Honeychick Homestead

Homestead, Health, and Happiness


Leave a comment

Peach and Cilantro Salsa

IMG_0067

Harvest is in full swing here on my little homestead! I’ve been busy eating and preserving the 90 pounds of peaches my big peach tree produced this year. I was visiting friends a couple weeks ago and a book they had called Canning for a New Generation caught my eye.

I asked how they liked the recipes compared to the classic Ball Complete Book of Preserving and they said it had more unique and modern recipes. They were sweet enough to let me borrow it and it was perfect timing since I had so many peaches in my garage fridge waiting to be preserved!

As I quickly flipped through the book, this recipe jumped out at me and I was super excited to give it a try! If you don’t want to deal with the preserving part, this would be an excellent side dish to serve at a summer party, just be sure to cut the recipe in half.

Canned peaches would work well if you prefer not to peel fresh peaches or you could substitute with nectarines, since they have a smooth skin.

Prep time: 1 1/2  hours, if using fresh peaches or 45 minutes, if using canned peaches or nectarines.

Fresh recipe serves: 8-10

Canning recipe makes about 5 pint jars.
Continue reading


Leave a comment

Black Bean and Quinoa Salad

After an extremely busy March, I’m getting back to my regular routine and finally have more time to cook dinner!IMG_6252    During the past couple months, my acupuncturist has occasionally mentioned my kidney pluse has felt weak, this doesn’t mean I have a kidney problem, just that they could use extra support to get back in balance. Continue reading


5 Comments

Spicy Burdock Salad

P1050788

This is my attempt to recreate the Spicy Burdock Salad found at Delica in San Francisco. If I could be “in love” with a salad, this would be the one! Even though it’s called Spicy Burdock Salad, it really isn’t that spicy at all!

I first tasted this heavenly salad several years ago during my first visit to the Ferry Building Marketplace. During my most recent trip to farmers market, I made sure I had lunch at Delica again. I wasn’t disappointed!

Since my most recent trip was right before the New Year, I decided to make this salad for my in-laws Japanese New Years Day gathering. Thankfully, I found the salad girl of Say Yes to Salad also loves this salad as much as I do, and she had a version of the recipe on her blog. Her version was a great starting point for helping create my version of this salad.

I believe her recipe left out some key ingredients, like lotus root, mizuna, and mirin. I do think it’s important to include the all three. The lotus root and mizuna have great taste! If you can’t find mizuna use arugula, and water chestnuts are a suggested substitute for lotus root, but I REALLY think lotus root is a key ingredient 🙂

IMG_5702

Burdock root on the left, lotus root on the right.

One ingredient that may be hard to find is konnyaku, (Japanese yam) I have asian markets, like Mitsuwa nearby. If you don’t have an asian market near you, substitute with another vegetable, or leave it out. The konnyaku is included more for texture, than taste.

Here’s a picture of the sliced burdock, and carrots, the square, purplish item is the konnyaku.

IMG_5706

The bulk of this recipe is the prep work of peeling, cutting, and chopping the various ingredients. And yes, it takes about an hour if you’re a “slow chopper” like me. I promise it’s worth the prep time! After the prep and the short cook time, it needs to marinate overnight and then it’s ready to be devoured!

Serves 4   Prep time: 1 hour, plus 8 hours marinating.  Cook time: 10 min Continue reading