Jun
20
    
Posted (Lori) in News
Dear CSA Member
This is a very busy time on the farm.  The harvest is now well underway but there are greenhouses full of seedlings needing to be transplanted for fall. Weeds are trying to make a hold and there is constant cultivation to keep them under control. It is hard to keep up with all that needs to be done day to day.  It is also a wonderful time of year when months of work which was started in February is ready for harvest.
This is salad season.  It comes and goes quickly so enjoy the greens of spring.  The Romaine can be grilled, Lettuce Soup recipe is on the farm website and if you are invited to dinner or a party, volunteer to bring the salad!  This week the lettuces are beautiful.  The lettuce is mature but still sweet and tender.  Frisee Endive is new this week.  Finely serrated leaves are great in a salad.
Summer Spinach is a staple on the farm and the first delivery will come in your share this week.
It seems a bit early but you may like to make a note on your calendar that the Fall Farm Festival will be held September  3 this year.  It is a great day to share with family and other CSA members on the farm.
The CSA Marketplace is open and you can log into your CSA Member Account to order Honey, Maple Syrup, Coffee and Chocolate.   Mushrooms are also available weekly from the Marketplace.  Mushroom orders must be received by Friday 11 AM.  All of the products that we offer on the Marketplace are grown or produced on small family farms.  Support family farmers locally, in Central America and Grenada with your Marketplace order.  http://www.stoneledge.farm/marketplace
*Please note that the labels for the Maple Industry have changed.
Formally Grade A is now- Maple Syrup Grade A  Dark Color Robust Taste
Formally Grade B is now- Maple Syrup Grade A Very Dark Color Strong Taste
Same syrup, different labeling system
Enjoy the Harvest
Stoneledge Farm
-Romaine Lettuce-1 head
-Frisee Endive-1 head
-Garlic Scapes-4 each
-Summer Spinach-1 bunch
-Summer Daikon Radish- 2 each
-Buttercrunch Lettuce- 1 head
-Napa Cabbage-1 head
-Red Mustard- 1 bunch
-Red Tide lettuce- 1 head
Mushroom Shares-White Button
Any updates to the list will be sent out on Monday night.



 
Jun
20
    
Posted (Lori) in News

VIVECA’S KIMCHEE

Viveca sent a wonderful recipe that can be used with the Napa Cabbage or Daikon that we’re getting this week. She writes:

If we’re getting more cabbage or daikon this summer, kimchi is also a great use of all three! This makes a ton, but is easily halved if you want less! I like using other vegetables, like brussels sprouts or bok choi too if you have them on hand.

Easy Kimchi Recipe

1 napa cabbage

1/2 cup kosher salt

About 12 cups cold water

8 ounces daikon radish, peeled and cut into 2-inch matchsticks

4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)

1/3 cup Gochugaru – see note

1/4 cup fish sauce

1/4 cup peeled and minced fresh ginger

1 tablespoon minced garlic cloves

2 teaspoons dried shrimp (optional)

1 1/2 teaspoons granulated sugar

Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover, making sure the cabbage is mostly submerged. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.

Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.

Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. (Highly recommended to use gloves for this portion!)

Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight-fitting lid and seal the jar.

Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

NOTE: An essential ingredient in Korean cuisine, gochugaru (or kochukaru) is a coarsely ground red pepper with a texture between flakes and powder. Traditionally, gochugaru is made from sun-dried chile peppers, and versions that are prepared in this manner are still considered the best tasting. The flavor is hot, sweet, and slightly smoky. Substitutes like crushed red pepper or cayenne just don’t compare!

DAIKONS

I’m always happy to get daikons—there are so many ways to use them.

–Slice them thinly and layer into sandwiches; smoked turkey with daikon and egg salad with daikon are two possibilities.

–Make slices a bit thicker and use them as crudités; they are great with hummus and techina

–Shred them; peel, cut into chunks and put them in food processor. Whirl for just a few seconds. Throw them into salads or eat as a side dish. One of my favorite salads is bok choy, watercress, shredded daikon with tahini-soy sauce.

Stir-Fried Bok Choy and Daikon with Crisp Tofu (Mark Bittman)

Makes: 4 servings

This has everything you want in a stir-fry: delicious bok choy, with its wonderfully creamy stems; sharp daikon radish; crusty pan-fried tofu; and a load of spice.

