happy slow week’s end, friends. i have not much to report today as i’m into the sport of practicing breathing on the weekends (however dry the air may be). we’re still experiencing an outrageous warmth for this time of year – as some may recall we had an incredible blizzard this time two years ago (atlas, you crazy beast). so to encounter fifty degree weather for another ten days is enough for many townsfolk to wear shorts. the sun is bright, the winds are light and variable, autumn leaves collect at the feet, and there is a general buzz circulating – stemming sweetly from the temperatures. to my knowledge our colorado and north dakota neighbors are experiencing their beginning tastes of snow – and the second it happens here – we will all know. it’s a familiar blanket i recognize and quite possibly welcome (in moderation).
i may be a hopeless romantic, in which i find the beauty in every moment everywhere, but there is definitely a lovely element to the cold days too. something about being stuck, and dually something about putting on your heavy boots and trekking across the closed town or a green and white forest chasm. it’s true, we cannot liken these moments to pulling plump tomatoes from the vine – yet something fun and capricious is always at the heart of cold weather things.
but in the meanwhile of the current conditions it’s rather nice to daydream softly in the slowness of a weekend about future becomings.
- 1 lb turnips, peeled and diced small
- 1 tsp olive oil
- zest of 1 lemon
- juice of ½ lemon
- 1 tbl minced dill
- 1 / 2 tsp chili powder
- 1 cup orca or black beans, soaked overnight
- 4 cups water
- 1 bay leaf
- 1 / 2 onion, chopped
- 1 / 2 tsp cumin
- juice of 1 lime
- mustard greens
- 1 jalapeno, seeded and minced
- 1 / 4 cup crushed almond
- corn tortillas
- bring beans, water, bay leaf, onion, and cumin to boil on stove in a medium pot. once boiling, reduce heat to medium-low, cover and simmer for about an hour. monitor beans to assure they are covered by water - if they need more, add.
- meanwhile, preheat oven to 425 degrees. in a medium whisk together the oil, lemon zest, lemon juice, dill, and chili powder. add turnips and toss to coat.
- on a large rimmed baking sheet lay turnips out and roast in oven 15-20 minutes, until browned.
- discard bay leaf from bean pot and mash beans with preferred utensil. add in the juice of 1 lime.
- to assemble tacos: add mashed beans, mustard greens, roasted turnips. combine jalapeno and almond and crumble atop.
- optionally serve with additional toppings of your taco preference.