Monday, August 23, 2010

Borage Lasagna

Borage growing at Lancaster Farmacy.

Borage was included in last week's Community Supported Medicine (CSM) shares, and this week some of you may find it in your CSA shares! Below is an excerpt from last week's CSM newsletter, written by Eli at Lancaster Farmacy, containing information about this fascinating plant, as well as some helpful cooking tips and a recipe:

Borage Borago Officinalis
Borage is a bushy green plant that has whimsical flowers that blossom when it is mature. All parts of this plant are used except for the roots in medicine as well as cooking. It is valued in changing one's mood and energy and has been claimed to be used for spiritual reasons. An old Latin verse goes: Ego Borago, gaudia semper ago. ("I, Borage, bring always courage.")

You can eat your Borage fresh or cooked like spinach (see recipe below). It has a hairy texture, which is avoided by mincing it into to small pieces to add to your salad. It excludes a fresh cucumber-like flavor. The flowers of Borage are savored for their sweet flavor and beautiful vibrant color. They are added to salads, or candied as a cake garnish. They are also fun to freeze in ice cube trays and added to lambic ales or lemonade teas. When using Borage flowers in a salad, be sure to add them on top at the last minute to avoid wilting and discoloration.

Borage Lasagna:
2 jars spaghetti sauce
9 ounces fresh Borage
1/2 lb carrots
1/2 cup chopped fresh parsley and basil, mixed
4 cloves minced garlic
1/4 cup vegetable broth
1 block of tofu (firmness doesn't matter, but preferably soft) or meat
8 ounces of vegan or regular cheese
2 tablespoons lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles
1/4 cup nutritional yeast
olive oil

1. Cook your lasagna according to the package directions.
2. Chop your carrots until they are completely broken up and diced (no chunks!!).
3. In a skillet, heat olive oil and saute garlic, parsley, and basil for about one minute.
4. Add carrots and vegetable broth and simmer uncovered for about five to seven minutes.
5. Add tofu or meat and/or cheese, according to your preference. If using vegan cheese, add lemon juice and stir well. This is your "cheese." Stir over medium heat until it starts to become melty.
6. Add nutmeg and nutritional yeast. Stir and simmer for a few more minutes.
7. Remove from heat and set aside, but KEEP WARM.
8. Put the Borage in a food processor and chop it until it is a very fine consistency.
9. In an 11x17 inch baking pan, lay a layer of sauce down over the bottom (very thin). Spread cheese as the next layer, then Borage. Spread sauce over Borage. Repeat again until you have finished your layers, make sure that the sauce is your final layer.
10. Cover with foil. Leave room on the top for a bit of rising.
11. Bake a 375 degrees F. for 40 minutes to one hour.
12. Uncover an bake an additional 5 to 10 minutes.
13. Let cool and firm on top of your stove. Serve and enjoy!

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