Here is what we are eating this week!
Bunch of tender, cool weather kale.
Large pomegranates “these are the late fall fruits. Black, sweet kernels”
Large bag of lettuce greens…red romaine, green romaine and red sails mix.
A small bell pepper or two
Bunch of young, tender chard.
Purple and white corn
A tomato or two
I don’t know how they did it. Our last planting of tomatoes is still with us. I always feel grateful to be able to put fresh tomatoes in the CSA shares in December.
We have a freak plot of corn that is ready to pick. We are calling this one time hybrid cross…”Who’s your Daddy?” We planted an indigenous, black “Oaxacan” corn to close to a bi color, white, sweet corn. Well, they both got to know each other pretty well via pollen and wind. Now we have corn with half kernels purplish and the other half, yellowish white. Last week would have probably been the best week to harvest the corn for peak freshness and tenderness. I think everyone will be happy with it. Even though we are harvesting it a few days past its prime. And I am confident that the kids are going to get a kick out of the colorfulness of it.
I have received great compliments on the salads and greens this last month. I have to say that I wholeheartedly agree that this seasons greens have been stellar. With all the holiday munchies floating around, I like to eat salad and greens at least a few times a day just to feel normal. I feel like chard in particular, knows my inside intimately. She knows exactly how to cleanse, balance and reset my system. I am not surprised that Hippocrates would prescribe chard and chard alone for a handful of physical ailments!
We are certainly glad to have ripe lemons back on the trees. We are always suggesting the lavender lemonade for a calm relaxing drink. I was fortunate to try a rose lemonade while in the town of Julian this week. I highly recommend it. If you have some fragrant roses in your yard that you do not use pesticide on, try drying out a hand full of petals and then use them to make a simple syrup for lemonade. If you have no access to roses, middle eastern “and other” stores carry rose water. You can use that too.
Carrots are a week or two away. Once they are here, we have them for many months.
Have you ever grilled your fuyu persimmons? It is pretty amazing. Use any dressing you like. I make a dressing of lime, agave syrup and coconut oil. But, crushed pepper, soy sauce, sesame oil, pineapple juice and fresh ginger is pretty divine too.
This batch of persimmons were done indoors on on a particularly dark and cold evening, right after daylight savings. I prefer the outdoor grill. The stripes that the barbeque makes are just cool. I think we put ginger powder, cinnamon, honey, avocado oil and walnuts on these..We had a few guests that night. Everyone was thrilled about the grilled persimmons.
Kale Cesar Salad with Pomegranate