LETTER
Celebrating our mother nature; recipe ideas of what to cook this week with produce from your local farms, farmers' markets, CSA and gardens.
We all have different mothers, and there are many different ways to mother and be mothered ~ mother nature is our shared great mother; she nourishes and nurtures us every day of our lives if we let her.
As we celebrate all those people in our lives that are mother figures to us, let us not forget our great mother and all the gifts she grants us every day as we live our lives in the crazy and beautiful world.
For a true taste of nature, this week try Green Spark Pesto made with Hakurei turnip greens.
This recipe was inspired after a weekly Saturday morning pilgrimage to Portland Farmers Market, followed by an always inspiring conversation with Austin, the farmer at Green Spark Farm.
We were talking turnips…hakurei or salad turnips, to be precise. He got me thinking about turnip greens and how most of us do not realise we can eat them… how we throw away what is “Austin’s favourite salad green”….some serious food for thought right there, especially coming from this farmer who grows the best of the best!
Green Spark Pesto is a blend of hakurei turnip greens, peas, parsley and pumpkin seeds; it is oil-free because you do not need it… add a splash of vinegar or lemon juice + a sprinkle of salt or dulse, and you have a vibrant pesto with a whole lot of spark ~ thank you Austin, you rock!
wishing you vibrant health~ Chef Karina Hines.
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