I can’t stop taking pictures of carrots

They are just so darn cute, and they have character! These carrots are from Baker Creek Heirloom Seed Co., and are called “Atomic Red”. They are growing quite happily, and taste great! Uh oh, waaiiit-a-minute, now I am confused. I forgot to label anything in the garden when I planted in December. I am looking through old seed packets to find out the name of these carrots, and I have another package labeled “Purple Haze Carrot”, from Botanical Interests. I just went out to examine my 2 rows of carrots and I think I may have a row of each, but they look similar. Uhhhh… not quite sure….anyway—they’re carrots.

Here is a baby picture of my carrot family.

Here they are as teenagers!

Some people have a real family and they happily pull pictures out of their purse or wallet to share with others, some have pets, and…well….you get where I’m going. Okay, so I don’t have a picture in my wallet. (yet).

We also planted cauliflower for the first time. This one from Botanical Interests is called “Purple of Sicily” from an heirloom mix called “Chef’s Choice Blend”. It turns green when cooked.

I cooked these up the other night as a hot meal, and had leftovers for lunch, which tasted fine eaten at room temperature! I haven’t used a microwave oven for 3 years, so I try to take things for lunch that will taste good cold, or room temperature. I have read of studies that show that the microwave oven can damage the nutritive value of food. In my book, “Healing with Whole Foods” it states,

“Microwave cooking seems to damage the molecular integrity of food, diminishing its subtle qi. Experiments reported in the prestigious British medical journal The Lancet (Dec. 9th, 1989) demonstrate that microwave cooking alters food enough to cause, upon ingestion, “structural, functional and immunological changes” in the body. The report further states that microwaves transform the amino acid L-proline into D-proline, a proven toxin to the nervous system, liver, and kidneys.”

I also read in a couple of magazines about a study that showed the nutrient value of broccoli to be reduced by up to 97% after microwave cooking. I used to think that I couldn’t live without my microwave. I got used to it fast. What’s the point of eating just to satisfy the immediate call of my belly, if I’m not actually going to get any nutrition from it. That’s what makes the body crave even more food in an effort to satisfy it’s nutritional needs, and then we are driven to OVEReat! Okay, enough of that. Moving on–

Here’s what I made:

Quinoa and Steamed Veggies with Dijon Butter Sauce

To cook quinoa, use 1 part grain to 2 parts water. Rinse quinoa in strainer to remove bitter saponin coating. I like to dry roast in pan, stirring and shaking until dry and nutty, then add water, put lid on and turn down heat to cook for about 15 minutes.

Steam carrots, cauliflower and broccoli.

Cream together a little bit of butter, dijon mustard, chopped parsley, chopped green onion, and a tiny dribble of honey or agave. Toss with warm veggies.

Season with salt & pepper.

Food Notes

Quinoa (pronounced keen-wah) is sometimes called “The Mother Grain”. It has been cultivated in the Andes for centuries and has been a primary staple food there for thousands of years. It is very high in vitamins and minerals. It also is a wonderful source of protein, with a balanced amino acid complex. Quinoa is 16-20% protein, in comparison with rice at 7.5% and millet at 9.9%. For more about quinoa check here, or this article by author Karen Railey.

The most common variety that you will see is golden. People’s Coop in Ocean Beach often has bulk red or brown quinoa, which I think is beautiful in plate presentation! Plus, it helps to promote biodiversity! Which is a whole other subject. Probably shouldn’t get started, but okay, just in brief…

There are thousands of varieties of each kind of seed around the world that have evolved to grow particularly well in their specific microclimate, and learned to defend themselves against their local pests and diseases. Limiting crops to monocultures can sometimes mean disaster if disease or pests strike, such as in the irish potatoe famine, the European wine industry collapse in the late 1800s, and the US southern corn leaf blight epidemic of 1970. Efforts to avoid this also increases reliance on pesticides or herbicides, or seeds modified to have all this included within them. The seeds that were so ingeniously crafted by mother nature are lost and forgotten. Besides all of that, different varieties of seeds,for example rice, potatoes, quinoa or corn, will have slightly different micro nutrients, which also have often evolved to provide nutrition that is unique and specifically important to inhabitants of this region. This diversity, by the way, has NOT been forgotten, and is very much nurtured and celebrated with pride in the world of wine and grapes and all the many unique varietals and varieties. Anyway…check here for more on biodiversity

In summary I’d like to say (finally, yeah?), I think it’s fun to mix up my cooking by trying every weird variety that I can get my hands on, and I also like to think that I am getting a more diverse supply of vitamins, minerals and important micronutrients.

