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November 3, 2008
Farmers Market
Thanks for your questions about buying fresh, local and seasonal. That is probably the perfect definition of a “Farmers Market.”
What fun I had!!! All of those beautiful fall fruits and veggies…I bought apples for making applesauce, brussel sprouts-still on their stem (I think you call it a stem, not sure-do you know?) rutabaga (Gramma Lehman’s favorite), kale and potatoes.
Have you ever had Kale Crisps? My very good friend, Diana Dyer, made them for our book club last month. All you do is tear off the leaves, brush them with a little olive oil and bake at 350 degrees for about 10 minutes (watch them carefully at the end, as they will easily burn.)
On to the rutabaga. I remember Gramma Lehman always boiled and mashed it for Thanksgiving. I wanted to do something different. Hmmm…rutabaga and quinoa? Why not! Here is a recipe I found on the web.
Harvest Vegetables And Quinoa
Makes 8 servings
| 1 1/2 c Quinoa | 1 c Peeled cubed butternut squash |
| 4 c Water | 1 tsp olive oil |
| 1/2 tsp salt | 1 sm Yellow onion; diced |
| 1 med turnip; peeled and cubed | 1 lg garlic clove; minced |
| 4 med carrots; cut on the diagonal | 1/4 c Chopped fresh sage leaves |
| 1 sm Rutabaga; peeled and cubed | Salt and white pepper |
1. Rinse quinoa well in cold water to remove sticky outer coating. In a medium saucepan, combine rinsed quinoa with water and salt. Bring to a boil, then simmer, covered, until just cooked (about 10 minutes). Drain, rinse with cold water, and set aside.
2. While quinoa is cooking, combine turnips, carrots, rutabaga, and squash in a large pot with a vegetable steamer. Steam vegetables for 7 to 10 minutes, or until tender.
3. In a large nonstick skillet, saute onion and garlic in oil until onion is softened, about 4 minutes. Stir in sage leaves and cook just until sage is lightly browned and fragrant, 1 to 2 minutes.
4. Add quinoa and vegetables to skillet and toss well to combine. Add salt and pepper to taste, heat through if necessary, and serve hot.
VEGAN PER SERVING: 160 CAL (13% from fat), 5.5g PROT. 2.3g FAT. 29g CARB, 168 mg SOD. 0mg CHOL, 6g FIBER By “Karen C. Greenlee” on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 61 Converted by MM_Buster v2.0l.
We loved it! Will you try it? Please do…and let us know what you think.
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