Week 3 - Pickup

Ok so here is Week 3..

1. Beautiful Bok Choy (Save that for later in the week)
   
2. Swiss Chard (has yellow stalks)
3. Turnips (The variety has a really cool name - but I can't remember)
4. Beets
5. Green Onions
6. Garlic Scapes (This is the last week for them)
7. Leaf Lettuce
   
8. Carrots
   

Interesting fact I learned about Carrots yesterday in the Clean Eating Magazine July /August 2010  - page 18 called:

Cook Whole - Chop Later

" It turns out that cooking carrots whole may be the way to go.A recent study at the United Kingdom's Newcastle University demonstrated that chopping carrots before you cook them increases the surface area that is exposed as well as the amount of nutrients that can leach out into the water.

Subsequently this leads to the loss of naturally occurring sugars (Which make carrots so tasty), vitamin C, and important compounds such as falcarinol, which has been touted for its potential anti-cancer properties. Lead researcher Kirsten Brandt, PhD, confirms that these findings may apply to other vegetables that have a similar shapr to carrots - such as beets, but won't make a difference when it comes to veggies such as broccoli nd spinach."   http://www.cleaneatingmag.com/minisite/ce_index.htm

OK SOOO having read that - we can now know that the best way to cook our beets, turnips, carrots - is whole and chop later.

OK so recipes:

CARROT TOPS:

 

Carrot Tops - as you know if you have been reading this - perfect for scrambled eggs.... I took off 4 inches of the top of all my carrots (Now they FIT in the frig drawer!  AND I have them in plastic bags - ALREADY A HUGE DIFFERENCE!!!)

SCRAMBLED EGGS:

Chopped it up with 2 green onions, 2 garlic scapes,  3 ducks eggs

(OH - I also get my eggs from a local farmer - and my boys prefer DUCK eggs!)  and grated Fruiliano cheese.... scrambled together - and served on a plate ..... boys liked it!

Carrot Roots:

DID YOU KNOW:  Carrots originated in the Middle East  and the Far East as early as 1000 years ago AND they were purple? They were also not straight  - they were more bulbous. The Dutch created hybrids which were orange and sweeter and straighter.  NOW that is the common version that we see! 

Carrot Soup with North African Spices

http://www.astray.com/recipes/?show=Carrot%20soup%20with%20north%20african%20spices

  

BEETS

**BIG TIP - if you cut the leaves off - you can keep the roots longer as the roots keep the greens moist.

So make the leaf recipes FIRST - then use the Root later in the week! Same with Turnips.

Recipe number one will be with the greens, which are rich in chlorophyll.They are bitter -but they have more nutritional value than the roots!

NOTE: High in Vitamin A - excellent for Rheumatoid Arthritis, and great for the lungs, as they are very high in Vitamin A - as are Swiss Chard, and Turnip Tops!  We are all going to be breathing and loose this week!

Due to the number of Recipes that I will find - I will just post the link - otherwise this will be WAY to friggin long - and no one will keep reading... I have another client that I have to remind "SCROLL DOWN"  and if she ever sees this blog - she will know that message was for her!

Beet Greens Recipe  http://simplyrecipes.com/recipes/beet_greens/

Roasted Beet and Goat Cheese Salad with Sherry-Walnut Vinaigrette - for the Roots

 

Especially good for those who signed up for the greens (Next year for us for sure!) But I don't want to take all my business away from Piero and Rose at Garden Foods in Bolton!  http://www.wholefoodsmarket.com/recipes/657

 TURNIPS

Turnips are the same as Beets - use the tops first, and then you can use the roots later. Turnips are considered a super diet food - with very few calories, and loads of nutrition.  The green have high levesl of Vitamin K, A and C -

 
NOTE: if you have kidney or gallbladder issues - these green have measurable levels of oxalates, so you might want to avoid them.
 
 
 
 
 
 
No Picture - But Pasta with Turnip Greens - http://www.ifood.tv/recipe/pasta-with-turnip-tops

African Turnip Greens, Cajun Turnip Greens and Vegetarian Geens:  (LOOK AMAZING)
www.traditional-food.com/african/recipes/spicy-okra-and-turnip-greens.html

Turnip Roots:  Apple and Turnip Casserole 
http://www.canadianliving.com/reader-recipe/apple_amp__turnip_casserole.php

North Indian Turnips
http://www.syvum.com/cgi/online/serve.cgi/recipes/srcpv10.tdf?0

Gingery Turnips
http://www.foodreference.com/html/turnips-ginger-t109.html

OR Turnips and Turnip Greens together
Turnip and Turnip Greens Bhaji (Dry Curry)

http://www.mamtaskitchen.com/recipe_display.php?id=13182


Swiss Chard:

 Broiled Molasses Chicken with Sauted Swiss Chard

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1658209

Stuffed Swiss Chard Leaves

http://www.ifood.tv/recipe/stuffed-chard-or-grape-leaves

Zucchine Stuffed Swiss Chard

http://www.ifood.tv/recipe/chard_stuffed_zucchini

Swiss Chard with Mushrooms

http://www.canadianliving.com/food/swiss_chard_with_mushrooms.php


That should keep you busy!

GARLIC SCAPES

Just in case you don't know WHAT to do with the pounds of garlic scapes that you have now...
You can make PESTO

Garlic Scape Pesto

• 1 cup grated Parmesan cheese
• 3 Tbsp. fresh lime or lemon juice
• 1/4 lb. scapes
• 1/2 cup olive oil
• Salt to taste

Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.

BOK CHOY

Baby Bok Choy Recipe

http://www.houseandhome.com/food/recipes/baby-bok-choy-recipe

Apple, Blueberry Bok Choy Recipe

Ok - I know it sounds weird - but remember that Bok Choy does not have much flavour of its own.

http://www.ifood.tv/recipe/apple-blueberry-bok-choy-salad

WHEW - ok I think that about covers it - HOPEFULLY - I am sure you can figure out the lettuce and green onions!
Happy cooking!

Keep them in plastic bags.... HUGE difference - NO WILTING