iEat Green - 02/07/13

Betsy Davidson is the new Editor of the all new “Edible Long Island”, which joins over 70 other Edible magazines across the country. Betsy has years of experience as a freelance writer, as a horticulturist, and as a gardener. She is a passionate mother, grandmother, home gardener, farmer and chef. Betsy helped to spearhead our local community garden, The Gateway Community Garden in Huntington, from the ground up! Over the past two summers, Betsy ran the children’s program at the Community Garden, and was an integral part of the success and heart of the garden. Betsy’s husband, Brad, is a local bayman, so her connection to the local fisherman and farmers at the Farmer’s Markets, makes Betsy the ideal candidate for the new Edible Long Island Magazine.

Savory Winter Stew 1 onion, cut in half, then sliced into crescent moons 3 carrots, cut into rounds 3 parsnips 1 small head broccoli, cut into flowerets 2 burdock root, chopped fine 3 cups butternut squash, cut into small cubes ½ Napa Cabbage, chopped 2-3 portabella mushrooms, sliced or any other mushrooms you like 1 bok choy 1 can cannellini beans, drained 1 cup cherry tomatoes, cut in half 1 ½ Tbs grated ginger 1 ½ Tbs chopped garlic Olive oil 3 Tbs. tamari (to taste) 1 TBs tahini 1 Tbs. Dark sesame oil 2 Tbs. Aji Mirin cooking wine 2 Tbs Good Tasting Nutritional Yeast Hot sesame oil or red pepper may be added if you would like it spicy Cover the bottom of wok with oil. When oil is hot, add onions, butternut squash, carrots and parsnips. Meanwhile, in small sauce pan, cover burdock root with water, and bring to a boil. Reduce heat to simmer, and cook covered for 15 minutes, until soft. Add the garlic and ginger to wok. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, bok choy, napa cabbage and mushrooms. Depending on the size of your wok, you may need to do this in batches, until the greens cook down. Once the greens have cooked, add the beans and tomatoes. Add the burdock root, along with the water to the vegetables. Add the nutritional yeast, tamari, sesame oil, mirin and tahini. Add a little water if needed. Cover wok and lower heat. Let all the tastes come together for 5 minutes. Add more tamari or other spices, if desired.