Thursday, September 30, 2010
Annual Vance Mum Sale!
Tomorrow, Oct.1, Vance Elementary will be having our annual Mum sale! First Step Farms will be dropping off gorgeous mums, daisies and asters at 9am and we will be selling them out in front of the Vance Elementary marquee on Sulphur Springs Rd. in WAVL until 4pm! Support Vance! Support First Step Farm! Get amazing fall gorgeousness!
Tuesday, September 21, 2010
Local Asian/Mexican fusion: Hickory Nut Gap chorizo with mung bean noodles
We're going for getting all our meats and produce either out of our own backyard or local farms. This year we started buying meats at Hickory Nut Gap Farm which is only 10 miles from our home in Oakley. It's wonderful to drive there and pick our own meats and eggs.
I also recently bought some mung bean noodles at a local asian market. I don't know the name of the market but it's on Tunnel Road. Mung bean noodles are a wonderful alternative to pasta and they are free of grains which some people are allergic to.
I cook by thinking of what is on my shelves and in my fridge and go from there. This recipe was born out of staring at a package of loose chorizo sausage.
Ingredients:
I first cooked the sausage until crumbly and lightly browned. I removed the meat and used the juices to cook the sliced onion and cabbage. Once it was cooked to a tender consistency I added the meat back in. I used some tamari to keep the cabbage cooking nicely ala stir fy.
I prepared about 3 oz of the mung beans. I put them in water in a pot on the stove. They do not need to come to a boil. They cook very quickly. When they are softened I simply put them in a collander and cut them up with scissors. They are infinitely long so if you don't cut them up they will be very difficult to eat.
I plopped the cooked mung beans into the veggie and meat mixture and mixed them all up. The noodles grow A WHOLE LOT. This was a first time experiment for me so I will be perfecting the experiment and if you use this idea play with it as thought it's an experiement too. The noodles are deceptive when cooked before you add the veggies. They expand! So I suggest not having too many expectations and just having fun.
Fresh green onions added at the last minute was a nice touch as well.
Below is essentially what it looked like, though I forgot to take a photo so I snagged this off of google images. This photo looks like perhaps there is no meat in it.
Also published at Cucina Naturale
I also recently bought some mung bean noodles at a local asian market. I don't know the name of the market but it's on Tunnel Road. Mung bean noodles are a wonderful alternative to pasta and they are free of grains which some people are allergic to.
I cook by thinking of what is on my shelves and in my fridge and go from there. This recipe was born out of staring at a package of loose chorizo sausage.
Ingredients:
- 1/2 lb chorizo loose sausage (the delicous sausage I used was from Hickory Nut Gap)
- 1 small cabbage shredded, I used a food processor so that it was very fine
- 1/2 onion sliced fine
- 1 bunch green onions
- Tamari and red chili flakes to taste
- 2 bunches (about 3 oz) mung bean noodles (purchase at any Asian market)
I first cooked the sausage until crumbly and lightly browned. I removed the meat and used the juices to cook the sliced onion and cabbage. Once it was cooked to a tender consistency I added the meat back in. I used some tamari to keep the cabbage cooking nicely ala stir fy.
I prepared about 3 oz of the mung beans. I put them in water in a pot on the stove. They do not need to come to a boil. They cook very quickly. When they are softened I simply put them in a collander and cut them up with scissors. They are infinitely long so if you don't cut them up they will be very difficult to eat.I plopped the cooked mung beans into the veggie and meat mixture and mixed them all up. The noodles grow A WHOLE LOT. This was a first time experiment for me so I will be perfecting the experiment and if you use this idea play with it as thought it's an experiement too. The noodles are deceptive when cooked before you add the veggies. They expand! So I suggest not having too many expectations and just having fun.
Fresh green onions added at the last minute was a nice touch as well.
Below is essentially what it looked like, though I forgot to take a photo so I snagged this off of google images. This photo looks like perhaps there is no meat in it.
Also published at Cucina Naturale
Wednesday, September 01, 2010
Intro 1 - Lexington Avenue Arts & Fun Festival #LAAFF 2010 Asheville
Lexington Avenue in Asheville is about to explode this Sunday with LAAFF taking over the streets. Watch the video and we will see you there!
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