The dew on these salad greens is a welcome site this morning. It’s been an unusually dry spring here in New England and we were happy to have a thunder storm hit here last night.
This salad bed is a mix of kale, spinach, chard, lettuce. beets, radishes and bok choy I started indoors in a tray at the end of March.
We transplanted them into a cold frame 4 weeks later, where they’ve been ever since. The frame protected them from the frost, bugs and critters very well. Now that all danger of frost is passed, I’ve kept the frame on them, leaving the top off, just to reduce the likelihood of the plants getting eaten by pests.
We get 3 – 5 healthy salads a week from this 2×3′ frame built from scrap wood and shrink wrap. Because of the wide row, dense planting, there is no weeding and the soil retains moisture very well.
For very little effort, and a very tiny space, we can enjoy fresh organic greens for salads and brazing from April to November. (Withought the cold frame, these greens would only survive from late May to late August)
Tip: If you want to enjoy the full flavor of your freshly grown greens, pick them a few hours prior to eating, wash them well, shake off excess water and place them on a cookie sheet in the refrigerator for at least an hour, but not more than four hours. Allowing them to cool off like this will make them sweeter and more flavorful than eating greens right after picking.
Perhaps it was the stress of traveling all the way from Pennsylvania to New Hampshire, or maybe we’re just a very boring farm – but these three have been laid out prone, sleeping soundly for more than 12 hours now.
Eventually, boredom or hunger will surely awaken them. Then the fun begins!
It’s springtime in Wolfeboro, New Hampshire. The snowpiles are melting and giving way to early blooming flowers like crocus and daffodil, a welcome, colorful change.
This was partly the motivation for this salad, that and trying to find a satisfying gluten free, dairy free lunch. It also happens to be vegan and very tasty!
- 1 ripe avocado, peeled, chopped
- 1 med. sweet potato, peeled, chopped
- 2 tbspns finely chopped red onion
- 1 red and 1 green jalapeño, finely chopped
- Juice of one lime
- 1 1/2 cups fresh pineapple chunks
- 1 tbsn fresh cilantro, finely chopped
- Freshly ground black pepper to taste
Steam the sweet potato chunks until tender. Then toss all the ingredients together until the lime juice has coated everything.
Serve on a sunny porch with some calypso music playing and think about warmer weather coming real soon!
You might also enjoy this article:
19 Science-backed Health Benefits of Pineapple by Helen Nichols
This is a very satisfying gluten free, dairy free, vegan dish full of flavor and zip.
- 6oz package rice noodles
- 1/4c extra light olive oil
- 2 garlic cloves, peeled and minced
- 2 inches fresh ginger, peeled and minced
- 2 medium yellow onions, thinly sliced
- 2 chiles, finely chopped
- 8- 10 napa cabbage leaves, finely shredded
- 4oz bean sprouts
- 1/4c gluten free tamari
- Juice of two limes
- 6 scallions, chopped
- 4oz raw, unsalted cashews, chopped
- Cook the noodles in a large saucepan according to the package. Drain and transfer to a bowl if cold water. Set aside.
- Heat oil in a wok and add garlic, ginger, onions, and chiles. Cook over medium heat for 5 minutes until softened. Add the cabbage and bean sprouts and stir briefly.
- Drain noodles well and add to wok. Toss gently then add tamari, lime juice, scallion, and cashews. Mix well. Serve immediately. Use chopsticks!
Gluten Free Recipe – Bacon Wrapped Broccoli
Salads are great – and can really provide long-lasting energy. Especially if you take the time to add some variety and some satisfying proteins along with all those yummy vegetables.
Here’s a very satisfying addition to today’s lunch salad, that is gluten free, dairy free and paleo friendly. Also – you don’t need many of these as they are very rich and very filling.
- Broccoli spears
- Uncured bacon slices, cut in half
Preheat oven to 425F
Wrap the bacon around a broccoli spear stem, then pin the end into the stem with a toothpick. Cut the toothpick so that just an 1/8 of the end is visible. Three for each person is plenty. Place them in a glass baking dish on their sides.
Bake uncovered for 20 minutes. Remove from the oven and using a basting brush, pick up some of the bacon fat from the bottom of the pan and brush the broccoli heads. Then return to the oven for another 10 minutes or so, or until the bacon is cooked to the desired doneness. This will keep the broccoli from getting too crispy.
When the bacon is cooked, the broccoli will be too. Drizzle the broccoli heads with the remaining bacon fat, let them cool 5 minutes and serve!
Once the broccoli is in the oven, you have time to make an epic salad to be the main course!
