Winter is here. The seasonal transition feels especially monumental this year, bringing with it a new decade; one that will hopefully be less fraught than the last. There are reasons to be optimistic on this front, particularly in the world of food politics. I'm looking forward to talking about some of those reasons here as the year unfolds.
At Fresh, the arrival of the new year means a renewed energy to report on food issues, follow the progress of sustainable food activism and, of course, to share stories about what we're putting on the table. I think 2010 is going to be an exciting year for this blog and I hope that you'll all stay tuned. As you may have noticed, winter also means a new look for Fresh; my favorite of our seasonal layouts. It's the fourth in our series, but this art was actually the original inspiration for the other seasons. If the orange hues seem more fitting for summer than winter I can say that, as someone who loathes cold weather, juicy citrus is one of the best things about this season. Not to mention that the bright colors are a pick-me-up that many of us can use this time of year.
For me personally, this winter also means a transition as I finish my fall internship in New York with Slow Food USA and look forward to new challenges and opportunities for 2010. In light of this change, I decided to push something of a personal reset button this week. After months of seriously celebrating New York food and the holidays, I'm detoxing for a few days. Though I don't subscribe to any diet plan that entails surviving on spicy lemonade, I am cutting out dairy, gluten, sugar, alcohol and caffeine. You may be wondering how I will motivate myself to get out of bed in the morning without bread, chocolate and cheese to lure me and I won't lie; it isn't easy. But I'm getting through it by enjoying (or trying to enjoy) lots of raw whole foods, like the Lancaster Farm Fresh Lacinato Kale the the grocery near me has been carrying recently, along with buckets of carrot and ginger dressing (recipe below).
That said, the rest of the week will be quiet here but we'll be back with new posts on Monday. Thanks for your patience all, we hope to see you then.
Carrot Ginger Dressing
Adapted from Gourmet
1 large carrot, peeled and chopped
1 medium to small shallot, peeled and chopped
2 tablespoons ginger, peeled and chopped
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1/4 cup grapeseed oil
2 tablespoons water
Combine the carrot, shallot and ginger in a food processor until finely chopped and well combined. Add the rice vinegar and sesame oil and combine. While the food processor is going, drizzle the grapeseed oil and water in a steady stream until well blended. Serve on top of salad, fish, chicken or with raw sliced veggies.