Although I have to admit I mostly just eat my feijoas out of hand, CSA members have asked what else can be done with the short but abundant harvest. With 3 grams of protein in one cup of pureed (243g) fruit, feijoas have more protein than a banana and 4 times the calcium. Although they have less potassium than a banana, they still pack a whopping 377 mg per cup, and boast almost 50mg of vitamin C and they’re a good source of Folate.
But enough of the numbers, this receipe adapted from food.com’s receipe of many years ago, is a favorite:
3 cups of flour
2 tablespoons baking powder
1 cup powdered sugar. (I use regular sugar and Vitamix my sugar until it’s fine.)
3 fresh eggs
1 1/4 cups milk (not ultra-pasturized)
1 1/2 cups feijoas, peeled and finely chopped
1/2 cup butter
Ingredients for glaze:
2 tablespoons powdered sugar
2 tablespoons lime/kumquat or lemon juice
juice and zest of 2 limes or lemons
Directions: Sift the flower, baking powder and sugar into a large bowl. In a separate bowl, blend the eggs, milk and feijoas. Little by little, combine the contents of the two bowls into a third bowl and fold the butter in bit by bit as you do.
Spoon into muffin tins and bake at 350 for 15-20 minutes.
To make the glaze, simmer the sugar, juice and lime/lemon zest until the sugar has dissolved.
Stand muffins for 2 minutes before brushing with the glaze.
Bulgur wheat dates back several thousand years. Because the wheat was dried in the sun, it resisted mold and stored well for long periods of time; making it a survival food during famine. The ancient process is still used in some parts of the Mediterranean. The fresh wheat is boiled in pots until fully cooked (this can take more than a day on some cases), then it’s spread out on rooftops to dry in the baking sun. Finally, when the moisture content is near zero, the wheat kernels are cracked into pieces and sorted by sieving into different sizes for different uses.
Today, the bulgur you buy is processed using modern methods, but the nutritional value is still that of a whole cereal grain.
1 cup raw bulgur wheat…try to find medium or course grain; fine grain is too heavy and isn’t good for Tabouli.
20 to 25 sprigs parsley; finely minced; including stems
10 large radishes, diced
1/2 cup fresh lemon or lime juice
1/4 cup California Olive Oil
1 Tablespoon salt
1/2 Teaspoon pepper
2 tomatoes, diced
2 medium onions, diced
Rinse wheat. Pour enough boiling water over it to cover by 1 inch. Let stand for half an hour, or until wheat is light and fluffy. What you are doing is rehydrating your dehydrated wheat. Drain off excess water in a colander, then squeeze with your hands to remove whatever water you can.
Mix with your chopped veggies, add lime juice, oil and spices.
I serve with warmed pita bread.