Delicious Nutritious Adventuresâ„¢ with Purple Asparagus

(Please note, this is a guest blog post from Head Spear of Purple Asparagus(TM), Melissa Graham*)

In March 2005, I left behind my first career as a big firm attorney to pursue a long time dream of working in the world of food. Giving up a comfortable income, I founded, with a small group of friends, Purple Asparagus, a non-profit organization dedicated to educating children, families and the community to eating that’s good for the body and the planet.  In the beginning, we organized events that introduced children and families to the pleasures of the table. Our mission soon expanded to include advocacy and education in the schools. Six years later, we’ve worked with thousands of parents and children at public schools, community centers, and farmers’ markets throughout Chicago and its surrounding suburbs.

Purple Asparagus’ educational program, Delicious Nutritious Adventures, is based on the simple notion that if you eat close to the ground, incorporating lots of diverse fruits and vegetables into  your diet while getting the processed junk out, you’ll be well on your way towards a healthy lifestyle. At Purple Asparagus, we don’t view food as simply fuel or nutritional building blocks to feed the body.  Food can be, and should be, more than that. We believe that sharing food, at least good, clean food, can strengthen family and community ties.

The roots of this notion dig deep into my childhood.  I inherited my love of cooking from my mom, a teacher who loved to entertain with entertaining friends.  Through her and my dad, I was exposed to good food both in fine restaurants and in clam shacks.  Growing up near the bounty of the Atlantic on Long Island instilled in me a respect for local and sustainable products.  We clammed, caught crabs, and gathered beach plums that we transformed into jam.  I loved our trips to the east end of the island returning home with bags heavy with local corn, peaches, and tomatoes.  While my mother wasn’t a food snob and often used the tricks of the processed food industry, she also froze, canned, and dried the gifts of the growing season. Through food, we explored the world and connected as a family.

Having long since moved from Long Island and my parents, my husband and I continue these traditions here in the Midwest.  My son, age seven, is already an old hand at navigating the farmers’ markets. Our weekly, sometimes bi-weekly, visits have created so many wonderful memories, including trying his first strawberry plucked straight out of a pristine pile by the farmer, or his market play dates with the daughter of another farmer who lives in the same small Indiana town as my husband’s relatives.  We too explore the world and connect as a family through food.

While we’re not perfect, we do our best to consume food that is good and clean, raised by farmers and producers whose practices replenish the earth.  As a family, we also try to avoid any extremes in our diet.  Our everyday eating is usually healthy, which allows us the opportunity to indulge, guilt-free, in “sometimes” foods.  I’m no cupcake hater and a plate full of fries can make for a happy meal.  It’s all about balance.

This notion of balance is at play in the menu that my son and I demonstrated at Kenmore Live Studio. While it may not be a light meal, it’s filled with good food, real food grown and produced by real people. It doesn’t get much better than that.

Meaty Meatballs

Makes about 45 medium sized meatballs

Meatballs

1-1/2 cup 2% milk

1 cup fine fresh bread crumbs

1 large egg

2 tablespoons sour cream

14 ounces bulk pork sausage

14 ounces ground beef

1 pound ground pork

1 large onion, finely chopped

1 head garlic, roasted and cloves mashed

1/4 cup finely chopped Italian parsley

1/4 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon Hungarian paprika

1/4 teaspoon freshly ground nutmeg

2-1/2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1/4 cup extra-virgin olive oil

Tomato Sauce

1 1/2 tablespoon extra virgin olive oil

6 medium size garlic cloves

1/2 cup red wine

1 cup chicken or beef stock

2 28 ounce cans tomato puree

1 teaspoon dried oregano

1 sprig winter savory

1 bay leaf

2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

1 pinch granulated sugar, optional

6 tablespoons heavy cream

1/2 teaspoon balsamic vinegar

1/4 cup finely chopped parsley

Soak the breadcrumbs in the milk for 10 minutes in a large bowl. Whisk together the egg and sour cream in a small bowl. Add the remaining ingredients, including the whisked egg, into the bowl with the breadcrumbs. Mix together thoroughly, but gently, with your hands.

Before you begin browning the meatballs, start making the tomato sauce. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook just until fragrant, less than a minute. Pour in wine and let it reduce by half. Add stock, tomatoes, oregano, savory sprig, bay leaf, salt, and pepper. Bring the pot to a simmer and let it cook for 10 minutes. Taste the sauce and if it seems particularly acidic, add sugar. Cook for another 10 to 20 minutes or until the sauce has thickened. When the sauce is at the proper consistency, add the cream and cook for about 5 minutes. Add vinegar and cook for two minutes longer. Remove from the heat until the meatballs are all browned.

While the tomato sauce is cooking, scoop 1/4-cup size balls onto a parchment or silpat-lined rimmed baking sheet. Roll them into meatballs. Heat the oil in a non-stick sauté pan set over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook until just browned on one side and flip. They will not be cooked all the way at this point. Remove to another rimmed baking sheet or casserole dish.

Dump in the browned meatballs and any juices that have accumulated in the pan. Simmer the sauce for 10 minutes to cook the meatballs.

Serve in a chafing dish, on spaghetti, or on top of Italian bread, sprinkled with parsley.

* Melissa Graham, a former attorney, is the founding Executive Director of Purple Asparagus, a 501(c)(3) non-profit dedicated to educating families about all things associated with good eating, eating that's good for the body and the planet. Purple Asparagus teaches families and children about healthful, sustainable eating in schools, community centers, and farmers' markets in Chicago's neediest communities. Melissa also founded and leads Growing Healthy Kids, a coalition of thirty plus Chicagoland organizations dedicating to promoting child wellness. Melissa speaks and writes regularly on child nutrition and sustainability both in the Chicago community and online, blogging at Little Locavores and as a regular contributor to Kiwi Magazine’s KiwiLog. In recognition of her contributions to the Chicago community, the Chicago Tribune recently awarded her a 2011 Good Eating Award. When she’s not in the kitchen or the classroom, you can often find Melissa shopping at Green City Market where she serves as the membership chair. She resides in Chicago with her husband and 7-year old son in a rowhouse built in 1896.

Disclosure Statement

This is a personal blog written by Melissa Graham. Sears did not compensate her to write this blog or to say particular things in it. The views and opinions expressed in this blog are purely her own.

For information on sustainability initiatives at Sears Holdings, visit our Environmental Sustainability website and follow @EnviroSears on Twitter.