Tempeh, the nutty fermented soybean cake, also goes beautifully with bok choy. If you want to use it in place of the tofu, crumble it into the hot oil and stir until it’s crisp, 5 to 7 minutes.

1 head bok choy

4 tablespoons vegetable oil

1 block firm tofu (about 1 pound), cut into 1?4-inch slices and patted dry

1 onion, chopped

1 tablespoon minced garlic

1 tablespoon minced ginger

1 or 2 fresh hot chiles (like jalapeño or Thai), seeded and minced

8 ounces daikon radish, cut into 1?4-inch coins

2 tablespoons soy sauce, or to taste

Black pepper

1. Cut the leaves from the stems of the bok choy. Trim the stems as necessary, then cut them into 1-inch pieces. Cut the leaves into wide ribbons and keep them separate from the stems.

2. Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, slide in the tofu, working in batches if necessary to avoid overcrowding the pan. Cook until the bottoms are crisp and golden, 3 to 5 minutes; carefully  flip and cook for another 3 to 5 minutes on the other side. When the tofu slices are done, transfer them to paper towels to drain.

3. Add the remaining 2 tablespoons oil to the pan and raise the heat to medium-high. When it’s hot, add the onion, garlic, ginger, and chile and cook, stirring, for just 1 minute. Add the bok choy stems and daikon and cook, stirring occasionally, until they just lose their crunch, about 3 minutes.

4. Add the bok choy leaves and about 1?2 cup water. Cook, stirring occasionally, until the liquid evaporates and the stems and radish are fully tender, 5 to 10 minutes; add a little more water if necessary. Return the tofu to the pan, stir in the soy sauce, and sprinkle with black pepper. Taste and adjust the seasoning. Serve hot or at room temperature.

CARROT & DAIKON PICKLES (SAVEUR)

MAKES ABOUT 3 CUPS

½ lb. carrots, peeled and cut into matchsticks

1½ lbs. daikon, peeled and cut into matchsticks

2 tsp. kosher salt

1 tsp. plus ¼ cup sugar

½ cup plus 2 tbsp. white vinegar

1. In a bowl, combine the carrots, daikon, salt, and 1 tsp. sugar. Let sit until the vegetables have wilted slightly and liquid pools at the bottom of the bowl, about 30 minutes. Drain vegetables; rinse and pat dry with paper towels. Transfer vegetables to a medium bowl.

2. Whisk together the remaining sugar, the vinegar, and ½ cup warm water and pour mixture over the vegetables. Stir to combine. Set mixture aside to let marinate for at least 1 hour or refrigerate, tightly covered, for up to 4 weeks.

SMITA CHANDRA’S DAIKON CURRY

Note from Lori: I left out the carom seeds and the dried mango; it’s delicious without them, maybe better if you can find them)

2 tbsp. canola oil

1/2 tsp. ajwain (carom) seeds

2 cloves garlic, minced

1/2 medium yellow onion, roughly chopped

1 lb. daikon with greens, peeled and cut into ½” pieces, greens trimmed and roughly chopped

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/2 tsp. ground turmeric

1/4 tsp. red chile powder, such as cayenne

1 tsp. amchur (green mango) powder

Kosher salt, to taste

Chapatis, for serving (optional)

Heat oil in a 12? skillet over medium-high heat. Cook carom seeds until they pop, 1-2 minutes. Add garlic and onion; cook until golden, 5–7 minutes. Stir in daikon and its leaves, the coriander, cumin, turmeric, and chile powder. Reduce heat to medium-low; cook, covered, and stirring occasionally, until daikon is tender, about 20 minutes. Stir in amchur and salt; serve with chapatis, if you like.

FRISÉE

FRISÉE-LARDON SALAD

Buying slab bacon rather than sliced allows you to cut it into the perfect size and shape.

