Present & Future Good Eats

The seed perusing has started. I've begun going through the seeds on hand, then will move on to the catalogs, to see just what wonderful offerings we need this year. Yesterday, I went through my herb & flower seeds. I was hoping to find some poppies, but didn't. I'd really like to get some started here, but have not had any luck so far. I love their cheerful beauty, and would appreciate any tips in getting them started. J and I have been talking chickens. As our youngest "girls" will soon be 2 years old, we'll get a few more this spring, to keep us in eggs over the coming year. I'll have to pick up the list at our local feed & seed to see what they'll be getting in. It's such fun to go there, and see the sweet fuzzy chicks. I made a Giada recipe we enjoyed.

Israeli Couscous with Apples, Cranberries and Herbs

Couscous:

2 tbs olive oil

2 c couscous (or barley or orzo)

4 c low-sodium chicken broth (I used vegi broth)

1/4 c chopped fresh flat-leaf parsley

1 1/2 tbs chopped fresh rosemary leaves

1 tsp chopped fresh thyme leaves

1 medium green apple diced

1 c dried cranberries

1/2 c slivered almonds, toasted (see note)

Vinaigrette:

1/4 c apple cider vinegar

2 tbs maple syrup

1 tbs kosher salt

1/2 tsp freshly ground black pepper

1/4 olive oil

For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3-5 mins. Add the broth and bring to a boil. Simmer for 10-12 mins or until liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Note: To toast the almonds, preheat the oven to 350 degrees. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 mins or until golden brown (keep a close eye on these). Cool completely before using.

I wasn't sure about the combination of ingredients, but was quite pleased with the results. It's always heartening to sit down to a meal that includes so many ingredients that were from this land. This time that was the sweet potatoes, green beans, garlic, apple, herbs, & apple cider vinegar. Forgive my bragging, but it sure makes me feel good. Of course, I did follow it up with some Green & Black mint dark chocolate. One of many things I'd miss if I had to grow it all here!