2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese*, diced
Heat oil in a sauté pan and add sugar. Stir 2-3 minutes to caramelize the sugar, then add scapes. Cover and sauté over medium-high heat, occasionally shaking the pan to prevent scorching. After 3 minutes, stir in tomatoes and wine. Cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season and add the parsley and haloumi.
From: 2 Sisters Garlic
*Haloumi cheese is a goat and/or sheep cheese made in Cyprus. It can be sliced and grilled or fried in a skillet without melting. Other salty cheeses such as cheddar or aged chevre can be substituted.
This is another of those posts I prepared for the Tumwater Farmers' Market blog before it switched editors. I used it for the Market's newsletter this week to save on research time, so thought I might as well post it here as well.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Showing posts with label obscure. Show all posts
Showing posts with label obscure. Show all posts
19 June, 2019
11 August, 2018
(Red) amaranth leaves
Red Amaranth with Garlic and Oyster Sauce
1 bunch red amaranth, washed, shaken dry, picked over, and larger stems removed
2 Tbsp. cooking oil
1 clove garlic, crushed
2 Tbsp. oyster sauce
2 tsp. sugar
2 tsp. cornstarch mixed with 2 Tbsp. cold water
Chop amaranth leaves and small stems into bite-sized pieces. Heat oil and gently cook, stirring, until it begins to color. Add amaranth, increase heat to medium, and toss until wilted. Add oyster sauce and sugar, cover, and steam for a minute or two. Stir in cornstarch mixture and allow to boil until it thickens.
Spicy Amaranth
2 Tbsp. vegetable oil
1 clove garlic, minced or crushed
1 tsp. minced fresh ginger
1 small jalapeno pepper, seeded and minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
1 lb. red amaranth leaves, washed, larger stems removed, torn as needed
1 tsp. salt, or to taste
1 Tbsp. lime juice
2 Tbsp. water
Heat oil, add the garlic, ginger, and jalapeno; toss for about 10 seconds. Stir in remaining spices and briefly continue cooking. Add amaranth leaves, salt, lime juice, and water. Stir-fry until the amaranth starts to wilt.
Adapted from Seasonal Chef
The long, chatty bit
native to: South America, probably Peru
in season in the Puget Sound region: August
I saw these at the
Olympia Farmers' Market (Piece by Piece Farm of food bank CSA fame had them, just lying there beside the lettuces) and they were so beautiful I just had to try them. And photograph them; they've motivated me to get back into putting photos in my posts.
It's been awhile since I posted a recipe, so I decided that would be my focus here (and it promptly turned too hot to cook without air conditioning, so I haven't actually tried the recipes yet). However, I did my usual internet reading and learned a few interesting things.
Amaranth is more familiar as a high-protein, gluten-free grain, and sometimes you have to read pretty carefully to determine if a website is talking about the leaves or seeds. The leaves are more common in Asian cuisine, often appearing in stir-fries and curries. There are some 60 species of Amaranthaceae. The common wild one is one of several weeds called pigweed, which, yes, is also edible. Other varieties can be used as a red dye and as ornamentals -- Love-lies-bleeding is an amaranth.
Amaranth "greens" (mostly red to purple) are also called Chinese spinach, although it's not a close spinach relative. Amaranth has a stronger, more bitter flavor and tougher leaves than spinach -- only the youngest leaves should be eaten raw. The larger leaves are better cooked, but should not be reheated or their nitrates could get converted to nitrites. The root is also eaten, but less commonly.
Amaranth is nutritionally similar to beets, chard, and spinach, but with more protein, vitamin C, carotene, iron, and calcium. A couple of sources mention it as a good source of lysine, but I think they're talking about the seeds rather than the leaves. It stimulates growth and healing, reduces inflammation, supports the immune system, and may help lower blood pressure.
The most interesting thing I learned is that amaranth leaves are good for skin and hair. The leaves can be applied to patches of eczema and their juice, used topically, revitalizes hair follicles and fights baldness. I've not looked into the idea, but it might be useful against mange as well -- but check with your veterinarian before trying it. I've no idea whether dogs and cats can safely eat amaranth; and if you put it on them, you know they'll eventually lick or chew it off.
Read more:
label-style nutrition information for cooked amaranth leaves
Organic Facts
Innovate Us
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 bunch red amaranth, washed, shaken dry, picked over, and larger stems removed
2 Tbsp. cooking oil
1 clove garlic, crushed
2 Tbsp. oyster sauce
2 tsp. sugar
2 tsp. cornstarch mixed with 2 Tbsp. cold water
Chop amaranth leaves and small stems into bite-sized pieces. Heat oil and gently cook, stirring, until it begins to color. Add amaranth, increase heat to medium, and toss until wilted. Add oyster sauce and sugar, cover, and steam for a minute or two. Stir in cornstarch mixture and allow to boil until it thickens.
Spicy Amaranth
2 Tbsp. vegetable oil
1 clove garlic, minced or crushed
1 tsp. minced fresh ginger
1 small jalapeno pepper, seeded and minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
1 lb. red amaranth leaves, washed, larger stems removed, torn as needed
1 tsp. salt, or to taste
1 Tbsp. lime juice
2 Tbsp. water
Heat oil, add the garlic, ginger, and jalapeno; toss for about 10 seconds. Stir in remaining spices and briefly continue cooking. Add amaranth leaves, salt, lime juice, and water. Stir-fry until the amaranth starts to wilt.
Adapted from Seasonal Chef
The long, chatty bit
native to: South America, probably Peru
in season in the Puget Sound region: August
I saw these at the
Olympia Farmers' Market (Piece by Piece Farm of food bank CSA fame had them, just lying there beside the lettuces) and they were so beautiful I just had to try them. And photograph them; they've motivated me to get back into putting photos in my posts.
It's been awhile since I posted a recipe, so I decided that would be my focus here (and it promptly turned too hot to cook without air conditioning, so I haven't actually tried the recipes yet). However, I did my usual internet reading and learned a few interesting things.
Amaranth is more familiar as a high-protein, gluten-free grain, and sometimes you have to read pretty carefully to determine if a website is talking about the leaves or seeds. The leaves are more common in Asian cuisine, often appearing in stir-fries and curries. There are some 60 species of Amaranthaceae. The common wild one is one of several weeds called pigweed, which, yes, is also edible. Other varieties can be used as a red dye and as ornamentals -- Love-lies-bleeding is an amaranth.