SERVINGS: 4

1 tablespoon distilled white vinegar

4 large eggs

2 tablespoons olive oil

4 ounces slab bacon, cut into 1x¼-inch pieces

1 medium shallot, finely chopped

Kosher salt, freshly ground pepper

½ cup red wine vinegar

2 large heads of frisée, torn into bite-size pieces

Fleur de sel

2 tablespoons 1½-inch pieces fresh chives

Pour water into a large saucepan to a depth of 2″ and bring to a boil. Reduce heat so water is at a gentle simmer and add white vinegar (it helps the egg whites stay compact). Crack an egg into a small bowl, then gently slide it into the water. Repeat with remaining eggs, waiting until the whites are starting to set before adding the next one (about 30 seconds apart). Cook eggs until whites are just set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they finish cooking.

Heat oil in a large skillet over medium. Add bacon and cook, stirring occasionally, until most of the fat has rendered and bacon is starting to brown, 5–8 minutes. Add shallot, season with kosher salt and pepper, and cook, stirring occasionally, until shallot is translucent and softened but hasn’t taken on any color, about 5 minutes. Add red wine vinegar. Bring to a boil and cook until reduced by three-quarters, 5–8 minutes. Taste bacon vinaigrette and adjust seasoning with kosher salt and pepper if needed.

Place frisée in a large bowl and drizzle warm bacon vinaigrette over top. Gently toss until frisée is evenly dressed and slightly wilted and season with fleur de sel and pepper.

Divide frisée salad among plates and carefully set an egg atop each. Season eggs with fleur de sel and pepper and scatter chives around.

Do Ahead: Eggs can be poached 4 hours ahead. Place in a bowl of ice water; cover and chill. Reheat in barely simmering water 1 minute before serving.


 
Jun
14
    
Posted (Lori) in News

STORING

Most of the “hard” vegetables in our spring shares—kohlrabi, turnips, radishes—will last a few weeks in the vegetable crisper without any special attention. Cut off the greens and stems and use them separately within a few days. Wrap the bulbs loosely in plastic bags and keep them in the refrigerator.

Some people say that radishes stay crisper if they’re kept submersed in water; wash them, trim them, and place them in a container filled with water, then stored in the refrigerator.

FREEZING

HOW TO FREEZE ROOT VEGETABLES—this will work for turnips and kohlrabi. For radishes, don’t peel, and cut into discs instead of dice.

From: http://www.weedemandreap.com/freeze-root-vegetables-winter/

When it comes to preserving vegetables, there are a couple different ways to go about it. You can freeze them, can them, or dehydrate them. Some people have success with storing their root vegetables in a cool, dry place. This usually involves building a small root cellar.

While all of these methods are great, freezing your root vegetables is definitely the fastest method. It’s really simple. Here’s how to get started.

Step 1: You must first wash and peel your root vegetable.

Step 2: Dice your root vegetables into 1-inch cubes

Step 3: You need to bring a pot of water to a boil. The reason we’re doing this is because we’re going to blanch the root vegetables to prepare them for freezing. Don’t skip this step!

Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack.

Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals. Use one gallon water per pound of prepared vegetables. Put the vegetable in a blanching basket and lower into vigorously boiling water. Place a lid on the blancher. The water should return to boiling within 1 minute, or you are using too much vegetable for the amount of boiling water. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the vegetable you are freezing.

Turnips, kohlrabi, and radishes should be blanched for 2 minutes.

Step 4: After blanching, remove from the boiling water and place them right into a bowl of ice water.

Step 5: After a few minutes in the ice water, transfer your root vegetables to a towel to dry.

Step 6: Lightly pat the root vegetables dry, then transfer to a freezer ready plastic bag or a vacuum packed bag.

That’s it! Now your root vegetables should be able to be stored in your freezer for up to 9 months in a regular freezer bag, and up to 14 months in a vacuum packed freezer bag!

TIP – To avoid rubbery root vegetables make sure to start with fresh root vegetables and be sure to not over cook them while blanching!

PICKLING

see the Turnip Pickle recipe in the Week 2 recipes; it can be used for kohlrabi and radishes as well.

PICKLED SHREDDED KOHLRABI

From Serious Eats, by Marissa McClellan

http://www.seriouseats.com/recipes/2011/11/shredded-kohlrabi-quick-pickle-recipe.html

2 pounds kohlrabi

2 cups red wine vinegar

2 cups water

2 tablespoons honey

2 tablespoons pickling salt

1 tablespoon grated fresh ginger

1 garlic clove, grated

1/2 teaspoon black peppercorns

1/4 red chili flakes

1.

