CantaloupeAlone

Tofu seems like a bland character-less chunk to those unfamiliar with its true virtues. But those qualities are what make it strong. "Bland" tofu can be flavored in any thousands of combinations you can make up. Pressing water out makes room to let marinades and spices in. Usually I pan fry my tofu, but I can give all the credit to Corinne for telling me about baked tofu. Its less hands on then frying, but a takes a little longer. The results can range from steak-like to jerky- esque . I really enjoy jerky style. Allowing the tofu to cook longer makes it a little chewy. After most of the water is baked out the spices practically stand on their own two legs and walk. They are alive! Plus its pretty nearly dry which means you can put it in your pocket and do something. A great snack, or a meal out of the oven. Nifty. I like to spice my tofu with cumin. The earthiness enhances the umami side of flavors. Baked Tofu Jerky 1 large block of extra firm tofu, sliced 1/2 inch...

winter vegetable pile I love trying new vegetables. Scratch that, I live to try new vegetables. I love to compare them in my head, and think up new combinations. In the end I mostly eat the whole thing plain. This month's Kensington Windsor Terrace CSA includes chickweed. Our pre-distribution email explain s that chickweed: " Like most wild food it is super high in vitamins and minerals (Iron, Copper, Manganese, Magnesium, Zinc, Potassium, Vitamin C and A). It is higher in iron and zinc than any domesticated green. " and goes on to say , " Helps maintain healthy weight (contains saponins, which may help to bind fats and remove them from the body). Nourishing for the lungs. Helps carry off cellular debris through our lymph system and it also helps clean out and clean up cysts. Great for drawing out infections and soothing pain. Great remedy for eye problem." Oh man that is specific. Cysts look out chickweed is coming to get you. My lungs will prob...