This full moon seems to be having an extra special impact on me. We are celebrating the completion of the micro mansion and the return of spring. I just love to watch all the spring bulbs emerge from their water logged abode. Many native cultures regarded the full moon in March as the Worm Moon. The Worm Moon reminds me that we are emerging from our hibernation and ready to begin our yearly work of transforming matter into new life. All of nature seems to be feeling it. The deer on on the move again and the humming birds are thoroughly enjoying the abundance of early spring flowers. I am so very thankful that mercury is about to finish its retrograde cycle. It’s been a long strange trip. I’ve done my shadow work, lets move into the light!
Lately I have had a few requests to use disposable plastic bags instead of my signature reusable canning jars. Truth be told Clark County, that kinda hurts.
I get it. We are all busy. The glass jars are a pain in the ass for me too. But I like to make people happy, so I tried it for one person to see how it feels. Four disposable plastic bags went out my door this week and now I can officially say "No, I will not be compromising on my values by packaging in disposable plastic bags."
Many years ago, I made a pledge to the planet that I would do my best to act on her behalf. I intend to keep that promise. I hope you will support me in that decision, because I do it not for my own self but for you and your children’s children. Trust me there is nothing glamorous about sanitizing dozens of canning jars each week. (Except my new sink with hot running water, that feels pretty awesome! Thanks Hubs!)
It is so easy to get sucked into the lifestyle of convenience that the corporate world has convinced us we need. Oh, but its recyclable they say, until China stops taking our crap. Oh, but it’s just one small bag they say as it flies away on the wind and strangles a sea turtle. Small acts make a big difference. Please make healthy choices. The transition to reusables will be hard but your life will be more joyous as a result.
This past weekend we worked hard on the new facility then had a slow but nutritious Sunday start. My version of shrimp toast starts with some frozen salad shrimp, you know, those teeny tiny ones. Put a couple handfuls of those in some coconut oil in a skillet over medium heat. Add some diced tomato and minced garlic. To that mix I then added a variety of spices: a dash of paprika, a pinch of parsley, probably some ground coriander and definatly some dried opal basil from my bountiful crop this summer. Right at the end I added some fetta. Place all of this yummyness on top of toasted baguette(s). Finish with a fried egg and pea microgreens.
With all that fuel we finished one and a half walls this weekend!
I hear so often at the market, "I didn't even get to eat all the veggies I bought last week." Sometime nature provides more than we can reasonably eat in one week, sometimes we just have to take home ALL the summer produce because it is so beautiful. We have the best intentions.
Well, if your produce splurge includes a of pile of tomatoes, relax and try this time saver/guilt lifter. Get a gallon size Ziploc freezer bag and place your washed and dried tomatoes in the bag. Take the stem off but leave it whole. Go ahead a pile them in. Apparently when they defrost they won't stick together! Even better, place them in a large sauce pot to defrost and the flesh will sink while the water rises. Pour off the water to reduce the time it takes to cook your sauce down!
I will post an update later this winter when I finally get around to making and canning my sauce. Feel free to share your favorite recipes!
1 clove of This week I had an abundance of sunflower shoots so I thought I would try making a 100% plant based protein meal. This is a big step for our meat and potatoes household.
Sunflower shoots have 6g of protein in just 1/4 raw greens! Quinoa has 4g in 1/2 cup, Portobellos have .6g and there are 3g in one ounce of blue cheese.
At the market last week I got my first patty pan squash. I sliced it in half at the widest point, so I ended up with two halves of a flying saucer. I scooped out the insides and saved those seeds! I cooked these on the stove top, face down in a large frying pan with a little EVOO. I tucked them under a saute lid for maybe 15-20 minutes while everything else was being prepared. For the stuffing, I cooked up a little quinoa using chicken broth saved from a meal earlier in the week. If you don't have chicken broth, a good veggie broth or mix will do. Once the quinoa was cooked, I added one clove of fresh minced home grown hard neck garlic, coriander, parsley and fresh Thai basil.
The portobello caps were cooked in the same manner but in a cast iron skillet with a bit of EVOO, white wine and hickory flavored balsamic vinegar. When both sides were nearly done, I transferred them to a holding plate to stay warm.