Wash and dry two quart jars. Set aside.

2.

Clean and trim kohlrabi bulbs. Using a mandoline slicer or a food processor, slice kohlrabi into thin sticks.

3.

Divide the shreds evenly between the two jars.

4.

Combine vinegar, water, honey, pickling salt, ginger, garlic, black peppercorns and red chili flakes in a medium saucepan and bring to a boil.

5.

Once brine is boiling vigorously, remove it from the heat and carefully pour the brine over the kohlrabi.

6.

Place lids on the jars and let them sit until cool.

7.

Once jars are cool to the touch, refrigerate the pickles and eat with salads, sandwiches or meat dishes.

Spicy Quick Pickled Radishes

Source: http://cookieandkate.com/2014/spicy-quick-pickled-radishes/

Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1¼ cup pickles.

1 bunch radishes

¾ cup white wine vinegar or apple cider vinegar

¾ cup water

3 tablespoons honey or maple syrup

2 teaspoons salt

1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)

½ teaspoon whole mustard seeds (optional)

Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds

1      Use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.

2      To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.

3      Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

NOTES

Recipe adapted from The First Mess and Bon Appetit.

MAKE IT VEGAN: Substitute maple syrup or agave nectar for the honey.

CHANGE IT UP: To the best of my knowledge, you can pickle any thinly sliced vegetables in this manner. Try carrot ribbons, cucumbers, red onions, cabbage and/or fennel! The thinner you slice the vegetables, the faster they absorb the vinegar solution and taste like pickles.


 
Jun
14
    
Posted (Lori) in News

KOHLRABI

We’re getting kohlrabi in our shares this week; it’s a lesser-known vegetable and one that looks like it  came from another planet. I find that its best role is as a crudite. Just peel, slice and then dip, dunk, or spread. It’s crisp, holds its shape, and doesn’t have a strong taste of its own. It can also be added to salads and slaws, sliced, chopped, or grated.  Any mashed potato dish can be enhanced with kohlrabi—it’s lower in calories and carbs than potatoes.

ROASTED: Toss with a little oil, sprinkle with salt, pepper, and herbs, and roast or broil; it’s great when roasted with other vegetables.

STEAMED: Slice and steam for a couple of minutes, over water or in a microwave. Then use in soups, frittatas, or spice it up and use as a side dish.

FRITTERS: Grate, mix with egg and breadcrumbs or flour; add salt, pepper, herbs, spices. Heat oil on a griddle, drop the batter in small mounds then flatten. Fry until crispy, then flip.

If you want more elaborate recipes, there is a bunch of them here:

http://www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html

and one that combines kohlrabi with blueberries and fennel here:

http://www.foodandwine.com/recipes/kohlrabi-fennel-and-blueberry-salad:

More:

CRUNCHY RED DEVILS recipe by A. Doncsecz, Vegetarian Gourmet

2 Tablespoons Apple Cider Vinegar

2 shallots, minced

1/4 cup hot red pepper sauce

1 teaspoon grainy mustard

½ teaspoon sugar

2 medium kohlrabi bulbs

Whisk together all ingredients except kohlrabi with ½ cup water. Peel and thinly slice kohlrabi; stir into marinade, coating evenly. Cover and refrigerate 2-3 days, stirring occasionally. Serve cold or at room temperature.

STIR-FRIED KOHLRABI from The Goodness of Potatoes and Root Vegetables by John Midgley

2 kohlrabi, peeled

2 medium carrots

3 tablespoons peanut or safflower oil

3 cloves garlic, peeled and thinly sliced

1 inch piece gingerroot, peeled and thinly sliced

2 green onions, sliced

1 fresh chili pepper, sliced, optional

salt

3 tablespoons oyster sauce (optional)

2 teaspoons sesame oil & soy sauce, each

Slice kohlrabi and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in ½ cup water. Cover, reduce heat and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.