Amaranth "greens" (mostly red to purple) are also called Chinese spinach, although it's not a close spinach relative. Amaranth has a stronger, more bitter flavor and tougher leaves than spinach -- only the youngest leaves should be eaten raw. The larger leaves are better cooked, but should not be reheated or their nitrates could get converted to nitrites. The root is also eaten, but less commonly.
Amaranth is nutritionally similar to beets, chard, and spinach, but with more protein, vitamin C, carotene, iron, and calcium. A couple of sources mention it as a good source of lysine, but I think they're talking about the seeds rather than the leaves. It stimulates growth and healing, reduces inflammation, supports the immune system, and may help lower blood pressure.
The most interesting thing I learned is that amaranth leaves are good for skin and hair. The leaves can be applied to patches of eczema and their juice, used topically, revitalizes hair follicles and fights baldness. I've not looked into the idea, but it might be useful against mange as well -- but check with your veterinarian before trying it. I've no idea whether dogs and cats can safely eat amaranth; and if you put it on them, you know they'll eventually lick or chew it off.
Read more:
label-style nutrition information for cooked amaranth leaves
Organic Facts
Innovate Us
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
16 August, 2017
Purslane
native to: India and Iran
in season here: summer
Also called pigweed, verdolago, or little hopweed, Portulaca oleracea is often considered a weed around here -- or at best, a readily available green mulch. It's tolerant of both drought and poor soil. Leaves, smaller stems, and flower buds appear in many Asian and European cuisines, especially South Indian dishes. It can be eaten raw in salads, stir-fried, or curried. It is often compared to arugula or spinach and can be used similarly.
Purslane is higher in omega-3 fatty acids than some fish oils, making it popular among vegans. In fact, it's generally considered to be the richest cultivated plant source of omega-3s, rivaled only by certain wild greens like molokhia and stamnagathi. It has plenty of vitamins A, C, E, and some Bs; its mineral offerings include iron, magnesium, calcium, and potassium. It's an excellent source of anti-oxidants and a particularly good source of alpha-linolenic acid, which has been linked to coronary health and general longevity. Along with amaranth, lamb's quarters greens, watercress, and lettuce, purslane is one of the richest herbal sources of anti-depressant substances.
Purslane doesn't keep very well, which may be why it's so hard to find, especially for those who lack a good farmers' market. It starts to lose nutrition as soon as it's harvested, so the fresher you can eat it, the better. It spreads readily, making some gardeners reluctant to grow their own, but it can be grown in containers to help control it (just don't let it go to seed). It also makes a good microgreen.
It should be noted that purslane is a source of oxalic acid and should be avoided or eaten with caution by those susceptible to calcium-oxalate kidney stones or urinary issues such as bladder stones, or with other oxalic acid concerns. Pregnant women are also commonly advised to avoid purslane, which promotes uterine contractions and can cause miscarriage.
Read more:
label-style nutrition information for raw purslane
label-style nutrition information for cooked purslane
Health With Food
Natural Health Solutions
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: summer
Also called pigweed, verdolago, or little hopweed, Portulaca oleracea is often considered a weed around here -- or at best, a readily available green mulch. It's tolerant of both drought and poor soil. Leaves, smaller stems, and flower buds appear in many Asian and European cuisines, especially South Indian dishes. It can be eaten raw in salads, stir-fried, or curried. It is often compared to arugula or spinach and can be used similarly.
Purslane is higher in omega-3 fatty acids than some fish oils, making it popular among vegans. In fact, it's generally considered to be the richest cultivated plant source of omega-3s, rivaled only by certain wild greens like molokhia and stamnagathi. It has plenty of vitamins A, C, E, and some Bs; its mineral offerings include iron, magnesium, calcium, and potassium. It's an excellent source of anti-oxidants and a particularly good source of alpha-linolenic acid, which has been linked to coronary health and general longevity. Along with amaranth, lamb's quarters greens, watercress, and lettuce, purslane is one of the richest herbal sources of anti-depressant substances.
Purslane doesn't keep very well, which may be why it's so hard to find, especially for those who lack a good farmers' market. It starts to lose nutrition as soon as it's harvested, so the fresher you can eat it, the better. It spreads readily, making some gardeners reluctant to grow their own, but it can be grown in containers to help control it (just don't let it go to seed). It also makes a good microgreen.
It should be noted that purslane is a source of oxalic acid and should be avoided or eaten with caution by those susceptible to calcium-oxalate kidney stones or urinary issues such as bladder stones, or with other oxalic acid concerns. Pregnant women are also commonly advised to avoid purslane, which promotes uterine contractions and can cause miscarriage.
Read more:
label-style nutrition information for raw purslane
label-style nutrition information for cooked purslane
Health With Food
Natural Health Solutions
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
01 March, 2017
Newsletters: 31 Aug 2011
Excerpt from the Market Newsletter originally published on 31 Aug 2011. View the full newsletter for all the photos and links.
In the belly
Carrots come in many colors: orange, yellow, red, purple, white, and black. Known scientifically as Daucus carota, they belong to the belong to the apiaceae or umbelliferous family, along with parsnips, parsley, dill, and cumin. The carrot is a biennial, and will flower in the second year if it doesn't get eaten first.
Carrots are rich in copper, calcium, potassium, manganese and phosphorus, vitamins B,C,D,E, and of course beta-carotene, which gives them that familiar orange color. The skin has the most nutrients, and a quick boil can make the nutrients, wherever they are, more available to the body. These are details, however -- the best way to prepare any vegetable is, when it comes right down to it, the way you're most likely to eat it. Carrots are good against cancer, eye trouble, heart disease, stroke, fat and age in general, and good for skin and teeth. Did you know the greens are edible? I think I've mentioned that before, but didn't know that carrot greens are a good source of vitamin K, which the carrot root doesn't provide.
It is actually posible to eat too many carrots, although most people can only accomplish it by drinking carrot juice. Carotenemia is the medical term for increased blood levels of the pigment carotene, and it can be recognized when the skin turns yellow or orange -- it usually clears up in a few days if you lay off the carrots (do not confuse carotenemia with lycopenemia, which is caused by too many tomatoes and turns the skin red). Too much carotene can cause jaundice, a more serious problem, and too much vitamin A can damage the liver (note: polar bear liver is extremely high in vitamin A and can cause vitamin A poisoning, so arctic explorers are advised to avoid it).
