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CONTENTS:
SALSIFY (Websites and information)
CREAM PEAS (Websites and information)
RECIPES:
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PICKLED THREE BEAN SALAD
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WATERCRESS, STRING BEAN AND TOMATO SOUP
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ONE LARGE STUFFED GREEN PEPPER
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SLOW COOKER CHILI
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RICE SALAD WITH VEGETABLES
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CRANBERRY AND WILD RICE SALAD
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TOMATO LEMON GRASS
SALSA
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GRILLED PORTOBELLO SANDWICH
Hello, and welcome back to Hi Arbor. Have you ever heard of
salsify? I'd never heard of it until I read about it in a Farm Journal book. According to the Farm Journal book, salsify is a root vegetable like parsnips only it tastes like oysters. I'm wondering if it could be used to make a vegetarian "seafood" gumbo. If you have any recipes, suggestions or information, please write to
me at HiArborNews@aol.com. The next issue of the newsletter will go out on March 18, 2004. That will be the third anniversary of this e-newsletter.
Until then, take care.
Roxanne
SALSIFY: My sister, Lucia, sent me a copy of "Farm Journal - America's Best Vegetable
Recipes", which she found on eBay. It was published by Doubleday & Company, Inc.in 1970.
The Farm Journal books are a lengthy series. I found "America's Best Vegetable Recipes" and a
second vegetable title in Amazon.com's used book department. See links
below:
Amazon.com: Books: America's Best Vegetable Recipes
Amazon.com: Books: Farm Journal's Best-Ever Vegetable Recipes
Salsify (approximately 120 days), is grown primarily for its root. It is also known as the
Vegetable Oyster or Oyster Plant because of the root's oyster- like flavor. Its fleshy root
resembles a slender parsnip. It is a hardy vegetable requiring a long (about 150 days) growing
season. The tender, broad, grass- like leaves are also used as salad greens. Scorzonera
(approximately 120 days), also called Black Salsify or Spanish
Salsify, closely resembles salsify in root shape and internal root
color, but is not closely related taxonomically. The root is black
externally and the leaves spiny. The root is considered to be finer textured, and remains
so further into the winter. The leaves are much broader or oblong, and can
also be used as a salad green. The plant is more vigorous. Cultural practices
for both vegetables are very similar.
The above information on salsify comes from:
Salsify, Commercial Vegetable Production Guides, North Willamette Research
CREAM PEAS: Years ago in Texas I went to a great aunt's house to have lunch with her. One
item she served was cream peas. That was the first time I'd eaten them. They
were so good.These are beige peas, not green peas in cream. I found a lot of information on peas in
general and want to share some of that with you now, though I don't have any cream pea recipes.
I found cream peas as a product at:
Cream peas Camellia Brand Dried Beans, Peas and Lentils
The cream pea is a type of "cowpea". According to some of what I have read, cowpeas may be
good for organic farming because the plants "attract many beneficial insects that prey on pests".
That is according to information I found at:
http://www.sare.org/handbook/mccp2/cowpeas.htm
There are four types of cowpeas. They are:
Field pea - Vigorous, vine-type plants with smaller seeds.
Crowder pea - The seeds are crowded into the pods and starchy.
Cream pea - Small plants with light colored peas. Examples are
'Texas Cream' and 'Zipper Cream'.
"Black-eyed" pea - Intermediate size plants. Examples are
'Blackeye Pea' and "Pinkeye Purple Hull BVR'.
The above information comes from:
Victory Seeds -- Peas
RECIPES:
From: Pickled Three Bean Salad recipe from Picklenet - the pickling guide
PICKLED THREE BEAN SALAD
"This 3 bean salad can be adapted to include your favourite beans - try
chick peas or butter beans, and use coriander instead of parsley."
1 can of wax beans
1 can of red kidney beans
1 can of green beans
1 can sweetcorn kernels
1 red pepper
1 red onion
2/3 cup sugar
1/3 cup extra-virgin olive oil
2.3 cup cider vinegar
salt and pepper to taste
1 tbsp chopped parsley
1.Drain and rinse all the beans and sweet corn. Thinly slice the pepper and onion. Place all the
vegetables in a non-corrosive bowl.
2. Put the sugar, oil, vinegar and parsley in a sauce pan. Bring to the
boil. Add salt and pepper, then pour over the vegetables in the bowl. Stir
thoroughly to mix.
3. Transfer to a non-plastic sealable container and chill well for at least 2 hours before serving.
© Picklenet 2000-2001 Site designed by Hyphenmedia
Picklenet homepage
From: (freerecipe.org) Watercress, String Bean And Tomato Soup
WATERCRESS, STRING BEAN AND TOMATO SOUP
1/2 bunch watercress, washed, chopped
1/2 cup string beans, strung, cut in pieces
3 tomatoes, sliced
1 tablespoon butter [or vegan margarine or olive oil]
5 cups water [or vegetable broth]
seasonings to taste
Put all ingredients in a kettle. Cover. Cook for about 30 minutes. Then serve.
