Free Farm Down The Street

The Free Farm lives on Gough and Eddy, five blocks down from our home at Faithful Fools. It’s being built on a vacant lot where a big church burned down fifteen years ago. The first plantings happened only a few months after I arrived at the Fools, if I remember right. Welcome ministry, an anti-poverty group up on Sacramento Street, has spearheaded the community project, and borrowed our Fools van on a few occasions to haul manure and mural installations. In short, I feel a heart connection to this effort and its facilitators, who are close friends of the Fools and deeply Foolish themselves, in many respects. Reverend Megan Roher, head of Welcome, has made a number of FF street retreats. She is legendary for her ability to rake in the busking dough, singing and performing in the subway stations.

Last Wednesday, a brief visit to the Free Farm — with its beautiful volunteer growers, homed and homeless, some inebriated, all open-hearted — proved just what I needed to kick-start a wondrous afternoon.

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Back By Popular/My Demand

I’ve made this soup, oh, a kazillion times or so.  And yesterday I made it again.  Will never get sick of it.  Kale and cauliflower (two all-time favorite foods) plus carrots, chickpeas, sautéed onions, and a little bulgur for texture and bulk — all swimming in a full-bodied broth deepened with olive oil, spiked with habanero peppers, and brightened with a surprising secret ingredient: orange juice.

My “recipe” (more like “ritual” at this point) riffs off of Heidi Swanson’s lovely Chickpea Hotpot.  I’ve adapted it to my tastes and lifestyle, which means the following.

Lifestyle: I like spicy things.  A lot.  One time I said as much in a food writing workshop, and the professor asked me ‘What I think that’s about.’  I don’t really have an answer.  In go the habaneros.

Tastes: I prefer to use produce by the bunch or half-bunch, rather than by the cup or whatever.  It’s not some sort of naturalist statement (refusing to divide a God-given head of cauliflower into civilized units), but pretty much a matter of convenience.  So in the end, my soup winds up chock-full of imprecisely quantified produce, good to get me through half a week at least.

One key aspect of this soup is the broth.  If the broth you use doesn’t taste good, the soup won’t taste good — so find one you fancy.  Personally, I’m a die-hard fan of Rapunzel vegan bouillon cubes with herbs and salt.  The only way to top it, in my mind, would be to call in my Oma to cook up her matzoball soup: simmered the old-fashioned way with a chicken in the pot, parsnip, celery, onions, carrots, all kinds of who-knows-what magic, plus…a package of Lipton’s soup mix, her tried-and-true American twist.  Don’t know how it works, but it does.  Now that I abstain from chicken, this comforting cauliflower-kale number is the closest I’ve come to recreating those childhood days at Oma’s house, nursing a steaming, white-and-blue, old-Jewish-lady-type bowl of pillowy matzoballs and delicious liquid gold.

Enjoy, friends!  See y’all next week.

Katie’s Kale and Cauliflower Soup,
a.k.a. What Oma Would Cook If She Were Vegetarian

1 yellow onion
1, 2, or 3 habanero peppers, halved (careful not to touch your eyes after you touch the seeds!)
2/3 cup uncooked bulgur
3 cubes Rapunzel bouillon + 5 cups water, OR 5 cups veggie broth
a few glugs of olive oil
1 small head cauliflower, cut into trees
1 small bunch kale (depending how big the bunch is — prob’ly half of 1 supermarket unit)
3 carrots, peeled and cut into discs
1 can or so cooked chickpeas
(or you can cook them yourself beforehand — like a coffee-mug’s-worth of dried beans)
a couple pinches of salt
1/2 cup OJ
cilantro if you’ve got some handy

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Dice the onion and throw it into a big soup pot, bottom coated with olive oil, over medium-high heat. (That’s 4 or 5 out of 7 on my dial.)  Halve the habaneros and toss them in, too.  Sautée until the onions are translucent and yummy-smelling.