In the kitchen
I love the smell of fennel, the beautiful delicate fronds... but once you get it home, then what? Here are some ideas from one of my old standby reference cookbooks, James Peterson's Vegetables.
Grilled fennel
fennel bulbs, stalks removed
olive oil
Peel off any thick fibers from the outside of the bulb. If bulbs are thicker than 1.5 inches, split them down the middle; cut largest bulbs into 3-6 wedges. Toss with oil and grill 10-15 min. per side, until light brown.
Fennel mashed potatoes
1 bulb fennel
1.5 lb. potatoes, peeled and quartered
water
1/4 to 1/2 c milk (may use cooking liquid for some of this)
4-6 Tbsp butter
salt and pepper to taste
Remove stalks from the fennel and cut the bulb in half; thinly slice. Bring potatoes and fennel to a boil in enough water to cover halfway; reduce heat and simmer until tender, about 25 min. (well, check at 15 for local ones -- ed.). Drain and mash the potatoes and fennel. Heat milk and melt the butter into it; add to potatoes and stir in. Season to taste and, if necessary, rewarm in the cooking pot.
Variation: if you have trouble with fennel lumps, cook it separately until very soft, puree in a blender and strain into the potatoes.
Italian-style cardoon and bean soup with garlic and fennel
1 small bulb fennel, stalks removed, chopped into 1/4-inch pieces
3 Tbsp. olive oil
4 cloves garlic, chopped
1 med. onion, chopped
1/2 c dried great northern, cannellini, or cranberry beans, soaked 3-5 hr. in warm water and drained
6 c broth or water, plus more as needed
1 bunch cardoons
4 med. tomatoes (or 24 oz. drained canned tomatoes) peeled, seeded, and chopped
salt and pepper to taste
3 Tbsp. finely chopped parsley or basil
grated Parmesan cheese, for garnish
Heat fennel, garlic, and onion in the oil. stirring, until the onion is translucent, about 10 min. Add beans and broth; simmer, partially covered, until beans are soft and not mealy when bitten, 1.5 hr. Remove and discard outer stalks of the cardoon; cut smaller stalks in half lengthwise and peel, then cut into 4-inch pieces. Gently simmer in 3 qt. water and a little lemon juice 15-20 min.; drain and slice into 1/4-inch pieces and freeze all but 2 c for later use. When the beans are cooked, add cardoons and tomatoes and simmer 5 min.; add water or broth to thin the soup if desired. Season; stir in parsley or basil and serve with Parmesan.
Cardoons, by the way, are related to the artichoke and thistle and can be a little hard to find. They grow well here but don't usually show up in markets much (possibly because they can be a little aggressive. OK, invasive). I planted one in my front yard once, but my neighbor thought it was a giant thistle and very kindly cut it down for me. Sigh. I get the impression that celery might be a good substitute, perhaps with some adjustment of cooking times.
Thanks for your interest in our community and its market.
In the belly
Carrots come in many colors: orange, yellow, red, purple, white, and black. Known scientifically as Daucus carota, they belong to the belong to the apiaceae or umbelliferous family, along with parsnips, parsley, dill, and cumin. The carrot is a biennial, and will flower in the second year if it doesn't get eaten first.
Carrots are rich in copper, calcium, potassium, manganese and phosphorus, vitamins B,C,D,E, and of course beta-carotene, which gives them that familiar orange color. The skin has the most nutrients, and a quick boil can make the nutrients, wherever they are, more available to the body. These are details, however -- the best way to prepare any vegetable is, when it comes right down to it, the way you're most likely to eat it. Carrots are good against cancer, eye trouble, heart disease, stroke, fat and age in general, and good for skin and teeth. Did you know the greens are edible? I think I've mentioned that before, but didn't know that carrot greens are a good source of vitamin K, which the carrot root doesn't provide.
It is actually posible to eat too many carrots, although most people can only accomplish it by drinking carrot juice. Carotenemia is the medical term for increased blood levels of the pigment carotene, and it can be recognized when the skin turns yellow or orange -- it usually clears up in a few days if you lay off the carrots (do not confuse carotenemia with lycopenemia, which is caused by too many tomatoes and turns the skin red). Too much carotene can cause jaundice, a more serious problem, and too much vitamin A can damage the liver (note: polar bear liver is extremely high in vitamin A and can cause vitamin A poisoning, so arctic explorers are advised to avoid it).
In the kitchen
I love the smell of fennel, the beautiful delicate fronds... but once you get it home, then what? Here are some ideas from one of my old standby reference cookbooks, James Peterson's Vegetables.
Grilled fennel
fennel bulbs, stalks removed
olive oil
Peel off any thick fibers from the outside of the bulb. If bulbs are thicker than 1.5 inches, split them down the middle; cut largest bulbs into 3-6 wedges. Toss with oil and grill 10-15 min. per side, until light brown.
Fennel mashed potatoes
1 bulb fennel
1.5 lb. potatoes, peeled and quartered
water
1/4 to 1/2 c milk (may use cooking liquid for some of this)
4-6 Tbsp butter
salt and pepper to taste
Remove stalks from the fennel and cut the bulb in half; thinly slice. Bring potatoes and fennel to a boil in enough water to cover halfway; reduce heat and simmer until tender, about 25 min. (well, check at 15 for local ones -- ed.). Drain and mash the potatoes and fennel. Heat milk and melt the butter into it; add to potatoes and stir in. Season to taste and, if necessary, rewarm in the cooking pot.
Variation: if you have trouble with fennel lumps, cook it separately until very soft, puree in a blender and strain into the potatoes.
Italian-style cardoon and bean soup with garlic and fennel
1 small bulb fennel, stalks removed, chopped into 1/4-inch pieces
3 Tbsp. olive oil
4 cloves garlic, chopped
1 med. onion, chopped
1/2 c dried great northern, cannellini, or cranberry beans, soaked 3-5 hr. in warm water and drained
6 c broth or water, plus more as needed
1 bunch cardoons
4 med. tomatoes (or 24 oz. drained canned tomatoes) peeled, seeded, and chopped
salt and pepper to taste
3 Tbsp. finely chopped parsley or basil
grated Parmesan cheese, for garnish
Heat fennel, garlic, and onion in the oil. stirring, until the onion is translucent, about 10 min. Add beans and broth; simmer, partially covered, until beans are soft and not mealy when bitten, 1.5 hr. Remove and discard outer stalks of the cardoon; cut smaller stalks in half lengthwise and peel, then cut into 4-inch pieces. Gently simmer in 3 qt. water and a little lemon juice 15-20 min.; drain and slice into 1/4-inch pieces and freeze all but 2 c for later use. When the beans are cooked, add cardoons and tomatoes and simmer 5 min.; add water or broth to thin the soup if desired. Season; stir in parsley or basil and serve with Parmesan.
