Comments on: purple mizuna with cherries, walnuts & dates http://www.glutenfreeforgood.com/blog/purple-mizuna-with-cherries-walnuts-dates The Art and Science of Healthy Living Wed, 24 Apr 2013 21:47:06 +0000 hourly 1 http://wordpress.org/?v=3.4.1 By: Melissa http://www.glutenfreeforgood.com/blog/purple-mizuna-with-cherries-walnuts-dates/comment-page-1#comment-5192 Melissa Thu, 18 Jun 2009 02:31:00 +0000 http://www.glutenfreeforgood.com/blog/?p=1850#comment-5192 Kay, Boy, you have a lot of food sensitivities, don't you. My eyes get puffy when I eat things that don't "sit" well with me, too. That's a common allergy reaction. It's nice to feel good though, isn't it? And when you figure out what it is that bothers you, it's not worth messing with. Good for you. I like both amaranth and teff. Sorghum is a good "base" flour. I'm just not eating that many grains anymore. Sorry about the cherries. What a drag. I love cherries. I'm going to make a cherry crumble as soon as I can get some on sale or find some at the farmer's market that won't cost me a fortune. Love what you're doing at the Leaning Tree Farm. You are an inspiration to me, girl! Kay,

Boy, you have a lot of food sensitivities, don’t you. My eyes get puffy when I eat things that don’t “sit” well with me, too. That’s a common allergy reaction. It’s nice to feel good though, isn’t it? And when you figure out what it is that bothers you, it’s not worth messing with. Good for you.

I like both amaranth and teff. Sorghum is a good “base” flour. I’m just not eating that many grains anymore.

Sorry about the cherries. What a drag. I love cherries. I’m going to make a cherry crumble as soon as I can get some on sale or find some at the farmer’s market that won’t cost me a fortune.

Love what you’re doing at the Leaning Tree Farm. You are an inspiration to me, girl!

]]> By: Melissa http://www.glutenfreeforgood.com/blog/purple-mizuna-with-cherries-walnuts-dates/comment-page-1#comment-5190 Melissa Thu, 18 Jun 2009 02:27:23 +0000 http://www.glutenfreeforgood.com/blog/?p=1850#comment-5190 Shirley, I actually haven't seen any mizuna at the regular market -- check out your farmer's market. I have it going strong in my little wimpy garden. It's easy to grow, and tastes good too. It does look lovely mixed in with other greens. Shirley,

I actually haven’t seen any mizuna at the regular market — check out your farmer’s market. I have it going strong in my little wimpy garden. It’s easy to grow, and tastes good too. It does look lovely mixed in with other greens.

]]> By: Melissa http://www.glutenfreeforgood.com/blog/purple-mizuna-with-cherries-walnuts-dates/comment-page-1#comment-5189 Melissa Thu, 18 Jun 2009 02:25:37 +0000 http://www.glutenfreeforgood.com/blog/?p=1850#comment-5189 Miles, Polytunnels? Hmmm, I'll have to do some research. I don't know what polytunnels are. Of course, I'm always looking words up when communicating with you Brits. It's good for me! :-) Miles,

Polytunnels? Hmmm, I’ll have to do some research. I don’t know what polytunnels are. Of course, I’m always looking words up when communicating with you Brits. It’s good for me!

:-)

]]> By: Kay http://www.glutenfreeforgood.com/blog/purple-mizuna-with-cherries-walnuts-dates/comment-page-1#comment-5182 Kay Wed, 17 Jun 2009 13:01:05 +0000 http://www.glutenfreeforgood.com/blog/?p=1850#comment-5182 I gave up white rice after buying some white rice flour on sale and noticing puffy eyes after eating it. So I decided to try replacing my brown rice flour as well. I managed to convert my recipes using sorghum and millet flour. My eyes aren't puffy at all some days. Still get a little puffy when I eat goat cheese, but I only eat it occasionally. I have issues with some nuts, pecans and cashews. So I've cut out all nuts except peanuts for now. I'd love to be able to eat almonds and almond flour, but I'm tired of being my own guinea pig at the moment. I'd planned to give them a try months ago. But I got used to feeling great every day and have stuck with my safe foods. I haven't tried amaranth or teff flour, but own both. Maybe I'm ready to take the leap. Last year I discovered I was allergic to the beautiful cherries on my tree. I was sad at first. I have problems with lots of fruits. This year I invited friends over to pick the cherries. It was a fun visit and they got enough for a nice pie. Plus, I got to hear their chicken news. And I still get to watch the chipmunk and the robin fight over the few remaining cherries. Nature is very entertaining here at Leaning Tree Farm. I gave up white rice after buying some white rice flour on sale and noticing puffy eyes after eating it. So I decided to try replacing my brown rice flour as well. I managed to convert my recipes using sorghum and millet flour. My eyes aren’t puffy at all some days. Still get a little puffy when I eat goat cheese, but I only eat it occasionally.