ROASTED KOHLRABI WITH CRUNCHY SEEDS

Adapted from Perfect Vegetables by the Cook’s Illustrated Team

3 medium kohlrabi bulbs, peeled and cut into ¾ inch cubes

2 Tablespoons olive oil

2 teaspoons sesame seeds

1 teaspoon poppy seeds

½ teaspoon fennel seeds, coarsely chopped

Salt and pepper to taste

Preheat oven to 450 degrees. Toss the kohlrabi, oil, seeds, and S & P together in a large bowl until combined. In a single layer spread the mixture onto a rimmed baking sheet. Roast (with rack in middle position), shaking pan occasionally, until the kohlrabi is browned and tender, about 30 minutes. Transfer to a bowl and adjust seasonings to taste, serve immediately.

GARLICSCAPES

Twenty years ago, when I first joined CSA, I threw away my garlicscapes. They didn’t fit anywhere in the refrigerator and sprang out every time I opened the door. I had no idea what to do with them. When I learned how to use them, I became a fan, as did many other members; scapes are now are an eagerly-awaited favorite.

I’ve included a list of “things to do with garlic scapes” but basically—just chop them up and use them like garlic. I find that they’re easier to use—no paper to peel—and give a milder, though still deep, garlic taste. A long scape goes a long way once it’s chopped and scapes last for a long time. Just roll them up and put them in the crisper drawer in a plastic bag to keep them all together. They can frozen, but I find that they last so long that I use them up before they go bad.

THINGS TO DO WITH GARLIC SCAPES

SCAPEY WHITE SAUCE

3 tablespoons butter

3 tablespoons chopped garlic scape (about 1 long scape)

3 tablespoons flour

3 cups milk, heated until almost—but not—boiling; 3 minutes in microwave

Salt, pepper to taste; grated nutmeg if you have it.

Melt the butter in a saucepan; add the garlicscape and sauté until soft, about 2 minutes. Add the flour and whisk until combine; it should be thick. Whisk for another two minutes. Then pour in the hot milk—carefully—and whisk stir until fully combined. Keep stirring until the sauce thickens, about 3-5 minutes. Season with salt, pepper, nutmeg and any other herbs. This is great with greens, turnips, potatoes, pasta.

GARLIC MAYONNAISE

Add a teaspoon to a tablespoon of finely chopped garlicscape to 2 tablespoons of mayonnaise, or mayonnaise/horseradish sauce combination. Makes a super sandwich spread.

SAUTED SCAPES

When we have a lot scapes—not this week—saute them, cut into manageable lengths—in butter and/or olive oil until they are browned and soft. I don’t think they work as a side dish on their own, but mixed with other broiled, roasted, or sautéed vegetables, they add a great taste. And layering a length of sautéed scape into a sandwich adds a wonderful texture and flavor.

GARLIC BREAD

Chop a scape into small pieces—or whirl it a food processor—and combine with soft butter; add some chopped herbs. Spread it on bread and warm the bread in the oven for a minute or two.

GARLIC SCAPE SOUP

From Super Natural Cooking, by Heidi Swanson

1 tablespoon clarified butter or extra-virgin olive oil

12 garlic scapes, flower buds discarded and green shoots chopped

2 medium russet potatoes, unpeeled and cut into ½ inch dice

2 to 3 cups vegetable stock or water

1 large handful spinach leaves (or other greens), stemmed

Juice of 1/4 lemon

1/4 teaspoon fine-grain sea salt

Freshly ground black pepper

2 tbs heavy cream (optional)

Heat the butter in a large saucepan over medium heat, then add the scapes and sauté for 2 minutes.

Add the potatoes and stock, cover, and simmer for about 20 minutes, or until the potatoes are cooked through and beginning to break down.

Remove from the heat, add the spinach, and puree using a hand blender. (If you must use a conventional blender, be careful; the hot liquid can burst out the top and make a huge, potentially painful mess. Try leaving the lid slightly ajar to allow steam to escape. Cover the top with a kitchen towel and blend in batches at low speed.)

Season with the lemon juice, salt, and a few grinds of pepper.

Whisk in the cream for a silkier texture.

If the soup tastes flat, add salt a few big pinches at a time until the flavors really pop.

Serves 2 to 3.

