If you have not joined a CSA- then you can see what I am getting that is local - and purchase your own at the local Farmers Market - and take the challenge with me. The idea is to use EVERYTHING - no waste, and not to make the same thin OVER and OVER again... AND make it simple. Many of my friends will stop reading if there is more than 3 steps....
Yep - I have set myself up for sure.
Having said that ...
Week 2 Delivery of Produce3 varieties of Bok Choy
Kale
Baby Turnips - 2 bunches
Early Onions
Garlic Sprouts
Fresh Leaf Lettuce
Fresh Basil Leaves2 bunches of Italian Parsley
1 pint Strawberries
The garlic sprouts, onions, are perfect for almost any recipe that calls for onions and garlic.
Basil: Tomatos sliced, and layered with Bocchino cheese - on a platter - drizzle with extra virgin olive oil, salt, pepper, and shred the Basil to toss over. SERVE.
Add Basil to your omlette with fresh parmesan and mushrooms. DELICIOUS! Chop up some of the garlic sprouts and throw in.
Parsley: Quinoa Tabouli
Jamier Oliver has the most delicious looking one -
http://www.jamieoliver.com/foodwise/article-view.php?id=1562
I myself don't eat wheat - so quinoa (Pronounced KEEN WA) is a fabulous substitute and many contend the solution to world hunger. It is not a grain but rather a seed and its nutrition, from its almost perfect amino acid composition to its high content of calcium, phosphorus, and iron to its low sodium content make it a superfood. It also has saponin (Natural bitter detergent) on the shell in its natural state which prevents birds from eating it - requiring very little protection when growing.
IT is important to rinse the seeds prior to using - to remove any bitter taste that might be left behind. The Saponins are removed in the harvesting process - but trace amounts will remain. Saponins are natural detergents and in some places in south america - when removed from the grain is used as a clothing detergent.
A member of the brassica family (collard greens, cabbage and brussel sprouts) and in many cases is referred to as wild cabbage. If you have hypothyroidism - you must be cautious with this family of vegetables as they are also goitrogens which are foods which suppress thyroid function, by interfering with iodine levels in the body. They also have hugh sulfur levels - which can affect iron levels in your blood - so be cautious if you have anemia or low iron.
For those who have high levels of Iron, this would be a great vegetable to eat!
For those with no issues to Thyroid or Iron - here are great recipes that I located here
http://www.squidoo.com/How-To-Eat-Kale
Ingredients
- One bunch of kale
- 1/2 teaspoon of sea salt
- Fresh squeezed juice of two lemons
- One teaspoon of olive oil
- One teaspoon of balsamic vinegar
- A pinch of cayenne pepper
1.) Rip the leaves of the kale apart into a large bowl and remove the stem.
2.) Add the lemon juice and sea salt.
3.) Thoroughly mix by hand or with a spatula for 20 minutes.
4.) Add the cayenne, oil, and balsamic vinegar.
5.) Mix for another 2 minutes.
COOKING INACTIVATES THE GOITROGENS - FOR THOSE WHO HAVE HYPOTHYROIDSM
You can also serve the Kale like Rapini
Braised Kale Recipe
Ingredients
- 3 lb. of kale
- 4 tbs. of butter or oil
- 1 clove of minced garlic
- 3 tbs. of water
- 1 tsp. sea salt
- 1/8 tsp of pepper
- 1 tsp of potato flour
- 2 tsp of lemon juice
Directions
1.) Wash the kale and remove the tough veins. Wash again in several changes of water.
2.) Melt the butter or fat in a saucepan and stir in the garlic, kale, water, salt and pepper. Cover and cook
over low heat 15 minutes or until tender. Mix together the potato flour and lemon juice and stir into
the kale. Cook 2 minutes.
3.) Serves 4 to 5.
brassica family and goitrogens- Same Family
Same caution as Kale for those with Thyroid issues
Found this amazing recipe that we will be serving tonight! It uses all the greens as the bulb, and is cooked to eliminate the goitrogens
http://thelocalcook.com/2010/06/24/grilled-sausages-with-baby-turnips-and-turnip-greens/
Canadian Living did a feature article on them - to demonstrate the high nutritional value of them
http://www.canadianliving.com/health/nutrition/get_your_5_10_a_day_turnips.php - they also have great recipes listed there as well.
BOK CHOY: brassica family and goitrogens- Same Family
Same caution as Kale for those with Thyroid issues
Low in fat, high in nutrients- this wonderufl vegetable can be used in a variety of recipes and because of it's mild taste will complement almost any stir fry dish.
Canadian Living has the recipe again.... here is one that you will enjoy
http://www.canadianliving.com/food/quick_and_easy/bok_choy_and_pork_stir_fry.php
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