Loaded Spring Fries with Green Goddess Tahini

An email from my old CSA just popped up in my inbox. I haven’t had the heart to unsubscribe from their newsletter yet and I’m not sure I ever will. I opened it, I read it and my eyes swelled with sadness. Knowing I’m no longer a part of that community is depressing. I’m still very much in denial that I won’t be working with them this year. That I won’t be nourished by those vegetables anymore. I mean these veggies brought me so much JOY! But life goes on, I live in St. Louis now. It’s about time I start embracing what I have here and let go of what I don’t.

I must say though, so far, I’m having a hard time finding local produce here. I hate to be negative about this + I don’t mind altering my expectations. I also know that it was just winter and things haven’t been so green in the Midwest lately. Everyone in St. Louis keeps telling me, “just wait for the market this summer, it’s amazing, you’ll love it”. So that market better bring it because you’ve set my hopes pretty damn high. And also! This market starts on Wednesday and I can walk there! I see a whole new world opening up for me soon.

Now that I actually have a backyard {OMG!} having a garden is a major priority. This obviously is going to be a hell of a lot more work than getting a weekly CSA delivery. But, man oh man…bring it on baby. I really didn’t have a clue where to start. I still don’t, just fake it till you make it all day long. Was I going to grow this garden from seed? How do you even start that process and when do you start that process and again, how? I was kind of putting off the whole process. Then, I serendipitously connected with Angela and Mark, the couple behind SeedGeeks – the organic, heirloom seed company that happens to be based in St. Louis. Like right down the road from me. We’re practically neighbors.

They’re teaching me everything I know. They are a wealth of knowledge and they’re incredibly patient, especially Angela. The amount of texts/questions I send her daily is somewhat alarming. Growing from seeds is kind of crazy. It’s time and energy consuming, but it’s also fun and exciting and totally worth it. Well, that’s what they say. I haven’t really gotten to the whole reap the rewards stage, but yeah I am sure it’s totally worth it. If you are looking for seeds, support this awesome husband-wife duo! They ship anywhere in the USA. Shop their catalog here.

And – spring! I welcome you. I want you, I need you. How happy I am to see you old friend. You may have noticed things look a little different around here. To honor the season of rebirth and renewal , I got a fresh new look – something I’ve been wanting to do for a very long time. It’s simple + clean and just way more me. Do you dig? I worked with my pal Shanna over at The Modern Mark to bring my new logo to light. Shanna is awesome. She’s super flexible, always listening and lighting fast. I mean. What more could you want in a designer?

The Modern Mark is giving away {1} free logo to one of you guys! To enter head over to their website, check out the logos + drop me a comment below telling me which template is your favorite. Contest is open until noon CT on April 1, 2015; winner will be notified via email.

And just for fun, things I’m loving lately:

My seedlings!
My new nephew!
My clients!
My new about me page!

Loaded Spring Fries {print me!}

Notes: these fries take about 45 minutes to prep + cook. They’ll serve 4 people or 2 if you really want to be splurgy, NBD.

Fry Ingredients:

• 4 – 5 russet potatoes {any variety will work really}
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon pepper
• 1/2 teaspoon sea salt

Preheat the oven to 450 + line a baking sheet with parchment paper.

Scrub your potatoes {peel them if you desire}. Cut into fry like sections and toss with the olive oil, lemon juice, pepper and sea salt. Spread them onto the baking sheet and bake for about 40 minutes {or until the brown}, flipping halfway through. Serve them piping hot with a the toppings below!

Toppings:

• green goddess tahini {see below}
• sprouts
• chopped chives
• lemon zest

Green Goddess Tahini

Notes: this sauce is the bomb dot com, I’m totally addicted to it right now. It makes a big batch so you will have some leftover. You can store it in the refrigerator for a couple of days an airtight container.

Ingredients:

• 1/4 cup tahini
• 1/4 cup fresh parsley
• 1/4 cup chives
• 1/4 cup scallions
• 2 tablespoons lemon juice
• 1/2 cup almond milk
• pinch of sea salt
• pinch of pepper

Toss all of your ingredients into a blender, whip on high until smooth.

{{this giveaway is closed}}

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This post is in partnership with SeedGeeks + sponsored by The Modern Mark; all opinions are my own.