I have issues with some nuts, pecans and cashews. So I’ve cut out all nuts except peanuts for now. I’d love to be able to eat almonds and almond flour, but I’m tired of being my own guinea pig at the moment. I’d planned to give them a try months ago. But I got used to feeling great every day and have stuck with my safe foods.

I haven’t tried amaranth or teff flour, but own both. Maybe I’m ready to take the leap.

Last year I discovered I was allergic to the beautiful cherries on my tree. I was sad at first. I have problems with lots of fruits. This year I invited friends over to pick the cherries. It was a fun visit and they got enough for a nice pie. Plus, I got to hear their chicken news. And I still get to watch the chipmunk and the robin fight over the few remaining cherries. Nature is very entertaining here at Leaning Tree Farm.

]]> By: gfe--gluten free easily http://www.glutenfreeforgood.com/blog/purple-mizuna-with-cherries-walnuts-dates/comment-page-1#comment-5174 gfe--gluten free easily Wed, 17 Jun 2009 01:53:33 +0000 http://www.glutenfreeforgood.com/blog/?p=1850#comment-5174 Okay, here I am to say, I've never even heard of mizuna!! But, yours is the loveliest mizuna I've ever seen. ;-) How you concocted that salad is how I make tons of great salads, just considering what I have on hand. Don't you think the great chefs do that, too? I bet they do. See ... you are not only a farmer-ette, but a gret chef as well. Now I'll be looking around for some mizuna ... Shirley Okay, here I am to say, I’ve never even heard of mizuna!! But, yours is the loveliest mizuna I’ve ever seen. ;-) How you concocted that salad is how I make tons of great salads, just considering what I have on hand. Don’t you think the great chefs do that, too? I bet they do. See … you are not only a farmer-ette, but a gret chef as well. Now I’ll be looking around for some mizuna …

Shirley

]]> By: Miles http://www.glutenfreeforgood.com/blog/purple-mizuna-with-cherries-walnuts-dates/comment-page-1#comment-5173 Miles Tue, 16 Jun 2009 21:55:59 +0000 http://www.glutenfreeforgood.com/blog/?p=1850#comment-5173 Melissa, You have reminded me of growing my own mizuna, I grew tons of the stuff in my polytunnels. It was truly the most cost effective salad of them all, never has 'cut and come again' been so apt for a lettuce. Miles Melissa,
You have reminded me of growing my own mizuna, I grew tons of the stuff in my polytunnels. It was truly the most cost effective salad of them all, never has ‘cut and come again’ been so apt for a lettuce.

Miles

]]> By: Melissa http://www.glutenfreeforgood.com/blog/purple-mizuna-with-cherries-walnuts-dates/comment-page-1#comment-5168 Melissa Tue, 16 Jun 2009 17:29:16 +0000 http://www.glutenfreeforgood.com/blog/?p=1850#comment-5168 Kay, Weelll, you are a farmer-ette! I'll try to find you a GF pasta recipe. One of our local celebrity chefs makes the best amaranth pasta. I'll see if I can get the recipe. Why did you give up rice? Do you use any nut flours? I love adding a touch of nut flour to my blends. Happy harvesting to you, too -- although "harvest" is a bit of a leap in my case. :-) Kay,

Weelll, you are a farmer-ette! I’ll try to find you a GF pasta recipe. One of our local celebrity chefs makes the best amaranth pasta. I’ll see if I can get the recipe.

Why did you give up rice? Do you use any nut flours? I love adding a touch of nut flour to my blends.

Happy harvesting to you, too — although “harvest” is a bit of a leap in my case.

:-)

]]> By: Kay http://www.glutenfreeforgood.com/blog/purple-mizuna-with-cherries-walnuts-dates/comment-page-1#comment-5165 Kay Tue, 16 Jun 2009 04:23:31 +0000 http://www.glutenfreeforgood.com/blog/?p=1850#comment-5165 "farmer-ette," you crack me up! Your mizuna looks great! I'm growing the green variety. I've mixed it in with other salad greens. And I've shared a little with the chickens. They go crazy over garden greens. They also got my lettuce that bolted. I have tiny beans, tomatoes, cucumbers and an 8-ball zucchini. Wish I had time to post some photos. Happy harvesting! And I'd LOVE a gluten free pasta recipe. Been noodle-free since giving up rice months ago. I'm using sorghum and millet flours and potato starch these days. Think I can make pasta with those ingredients? “farmer-ette,” you crack me up! Your mizuna looks great! I’m growing the green variety. I’ve mixed it in with other salad greens. And I’ve shared a little with the chickens. They go crazy over garden greens. They also got my lettuce that bolted.