Meanwhile, measure out your water and bouillon cubes (or broth, if that’s what you’re going with), and start chopping your produce.  When the onions are translucent (about 5-10 minutes), add the bulgur to the pot, stir, and add broth/bouillon + water.  Leave it alone for a while and finish chopping your cauliflower, carrots, and kale.

After 15 minutes or so, add the cauliflower; a couple minutes later, throw in the carrots.  Save the kale for last so it stays nice and green.  Remove the hot peppers before the pot gets so crowded you can’t find them anymore.

When the cauliflower is just about tender, toss in the chickpeas (already cooked, so they just need to get nice and warmed through) and add orange juice.  Taste the broth and adjust as necessary: more salt, olive oil, and/or orange juice.  Turn off the burner and then add the chopped kale, stirring it in so that the heat just barely cooks it through and you still get that nice crunch and structure.

Ladle into bowls and sprinkle with chopped cilantro, if you’re into that.

Voilà!  ¡Bon probecho!

Trans Resistance, Bloggers’ Rights, and My Best Rainy-Day Soup

After the happy madness of last week (school deadlines, dog-sitting, asleep by midnight and up by 4 some mornings for work, the Fools’ annual fundraising dinner — which involved, among other delights, facepaint, paella, and what seemed like six hours of assembling empanaditas), I’m ready to welcome the relative calm and spaciousness of April.  Off to a great start yesterday, with the second gathering of a super-solid and heartwarming Marxist feminist study group, right up in the Fools’ Court.

Today, I’m re-anchoring myself with a few staples.

  • A leisurely morning with Ryan.
  • Reading. (Check this great article, “The Nonprofit Industrial Complex and Trans Resistance”  — thanks to Eva for the tip!)
  • Meditating.
  • Feasting on the veggie soup I made last night in a fit of domesticity following a week of no home cooking.
  • Maybe a little yoga.
  • And as a bonus, a lecture at Golden Gate Law School on bloggers’ rights.  (Which is especially neat since I got a sweet little reminder/invite from a couple of friends I made when teaming up with the law school’s ACLU club in the buildup organizing for SF March 4th.)

Nothing big; all good.

Hope your week’s off to a lovely start, too!

I’m Not That Kind Of Girl…But My Boyfriend Is

Ryan and I have come to an understanding on the subject of gift flowers.  He’s into them, insofar as he enjoys flowers in general.  Me, I like them in the wild, and in other people’s gardens or homes…but I told him if he’s ever thinking of getting me flowers, he can offer a bouquet of kale, instead.  Now that would set my heart aflutter.

Our little inside joke came to mind Saturday morning as two friends and I were drinking in the Alemany farmers’ market (best show in town, far as I’ve seen).  Small, tight brussels sprouts glowing like alabaster; giant purple-and-green sugar cane stalks; heaps of bright, cartoon-shaped carrots — well, an inventory isn’t the point.  Let’s call it heaven for shorthand.  (Especially given the row of prepared food vendors, including a lovely older lady at the helm of a large pupusa stand.)

So I’m browsing and reveling, already saddled with a heavy shoulder bag of asparagus, beets, and all manner of Brassica oleracea (broccoli, cauliflower, b-sprouts, and my beloved lacinato kale), when we come upon some buckets of fresh flowers.  I picked up these beautiful tulips to give to Ryan.

Feeling cheerful and rather delighted with the low-risk gender role reversal, I parted ways with my friends and boarded the bus home to downtown SF, where Ryan and I planned to meet up on Market Street.  A fellow rider — gaunt with thick bangs and a charming toothless smile — complimented my kale and flowers, volunteering that she would actually prefer the former to the latter.  I was in good company.

When I arrived at 8th and Market and settled against a wall to wait for Ryan, I discovered another perk to the gender bending.

