and feel free to skip some of the extra steps and simply toast the almonds.

    In fact, this time around when I made the recipe and photographed it, I used popped amaranth instead of nuts. If you didn’t already know, amaranth is a wonderful source of protein and has many health benefits. While it does have a very distinct flavor, it becomes very toned down when the grains are popped.

Cinnamon Oats with Caramelized Apples

Ingredients

OATMEAL

1/2 cup oats
1 cups plant-based milk
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract (or vanilla sugar)

CARAMELIZED APPLES

2 apples, thinly sliced
2 teaspoons brown sugar
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon vanilla extract (or vanilla sugar)
pinch of salt

HONEY ROASTED ALMONDS

1/2 cup almonds, roughly chopped
1 tablespoon honey

Directions

1. Put the oats and milk in a saucepan and bring to a simmer.

2. Then, lower the heat, add the vanilla and cinnamon, and simmer on low heat for 15-20 minutes or until the oatmeal reaches your desired consistency.

3. While the oats are cooking, peel and slice the apples.

4. Melt the butter in a medium-sized pan on low-medium heat. Then, add the apples and cook for 10-15 minutes, or until they start to soften. Stir frequently.

5. Add the honey, brown sugar, cinnamon, salt, and vanilla and simmer for 5 minutes, adding more butter if it seems the apples are “drying out.”

6. Remove the apples from the pan, leaving some of the buttery cinnamon and honey “sauce.” Add the chopped almonds to the same pan on medium-low heat and coat the almonds with whatever “sauce” is left in the pan.

7. Toast the almonds for about 5 minutes, or until golden brown. Then, add the honey and cook for about 2 minutes.

8. Top the oatmeal with the apples and almonds and enjoy!

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