The Wonder-full World of Mango Dragonfly!: "Scarpaccia...a.k.a Something To Do With All That ...

The Wonder-full World of Mango Dragonfly!: "Scarpaccia...a.k.a Something To Do With All That ...: This old favorite always returns to dinner rotation late summer when loving neighbors come ...

How to Clean a Pomegranate While Wearing a White Shirt

There was just the barest, slightly discernable chill in the air this morning. It wasn't enough to swing southwest Florida into sweater weather, but it was enough to give the barometer in my head a welcome break and make everything feel crisper, fresher... just right for those celebrating a Happy New Year.

If you are serving pomegranates during this holiday, here is how to clean them without you and the kitchen ending up looking like a scene straight out of a slasher movie…

• Cut the pomegranate into four sections
• Fill a large bowl with cold water and place the pomegranate quarters into the bowl.
• Working under water…Remove the arils (the dark red juice and seed sacks) from the white pith.
• Remove and discard the white pith
• Pour the bowl of water and arils into a strainer or colander in the sink. Voila!

Black-Eyed Pea Tabbouleh Salad with Pomegranate Dressing

1/4 cup pomegranate molasses

2 garlic cloves, minced

6 tbsp olive oil

2 cups bulgur wheat

2 cups water

2 tbsp jalapenos, seeded and minced

1 15 oz can black-eyed peas, drained and rinsed

1 cup Italian parsley, chopped

1 cup green onions, diced

2 cups plum tomatoes, diced

1/2 cup walnuts, chopped

Whisk the pomegranate molasses, garlic and 3 tbsp olive oil together in a small

bowl until well blended…set aside.

Heat the remaining olive oil in heavy large skillet over medium heat.

Add the bulgur wheat and stir for 1 minute.

Add 2 cups warm water, bring to a simmer and then remove from heat.

Cover and let stand until the water is absorbed, about 10 minutes.

Transfer the wheat to a large bowl and add the jalapeños, black-eyed peas,

parsley, green onions, tomatoes and walnuts.

Add the dressing and toss gently until well combined.

Chill for 1 hour before serving.

Recipe from "Deep Roots: The Soul-full Grain, Virtuous Vegetable and Enticing Egg Recipes of an Evolving Vegetarian," by Mango Dragonfly

Available on Amazon.com

Visit our website at www.mangodragonfly.com

Follow us on Facebook at: www.Facebook.com/MangoDragonfly

Chess Pie, Chanterelles and Salmonberries

~If you asked me to name favorite places I have been in my life…a great many of them would be farmer’s markets. They truly are my happy place…a coming together of two of my most favorite things, gardening and abundant, fresh good food…all laid out for you in an inspiring, visual, fragrant, sensual feast. They recapture the joy, simplicity and spirit of community found in the color-full ancient marketplaces of our ancestors in a way that modern, soulless shopping malls at best only vaguely hint at.

I have been blessed with the opportunity to frequent some pretty special ones…the oldest… Lancaster Central Market in Lancaster, Pennsylvania….and arguably the most spectacular… Pike Place Market in Seattle…Union Square …Santa Monica. One of my favorites was a smaller, but no less exceptional market in Camarillo, California. You could smell the heady scent of stock and tuberose from the flower seller drifting through the air as soon as you got out of the car. My favorite vendor would be there with a spectacular, customized gypsy vardo that would be laden with carrots, radishes and beets in as many vivid, desert sunset shades of pink, gold, orange and purple as you can imagine.

The Coos Bay, Oregon one is pretty special also; especially when the berries come in and table after table is laden with luscious blackberries, blueberries, raspberries and salmonberries. I once bought a twenty- pound box of lusciously ripe, sauce-bound tomatoes there that included a free little garter snake trying to take a quiet nap down in a bottom corner. Now that’s what you call organic! Luckily I saw him before dumping the last few tomatoes into the boiling water and was able to relocate him to a much better home in the backyard.

If you have a Farmer’s Market near you please go. Be supportive. Smile at the volunteers, tip the musicians, accept all flyers. Enjoy the riches that are plentiful and regional…mangoes in Englewood, chilies in Tucson, artichokes in Monterey or apples in Lancaster. Most importantly, meet the people who grow your food. Ask them questions and listen to their stories. Encourage the vendors that are growing organically with your enthusiasm and give extra kudos to the ones that are converting their land from non-organic to organic and sustainable. Show them with your attention and dollars that their choice is appreciated and economically feasible. 

Buying locally-grown produce from a transitioning farmer will do more to reduce your carbon footprint than buying organic produce that has been shipped across the country ...or the world. Plus I think there is great aesthetic pleasure that comes from knowing that the green beans you are enjoying for dinner spent yesterday soaking in the last bit of golden magic from the sun rather than being piled in the back of a reefer truck somewhere on interstate 40.

P.S. If you do go to the Coos Bay Farmer’s Market…I suggest you hit the chanterelle mushroom guy first…he is usually sold out by 10:00.

From "Deep Roots: The Soul-full Grain, Virtuous Vegetable and Enticing Egg Recipes of and Evolving Vegetarian." Available on Amazon.com

Visit our website at: www.mangodragonfly.com

Follow us on Facebook at: www.facebook.com/MangoDragonfly