GARLICSCAPE PESTO

10 large garlic scapes

1/3 cup unsalted pistachios

1/3 cup finely grated Parmigiano-Reggiano

Kosher salt and black pepper

1/3 cup extra-virgin olive oil

Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)

Serve over pasta; Serves 8-10

PURSLANE
I was planning a major article on purslane. But then Dick Sandhaus (of the Better, Cheaper, Slower blog) sent me a killer recipe. And I found an article that covers every aspect of purslane better than I could hope to. I’m pasting the article and the link below; if you check out the link, you’ll find links to all the recipes mentioned. Dick Sandhaus’ recipe precedes the article.

http://chocolateandzucchini.com/ingredients-fine-foods/45-things-to-do-with-purslane/

FROM DICK SANDHAUS’ BETTER CHEAPER SLOWER BLOG—an ancient Greek salad

Andrakla Salad

I made two medium-size salads with:

1 cup of purslane

1 clove of garlic

1 cup of cherry tomatoes

1/2-cup of feta cheese, crumbled

2 teaspoons of olive oil

1 small wedge of lemon, juiced

3 sprigs of fresh oregano (optional)

1/2-cup of cucumber slices (optional)

Fry the purslane and garlic in 1 teaspoon of olive oil over low heat for 8 minutes. Stir in the optional oregano for 30 seconds, then remove the pan from heat. While your weeds are frying, slice the cherry tomatoes in half, crumble the feta and toss them with 1 teaspoon of olive oil and a squeeze of lemon.

Slice the optional cucumber if you want a traditional Greek diner touch. Toss the fried purslane with everything else and serve with or on the cucumber slices.

45 WAYS TO USE PURSLANE, from Zucchini and Chocolate blog

Have you ever cooked with purslane, or Portulaca oleracea as it is known to botanists? It is a succulent plant whose edible, delicious leaves are crunchy and slightly mucilaginous, with a tangy lemony and peppery flavor.

It is generally harvested from early June till the end of summer, and can either be foraged or purchased, usually from a farmers market or through a CSA share. The wild variety, which is actually considered a weed by many gardeners, is rampant and has pinkish stems (see picture above), while cultivated varieties tend to grow vertically and display greenish stems.

Purslane has been consumed since ancient times, and because it grows easily in hot and not too dry climates, it is represented in many cuisines of the world, from Greece to Mexico, and from Turkey to India by way of South Africa. (Here’s a handy list of its aliases in different languages.)

It is a bit of a nutritional powerhouse, offering remarkable amounts of minerals (most notably calcium, iron, magnesium, and potassium), omega-3 fatty acids, vitamins (A, B, C), and antioxydants. It is thought to be an important component of the Cretan high-life-expectancy diet, and Michael Pollan has called it one of the two most nutritious plants on the planet in his In Defense of Food manifesto (the other is lamb’s quarters if you want to hunt for that too).

Although the stems are edible when still young (and can be pickled), cooks usually keep only the leaves and thin, spindly stems at the top, which are simply plucked from the central stem. The process is slow-going, but rewarding in the end. Because purslane grows so close to the earth, and especially if it is foraged*, it should be rinsed very well, in several baths of fresh water (I usually do three), with a bit of vinegar.

And once you have your bowlful of squeaky clean and vibrant little leaves, what do you do with them? Purslane is mostly eaten raw, but can also be cooked for a change of pace. I’ve gathered 45 purslane recipes for you — and hope you’ll add your own favorites in the comments section!

* Some people report that they find it growing from sidewalk cracks or in city parks, but I wouldn’t recommend foraging it from there.

Best Pairings for Purslane Recipes

– Purslane + cucumber

– Purslane + tomato

– Purslane + avocado

– Purslane + nuts (esp. almonds and walnuts)

– Purslane + garlic

– Purslane + lemon

– Purslane + vinegar

– Purslane + marjoram

– Purslane + chili pepper

– Purslane + eggs

– Purslane + cream

– Purslane + fresh cheese (esp. feta)

– Purslane + hard cheese (esp. parmesan)

– Purslane + fish

– Purslane + shellfish

– Purslane + duck

– Purslane + lamb

– Purslane + legumes (esp. black beans, lentils, and chickpeas)

– Purslane + stone fruits (esp. peaches, nectarines, and plums)

Purslane in salads

– Purslane salad with sesame oil, rice vinegar, gomasio, and strips of nori

– Purslane and potato salad with capers or anchovies

– Purslane salad with chunks of peaches and fresh goat cheese, or with a peach dressing

