Foodbuzz

Posts Tagged ‘red’

Free Red Amaranth Salad Seeds for you

Mature Red Amaranth Last spring I posted about delicious and nutritious salad built from young red amaranth leaves. Well now I have tons of showy red fully mature plants loaded with tiny shiny black seeds. And I will give seeds to anyone free for the asking. If you want some, post a comment here asking for some. That will expose your email to me and I will email you where to send your Stamped Self Addressed Envelope.

The amaranth plants aren’t quite dry enough to harvest yet, but they should be in another two weeks or so. By the way, they also look terrific as the center of a fall flower arrangement. Just in case I didn’t make myself clear in the other post, these things grow beautifully in many soils and conditions. They like full sun and they need a bit of water, just a bit. They are easy to get rid of if you find them coming up where you don’t want them. Hard times are coming; this is a starter kit for a lifetime supply of free salad that’s very very healthy!

I do not wish to publish my physical address in a public blog, even a business address — I’m sure you understand. One of my blogging buddies was recently tracked down and stalked by some crazy who drove 300 miles to meet her and potentially kill her because of something she posted on a forum. Creepy, huh! Luckily she alerted the police and he was arrested immediately and she is OK.

Beet, Carrot, and Fennel Slaw

Beet Carrot Fennel Slaw
Yields: 8 servings

  • 3 large beets (about 1 pound), peeled and coarsely shredded
    3 large carrots (about 3/4 pound), coarsely shredded
    1 fennel bulb, coarsely shredded
    1 tablespoon agave nectar
    3 teaspoons toasted sesame seeds, divided
    3 tablespoons peanut or canola oil
    3 tablespoons fresh lemon juice (about 1 lemon)
    2 tablespoons seasoned rice vinegar
    1 tablespoon soy sauce
    2 teaspoons sesame oil
    1 teaspoon minced fresh ginger
    Salt, to taste
    Freshly ground pepper, to taste
  • Toast the sesame seeds in a hot cast iron skillet or comal until they crackle and become fragrant.

    Toss carrots, beets and fennel in a large bowl. Whisk together agave nectar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining teaspoon of sesame seeds.

    This gorgeous raw salad popped up in my feed reader today. Having just inherited a fridge full of beets, and having just purchased fennel at the farmers’ market, I viewed it as a message from above that I had to make it. I hated to cut the lacey greenery off the fennel bulbs, but you can be sure that it will appear liberally in green salads this week. Because it was so pretty before I slawified it, I took a picture of the ingredients. The finished product (predictably) is pretty red. It is raw except I used regular tamari soy sauce and the toasted sesame seeds, are, of course, toasted. I substituted raw agave nectar for sugar in the source recipe, because I just do that whenever possible. The salad has a delightfully crunchy texture, the fennel is not at all overpowering, and the dressing must be experienced.

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