Crispy Bread with Ricotta, Honey, Black Pepper and Mint

The Wandering 08  // Food Future Reflections

There’s no shortage of impressive young people in DC. In fact, I'm surrounded by so many, that I feel that one of the reasons I’ve been able to kickstart my creative pursuits is the pure inspiration and excitement I feel when I exchange ideas with such impactful and ambitious people. Kathleen, Jeff and Kristoff play this role in my life, and they are perfect examples of hard working, visionaries, working tirelessly to create a better world. They're the founding team of Up Top Acres; a rooftop farm enterprise, transforming the DC food culture and making agriculture a fixture of city life. The Wandering 08 sparked conversation around a revolution in DC’s food future. And Aley and I did so by showcasing businesses that are transforming our food community, and the possibilities for the future.

The vibe of this gathering felt like a blend of connection, inspiration, learning and growing. Our guests trickled in, visibly dazzled by the greenspace and energized by the potential of growing food on the concrete landscape overhead. It’s estimated that around 30% of vacant growing space in cities is occupied by rooftops. The possibility of cultivating unused space to grow food can solve a huge problem- the challenge of finding space in cities for agriculture. And so we were able to use the rooftop as a platform to talk about what was possible.

We kicked off the gathering with light bites featuring the early summer harvest - a bounty of radishes, carrots, strawberries, herbs; savory lentil hummus, and toasted sourdough with ricotta, honey, black pepper and mint (recipe below!).

In addition to highlighting Up Top’s efforts, we hosted True Syrups, a DC and women owned small-batch cocktail mixer company, to talk about the next link in the local food system chain- processing local food into consumer products. She spoke about the impact of working with local producers, and the integral role that small businesses play in propagating a local food economy. Her herby cocktail recipe was pretty delicious, too ;)

 Their was a palpable energy from the group as we sat down for dinner, wrapped in the warm sunset glow on the horizon. As the wanderers settled around the table, Whole Foods talked about their local food program, and the impact that supermarkets and larger distributors can have on scaling the vital work of ethical farmers. And this all helped me understand that while our original intention was to create a nourishing summery cookout, what we found along the way was that the real story of our menu reflected the journey of our food community and how far we’ve come in creating a healthier and more sustainable system.

Working with partners like Up Top, True Syrups and Whole Foods made me appreciate that being a part of a system means that we all have a role to play. Up Top produces the food. Whole Foods sells the food. True Syrups processes the food. The Wandering creates accessible experiences to celebrate the food. And only together can we create a better food reality for each stakeholder along the way. There’s so much opportunity, and it’s ours to lose. And despite tricky times for our environmental policies, I’m optimistic that with grassroots efforts and unrelenting passion, we can create the future we seek for our world and community.

the dinner table

INGREDIENTS

• Sourdough, sliced and toasted
• Whole milk ricotta
• Black pepper
• Honey
• Mint, chopped
• Olive oil

DIRECTIONS

Toast your bread. Top with ricotta, followed by olive oil, honey, black pepper and mint.

dessert jars // buckwheat shortbread with soaked berries and coconut cream

me & aley

jeff // co founder of up top acres

dinner plate // sweet potato burger, strawberry mint and macedamia nut salad, pickleback slaw, steak fries

Strawberry Salad with Macadamias, Mint and Lime Honey

WHAT A STRAWBERRY CAN TEACH US ABOUT VULNERABILITY

Strawberries are the quintessential icon of spring. And while wondering what to write about in this post, I found myself in a deep meditation on strawberries. They’re beautiful and, curiously, one of very few fruits that bare their seeds on the outside. It’s as if they’re unabashedly proud of who they are, scars and all. Strawberries have nothing to hide and they display the most fragile part of their body for all to see. They’re both proud and vulnerable. And that to me is a pretty remarkable quality.

It’s a quality that I admire in others, but have a hard time actualizing in my own life. Creating The Fennel Frond, leaping head first into starting and growing my own business, and living in the 21st century where you need to promote yourself to excel (especially as a woman), I find that this “take me as I am” quality does not come naturally to me. I’m a harsh critic of my work and art, which often leads to a vicious cycle of self doubt, lack of confidence, and an unwillingness to motivate and move forward. What’s more complicated is that I battle anxiety and periodic depression- issues which are taboo enough in their own right, and even more so in the entrepreneur space.

Depression and its relationship to leadership is not a part of our everyday discourse, yet there are many leaders that struggle with it. And I believe that these leaders should be brought out of the dark. Social shame hides the fact that individuals who experience emotional pain also experience a special kind of growth that can be an asset in leadership. These leaders are valuable, and can offer a unique skill set to the world. Like strength & grit, because trudging through a mental health crisis and persisting in life results in profound fortitude and emotional awareness. They can also offer empathy, because their experience gives them the ability to wholeheartedly relate to others who face similar struggles in the workplace and beyond. After all, they know and understand what it feels like to be sick, but not show any physical symptoms, and have achieved and progressed with immense courage and confidence despite their secret pain.