Cardoons, by the way, are related to the artichoke and thistle and can be a little hard to find. They grow well here but don't usually show up in markets much (possibly because they can be a little aggressive. OK, invasive). I planted one in my front yard once, but my neighbor thought it was a giant thistle and very kindly cut it down for me. Sigh. I get the impression that celery might be a good substitute, perhaps with some adjustment of cooking times.
Thanks for your interest in our community and its market.
17 December, 2016
Persimmons
native to: the most popular varieties are native to China, although other areas also have native varieties
in season here: Novemberish
The persimmons you find in stores are most likely to be one of the Japanese varieties. There is a persimmon native to the U.S. but it's mostly grown as an ornamental. The most common varieties are Fuyu, which is shaped like a flat tomato and is the best choice for peeling and eating raw, and Hachiya, which is more suited to baking and has a pointier shape. Other general types include the Indian Persimmon, Black Persimmon, and Date-Plum Tree. Technically, persimmons are berries. They're all in the Diospyros genus, members of the Ebenaceae family and related to ebony. Persimmon wood is in fact sometimes used to make things like longbows, wooden flutes, and eating utensils, but it can be brittle and difficult to work with.
Persimmons are rather rare, commercially speaking, mostly because they're best when very ripe. Some varieties are sweeter and reach edibility before becoming completely squishy, others are more astringent and should be cooked or eaten with a spoon.
Persimmons are rich in vitamins A, B6, C, and E, manganese, copper, phosphorus, and fiber. They also provide lots of phytonutrients, flavonoids, and antioxidants. They're good for the skin, mucous membranes, and eyes, protect against mouth, lung, and breast cancers, boost the immune system, and generally help regulate the whole body. They even fight lipid uptake, which helps with weight loss.
Persimmons can lower blood pressure, which is great news if yours is high, but can be dangerous for those with low blood pressure. They're also pretty high in fructose, which is turning out to be not as healthy as we've been told once you get into the higher dosages. Very high consumption of persimmons can lead to the formation of woody lumps in the stomach called bezoars, but we're not likely to eat that many around here.
Read more:
label-style nutrition information for raw Japanese persimmons
label-style nutrition information for raw native persimmons
Organic Facts
Web MD
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: Novemberish
The persimmons you find in stores are most likely to be one of the Japanese varieties. There is a persimmon native to the U.S. but it's mostly grown as an ornamental. The most common varieties are Fuyu, which is shaped like a flat tomato and is the best choice for peeling and eating raw, and Hachiya, which is more suited to baking and has a pointier shape. Other general types include the Indian Persimmon, Black Persimmon, and Date-Plum Tree. Technically, persimmons are berries. They're all in the Diospyros genus, members of the Ebenaceae family and related to ebony. Persimmon wood is in fact sometimes used to make things like longbows, wooden flutes, and eating utensils, but it can be brittle and difficult to work with.
Persimmons are rather rare, commercially speaking, mostly because they're best when very ripe. Some varieties are sweeter and reach edibility before becoming completely squishy, others are more astringent and should be cooked or eaten with a spoon.
Persimmons are rich in vitamins A, B6, C, and E, manganese, copper, phosphorus, and fiber. They also provide lots of phytonutrients, flavonoids, and antioxidants. They're good for the skin, mucous membranes, and eyes, protect against mouth, lung, and breast cancers, boost the immune system, and generally help regulate the whole body. They even fight lipid uptake, which helps with weight loss.
Persimmons can lower blood pressure, which is great news if yours is high, but can be dangerous for those with low blood pressure. They're also pretty high in fructose, which is turning out to be not as healthy as we've been told once you get into the higher dosages. Very high consumption of persimmons can lead to the formation of woody lumps in the stomach called bezoars, but we're not likely to eat that many around here.
Read more:
label-style nutrition information for raw Japanese persimmons
label-style nutrition information for raw native persimmons
Organic Facts
Web MD
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
10 August, 2016
Vitellian Beans
1 lb. fresh fava beans, shelled and peeled (if desired)
3/4-inch piece fresh ginger root, peeled and chopped
2 tsp. fresh lovage or celery leaf, chopped
1/2 tsp. pepper
3 cooked egg yolks
3 Tbsp. honey (plus more if desired)
2 Tbsp. fish sauce (your preferred garum substitute, such as colatura di Alici, nuoc mam, or nam pla)
5 fl. oz. white wine
3 fl. oz. white wine vinegar
1 Tbsp. olive oil
Cook beans in boiling salted water until tender, 4-6 minutes; drain and puree. Pound ginger, lovage, and pepper in a mortar; add egg yolks and continue until it forms a smooth paste. Add honey and fish sauce; stir until smooth. Transfer to a saucepan, rinsing the mortar into pan with the wine and vinegar. Add oil and simmer gently a few minutes. Combine with beans and reheat if needed. If desired, sweeten with more honey.
Recipe originally from De Re Coquinaria" (compiled in the 4th or 5th century C.E. and commonly referred to by the supposed author, Apicius). This version adapted from The Classical Cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, 1996. ISBN: 0892363940
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
3/4-inch piece fresh ginger root, peeled and chopped
2 tsp. fresh lovage or celery leaf, chopped
1/2 tsp. pepper
3 cooked egg yolks
3 Tbsp. honey (plus more if desired)
2 Tbsp. fish sauce (your preferred garum substitute, such as colatura di Alici, nuoc mam, or nam pla)
5 fl. oz. white wine
3 fl. oz. white wine vinegar
1 Tbsp. olive oil
Cook beans in boiling salted water until tender, 4-6 minutes; drain and puree. Pound ginger, lovage, and pepper in a mortar; add egg yolks and continue until it forms a smooth paste. Add honey and fish sauce; stir until smooth. Transfer to a saucepan, rinsing the mortar into pan with the wine and vinegar. Add oil and simmer gently a few minutes. Combine with beans and reheat if needed. If desired, sweeten with more honey.
