The storm woke me up early in the morning on Sunday. I lay in bed listening to the pouring rain, wondering what the field would look like when the sun rose. The soil was already saturated so I was curious what the large amount of water would do. It is a little alarming to realize as darkness fades that the fields look like a lake, with standing water in most places. Thankfully the flooding diminished throughout the day and there was no damage. Now I am listening to the next storm roll in! I hope that everyone fared okay during the windy, wet weather.
This weeks's pick list:
- Pac Choy
- Winter Squash
Wild Rice Salad, adapted from davidlebovitz.com
For the Salad
- 3/4 cup (125g) wild rice
- 6 cups (750g) peeled and cubed root vegetables; any mix of carrots parsnip, celery root, beets, and butternut squash, or other favorites
- Olive oil
- Sea salt and black pepper
- 2spring onions or leeks, minced
- 1 Tablespoon (15g) chopped fresh oreganoand rosemary (or other favourite herbs)
For the Lemon-Tahini Dressing
- 1/4 cup (80g) tahini
- 1 tablespoon fresh squeezed lemon juice
- 3 tablespoons water
- 1 clove garlic, peeled and minced
- 1 teaspoon soy sauce
1. Put the wild rice in a saucepan and cover with plenty of salted water. Bring to a boil, then reduce the heat to a gentle boil and cook the rice until it’s tender, about 45 minutes.
2. While the rice is cooking, preheat the oven to 375ºF (190ºC). Drizzle a few spoonfuls of olive oil on a rimmed baking sheet. Spread the cubed vegetables over the pan and season well with salt and freshly ground pepper.
3. Toss the vegetables with the olive and herbs and spread them on the baking sheet in an even layer. Bake for 30 to 45 minutes, stirring once or twice during cooking, until the vegetables are fully cooked.
4. When the rice is done, drain it well and toss it in a large bowl with the cooked vegetables and let cool to room temperature.
5. Macerate the garlic and leeks in the lemon juice for 10 minutes. Stir the lemon juice, garlic, and leeks together with the tahini, water, and soy sauce, then pour it over the salad and stir it in well. Taste, and add a bit more salt and lemon juice, if desired.