|
|
By feral, on February 20th, 2012%
 I concocted this dish yesterday — following a sudden, unambitious inspiration — but people liked it and said I should transcribe the recipe. So, here you go, people:
Step 1: Boil some chickpeas. They’ll taste so much better than the canned ones. You will probably need less than 1 cup of dry chickpeas for this but since cooking them is a bit of a commitment, why not make more and use the rest to whip up some delicious homemade hummus?
To cook the chickpeas:
soak overnight rinse add new water (1:4), bring to a boil add 1 small peeled onion and 1-2 garlic cloves (and an herb of choice — I like bay leaf and oregano) simmer covered for 2 hours (I add salt to the water after 1.5 hours of simmering) drain (reserve some of that liquid if you’re also making hummus)
If you are not convinced this would make any difference, go ahead, use canned chickpeas (15 oz).
While chickpeas are simmering (or sitting in a can):
Wash 1 head cauliflower, dry, and cut into florets Pre-heat oven to 400F . . . CONTINUE READING → cauliflower & chickpeas salad
By feral, on November 3rd, 2011%
Let them eat kale!
Is that what Marie Antoinette’s real programme was for fixing the world? And an unfortunate hiccup made it sound like “cake” leading to all sorts of misunderstandings?
Alright, alright I make joke… But seriously, how many times have you heard lately that kale is a new miracle-food? It has been a staple of German cuisine for ages, braised with bacon, onions and/or ham (see Grünkohlessen) – delicious! — but now it has become ubiquitous. There are even kale smoothies… Is there literally no wrong way to eat it? I can think of at least 2 such ways, both found at your local WholeFoods. One is the tasteless and unchewable version presented in the prepared foods section as “steamed” or “wilted” kale, and the other manifests itself in the magnificent assortment of kale chips which are, I’m sure, delicious but for some reason all cost $8.99 a pack… Unless kale is subject to the New York City cigarette tax, I cannot find a good explanation for this price!
Alright, now I joked and I ranted — and am finally ready to move on to the essence of this post.
My latest favorite way to eat . . . CONTINUE READING → Raw Kale, Carrot & Kohlrabi Salad
By feral, on October 10th, 2011%
Generally, I don’t allow myself to feel proud that often – but yesterday I did. And here is the reason:
 In the morning I thought to myself: Wait, I forgot to include carrots in my previous Orange post! What a scandal! But then I unearthed this specimen and was happy about this oversight. In my opinion, this carrot fully deserves its own post.
This is what you might call a perfect carrot — I immediately thought of Rabbit from Winnie-the-Pooh and his garden — long, straight, thick, and totally blemish-free. Full of excitement, I ran to James to ask him to take a photo of me with my new best friend.
 Which turned into an entire photo shoot. Have I missed my calling as a carrot model?
James was just as fascinated by the giant orange tuber as I was and insisted that Carrot and I pose for a whole series of silhouettes.
![]( "big <span style=") . . . CONTINUE READING → Carrot Pride
By feral, on June 3rd, 2011%
We are still probably a few weeks away from a first full-scale “farmer’s feast” but every day more and more plants are getting table-ready. And yesterday we had our first salad of garden greens for lunch!
On Tuesday morning I only had 5 minutes to harvest before heading back to the city. Maniacally, I ran with scissors through the garden and cut whatever I saw as fast as I could. Everything that looked bigger than a sprout went into a paper bag and and then I sorted through that pile of greens on our kitchen counter in the city.
 It wasn’t much but it filled the kitchen with the scent of early summer: a few different kinds of lettuce, green onions, parsley, cilantro, mint, basil, oregano, lemon balm (by the way, what do I do with the lemon balm? There will be lots of it this summer), young kale leaves, and, of course, arugula.
All of these greens (lettuce, arugula & kale) were just enough to make a salad for 2. I quickly whisked my go-to dressing – balsamic vinegar (1 part) and olive oil (2-3 . . . CONTINUE READING → spicy quinoa, chickpea and carrot salad
|
Sign Up For Feral Updates
|
email feralgardener@gmail.com
|
recent comments