A much older man walked straight up to me, staring intensely.  He looked a bit off.  Started talkin all this about Do I want to spend some time, and What am I up to.  I smiled and said, “I’m waiting for my boyfriend, to give him these.”  It wasn’t exactly a brush-off or an evasion tactic — though, like many people, I sometimes have to use those with aggressive men.  Here, I was simply relating to the situation, with more warmth than irritation.

The man glanced down at the flowers, mumbled a goodbye, and strode off toward 9th.

When Ryan did arrive, even though I handed him the tulips, he assumed I’d just bought them to dress up my own bedroom.  Took him a while to realize that they were for him.

And the rest of the morning we spent cooking kale.

Bootleg Fusion Cuisine

A strangely delicious mix: red lentil dhal with fresh baby arugula. This was one of those moments where the fridge contents guided the innovation. Not only was the arugula begging to be finished off, but we were out of tomato paste (which I normally use in red dhal) and no hot peppers to be found, either. Substituting jarred spaghetti sauce for tomato paste yielded a much sweeter dhal than usual. And since my eating style typically involves throwing everything into one big bowl, I found out that the sweet spiciness played beautifully with the peppery, bright greens.

Indian-Mediterranean fusion? ;) Maybe not so fancy, but it sure was tasty. (So tasty, in fact, that I dug right in before even thinking to pick up my camera: hence the messy presentation in the photo. Sorry about that — but hey, you know, food is for eating, right?)

Hope y’all’s week is off to a good start.

Grief, Addiction, and Cooking Kale

Today I showed Karen* how to cook kale.  Nothing fancy.  She’d seen me whip up a pan of it to throw into a bowl of leftover minestrone soup for lunch.  She watched me eat my strange mash-up and said, “Katie, you think if I ate healthy stuff like you that I might feel better and be more calm?”

It’s been a tough couple of weeks for Karen.  After dropping out of her rehab program, she found herself back on the streets, cold, with nowhere to go.  Having lost her husband to cancer this summer, she struggles to confront the agonies of grief, on top of mental illness, without turning to her crack or heroin habits for escape.

Karen’s full story is not mine to tell, and I won’t attempt it.  But since it’s my door she shows up at when she’s hit bottom (because it is also the door of the street ministry where I live and work — with only one other staff person this month, while the rest are in Nicaragua), lately her life has intersected with mine in deep, complex, ways.  So complex that in this, my third attempt to write about it, I still don’t really know what to say.

But I can start here, with a bowl of kale, and what it meant to me today.  When Karen asked me to show her how to fix it, the request was partly a gesture of peace.  In her misery, terror and desperation lately, she hasn’t always been kind to me, you know?  Which is natural, and even helpful, in a way.  Observing my own responses to the slights and blowups is some of the best meditative practice I can think of.  Not easy.  Very helpful.  Especially learning when to check my own neurotic impulses to ‘offer wise advice,’ realizing instead that I’m just not the one she can hear it from at that moment.  Someone else might be, but I’m not, and that’s okay.  A practice like that allows me to (a) examine and (b) alleviate the pressure I put on myself to “help” or “perform” in particularly visible ways.  Without that pressure, I am free to notice the “spaciousness” of the situation, as Chögyam Trungpa Rinpoche would say.  Which means more calm and more intelligence — unforced, fluid.

And, as today reminded me, I’m not the only one who benefits from this fluid intelligence.  I’m beginning to get wise to a major role I can play here at the Faithful Fools (again, a street ministry): what I’ve dubbed a “stabilizer.”  Someone who can absorb some of the trauma, tension, and stress without adding too much of their own into the mix.  Remain sensitive but unruffled.  Just be there.  Listen.  I suppose that some people might be loud, active stabilizers (not sure if, in practice, this is an oxymoron), but my style is definitely quiet.  Unassuming.  Just doing my own thing, participating earnestly without getting drawn into all the tangles.  I do it for myself, certainly, as a well-being measure.  And it might just be catching on, too.  Slowly.

