Lucky Bowl

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Here is what you get when you have the full choice of harvest (Rcp# 74)

Ingredients for ‘Lucky Bowl

  • 110–130 g of red cabbage leaves from the inner red and white structure.
  • 100–130 g of fennel bulb (without stems or hard parts)
  • 300–350 g of bush beans (or other fresh, cuttable green beans)
  • 300–350 g cremini mushrooms
  • 1 spring onion with greens
  • 6–8 small tomatoes (Roma or cherry tomatoes)
  • One large apple that is good for cooking and baking
  • Four to six large radicchio leaves
  • Three handfuls of oak leaf or red romana salad
  • 100 ml of olive water (preferably from a jar of green olives)
  • 200 ml of broth (homemade; see the AnyBroth recipe)
  • 1 tablespoon agave syrup
  • 3-4 tablespoons of oat yogurt
  • 3 tablespoons of chestnut flour (or 5 pre-cooked chestnuts, mashed without any hard residue)
  • Two tablespoons of walnut pieces broken into small bits (broken pistachio kernels also work).
  • One handful of lemon balm (wash if necessary; fresh lemongrass or a piece of organic lime peel works as well).
  • One fresh savory twig (wash if necessary)
  • ½ teaspoon of your favorite herbal mix. I used a wild herb mix containing bear’s garlic, wild real oregano (aka Dost), wild thyme (also known as Quendel), stinging nettle leaf, and dandelion leaf.
  • Three to five fresh ginger leaves, or a medium-sized piece of ginger cut into three slices
  • ½ teaspoon bear’s garlic salt
  • Ground caraway
  • Freshly ground nutmeg
  • Freshly ground pepper
  • Canola oil for the pans
  • 200 ml of cool water (room temperature or less)
  • 1 – ½ liters of hot water (from electric kettle)

Preparations for ‘Lucky Bowl’

  1. Wash and cut the red cabbage into small pieces (2-3 cm x 2-3 cm, max.). Put them in a frost-resistant box and store them in the freezer while you prepare the rest of the ingredients.
  2. Wash the beans, chop off the ends, and cut them into pieces of about 3 cm length. Put the bean pieces into a sauce pan and cover with hot water (85-100°C) from an electric kettle. Add ¼ teaspoon of ground caraway. Leave in the liquid for 10 minutes, then drain carefully through a sieve (all liquid gone!).
  3. Wash and cut the fennel into about the same size pieces as the red cabbage and set it aside in a bowl.
  4. Wash the cremini mushrooms and cut them into equally sized pieces (quarter a medium sized mushroom, and adjust the rest of the pieces). Wash and slice the spring onion with green. Set aside on a plate. You can use the same plate, but do not mix the onions with the mushrooms.
  5. Wash the salad and set aside in a colander to drain.
  6. Mix the 3 tablespoons of chestnut flour with 200 ml of cool water (room temperature, max.). Stir until the flour is completely dissolved. Heat up the broth in a saucepan and bring to a boil, then add the dissolved flour. Simmer at medium heat for 5 minutes, until the sauce starts to thicken. Then, turn off the stove and remove the saucepan from the heat. Add agave syrup, olive water, and herb mix to the sauce. Set aside to cool.
  7. Put 2 tablespoons of canola oil in a medium sized pan. Take the chopped red cabbage out of the freezer and put it into the pan. Heat up and sauté. When the cabbage starts to get a little browned, turn down to low and add the chopped fennel. Sauté both together until the red cabbage is done. Take out and put on a large plate to cool.
  8. Reuse the same pan and add another 2 tablespoons of canola oil, plus the savory twig. Heat up, and add the beans. Sauté until the beans are tender but still have a little bite. Add freshly ground nutmeg and freshly ground mild pepper, then take out of the pan and put into a heat resistant bowl. Stir well, then cover with a lid to keep warm (leave opening).
  9. Reuse the same pan and add another two tablespoons of canola oil. Heat up until the pan is warm, then add the cremini pieces. Sauté on medium heat until the mushrooms are starting to lose water. Then, add the chopped onion and stir well. Turn down, add bear’s garlic salt, turn, and let sauté for another 5 minutes. Turn off the heat. Unite beans and mushrooms in the pan and move to mix.
  10. Wash and cut the apple. Cut the kernel out and chop it into sugar cube sized pieces (with peel). Use a small (coated) pan to warm up the walnuts, the lemon balm, and the ginger (leaves or pieces). Turn down to medium and add the apple pieces. Add a little canola oil to prevent the apples from sticking to the pan. Toss frequently until the apples are starting to get tender. Turn off the heat and leave in the pan.
  11. Wash and slice the tomatoes, and set aside. Add the oak yogurt to the sauce and check the taste. It should have a mild, herbal taste to it with a slightly fruity/sour hint. If it is too spicy, add another tablespoon of oat yogurt.
  12. Tear up the salad and arrange it in a large salad bowl (or a deep pasta plate) so that the radicchio is on top. Leave one quarter free. Into that free quarter, you pour the red cabbage and fennel mix. Fill the bean and mushroom mix into the bowl on top of the red cabbage and fennel. Spread the tomato slices over the salad. Pour the sauce over the whole arrangement, then put the apples and nuts on top.

Makes 3 – 4 servings. Gently mix the ingredients when you eat them to get changing combinations.

Side Notes:

  1. This is the true cornucopia of harvest. In this bowl, you get innumerable combinations of different tastes and ingredients. I love it. This is also a very good dish for a table with friends. Just adjust the amount. This recipe will fill up three. So, if you are 9 or 10, triple it. Add a little dessert, and you have all the time on your hands to enjoy and talk. The “Lucky Bowl” is also perfect to prepare with 2 or 3 people helping with the chopping and other preparations.
  2. I named this “Lucky Bowl” because to have such an abundance of food at this time of the year makes me and us very lucky. Down in southern Europe after the heat wave and other parts of the world for weather catastrophies and many other reasons, the situation is an entirely different one …

Please note: For all my recipes (text) on this blog (By MagS, Parsley-Lane Blog) I grant a CC license under the terms of BY-NC-SA 4.0 (Attribution-NonCommercial-ShareAlike). For further explanations, please see the Legal Notice or visit creativecommons.org.