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Savoring the Seasons

Savoring the Seasons: Peaceful, healing food

By MARY MCCLINTOCK

I often get wonderful recipes from people I meet in the community. Recently, I ran into Pat Hynes at a GCC event and she shared her simple but tasty root vegetable recipe (below). We also talked about my participation in the Greenfield Weekly Peace Vigil and Pat’s work with Traprock Center for Peace and Justice. Pat told me about an intriguing event in GCC’s Roots of Peace speakers series:

Organizing Business for a Peaceful Culture by Thom Simmons, Friday, March 7, Noon to 1:30 p.m., Sloan Auditorium, Greenfield Community College Main Campus. How can business profits be a source of celebration not tension? Innovative corporate structures — including producer cooperatives, employee stock ownership plans, and mandatory profit-sharing — reduce competing needs and advance peaceful co-laboring and unity. Simmons, Co-Chair of GCC’s Business department, teaches business, entrepreneurship, and economics.

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On a cold February day at the Peace Vigil, Karen Adams stopped by to appreciate our vigiling on the Common. And, we talked about food. Karen said, “I’m enjoying experimenting with chicken soups.”

Of course, I asked for recipes! Here’s one Karen shared from her blog (www.adamsacupuncture.net) where she’s written about the healing benefits of bone broth. Along with making broth from chicken, Karen uses bones from Bostrom’s Farm for beef broth. Karen supports our community by eating locally grown food and through her acupuncture practice, including offering deep discounts to area farmers and co-op members and staff.

What peaceful, healing foods are you enjoying?

This week we’re eating ...

WHITE WINTER ROOT CROPS

IN CREAM

By Pat Hynes, Montague

Slice thinly potato, celeriac, purple top turnip and parsnip. Layer them in any order in casserole dish. Add dried or fresh lemon thyme, salt, and pepper between layers. Add generous cream (or milk or almond milk or all three). Bake loosely covered at 375 degrees for an hour.

HEALING CHICKEN SOUP

By Karen Adams, Greenfield Community Acupuncture (www.tryGCA.com)

All good soup starts with good broth. Sometimes I make bone broth and use that, sometimes I cook chicken with bones and build soup from there. This is a Crock pot soup by choice, as it’s slightly less labor-intensive, and the long cooking time helps blend the Tastes and make the soup easier on digestion. You can also make it in a couple of hours, I suppose.

½ chicken (or equal chicken parts with bones, or 32 oz. bone broth, or 32 oz. chicken stock — least preferred)

Water to cover the chicken — or about 32 oz.

Plus a good dash of apple cider vinegar to pull minerals out of bones

1 red onion, chopped

6 tomatillos, cut into bite size pieces

2 limes, the juice thereof

1 T. red pepper flakes

1 tsp. cumin

1 T. turmeric (or much more, as turmeric is a great anti-inflammatory)

Large bunch of cilantro, chopped

Optional: pasta or rice to taste. Gluten-free works.

Sour cream – go crazy, use the real deal, it’s good fat.

If I’m making bone broth as I make soup: Combine chicken with water to cover, add apple cider vinegar in crockpot. Cook on low for 2 days. Cool broth, remove chicken carcass and set aside to cool.

I lightly sauté onion as it seems easier for me to digest. Add to broth. Add tomatillos, spices, lime juice, and cilantro. Pull chicken meat off bones and add to soup. Cook for another 2 – 6 hours, your choice. When soup is close to done, cook pasta or rice separately, then add to finished soup. You don’t need this, it just makes the soup more like “stewp” (my mother’s word for thick soup ... or thin stew). Add 1 T. of sour cream per bowl just before eating.

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