iEat Green - 07/18/13

This week on iEat Green with Bhavani, on the Progressive Radio Network, I am very excited to have as my guest, Barbara Damrosch, who, along with her husband, Eliot Coleman, run one of the oldest, and most successful organic farms in America. Ms. Damrosch has been called “the queen of organic growers” by the New York Times, and is a guru for sustainable living. In her new book, The Four Season Farm Gardener’s Cookbook, she shares some of her favorite recipes, while sharing some of her secrets of organic growing. It’s like getting two books in one! I hope you can join us, for what promises to be an insightful discussion and exploration of a true “Farm to Table” icon. Spring Summer Rolls 8 oz. package of rice spring roll skins 2 carrots grated 2 beets, peeled and grated 1 cup, cut on the diagonal, snow peas 1 cup of chopped mango juice of 1 lime ½ cup chopped peanuts 1 cup of cilantro leaves 1 cup water ½ cup sugar ½ cup vinegar salt Make a marinade with the water, vinegar and sugar. Put ½ of marinade over carrots and ½ over beets. Let them marinate for 2 hours (or overnight in refrigerator). Drain the marinade from the beets and the carrots, and then squeeze out the remaining juice with your hands. Squeeze the juice of the lime over the chopped mango. Fill a pie pan with warm water, and dip the spring roll skin into the water for 30 seconds, until soft. Lay out on flat surface. On the first third of spring roll skin, spread grated carrots, then beets, top with mango, peanuts, snow peas and cilantro leaves. Starting from the bottom, roll up skin over veggies, fold in sides and continue rolling. Serve with dipping sauce. Peanut Dipping Sauce 1 cup ground peanuts 1 tbs. red curry paste ¼ cup tamari ¼ cup mirin ½ cup water 1 Tbs sesame oil Combine all ingredients in blender