Recipe originally from De Re Coquinaria" (compiled in the 4th or 5th century C.E. and commonly referred to by the supposed author, Apicius). This version adapted from The Classical Cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, 1996. ISBN: 0892363940
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
28 October, 2015
Celeriac
native to: Europe
in season here: winter
Celeriac, celery root, knob celery, soup celery, or turnip-rooted celery is a member of the Apiaceae or carrot family and is closely related to the more familiar leaf celery. While the stalks and leaves can be eaten -- they're rather tough and strong-flavored -- it's the root we're after here. It can keep for months in the fridge as long as you don't let it dry out, but freezing is not recommended. To use, pare it down to the smooth white flesh and pretend it's a celery-flavored potato. It's most commonly mashed with potatoes, but I like it scalloped.
Celeriac is very low in calories and carbohydrates, and high in anti-oxidants and cancer-fighting compounds. It's good against osteoporosis because of the vitamin K it provides, and studies suggest it limits neuronal damage in Alzheimer's. It has some valuable B-complex vitamins and provides lots of minerals: phosphorus, potassium, magnesium, iron, calcium, copper, and manganese.
It's high in water-soluble fiber, making it a good choice if you have cholesterol concerns. It's also good for the heart and nerves, and can be helpful against urinary problems. Like celery, however, it should only be eaten in moderation by pregnant women and sparingly by people on diuretics or anti-coagulants. If you're allergic to birch or mugwort pollens, (or celery, of course) you may also react to celeriac.
Read more:
label-style nutrition information for raw celeriac
label-style nutrition information for cooked celeriac
Natural Health Solutions has nutrition information and lots of serving suggestions
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: winter
Celeriac, celery root, knob celery, soup celery, or turnip-rooted celery is a member of the Apiaceae or carrot family and is closely related to the more familiar leaf celery. While the stalks and leaves can be eaten -- they're rather tough and strong-flavored -- it's the root we're after here. It can keep for months in the fridge as long as you don't let it dry out, but freezing is not recommended. To use, pare it down to the smooth white flesh and pretend it's a celery-flavored potato. It's most commonly mashed with potatoes, but I like it scalloped.
Celeriac is very low in calories and carbohydrates, and high in anti-oxidants and cancer-fighting compounds. It's good against osteoporosis because of the vitamin K it provides, and studies suggest it limits neuronal damage in Alzheimer's. It has some valuable B-complex vitamins and provides lots of minerals: phosphorus, potassium, magnesium, iron, calcium, copper, and manganese.
It's high in water-soluble fiber, making it a good choice if you have cholesterol concerns. It's also good for the heart and nerves, and can be helpful against urinary problems. Like celery, however, it should only be eaten in moderation by pregnant women and sparingly by people on diuretics or anti-coagulants. If you're allergic to birch or mugwort pollens, (or celery, of course) you may also react to celeriac.
Read more:
label-style nutrition information for raw celeriac
label-style nutrition information for cooked celeriac
Natural Health Solutions has nutrition information and lots of serving suggestions
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
16 September, 2015
Tandoori turkey
12-14 lb. whole turkey, rinsed and patted dry
1/4 cup kosher salt
5 black cardamom pods
5 green cardamom pods
1 Tbsp. cumin seeds
1 medium red onion, chopped
2 ribs celery, chopped
4 cloves garlic
turkey roasting bag
Marinade:
4 cups plain whole-milk yogurt
1/2 cup chopped peeled ginger
1/2 cup fresh lime juice
1/4 cup finely chopped garlic
1/4 cup paprika
2 Tbsp. tandoori masala (see below for recipe)
2 Tbsp. garam masala (see below for recipe)
2 tsp. chili powder
1 tsp. freshly ground black pepper
Rub turkey inside and out with salt and place in roasting bag. Stuff turkey with cardamom and cumin, then with onion, celery, and garlic.
Purée marinade ingredients in a blender and pour into roasting bag, making sure turkey is coated. Tie bag and place breast side down in roasting pan. Refrigerate overnight. When ready to cook, let turkey stand in bag at room temperature for 1 hour, then turn breast side up. Poke steam holes in bag if required. Roast turkey for 30 minutes at 400F, then reduce heat to 350F and continue to roast about another 1 1/2 hours, until meat thermometer registers 160F. Cut open bag and pull away from turkey. Continue to roast another 15-30 minutes more, until breast is deeply browned but not burned and thermometer registers 165°F. Transfer to carving board and let rest at least 20 minutes.
Strain juices into a large saucepan and skim off fat. Simmer over medium heat about 20 minutes, until sauce is reduced to 3 1/2 cups.
------------
Tandoori masala:
2 1/2 Tbsp. coriander seeds
2 Tbsp. cumin seeds
1 Tbsp. + 1 tsp. whole black peppercorns
1 Tbsp. ground cardamom
2 tsp. chili powder
1 tsp. dried fenugreek
1 tsp. whole cloves
1 cinnamon stick, 3-4 inches, broken into pieces
1/4 tsp. ajwain seeds
Toast spices over medium heat until fragrant, stirring frequently, about 2 minutes. Let cool. Grind mixture in a spice mill or with mortar and pestle, working in batches. Store in an airtight container at room temperature up to 1 month.
------------
Garam masala:
24 bay leaves, crumbled
3 Tbsp. black cardamom pods
2 1/2 Tbsp. cumin seeds
2 Tbsp. black peppercorns
1 1/2 Tbsp. green cardamom pods
1 Tbsp. coriander seeds
2 tsp. ajwain seeds
2 tsp. whole cloves
1 cinnamon stick, 3-4 inches, broken into pieces
Toast spices over medium heat until fragrant, stirring frequently, about 2 minutes. Let cool. Grind mixture in a spice mill or with mortar and pestle, working in batches. Sift through medium-mesh strainer and store in an airtight container at room temperature up to 1 month.
------------
Adapted from a recipe by Heather Carlucci-Rodriguez from Bon Appétit, November 2011, as reprinted by epicurious.com
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/4 cup kosher salt
5 black cardamom pods
5 green cardamom pods
1 Tbsp. cumin seeds
1 medium red onion, chopped
2 ribs celery, chopped
4 cloves garlic
turkey roasting bag
Marinade:
4 cups plain whole-milk yogurt
1/2 cup chopped peeled ginger
1/2 cup fresh lime juice
1/4 cup finely chopped garlic
1/4 cup paprika
2 Tbsp. tandoori masala (see below for recipe)
2 Tbsp. garam masala (see below for recipe)
2 tsp. chili powder
1 tsp. freshly ground black pepper
Rub turkey inside and out with salt and place in roasting bag. Stuff turkey with cardamom and cumin, then with onion, celery, and garlic.