I have tiny beans, tomatoes, cucumbers and an 8-ball zucchini. Wish I had time to post some photos.

Happy harvesting!

And I’d LOVE a gluten free pasta recipe. Been noodle-free since giving up rice months ago. I’m using sorghum and millet flours and potato starch these days. Think I can make pasta with those ingredients?

]]> By: Melissa http://www.glutenfreeforgood.com/blog/purple-mizuna-with-cherries-walnuts-dates/comment-page-1#comment-5163 Melissa Tue, 16 Jun 2009 00:43:59 +0000 http://www.glutenfreeforgood.com/blog/?p=1850#comment-5163 Cid, You're bringing the tone down?! Or heating things up? Approachable and bosomy -- those are wonderful wine terms. I can't wait to use them at my next wine tasting party. I can't imagine that you need much guidance at anything. You seem to have things very well under control. There's a big difference between cluttered and intriguing accumulations. I'm sure your home is of the latter. Wow, duck egg pasta?! I am so sorry you aren't my neighbor! You know, we could have a lot of fun together. Amaranth flour would be a good one for us to try with pasta. Very health, very tasty and has a nice color to it. Melissa Cid,

You’re bringing the tone down?! Or heating things up? Approachable and bosomy — those are wonderful wine terms. I can’t wait to use them at my next wine tasting party.

I can’t imagine that you need much guidance at anything. You seem to have things very well under control.

There’s a big difference between cluttered and intriguing accumulations. I’m sure your home is of the latter.

Wow, duck egg pasta?! I am so sorry you aren’t my neighbor! You know, we could have a lot of fun together. Amaranth flour would be a good one for us to try with pasta. Very health, very tasty and has a nice color to it.

Melissa

]]> By: Cid http://www.glutenfreeforgood.com/blog/purple-mizuna-with-cherries-walnuts-dates/comment-page-1#comment-5162 Cid Mon, 15 Jun 2009 16:18:39 +0000 http://www.glutenfreeforgood.com/blog/?p=1850#comment-5162 Melissa, Just to bring the tone down... I heard a well known UK tv wine expert refer to wine as 'bosomy'... which presumably meant warm and well rounded. By the time we've finished this topic, you'll be a sensation at dinner parties :) By the time we all sit down to our 'bring your own plate' supper, I'll be relying on GDave to tell me whether the wine is approachable in a favourite uncle sort of way, or ravishing in a sort of Daniel Craig way.... it could be adventurous like Ray Mears or wildly creative like the sand artist. Without clear guidance I'll be lost :) You're right about my place.... it's truly eclectic, borrowing bits and pieces from cultures widespread. Cluttered would be another word that the Stepford Wife fraternity might add :) What did I say to you about weather yesterday.... this morning bright humid and sunny, this afternoon monsoon rain and lightening and decidedly cooler... I've had to put my fleecy top back on! Who knows what tomorrow may bring? Cid p.s. I've made a huge batch of duck egg pasta which is hanging like vines from wooden spoon handles in my kitchen. Can you make pasta from a gluten free flour? Melissa,

Just to bring the tone down… I heard a well known UK tv wine expert refer to wine as ‘bosomy’… which presumably meant warm and well rounded. By the time we’ve finished this topic, you’ll be a sensation at dinner parties :) By the time we all sit down to our ‘bring your own plate’ supper, I’ll be relying on GDave to tell me whether the wine is approachable in a favourite uncle sort of way, or ravishing in a sort of Daniel Craig way…. it could be adventurous like Ray Mears or wildly creative like the sand artist. Without clear guidance I’ll be lost :)

You’re right about my place…. it’s truly eclectic, borrowing bits and pieces from cultures widespread. Cluttered would be another word that the Stepford Wife fraternity might add :)

What did I say to you about weather yesterday…. this morning bright humid and sunny, this afternoon monsoon rain and lightening and decidedly cooler… I’ve had to put my fleecy top back on! Who knows what tomorrow may bring?

Cid

p.s. I’ve made a huge batch of duck egg pasta which is hanging like vines from wooden spoon handles in my kitchen. Can you make pasta from a gluten free flour?

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