There are deeply fantastic things in life that move us. Those murmurs that help us climb mountains, and then move them too. Wildness that coats our eyes and drives us further down the path not commonly taken. Inspiration can be highly personal, but its the devotion and eagerness that allows us to share our tunes with others. Often inquired of me is the reason for such a constant enthusiasm for life, and wild-eyed and brazen I so simply admit that there are solid reasons to be enthusiastic for. Passionate reasons that tempt me with a certain level of dramatic rebellion and crusade – but mostly just deeply fantastic things that move me.
Cultivating is one of the richest experiences – a strong and fortified connection that unifies hand with earth with harvest and stomach. To be in touch with the genesis of food is to embrace the fundamentals in the healthiest way. Whether it be personal cultivation, or direct support of those that provide – there is something to be said about an earthen radish uprooted from its fertile bed, enjoyed in the warmth of a solar noon. To share this effect with others in life is of elation to me.
The SHFT Mobile Kitchen Classroom at Stone Barns is a community that I’ve recently become acquainted with. Our drive and passion certainly align – as they seek to empower others with the necessary actions and knowledge to shift one from a passive consumer to an active citizen of a greater food community. Those that they are aiming to teach and grow are high-school students. Their idea is to make the physical connection between lesson and food a memorable and vivid experience, one that will cultivate a different train of thought and in turn inspire new generations to support agriculture as our future.
Today, I am sharing a recipe interpretation born out of one of Mobile Kitchen’s lessons devoted to food waste. Food waste undoubtedly sparks conversation – and while it is inevitable, the more we enlighten those around us to sustainable options, the further we progress. Mobile Kitchen illustrates this particular lesson with readings from Dan Barber’s book, ‘‘. For those of you who are unfamiliar with Barber’s work – I highly recommend reviewing his efforts to spread ecological awareness, his voice is most certainly at the forefront of cultivating a modern and respectable relationship with food.
Roasted carrots and parsnips make for a delicious wintry snack, or even a lovely holiday side-dish. For the recipe I share, the flat-bread is layered with carrot top pesto, roasted roots, spicy mustard greens, and kicks of freshly grated ginger, horseradish, and lemon. If you don’t have spelt flour on hand, you may always substitute with prepared flat-breads. This also applies to the horseradish, though I highly recommend it fresh if available.
I hope your holiday preparations are going smoothly, and that you are enjoying the time. There are beautiful things to reminisce and always excitement for the future. May our glasses clink on the brightest of horizons.
- flatbread (if making):
- 1 1 / 2 cups spelt flour
- 1 / 2 tsp fine sea salt
- 1 / 2 tsp cumin
- 2 tbl olive oil
- 1 / 4 cup + 1-2 tbl water
- pesto:
- carrot tops from one bunch of carrots (about 1 cup)
- 1 / 4 cup toasted walnut
- 1 large garlic clove
- 1 / 2 tsp sea salt
- 1 / 4 cup olive oil
- 1 / 2 lb carrots, quartered if large
- 1 / 2 lb parsnips, peeled and quartered if large
- 1-2 tsp olive oil
- salt and pepper
- mustard greens
- freshly grated horseradish root
- a dash of white wine vinegar
- freshly grated ginger root
- zest of 1 lemon
- if making the flat-bread: mix spelt flour, salt, and cumin together in a large bowl. add olive oil and mix until pea-sized beads form in the flour mix. slowly add first part of water and mix to incorporate and combine - if dough doesn't quite come together slowly add more water. separate dough into two or three smaller balls and cover with a damp towel to rest for 15-30 minutes.
- to make the pesto: add carrot tops and toasted walnuts to the body of a food processor and process until finely chopped. smash garlic clove with salt and add to processor. with motor running slowly add olive oil until pesto comes together. slowly add more if necessary.
- preheat oven to 400 degrees. toss carrots and parsnips with olive oil, salt, pepper. splay on a large baking sheet and roast for 30 minutes, until browned.
- roll dough out thinly on a floured surface and form into desired flat-bread shape. on a separate sheet pan bake flat-breads for 10 minutes - you should see small bubbles form in the dough.
- to assemble flat-breads: spread out carrot top pesto as a base, add carrots, parsnips, and mustard greens. grate a small section of horseradish root (with caution) and combine with a dash of white wine vinegar. add horseradish, ginger, and lemon zest to top of flat-bread. heat flat-bread briefly in oven if desired warm, or enjoy as assembled.
I love you words and this delicious recipe you have here lovely Danielle! I totally connect with you on the harvesting and cultivating. Its so powerful and the thing I miss most with our current living situation. However, making things from scratch and growing sprouts lately has help bring some of those lost feelings back into my life and I’m so grateful. This dish looks so beautiful, and I love how you made it toast! Everything is better on toast, yeah?! I hope you have a gorgeous Christmas this week friend! Happy happy merry merry XOXO
Jessie, I am holding onto the biggest smile right now – and you are every second responsible for it! Thank you so dearly. I love that even though you aren’t able to full on grow that you’re doing sprouts – every little part counts. I adore being able to create from scratch – whether it be sewing, growing, fooding – we are able to be that much more connected and grounded to life. I wish you the merriest Christmas lovely woman, may it be filled with gorgeous rays and beautiful vibes. xoxo ♥
This looks absolutely beautiful and delicious! I love parsnips!
-Molly
Thank you so much, and for the visit Molly! I share your love of parsnips – they work so beautifully with carrots – lovely root synergy. Have a lovely holiday! ♥