The west coast Spot Prawns will be arriving soon. I thought I would share our very favourite way to cook them:
Prawns Sambucca 1 tablespoon olive oil 1 - 2 shallots, minced 2 cloves garlic, minced 1 kg prawns - shelled 1/3 cup white wine 1/4 cup Sambucca liquour 2/3 cup chopped tomatoes salt and pepper to taste 2 tablespoons butter pasta of your choice... Heat the olive oil in a large sauté pan. add the shallots and sauté for a couple of minutes until they just start to soften. Add the garlic and sauté a couple more minutes. Deglaze the pan with the white wine - cook it down for a few minutes to reduce liquid by half. Add the Sambucca and cook another minute. Stir in the prawns and tomatoes and cook for a few minutes until the prawns are opaque - cooked and still tender. Season with salt and pepper to taste. Stir in the butter and cook briefly until it thickens slightly. Pour over your preferred pasta. Bon appetit! A lot of attention is being given to both Heirloom and Open Pollinated seeds these days. Many think that they are the same thing, but there is a difference. Heirloom (or Heritage) seeds simply have a long story behind them, being used for generations of farmers. They are probably also Open Pollinated, which simply means that they are naturally pollinated (fertilized) among members of that species. That means that they are likely to be more genetically diverse, and the sharing about of pollen done by insects brings together a range of variations from the plants.
Contrast this with Hybridized seeds, which are created by crossing two different species or varieties. In animals, think of the mule, which is a cross between a horse and a donkey. Many hybrids are infertile (like the mule), and if they are fertile, they will not be “true-to-type”. That means that they will not pass on the characteristics of the hybrid parents. What does this mean for gardeners? To put it briefly, if you grow hybrid plants you need to purchase that seed every year from a supply house that produces it under controlled conditions. If you want to save your own seed, hybrids are off the table. And for the plant-eating community? Hybrid seeds are less resilient, needing controlled production every year. This results in a limited range of varieties. Open pollenated crops have more varieties, more resilience and are an important part of healthy biodiversity. Amber, from Red Cedar Farmstead, favours open pollenated plants. She commented: “A lot of trial and error. I’ve only been gardening for 9 years and those first two years I didn’t know anything. I soon found out about heirloom and open pollinated seed varieties and haven’t looked back. Finding out some of my favourites has just been by testing out various varieties and giving them a chance. I like experimenting. I try to order my seeds from companies that share the same values I have. I also try to save as many of my own seeds.” Some of her favourites to grow include:
Look for these vegetables from her farmstead’s offerings!
Once the yellow blooms of the skunk cabbage start appearing in the wet areas, it is time to start looking in dry, disturbed spots for fresh, green nettles. After coming through winter we are all ready for some fresh greens! Nettles have been used as food and medicine for centuries. The Greeks mentioned them as treatment for various ailments and as a culinary pleasure. They are full of vitamins and are said to have anti-inflammatory properties as well as other health benefits (just don’t consume them if you are pregnant). To collect nettles, wear rubber gloves and nip off the top 3 or 4 pairs of leaves. Once back in the kitchen, pinch off the leaves and tender tips and disarm them by blanching them: by pop them into boiling water for a couple of minutes and then drain. They will then be safe to handle and use for many recipes. Some folks recommend drinking the blanching water for its nutritional qualities. If you do get stung by the nettles, wash the area in soapy water and then apply a paste made of baking soda and water to neutralize the sting. Applying ice to the area helps, too. Without blanching, you can use nettle leaves like kale to make: Green Chips about 4 cups of fresh nettle leaves 2 Tbsp (or more if needed) olive oil ¼ tsp chili powder ¼ tsp salt a good grind of fresh pepper Preheat oven to 300 F. Wearing your gloves (!) toss the leaves with the oil and seasonings. Spread them thinly on baking sheets and bake for 20 - 30 minutes. Check them frequently and shuffle them as needed, removing any that look crisp and toasty. They are best eaten while fresh and crisp, but may be revived by returning them to a hot oven briefly to re-crisp. I like to cook them up in a traditional Greek dish: Nettle Spanikopita about 1.5 litres of nettle leaves, blanched and drained well and roughly chopped - which should give you about 2 cups of prepared leaves (or use part nettles and part spinach) 1 large onion, diced 2 cloves garlic, minced 2 - 3 Tbsp olive oil 4 eggs 2 cups crumbled feta 1 Tbsp dried dill 2 Tbsp dried parsley ground pepper 1 pkg phyllo sheets more olive oil Heat the oven to 350 F. In a large sauté pan heat 2 Tbsp olive oil and cook the onion until it softens. Add the garlic and cook until it mellows. Stir in the blanched nettles, eggs, feta and seasonings. Coat a 9 x 12 inch baking dish with a swipe of olive oil and then line with a couple of sheets of phyllo leaving the edges draped over the sides of the pan (keep the rest of the phyllo covered with a damp towel until you use it - it dries out fast!). Spread one third of the nettle mixture over the pan and then arrange two more sheets of phyllo. Top with another third of the nettle mixture and two more phyllo sheets. Then do it again.... and then fold the flaps left hanging out the sides of the pan in over the edge. (You can make it with more layers if you are inspired.) Brush the top phyllo with olive oil. Bake for 1 hour, until the phyllo is golden and crunchy. Let it sit for a few minutes before cutting and serving. This is always a favourite (try it in grilled cheese sandwiches!) and it freezes well: Nettle Pesto 1/3 cup pumpkin seeds 4 cups tender nettle leaves - blanched 3 oz grated Parmesan cheese 2 fat cloves of garlic, roughly chopped ½ cup olive oil ½ tsp salt ¼ tsp pepper In a dry frying pan, toast the pumpkin seeds over a medium heat until they just start to darken and smell nutty. Set aside. In a food processor, and using your gloves (!), pack in the nettle leaves, Parmesan, garlic and the pumpkin seeds. Start the motor and add the olive oil in a stream until the pesto has a smooth, paste-like consistency. Season to taste with salt and pepper, process until well blended. This will keep in the fridge for a week or two - put it in the freezer for later. I recommend using the Pesto for: Fish with Nettle Pesto 250 g piece of fish (halibut is nice) 1/3 cup nettle pesto fresh Parmesan Preheat the oven to 400 F. Place the fishon a baking sheet and spread with the nettle pesto. Bake for about 10 - 12 minutes - until almost done. Sprinkle with Parmesan and return to the oven until the fish is fully cooked and the Parmesan has melted.
CSA stands for Community Supported Agriculture. Many farms are starting to offer this program which is subscription based and provides the consumer with a regular supply of fresh product, usually fruit and vegetables, throughout the growing season. The concept started in the 1980s as a way to share the costs and risks of food production more fairly between the producer and the consumer.
There are also Community Supported programs for other products like fish, meat and even flowers starting up in some places, and the concept is expanding. It is a great way for the consumer to have a regular supply of fresh, local food, and an opportunity to be more in touch with where and how their food is produced. The format of the agreement between the producer and consumer varies and usually the specifics of what is included in the regular pick-up or delivery is variable and directed by what is in season and available. It is a great way to try new varieties of vegetables and enjoy produce when it is at its peak of freshness. Whether producers on Quadra have a CSA program is noted in their listings. It is a good idea to subscribe early, as these programs fill up fast. |
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Notes about food topics around Quadra Island... Archives
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