Awww … There Goes August!

edamame salad 5I made up a salad!  I am quite excited about this … this is the way things are supposed to work. I had a bunch of ingredients (including WAY too many zucchini – if you can possibly believe such a thing about this time of year) so I said to myself “Self – how can we put these together so they taste better together than they do apart?”  And the “Serendipity Salad” was born and got rave reviews on its first few outings.

Mind you, the name is misleading.  I was able to put this together because we stay prepared.  We always have pickled ginger (gari) on hand.  We always have beautiful red onions, Canadian grown, shelled and frozen edamame, a selection of herbs and of course, the beautiful produce from our organic farm.  Perhaps this salad needs a new name (suggestions welcome).

So here we go …

I love gari or, as you may know it, “sushi ginger”.  I used to go to the Asian market and buy a bunch of  jars of it to cook with.  Then, one day I read the ingredients!  Now we make our own – cheaper, healthier and much more fun.

Slice peeled ginger – young and firm is best – as thinly as possible, making sure you cut across the grain.  A kitchen “mandolin” or V-cutter is useful for getting ginger paper thin.  Be careful with this instrument, though! v cutter 2It is so sharp and you can get going at such a clip that it is easy to miss the transition from ginger to finger and we don’t want that!  Place the ginger slices in a canning (heat resistant) jar.

At this point, you can add a couple slices of raw, peeled beet – to give it the traditional pink colour, if that is important to you. It won’t affect the taste but it is pretty.  Just don’t add too much beet or it will turn out quite a surprising colour!

Bring to a boil …            

2 c rice wine vinegar

1 T sea salt

½ c sugar or maple syrup or honey

When this liquid is boiling, pour it over the ginger in the jar – making sure to cover well. Allow it all to come to room temperature then lid and refrigerate.  Let it sit in the fridge for 3 days before using.  Make a lot, it’s good for you and your digestion (see my post “Ginger is the New Garlic”) and it lasts almost forever!  Use the juice in salads or sauces.

gari 4

2 hours before starting on the recipe … start the onions pickling!

Place in a steep-sided stainless steel or glass bowl …

2 c red onion – sliced thinly and attractively

Cover with red wine vinegar and add …

1 t salt

1 T black pepper

2 T maple syrup or sugar

Stir well and leave in a warmish place to pickle – stirring occasionally. The red colour will soften to pink and blur slightly and the harsh taste will soften as well.

Mix … 

8 c zucchini – very finely sliced (the mandolin works well here too)

1 c pickled red onion

1 c edamame (without shells)

¼ c sliced green onion

¼ c chopped cilantro

2 T slivered pickled ginger

Whisk together …

1/4 c pickled ginger juice

2 T lime juice

3 T toasted sesame oil

Whisk in slowly – to form an emulsion …

1/4 c vegetable (or other neutral-flavoured oil)

Dress the salad and garnish with black and white sesame seeds.

Enjoy! gari 5Wishing you a most felicitous fall!  I hope this recipe will help you take care of any backlog of summer squash … freeing you up to take care of yourselves, our mother earth and each other!  ❤

 

 

 

 

 

 

 

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8 thoughts on “Awww … There Goes August!

  1. Roger Yaworski says:

    Great post great 👍 Roger

    Sent from my iPhone

    >

  2. Jacquie Adain says:

    Hi Susan,

    Thanks for the post and the zucchini salad recipe which looks wonderful. I hope to try it. The only issue I have with it is the cilantro which tastes like metallic soap to me. I know I can just leave it out (or replace it with parsley). But heads up; this a genetic issue. I can’t change my genes. I, as have many others, have a gene which allows me to taste the aldehyde in cilantro. I’m one of those ‘lucky’ super-tasters. I’m hoping to come to the Women’s Music weekend next May and also for the Winter Songfest in January. I’m really looking forward to being there again. I love the food and you guys don’t use fabric softener on the sheets. (Besides being a super-taster I am also lucky enough to have a chemical sensitivity condition. Exposure to chemicals can stimulate a migraine. But that has nothing to do with you.) So, I was wondering if it would be an issue for you when making recipes that call for cilantro whether or not you could make some without. OR indicate it’s presence. I made the chicken dish with prunes and olives that I had there and it turned out very nicely.

    Thanks, again, for the news. Looking forward to being there again,

    Jacquie

    P.S. I’m the one who called the dance and got your permission to dance in the dining room.

    On Thu, Aug 31, 2017 at 7:24 PM, Loyola House Kitchen wrote:

    > susanmsprague posted: “I made up a salad! I am quite excited about this > … this is the way things are supposed to work. I had a bunch of > ingredients (including WAY too many zucchini – if you can possibly believe > such a thing about this time of year) so I said to myself “Self ” >

    • susan says:

      Hi, Jacquie! If you want to try this salad at home, you could substitute fresh basil for the coriander. (especially if you can find purple basil which I like better … it has a spicy taste that the green seems to miss). I hope we do see you in January – that weekend is so much fun! Remind me about the “no cilantro” thing when you get here. Have a great end-of-year!

  3. Kelly Kastens says:

    This looks yummy! I was there in the spring and you made a fennel apple salad that was delicious. Would love if you could post that recipe!

    • susan says:

      Thanks, Kelly! I can’t believe I haven’t posted that one. Another thank you for solving the question of what to blog about next! Check back next week. BTW – I made that one with pears instead of apples last week and it was just as tasty!

  4. Marian says:

    Susan,
    I’m looking for your recipe for carrot/tomato soup. Had it in August and loved it. Have some heritage carrots and too many tomatoes on hand!

    • susan says:

      Hi, Marian! That is one of Todd’s recipes … I’m not sure he has written it down! We usually start with leftover Ratatouille and puree that with cooked carrots, tomato juice and ground coriander. Then at the last minute, we throw in LOTS of pureed cilantro. Like 1 cup per 20 cup of soup. I hope that helps – if you want me to harass Todd until he confesses the exact recipe … just send me an email at kitchenmanager@ignatiusguelph.ca It might take a couple of weeks….. we just started the 40 day silent retreat!

  5. Marian says:

    corrected email address

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