Technique

Parker’s Musings on Week 11

Consider using Dragon Tongue Beans as shelling beans. Recently when I was doing a cooking demonstration at the Downtown Farmers Market I spoke with a couple of people from Peru. They were very interested in the Dragon Tongue beans, surprised that I was blanching the beans and using the pods as well as the beans. They offered some suggestions and I discovered a great new treat. Fresh shelled beans, still somewhat soft, are tasty and easy to prepare. They are often
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BEETS

Fortunately we have all become more resourceful in our use of beets.   Boiled beets with salt and pepper and a little butter is not real attention grabbers at the dinner table.  But once you discover the versatility of beets and how well they combine with so many kinds of ingredients; once you learn how easy it is to cook beets as well as prepare them uncooked you can’t beatthe results. 3 medium to large beets 1 orange 1TBSBalsamic or Sherry vinegar 2-3 TBS sunflower
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Kohlrabi on the grill

We prepared this similarly last night at our grilling class.  Thanks to Beth for sending this in! First I experimented with grilling kohlrabi and it is delicious.  I usually have a difficult time figuring out what to do with it but after today might actually buy it !  I know some people share recipes if you want to pass it along. I basically sliced it thinly (1/4 inch) and brushed it with flavored (basil or lemon) olive oil and
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Perfect Brunch Item

I had a bunch of mushrooms that I bought locally.  I dehydrated a lot for later, and decided to cook up the rest.  One thing I made was a delicious brunch item.  It was a cornmeal waffle with bacon, creamed mushrooms and a poached egg. I would make it again, but would likely add a little kale with some vinegar or lemon juice in it.  Here is what I did: waffleFirst I cooked
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Simple Sauteed Kale

If you already eat kale on a regular basis, you have likely made it like this. But if you have not, read on... 14294137010_8ab05c7d54_zIt was Sunday morning and I decided to cook up my kale, before it went limp.  I planned on eating it later in the week for lunch, but it ended up so tasty, I ate the whole bunch for breakfast. It was pretty darn simple, and I cooked
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Spicy Pickled Garlic Scapes

This recipe is for a Kim Chi style garlic scapes.  It was recommended by a customer.  Thanks, BJ for sending us the link.  Here is what you need:
  • 2 pounds garlic scapes (2 bunches)
  • 1 cup kochujang (red pepper paste)
  • 2 Tablespoons kochugaru (red pepper powder)
  • 1 Tablespoon fish sauce
  • 1 Tablespoon distilled white vinegar
  • 3 Tablespoons brown sugar
  • 6 cloves garlic, minced
Now go over to Kim Chi Mom to get
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Week 2-Parker’s Musings

Garlic scapes are a challenge as this ingredient has come into use only in the last several years.  The most common suggestion for usage is in stir frying.  I think that’s the easy way out. [caption id="attachment_6577" align="alignnone" width="300"]Garlic Scapes Garlic Scapes[/caption] How about a little more creativeness for those garlic scapes. Creamy Garlic Salad Dressing 1 garlic scape 2 TBS lemon juice or vinegar 8-10 TBS olive or sunflower seed oil or a combination of the two Salt
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Cornmeal Pudding with Rhubarb Compote

Here is something I made over the weekend with some cornmeal and rhubarb from this week's bag.  It was easy, but it does take time and you have to stir a lot.  I used an enameled cast iron pan.  I prefer this kind of pan as it evenly heats (helping to prevent scorching) and is easy to clean.   4 cups milk 3/4 cup cornmeal 1/2 cup sugar 1 tsp vanilla 1/2 tsp salt zest of one orange   Mix all the ingredients in a heavy bottom pan.  Heat
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Whole Wheat Flour

Here is a recipe from Deborah Madison’s book Vegetable Literacy 1 envelope active dry yeast, a scant tablespoon ½ tsp sugar or honey ½ cup warm water 3 TBS olive oil or sunflower seed oil 1 egg, beaten 1 tsp salt 1 ¾ cups whole wheat flour Combine the yeast, sugar and water in a bowl. When the yeast has dissolved add the oil, egg and salt. Stir one cup of flour. Mix well. Gradually add the remaining flour (You may not need all of the remaining ¾
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