Home Farm Herbery

An email question asks, “I have been hearing a lot about Quinoa or White Quinoa and I was wondering if you know about it?

Yes I do and it is very old. Quinoa originated in the Andean region of Peru, Bolivia, Ecuador and Colombia, where it was domesticated 3,000 to 4,000 years ago for human consumption, though archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000years ago. After harvest, the seeds must be processed to remove the coating containing the bitter-tasting saponins. The seeds are in general cooked the same way as rice and can be used in a wide range of dishes. The leaves are eaten as a leaf vegetable, much like amaranth, but commercial availability of quinoa greens is limited. We grow a little bit of it at Home Farm Herbery and our Quinoa or White Quinoa is also called ivory quinoa and we use it in puddings, curry, salad, pilaf, bread, soup and baking. It has a mild and pleasant, nutty taste and a delicious aroma. It has been prized by civilizations for thousands of years as a super food of sorts, as it is rich in protein, iron, magnesium and dietary fiber, magnesium, phosphorous and iron!

The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa. It is also known as Quinoa Grain and Quinoa Seed. Our stuff is simply pre-washed White Quinoa and you can substitute it for Quinoa Flour, Amaranth Grain, Bulgur Wheat, Teff Grain, Hemp Seeds or Kamut Grain Organic and we use it with pinto beans, pumpkin seeds, scallions and coriander. Season to taste and enjoy this south-of-the-border inspired salad. Add nuts and fruits to cooked quinoa and serve as breakfast porridge. Try using it in your favorite pasta recipe, use noodles made from quinoa. Sprouted quinoa can be used in salads and sandwiches just like alfalfa sprouts. Add quinoa to your favorite vegetable soups. Ground quinoa flour can be added to cookie or muffin recipes. Quinoa is great to use in tabouli, serving as a delicious (and wheat-free) substitute for the Bulgar wheat with which this Middle Eastern dish is usually made. It really is an all purpose grain. It basically is a mountain people’s crop. We just grow it for the grain. We have the edible grains at http://www.localharvest.org/quinoa-C26444, but we still are thinking about commercially sharing the seeds. It is finally coming to the attention of North American growers.

Quinoa-Almond Pumpkin Muffins

Ingredients:

• 1 cup quinoa flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon sea salt
• 1/2 cup puréed pumpkin
• 1/4 cup crunchy almond butter
• 3 large eggs
• 1/2 teaspoon almond extract
• 1/4 cup melted butter or coconut oil 
• 1/2 cup agave nectar 
• 1 tablespoon sliced almonds or 12 pecans

Instructions:

1. Preheat oven to 350 F.

2. Coat muffin tins with melted coconut oil, or line them with paper muffin cups.

3. Mix flours, baking powder, baking soda, cinnamon, pumpkin pie spice and salt together in large bowl.

4. In another bowl, whisk together pumpkin, almond butter, eggs, extract, butter and agave nectar. Add to flour mixture and mix well.

5. Pour batter into prepared tins, dividing evenly. Sprinkle sliced almonds evenly over batter or top each with 1 pecan.

6. Bake on middle rack for 20 minutes, or until toothpick comes out clean. 

May the Creative Force be with you as you tread the earth lightly!

http://www.localharvest.org/store/M48630

Recently an email question asked, “What is Berbere Spice, what is it made of and how do you use it?”

Originating in Africa (Ethiopia) Berbere Spice is also known as Berber Spice and is considered the foundation of Ethiopian cuisine. We happened to make it at Home Farm Herbery and it is hand blended. One takes Paprika, Red Pepper, Salt, Ginger, Onion, Garlic, Cardamom, Coriander, Nutmeg, Fenugreek, Cinnamon, Allspice and Cloves to create a spicy, full flavored, unique and authentic Ethiopian flavor with a bold aroma. You can use it on and on meat, stews, chicken, lamb, roasting and grilling. There is absolutely no substitute for Berbere’s unique flavor. Berbere Spice is responsible for authentic Ethiopian dishes’ rich red color. You can check it out here. http://www.localharvest.org/berbere-spice-C24190

Berbere Spice Chicken Recipe (Serves 2) This recipe may be doubled or tripled.

Ingredients:

6 Ounces Green Beans

2 Cloves Garlic

1 Bunch Parsley

1 Carrot

1 Lime

1 Onion

4 Chicken Thighs, Bone-Ins

2 Tablespoons Berbere Spice

1 Cup Chicken Broth

1 Cup Couscous

1 Tablespoon Butter

Prep the ingredients:

Wash and dry the fresh produce. Trim the stems off the green beans. Peel and roughly chop the garlic. Roughly chop the parsley leaves. Peel and small dice the carrot. Cut the lime into wedges. Peel and thinly slice the onion.

Season the chicken with salt and pepper and completely coat it in the Berbere spice. In a large pan, heat some olive oil on medium-high until hot. Add the chicken thighs, skin-side down. Cook 5 to 7 minutes, or until golden brown.

Flip the chicken over and add the onion, carrot, and garlic. Cook 4 to 6 minutes, or until softened, stirring occasionally.

Add the chicken broth and beans and increase the heat to high. Cook 7 to 9 minutes or until the chicken is cooked through and the liquid is slightly reduced in volume, stirring occasionally.

While the chicken braises, in a small pot, heat 1 cup of water and a pinch of salt to boiling on high. When the water comes to a boil, stir in the couscous and cover. Remove from heat and let stand 5 to 6 minutes, or until all of the water is absorbed. Add the juice of half the lime, half of the parsley and the butter. Fluff the finished couscous with a fork until well combined. Season with salt to taste!

Divide the couscous, chicken thighs, and vegetables between two plates. Spoon the pan sauce over everything and garnish with the remaining parsley and lime wedges. Enjoy some thing different!

May the Creative Force be with you as you tread the earth lightly!

http://www.localharvest.org/store/M48630