Begin the New Year with the best of intentions and the best of locally grown produce from BermyFresh. Bermuda’s resident urban farm has produced microgreens, baby lettuce greens, herbs and shiitake and oyster mushrooms since 2015. Grown in the absence of pesticides, herbicides and GMOs, BermyFresh produce is always fresh, nutritious and flavourful and a great way to add value to New Year resolutions. Incorporate BermyFresh produce into your daily diet and experience the healthy benefits of Bermuda’s freshest produce.
1. Get a Boost with BermyFresh Microgreens
Microgreens are often seen adorning plates and cocktails but these mighty greens are more than just a garnish. Packing a powerful punch, microgreens are robust in flavour and boast incomparable health benefits. With nutrient values significantly higher than in their mature counterparts, microgreens are rich in essential vitamins and minerals, are an excellent source of enzymes, are high in amino acids, are antioxidant-rich and have high levels of chlorophyll, which is a powerful blood cleanser.
Recipe for Chipotle Lentil Tacos with Avocado & Microgreens
Ingredients:
1/2 cup black lentils
1 1/2 cups vegetable broth
1 minced chipotle in adobo sauce
1 to 2 tbsp adobo sauce, divided
2 tsp lime juice
1/4 tsp salt
1/2 tsp cumin
1/2 tsp coriander
1/2 avocado, cut into small cubes
1 cup BermyFresh microgreens
1 tsp fresh lime juice
1/2 tsp honey
1 tspn olive oil
4 to 6 corn tortillas
1-2 oz cotija, feta or goat cheese
Minced cilantro, garnish
Rinse the lentils. Place them in a saucepan with the broth, minced chipotle, 1 tablespoon adobo sauce, lime juice, salt, cumin and coriander. Bring to a boil, then reduce to a simmer; cover and cook until lentils are tender but not mushy, 22 to 25 minutes. Taste and add more adobo sauce, if you’d like more heat.
Combine the avocado and microgreens. In a small bowl, beat together lime juice, honey and olive oil. Pour over the microgreens and avocado, tossing until greens are coated. Divide the lentil mixture among the tortillas. Top with the avocado salad, crumbled cheese and minced cilantro.
2. Fight Toxins & Free Radicals with Baby Salad Greens
Like Microgreens, baby salad greens are the younger version of their mature counterparts and pack more nutrients too, particularly vitamins A and C, beta-carotene, calcium, folate and tons of fibre. They also contain a bevy of phytonutrients and antioxidants, neutralising free radicals that lead to cancers and chronic diseases.
Recipe for Salad Greens with Pears, Cranberries, Pecans & Goat Cheese
Ingredients:
BermyFresh baby salad greens
2 ripe pears
3/4 cup dried cranberries
1/3 cup very thinly sliced red onion
Balsamic vinaigrette
3/4 cup pecans
3/4 cup crumbled goat cheese
Place the mixed baby greens in a large bowl.
Peel the pears and cut into thin slices, removing the core and any seeds. Add the pear slices, cranberries and sliced red onion to the bowl with the greens. Toss with enough balsamic vinaigrette to lightly coat everything in the bowl. Sprinkle the pecans and the goat cheese. Serve immediately.
3. Get Medicinal with Shiitake Mushrooms
Often Referred to as the “miracle mushroom,” the shiitake fights cancer cells and infectious disease, boosting the immune system and brain function, while serving as a rich source of B vitamins.
Recipe for Chicken Dumplings with Shiitake Mushrooms
Ingredients:
3 1/3 cups all-purpose flour
1 cup water
2 tbsp vegetable oil, plus 3 tbsp
1 small onion, finely chopped
8 oz chopped BermyFresh shiitakes
1 lb ground chicken
2 tsp sesame oil
3 tbsp soy sauce
1 tsp sugar
2 tbsp dry cooking sherry
Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a dough. Cover with a damp cloth and let the dough rest for an hour.
In a large pan, heat 2 tbsp oil over medium heat. Add the onion and cook until translucent. Then add the mushrooms and cook for 8-10 minutes. Transfer to a bowl, along with the ground chicken, sesame oil, soy sauce, sugar, wine and 3 tbsp oil. Stir together until the mixture resembles a paste.
Divide the dough into 48 equal pieces. Roll out each piece into a rough circle about 3 1/2 inches in diameter, and add about 2 tbsp of filling. Pleat the dumplings and ensure they are tightly sealed.
Place the dumplings on a parchment-lined tray (spaced apart) and freeze solid before storing in freezer safe bags, if desired.
To cook the dumplings, add a tbsp of oil to a skillet over medium high heat. Add the dumplings and allow to fry. When the bottoms of the dumplings are lightly golden brown, add enough water to come about 1/4 inch up the pan, and cover. When the water has steamed off, uncover, and allow the dumplings to continue frying until golden brown. Serve with chili oil, soy sauce, or your favourite dipping sauce!
BermyFresh produce can be purchased at grocery stores across the island including Miles Market, Harrington Hundreds, Lindo’s and The Supermart. Call (441) 236-3400 or visit www.bermyfresh.com for more.