Purée marinade ingredients in a blender and pour into roasting bag, making sure turkey is coated. Tie bag and place breast side down in roasting pan. Refrigerate overnight. When ready to cook, let turkey stand in bag at room temperature for 1 hour, then turn breast side up. Poke steam holes in bag if required. Roast turkey for 30 minutes at 400F, then reduce heat to 350F and continue to roast about another 1 1/2 hours, until meat thermometer registers 160F. Cut open bag and pull away from turkey. Continue to roast another 15-30 minutes more, until breast is deeply browned but not burned and thermometer registers 165°F. Transfer to carving board and let rest at least 20 minutes.
Strain juices into a large saucepan and skim off fat. Simmer over medium heat about 20 minutes, until sauce is reduced to 3 1/2 cups.
------------
Tandoori masala:
2 1/2 Tbsp. coriander seeds
2 Tbsp. cumin seeds
1 Tbsp. + 1 tsp. whole black peppercorns
1 Tbsp. ground cardamom
2 tsp. chili powder
1 tsp. dried fenugreek
1 tsp. whole cloves
1 cinnamon stick, 3-4 inches, broken into pieces
1/4 tsp. ajwain seeds
Toast spices over medium heat until fragrant, stirring frequently, about 2 minutes. Let cool. Grind mixture in a spice mill or with mortar and pestle, working in batches. Store in an airtight container at room temperature up to 1 month.
------------
Garam masala:
24 bay leaves, crumbled
3 Tbsp. black cardamom pods
2 1/2 Tbsp. cumin seeds
2 Tbsp. black peppercorns
1 1/2 Tbsp. green cardamom pods
1 Tbsp. coriander seeds
2 tsp. ajwain seeds
2 tsp. whole cloves
1 cinnamon stick, 3-4 inches, broken into pieces
Toast spices over medium heat until fragrant, stirring frequently, about 2 minutes. Let cool. Grind mixture in a spice mill or with mortar and pestle, working in batches. Sift through medium-mesh strainer and store in an airtight container at room temperature up to 1 month.
------------
Adapted from a recipe by Heather Carlucci-Rodriguez from Bon Appétit, November 2011, as reprinted by epicurious.com
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
10 August, 2015
Cannellini bean dip with garlic scapes
15 oz can cannellini beans, rinsed and drained
1/2 cup chopped garlic scapes
1/2 cup grated Parmesan cheese
1/2 cup olive oil
2 tsp. lemon juice
1/4 tsp sea salt
1/8 tsp ground black pepper
for serving:
whole grain crackers or sliced baguette
grape tomato halves
Pulse beans in food processor 3-4 times. Add scapes and olive oil and process for about 30 seconds. Add lemon juice, sea salt, and black pepper and process until the dip is thick and creamy, adding more oil if needed.
From: Andrea's Recipes
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/2 cup chopped garlic scapes
1/2 cup grated Parmesan cheese
1/2 cup olive oil
2 tsp. lemon juice
1/4 tsp sea salt
1/8 tsp ground black pepper
for serving:
whole grain crackers or sliced baguette
grape tomato halves
Pulse beans in food processor 3-4 times. Add scapes and olive oil and process for about 30 seconds. Add lemon juice, sea salt, and black pepper and process until the dip is thick and creamy, adding more oil if needed.
From: Andrea's Recipes
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
05 August, 2015
Epazote
native to: Mexico
in season here: summer
Also known as Mexican tea, wormseed, pigweed, erva-de-Santa Maria, and jesuit's tea, epazote is commonly considered a weed. While it shows up in black bean recipes as a carminative (additive to reduce flatulence) and the young leaves can be added to soups, tamales, eggs, chilies, and moles, it is better known for its medicinal uses. The name comes from the Aztec epazotl, and the herb is used in traditional medicine, especially to expel hookworms (please be aware that epazote, and especially its oil, can be poisonous in large doses; expectant and nursing mothers should be particularly cautious).
Epazote is a member of the Amaranth family, related to spinach, quinoa, and beets. It has a strong flavor with a hint of petroleum and mint in its smell. While it has anti-oxidant properties and provides a variety of minerals, it is not usually used in large enough amounts for this to have much significance. It is more commonly used as a 4-8 oz. decoction against worms and as a remedy for indigestion, stomach cramps, and ulcers (again, get advice before trying this on people or even pets). There are indications it may have some anti-diabetic properties and could be helpful against liver cirrhosis, cancer, and respiratory problems.
Read more:
label-style nutrition information for raw epazote
discussion of medicinal and culinary uses at Nutrition and You, with recipe links
health benefits from Organic Facts
medical uses from Raintree Tropical Plant Database
recipes from Yummly
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: summer
Also known as Mexican tea, wormseed, pigweed, erva-de-Santa Maria, and jesuit's tea, epazote is commonly considered a weed. While it shows up in black bean recipes as a carminative (additive to reduce flatulence) and the young leaves can be added to soups, tamales, eggs, chilies, and moles, it is better known for its medicinal uses. The name comes from the Aztec epazotl, and the herb is used in traditional medicine, especially to expel hookworms (please be aware that epazote, and especially its oil, can be poisonous in large doses; expectant and nursing mothers should be particularly cautious).
Epazote is a member of the Amaranth family, related to spinach, quinoa, and beets. It has a strong flavor with a hint of petroleum and mint in its smell. While it has anti-oxidant properties and provides a variety of minerals, it is not usually used in large enough amounts for this to have much significance. It is more commonly used as a 4-8 oz. decoction against worms and as a remedy for indigestion, stomach cramps, and ulcers (again, get advice before trying this on people or even pets). There are indications it may have some anti-diabetic properties and could be helpful against liver cirrhosis, cancer, and respiratory problems.
Read more:
label-style nutrition information for raw epazote
discussion of medicinal and culinary uses at Nutrition and You, with recipe links
health benefits from Organic Facts
medical uses from Raintree Tropical Plant Database
recipes from Yummly
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Frijoles de la olla
(home-cooked beans)
1 lb black beans
2 Tbsp vegetable oil
1 medium onion, coarsely diced
2 sprigs fresh epazote, or 2 Tbsp dried
2 1/2 qt. water (or part water, part vegetable stock)
1-2 tsp salt, or to taste
Pick over beans, place in a large bowl, cover by at least two inches with cold water, and let soak overnight.