I believe that people who have battled emotional challenges are crucial to business and relationships, and so it’s important for these leaders to share and celebrate their story. It’s a story that has the potential to inspire someone else to keep marching forward even in the throes of adversity with mental health. And the more we remove the stigma, the more supported, empowered, and connected victims of depression and anxiety will feel. Leaders need to know that through hardship, we can cultivate strength and coping mechanisms that may bring others comfort. Above all else though, I think it’s important to recognize that these people (like me!) exist, and are leading forward despite sickness. It’s important to say that they are not alone and that their experience can help others. Their pain can be a source of strength and sharing their story could be the key to someone else's success.

And so I’d like to take a cue from the lowly strawberry, and set an intention to channel my vulnerability and use it as a force to be reckoned with; to bare my seeds on the outside, and use my emotional battle scars to lead fearlessly and connect with an open heart.

SALAD

• 1 pint of strawberries, quartered 
• 4 sprigs of mint, chopped
• 1 cup of macadamia nuts, toasted and chopped
• 2 cups of arugula, chopped roughly

DRESSING

• 1/2 cup of olive oil 
• 1/4 cup of lime juice
• 1/4 cup of honey
• salt and pepper

Shakshuka with Black Olives and Soft Egg

MOVE OVER WHEATIES....

There's a new champion in town. 

Shakshuka (Moroccan dish with stewed tomato and baked egg) is the perfect breakfast meal. It's hearty but won't leave you with that weird carb hangover feeling you get after you eat pancakes or almond croissants. 

And while I wax poetic about my dear stew, I can't help but smile when I recall the first time I was introduced to to it. Interestingly, I discovered Shakshuka not on my many trips to Israel, but many years before I even stepped foot in the country, as a child on a beach vacation in Myrtle Beach with my family. We visited the one kosher restaurant in town, a Mediterranean joint run by sun-kissed Israelis, a detail which normally would have excited me, as I always relish running into Israelis in unexpected places. But in Myrtle Beach it wasn't so novel, because we frequently ran into Israelis all over the city. They peppered the board walks, peddling crass T-shirts and sugary snow cones, and license plate magnets advertising names like Kelly, Daniel, Justin, and Amy. Anyways, it was at that Israeli kosher restaurant that my cousin Franny (12 at the time, while I was 10) introduced me to my first bowl of shakshuka. 

Since then I've tasted many iterations of the classic dish- green tomatillos, red pepper, shakshuka & hummus... and I've tested a few versions of my own - tomato and watermelon, fennel tomato, tomato & pesto... but this version is my all time favorite- stewed tomato with black olives, sun dried tomatoes and za'atar. I top it off with a bit of silan (date honey), and tons and tons of herbs. It's transcendent. 

I debuted the dish publicly this morning at our 7th Wandering (wow!). And I've made this recipe many times before, but this time, there was a twist. Instead of baking the eggs directly in the stew, I soft boiled them separately. This technique renders the dish accessible for both vegans and non vegans alike and preserves the eggs (they last in the fridge for about 5 days, stored in an airtight container). And so it was the perfect example of a recipe that could be prepared ahead of time, stored for many days, and applied in many ways, throughout the work week. These are qualities that I seek out in most dishes that I make. These are the qualities that make healthful eating EASY.  And easy breezy wellness  just so happened to be the focus of our brunch....

The brunch was hosted by Logan Exchange, a new co working space in DC. Inspired by the space, Aley and I sought out to use the space to discuss strategies to effortlessly and organically infuse wellness into the workweek.

And so we kicked off the morning with a batch plant based cooking workshop - tips and hacks to make healthy eating easy throughout the week- and a desk friendly yoga session. We then migrated upstairs to the main conference room, a dazzling space that overlooks Logan Circle, and pours in buckets of soft natural light. 

