Tips from Dena – January 16, 2014

Today’s blue corn posole is a real treat. If you are cooking them with beans, soak them with the sorted and rinsed beans in salted water overnight. Cook in the water you soaked them in; they take the same amount of time to cook as the beans. I use a smaller amount of posole; 4 parts beans to 1 part posole, then add caramelized chopped onion, lightly sauted garlic and tamari when beans are tender. It is important to cook beans till they are tender and soft as they are most digestible then.

We had some beans and posole I had cooked at our farmer’s meeting this week and while we packed veggies today; sprinkled the grated Mesa Top cheese from last week on top which was a great addition.

The 2 grams of green leafy material – From Wikipedia – “Epazote is used as a leaf vegetable, an herb and a tisane for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to anise, fennel, or even tarragon, but stronger. Epazote’s fragrance is strong but difficult to describe. A common analogy is to turpentine or creosote. It has also been compared to citrus, savory, or mint.
Although it is traditionally used with black beans for flavor and its carminative properties (less gas), it is also sometimes used to flavor other traditional Mexican dishes as well: it can be used to season quesadillas and sopes (especially those containing huitlacoche), soups, mole de olla, tamales with cheese and chile, chilaquiles, eggs and potatoes and enchiladas. Epazote is commonly believed to prevented flatulence.”

From farmer/chef Adam – “Epazote is a wild herb widely used in Mexico to flavor beans, salsa and chile, and folded with the cheese into a quesadilla. The aromatics are volatile, so put them in the pot towards the end of cooking. Do not be put off by the raw taste, sometimes likened to gasoline. In beans or salsa you will be transported to Mexico. Also said to be good for treating worm infestations, if that is important to you.”
You can also sprinkle on a bowl of beans just before serving.

Thanks to our greenhouse farmers in Deming and Santa Fe, we have the ingredients for a juicy salad! Use some grapefruit juice in your salad dressing for a tangy touch.

Thanks for your continued participation in our CSA!


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