The other day, our dear friends Tita and John came to the studio for lunch. We try to take the weekends away from the office, but when our office includes a 24-foot-long table, a professional kitchen, and a small clutch of sheep out the window, it’s hard to stay away. Besides, it was John’s birthday celebration and the power had gone out for half the island, including our house. (It’s one of the quirks of living on a rural island during windstorms.) So, to the studio we go.
Danny had made a batch of fall-apart pork shoulder in the slow cooker. (My new three favorite words: slow cooker leftovers.) There were roasted potatoes. There were carrots roasted with cumin and honey. Lucy set the table with water bottles and napkins for everyone. It was a Sunday supper feast.
Even with all those delicious choices, the first dish I pulled toward me was this fennel salad I can’t stop eating. I joked with Tita, “As soon as it feels like winter outside, my body craves fennel.”
She said without joking, “That’s your body taking care of itself.”
She’s right. My wise soul of a friend is almost always right. I think our mouths crave starch and cookies and stuffing and bread things during the long winter months — and winter has hit here early, as it has in much of the country. (Buffalo! I salute you!) With Thanksgiving next week, we’re heading into the starchiest season.
But last year, I started to listening to another part of my body than my mouth. During the winter, my gut and joints and now my head want vegetables. It’s easy as pie to get starchy baked goods for the winter. Clearly, I’m a fan of baked goods, since we now run a gluten-free flour company. And I’d eat one of these grain-free ginger molasses cookies any time.
We have to work to find vegetables on our plates, sometimes, but especially in these cold months. Celebrating the funny, lumpy vegetables like fennel and celery root appeals to me more now than it did a few years ago. Danny and I have found that if we plan our meals around the vegetables first? We feel better. It’s as easy as that.
So I slide a fennel bulb over the mandolin, then chop up those curlicue white rings into slivers. I fluff them with my fingers, then add segments of clementines and lots of fresh chopped thyme. Small slices of Israeli feta. A few splashes of apple cider vinegar and olive oil, sometimes sesame oil, and some salt pinched between my fingers. That’s it. Maybe sunflower seeds if they are within reach. Just writing this, I realize some briny kalamata olives might lend another texture of taste to it all.
Seriously, though, it’s hardly a recipe. I can’t write it up as one. It’s just a winter staple, something comforting for the end of the afternoon, as the light slowly fades into dusk.
I shouldn’t say of course. You know we wouldn’t post a photo of food that contained gluten on this site. Still, you probably wouldn’t guess this is a gluten-free baguette. Look at those air holes. That crust. That bread is pliable and soft in the crumb and crisp on the outside. It’s a baguette.
Of course, if you’d like to learn how to make that baguette, plus sourdough bread, great pie crust, and any other gluen-free baked good of your choice, there are a few pledges that might interest you.
Tickets to the gluten-free Thanksgiving baking class ($250) we ran last week have all been snapped up. There was so much interest that we’re adding a December holiday baking class, for a pledge of $250. (That gets you two tickets!) It will be in Seattle this time, at our favorite bookstore/teaching space, Book Larder. We’ll be offering the class the evening of December 2nd, at 6:30 pm. You’ll learn how to make this baguette for holiday party appetizers, plus pie! And other delightful goods. If you pledge to Kickstarter soon, you could be part of this exclusive baking class.
Of course, if you want us to bake for you, there are a few options left.
We have the holiday gift basket for $250: copies of all three of our books, the 10 recipes exclusive to the Kickstarter, and a tin of gluten-free biscotti. There is only one left!
And if you are feeling concerned about a gluten-free Thanksgiving, let us make your pumpkin pie. This is a limited offer for only 10 people. We’ll make your gluten-free (and dairy-free, if you need it) pumpkin pie. Pickup will be on Vashon and in Seattle.
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