– Fattouche salad with toasted chips of pita bread

– Purslane salad with a white dressing (i.e. a classic vinaigrette with cream or buttermilk in place of oil)

– Purslane salad with black barley and watermelon

– Purslane salad with diced red bell peppers, lemon juice, and olive oil (the vitamin C in the bell peppers and lemon juice helps with the iron absorbency)

– Purslane salad with grilled corn and a creamy avocado dressing

– Purslane salad with walnuts, crispy bacon, and finely diced red onion

– Purslane salad with quinoa, peas, and radishes

– Purslane salad with diced tomatoes and cucumbers in a pomegranate molasses dressing

– Purslane salad with fregola sarda or Israeli couscous

– Purslane salad with chickpeas and a zaatar dressing

– Purslane salad with walnuts, sumac, and “grated” tomatoes

Purslane with meat

– Serve as a side salad with duck magret

– Stew with pork in a tomatillo sauce, Mexican-style (puerco con verdolagas)

– Stew with lamb and lentils

Purslane with fish

– Use purslane in a stuffing for baked fish

– Process purslane with a little cream or yogurt and make a green sauce to drizzle over fish

– Serve as a side salad with wild salmon, lobster, or crab

Purslane soups

– No-cook cucumber and purslane soup

– Portuguese purslane soup with potatoes

– Purslane and almond soup, adapted from this green bean and almond soup

Cooked purslane

– A Moroccan-style cooked salad

– Purslane spanakopita

– Purslane borek

– Sauté briefly (2-5 min) in olive oil

– Steam briefly (2-5 min) and dress with olive oil and lemon juice

– Make tempura with the tender tops

– Add to dal

Purslane in beverages

– Make green smoothies (purslane will make them creamier) with blueberries, kiwis, peaches, or tropical fruit (it’s okay to freeze purslane for use in smoothies)

– Make a cucumber and purslane slushie

– Make tea with the leaves; it is said to help ease headaches, bring down a fever, soothe sore throats, and combat inflammation.

Other purslane uses

– Pickled purslane

– Purslane vinegar

– Purslane pesto

– Purslane tzatziki (use purslane instead of, or in addition to the cucumber)

– Add to scrambled eggs and omelets

– Make green pancakes (recipe from my book!)

– Toss with pasta as in this pasta with tetragon

– Sprinkle over pizza just before serving

– Use as a garnish for gazpacho, chilled zucchini soup, or asparagus soup

– Add to sandwiches for crunch; it would be great in a lobster roll or  a BLT.

– Add to salsa and salsa verde

– And if you ever tire of it, feed it to your chickens! Their eggs will be richer in omega-3 fatty acids.

TURNIP QUICKIES AND PICKLES

Last week’s turnips were not the little spring turnips I’d expected. Here are some recipes that are more appropriate for big, tougher turnips. And, in response to a request, I’ve included a recipe for pickled turnip stems at the end; I haven’t tested it and if someone does, let me know how It works.

FROM Realsimple.com

SAUTÉED TURNIPS AND GREENS

Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens (or other greens) and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

ROASTED TURNIPS WITH GINGER

Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

MASHED TURNIPS WITH CRISPY BACON

Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

CREAMY LEEK AND TURNIP SOUP

Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.

TURNIP PICKLES

Pickled Turnips, from David Lebovits, http://www.davidlebovitz.com/2012/09/pickled-turnips-turnip-recipe/

(check out the link for more info)

You can dial down the amount of garlic, but I like the slightly aggressive flavor of the slices in the brine. Use whatever white salt is available where you are, but avoid fine table salt as it’s quite unpleasant and bitter. Gray salt will discolor the brine.

For those who like to tinker, although these are usually served as they are, a few sprigs of fresh dill, or dill flowers, in the brine will take them in a different direction. A hot pepper will add some zip.

3 cups (750 ml) water

1/3 cup (70 g) coarse white salt, such as kosher salt or sea salt

1 bay leaf

1 cup (250 ml) white vinegar (distilled)

2-pounds (1 kg) turnips, peeled

1 small beet, or a few slices from a regular-size beet, peeled

3 cloves garlic, peeled and thinly sliced

1. In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved.

2. Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.

3. Cut the turnips and the beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf.

4. Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.

