This week the grape tomatoes came with a generous coating of red New Mexico dirt. Please rinse carefully before eating!
These tender white Hakura turnips are best eaten raw; I like to eat them like apples. Here is a link to a recipe for turnip salad –
Here is a recipe for the cooking greens/spinach in this week’s share that also uses citrus juice and thebuckwheat or other sprouts:
Cut cooking greens into thin shreds and marinate with grapefruit or lemon juice for a couple of hours. Then cook some quinoa, when it is cooked and hot, add it to the marinated greens. You can serve this hot or you can make a salad by cooling; then, for crunch, add chopped celery, onions, bell peppers and sprouts,orange juice and olive oil.
The buckwheat sprouts in this week’s share are lemony and tart – here is some info from the web – food matters.tv. Some of you got sunny sprouts because the buckwheats didn’t grow fast enough for everyone to get some.
“Sprouted buckwheat is an amazing food because it tastes like a grain but is actually gluten and wheat free and not a grain at all. It is one of the most complete sources of protein on the planet, containing all eight essential amino acids. Sprouted buckwheat also cleanses the colon and alkalizes the body.
This healing food is also rich in lecithin, making it a wonderful cholesterol balancer.
Buckwheat is high in iron so it is a good blood builder. It also prevents osteoporosis because of its high boron and calcium levels. Sprouted buckwheat is high in bio-flavonoids and co-enzyme Q10. It contains all of the B vitamins, magnesium, manganese, and selenium, as well as many other health giving compounds.”
Here is another recipe for breakfast muffins found by member Carrie – high in protein and ready to be heated up as needed for an on-the-go handheld breakfast.
From Carrie – “This is a very flexible recipe. You can use water, nut or seed milk, broth, or any combination instead of milk; any greens; add other vegetables such as onions or peppers; fresh or dried herbs; mix cheese in and/or put on top; use any type of cheese. I even forgot to rinse the quinoa but it still cooked up perfectly and didn’t taste bitter. And I baked it in a muffin tin so I had individual servings (The extras can be frozen).”
Welcome our new spring foods! Yeay!