Christmas starts early on B&Ds Farm. Through November up to December we offer unique holiday pot arrangements for your outdoor decorations. You can find our pre made evergreen pots at the St. Paul and Minneapolis farmers market. Scheduling an appointment with us to customize your pots or window box at your home or office before the soil freeze is always a option. Our supplies are limited due to the high volume of order and because the cold weather in Minnesota does permit our schedule, we start taking christmas orders during the middle of October to make sure all orders are fulfill before the big freeze.
We make this with vegetables from our freezer that we need to empty before the coming harvest.
Frozen or fresh cilantro (coriander leaves) long stems removed, about 1 cup chopped
¾ cup roasted unsalted peanuts
1/3 cup Sriracha hot sauce or 1 red Thai chili (optional)
2 Tablespoons lime zest, grated fine
¼ cup fresh lime juice
¼ cup toasted sesame oil
1 Tablespoon packed brown or raw sugar OR 1 Tablespoon agave or real maple syrup
2 large cloves garlic, peeled
1 ½ teaspoons sea salt
Blend in blender until smooth and set aside
2 cups quinoa, any kind, any color.
1 can or 14 oz. box unsweetened coconut milk
1 1/3 cup vegetable broth (left over from steaming or boiling veggies)
1 teaspoon sea salt
1 pkg (14 – 16 oz.) firm tofu, cubed
2 medium carrots
1 medium broccoli
4 scallions or green onions
2 Tablespoons olive oil
Bring the above ingredients, but not the dressing, just to almost boiling. Cover and set on stove top ‘simmer’ setting for about 25 minutes or until quinoa is fluffy. DO NOT stir during cooking. Leave cover on 15 more minutes or chill in refrigerator. This can be served at room temperature or cold. Toss the quinoa and move to a large serving dish. Drizzle on dressing. Garnish with thinly sliced scallions, chopped fresh cilantro and coarse chopped unsalted roasted peanuts.