That’s another dimension of the cooking demo request: Karen sees something in me that she likes and wants for herself.  I’m content, she says.  I take care of myself.  I feed myself good, healthy, scrumptious food.  And while her interest is sweet and even flattering in a way, the best part is that it shows she values herself.  She wants to take care of herself, to really learn how to do it.  (Which is a long way from some of the extreme, ominous, grasping things she’s said in the last week.)

At the same time, I’m not trumpeting a triumph here.  Frankly, a third reason Karen asked me to show her how to make kale is that she’s still so strung out that she needs to keep herself occupied, moving, at all times.  Diversionary cooking may be healthy, but it’s still diversionary.  Until she can learn to consistently turn to life-affirming supports during the hard times, Karen may stay stuck in her cycle of addiction, disillusioned over and over again.  Plus, on my end of things, I’m still open to (at times, haunted by) the possibility that all this “stabilizer” talk is just so much self-justification, with no lasting beneficial effects.  A false sense of progress.  Perhaps.

But for now, a few things I can say.

No one at the Fools has given up on Karen or canceled her friendship, and no one will.

I am now able to face these crises with a greater sense of bounty, borne of the work of 2009 and meant to be shared.

And kale, as always, is delicious.

—    —    —

*not her real name.

Frijoles Negros con Queso Fresco

black beans with sautéed garlic and onions, chili, lime, a touch of cinnamon and brown sugar, good extra-virgin olive oil, and queso fresco
Black beans with sautéed garlic and onions, fresh chili *and* cayenne, lime, a touch of cinnamon and brown sugar, good extra-virgin olive oil, and queso fresco

Bonus post! Today’s lunch — just perfect after intense, unbelievably sweaty morning yoga. Easy, delicious, dirt-cheap, and make-your-nose-run spicy. What a stroke of luck to discover a Latin-American import grocery store that stocks Goya right down the street. (Though I don’t know much about Goya’s company practices…just that it’s a huge Latin@-owned US producer of brown-and-black-folks-staple-food-in-a-can. In this case, the black beans — which are surprisingly hard to find here in BCN.)

It’d be nice to learn to cook more traditional Spanish dishes (or, to be precise, Catalunyan), but honestly there’s not a whole lot going on here that’s vegetarian. So the last three home-cooked meals in our little household have been Persian, Thai, and Central-American. And already Nuria and I are plotting an outing to an Indian restaurant…hehe.

On the other hand, it’s easy to eat local when no stove is involved. As Mark Bittman put it in his recent, awe-inspiring catalogue of simple salad recipes, “Summer may not be the best time to cook, but it’s certainly among the best times to eat.”

Word. Maybe next time I’ll share a no-cook dish with locally-grown ingredients. Til then, giving thanks for everyday blessings de la cocina.

Back To Barcelona!

Feels like coming home.

It’s ninety degrees Fahrenheit, people on the street are smiling, and I’m back at my favorite café, ordering the usual: best hummus salad this side of Switzerland.

It’s so good to be back.

Today I was gonna post about a letter I wrote to one of my favorite authors.  Someone whose books actually altered the course of my life in a meaningful way. I was really jazzed about it, but now…now I’m still excited, but I want to take my time.  Ease back into the city, enjoy the gorgeous day here.  So we’ll save that particular goodness for Monday.

Enjoy the weekend, y’all!  Especially your favorite haunts.

love,

Mixed greens, carrots, cherry tomatoes, sprouts (sprouts! in Spain! praise heaven). Creamy, delicious, fresh hummus. Sesame seeds. Lots of olive oil. Excitement.
Chatted with this lovely woman a while back, outside the café.  She's seen some hard times, drugs and homelessness, but has this real warmth about her.  Meeting her was a pleasure.
Chatted with this lovely woman a while back, outside the café. She's seen some hard times, drugs and homelessness, but has this real warmth about her. Meeting her was a pleasure.