Twisted Basics: Laugh, Cook, Eat!

TWISTED

BASICS

LAUGH, COOK, EAT!

Kim A. Sanwald

© 2020 Kim A. Sanwald. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

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ISBN: 978-1-7283-4679-3 (sc)

ISBN: 978-1-7283-4678-6 (e)

Library of Congress Control Number: 2020902700

Published by AuthorHouse 03/06/2020

CONTENTS

16128.png Endorsements v

16128.png Introduction ix

16128.png A Well- Stocked Pantry xiii

16128.png Green Things 1

16128.png Alliums 53

16128.png Tomatoes & Eggplant 81

16128.png Getting to the Root of it 125

16128.png Squash & Peppers 155

16128.png Brassicas 211

16128.png Essential Additions 231

This book is

dedicated to:

Lynne K. Serfling

1956-2018

Our consummate sous chef

In gratitude….

Not a day goes by that I don’t feel gratitude for my life. When I was young I really didn’t comprehend that life would ask my full participation; that I would not escape pain and hardship, and that none of us was getting out of here alive. The good news is that my relationships with others, including myself have served to break my heart open to a world both painful and beautiful. I had only to decide where I wanted to reside emotionally.

My deep gratitude starts with a walking medical miracle, my wife Valerie. Val’s recovery from brain surgery tested both of us. You continue to amaze me with your sheer stubbornness and fortitude; living each day fully regardless of what you were handed. I love you to the moon and back.

My dearest friend Lynne, who died from complications of a stroke suffered in our home. You continue to be with us in spirit. We can still hear your laughter.

To my elder mentors, Mike and Jan Burian, who offered not only their friendship and labor, but their loving kindness during Val’s lengthy recovery from her surgery. You nourish us whenever we are with you with your experience, warmth and wisdom.

To our farm-hand Zac, whose love and dedication kept us going during uncertain times. What would we do without your hard work on this farm? You have grown into your role here at Brickyard Farms by helping us to make farming a labor of love. You are an amazing friend.

To Shalini Bennett and her family, who offered their labor, love and enthusiasm for what we do here on the farm. You warm us with your friendship.

To Dan Harding who offered his friendship, labor, and his joy of doing definable, repeatable tasks. You were a god send.

To George and Karen Thompson, there are no words to adequately say what you mean to us. Through hardship and uncertainty, you offered your love to us. No matter that you spent weekend after weekend sorting out Lynne’s estate, working at Market, driving Val home; whatever was needed you answered yes. This was quite something as you lived an hour away from us! Our friendship through adversity, food, games and cocktails has been an adventure that we laughed our way through. You certainly lightened our load! Thank you, thank you, thank you.

Lastly to the management of the Fulton Street Farmers Market; Rori Jean Trench and Dana Erdley who have made the Market what it is today with their expertise, energy, devotion and friendship. To our faithful customers, who offer laughter, hugs and love each week. Each of you has enriched our lives tenfold. These incredible connections remind us why we do what we do. You keep us going. Without the joy and support you offer, this small truck farm would not succeed. Farming is both exhausting and humbling work. As we learn our lessons each year, we are made stronger by the vocation we have chosen. We continue to feel truly blessed and connected to this earth.

"Each experience leaves an imprint.

It’s transformation into something useful is a choice."

—-KAS

ENDORSEMENTS

Kim & Val not only grow beautiful clean (pesticide free) food that my family devours straight out of the market bag, but Kim performs magic in the kitchen – that I am actually able to replicate – creating recipe after recipe that top our daughters’ list of favorite foods.

—Mary Jo Haab

Customer at Fulton Street Farmers Market

I met Kim eight years ago when I started selling my cheese at the Fulton Street Farmers Market. Kim greets everyone at the market with great enthusiasm for the agrarian life and the beautiful vegetables she and her partner Val grow on their farm. Kim is just as enthusiastic about the food she makes with her produce. Her books are filled with a wealth of knowledge gleaned from vast experience creating dishes that are flavorful and good for the body and soul.

Rusty Plummer

Hickory Knoll Farms Creamery, LLC

Whenever I visit a city, I try to check out its farmers market. From Nice to Larnaca, Singapore to Minsk, they are the heart of local communities. Fulton Street Farmers Market in Grand Rapids is no exception; and it’s farmers like Kim and Val, who make it special. Their infectious laughs, spot on culinary advice and, above all, the freshest, tastiest seasonal produce are guaranteed to turn you into a regular customer after your very first purchase.

Vitali Ustsinovich

A Grateful Customer

When we travel or move to a new area, finding the local farmers market is on top of the list of places to go first. Ten years ago when we moved to the Grand Rapids area, we met Kim and Val at the Fulton Street Farmers Market. Their stall is easy to find, follow the sounds of laughter and the line of faithful customers. They are special farmers freely giving advice, recipe ideas on how to use their organically grown produce and a warm welcoming smile.

We quickly became friends with Kim and Val and soon discovered Kim’s passion for all things’ food related. Our first meal at the farm was Thanksgiving. We had two new dishes that day, pickled beets and a wonderful Swiss chard casserole. Whenever we go to the farm a walk in the field with Val is on the agenda, to see what is growing and of course to select produce that Kim will need for the next picture worthy meal. Kim is a talented, creative and innovated cook; and it definitely shows in each meal she prepares. Every visit to the farm is filled with laughter, a cocktail and a meal worthy of a 5-star restaurant. We are fortunate that Kim and Val have entered our lives; close friendships like these don’t come along often.

