- MARTHA’S KITCHEN -
You want to eat better.
Or, you want to cook for yourself, but you don’t know how.
Or, you’re tired of eating alone, but you don’t want to go to a restaurant.
Or, you want to eat incredible local ingredients but you don’t know where to go nor do you have time to go out and get them.
Or, you cook all the time and need some new inspiration on the sheer magnificence of vegetables, grains, sauces, & slicing.
If any of these ring true for you my friend, Martha’s Kitchen is for you!
Every Kitchen is always based on local, seasonal produce.
You help prepare the meal (with guidance!) so you can make it for yourself at home, but always in good company! We cook together, we eat together, we talk together.
We remember that it is all of this that nourishes our lives.
Welcome!
Sunday dinners
Jan 28 + Feb 25 + Mar 24, 5-7pm
Directions available once you reserve your spot.
$40 per person
Winter / Spring menu:
January 28 : plant-based roasted squash mac 'n cheese, and a winter salad of apples / celery root / walnuts, with peanut butter brown rice crispy treats
February 25 : creamy turnip soup, roasted beet + feta salad, polenta + red sauce
March 24 : spring pea soup, early carrots with red rice + quinoa + apricot rig, baby salad
Bring your own plate, bowl, cutlery, and drinkware. We provide the rest.
Oh, how I love the kitchen….
SOURCING
Your health is as good as the health of the soil it grew in.
Food is a conduit that links the intelligence of the earth to the intelligence of your body. Tired, synthetically fertilized soil won’t provide your body with what it needs nor remind it how to heal and repair. Healthy, respected, vital soil produces vital vegetables that produce healthy bodies.
Everything comes from the local market as much as possible. I go to the Sunday Catonsville Market for One Straw vegetables and Hillside Orchard fruit. For the once-a-month stock up on locally-grown rice and beans from Purple Mountain and more exotic greens from Virginia farms we go to Tacoma Park and/or Dupont Circle Sunday markets.
Support the local farmers, the local soil stewards.
SEASONAL CONSIDERATIONS:
what to eat as winter deepens
Our bodies appreciate soups, grain salads, and deep, long roasts as the cold comes. Raw things can make us cold in the winter, but can also be uplifting. Notice how thin slices of a crisp fall apple can be just the thing for the afternoon. Notice if really you are craving a mug of soup. Try one, feel it out. Try the other. You are the only real authority on what works for you.
Current top 3 cookbooks
I’m crushing on Anna Jones.
She’s a young mom with a clean, contemporary take on new classics that come together quickly. Her cookbooks inspire me to both new recipes and ease in the kitchen.
For a full list of my favorite plant-based cookbooks here’s my bookshelf from bookshop.org.