the sunday sprawl of sun kissed our bones neatly for what almost seemed like the last ‘nice’ day on earth. i spent the seventy degree november weather digging deep into the garden just to see what i could find and facilitate. my fingers brushed many worms, an instant coaxing to the soul. beyond cultivating vegetables we spend much time cultivating the dirt they project their roots into. when one flourishes the other thrives, and this relationship is definitive. happiness hinged on dirt. season’s punctuation hinged on the last warm sun of the year.
i am rather devoured and enamored by the soon-coming holidays: unfailingly i’m a sucker for cheer and festive vibrations. the end of the year often feels like a continuous celebration that slowly develops into reflection, rejuvenation, and reawakening for the new year (not before libation and brew alike). this time of year is dotted ceremoniously with dances, parties, follies, and parade – a reason for ruckus, banter, jokes and endless gratitude. and while the garden may eventually lay entirely dormant (sans the productive garlic) the buzz of the season will hang. it will hang in the naked trees, weave itself into the heavy snow, lace itself into warm dinner dishes, and enlighten our eyes in conversations high and plenty. yes year’s end, you can come now.
i have these beautiful sunchoke tubers. if you have them nearby i most definitely recommend a decided roast with olives in the oven, followed by a spinach toss. this salad is the perfect compliment to a cold night, as well filled with earthy flavors that will keep you committed to your unmade new year’s resolutions. happy november and time change sweet friends, the darkness is getting longer, but the dreams are getting louder.
- 1 lb sunchokes, washed, dried, sliced lengthwise
- 9 oz green olives, sliced into halves (pits removed)
- 1 tbl oil
- 6 oz fresh spinach
- rosemary tahini dressing:
- 1 / 2 lemon's juice
- 1 / 4 cup olive oil
- 1 / 4 cup tahini
- 2 cloves garlic, minced
- 2 tbl dijon mustard
- 2 tbl fresh rosemary, minced
- 4 tbl water
- preheat oven to 400 degrees
- in a medium bowl mix together the sunchokes, olives, and oil. toss to coat and spread across a large sheet pan. roast in oven for 20-25 minutes.
- meanwhile make the rosemary tahini dressing by gathering the lemon juice through the water in the base of a food processor - pulse into mixed into a dressing.
- assemble salad in bowls of spinach, roasted vegetables, and dressing.