Drain beans and place in a large stock pot with oil, onion and epazote. Add water and bring to a boil. Simmer, partially covered, until the beans are tender, 1 1/2 to 2 1/2 hours, depending on the freshness of the beans. Skim off foam as necessary and add water if the mixture becomes too thick. When the beans are tender, add salt to taste and simmer for a few minutes. If using fresh epazote, remove the sprigs before serving.
Can be frozen or used in rice and beans or burrito filling; for black bean soup, puree beans, flavor with cumin to taste, and add vegetable stock.
Makes 7 cups.
Adapted from The Perfect Pantry
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 lb black beans
2 Tbsp vegetable oil
1 medium onion, coarsely diced
2 sprigs fresh epazote, or 2 Tbsp dried
2 1/2 qt. water (or part water, part vegetable stock)
1-2 tsp salt, or to taste
Pick over beans, place in a large bowl, cover by at least two inches with cold water, and let soak overnight.
Drain beans and place in a large stock pot with oil, onion and epazote. Add water and bring to a boil. Simmer, partially covered, until the beans are tender, 1 1/2 to 2 1/2 hours, depending on the freshness of the beans. Skim off foam as necessary and add water if the mixture becomes too thick. When the beans are tender, add salt to taste and simmer for a few minutes. If using fresh epazote, remove the sprigs before serving.
Can be frozen or used in rice and beans or burrito filling; for black bean soup, puree beans, flavor with cumin to taste, and add vegetable stock.
Makes 7 cups.
Adapted from The Perfect Pantry
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Mexican Eggs with Epazote and Frijoles
1/3 cup finely diced onion
1 corn tortilla, finely diced
2 teaspoons butter, margarine or vegetable oil
1/4 cup green pepper, finely diced
1 to 1 1/2 tablespoons minced fresh epazote
1/2 cup cooked pinto beans, drained
4 large eggs beaten with 1 tablespoon water
2 ounces finely diced Queso Asadero or grated Monterey Jack cheese
Garnishes:
Salsa
Queso Cotija, crumbled or grated
Cook the onion and tortilla in the butter, stirring occasionally, over medium high heat until the onion is soft, about 2 minutes. Add pepper and cook another minute, until warm but still crunchy. Stir in the epazote and beans and cook about 1 minute, until the beans are warmed through and the epazote is cooked. Reduce heat to medium and pour in the beaten egg. Cook as if making scrambled eggs until the eggs are set. Just before the eggs are done, stir in the cheese.
Serve with fresh salsa and grated or crumbled queso cotija.
Adapted from Kate's Global Kitchen
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 corn tortilla, finely diced
2 teaspoons butter, margarine or vegetable oil
1/4 cup green pepper, finely diced
1 to 1 1/2 tablespoons minced fresh epazote
1/2 cup cooked pinto beans, drained
4 large eggs beaten with 1 tablespoon water
2 ounces finely diced Queso Asadero or grated Monterey Jack cheese
Garnishes:
Salsa
Queso Cotija, crumbled or grated
Cook the onion and tortilla in the butter, stirring occasionally, over medium high heat until the onion is soft, about 2 minutes. Add pepper and cook another minute, until warm but still crunchy. Stir in the epazote and beans and cook about 1 minute, until the beans are warmed through and the epazote is cooked. Reduce heat to medium and pour in the beaten egg. Cook as if making scrambled eggs until the eggs are set. Just before the eggs are done, stir in the cheese.
Serve with fresh salsa and grated or crumbled queso cotija.
Adapted from Kate's Global Kitchen
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
28 July, 2015
Squash blossoms stuffed with cheese and herbs
12 large squash blossoms, pistils removed but stems left on (for small blossoms, use more)
1 egg, lightly beaten
all-purpose flour
olive oil to fill pan to the depth of 1/2 inch
stuffing:
1 clove garlic, peeled and minced or crushed
1/4 tsp. salt, or to taste
3/4 cup (about 3 oz.) fresh goat cheese, ricotta, mozzarella, or Monterey Jack, shredded if appropriate
1/2 cup grated parmesan
1 Tbsp. chopped fresh parsley
1 Tbsp chopped fresh basil or 2 tsp. chopped fresh thyme
pepper to taste
Mix stuffing ingredients. Carefully open the petals of each flower and tuck about 1 Tbsp. of stuffing mixture into the base. Twist the tops of the petals together and dip each bundle in egg, then roll in flour. Shake off any excess and fry bundles in oil over medium heat 3-4 at a time until golden, 2-4 minutes. Drain briefly on paper towels and serve immediately.
Adapted from Rombauer, Irma S.; Rombauer Becker, Marion,; Becker, Ethan, Joy of cooking.[Revised ed.] Scribner, 1997. ISBN: 0684818701
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 egg, lightly beaten
all-purpose flour
olive oil to fill pan to the depth of 1/2 inch
stuffing:
1 clove garlic, peeled and minced or crushed
1/4 tsp. salt, or to taste
3/4 cup (about 3 oz.) fresh goat cheese, ricotta, mozzarella, or Monterey Jack, shredded if appropriate
1/2 cup grated parmesan
1 Tbsp. chopped fresh parsley
1 Tbsp chopped fresh basil or 2 tsp. chopped fresh thyme
pepper to taste
Mix stuffing ingredients. Carefully open the petals of each flower and tuck about 1 Tbsp. of stuffing mixture into the base. Twist the tops of the petals together and dip each bundle in egg, then roll in flour. Shake off any excess and fry bundles in oil over medium heat 3-4 at a time until golden, 2-4 minutes. Drain briefly on paper towels and serve immediately.
Adapted from Rombauer, Irma S.; Rombauer Becker, Marion,; Becker, Ethan, Joy of cooking.[Revised ed.] Scribner, 1997. ISBN: 0684818701
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
17 July, 2015
Pickled garlic scapes
1 lb. whole garlic scapes
3 cups vinegar
5 cups water
1/4 cup kosher salt
fresh basil leaves
dried red pepper flakes to taste
Boil water, vinegar, and salt to make a brine. Pack hot, sterilized canning jars with whole scapes, 1 fresh basil leaf, a pinch of pepper flakes; fill jars with brine. Close lids, cover with water, and boil for 45 minutes. Keep at least 2 weeks before serving to get best flavor.
