Uncategorized Archives - Page 25 of 43 - Morning Song Farm
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Well, we’re still harvesting macadamias, meager harvest that it is. Our nuts are delivered to you in their raw state which is quite different from the ones you may have enjoyed in Hawaii or from the grocery store here. Most macadamia nuts are dehydrated for shelf life purposes which makes them crunchier. Many are roasted in coconut oil with salt added, which makes them even more calerie dense than they are straight from the tree. Originally, we sold MSF’s macadamias at the Santa Monica farmer’s market both raw and dehydrated. We found it hard to keep the two kinds separated, and that was worrisome because the raw foodists at that market were pretty vigilant about not eating anything that had been heated. So we decided to just offer the raw version, and sold out every week with a lot less work and worry. We’ve never gone back to dehydrating our nuts. The downside, is that they must be cracked out the day we deliver, so one of us is spending Tuesday and Wednesday mornings cracking and packaging macadamia nuts now. Although raw nuts have more shelf life than say, apricots, without the dehydrating or roasting process, the raw macadamia still needs to be consumed within a week after cracking open.
We’re back in sprout production, and this week’s offering is a cool blend of clover, arugula, cress, radish, fenugreek and dill sprouts. You’ll see kumquats back in the boxes this week, check out numerous recipes posted a couple of weeks ago. Click on “Kumquats” at the right and they’ll all come up.
2 heads of broccoli
2 Tablespoons California Olive Oil
2 green onions, cut into bite-sized sections
1 1/2 Teaspoons Bragg’s liquid amino acids
2 Tablespoons crushed macadamias
1 Tablespoon flaxseed oil
For more information about Bragss:http://www.bragg.com/products/la.html
Break your broc into florets, and slice the stems thinly on a diagonal. Heat your wok or skillet over high heat and add olive oil. Stir in broccoli and onions and cook until tender, 4-5 minutes or so. Lower heat and drizzle Braggs over your stir fry for another 10 minutes. Sprinkle with macadamias and flaxseed oil and serve.
Here’s another quick fix! Usually prepared using the 7-8 ounce canned tuna, I encourage everyone to try baking their own tuna and preparing this recipe fresh. It’s amazing, and super fast and easy. Trader Joe’s sells a respectable frozen, vacuum-packed Ahi tuna which is great in this recipe. Bake with a little lime juice at 350 until white and flaky. Don’t overcook.
You can fork it into flakes, or use your Cuisinart for a lightning speed blend. Don’t overdo the Cuisinart action or you’ll have tuna pate.
2 regular sized cans of tuna, which are sold in 7-8 ounce units, or bake your own from scratch as recommended above
1 ripe avocado
dash of lime juice for both baking the tuna (unless you are using canned) and for the salad
3 Tablespoons chopped Italian parsley
3 Tablespoons finely chopped green onions
2 cups spinach/mizuna greens
salt and pepper to taste
Mash avocado with lime juice. Gently mix in flaked tuna and blend in parsley and onions. Serve over spinach or mixed greens.
Okay, frittata sounds fancy, but it’s just Italy’s answer to an omelette and is a quick and easy way to whip up a healthy meal in no time. For the record, the primary difference between a quiche and a frittata is the quiche has a crust, and the frittata doesn’t. Additionally, quiche is traditionally served warm, and the frittata is traditionally served warm or at room temperature. I’m not sure I’m all over a room temperature egg dish, but that’s just me….
Here’s a base recipe, feel free to add other things you have to the mix:
1 Tablespoon California Olive Oil or butter
2 broccoli crowns
2 cups chopped spinach
1/2 cup pitted ripe olives; halved
6 organic eggs, lightly beaten
2 Tablespoons chopped fresh Italian parsley
Salt and pepper to taste
Dash of Tabasco or Frank’s Hot Sauce
2 Tablespoons grated Parmesan Cheese
2 Tablespoons finely ground macadamia dust
Preheat oven to 350. Butter or oil a 9 inch round pie pan. Put the veggies in the pan, and pour the egg/herb, hot sauce mixture over the top. Bake for 35ish minutes or until the center has set. Then at the last minute before serving, sprinkle cheese and then macadamia dust over top and let melt. Cut into pie wedges and serve either hot or at room temperature.