Gluten Free, Dairy Free Recipe – Salade Niçoise
- a soft-boiled egg
- a handful of cherry tomatoes, quartered, slightly seared
- 10 haricots verts (French green beans), slightly steamed
- a couple red, orange, and/or yellow baby bell peppers, also slightly seared
- a couple fingerling potatoes, boiled fork tender then quartered
- 3 or four slices of cucumber
1/2 ouce field greens
- 1/2 ounce baby spinach
- 1 sardine fillet, packed in oil, drained
- a teaspoon of capers
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 1/8 teaspoon freshly crushed black peppercorns
- a pinch of salt
Mix together the olive oil, vinegar, salt and pepper. Arrange everything around the sardine fillet, drizzle with the dressing mixture. Voila. A delicious and hearty gluten free, dairy free meal that will fill you up and give you long-lasting energy for quite a while… and fish breath. (cats will love you)
Gluten Free Recipe: Rattlesnake Broccoli
We got this idea from Uno Chicago Grill. They serve a dish called rattlesnake pasta, but since we like to eat gluten free, we replaced the pasta with broccoli. It’s healthier and it’s delicious!
I posted a picture of this on Facebook, and people were asking for a recipe, so here you go. (and no Diane, no rattlesnakes were harmed in the making of this recipe….) 😀
Ingredients for two servings:
- 3/4 lb skinless, boneless chicken breast (or seitan for you vegans)
- 2 large crowns broccoli
- 16 oz of Alfredo sauce
- 1 cup of pickled jalapeno rings
- 1 tbspn extra virgin olive oil
- Dash of crushed red pepper flakes
Sautée the chicken breast in a little olive oil over medium heat, turning occasionally, until cooked through (juices run clean when pricked with a fork.) Remove from, heat, dice it into 1″ chunks and set aside.
Warm the alfredo sauce in a saucepan, over medium heat until hot enough to eat, reduce to warm.
Put 2 cups of water on to boil. Rinse the broccoli crowns well and steam them for 5 minutes.
Place a steamed broccoli crown on a warm plate, add half the chicken, pour half the alfredo sauce over it. Sprinkle with jalapeños and crushed red pepper. Serve hot.
Beer can chicken made with one of our local farm-raised broilers. All I can say is I wish I had a way to transmit the aroma on the internet. (iSmell?) The beer basically steams the meat from the inside while the oven roasts the outside, keeping it moist and juicy, and all the fat drains off below and away from the bird.
Anyway, we raised 50 of these this year. If you are interested (and I know some of you are) here’s the pricing:
5.5 lb whole broilers – $15.95 ea
7.0 lb whole broilers – $19.95 ea
While supplies last, so get clucking!
Call us at 1-603-569-7701 to arrange pickup.
PS: Stay tuned for pork, bacon and ham. (not beer can pork)
Gluten Free Dairy Free Turkey Day Tacos
(AKA: Thanksgiving Tacos)
Prologue to the Recipe:
Traditions (from “The Fiddler On The Roof”)
“Here in Anatevka, we have traditions for everything.”
“How to sleep.”
“How to eat.”
“How to work.”
“How to wear clothes.”
“For instance, we always keep our heads covered, and always wear a little prayer shawl. This shows our constant devotion to God.”
“You may ask, how did this tradition get started?”
“I’ll tell you.”
“…I don’t know.”
“But it’s a tradition.”
Thanksgiving – The Tradition That Keeps On Giving
Part of the Thanksgiving tradition is to always prepare way more food than any person should ever eat, and then for the week that follows, trying to find creative ways to get junior to eat them . Why? I don’t know… but it’s a tradition.
This year, instead of just warming over leftovers and slogging through another big hot dish of tradition, today I broke with tradition and went with my craving. Hence:
The Thanksgiving Taco
Just dice up some of your favorite Thanksgiving Day leftovers and spoon them into some taco shells. I jazzed up the cranberry sauce with some cayenne pepper, and I was in taco heaven. Our forefathers (or should I say “antepasados”) would be so proud.
BTW – This is a gluten free, dairy free recipe. With the right shells, it could also be made grain free. For a vegan recipe, you could leave out the turkey, perhaps replace with some tofurky or seitan. Thankfulness is for everyone. Viva el taco!
Several people on Instagram asked for a recipe for this. Traditional quiche has cream, cheese and a flaky crust, but since this is gluten free and dairy free, it’s way easier!
Here’s the world’s easiest gluten free, dairy free (and grain free) recipe for crustless salmon quiche:
- 1 lb sockeye salmon
- 1/2 lb green beans
- 6 farm fresh eggs
- 1 tsp olive oil
Broil the salmon in the oven, skin side down 350 degrees for 20-30 minutes, or until it flakes in the middle when you poke it with a fork. Sauté the green beans in a teaspoon of olive oil in a frying pan over medium heat until tender.
Mash the salmon into bite size pieces with a fork, and spread it around in the baking dish. Spread the green beans around in the baking dish. In a separate bowl, beat the eggs slightly just to break the yolks and pour them over the salmon and green beans.
Bake at 350 degrees for 20 minutes or until the egg is cooked in the middle of the baking dish. Voila.
Some other ideas for this: I could have added onions, sautéed along with the green beans, or almond milk to make it fluffier, or broccoli instead of green beans… you get the idea.
That’s what I love about quiche, it’s rife with possibilities!