New Year's Day Soup: Quinoa Corn Chowder

There are a few hardy leeks suriving the cold out in the veggie patch - so I decided to gather up a few and make a chowder for New Year's Day - this is a vegan chowder, but you could use regular milk, if you like. Recipe is from the Vegetarian Times -( you can sign up for their weekly recipe which will be sent directly to your email !) http://www.vegetariantimes.com/recipes/9694?section= I also like to add fresh rosemary to most soups I make - rosemary makes almost everything taste amazing! and it is another one of those herbs (along with sage and thyme) that make it through our relatively mild winters. I didn't use the quinoa I grew for this recipe, as it is very bitter, and needs a day to soak. I am going to sit by the fire, read seed catalogues and eat this hearty, quinoa corn chowder - may your gardening year be fruitful and fantastic!

the Mother Grain (actually a seed)

I 'winnowed' the quinoa seeds today - they had been drying in the basement for about a month now. I stripped the seedheads off the stalks, rubbed them on a fine sieve over a larger holed sieve, and then rubbed the seedheads in my hands to remove the last of the seeds. 4 plants yielded 2 cups of golden coloured seeds. this is the sushi recipe I used: you must rinse the quinoa seeds very, very well before cooking to remove the bitter saponin coating http://veganeatsblog.com/2010/05/09/asparagus-quinoa-sushi-with-a-lemon-ginger-dipping-sauce/ Here is a basic recipe I use for cooking the grain: In a dry pan over medium-high heat, lightly toast grain until it is lightly brown (about 5 minutes). Then rinse the grain in a fine strainer until the water runs clear (a sieve or permanent coffee filter (not paper filter) work well for straining). In a small saucepan over medium-high heat, add the water and bring it to a boil. Then add the toasted grain, reduce heat and simmer, uncovered, for 12 minutes or until water is absorbed. Fluff with fork and let stand 2 - 3 minutes. The Incas had such reverence for this crop that the Emperor would sow the first seeds of the season using golden implements. I might have to try to find some gold-plated garden tools! I will definitely grow this beautiful plant again - it is stunning with feathery plumes of golden red, is very productive, (although prone to black aphid infestations), and you can eat the leaves like spinach when the plant is young. I plan to make quinoa sushi with the precious harvest, and maybe some recipes from this site: http://www.quinoa.net/

ripening

I love this time of year when the sun is ripening the fruits and veggies bringing an abundance of wonderful, good things to eat! The 6 Quinoa plants are over 5' tall and producing golden clusters of very small, waxy seeds - I have read the quinoa grains will be ready to harvest once the leaves have yellowed and are dropping from the stalks - I'm thankful for all the sun we've had over the last month helping to ripen these warm weather plants. The coriander is blooming heartily! The Early Girls are starting to get some colour~! Poppy seeds - about 6 seed heads gives about 1/4 cup of seeds! very easy to grow - next year I'll plant more along the side garden where there's lots of sun - can't wait to make a sweet poppyseed bread. The King Tut peas have ripened on their vines - we spent a pleasant hour shelling them - and now they're drying a bit more out in the sun and wind. I am looking forward to making pea soup this Winter!

it's what's for lunch

what's for lunch? freshly picked spinach stirred into quinoa & sweet potatoes and tropical lime tofu! RECIPES: press the tofu! it browns easier if very firm - then heat some oil in a skillet, add 1/2 tsp whole cumin seeds and lots of chopped garlic; cook one minute, then add the tofu - cook until it is nice and brown - meanwhile juice one lime, add 1/2 tsp ground cumin, 2 Tb. tamari, black pepper, a pinch of cayenne and pour over the browned tofu - allow all liquid to cook off, stirring - then make your quinoa with sweet potatoes: cut up an onion and saute until translucent; add a bit of salt; add 2 peeled and diced yams (or sweet potatoes - I prefer the orange yams); add 3/4 cup rinsed quinoa and 1 2/3 cups water or veg broth. Bring to a rapid simmer, cover and simmer about 20 minutes or until liquid has been absorbed and yam is tender. Add salt and pepper to taste - just before the quinoa is cooked, add 2 cups finely shredded spinach, 1 Tb. green onions minced, 1 Tb. lemon juice, salt and pepper, 2 Tb. toasted pinenuts, and a few currants - I like to sprinkle a bit of feta on top, too- make lots, it is good for leftovers. Recipes are from my new current favourite cookbook: "Moosewood Cooks for Health"

