Posts Tagged With: cheese

Pear and Arugula Salad

Happy Holidays and Happy National Pear Month! Jacqueline Soule here this first Friday of the month here to help you celebrate #PearMonth.

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Tis’ the season where there are pot lucks and holiday parties galore. Celebrate with this light, easy, and refreshing salad to take to a party or maybe just enjoy and home in the evening after over-indulging at lunch.

Pear and Arugula Salad

First of all, when it comes to traditional pear and cheese pairings – I skip the whole blue cheese (or Gorgonzola) thing. Some nice crumbly Sonoran white cheese for me – or maybe Feta if I have to.

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Second, the sweet juiciness of pears pairs nicely with a tangy salad green like arugula or maybe mizuna if you are growing some.

Third, to my mouth, a soft fruit is complimented nicely with the crunch of a nut. I often use pecans because they are a local nut, but walnuts work well too.

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Ingredients

5 to 6 cups tangy greens, like arugula, mizuna, spinach if you have to

2 pears – fresh or canned, slice thinly.
If fresh, squeeze some lemon juice over them to keep them from browning.

8 ounces soft crumbly cheese

1/2 cup toasted nuts, lightly crumbled

Dressing
olive or avocado oil
balsalmic vinegar
touch of salt if desired

Combine greens, pears and nuts in a bowl. Dress the salad, Top salad with cheese crumbles.

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Add some pickled beets too for color and taste!

JAS avatarWant to learn more? Like how to grow pears, arugula, and mizuna? Look for my free lectures at your local Pima County Library branch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including Southwest Fruit and Vegetable Gardening (Cool Springs Press, $23) – a book that includes how to grow all of these plants.  Note – that link to my book will take you to Amazon and I will get a few pennies if you buy my book.  You can also go to Antigone Book Store on 4th Ave.
© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos may not be used.

Categories: Cooking, Gardening | Tags: , , | 1 Comment

Pretty & Pretty Zesty – Oxalis

Oxalis 1102808_1280Jacqueline Soule here today, posting at the end of the month – in time to get ready for next month!  For  February, I wrote about the edible flowers called heartease (also called pansy and violet).  Just in time for St. Patrick’s Day it’s time to add another edible flower to your repertoire – oxalis (also called shamrock and wood sorrel).  Oxalis has a long history of use as human food, including here in the Southwest.

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Oxalis Overview
There are over around 600 species of Oxalis, plus numerous horticultural varieties, and all of them contain the same chemical that gives rhubarb it’s tart flavor, oxalic acid.  Don’t be put off by the “acid!”  Vinegar is acetic acid, and you’ve had that before.

Oxalis tuberosa wiki free

Most Oxalis species have tubers, some quite large, and those are sold for eating as “oca.” They can be tart and are generally mixed in stews, soups, or with other tubers.  In Michocan, Mexico, the vegetable vendor recommended mixing them with potatoes and turnips to add flavor.  I promptly bought some and grew them for many years, eating only the leaves and flowers and preserving the roots to grow more of these lovely plants.

oxalis wrap 1974 webEnjoy.
Oxalis commonly sold as “shamrocks” have tiny, scaly tubers, about the size of a mung bean, so the leaves and flowers will be the part you will use. Flowers and leaves can be added to salads and soups for a zesty, citrusy tang. Or capitalize upon this lemony flavor and puree leaves with fresh dill and a drizzle of olive oil to use on fish – delightful!  The flavor of oxalis also works well to make a “lemon” chicken.

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So far I have also mixed diced oxalis flowers and leaves into omelets, fritattas, potato salad, egg salad, and put it in “wraps” with cream cheese, turkey, or ham.  A friend chops oxalis and adds it along with fresh oregano her goat cheese.

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Grow.
Oxalis plants grow well in the Southwest, but they may go dormant is summer. Not to worry, they come back from tubers as the weather cools – as long as you keep the soil dry while they are dormant.

The pink flowered species found in Tucson barrios grows well in our alkaline soils, and there is much botanical discussion as to it’s true name (I won’t bore you with the details). I call mine barrio oxalis when I share tubers with friends. What ever the correct name may be – it adds zest to many of my meals.

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Caution.
Don’t eat oxalis just purchased unless it is labeled “organic.” Ornamental plants such as oxalis are very often treated with toxic insecticides and fungicides (biocides) that are systemic (throughout all plant tissues) and stay in the plants for around three months. Herbs and vegetable plants are not legally treated with systemic biocides because they are edibles.

 

JAS avatarIf you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including the latest, Month-by-Month Garden Guide for Arizona, Nevada, and New Mexico (Cool Springs Press, $26).

© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos © Jacqueline A. Soule where marked and they may not be used.  Featured image is courtesy of the Netherlands Bulb Information Center.

 

 

Categories: Cooking, Edible Flowers, Edible Landscape Plant, Gardening, heirloom crops, Kino herb, medicinal plant, Sonoran herb, Southwest Food | Tags: , , , , , , | 11 Comments

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