Shanah Tova

Okay, my husband said I really should post something about Rosh Hashanah, and he is right, but I am having a hard time writing anything original about a holiday that has been around for about 4000 years.  So, I will just say this: while laughing and  lingering over Rosh Hashanah dinner with a group of friends, and all our kids, I thought, “this is really what I’m going for, what my ‘rules‘ are all about,”  sitting down with friends and family to savor conversation and a great meal. It was exactly the experience I would hope to create everyday, on a smaller scale of course, at home.

In The End of Food, Paul Roberts wrote, “[T]he very act of eating [is] the basis of many of our social, family and spiritual traditions — not to mention the one cheap pleasure that could ever rival sex.” And it’s not just eating, of course, a good deal of the pleasure comes with the anticipation of the meal, the way the house smells when there is a chicken roasting or bread baking and also from sharing the meal with others. Why would we give all that up for the sake of convenience.

Even shopping for food can be a pleasant experience. I have become a regular at my local farmers market Sunday mornings, to the point where the people running the stands now recognize my son, remember he is allergic to nuts and warn him away from things he should not eat. Both of my boys enjoy going with me, noticing what is in season and maybe trying out the samples offered by many of the merchants. The USDA has a surprisingly informative website about farmers markets, including advice on starting your own. It also includes a link to search for farmers markets in your area. Don’t search by zip code, because it will only give you markets in the zip code you are searching. You will probably get better results searching your county.

Here is a recipe for a frittata that takes advantage of the abundance of leafy greens available right now:

1 large bunch of spinach, kale or chard

butter

4 eggs

2 scallions finely sliced

3 oz. crumbled firm goat cheese

salt and pepper

1. Steam or saute the greens with a little salt until they are wilted and tender. Squeeze out as much moisture as possible then chop coarsely

2. Whisk the eggs in a medium bowl with a few pinches of salt and some pepper stir in the scallions, cheese and greens.

3. Melt the remaining butter in a 10-inch skillet. Add the eggs, reduce the heat to low, then cover the pan and cook until golden and puffed, about 8 minutes. This can also be cooked in the over at 350 for about 15 – 20 minutes.

If you have some fresh herbs around, or maybe a handful of arugula, add them to the greens before cooking. This is also fantastic with slices of freshly roasted red or yellow pepper.

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