The next three recipes are mine.
ONE LARGE STUFFED GREEN PEPPER Serves 1-2
1 large green pepper
3/4 cup cooked rice
1/2 cup lentils, cooked
1 TB oil
1/2 onion, chopped
1 stalk celery, sliced
1/4 cup kernel corn, drained
1/4 cup canned diced tomatoes with juice
1/2 ts basil
salt and pepper to taste
1/8 cup grated zucchini
Preheat oven to 350 degrees F. Slice green pepper into two equal halves, clean out seeds and membranes and rinse the pepper.
Then place each half in boiling water for two minutes, remove and set aside.
Saute' onion and celery in oil. In a bowl combine rice, lentils, corn, tomatoes, seasonings, onion and celery and mix
well. Fill each pepper half with the rice and lentil mixture and place the pepper halves in a baking
pan. I used a 9 inch round cake pan. Top the rice and lentil mixture with grated zucchini and
cover with foil. Place pan in oven and let bake for 45 minutes. Remove foil and bake for 15 more
minutes.
SLOW COOKER CHILI about 4 servings
3 cups pinto bean-great northern beans mix
cooked from dry
1 small can (8.75 oz) kernel corn, drained
1 carrot, sliced
2 stalks celery, sliced
1 small onion, chopped
1 can (6 oz) tomato paste
1 clove garlic, minced
1 TB chili powder
2 ts oregano
1 ts salt
1/8 scant ts red cayenne pepper or to taste
1 - 1 1/2 cups water
The beans can be cooked and the vegetables chopped the day before and stored in the
refrigerator. In a large bowl mix beans with corn, carrot, celery and onion. In a small
bowl mix tomato paste with water until smooth. Add garlic, chili powder,
oregano, salt and cayenne pepper. Stir until blended. Put beans and vegetables in slow cooker and pour in the tomato
mixture. Stir well. Cover and cook on low 5 1/2 - 6 hours.
RICE SALAD WITH VEGETABLES
1 cup uncooked long grain rice (will be 3 1/2 - 4 cups
cooked)
2 1/2 cups vegetable broth
3 green onions, sliced
1 cup frozen kernel corn, thawed
1 cup frozen green peas, thawed
1 green bell pepper, finely chopped
1 carrot, peeled and finely chopped
1/2 ts basil
1 ts dill weed
DRESSING
3 TB oil
1/4 C wine vinegar
1/2 ts Dijon mustard
salt and pepper to taste
Cook rice with green onions in broth following package
instructions. Let cool. In a large bowl, mix rice, corn, peas, green pepper,
carrot, basil and dill weed. In a small bowl, mix oil, vinegar,
mustard, salt and pepper. Combine dressing with rice and vegetables. Store in refrigerator and
served chilled with lettuce. Capers or sliced black olives might add a salty bite to
this slightly sweet salad.
Here are three recipes from Lucia.
CRANBERRY AND WILD RICE SALAD Serves 10
1 cup uncooked wild rice
1/4 cup chopped parsley
1/2 cup diced celery
1/2 cup diced green or yellow Bell pepper
1/4 cup chopped green onions with tops
1/2 cup sweetened dried cranberries
Cook wild rice according to package instructions. Drain and cool. Add other ingredients and toss.
DRESSING:
1/2 cup cranberry juice
1 basil
1/2 cup white vinegar
5 tablespoon olive oil
1/4 teaspoon sugar
salt to taste
Combine ingredients. Pour over salad and mix.
TOMATO LEMON GRASS SALSA 4 servings
2 Stalks of lemon grass finely minced (white part)
2 red chiles finely minced
1 small red onion finely minced
1 large tomato chopped
2 tablespoons olive oil
2 tablespoons cilantro
2 tablespoons rice vinegar
1 tablespoon sesame oil
salt to taste
In a large bowl mix lemon grass, chiles, onion, tomato, olive oil, cilantro, vinegar sesame oil and
salt. Refrigerate for an hour before serving.
GRILLED PORTOBELLO SANDWICH 6 Servings
2 fresh springs of rosemary
6 large portobello mushrooms
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt and pepper to taste
12 slices of sourdough bread, toasted
6 slices Havarti cheese
Strip the leaves from the rosemary springs and discard the stems. Remove the stems of the
portobellos, place them in a dish and drizzle the olive oil and
balsamic vinegar over them. Sprinkle the rosemary over the
portobellos, add salt and pepper, and marinate for 2 hours.
On a preheated grill, grill the mushrooms for 3 minutes each on the front and back. Place a
mushroom and a slice of Havarti between two slices of toast, wrap in foil, and heat to melt the
cheese. Serve immediately
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