Wednesday, January 28, 2009
Lettuce Heads (baby romaine, tango and lola rosa)
Cabbage (green and purple)
Herbs (cilantro, parsley, dill)
Monday, January 26, 2009
Monday, January 19, 2009
On another note, has anyone made something yummy with their spaghetti squash from a few weeks ago? Not sure how to prepare it and most recipes I have looked up haven't really piqued my interest. Yet, there the squash sits on my counter, mocking me, and my inability to transform it into food.
Friday, January 9, 2009
- 1 cup (210 g) wheat berries or spelt
- 1 large carrot, peeled, halved lengthwise, and cut across into thin slices
- 2 medium parsnips, peeled, cut in half lengthwise and then across into 1/4-inch (.5-cm) slices
- 1 medium turnip, peeled and cut into thin wedges
- 2 large leeks, white part only, split in half lengthwise, washed well, and cut across into thin slices
- 1 medium sweet potato, peeled and cut into 1/2-inch (1-cm) cubes
- 3 medium ribs celery, peeled and cut across into thin slices
- 2 tablespoons coarse salt
- freshly ground black pepper, to taste
In a medium stockpot, bring the wheat berries and 13 cups (3.25 liters) water to a boil [for added flavor, replace some or all of the water with Garlic Broth ]. Lower the heat and simmer, partially covered, for 50 minutes, or until the wheat berries are almost cooked through, but not mushy.
Stir in the carrot, parsnips, turnip, and leeks. Return to a boil. Lower the heat and simmer, uncovered, for 10 minutes. Stir in the sweet potato and celery. Simmer for 10 more minutes.
Season with pepper.