This is an absolute favourite for picnics and summer snacks. So easy - so good. Recipe calls for parmesan but you could really use any cheese and I substitute GF flour no problem.
As I'm mentioned before, we (residents of Kingfisher Farm) eat supper together every Thursday. During the summer months we usually do some kind of a salad bowl with each household bringing different items. This week we had a base of quinoa with greens, pickled beets, feta cheese, cucumbers, broccoli, chick peas, shredded kohlrabi and zuchinni. I used the white balsamic dressing from Yum and Yummer.
2 ½ cups beets
1 cup vinegar 1 cup water ⅓ cup apple cider vinegar 2T sugar 1 ½ tsp salt ½ tsp black pepper
It's a small window every year where the garlic scapes are present at the market; so don't delay. There's a few things that are great to try with them, here's one.
This is a flexible recipe – it lends it self to varying the quantities according to your taste and preference. 1 bunch garlic scapes, chopped into 1-2” pieces 1/3 cup nuts (pine, walnut, almond, sunflower seeds all work) chop these up fine in a food processor add salt and pepper 1/3 cup grated parmesan cheese or nutritional yeast if you'd like it to be vegan with the food processor running, drizzle in enough olive oil to make a smooth green paste, as thick as you like it (¼ to ½ olive oil) mix with fresh cooked pasta, toss with any fresh veggies you like – grilled zucchini, tomatoes, olives, etc. -pesto freezes well Bok Choy Salad with Sesame-Almond CrunchDressing:
3 T honey or maple syrup 1/2 cup oil (grapeseed or olive) 2 T rice vinegar 2T soy sauce 1 bunch of scallions chooped For the sesame-almond crunch: 1 cup sliced/chopped almonds 1/4 cup sugar 1/3 cup sesame seeds 1/4 tsp salt For the greens: 1 large bok choy (we've got you covered) Brent and Denise have been enjoying using all of the turnips (greens and white bulb). Here's the recipe they are using. It was taken from a daikon radish recipe on plantbasedmatters.net but they've adapted it for turnips. I often get asked whether you can eat these greens so I thought this would be a helpful recipe. The tops aren't always as nice as they are right now at the beginning of the season and then as the season goes there are so many options for greens.
As with so many things there are many different versions out there. This is our favourite one. The pan always gets devoured. Gluten Free Pasty for Platz
(you can use your favourite pie crust recipe if you don't want to make it Gluten Free) From Mennonite Girls can Cook 2 1/4 cups of GF flour blend 1/2 tsp salt dash of sugar 1/2 cup butter 1 tsp xantham gum 1/2 cup shortening 1 egg 1 T vinegar 4 T ice water 1. Blend dry ingredients together 2. Cut in butter and shortening. 3. Beat egg; add veinegar and ice water 4. Stir until forming a ball. 5. Chill dough for an hour. 6. Roll out (I often roll GF dough between 2 parchment papers) dough onto a 10x15" cookie sheet. Recipe for Topping From Mennonite Treasury 2 eggs pinch of salt 1/2 cup flour 1/2 cup sugar 1 tsp vanilla 1 tsp baking powder 4 cups chopped rhubarb 1. Beat eggs, gradually adding sugar and fold in other ingredients. 2. Cover pie crust (in cookie sheet) with 4 cups chopped rhubarb and sprinkle with sugar. 2. Pour evenly onto rhubarb on cookie sheet. 4. Bake at 350 for 20-25 minutes. |
Seasonal eating fresh from the farmHere are some of our favourite recipes to help you eat in rhythm with the seasons. Search by Ingredient
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