Tuesday, November 18, 2008


Greetings to all fellow Flagstaff CSA members! The intention of this blog is to have a forum where information about food is shared. Specifically, the blog will be about the wonderful veggies we receive each week, but it will also be a place to find out about all the local food and sustainability related happenings in our community (and beyond!). Be sure to check out the links to our favorite food blogs for recipes a' plenty and the links to our local food sites. Please post comments and email at flagcsarecipes@gmail.com! This blog is designed with the Flag CSA folks in mind so, if you don't like what you see (or do!), let us know! So, to begin us on our journey...

CSA member Betsy Buford is sharing a recipe for a wheat berry salad. She thought some members might still have some kickin' around the pantry from a few weeks ago. Thanks Betsy!

1 cup hard winter wheatberries
Kosher salt
1 cup finely diced red onion (1 onion)
6 tablespoons good olive oil, divided
2 tablespoons balsamic vinegar
3 scallions, minced, white and green parts
1/2 red bell pepper, small diced
1 carrot, small diced
1/2 teaspoon freshly ground black pepper

Place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain.

Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar.

In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper.

Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
(courtesy of foodnetwork.com)

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