Two heads mustard green cut in thin strips
Two heads turnip greens, stalks removed, cut in thin strips.
Soak in water and drain to remove mud.
The mustard and turnips were from mom's garden which was planted by My Farms. The rest of the vegetables are from the Belmont Farmer's market, mostly Calderon Farms.
In the five inch oval pot layer
One red bell pepper cut in thin strips.
One dry jalapeno pepper crumbled. More to taste.
One half inch of ginger chopped fine.
1/4 teaspoon asefetida powder
One potato cut in half inch chunks
Two turnips cut in one inch chunks.
two clove garlic chopped
1/4 teaspoon dry rosemary
1/2 a teaspoon crushed fenugreek seeds.
Mustard and turnip greens cut and drained.
Salt to taste.
Three tablespoons vegetable oil drizzled on top.
Cook in the winter position for 90 minutes. Mix and serve.
Showing posts with label mustard. Show all posts
Showing posts with label mustard. Show all posts
Monday, February 2, 2009
Monday, January 12, 2009
spicy hot cabbage
Calderon was selling cabbage for one dollar a head.
In the 5" oval layer
Two jalapenos chopped in rings or as taste permits.
One or two sweet peppers (red bell or as available) chopped in small strips. Balagellata had smallish sweet pepper.
One garlic clove chopped small
Place one layer of cabbage down and dust with 1/4 teaspoon of fine ground yellow mustard powder.
Repeat until the entire cabbage is in the pot.
Dust an 1/8 of a teaspoon asafetida on top.
Cut half a yellow onion in strips and layer on top.
Drip two tablespoons olive oil.
Cook for two hours in the winter position, mix through the pot, and serve warm.
In the 5" oval layer
Two jalapenos chopped in rings or as taste permits.
One or two sweet peppers (red bell or as available) chopped in small strips. Balagellata had smallish sweet pepper.
One garlic clove chopped small
Place one layer of cabbage down and dust with 1/4 teaspoon of fine ground yellow mustard powder.
Repeat until the entire cabbage is in the pot.
Dust an 1/8 of a teaspoon asafetida on top.
Cut half a yellow onion in strips and layer on top.
Drip two tablespoons olive oil.
Cook for two hours in the winter position, mix through the pot, and serve warm.
Friday, March 7, 2008
Mustard greens and kale with beens (or sausage) and marinated onions.
The beans and onions will add color, texture, and taste to the mix.
As we’ve moved away from the soil, our food supply has become unseasonal. The supermarkets in winter have the same summer supply of tomatoes and avacadoes, in their hard and tasteless varieties. The farmers market too are affected by consumer choice. The Belmont market does not have kale or mustard greens. These winter greens grow well in our climate and add essential nutrients to the diet. Whole Foods carries them, $2/- each, from Bakersfield all washed and healthy, but wrapped in a plasticized metal wire spined paper that cannot be recycled. Its as if the supplier has figured out a market without those consumer's environmental considerations.
Michael Pollan in In Defense of Food says to eat more leaves less seeds (like rice wheat beans potatoes etc.) We don’t need that much protein for a healthy diet. He says don't focus on nutrients, just make sure you are not eating food your grandmother wouldn't eat.
Soak half a cup beans for 24 hours in one and half cup water. Salt. Put into the 5” round pot.
Cut the stalks off the kale and discard. Chop the remaining leaves about 1/2 inch by two inches. Do the same with half the mustard but fine chop the stalks too. Soak overnight in cold water to get the grit off. If you buy the leaves from Whole Foods you can save this step since they carry washed leaves.
One clove garlic chopped fine.
Layer into the 6” oval roaster with salt, garlic, and red chili flakes to taste.
You will have to pack to fit the leaves.
Put both pots in the solar sport oven in the winter position with the reflector for one and a half hours. You might need another hour if its overcast.
(For more color and texture- Take three medium sized red potatoes cut in half, slice thin and add on top of the greens.)
Marinade one half of a small red onion cut into 1/2 inch by 1/8 inch pieces, in half a lemon juice, equal quantity white wine vinegar, one teaspoon sugar, and half a teaspoon salt turning often to make sure it all marinates.
Mix it all together making sure to unpack the cooked leaves. Drizzle olive oil to taste before serving.
If you prefer meat add two sausages. Place the sausages in the same oval roaster buried in the leaves. When done cut in half across the length, then peel. Dice the remainder and toss in the mix.
As we’ve moved away from the soil, our food supply has become unseasonal. The supermarkets in winter have the same summer supply of tomatoes and avacadoes, in their hard and tasteless varieties. The farmers market too are affected by consumer choice. The Belmont market does not have kale or mustard greens. These winter greens grow well in our climate and add essential nutrients to the diet. Whole Foods carries them, $2/- each, from Bakersfield all washed and healthy, but wrapped in a plasticized metal wire spined paper that cannot be recycled. Its as if the supplier has figured out a market without those consumer's environmental considerations.
Michael Pollan in In Defense of Food says to eat more leaves less seeds (like rice wheat beans potatoes etc.) We don’t need that much protein for a healthy diet. He says don't focus on nutrients, just make sure you are not eating food your grandmother wouldn't eat.
