Tuesday, 4 December 2012

Strawberry and Rhubarb Kasha Breakfast


Nothing says 'Hello Summer' like a big collection of fresh strawberries. Seasonal and local. That's the aim right? You'd think that would be easy, living in a fruit and vegetable growing area. Sadly, if you shop at the supermarkets then usually the food has been driven half way across the state, if not the country, before it gets back to us. That's why farmers markets and 'pick you own' opportunities at farms are such an important choice for sustainable eating. Many farms, especially of fruit, offer 'pick your own' prices which are better than average, and the actual picking is so rewarding! Kids love it, even really young ones. Deciding what to do with all the freshly gathered produce...now that can be a challenge. After a lovely time gathering a big bundle of strawberries at our local strawberry farm they hardly made it home! I did manage to save some for stewing, and mixing them into this buckwheat kasha made a perfect breakfast.



Strawberry and Rhubarb Kasha Breakfast

2 handfuls of Whole Strawberries
1 bunch of Fresh Rhubarb Stalks
1 Cup Buckwheat Kernels
Honey/Maple syrup to taste
Yoghurt

Chop the rhubarb stalks into 2-3cm pieces and place in heavy based pan with strawberries and a little water to stop them sticking. Bring to the boil and allow to stew until soft (about 10-15 minutes). Add honey or maple syrup if desired for sweetening. Use this stewed fruit on its own as a treat, as a filling for dessert pies, added to muesli etc. AND:

Dry toast the buckwheat kernels in a saucepan or skillet until smelling toasted and going brown (be very careful not to burn them). Add water to cover them and cook until all the water is absorbed (this is called kasha). Add 1/2- 1 cup of stewed fruit (as above) to saucepan and stir through. Add a touch more water if the kasha is still a little crunchy. 
Enjoy topped with organic cows or goats yoghurt and a drizzle more maple syrup. 



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