Queen Anne’s lace, the wild carrot The wild Queen Anne’s lace or wild
carrot is a lovely member of the family. Its roots are edible but best eaten very young as they soon get woody and fi- brous. Queen Anne’s lace seeds have been used as a contraceptive for centu- ries. In modern tests, the seeds have been
proven to interrupt the attachment of the egg to the placenta by blocking pro- gesterone synthesis. The flowers also produce a creamy colour if used as dye.
Gayl’s bean sprout spring roll Carrots in fashion In the early 1600s of England, it be-
came fashionable for a time for ladies to add carrot tops to their hats in place of feathers. A touch of spring brightened dark
winter days when the top of a carrot was cut and set in a shallow dish of wa- ter. Soon the feathery leaves of a carrot top would emerge bringing thoughts of spring to the cold and dreary days.
3 cloves minced garlic 1 medium red onion (chopped) Approx. 3 cups bean sprouts 1 large sweet potato 2 cups julienned carrots ½ pound ground pork 1 package spring roll wrappers (thawed if frozen) Cooking oil Salt
pepper
Few sprigs of cilantro Dip:
3-4 tbsp Vinegar 2 tbsp Soy sauce 1 tbsp Chopped onion Sugar
3-4 stems of fresh Cilantro Ground pepper
Baby carrots Real baby carrots were once slender
and tender. Now some varieties have been developed to be harvested young, when they are still short, but with a car- rot shoulder. However, most of the produce sold
as “baby carrots” are actually mature carrots peeled and cut down to about two inches long. They are salvaged from misshapen produce that previously was wasted or repurposed into juice or for animal food. More sweetness had been bred into them to make them desirable as snacks. What about that rumour that manu-
factured baby carrots are washed in chlorine? It is true, but the amount used is harmless to humans. The white coat- ing that sometimes forms on bagged carrots is simply a result of the carrot drying out.
www.localgardener.net
Preparation: Fry the sweet potato in cooking oil over medium high heat until cooked. Remove from pan and set aside. Sauté the garlic and onions until garlic
is golden brown, then add the ground pork. Add a tiny bit of soy sauce to give it flavouring. When the pork is cooked, add the car-
rots and continue to stir fry until carrots are cooked. Add the bean sprouts last and do not over cook. Add the fried potatoes, chopped ci-
landtro, salt and pepper to taste, then take off heat and set aside. To prepare the rolls, place the spring roll
wrapper on a clean plate, lay a heaping table- spoon of the filling diagonally on the corner of the square wrapper nearest you. (Note: try not to get too much liquid into the wraps so it doesn’t get soggy when fried).
Roll from the corner with the filling
until you are halfway to the middle of the square. Fold in the left and right corners of the wrapper so they are tucked into the rolled part, and then continue rolling till you reach the other end of the wrapper. Secure roll by dipping your fingers
into water and wetting the ends to paste them shut. To fry spring rolls, heat about 1-2
inches deep of oil (depending on how big your spring rolls are) in a pan over me- dium high heat until hot. Carefully place the spring rolls in the oil allowing them to fry evenly until golden brown (about 1-2 mins). Place fried spring rolls on paper towel to drain. The secret to a perfect spring roll is the
dip! To prepare the dip, in a sauce bowl, put 3-4 tbsp vinegar, 2 tbsp soy sauce, 1 tbsp chopped onion, 3-4 stems of fresh chopped cilantro and ground pepper to taste.
Add a tiny pinch (about 1/8 tsp) of sugar to cut the acid taste of the vinegar.
Foodie 2012 • 13
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