August Harvest: Recipes to Bring in the Sun and Remember the Moon
Monday, August 31, 2009
These glimpses of cool weather we’ve been getting as August comes to a close remind us that fall is fast approaching and every day grows darker. It is in these moments that we can particularly appreciate and enjoy the abundance of summer while beginning to prepare for the autumn harvest. As we slow down our pace and move more internally, we can use the foods we eat to collect the energy and delight of the summer sun while opening to the moon’s radiance, as it reminds us of light in the darker months. Here are some great recipes featuring sunflower seeds, sun-ripened fruits, and wild greens that help us gather in the sunlight and the fabulous nightshade eggplant to help bring comfort in the coming dark months.
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Quinoa (pronounced KEEN-wah) has the highest nutritional profile and cooks the fastest of all grains. It is an extremely high-energy grain, ideal for endurance, and has been grown and consumed for about 8,000 years on the high plains of the Andes Mountains in South America. The Incas were able to run such long distances at such a high altitude because of this powerful grain. It contains all eight amino acids to make it a complete protein, has a protein content equal to milk, is high in B vitamins, iron, zinc, potassium, calcium, and vitamin E, is gluten-free; easy to digest, and helps strengthen the kidneys, heart, and lungs. Quinoa can also help create a sense lightness and flexibility.
Sunshine Energy Food: Purslane Sunflower Pesto
over Quinoa
Inspired by Helen Ho
1/4 cup sunflower seeds
1 large bunch of purslane (can use any green really: cilantro, arugula, etc.)
(Golden Earthworm Farm, Long Island)
A few sprigs of basil (GE Farm)
1/3 cup olive oil (first cold pressed)
2-3 cloves garlic (GE Farm)
Juice of 1/2 or 1 lemon (organic)
Sea salt (the more colorful the better)
Optional: quartered cherry tomatoes or sauteed zucchini and onions (GE Farm)
2 cups cooked organic quinoa
Rinse and cook quinoa as directed. Blend sunflower seeds until finely ground. Pick through purslane for any leaves or parts that may be wilting. Add to blender with basil, garlic, olive oil, lemon juice, and sea salt. Blend until a loose paste is formed; you may need to add some water for more fluidity depending on the texture you prefer. Mix into warm quinoa, add cherry tomatoes and/or zucchini mixture, and serve immediately.
*The sunflower seeds in this pesto oxidize quickly and turn it gray. To preserve the pesto’s fresh color, store any leftover paste separately from the quinoa and cover the top of the pesto directly with plastic wrap.
2 ripe peaches or nectarines (Briermere Farm, Long Island)
1 cup of cooked organic or eco-farmed brown rice (Quinoa is great in smoothies too!) (Lundberg)
1-2 tbsp raw honey (Stockin’s Apiaries, PA)
1/4 cup cashew butter (or other nut butter with few, if any, additional ingredients)
1 cup of water or 1/2 cup water and
5 ice cubes
1/4 tsp cardamom or cinnamon
(organic, Frontier)
A pinch of sea salt (the more colorful the better)
Add ingredients to blender and blend until smooth. Enjoy as a delicious breakfast treat!
Queen of the Night Eggplant “Parmigiano”
You have probably seen purslane growing in your backyard or in the cracks of sidewalks, but never met it, say, in a salad. I came to know purslane through my CSA a few years ago and have found it to be a wonderful addition to many a dish: a beautiful, dainty little green packed with strength and nutrients. A native of India and Persia, its consumption dates back thousands of years. A watery plant with a slightly sour flavor, the stems make great pickles and breaded casseroles, according to “Wildman” Steve Brill (his book also includes a recipe for purslane potato patties). Among its many nutrients are iron, beta carotene, Vitamin C, calcium, phosphorous, riboflavin, and omega 3 fatty acids, an essential fat that is sorely missing from modern diets. Like all plants, purslane has thick cell walls that are better broken down and digested by cooking, making more of its nutrients available. Blending is another great option for breaking open all the goodness in this powerful green, which is what makes this tasty pesto also a nourishing delight!
1 ripe tomato (preferably heirloom), thinly sliced, seeded
(GE Farm, LI)
1 cup Brazil nuts or almonds
1-2 lemons
1-2 cloves garlic (GE Farm, LI)
2-3 tbsp olive oil
Sea Salt (the more colorful the better)
1 sprig of basil (GE Farm, LI)
Blend brazil nuts until finely ground. Add juice of 1 lemon, garlic, sea salt, olive oil, and basil and blend into a paste, or cheese (add a little water if needed). Layer eggplant on the bottom of a casserole dish, then tomatoes, then paste, and continue alternating layers until dish is full or eggplant and tomatoes are used up. Bake covered in the oven at 300 for about an hour, or until eggplant is thoroughly cooked throughout.
*When I made this it came quite watery at the bottom from the juices of the tomatoes and eggplant (though it was a delicious mixture of juices!). You may want to seed the tomato before slicing and using in the casserole to avoid this, or, to keep the casserole really dry, it's probably best to bake the eggplant and tomato on an oiled or wax papered baking sheet separately, then layer the components and heat it before eating.
Chilled Cantaloupe Soup 
1 cantaloupe cut into pieces (New Jersey)
1 clove garlic, minced (GE Farm, LI)
1/4 cup raw honey (Stockin’s Apiaries, PA)
1/2 cup cashew butter or tahini
1-2 tsp cinnamon, cardamom, or garam masala (organic, Frontier)
Optional: Try it with a bit of brown rice or quinoa blended in.
A delightful treat for the remnants of summer heat! Garlic and honey are two amazing natural antibiotic and antifungal foods, so this potent combination will help strengthen your immune system for the coming weather shifts.
If time allows, marinate minced garlic in honey for 2 days or more. Blend garlic honey combination with cantaloupe, cashew butter or tahini, and spices. Chill for 1-2 hours and serve.
Sunflower from Two Coves Community Garden, Astoria
All photos and text © Kristy Bredin
The Importance of Quality and Location. Throughout these recipes, I’ve noted the qualities of various ingredients that are important for optimal taste and health. For example, it is important to buy olive oil that is “first cold pressed,” meaning it’s not extracted from the olive using chemicals and is done so by press in a cold environment, preventing it from going rancid before it’s even bottled. Similarly, gray Celtic sea salt, or Himalayan sea salt with pinks and browns in it, have a larger variety of important minerals in them than the plain white salts.
To me, buying local is more important than organic in most cases, so I’ve noted where I’ve gotten the ingredients for some of my dishes when local. (Golden Earthworm Farm is an organic farm from which I get vegetables each week as part of a Community Supported Agriculture group.) The travel distance of your food not only has an impact on the environment, but it also has an impact on your health: local foods are fresher, taste better, and are picked at peak ripeness for maximum nutrient content. Eating local foods helps connect and balance your body with your natural surroundings as well and keeps you living in harmony with the seasons. If you don’t have a local farmer’s market in your area, I encourage you to find ways to bring local foods to your community.
When buying internationally, it is important to consider how the product was harvested and the well-being of the communities and environment in which it was grown whenever possible. I’ve noted my use of spices made by Frontier (also Simply Organic), a conscious company that works to support small farmers around the world through Fair Trade and Well Earth programs.