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Friday, August 15, 2014

Summer Learning in Colorado mountains and delicious ways to enjoy your microgreens

Well, we are back from our travels, and our neighbors: mama and baby bears have moved on. My fall garden is planted and happily accepting transplanted microgreens of tatsoi and kale. My cover crop of buckwheat (which I planted in June) came back to life after our return with regular watering, and hopefully will improve our clay soil. Today I'll share microgreens and soon I'll takes some pics of the outdoor raised bed garden.

I promised to share sunflower greens, pea shoots, buckwheat, kale and tatsoi with a friend. So, I planted a whole small tray of each. This dry climate slows down sunflowers a bit, but the rest are thriving. Also I found that my last harvest of sunflowers looked a bit scraggly, so I gave everything a shot of seaweed fertilizer. I think it was worth doing as the sunflowers really improved and have good sturdy stalks. Everyone else appreciated one dose of diluted liquid seaweed fertilizer from our local organic gardening store.

I am starting an experiment with my next planting. I love microgreens...yet I do want larger broccoli, kale and tatsoi. So I planted my smallest tray with about 8-10 tatsoi and will plant maybe 20 broccoli tomorrow in another small tray. As my beautiful plants grow to a healthy 2-3 inches tall when I transplant them, why not get that first growth and use less seeds initially?

What are you planting inside or out this summer?

Here are some pics from my current crop: a jungle of shoot peas, buckwheat greens, tatsoi and kale.



So what do I do with these beauties: first I make a smoothie with:
1/2 c. coconut milk (I use Edward's Coconut cream from Vitacost or locally)
1/2-1 banana (or avocado)
1/3 c. blueberries (and one piece of fruit i.e. peach)
1 cup of microgreens
1 tsp peeled fresh  or less of ground ginger
1 tsp. ground cinnamon
optional: hempseed, chia seed, goji berries

Depending on how thick you like it, you can add ice or more liquid. I also will put in 1-2Tb. cacao powder and 2 Tb. sweetener for a change sometimes.

Later, I have my new favorite salad topped with microgreens. It comes from Danielle Walker's cookbook:
Against All Grains.

Essentially it is a cole slaw with various cabbage, julienned carrots, steamed broccoli, sweet peppers and fresh basil. I make a double recipe (about 4+ cups of vegs) and double dressing and let it flavor the vegs for half an hour before diving in and topping it with microgreens. Danielle also includes a fresh mango in her version.

The dressing is awesome:

Thai ”Peanut” Vinaigrette
1 ½ Tb. Almond butter
1 ½ Tb. Cilantro (I usually put in basil instead since we both love it)
1 Tb. Coconut aminos or soy sauce
1 Tb. Apple cider vinegar
1 tsp. minced garlic
1 inch piece ginger, peeled and grated
1/4 tsp. sea salt
¼ c. melted coconut oil
Place all ingredients, except oil, in blender or small food processor. Blend until smooth.
With machine on, slowly drizzle in the oil in a steady stream. Continue until all emulsified.

Note: I use less oil than it says and sometimes add a little more salt, ginger, vinegar and basil to pick up the flavors further.

Enjoy...more ideas to come....


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