Cooking without borders!
“fresh is best!”
March 2012 Issue #32
This spring is starting out to be as weird as 2011! And yes I know we have yet to truly get to
spring officially – the first official day of spring this year is March 20,
2012, but it is hard to not get into the spring of things when we have such
great weather. So I have started some of
the veggies for this year and I have joined with ”The Green Living Coalition” , Lee and Carissa Pillow and about a
dozen others in their community garden project.
This is in its infancy but has momentum and lots of commitment from the
group. Anyone who is interested and if
you would like to participate, please feel free to go their Facebook page.
I guess one may wonder why I talk about gardening so, 1)
because it is something that David and I enjoy doing together 2) because I know
what I am getting, 3) I can get what I want when I want it for the most part
and not have to wait until Saturday Farmer’s Market (though I love that trip
too), 4) I grew up having a garden, 5) there is no greater feeling than to know
you created something, and lastly, I can preserve some of it for into the
winter. Again the salt thing has taught
me to read the labels and time and time again I am hatting the things I find on
the back of the container. I find that
many think they cannot have a garden but as was evidenced in last month’s
newsletter not so. Be brave and even
just slightly committed and have at it.
Many out there are ready and willing to share.
One quick note on the Brentwood Farmer’s Market – it
opens March 31, 2012.
This Month’s Tip…save
your egg cartons – not the Styrofoam ones – they can be used to transplant from
starter trays to the 1” size as you harden off your seedlings.
DID YOU KNOW… alfalfa is high in
chlorophyll and nutrients? It alkalizes
and detoxifies the body, aids the liver and is good for anemia, ulcers,
diabetes, hemorrhaging, and arthritis.
It promotes pituitary gland function and contains anti-fungal agents.
Monthly Recipe(s)
One of our first dates David took me to Livermore to Casa
Orozco. We shared what is called a
Mexican Shrimp cocktail. It was warn
(the night was cold) and we have been making our version ever since. And since we are coming up on our four years
of dating anniversary I thought I would share this with you.
Mexican Shrimp Cocktail (warm)
1 Lb. Peeled and deveined shrimp 25-30 count*
or larger and cut into bit sized pieces
½ Tbsp crushed garlic
1/4 cup finely chopped red or sweet onion
1/8 cup cilantro chopped
1 1/2 cup each clam and tomato juice cocktail
1/4 cup each celery jicama, cucumber, 2 Roma tomatoes
diced
1/8 c fresh lime juice
½ tsp hot pepper sauce to taste
1/8 cup horseradish or 1 jalapeño
1 ripe avocado peeled and chopped
Get shrimp ready. Dice and chop all ingredients. Mix the tomato, clam, lime, and hot pepper
juice (and horseradish if you are using it) in a medium sauce pan. Gently bring to boil add the celery, jicama,
tomatoes, and cucumber then add the shrimp and cook 3 to 5 minutes until the
shrimp turn pink. Remove from heat and stir in the avocado and serve
immediately in individual containers or one large on to share.
*Cook’s Note: shrimp become tough when you over cook them
so get the liquid hot before adding the shrimp and watch what happens.
Squid can also be added, we add 3 or 4
cleaned and skinner squid, cut in to the tentacles and rounds.
Cook what you know and know what you cook – be brave
and try something new.
