Celery Stir Fry

                

Japanese-style stir-fry, thin batons of celery, stir-fried with chili-infused oil and soy sauce.
We found the best way to julienne the celery is to slice off the root end and any part of the celery beyond the main stalk. Cut the stalks in thirds, or if they are very long, quarters, and then cut each of those pieces in half lengthwise. This gives you a manageable, flat surface to slice into matchsticks. Nancy's original recipe calls for using a high quality rapeseed oil (another name for canola oil) and/or light sesame oil. We added a little dark sesame oil at the finish which was just lovely, so you might want to try that too.

• Prep time: 10 minutes
• Cook time: 5 minutes

Ingredients

• 2 Tbsp high quality rapeseed oil (canola oil) or light sesame oil
• 3 dried chile peppers, broken in half
• 4 cups julienned celery
• 1-2 Tbsp soy sauce (to taste)

Method

Heat the oils and chiles in a wok or frying pan over high heat for 90 seconds, or until the chiles become fragrant and the seeds sizzle. Add the celery and stir-fry for 3 minutes. Add the soy sauce and stir-fry one more minute. Serve hot or at room temperature.
Yield: Serves 6 as a side dish.

                   

Simply Recipes http://www.simplyrecipes.com

Liquid Gold: Your Guide to Honey

 

Called “the nectar of the Gods” by ancient Greeks, honey is one of the most multifaceted staples in your pantry. It can work as a beauty elixir (used in facial masks or to soothe scars), but, above all, it is a delicious, healing food. Bees are responsible for one of the most sacred acts of nature: taking nectar from flowers and transforming it into honey, through interactions with enzymes in their saliva and digestion.

Honey ranges from colorless to a deep shade of caramel. It’s mild to richly complex in taste. Think of honey like a fine wine: Its color, flavor and aroma are uniquely dependent on the nectar of the flowers the bees visited, connecting you with a taste of a region. And with the growing interest in foods plucked straight from nature, not to mention the growing science behind its health benefits (research suggests raw honey helps kill H. pylori bacteria that cause ulcers, for instance), honey is an amazing superfood. Honey is also a straightforward sweetener, a 100% natural, right-from-the-earth food – from hive to table, if you will....

Raw HoneyMany naturopaths and nutrition experts (myself included) suggest choosing raw honey for optimal health and beauty benefits. Raw honey is never strained, filtered or heated. Research suggests it’s loaded with many trace minerals, organic enzymes, antioxidants, plus antibacterial and anti-fungal properties that make it a powerful package of health. Its rich origins mean that it’s loaded with more interesting taste and flavor.

Raw honey is a shining example of food as medicine. Your grandmother’s home remedy of dosing you with a bit of honey for your cough, for instance, seems to have some science behind it. Honey has promising evidence as a cough suppressant, not to mention a favorite alternative topical remedy for cuts and scrapes.

Look for honey labeled “Raw Honey” in your favorite grocery store or farmer’s market. If it crystalizes in your pantry over time, you can still enjoy it that way (it just means the glucose in the honey has precipitated out of the liquid); if you prefer a more liquid honey, simply place the jar into a warm water bath and stir gently until the crystals dissolve.

Caution: The American Academy of Pediatrics advises that children age 1 and under should not be given honey whatsoever, as it can potentially carry spores of the toxin Clostridium botulinum, raising the risk of infantile botulism.

http://www.doctoroz.com/videos/liquid-gold-your-guide-honey?page=4

Today's Project

We had some peppers left from farmer's market this week so I got the chance to try pickling them.

There are Hot Pepperoncini, Mild Pepperoncini, Mariachi and Sweet Banana.

 

I love the rings (or ribbons) on my sandwiches and salads. 

Our back garden is looking lush. 
Pumpkins, cucumbers, tomatoes and so much more....

Follow our blog between now and August 1 for your chance at a $10 gift certificate!

Opdahl Gardens 2013

Opdahl Gardens 2013 season is in full swing. 

Here are some recipes we've been finding to use with our veggies etc. 

Juneberry Crisp

Ingredients:

4 cups Juneberries
1/3 cup sugar
2 tbs lemon juice
1/2 cup brown sugar
4 tbs butter
1/3 cup flour
3/4 cup oatmeal

Directions:

Preheat oven to 375 degrees. Lightly grease a 9 x9 pan. Mix together sugar, juneberries and lemon juice. In a small bowl combine brown sugar, butter, flour and oatmeal until crumbly. Spread half of the oatmeal mixture in the bottom of the pan. Add the Juneberry mixture. Cover with the remaining oatmeal mixture.
Bake 35-40 minutes.

Lemon-Butter Snow Peas

2 ServingsPrep/Total Time: 10 min.

Ingredients

• 1/2 pound fresh snow peas
• 1 tablespoon water
• 1 teaspoon minced garlic
• 1 tablespoon butter, melted
• 1 teaspoon lemon juice
• 1/2 teaspoon Italian seasoning

Directions

• In a microwave-safe dish, combine the snow peas, water and garlic.
• Cover and microwave on high for 3-4 minutes or until crisp-tender;
• drain. Combine the butter, lemon juice and Italian seasoning.
• Drizzle over peas; toss to coat.  
• Yield: 2 servings.