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Santa Fe Farmers' Market







Solo in a Crowd


This morning we walked to the Santa Fe Farmers' Market under cool cobalt skies lit by the morning sun, navigating our unsure path between elbow-nudging  shoppers glued to their cell phones and tiny women with big Indian earrings scooping up armloads of bagged organic mesclun greens, radishes, bok choy, and glistening spring onions like they were going out of style.

There were plenty of cherries, some beautiful twig furniture, and a kilted soloist playing bagpipes [a woman in a straw gardening hat held her cell phone aloft shouting to her connection, Can you hear it?].

We ignored the seductive displays of freshly baked herbed foccacia, brown sugar-cinnamon smothered muffins, country-style oat breads, and white chocolate chip cookies the size of dessert plates [it's only at times like these I chafe against the limits of living gluten-free] and admired instead the baby goats for sale, some impressive pots of sweet basil, one shopping couple's matching waist-long dreads, and the dexterity of a ten year old girl playing country fiddle.

There were giggling women in orange yoga-wear, and pale white turbaned Sikh's eating bread and homemade jam as they bought organic garlic and bunches of squeaky spinach. The breeze smelled like mint from Mexican baskets brimming with handmade soap, and I overheard a bearded cyclist say, If I don't get a girlfriend by the end of the year, I'm marrying the first woman I date in January.

All this played out to the deft ranchero stylings of a young Mariachi band from the local high school.

We walked back to the casita empty handed, silent, me, mildly overwhelmed by the jostling crowds and ruminating about the intricate diversity of Santa Fe, and the absorbing book I'd just read about the sixties by Bob Dylan, Chronicles: Volume One, hyper aware of my introverted nature.



TRENDING

Gluten-Free Goddess Pizza Crust

PIZZA. YES. For years I've missed pizza. Not because there isn't gluten-free pizza available. It's out there. You can find it if you look hard enough. Take a gander in the frozen food aisle of your favorite natural market. Snoop around in the dairy case, next to the gluten-free bagels. You might even hit pay dirt at your local pizza joint (if they understand the ins and outs of cross contamination). So yeah. There are some choices out there. Problem is, most gluten-free pizza sucks. It's usually heavy on the chewy aspect.  Or dry as dirt. Like a cracker.  With zero flavor.  Yawningly meh.  Certainly nothing to brag about. I mean, you wouldn't eat it if you didn't have to. You know what I'm sayin'? It's okay in a pinch. If you're famished and tired on a Friday night.  But it's not exactly inspiring. So last week I started experimenting. I tweaked and baked. And lo and behold. A tasty new gluten-free pizza crust was born.  And this

My Favorite Gluten-Free Pumpkin Recipes for Fall

My Best Gluten-Free Pumpkin Recipes For Fall... The bittersweet, textured beauty of Autumn has always gripped my heartstrings, pulling me in deeper, connecting with some invisible part of me, so much more so than Spring. Much more so than summer's flirtatious pleasures. And Winter, well. She is a dark and icy mistress. That relationship has always been complicated. So unlike my truly, madly deeply love of Fall. Bake on, my friends. Tis the season for pumpkin. xox Karina

Gluten-Free Pumpkin Cupcakes with Maple Icing

Did someone say... cupcakes? And better yet, pumpkin cupcakes? My favorite, hands down. Warm spicy fall flavors in a sweet morsel of cakey confection topped with a creamy icing. What's not to love? These tender gluten-free cupcake beauties have just the right balance of pumpkin and sweetness, ginger and cinnamon. They're not overly spicy. And as written, they're dairy-free (the cream cheese we used to make the icing is vegan and it worked beautifully). Note that vegan or lactose free cream cheese is typically less stiff than dairy cream cheese. If you are using dairy based cream cheese, soften it first. Have a safe and beautiful weekend! Karina xo

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Sunbutter Cookies

Here's an easy gluten-free cookie recipe made with sunflower butter- a post-modern peanut-free take on those retro peanut butter cookies your Aunt Lizzie used to make. You know, with those jars of Skippy peanut butter (or was it Jif?). Instead of using traditional peanut butter in this recipe, I used sunflower butter, which has a golden nutty flavor not unlike peanut butter, but slightly different. Kinda like peanut butter's wacky, geeky brother. You know, slightly nutty. Fun. Like a bright new bike. And they taste so good you just might want some more. Now, please. I adapted this recipe from a peanut butter cookie recipe (submitted by Erin Smith) to Beyond Rice Cakes , an easy, fun cookbook (especially for teens and students) by Vanessa Maltin, director of outreach and programming at the National Foundation for Celiac Awareness .

Gluten-Free Pumpkin Scones

Sconelicious. You heard me right. Because I know what you're craving.  I'm craving it, too. Something indulgent.  But not overly indulgent.  Sweet.  But not too sweet.  Something warm and tender, and laced with the autumnal spices you've been shaking and dashing and pinching with abandon.  Something using up that leftover half cup of pumpkin sitting in the fridge. Are you with me?  Are ya feelin' me?  Then let's get sconed. Karina xox

Best Gluten-Free Pumpkin Muffins

We found canned organic pumpkin on the store shelves this week. So be prepared for pumpkin recipes. I, for one, Darling, can't get enough. Pumpkin is my favorite fall ingredient. Maybe because it cozies up to gluten-free flours so well. It adds moisture and depth to g-free baked goods. It flirts with cinnamon and ginger like the sexiest, inscrutable movie star. You know what I'm talking about. It's not overt. Or blatant. It's not over the top. It is subtle. Secure. Pumpkin doesn't demand to be admired. Because it doesn't have to prove itself. It's not a bully flavor that crushes gentler flavors in its wake. It doesn't bark and claw to be Top Dog 24/7. It doesn't have a deep seated need to own the room, to dominate, to control the ingredients it shares a bowl with. Pumpkin goes with the flow. It likes vanilla. And it likes chocolate. You could say, it's bi-flavorful. Which happens to be a quality I admire. Even embody and