sowing quinoa

image source: http://www.allos.de/english/product-range.html This year, as I've enlarged the garden space, I'm planting some crops that grow relatively large: 5 foot tall King Tut pea;, Quinoa, which can grow between 3 - 10 feet; and Stevenson's Blue -Eyed beans. Interspersed amongst the peas and beans will be soybeans, squashes (which take up a lot of room as they spread),a corner for burdock root, and a few poppies which I'm growing for seeds. In the older garden space, with its finer soil, go the lettuces, tomatoes, beets, carrots, spinach, chard, turnips, radishes, brassicas, etc. this is the first time I've grown Quinoa( Chenopodium) As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds.Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Its name is the Spanish spelling of the Quechua name. Last year I tried growing a row of Amaranth - which produced gorgeous crimson tassels, but acted mainly as an aphid magnet - which is fine, the rest of the garden got a break! But the grains produced were minimal. I'd grow it again just for the colour, and for their edible green leaves. I'm starting the quinoa in seed flats, will transfer to larger pots, harden off, then they'll go out into the garden later in May/June when it's warmer - they love lots of heat. The new garden has heavy soil, but I'll amend it with compost first.Optimum soil is a well-drained loam but quinoa will do well in all but poorly aerated clay soils. they don't like to be too wet: given good soil moisture, they don't need water until the plants reach the two- or three-leaf stage. This blogger's account of their quinoa growing experience is interesting, especially the harvesting technique: quinoa has a saponin coating on its seeds (to protect it from birds and insects, which must be removed before eating. I has to be soaked for 3 days prior to cooking. http://www.homesteadgarden.com/forums/showthread.php?t=5054 image source: http://snailbusters.wordpress.com/tag/pomacea/

herbfest

Gathering fresh herbs to add to a meal is a wonderful Summertime treat ~ I love brushing past spearmint with its pungent and sweet scent, rubbing rosemary sprigs between my fingers, crushing lavender buds to release their essential oils, snipping oregano and thyme - the variations and combinations are endless - that is where creativity with fresh herbs come into play. Of course there are are the classics like Herbes de Provence or a bouquet garni, but try using whichever herbs you like most. I tend to use bay leaves, thyme, cilantro, basil, rosemary and parsley a lot. Adding fresh herbs to grain and bean casseroles makes them savoury and delicious. Marinating tofu or tempeh with herbs gives them a spark. Make a herby focaccia bread~any herbs (try tarragon!) with garlic is great. Making herb-butter is easy- just soften butter, mash with your fresh herbs, shape into a roll in waxed paper and keep in the fridge. When cooking, just slice a bit off for new potatoes, steamed veggies or tofu. I always add fresh herbs to both salads and dressings and when making croutons or pasta salad. Bees absolutely love herbs that are allowed to flower in the garden - I always leave oregano, marjoram and sage to flower for the bees. And of course if you're lucky enough to have a few tomato plants ripening, fresh basil for bruschetta is to die for. If you don't have a garden you can grow herbs in a sunny place in a window box: use a soil (vs peat) based compost mix, and feed with a sea-weed plant food March - September. Check here for box basics: http://www.herbcompanion.com/gardening/garden-spaces-joyful-windows.aspx Recipes: From Eat, Drink and be Vegan~ Quinoa Confetti Casserole: 1 and 1/4 cups uncooked quinoa 1 cup veg. stock 2 cups water 1 and 1/2 cups chickpeas 1 and 1/2 cups fennel bulb 1 cup red bell pepper 3 or 4 garlic cloves, minced 1 T. olive oil 1 t. fennel seeds 1 T. fresh basil 1 T. fresh rosemary 1 t. fresh thyme 1 t. sea salt pinch allspice 1 fresh or dried bay leaf freshly ground black pepper to taste 2 - 3 T. fresh lemon juice (for finishing) 2 T. olive oil (for finishing) fresh parsley for garnish Preheat oven to 400 degrees F. In a lightly oiled deep casserole dish, combine all ingredients except lemon juice, oil for finishing and parsley) and stir to combine well.Cover and bake 55- 60 minutes, stirring occasionally, until quinoa is cooked and has absorbed all liquid. Remove from over, stir in lemon juice, and season with additional salt and pepper if desired. To serve, drizzle a touch of olive oil on top and sprinkle with parsley. From Veganomicon: Marinated Italian Tofu 1 pound tofu, pressed 1/2 cup white wine 2 T. olive oil 2 T. balsamic vinegar 2 T. tamari 2 T. lemon juice 2 cloves garlic, smashed fresh basil, marjoram and thyme preheat the oven to 400 degrees F. cut the tofu widthwise into eight equal pieces. marinate for an hour, flipping after 30 mins. Place the tofu on a baking sheet and bake for 20 mins. Flip over and bake for another 10 mins. Place under the broiler for about 3 more mins. for extra chewiness.