Saturday, November 1, 2008

Camelina Seed … A New Delicious Way to get your Omega-3’s

A small Washington farm is growing an ancient oil seed crop from Celtic Europe not only because itxidants and vitamin E, but because it

Healthier than flax, Camelina Seed and Camelina Oil arenall Eastern Washington Farm is producing it as fast as can sell it.

et over how delicious it was,�I found out how healthy it is and knew immediately both Camelina seed and oil were a perfect fit for

As soon as the products were online, orders started rolling in from bird lovers who feed the seed, also known as Gold of Pleasure, to their canaries, researchers studying the health benefits, and farmerto grow their own crops.

Marx went on to say, n consumption, the oil is great in salad dressing and has such a delicious nutty flavor that itoasted, added to salads or baking mix. We had no idea, other unusual applications would begin to surface.

For centuries Camelina oil was a part of the daily diet from Siberia to Spain called various names including Leindotteroil, Gold-of-Pleasure, German Sesame, Wild Flax and Ya-Ma-Ji.

Camelina crops were dormant up until about 10 years ago. When the effects of modern, neutral-tasting, refined food oils became a health concern, German scientists realized the health benefits of cold-pressed Camelina A single teaspoon of the oil contains the recommended daily intake of Omega 3 which enhances heart health, blood flow and brain function.

Compared to flax (a combination of oil and fiber), Camelina is highly valued for its broad range of fatty acidsatio of 3:1.

Camelina also contains monounsaturated fats that beneficially influence cholesterol and is rich in gamma tocopherol and vitamin E.

Eastern Washington farmers began producing Organic Camelina about three years ago and since then top chefs in the Pacific Northwest have become very enthusiastic about the oil.

Here author of the James Beard Award-winning Foods of the Americas. This recipe was reprinted with permission by Lentz Farms.

Tomato Salad with Camelina Oil and Sheep Cheese

Serves 4 to 6


4 large, ripe tomatoes
1/2 cup Lena Camelina oil
1/2 cup mixed herbs - flat leaf parsley leaves, chopped, chives with their flowers when available, minced; basil leaves with flowers when available
1/2 teaspoon coriander seed
freshly ground 1/2 teaspoon pepper corns
freshly ground Utah or Kosher Salt
1 cup shaved, ripe sheep or goat milk cheese


About an hour and up to 2 hours prior to your meal, choose a platter that in your estimation is large enough to present the sliced tomatoes. Rinse the tomatoes and wipe dry. Slice and lay or shingle your tomatoes on the platter. Drizzle the camelina oil over the tomatoes. Evenly distribute the chopped herbs and flowers among the tomatoes. Grind the coriander, pepper and salt over the tomato slices.

Use a box grater with the slicing blades - as opposed to the grating surface - to shave the cheese. Distribute the shaved cheese evenly over the whole. Serve at once or hold, covered and at room temperature, for up to a few hours.

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