When I have overindulged in creamy, starchy foods, nothing makes me feel balanced like a meal-in-a bowl with lots of crunchy veggies and a little protein. There is no guilt associated with my heavier food phase, but rather an uncomfortable fullness and a food fatigue that calls for lighter fare.
As the nights grow cool and frost becomes inevitable, I try to think of recipes to use my tender herbs before they become dormant. Late autumn and winter cold leave me only rosemary. Not that that’s a bad thing; seasonality makes me appreciate what I have when I have it available.
When lifelong Virginians Rona and Tim Sullivan left city life behind in 1998, their goal was to live close to the land and enjoy a natural existence farming goats and chickens. Relocating to Virginia’s bucolic Middle Peninsula, an historic area rimmed with picturesque creek and river views, they eventually settled on a farm in Wake with rolling hills and big sky.
Being a fan of all things winter, I must be dragged kicking and hollering into the freshness of spring. I got my wish for one last snow in Richmond March 24. Like most southern snowfalls, it arrived magically and left town abruptly, leaving traces here and there and front yard snowmen with collapsed torsos and lumpen, tiny heads.
There are two friends with whom I dine weekly. At dinner we announce “we are salad people”, meaning that most of our meals together include a nice salad. We like chopped salads, eaten with a big spoon, and fluffy salads eaten with a proper fork. Generally served alongside the main course, our salads include myriad ingredients: bitter, sweet, salty, tangy, chewy and creamy. My friends live close to what is undoubtedly the best of Richmond’s many farmer’s markets, the South of the James Market at Forest Hill Park. A recent stroll through this Saturday morning market yielded inspiration for a fall harvest salad.