Yesterday a friend brought us a bag of sunflower micro greens from a 2.75 acre farm within the city limits of Columbia, South Carolina called City Roots.  I had never heard of it before but it looks incredible– In addition to intensive production of fruit  and vegetables they have bees for honey and pollination, chickens for eggs and enriching the soil and an aquaponic system which produces tilapia and hydroponically grown vegetables.  Inspirational!

Their stated mission:

Our vision is to produce clean, healthy, sustainably grown products while enhancing and educating our community about the benefits of locally grown food, composting, vermicomposting and other environmentally friendly farming practices.

Photos by Amber Wilkie, thanks.

Bride and groom with a vision + A. Dominick Events + National Museum of Women in the Arts + Food by Susan Gage and Rasika. Memorable Wedding!

Photo Kate Headley

We hosted two open Home Restaurants last weekend.  Great guests, lots of fun and such a fabulous variety of spring ingredients.  We had a few vegans join us, the ingredients in the parenthesis were for them.

For those of you who joined us thank you and hope to see you again very soon!

PASSING

Scallop Rhubard Chervil (Giant Lima Bean), Soft Shell Sorrel Avocado (Sweet Potato), Flat Iron Horse Radish (Shiitake), Asparagus with Leek, Raw Beet Noodles Johnny Jump Ups Walnuts, Egg Bacon Chives Cabbage (Polenta)

(Gerard Boulay) Sancerre ROSE 2012/ Lemon Balm Vodka Cocktail 

 SEATED

Fava Bean, Arugula, Artichoke, Fennel, Preserved Lemons, Green Olives, Parsley

(Dominique Piron) Morgon Cotes du Py 2010 

Ramps, Fiddlehead, Bamboo, Sesame Seeds, Black Rice, Vietnamese Cilantro, Ginger, Baby Collard Greens

(Grange Tiphaine) Montlouis “Clef de Sol” Blanc 2011 

Wood Grilled Chicken Thigh, Morels, Rapini, Basil Olive Oil Mash Potatoes (Quinoa, Red Lentils)

(Prudhon) St. Aubin Rouge 1er “Les Frionnes” 2009 

Oma Cheese and Walnut Cracker

Strawberry Frangipane Tart, Frozen Lavender and Lemon Balm

(Pierre Paillard) Brut Champagne Bouzy Grand Cru NV 

Davina Sandground and I had a great group join for our second sugar class yesterday.  Most of the recipes can be found here.

One of the strategies that we talked about to keep sugar cravings under control, by keeping blood sugar balanced, is to eat plenty of dark green vegetables and bitter flavors.  This  Kale and Avocado Salad fills both of those requirements.

Kale and Avocado Salad

Serves 4, Prep Time: 5 minutes, Total Time: 5 minutes

4 cups finely chopped kale, 1 tablespoon fresh squeezed lemon juice, 2 teaspoons olive oil, salt and freshly ground black pepper to taste, 1/4 cup fresh herbs– I used salad brunette and curly parsley, 1 avocado diced

1. In a large bowl combine the kale, lemon juice, olive oil, salt, pepper and herbs.  Mix thoroughly using your fingers to make sure kale is completely coated.  You can make it up to this point cover and refrigerate until ready to serve.
2. Before serving add avocado and toss lightly.

We also discussed the need for on the go snacks that have protein, fat and fiber with low sugar to keep you energized– another key strategy to help keep blood sugar balanced.  Many people turn to protein bars but unfortunately most of them are higher in sugar than protein and actually cause you to crave more sugar!  This Popcorn, Hemp Seed and Peanut Snack will sustain you when in need of a snack.

Popcorn, Hemp Seed and Peanut Snack

Serves 16, Prep Time: 10 minutes, Total Time: 10 minutes

1 cup coconut flakes, 1 cup hemp seeds, 4 cups air popped pop corn, ½ cup dry roasted peanuts, ¼ cup nut butter (I used a mix of peanut butter and almond butter), 1 tablespoon honey, sea salt to taste

1. In a large bowl combine the coconut, hemp seeds, popcorn and peanuts.
2. Place nut butter and honey in a small pan and gently heat over a low flame until soft, about 2 minutes.  Stir constantly or it will burn.
3. Add nut butter mixture to the popcorn mixture and combine using your hands in order to coat the dry mixture thoroughly.  Add salt to taste and store in an airtight container.

I have a limited knowledge of a handful of mushrooms that I hunt in the fall, some greens that I find in Rock Creek and in my neighborhood but this was so much more.

Matt our guide, is knowledgeable and was fantastic communicating with our group which spanned about 6 decades in age. We talked edible, poisonous, science, native plants, invasive plants… Best of all–– we found food and not just novelty food… food that I will go in search of because in spite of the fabulous farmers, foragers and purveyors that I work with there were some things we found Sunday morning that I cannot get unless I go find them!

Stropheria Rigosa Mushroom– usually found in mulch, I have never had much luck finding spring mushrooms I will be on the lookout for these.

Sassafras Root– I chewed on this for most of our walk.
Black Locust Flower, A favorite!  A friend who was on the walk called yesterday morning after dropping her kids at school because she found a tree with low hanging flowers… I plan to visit later this week.

Anise or Sweet Sicily, I need to go back and get some to flavor sorbet, fruit salad, a coconut based ice cream…
Wild Garlic– got greedy and took lots!  I think it will show up on weekend Home Restaurant menu.Spice Bush, red allspice like berries in the fall… cannot wait to pair with fall squashes and fruits.

Tulip Poplar blooms, if you can get to them while they are filled with a sweet nectar, I am anxious to get a hold of some.

Cat Tails– also known as Cossack Asparagus, bottom is edible in the spring!

Bamboo Shoots, pick in spring, peel, blanch… unbelievably good–– in search of a large convenient patch!

Garlic Mustard Greens, these would be so good sautéed!

Wine Berry, ready in July– looks like a colorless raspberry… I have seen them before but never knew I could eat them.

Still have some seats available for next Friday, May 17 Home Restaurant.  Let me know if you would like to join, sidraforman@gmail.com.

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