While Aley and I have actively tried to avoid the topic of work at our gatherings, we saw a true desire to discuss tactical plans to reduce work stress and create routines to support a healthful life at work and beyond. This shakshuka is just one example of a dish that can be prepared on a Sunday, and used throughout the week in a multitude of ways, such as: 

• soft boiled egg as a topping for a grain bowl
• soft boiled egg as a topping for a salad
• shakhuka stew on whole grain pasta
• shakshuka stew on a sandwich with grilled chicken
• shakhuka stew with chickpeas and lentils
• shakhuka stew with polenta
• shakhuka stew with spaghetti squash and melted cheese

It's a dish that's easy to make, easy to store and easy to enjoy. Healthful and mindful eating is a powerful force in combating stress. It's an important act of self care and helps you become strongest, sharpest, most nourished version of you. If time is the biggest barrier to eating well, this dish (and others that we shared at The Wandering) could change the way you respond to stress. Eating is an impactful act on your body and mind, and it's one of the most powerful tools we have in alleviating stress. After all, how could we possibly manage to stave off anxiety & stress, and truly be mindful & present, if we've got a weird pancake hangover to deal with? ;) 

INGREDIENTS

• 2 tbs olive oil
• 1 white onion 
• 1 clove of garlic
• 1/4 cup of black olives
• 1/4 cup of chopped sun dried tomatoes
• 1 can of fire roasted diced tomatoes
• 1 can of pureed tomato
• 1/4 cup of vegetable broth
• 1 tbs of date honey
• 1/4 cup of chopped parsley
• 1/4 cup of chopped dill
• 1/4 cup of chopped scallions
• 7 eggs, soft boiled (5 mins, rolling boil) 

DIRECTIONS

Saute onion in olive oil, salt and pepper, on med heat until translucent. Then, add chopped garlic. Cook until fragrant. Add the olives and tomato, cook for a few mins. Add the tomatoes and broth. Bring to a boil and simmer for 20 mins. 

Drizzle date honey on top of stew. Add all the chopped herbs. Top with soft boiled eggs and coarse salt. 

Burnt Carrots with Parsley Oil & Feta

Tap, tap… This thing on?

Hello, universe, I’m back and better than ever. It’s been a minute since I posted last on TFF (sorry!), and I have to say that it feels great to jump back in. How I’ve missed every stage of the process! Conceptualizing and testing a recipe (my husband loves this step most of all), finalizing a dish, photographing the beautiful ingredients, and writing & reflecting when the dust settles.

Since I last posted, my work life has picked up steam. I’m busier than ever, and eternally grateful- even in challenging moments- that I get to pursue creative work for a living. Yet I find myself struggling to balance my career and self care. There are days when I feel like my head isn’t screwed on - constantly jumping from one task to the next without having even a second to breathe or internalize. Then there are other days when time passes slowly, without urgency.

This month, in my morning meditations, I think about creating balance in my life. My intention is to openly welcome challenges that help me develop untapped skills, and teach me new things about my work, while appreciating the blessing of slower days- days with plenty of open time to work on passion projects like The Wandering, and The Fennel Frond.

Burnt carrots with parsley oil & feta is a recipe that manifests this idea of harmony, especially when I recall how it was conceived. The dish is inspired by a snack that was put together by my dear friend Sam, who truly lives out this idea of self care & balance. He tunes into his needs, and constantly negotiates between productivity and rest. The recipe came to fruition a few weeks ago when Sam came over to my apartment after a long day of work, large bag of carrots in toe. After quickly popping them in the oven, he finished them with parsley and feta and a drizzle of olive oil. It was simple & delicious- the perfect bite after a taxing day, the perfect way to honor your body and nourish your soul.

INGREDIENTS

• 2 lbs. carrots
• 2 tbs + 1/4 cup of olive oil
• salt & pepper to taste
• 1 tsp smoked paprika
• 1 cup of parsley chopped
• 2 cloves of garlic
• 1/4 cup of feta

DIRECTIONS

Preheat oven to 425. Wash carrots and dry. Place carrots on sheet pan and drizzle with olive oil, salt, pepper and paprika. Roast for 35 mins or until golden brown. Sprinkle with chopped garlic and roast for another 5 mins until fragrant. 

Meanwhile, place parsley, remaining oil, garlic and salt in a food processor and pulse until well incorporated. 

Top carrots with parsley oil and feta & enjoy.

Broccoli with grapes, pecorino, and pecans

ROCK OUT WITH YOUR BROC OUT

Nothing says early fall like fresh local broccoli. I love pairing the cruciferous vegetable with something sweet, tangy, and salty. It really makes for the most well rounded, flavorful dish. Here's my recipe for an out of this world salad featuring broccoli as the star ingredient. 

INGREDIENTS

• head of broccoli
• 1 cup of seedless grapes
• 1/4 cup of pecans, chopped
• 1/4 cup of parsley, chopped
• 1/4 cup of grated parmesan or pecorino
• 1/4 cup of olive oil
• 1/4 cup of white wine vinegar
• 2 tbs of honey
• 1 tbs of dijon mustard

DIRECTIONS

Preheat oven to 425. Chop the head of broccoli into florets. Place broccoli on sheet pan with olive oil, salt and pepper, and roast for 25 mins. 

Meanwhile, whisk together the dressing ingredients. 

When the broccoli is done, assemble with the remaining ingredients and enjoy!