George and Karen Thompson

Friends/Customers at Fulton Street Farmers Market

INTRODUCTION

Food. Humans have been obsessed with it since the beginning of time. It defines us geographically, ethnically, culturally and economically. It has been a focus in my life since childhood. It is my vocation, entertainment, art form and passion.

As someone who cooks virtually every day, I know it is possible to get a beautiful, healthy meal on the table in less time than it takes to order a pizza and have it delivered. Fewer and fewer people are choosing to cook from scratch, and I advocate for reversing this trend. There is a reason the kitchen is called the heart of the home. I know whenever we entertain; it’s the kitchen where everyone congregates. It’s the hub of activity from mixing drinks to creating meals. I often leave assorted tasks to be done when people arrive. There is a sense of comradery that takes place when people cook together; it becomes a joint enterprise. Multiple conversations take place; there is music in the background and a general happy hum.

As a child having dinner together was not negotiable. It was the time the entire family came together to share their day. There was no technology tugging at our sleeves, demanding our constant attention. We learned how to listen to each other, share ideas and develop basic social skills to take out into the world. The television was turned off and there was a shared sense of what it means to participate in a discussion.

Recent studies have shown that the average American eats out 4-6 times a week. The fast pace of contemporary living sells the idea that there is no time to cook. In fact cooking has become a spectator sport complete with personalities to entertain us. Cooking seems old-fashioned; but what has really happened is that we have collectively been sold a bill of goods. These days we assemble rather than cook. Premade entries, extensive deli’s and takeout have lured us away from something that feeds us not only physically but emotionally. Cooking done with care is an act of love. Julia Child has said, You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients.

In an effort to bring yourself and your family back into the kitchen, you might consider starting with one or two nights a week or Sunday dinners. It’s important to open a conversation about healthy eating. Alternate ‘who’s in charge of meal selection, who gets to cook, or who gets to sous. Select recipes that include vegetables and don’t be afraid to step out of your comfort zone a little. Cooking should not be gender defined. We all need to learn the fundamentals of cooking and the shared experience of intimacy both in the kitchen and around our tables.

I would also insist on a hiatus from technology during this time. Turn off your phones and televisions; after all it’s about intimacy and conversation. Technology takes us away from our fundamental selves and puts distance between us. We learn social and listening skills when we share with each other as a family, and eating together is the foundation of these skills. Above all, have fun!! Don’t wait for a special event of some kind to bring family and friends together. Breaking bread together is a communal event in itself. We learn empathy and sharing from our hearts. I think you’d agree we could all us a little more heart these days.

The emphasis of Twisted Basics: Laugh, Cook, Eat! is fresh veggies; there is no substitute for them. If you make vegetables the foundation of your diet you will naturally lose weight and become healthier. There is a guide for a well-stocked pantry to assist you in having basics available to start cooking from scratch. The chapters are organized by type of vegetable such as greens, alliums, tomatoes, root vegetables, etc. Most are easy to prepare. All of them are nutritious and satisfying. Remember recipes are simply guidelines. Adjust them for your personal tastes. You do have time to cook! Get your friends or family involved. Make cooking a bonding and conversational time. Sharing a simple meal together will increase the intimacy between you and your loved ones. Get off your phones and into your food. What have you got to lose?

May there be joy at your table.

Kim A Sanwald

Brickyard Farms, LLC

May 2020

A WELL- STOCKED PANTRY

When we venture into our kitchens with the goal being to cook and create intimacy with our friends and family it’s important to keep in mind how to strike a balance between fresh and convenience. The best way to strike this balance is to keep a well-stocked pantry. In this way you do not need to do all cooking from ‘scratch’, yet you are also using seasonal produce to create healthy and delicious meals. Herbs, spices, certain canned products and condiments will help you make savory and aromatic dishes. These suggestions are by no means exclusive; feel free to adjust them to accommodate food allergies and preferences.

Refrigerator Basics:

• Milk (this can be cow or one of the new nut milks, we use unsweetened almond)

• Plain yogurt (I keep both European and Greek on hand)

• Sour cream

• Unsalted butter (I use Kerrygold)

• Good-quality Parmesan and/or Pecorino

• Sharp cheddar

• Feta

• Large farm fresh eggs for omelets or frittatas

• Dry white wine: Sauvignon Blanc (I actually use white vermouth as it’s inexpensive and keeps well)

• Jarred pesto (good, but never as good as homemade)

Freezer Basics:

• Frozen vegetables such as peas, spinach, broccoli, pearl onions and uncooked hash browns

• Frozen berries (great for smoothies)

• Prosciutto

• Pancetta

• Bacon

• Sausage (turkey or pork)

• Sweet Italian sausage in bulk

• Homemade stock (chicken, beef and vegetable) easier than you think!

• Puff pastry sheets

• Phyllo dough

Canned Goods and Bottled Items:

• Canned tomatoes (whole Italian, diced fire roasted and crushed)

• Tomato paste

• Stock (I use commercial stock over broth because of the sodium content) chicken, beef and vegetable

• Coconut milk (for curries and soups)

• Beans: cannellini, chickpeas, black beans, red kidney and pinto (I will advocate that although these are indeed convenient I still recommend cooking dried beans and legumes as the quality is so superior)

• Roasted red peppers

Grains and legumes:

• All-purpose flour (store opened packages in refrigerator or freezer)

• Quick cooking polenta

• Stone-ground cornmeal

• Oats

• Jasmine and brown rice

• Arborio rice for risottos

• Pearl barley

• Green lentilles du Puy, brown and red lentils

• Dried black, pinto and cannellini beans

• Wild