a snow-cured world rose to its haunches this monday, teeth bore but retracted no sooner by the simplicity of the scene. despite the beginning of the business week, the world’s restless drone was stilled by the ivory horizon and hills. i admire that in moments of snow we are forced to step backward and breathe forward. the sweet and singular song of a bird pervaded my morning air, and i carried those initial notes in my pocket the entire day (daring to recreate them several times) – and encapsulated in snow, this monday was instantly mindful and received with open palms. we were forced to pay closer attention, listen a little , and watch carefully for the actions of those around us.
it is now december and we are making our way back to the start. it’s a good feeling. no feet are dragging. all arms are embracing. we are ablaze in the midst of the frigid temperatures and our awareness will enable us to warm the new year with tireless hope and compassion (while maintaining an appropriate degree of reckless abandon). the world will become even more mysterious next year, but instead of dwelling we will simply dwell.
it is of my utmost desire to discourage you from thinking that i dwell atop a cloud (although often i do). there is deep share of thunder and unwavering, unabashed emotion – but softly and yearly i work hard to ground myself through various methods. i am most excited when the year’s end arrives because reflection is an honest part of my exercise and effort. it almost seems that at year’s end i am able to gather myself in my own entirety. pick myself up, stare myself down – reason, humiliate, cope, and make room for progression. some things will always remain. i will always be a fair weather person (with the exception of a wicked thunderstorm), and my hands will always be dirty. my heart will always be a golden beet, and my head free.
- 1 lb delicata squash
- 1 lb golden beets
- 1 tsp oil of choice
- 1 medium onion, chopped
- 1 / 2 tsp cumin
- 1 tsp minced fresh sage
- 4 cups low sodium vegetable stock
- juice of half a large orange
- 1-2 tbl oil
- 2 large leeks, white parts sliced thin
- 2 tbl fresh minced mint
- 1 cup plain greek yogurt
- juice of 1 small lemon
- heat oven to 400 degrees. scrub beets and dry. wrap individually in aluminium foil with a drizzle of olive oil and place on sheet pan. roast for 30 minutes.
- slice delicata in half and remove inner pulp and seed (reserve for roasting if you'd like). drizzle with olive oil, salt, pepper. place cut side down on sheet pan and roast, with beets, an additional 30 minutes. both vegetables are done when fork tender.
- remove from oven and allow to cool slightly. scrape the flesh of the delicata into a bowl. remove the skins from the beets and chop.
- in a large soup pot or dutch oven, heat oil over medium-high heat. add onion and cook until translucent, 10 minutes. add cumin and sage, stirring to coat onion, and cook an additional 1-2 minutes, until fragrant. add delicata, beet, vegetable stock, orange juice. bring to a boil and reduce to a simmer. simmer, cover on, 30 minutes.
- meanwhile heat 1-2 tbl oil in a large saute pan. once oil has expanded and is hot, add thin leek slices and fry until crisp (skimming and removing those who finish first along the way). remove to a paper towel lined plate.
- using a blender or immersion blender, puree soup to a smooth consistency.
- combine mint, yogurt, and lemon juice.
- garnish soup with leek and mint yogurt.