To the still warm and gooey cast iron skillet I added 2 cloves of fresh minced home grown hardneck garlic. After a few minutes of cooking I turned the heat off and added a couple handfuls of sunflower shoots. Don't walk away from the pan as these cook very fast, absorbing the heat from the cast iron. When they are nearly done, push them to one side and put the mushrooms back in the pan, gills up. Top with blue cheese crumble and sunflower shoots. Place a saute lid over top to hold in warmth and melt the cheese while you toast the brioche bun and assemble the squash. Voila! An amazing dinner and a totally destroyed kitchen. But man was it worth it. Even my picky eater said "That's good stuff!"
Later, he did sneak off to eat some leftover sausage but hey, at least he tried it AND he liked it. Old habits die hard but it's never to late to start new healthy ones!
Much of this lovely breakfast came from my own farm but most ingredients can be found at Salmon Creek Farmers Market. Tomatoes are coming into season and figs have arrived. They are perfect! A couple of vendors have eggs but they often sell out so it's best to shop early. The honey is from Danielle's. Her bees are busy in Woodland and there are many flavorful options to choose from. Wildflower is my favorite. And finally, the microgreen mix featured here is the Brassica Mix. It is broccoli, purple kohlrabi and pink amaranth. Broccoli microgreens have been making headlines as one of the most nutritious and cancer fighting microgreens available. See you at the market!
With hubby away visiting his family, I was in no mood to fuss over dinner last week. We tend to have taco mix readily available in the fridge or freezer for just such occasions. Taco mix consists of ground turkey, black beans, onion and sometimes squash and corn if we have it on hand.
This pile of nachos was extra tangy because I used chili lime tortilla chips, taco mix, pico de gallo and feta cheese, topped with a generous handful of Impressionist Mix Microgreens.
When I was a kid growing up in Kansas City, I always looked forward to dinner at Grandma's house. She was the best cook I knew. She used spices I had never heard of and cooked things from scratch. I wish that her cooking expertise had been inherited along with her name. I try, but it's just not the same. Maybe in another 20 years I will catch up.
One of my favorite dishes was something she called Pigs in a Blanket. The rest of the world knows them as cabbage rolls. Like Grandma, I never seem to be able to write a recipe down. I just keep going till it tastes right. In the case of this dish, here is what I did.
For starters, I don't eat red meat so I substituted the piggy part with ground turkey. Yeah, I know it lacks flavor so I spiced it up with generous portions of dried parsley, fennel seeds, tarragon, minced onion and garlic, some smoked paprika and a pinch of coriander. To this I added 1-2 farm fresh eggs and a whole bunch of bread crumbs. Mix it up thoroughly then let it rest a while in the fridge.
While the turkey is napping steam some cabbage. I happened to find a ginormous head of cabbage at the Coyote Ridge Ranch booth at the Battle Ground Healing Arts Farmers Market last Saturday. Carefully remove the leaves and put 8-10 of them in the steamer for a few minutes. These should be cooked Goldie Locks style. Not too hard and not too soft. It's easier said than done.
While the cabbage is steaming, start making your tomato soup base. Again, I just threw things together. I'm not sure if Grandma would approve or scold. Hubby liked it, so that's something. I started with some homegrown canned tomatoes and added some vegetable bullion, chopped onion and garlic and more dried parsley. I think cream or cream cheese may or may not have been involved. I plead the 5th.
Take the cabbage out of the steamer and let it cool. Roll the ground turkey into oblong balls. Wrap one ball in one cabbage leaf then gently place in the tomato soup and simmer till the meat is cooked through. If you need help with this step, I recommend You Tube.
To serve, place two "piggies" and two scoops tomato soup into a large flat bowl. Top with grated Parmesan cheese and radish microgreens.
Another super fast summer meal. Start with one buttery croissant from your favorite bakery. slice in half and place in toaster oven for a few minutes. When warmed, load it up with your favorite seafood salad from the deli and top with Harvest of Peace Microgreens Brassica Mix. This weeks mix included broccoli, kohlrabi and amaranth. For extra feel good effect, take your own containers to the bakery and deli! Bon appetit!
What do Microgreens and Michael Jackson have in common? Beets of course! And with the Walkman turning 40 this month, I just had to have a tribute! This tasty salad is one of my all time favorites. Enjoy!
Have a recipe to share or tasty twist? Please share!