August 15, 2012
Roasted parsnips and sweet potatoes with caper vinaigrette
Page 16, Ottolenghi
Our yearly pilgrimage to the Michigan woods provided us with opportunities for all kinds of Plenty, including amazing vegetarian food made with great love by both workers and festies, alike. One of my favorite memories of this year was actually our impromptu kitchen shift in the rain, making raita and salads while it poured outside. All of the meals are made in a tent and/or over the fire pits behind the main kitchen, and it is a magical thing to be a part of such loving food creation at such amazing scale. Yep, let’s feed thousands of women today, shall we?
The fire pits are a true labor of love – and strength/stamina!
Oh, the joy of salads (covered in nutritional yeast) at Day Stage is matched only by the unexpected appearance of blueberries at a meal other than breakfast – SCRORE!
Once we made it home, with an SG happily in tow, it had a strange feeling of fall. Luckily that only lasted a few days, with cool weather and the smell of woodsmoke reminding us of our Michigan adventures. One of the first meals that we made once home was a very fall-like pan of roasted vegetables that Ottolenghi pairs with the sweet summer burst of cherry tomatoes. Add a kale salad from the garden, and this was the perfect Plenty to welcome us home to a month of Plenty!