Soak half a cup beans for 24 hours in one and half cup water. Salt. Put into the 5” round pot.
Cut the stalks off the kale and discard. Chop the remaining leaves about 1/2 inch by two inches. Do the same with half the mustard but fine chop the stalks too. Soak overnight in cold water to get the grit off. If you buy the leaves from Whole Foods you can save this step since they carry washed leaves.
One clove garlic chopped fine.
Layer into the 6” oval roaster with salt, garlic, and red chili flakes to taste.
You will have to pack to fit the leaves.
Put both pots in the solar sport oven in the winter position with the reflector for one and a half hours. You might need another hour if its overcast.
(For more color and texture- Take three medium sized red potatoes cut in half, slice thin and add on top of the greens.)
Marinade one half of a small red onion cut into 1/2 inch by 1/8 inch pieces, in half a lemon juice, equal quantity white wine vinegar, one teaspoon sugar, and half a teaspoon salt turning often to make sure it all marinates.
Mix it all together making sure to unpack the cooked leaves. Drizzle olive oil to taste before serving.
If you prefer meat add two sausages. Place the sausages in the same oval roaster buried in the leaves. When done cut in half across the length, then peel. Dice the remainder and toss in the mix.
Friday, February 29, 2008
Mustard greens with red potatoes
adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Mustard greens have a sharp smell and strong mustardy taste. Red potatoes also have a strong sweet smell and flavor. The two blend well together.
Our farmers market in Belmont does not have a vendor who carries mustard. However the Saturday market in neighboring San Mateo is wonderful with multiple vendors in many categories. There are both regular and organic varieties available here. The farmer’s market is located at the top of Hillsdale at the community college which is a steep invigorating bike ride away that takes about 25 minutes. The views from the top are unmatched in the Bay Area.
Trim the stalks of one bunch of greens then cut the leaves in one inch strips and then cut across the strips in two inch lengths. Trim the stalks fine discarding the hard lower portion. Layer into the 6” oval roaster. Salt the layers. At the top layer one or two garlic cloves chopped fine.
Pick red potatoes about two inches across. I get these from Raymond. Cut in half then half again. Fine slice the quarters and layer on top. Salt. Drizzle two tablespoons vegetable oil (I use safflower or sunflower) both grown in Northern California and available at Whole Food Markets. You can also use olive oil from the San Mateo or Belmont Farmers Market which is grown much closer in northern Napa. Top with a teaspoon of crushed dried chili peppers. (Place your farmers market chillies in a large flat basket in a cool dark place. They will dry out in six weeks. Dry in the sun for a couple of days then bottle for the winter.)
I had to bake for an hour and a half in the oven in the winter position with the reflector because there was a light haze. Then baked for another hour and a half with the reflector off. Mix throughly. Before serving warm. You can also top with a sharp cheese like Parmesan, gorgonzola, feta, or cheddar, only the last of which is available at the farmers market in San Mateo. There are more cheese varieties at the weekend farmer’s market in Berkeley.
The day started foggy and the sun didn't poke through until 11:00 AM. I had the oven ready to go at 11:30 and took the greens out at 2:30 PM. There weren't any clouds after 1:00 PM otherwise I would have left it in for another hour.
adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Mustard greens have a sharp smell and strong mustardy taste. Red potatoes also have a strong sweet smell and flavor. The two blend well together.
Our farmers market in Belmont does not have a vendor who carries mustard. However the Saturday market in neighboring San Mateo is wonderful with multiple vendors in many categories. There are both regular and organic varieties available here. The farmer’s market is located at the top of Hillsdale at the community college which is a steep invigorating bike ride away that takes about 25 minutes. The views from the top are unmatched in the Bay Area.
Trim the stalks of one bunch of greens then cut the leaves in one inch strips and then cut across the strips in two inch lengths. Trim the stalks fine discarding the hard lower portion. Layer into the 6” oval roaster. Salt the layers. At the top layer one or two garlic cloves chopped fine.
Pick red potatoes about two inches across. I get these from Raymond. Cut in half then half again. Fine slice the quarters and layer on top. Salt. Drizzle two tablespoons vegetable oil (I use safflower or sunflower) both grown in Northern California and available at Whole Food Markets. You can also use olive oil from the San Mateo or Belmont Farmers Market which is grown much closer in northern Napa. Top with a teaspoon of crushed dried chili peppers. (Place your farmers market chillies in a large flat basket in a cool dark place. They will dry out in six weeks. Dry in the sun for a couple of days then bottle for the winter.)
I had to bake for an hour and a half in the oven in the winter position with the reflector because there was a light haze. Then baked for another hour and a half with the reflector off. Mix throughly. Before serving warm. You can also top with a sharp cheese like Parmesan, gorgonzola, feta, or cheddar, only the last of which is available at the farmers market in San Mateo. There are more cheese varieties at the weekend farmer’s market in Berkeley.
The day started foggy and the sun didn't poke through until 11:00 AM. I had the oven ready to go at 11:30 and took the greens out at 2:30 PM. There weren't any clouds after 1:00 PM otherwise I would have left it in for another hour.
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