Edamame: homegrown, organic, delicious

September 15, 2009 in Gardening, ingredient

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In my garden (Humble Garden) I grew soybeans this year. They are open pollinated non-genetically modified and organically grown.

They have been fascinating to grow and have been a continual homeschool lesson for the kids.

Humble Garden 2009: organic open pollinated soybean


Sprouting

Humble Garden 2009: soybeans


Growing

Humble Garden 2009: soybeans


Almost blooming on the top. But wait, thats not the only place!

Humble Garden 2009: organic open pollinated soybeans


Fuzzy, disturbingly so, pods.

Humble Garden 2009: organic open pollinated soybeans


They grew quite tall, see the middle layer of the photo?

They grew much larger than I expected and in ways I thought were quirky and odd. For one, they sprouted little blossoms in what we called the “armpits” or when branches grew out of the main stem. From those blossoms they grew fuzzy pods. They also had bunches of pods at the top of the plant.

Now its time to harvest the crazy fuzzy pods.

Humble Garden: soybeans

Humble Garden: soybeans

From the day I ordered the seeds I figured I would serve them like the Japanese edamame or make some miso. I rinsed them and then boiled them for 20 minutes. After that I cooled them and then served them like you see below, with salt. You then pop them from the pods and sprinkle a bit more with salt, eat. A nice snack indeed!

Humble Garden: organic open pollinated edamame

Papaya Ice Cream with POM Syrup

August 3, 2009 in dessert, ingredient, product, recipe, review

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I recently received a case of really cute 8 ounce POM pomegranate juices sent to me by the kind people at POM Wonderful.

Pomegranates are the mythical or iconic symbol of fertility…… To read more of this review, please visit the Papaya Ice Cream with POM syrup review.

Homemade Sprouted Whole Wheat Pasta

June 10, 2009 in cooking, How-2, ingredient, recipe

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(Ingredients)

A couple of posts ago, I showed you how easy it is to make sprouted whole wheat flour. In that post, Making Sprouted Whole Wheat Flour, I talked at length on the reasons for sprouting your grains so I wont delve into that today.

Instead, I am going to share one way I have used this flour for lasagna pasta. I will be posting on how this pasta came out a bit later when I review Tassajara Dinners & Desserts.

This recipe is pretty basic, you can piece it together online. As with anything made with flour, the recipe is a guideline because each batch of flour, the world over, will have its own unique level of hydration thus the amount of liquid needed to make it come together will be unique. For this reason, it takes some practice, a willingness to experiment and to fail, even with precious ingredients like this sprouted whole wheat flour that you have spent all this time with. If you lock up with anxiety, then its not fun and then you gotta wonder why you are doing it at all!

Thus, when you give this recipe a try, have a sense of play and don’t stress out if you need to add more liquid, you may very well. I did. I didn’t list the full amount in the recipe because I didn’t want you to start out using that amount but to rather use as needed.

In this case, the extra liquid I used was a freshly juiced spinach and carrot juice that I made on my new Champion Juicer that I got to review and share with you. I will be writing a review on this blog and also at my raw food blog Raw+Simple.

Champion Juicer review

(Spinach being juiced with a Champion Juicer)

Homemade Sprouted Whole Wheat Pasta

Ingredients:

  • 3 cups freshly ground sprouted whole wheat flour
  • 1 c whole wheat pastry flour
  • 5 eggs
  • 2 tablespoons high quality cold pressed extra virgin olive oil
  • Spinach/Carrot juice (freshly juiced)
  • Pinch sea salt

Directions:

Sprouted Whole Wheat Pasta

(Adding eggs)

On a clean surface, make a mound of the 3 cups of sprouted whole wheat flour and 1 cup whole wheat pastry flour. Make an indentation in the mound and start adding eggs. You will have to get your hands messy for this!

Sprouted Whole Wheat Pasta

(Mixing)

Sprouted Whole Wheat Pasta

(Mixed)

Add all eggs, oil and 1 tablespoon juice (if using) and then use a fork to carefully break the eggs and do an initial mix of the eggs. Now, with your fingers, start mixing in the flour without knocking down the walls. Just take your time.

Once the dough is together enough to knead, knead it like bread dough for 5 minutes to incorporate. This is the time when you will likely need to add more liquid. I added the spinach carrot juice until the ball came together and was not hard or overtly dry. It took about 4 ounces.

Sprouted Whole Wheat Pasta

(Resting)

Once the dough has come together, put in a plastic baggie, seal, and allow to rest for 30 minutes to 2 hours, depending on what your day is like.

Sprouted Whole Wheat Pasta

(Portioned)

After resting, portion out some balls that equal about the amount that you think you want for your lasagna sheets. You can make any sort of pasta you wish.

Sprouted Whole Wheat Pasta

(Rolling out)

Roll out sheets on a lightly floured board.

Sprouted Whole Wheat Pasta

(Drying)

Hang up sheets and allow to dry until a bit stiff. Store in the refrigerator until use. I suggest using it as soon as possible as this flour has all of it’s oils and germ, not meant for super long term storage.

When ready to use, do not boil for long and do it right before you assemble your lasagna.

Let me know if you give this a try!

Fage Yogurt BlogHer Review

April 8, 2009 in Food Porn, ingredient, review

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Click over to this page “Fage” to find a recipe for my fantastic “Fage Yogurt Avocado Buttermilk salad dressing” made from this fantastic yogurt.

Learn about how you can win a free case of Fage greek yogurt at my Fage page!

FAGE (pronounced “fah-yeh”) is 100% natural Greek yogurt, free of additives, preservatives, and sweeteners.