Melon or Squash?

The volunteer (squash?) that I mentioned before, came up as a result of enriching the soil from our compost bin. So somebody here must have eaten this last year, but so far nobody recognizes it. The plant has ventured out a good seven feet or so into the yard (ten feet from it’s origin), and the mystery fruit is about the size of a childs head. All will be revealed at a later date!

Ten Minute Anti Inflammatory Meal

Last week I came home from work one day with my back muscles gripping with tension. I reclined on the couch for most of the day with an occasional ice pack, and finally got up long enough to prepare myself a small, comforting anti-inflammatory meal.

Anti Inflammatory Grub

Ingredients:

• Extra firm tofu
• Olive or coconut oil
• Fresh Garlic
• Fresh Ginger
• Fresh or dried turmeric (the turmeric in the photo is the one that looks like ginger but is orange)
• Shitake mushrooms
• Baby bok choy
• Raw or lightly toasted pumpkin seeds
• Sea salt or tamari

Saute tofu cubes in oil until golden.

Add fresh chopped garlic, ginger and turmeric. Saute a couple of minutes until tender.

Add sliced shitake mushrooms first, then baby bok choy stems (chopped on diagonal) for a couple of minutes until slightly tender. It’s best if they still retain a bit of crispness! A little water may be added if needed.

At the very end, add the bok choy leaves and pumpkin seeds and give a couple more stirs.

Season with sea salt or tamari, and a dab of butter or coconut oil.

Healing properties of some of the ingredients I selected:

• Turmeric- An Indian spice. The active ingredient is called curcumin and provides anti inflammatory and antioxidant qualities. Helps improve flexibility and joint mobility. Also helpful for improving protein digestion, and maintaining healthy cholesterol levels
• Ginger- Also helpful for digestion and breaking down protein, a healthy iflammation response, and nausea
• Pumpkin seeds- High in Omega-3 fatty acids, which are very powerful anti inflammatory agents, and helpful in regulating cholesterol levels. Also used for prostate health and nausea. (Best if lightly toasted, as too much heat will destroy the delicate fatty acids)
• Tofu- Recommended as a source of protein to reduce pain and inflammation
• Shitake Mushrooms- contains all eight essential amino acids in better proportions than soy beans, meat, milk, or eggs as well as a good blend of vitamins and minerals including vitamins A, B, B12, C, D and Niacin. Helpful in lowering cholesterol, stimulating immune system, reducing inflammation. Has anti-tumor activity.
• Extra Virgin Olive Oil- A mono unsaturated oil that has a long history of safe, healthful use and can be easily extracted at low temperatures (which is good so as not to destroy the nutritive value). Helpful in reducing inflammation. (Many vegetable oils can actually contribute to inflammation)

Here are some groovy sources for information on healthy fats:

1. Book- Healing with Whole Foods by Paul Pitchford
2. Book- Nourishing Traditions by Sally Fallon
3. Website- The Weston A. Price Foundation

Space management

Volunteer squash radiating from center of broccoli & cauliflower patch, with summer tomatoes strategically positioned amongst winter cruciferous plants so that they will already have a foothold as the winter crop production winds down and is cleared out

It’s kind of fun, like doing a puzzle! My neighbor Carrie and I get so enthused when we start looking through the seed catalogs (our favorites: Seed Savers and Baker Creek), and pretty soon little packages start arriving in the mail with bundles of seeds that could plant a whole farm! Six kinds of melons, 8 varieties of squash, tomatoes and peppers galore…..and then sometimes when the seasons change and they start selling new seeds at work, I am able to bring home the old seeds for free! Then we sit outside with paper and colored markers, sipping coffee while mapping out the plan for fitting it all in! Good times!

Inquisitive Visitor

I think if I didn’t have to close my door, “Natty” would come in further. I wish I could test that out to see how far she would venture!

Our Little Neighborhood complex paradise

There are four cottages and a duplex in the back

We have tucked vegetables, fruit, herbs and flowers into every nook and cranny. Little by little, we decide we need less and less lawn and more space for food! To see more pics of our gradually diminishing lawn click here, or visit my neighbors site at http://eatingthegarden.wordpress.com/ to see more of our gardening adventures.