Storage: The pickles will keep for several weeks in the refrigerator. They’ll be rather strong at first, but will mellow after a few days. They should be enjoyed within a six weeks after they’re made, as they tend to get less-interesting if they sit too long. If you are interested in canning, check here for tips on canning pickles.

PICKLED TURNIP STEMS

From: KRCW Good Food

https://blogs.kcrw.com/goodfood/2014/04/recipe-pickled-turnip-stems/

This is the simplest way to use a bit of vegetable that usually ends up in the compost bin. It is great to have around for a garnish on a pulled pork sandwich or as a simple topping for a chilled summer soup. Try this technique with other greens as well. It’s a fun one.

4 cups small turnip stems

2 garlic cloves

1 sprig fresh thyme

3?4 tablespoon pickling salt

1 tablespoon white granulated sugar 1 tablespoon mustard seeds

3?4 cup cider vinegar 3?4 cup water

Cut the turnip stems into 1?4-inch lengths. Pack the stems, garlic, and thyme into the jars, leaving 1?2 inch of headspace at the top, and set aside.

Combine the salt, sugar, mustard seeds, vinegar, and water in a nonreactive saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes.

Carefully ladle the hot pickling liquid into the jars, leaving 1?2 inch of headspace in each. Cap with lids and bands, cool for 2 hours, and then either refrigerate or process according to the jar manufac- turer’s directions.

The pickles can be refrigerated for 7 to 10 days; if processed, they will keep for up to 10 months.


 
Jun
14
    
Posted (Lori) in News

NOTE FROM STONELEDGE FARM

Dear CSA Member

Refrigerators will be full of greens this week. Tropicana and Romaine Lettuce, Mizuna and Purslane, a new salad ingredient.  Purslane can be eaten raw in a salad or cooked.  Purslane has a mild, slightly lemony flavor.  It tastes great in a salad with a citrus vinaigrette, toasted walnuts and goat cheese.  Or,  you can briefly sauté purslane in butter and softened shallots or onions, and add to an omelet or frittata.  All of the greens are given a rinse right after we pick them but they will need a wash at home. There was heavy rain over the last week and the soil splashes between the leaves.  I have found it works well to wash greens by cutting the stem portion off, giving the leaves a good rinse in a bowl or sink full of water, drain and rinse again, spin dry.  The lettuces will keep for at least a week in the salad spinner if you have enough room in your refrigerator or in a plastic bag or container.  Some members re-use the rinse water to water their plants.

The greens on the kohlrabi are plentiful and should be cut off and used as a separate vegetable.  Kohlrabi greens can be cooked just like collard greens or kale.  They can also be eaten raw by tossing into a salad.

The Bright Lights Swiss Chard looks just beautiful.  The multicolored stems of yellow, reds, oranges adorn the Bright Lights Swiss Chard.  Oriental Greens and Red Mustard Greens are delicious served with Locust Point CSA’s Spicy Peanut Sauce.  The recipe for Spicy Peanut Sauce can be found on the farm Recipe and Produce ID section under Sauces.

Garlic Scapes are the green pig tail looking stem.  The scape is the immature seed head of the garlic plant that we remove to send more growing energy to the bulb below the soil.  The scape grows from the center of the above ground portion of the garlic plant.  Garlic Scapes have the same flavor and use as the garlic bulb.  Delicious Garlic Scape Pesto is easy to make found on the farm Recipe and Produce ID section under Garlic heading or use your favorite pesto recipe substituting the basil for scapes.

Enjoy the Harvest

Candice

for everyone at Stoneledge Farm

Good Morning CSA Coordinators,

Below is the list for Week #2.

-Cherriette Radish- 1 Bunch

-Boc Choi- 1 Head

-Tropicana Lettuce- 1 Head

-Red Romaine Lettuce- 1 Head

-Kohlrabi- 1 Bunch

-Mizuna- 1 bunch

-Swiss Chard- 1 Bunch

-Garlic Scapes- 4 each

-Golden Goldberg Purslane- 1 Bunch

Mushroom Share:  Oyster

A note about the Mushroom Shares.  The Mushroom Share consists of 5 different varieties of Mushrooms during the season, one variety per week. Some varieties are much more expensive than others and so the amount in the share will depend on the variety and expense of the mushrooms.