100 Mile Dinner: March 2014
Ingredients:
Mussels: Salt Spring Island
Parsnip: Cropthorne Farm (Delta)
Carrots (Sumas)
Kale (Abbotsford)
Beets, mushrooms (Langley)
Cabbage, rosemary, chives (from garden)
Potatoes, carrots (Pemberton)
Butter, yoghurt (The Farm House, Aggasiz)
Macro Kelp (Bamfield)
Honey: Valley Gold Bee
Dinner preparation:
Remove beards from mussels and clean. Discard any open or damaged mussels. Place in pan with water and rosemary. Top with kelp and butter slices. Bake in oven at 375 for 15 minutes, or until mussels open. Discard any mussels that do not open.
Butter, yoghurt (The Farm House, Aggasiz)
Macro Kelp (Bamfield)
Honey: Valley Gold Bee
Dinner preparation:
Remove beards from mussels and clean. Discard any open or damaged mussels. Place in pan with water and rosemary. Top with kelp and butter slices. Bake in oven at 375 for 15 minutes, or until mussels open. Discard any mussels that do not open.
Stir fry cabbage, kale, kelp, chives using butter. Add mussel juice to taste. Steam potato and parsnip. Add yoghurt on top of potato. Slice beet into salad.
Dessert: Honey and Yoghurt topped with pulp (from juicing).
Beverage: juiced carrot, kale and cabbage stem.
Dessert: Honey and Yoghurt topped with pulp (from juicing).
Beverage: juiced carrot, kale and cabbage stem.
Comment: Oddly enough, some kelp seems very salty, others isn't. Juice (mostly carrot) was sweet. Quite a yummy dinner.
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