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!
I don't always eat breakfast cereal but when I do I top it with homemade. Today's toppings are homegrown strawberries, homegrown popcorn microgreens and fresh local honey.
Popcorn microgreens contain vitamins A, B, C, E, iron, calcium, potassium, phosphorus and magnesium. The crispy white shoot contains all the sugars the plant would put into producing an ear of popcorn. It is intense on it's own but combines nicely with other ingredients and makes a beautiful intriguing garnish if you want to impress your friends. Popcorn shoots are part of the Impressionist Mix. Visit me at the Salmon Creek Farmers Market for a sample.
Danielle is my honey supplier. Her bees are busy in Woodland Washington. She harvests a new batch every week, so you know it is super fresh. I just love her wildflower honey. She has several varieties to choose from including blackberry and holly.
Danielle is also a vendor at the Salmon Creek Farmers Market so stop in tomorrow and get your fresh, local honey and microgreens!
The Screaming Sicilian says, "Put THAT in your pie hole!"
Summer. The best time of the year. Flowers are blooming, cold drinks are on tap and there is never a shortage of outdoor fun to be had. But if your spring and summer are like mine, no matter how hard you try there are days you just can't do it all. Today is one of those days.
Meet the healthy frozen pizza! This "recipe" is unbelievable flexible. Start by placing your favorite frozen pizza on a pizza stone. We usually start with a simple cheese version since frozen pizza toppings are often kinda lame. Then we dress it up with more of whatever cheese we have on hand, pepperoncini slices, sundried tomatoes, turkey pepperoni or whatever else needs to be used up (mushrooms, olives, scapes, onion...). Next, bake according to package directions. Remove from oven and let cool.
Slice it up then pour on the nutrition! Adding a generous dollop of Harvest of Peace Microgreens Brassica Mix gives just the right amount of crunch plus tons of nutrients from these delicious ingredients:
Harvest of Peace Microgreens, LLC is a zero waste company specializing in Joyful, Nutritious, Abundance!
One thing I'm just going to say right up front, I am not a professional chef. I just like good food. I like fresh food. I like to share food with friends.
I don't cook with recipes, I use what I have on hand and make do. Sometimes I discover something new. Like this deliciousness. This was my second try at pesto. The first was kinda blah. As you will see, this recipe has some rather unique flavors for a more complex flavor profile.
Here are the ingredients and their proportions.
I have added some additional photos and serving ideas to Instagram. See them here
Have you tried microgreen pesto? Please share!