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About Eatniks

Eatnik [eet-nik]


1. a person who rejects or avoids conventional behavior when it comes to cooking, eating, or discussing food

2. a person who has a taste for the ordinary and for the unusual

3. a member of the Eat generation (let’s just embrace this.)

We’re Michelle and Ona and we are obsessed with food — good food.  We love cooking it, eating it, growing it, talking about it, looking at it… you name it.  We’ll eat it.

I’m Michelle.  I just joined a CSA (Community Supported Agriculture), Spiral Path Farm, and am excited for the challenge of cooking whatever it is that comes in that box.  Note: priority will always be given to things that can be grilled.  It should also be noted that I was a terrible, horrendous cook not so long ago.  Family and friends often speak of crunchy mac-n-cheese out of the box (it was al dente!).  And the ever famous Passover brownies that could’ve effectively patched several potholes.  The frosting mix wasn’t supposed to get thrown in with the other mix?  Oh.  But alas, thanks for hours and hours of watching the Food Network I can cook!  As a recovering food-ruiner, I can assure you that if I do this, you can do this.

And I’m Ona.  Whether it’s what Americans are eating, what DC is eating, what my family and friends are eating, or just my next meal, food is frequently on my mind.  I have a community garden plot at Twin Oaks Garden in NW DC and patronize the Takoma Farmers’ Market and Community Coop.  I like to cook on the cheap and seasonally, and figure out what to do with esoteric ingredients and misshapen produce.

We look forward to hearing from you all to make our blog even more interesting and useful, and to give us great tips too!


6 Responses

  1. Cool site!
    I am adding Eatniks to my favorites. (Another is my neighbor’s site theomnivoressolution.com) Have any good ideas of what to do with a kohlrabi? I got a big one in my CSA box the other day. Didn’t even know what it was.

    • Kohlrabi is fantastic – peel and then dice and steam the flesh of the vegetable until al dente-tender. Save and rinse the tops. Meanwhile, saute some shallots and garlic and when flavor is released, add the kohlrabi tops (chopped) and mushrooms (sliced button are good in this). Cook until tender/juices release and are then absorbed again. When the kohlrabi is cooked, puree the cooked kohlrabi with the mushroom saute to the consistency of your liking in a blender. Add lemon juice, salt and pepper to taste. Serve with brown rice. (If you eat meat, you can add chicken stock for added flavor) You can also bake it in the oven til golden.

      You can also steam the whole peeled kohlrabi and then take out the center and mash with sauteed shallots, parsley and s/p and stuff the vegetable with the mix. Bake for 30 minutes or until tops are golden.

      You can thank Julee Rosso and Sheila Lukins for both ideas. V. good!

      You can also eat it raw like jicama…

  2. Michelle & Ona, congratulations on your explorations with your CSA boxes. As a single I couldn’t swing a CSA box on my own, but next year I’ll be splitting one with a friend. I’ve linked your blog at Kitchen Jam (http://kitchenjam.wordpress.com) and look forward to more of your adventures with new foods!

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