Brooklyn Grange Rooftop Farm

This past weekend the wonderful people at Google NYC hosted a Farm Fresh event at Brooklyn Grange, the largest rooftop farm in the city. It was a privilege to spend time with Anastasia, the Managing Partner of the farm, and hear her story of how the one-acre-large farm came to be two years ago. Surrounded by perfect view of Manhattan, we shared ideas on the future of sustainable cities through efforts like green rooftop farms over a meal of fresh greens, local cheese, and heirloom tomatoes.

The vision behind Brooklyn Grange is a community-based, financially and environmentally sustainable farm focused on growing delicious, fresh, real foods within the urban environment. It was amazing to see the passion, resourcefulness, and dedicated hard-work that goes into making this farm a reality. Capitalizing on unused space of city rooftops, Brooklyn Grange and similar initiatives simply make sense if we are to realize more efficient, sustainable, and live-able cities. It was encouraging to see what a few dreamers are doing to truly make a lasting difference in this community despite the challenges or difficulties they may come up against.

Something about being among chickens, soil, and beds of peppers while the city skyline loomed in the background was a welcomed change of pace. It is fantastic to see growing support for green roofs and urban farming and the potential for these efforts to increase as they become more and more a staple of the city. Being able to spend time and learn from the people championing these efforts---all while sharing in a meal at their table--was quite a wonderful way to spend a Sunday afternoon.

Recreating My Favorite Kale Salad

A few weeks ago I met my friend Mary Kate for brunch at Northern Spy Food Co, an East Village Slow Food restaurant I had been wanting to try for awhile. We both ordered the Kale Salad that Northern Spy is well-known for and enjoyed it so much I have found myself craving it ever since. In an effort to eat more kale, I decided to try to recreate Northern Spy's delicious salad this past weekend.

Northern Spy's Kale Salad, Recreated

1 bunch of organic dinosaur kale, stems removed and chopped

1 medium size butternut squash

1/2 cup chopped Gruyere or aged sharp cheddar cheese

1/2 cup of almonds

1 lemon

Extra-virgin olive oil, salt & pepper

1 teaspoon organic virgin coconut oil (my favorite)

1 teaspoon honey

1. Pre-heat the oven to 400. Peel the butternut squash, scoop out and discard the seeds, and chop into cubes. Toss the cubes with a little of the extra-virgin olive oil, salt and pepper and arrange in a single layer on a baking sheet (lined with aluminum foil for easy cleanup). Roast in the oven for about 45minutes, tossing every 15 minutes to ensure even cooking.

2. Toast the almonds on a baking sheet in the same oven for about ten minutes, making sure to move them around every couple of minutes and watch them so they don't burn. When they are done, let them cool for a couple of minutes and then chop into pieces. In a small bowl, mix the honey and coconut oil and add the toasted almond pieces to coat them. Sprinkle with salt.

3. In a large serving bowl, combine the kale, cheese, toasted almonds, and roasted squash. Drizzle with olive oil (about 2 tablespoons), and the juice of one lemon. Add salt and pepper to taste. Toss and serve.

I think this would be a great side dish to bring to a picnic, or to eat by yourself for dinner for the next few days like I have been. You can also top with an over-easy egg and have this for brunch. Because that is always a good idea.

Attitude of Exploration

It is wild to realize that it has been a full year since I packed up my car to begin the journey back East after having spent a year living in Oregon. Strange to think that the same amount of time I spent out West has now passed yet again. There was something about the timestamp of only having one year in Oregon that made me acutely aware of time slipping away. We only had a certain amount of time, so we lived with that awareness: made sure that we packed it all in, took notice of everything.

There is a danger of slipping into normalcy now that I am comfortable in New York. Normalcy meaning that I have discovered myself in a situation mirroring stability (which I am completely thankful for), but comfort always seems to run the risk of dulling that sense of exploration that I so fully value.  I am striving to maintain and fuel that lens of awareness regardless of having a year-deadline or being in one place for an undetermined amount of time. Looking at wherever I am through such a lens regardless if that place is new or old, unfamiliar or fully known; regardless if I am living out of a suitcase or have everything hung up in a closet. A year in New York and it is good to reflect on that reminder: to pack it all in, take notice of everything. 

"Discovery consists not in seeking new lands, but in seeing with new eyes." -Marcel Proust

"In wisdom gathered over time I have found that every experience is a form of exploration." -Ansel Adams

Photo by Mike Noel, Multnomah Falls, Oregon February 2011

Whole-Grain Pancakes & Blueberry Sauce

I am always on the lookout for recipe ideas perfect for a lazy Sunday morning brunch. Being much more of an egg person, pancakes have never been my go-to until lately, and I think the change of heart stems from one thing: blueberries. Summer hits and I will take every excuse to eat blueberries that I can find.

For this I used buckwheat flour and ground flaxseed for a healthier and lighter take that provides a more delicious and nutty flavor than your average pancake. Topped with a rich homemade blueberry sauce and real maple syrup, this brunch borderlines on decadent. So decadent you'll forget its actually pretty healthy for  you. Unless you use as much syrup as I do, then you're on your own.

Whole-Grain Pancakes:

1 cup whole-wheat flour

2/3 cup buckwheat flour

2 tablespoons ground flaxseed

2 tablespoons brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 cups unsweetened almond milk (or regular milk, if you'd prefer)

2 eggs, separated

3 tablespoons butter and more as needed for the pan

1. Melt the butter in a saucepan. Combine the dry ingredients together in a large bowl.
2. Separate the yolks from the egg whites in two separate small bowls. Whisk (or beat if you have an electric mixer) the egg whites until frothy on top, about 3-4 minutes. Add the milk and melted butter to the yolks and whisk for about 2 minutes.
3. Add the milk mixture to the large bowl of dry ingredients and stir together a few times. Fold in the egg whites and mix together so that the batter is just about smooth, a few lumps are ok.
4. Heat a large skillet and add butter as needed. When it is hot, spoon the batter onto the pan and cook until lightly brown on each side.

Blueberry Sauce: 

1 large pint of blueberries (or two small pints)

1 teaspoon vanilla

Juice of one lemon

1 teaspoon brown sugar

1/2 cup water

Add the ingredients to a small sauce pan and lightly mash the mixture with a wire potato masher a few times. Bring to a boil and then let simmer for about 15-20 minutes, or until the sauce thickens a bit. Set to cool.

Bailey Island, Maine

There are a few places that you cherish for their sense of calm. Without effort, there are places that bring peace and clarity to you by simply being there. Maine has always been one of those places for me. It is the stillness of the water and the chill of the evenings, the rocky coastline and the rich tartness of wild blueberries. With nothing to do but ride bikes by the inlet where the boats rest, climb along the rocks, and look out to the sea--getting up to Maine is something that I look forward to every year.

P.S. Did you know that Maine has more coastline than California? Blew my mind.