awesome allium crackers

Looking for a new flavor to fill the void of mid-spring, when the previous fall’s stored butternut wanes and we don’t yet have local broccoli for croccolis, I started playing around with what is abundant and nutritionally so important this time of year– Alliums!  Spring’s rainy weather and temperature swings can make us all vulnerable to colds, and alliums like onions and garlic offer proven immune-boosting properties, helping inhibit inflammation. I won’t bore you with the details of why alliums are awesome here, but you can read more about the benefits of onions in a quick summary by Care2.

I use spring onions and green garlic (currently from Bellair Farm) in this recipe, roasting them lightly to enrich the flavors. I suspect I’ll probably continue to tweak the spices this season to find the perfect flavor combination, but here is the present ingredient list:

golden flax seeds*, millet*, sunflower seeds*, locally grown spring onions (Allium x proliferum), green garlic, water, dates*, unfiltered apple cider vinegar*, extra virgin olive oil, sea salt, cumin*, black pepper*, turmeric*,  brown mustard*

           (*certified organic)

pesto crackers

with fresh garlic, swiss chard, and organic golden flax

Since first bartering with Ben at Little Hat Creek Farm for basil in June 2015, I had an itch to invent a crisp cracker with the intense flavor of pesto. After a couple hours at the city pool the next day, I whipped up a mini-batch test version of these just in time for dinner (bartered Twin Oaks vegetarian chorizo with sauteed onions and greens), and was lucky enough to catch them before burning while juggling everything else. They were an instant hit as we ate them still warm, even with Fionn, who tasted one and asked for another with a mouth still stuffed with the first one.

I’m particularly excited  to include authentic Spanish smoked paprika sea salt from Spanish Food Works in these crackers. Jane Gregg, the maven of la comida de España behind Spanish Food Works, bartered her smoked pimentón salt for crackers during the soggy Saturday storm at City Market in summer 2015, and I suspected it would work well with the basil and garlic. A year later, I’ve made a few tweaks to the original test recipe, I can say that these are now ridiculously tasty and honestly nutritious. Welcome back, basil season!

Local producers: Spanish Food Works (smoked pimentón), Little Hat Creek Farm & Brightwood Vineyard & Farm (basil), Avant Gardens (fresh garlic)

Ingredients: organic golden flax, organic millet, organic raw sunflower seeds, filtered water, fresh basil, Swiss chard, organic unfiltered apple cider vinegar, organic dates, locally grown garlic, organic extra virgin olive oil, smoked pimenton flor de sal, smoked paprika

el cuatro (four seed roasted red pepper cracker)

I have been looking forward to the full swing of red pepper season, and here we are in mid-late August with the staff at Whisper Hill Farm‘s market stand nearly begging people to buy whole flats of the things.  I took them up on the offer last Saturday, bartering a four-pack of superstar omega bars to keep those hard-working ladies fueled as they packed up after market.

On Monday, a visit from the woman who must be the most self-sacrificing friend in the universe found us, with our collective clan of three boys, in our garden. You know that point in late afternoon, about an hour after waking naptime, when toys start to be used a little too aggressively, evidenced by balls hurling through the air, yelps that “so and so hit me with the book,” etc.? At that point, you know you missed some magic window in which smarter moms would have proactively transitioned everyone to an outside activity. Oops. I had been waiting for my first delivery from bulk distributor Dutch Valley Foods, headed my way on a tractor trailer with a vague ETA. Awaiting a call from the driver when he got close, we headed out to the garden. Fionn was eager to show his friends Carter (5yo) and Alan (3yo) how to pick tomatoes, which he is quick to remind you that he doesn’t like (“they are too squirby for me”), but respects simply because red, he now repeatedly declares, is his favorite color.

Carter had the idea to make a salad, so I offered the challenge to see how many colors we could find for it. The eager team waded from tomatoes to peppers to beets to carrots, through knee-high weeds in what other people might refer to as a “lawn.” We got a meager but respectable haul, and I used some of their very carefully-harvested cherry tomatoes (and basil) in the dough mixture.

These crunchy crackers are packed with Vitamin A and C from ripe red peppers and cherry tomatoes, but also chock full of nutritious seeds, including flax and chia.

Ingredients: roasted red peppers (Whisper Hill Farm), organic millet, organic flax seeds, organic raw sunflower seeds, cherry tomato, organic chia seeds, filtered water, organic extra virgin olive oil, organic dates, organic apple cider vinegar, sea salt, roasted garlic, fresh basil, smoked paprika, cayenne