Those of you who are used to seeing CSA produce every other week may have wondered where Wednesday’s post was — there was a miscommunication with the farm after they switched to a new payment system which counted us as weekly subscribers. Oops. We will get a box next week instead, then we’ll be back on a biweekly produce posting schedule.
But it’s Friday!
Jackie made tabouli using millet instead of bulgur. It looks great!
My new food this week might sound a little strange. I actually resisted buying it for a while after I heard about it because the concept of “sea vegetables” doesn’t sound that exciting, does it?
Dulse is a type of seaweed which is commonly eaten many places. Growing up in a land-locked area, seaweed wasn’t really on my radar until later in life. Seaweed is an excellent source of nutrients as it contains concentrated amounts of vitamins and minerals, especially iron, potassium, and iodine. Just 2 grams of dulse granules provide 6% of your daily recommended iron intake.
Though you can buy strips of dulse, I got granules in a small shaker. It does contain sodium so it makes a nice lightly-salty seasoning. I’ve been sprinkling it on grain salads for lunch and just had some on my eggs this morning. The canister pictured is about 1.5 ounces (about 21 servings) and cost less than $3 at the natural food store.
Have you tried dulse or other types of sea vegetables?
What did you try this week?
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I am in the midst of making an orzo salad with lemon, feta and pine nuts. I got the recipe from my friend Lisa after tasting it at a party. So, while I have actually eaten orzo before, I have never cooked with it myself. Does this count as a new food? Maybe Dad hasn’t had it yet…
Seems new enough! Hope it turned out!
I have that!
I’m not a fan of sea veggies so sprinkling kelp is my way of fitting them in. Sometimes I’ll get veggie sushi, but normally I’m completely weirded out by it.
This week I tried millet for the first time! I’ve had millet bread, but never actually made millet myself. I love it!
A week ago I came away from an aunt’s 85th birthday party up north with a bag of lemon cucumbers. The gardener thought it was what you call heirloom. A cooling food for an extraordinarily hot Minnesota August.
Thank you!