Winter is a time for slowing down and eating more comforting foods. As we tend to move less and eat a little more than we would in say the warm summer months, digestion can be a bit off. Enter the pickle! Pickles help with digestion and provide a nice balance of flavors. Plus, they extend the shelf life of your farm fresh veggies. In this version, I’ve paired sweet and sunny carrots with kohlrabi though you can use any root vegetables you like here. For just a touch more digestive and immune support, I’ve included fresh ginger root as well. My favorite way to eat these is to mix them with some avocado and cilantro for a quick and easy salad of sorts.. You can find this recent collaboration with Loam Agronomics over on their site.
As with my life and interests, this space here is always evolving , shifting, and changing. I used to have certain rules and constraints regarding what I could and couldn’t post. It seemed logical at the time but now when I look back at those arbitrary rules I set for myself, they seem rather silly. Ultimately they began to make blogging seem like a chore rather than something fun and fulfilling. All because I set a boundary I couldn’t develop past. Maybe you can relate?
So here we are, no more boundaries or imaginary lines. No more rules against what I can and cannot post. I want this space to be as authentic to my life as possible. Probably the least authentic part about the blog is the food styling. Trust me when I say that the only time my food tends to look “pretty” is when I have to take a photo of it. Although I guess pretty is a subjective word so maybe it would look as such to someone else. My point in all of this before it becomes a wordy rant is that I’m striving to keep this space as real as possible. It will reflect what I’m currently eating, doing, seeing, reading, etc. In a time where I can feel a huge shift coming and there is a lot of uncertainty about the future, this is my constant, my anchor.
So here we are, a “recipe” for a winter-inspired variation of one of my comfort foods. I could easily slap avocado on some toast, give it a sprinkle of salt, and be on my way. But, it’s nice to make something as seemingly mundane as toast a little special. I’ve been getting beautiful watermelon radishes in my CSA share recently so they’ve taken up residence on my avo toast. Not only do they provide a little brightness during these cloudy winter days, but they have a much sweeter flavor than any other radishes I’ve ever eaten. Cilantro (also in my CSA) made the cut for its brightness and wonderful blood cleansing properties. Everything is topped off by a cheezy toasted pepita sprinkle that is delicious on pretty much anything you add it to, except for maybe ice cream. I enjoyed this round of toast with an orange gifted to us from our neighbor’s tree. And it was sublime 🙂