Tag Archives: blood

so excited for strawberry picking!

10 May

Before you know it, it will be strawberry picking time. Envision your baskets filled with sweet and tart berries, waiting to be gobbled up en masse, yum! Since our winter here was a mild one, it looks like strawberries will ripen earlier than usual, so be on the look out for these ruby delights at your local farmers market.

Besides the fact that strawberries are incredible delicious, they are incredibly good for you too! Like ruby red beets, they are packed with vitamin C and are great for cleaning our blood, keeping our heart healthy, and our eyes strong.

Check out our class berry jammin’ class that we taught last summer. We can’t wait to make berry jam with our campers this coming July + August, and look forward to watching their excitement when they open up their jars and spread their creation on some freshly made bread!

For those living in the NYC area, check out this site which will help you plan your strawberry picking outing with your family. There is nothing better than a day spent in the fresh air, harvesting nutritious berries and bringing them back home to make lots of fun recipes (pick up strawberries favorite companion, rhubarb on the way too). Happy berry picking to all!

Flora’s seasonal recipe: welcome back asparagus!

30 Apr

2552865406_0f2739a78bI’d like to give a warm welcome to our long lost friend, asparagus. When spring arrives, I always look forward to the shoots and stalks that we get to enjoy during this transformative time of year. When you are in the practice of eating seasonally you tend to get really excited about welcoming back certain items into your kitchen, and boy am I excited for asparagus’ debut!

I love asparagus, not only for it’s nutty-sweet taste, but also for the nourishment I receive from them. Asparagus is full of vitamin K, B’s, C, beta-carotene, zinc and other trace minerals that helps clear our skin, and clean our blood. Thanks my friends!

When I have a bundle of asparagus waiting to be devoured, one of my first inclinations is to sauté them like we did last spring, but this spring I want to try something different, so I’m going to make a fresh asparagus soup for chillier spring evenings.

Here’s how:

Ingredients:

  • 1 Bunch of local asparagus
  • 4 cups of vegetable stock
  • 5 garlic cloves
  • 1/2 tablespoon olive oil
  • Salt + pepper to taste

Directions:

Roast your garlic, by placing your cloves (keep the peel on) in the oven at 400F for 30 minutes. Add your stock and bring to a boil. Snap off the bottom of your asparagus stems (save them for a shaved salad later), and simmer them in the stock for 10-20 minutes or until your asparagus is fork tender. Place your tender spears and vegetable stock into your blender (or keep it in your pot, and use an immersion blender), add the roasted garlic (peels removed) and blend until smooth. Top your soup off with a drizzle of olive oil, and sprinkle with a touch of salt and pepper. I added a touch of goat cheese to mimic the effect of creme fraiche, but the soup stands well on it’s own without the addition of cheese.

Happy spring eating to all!

Photo courtesy of Benson Kua