Oh, the wonders of the internet! I’ve ordered some speciality food items online to play with. From the New World, native blue corn hominy and New Mexico Green Chile powder. From the Old World, heirloom dried beans, most of which originated in Europe, Asia and Africa.
Big, dappled Spanish Tolosna beans (pic from Purcellmountainfarm.com).
I’m particularly excited to try patterned beans that hold their color & shape when cooked, and that apparently have distinctive flavors. Hefty bags of dark fat Scarlet Runner, purple-brown-white Appaloosa, dappled Spanish Tolosna and inky Black Beluga Lentils are in transport this very minute. We’ll see how they cook up!
California’s Rancho Gordo restaurant & celeb chef is the leading US gourmet heirloom bean proselytizer. Its retail site has very useful detailed descriptions of each bean’s taste. North Bay Trading Co in Wisconsin — yay, a local regional source! — sells organic beans, dried fruit & veg in bulk as does Purcell Mountain Farms in Idaho, which also carries lots of other products.
So here are the DDoW dishes for the next few weeks. It’s your turn to shop online — order DDoW right here.
[GUIDE: V= vegan, GF= gluten-free, and P = paleo. 99% dishes have no soy or added sugar.]
June 17 – 21
Roast Parsnip Carrots w/ Rosemary ready to be delivered to DDoW clients (my pic).
1) Roast Parsnips & Carrots w/ Rosemary (V, GF, P). Enjoy hot, warm, or cold. Great for breakfast (why not?), on salad greens, mixed with a grain, topped with a fried/poached egg. Extend by adding to a soup or stuffing into burritos & quesadillas.
2) Quinoa & Spring Veg Soup w/ Fennel Pistou (V, GF, P). A light lemony soup made with whatever’s avail at the Farmers Market such as peas, asparagus, spinach. Pistou is herb garlic paste.
June 24 – 28
Appaloosa heirloom bean from Purcell Mountain Farms.com (their pic).
1) Heirloom Bean Salad (V, GF). Mottled Appaloosa and other colorful legumes plus purple cabbage in a Dijon Tarragon vinaigrette.
2) Chermoula Potato Salad (V, GF). My favorite Moroccan paste transforms bland potatoes. It’s not hot-spicy but has such an in-your-face intensity you can’t call it mild, either. See recipe (scroll down a few recipes).
July 1 – 5 INDEPENDENCE DAY HOLIDAY
Imagine blue hominy & white beans swimming in a deep red stew! (photo from web.)
1) Red White & Blue Posole (V, GF). Medium-spicy pepper & tomato-based stew with blue corn hominy and white beans!
2) Firecracker Slaw w/ Cilantro Lime Vinaigrette (V, GF, P). Same as my regular Firecracker Slaw except w/ a different vinaigrette. Lots of shredded crunchy veg & apples makes the perfect picnic side. No dairy means it can sit out for hours, and, it’s low-fat.
July 8 – 12
1) Sesame Barley & Veg Salad (V, contains gluten.)Barley is wonderfully chewy and nutty. Sesame dressing may contain a little peanut butter, too.
2) Minted Daikon & Edamame Salad (V, GF, P, contains soy). Fresh mint, garlic and rice vinegar make a terrific vinaigrette for refrigerator pickles and green salads. Maybe Kohlrabi if it’s avail.
July 15 – 19
Arroz con gandules, a Puerto Rican staple (pic from Wikipedia).
1) Arroz Con Gandules (V, GF). Puerto Rican national dish of rice & beans punched up by capers & olives. I may substitute another legume for the traditional pigeon peas.
2) Market Surprise. Green Beans? Cukes? Cold Cucumber Soup? With this late onset of summer, it’s hard to tell what will be at market.
Coming Next: Chile Verdura featuring authentic New Mexico Green Chile, Black Beluga Lentil & Beet Salad, another funky heirloom bean dish, Turkish Tomato Wheatberry Soup….