From: 2 Sisters Garlic
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
3 cups vinegar
5 cups water
1/4 cup kosher salt
fresh basil leaves
dried red pepper flakes to taste
Boil water, vinegar, and salt to make a brine. Pack hot, sterilized canning jars with whole scapes, 1 fresh basil leaf, a pinch of pepper flakes; fill jars with brine. Close lids, cover with water, and boil for 45 minutes. Keep at least 2 weeks before serving to get best flavor.
From: 2 Sisters Garlic
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Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
01 July, 2015
Garlic scapes
native to: central Asia
in season here: summer, but only for a few weeks
Garlic scapes, also known as kuki-ninniku or garlic stalks, shoots, tops, stems, or curls, are the flower stalks of the garlic plant, cut before they bloom to encourage the plant to produce larger bulbs. They have a texture similar to asparagus and a mild garlic flavor, look really cool, and signal that the summer has begun. Since they're from the garlic plant, they offer many of the same health benefits as regular garlic, including helping improve blood oxygen levels, protecting against osteoarthritis and cancer, helping safeguard the liver and kidneys from oxidative stress, and stimulating the immune system. They also provide nutrients that protect the skin and lungs. Scapes are a good source of vitamins A and B6, calcium, manganese, and selenium.
If left to grow, the scape will produce a flower and then bulbils, tiny bulbs that take the place of seeds in garlic's reproductive process. Farmers remove this flower stalk to keep the plant from putting energy into growing these bulbils instead of "concentrating" on the main bulb. The bulbils are not usually eaten, although there has been some speculation among farmers....
Scapes can be sliced thinly and added raw to salads or anything you might do with chives or scallions. You can also cook them; try them in your favorite asparagus dish or stir-fry concoction.
Read more:
five reasons to eat scapes
an oddly-written article with lots of recipe ideas
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: summer, but only for a few weeks
Garlic scapes, also known as kuki-ninniku or garlic stalks, shoots, tops, stems, or curls, are the flower stalks of the garlic plant, cut before they bloom to encourage the plant to produce larger bulbs. They have a texture similar to asparagus and a mild garlic flavor, look really cool, and signal that the summer has begun. Since they're from the garlic plant, they offer many of the same health benefits as regular garlic, including helping improve blood oxygen levels, protecting against osteoarthritis and cancer, helping safeguard the liver and kidneys from oxidative stress, and stimulating the immune system. They also provide nutrients that protect the skin and lungs. Scapes are a good source of vitamins A and B6, calcium, manganese, and selenium.
If left to grow, the scape will produce a flower and then bulbils, tiny bulbs that take the place of seeds in garlic's reproductive process. Farmers remove this flower stalk to keep the plant from putting energy into growing these bulbils instead of "concentrating" on the main bulb. The bulbils are not usually eaten, although there has been some speculation among farmers....
Scapes can be sliced thinly and added raw to salads or anything you might do with chives or scallions. You can also cook them; try them in your favorite asparagus dish or stir-fry concoction.
Read more:
five reasons to eat scapes
an oddly-written article with lots of recipe ideas
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
30 June, 2015
Garlic scape and almond pesto
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan
1/3 cup slivered almonds
About 1/2 cup olive oil
Sea salt to taste
Process the scapes, 1/3 cup of the cheese, almonds and half the olive oil in a food processor until chopped and blended. Add the remainder of the oil and more cheese to reach desired texture; add salt.
To store, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.
Makes about 1 cup.
From: In the kitchen and on the Road with Dorie Greenspan
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/3 to 1/2 cup finely grated Parmesan
1/3 cup slivered almonds
About 1/2 cup olive oil
Sea salt to taste
Process the scapes, 1/3 cup of the cheese, almonds and half the olive oil in a food processor until chopped and blended. Add the remainder of the oil and more cheese to reach desired texture; add salt.
To store, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.
Makes about 1 cup.
From: In the kitchen and on the Road with Dorie Greenspan
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
24 June, 2015
Romanesco
native to: first bred in Italy
in season here: late June-August
Romanesco has a number of names, mostly because no one can decide exactly what it's the "romanesque" version of. Here in the Northwest it is most often considered a kind of cauliflower, although some consider it broccoli. The French name translates as "romanesque cabbage" and it is a relative of both cabbage and Brussels sprouts as well as broccoli and cauliflower. Other names are minaret broccoli, coral broccoli, and turret cauliflower. Before reading the sign on its basket, most of us call it some version of "that weird neon-green fractal veggie" and I understand children often call it "Christmas trees." What it all comes down to, though, is that this stuff's got eye appeal.
When it comes to nutrition, romanesco is similar to cauliflower, being rich in vitamins C and K, but it has more carotene and mineral salts while being not quite as good a source of fiber. It is considered to be one of the most easily digested vegetables and is a good source of zinc. This last little detail means it's useful for people who are losing their sense of taste (for food, I mean; it doesn't seem to help those developing a sudden interest in umbrella hats, platform sneakers, and granny-square vests) or are troubled with a metallic aftertaste.
You can use romanesco in just about any recipe for cauliflower, although its slightly nutty flavor will change the taste of the dish a little.
Read more:
Wikipedia
5-a-day
Bonduelle
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: late June-August
Romanesco has a number of names, mostly because no one can decide exactly what it's the "romanesque" version of. Here in the Northwest it is most often considered a kind of cauliflower, although some consider it broccoli. The French name translates as "romanesque cabbage" and it is a relative of both cabbage and Brussels sprouts as well as broccoli and cauliflower. Other names are minaret broccoli, coral broccoli, and turret cauliflower. Before reading the sign on its basket, most of us call it some version of "that weird neon-green fractal veggie" and I understand children often call it "Christmas trees." What it all comes down to, though, is that this stuff's got eye appeal.
When it comes to nutrition, romanesco is similar to cauliflower, being rich in vitamins C and K, but it has more carotene and mineral salts while being not quite as good a source of fiber. It is considered to be one of the most easily digested vegetables and is a good source of zinc. This last little detail means it's useful for people who are losing their sense of taste (for food, I mean; it doesn't seem to help those developing a sudden interest in umbrella hats, platform sneakers, and granny-square vests) or are troubled with a metallic aftertaste.
You can use romanesco in just about any recipe for cauliflower, although its slightly nutty flavor will change the taste of the dish a little.
Read more:
Wikipedia
5-a-day
Bonduelle
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Roasted Romanesco
1 large head romanesco, trimmed and cut into large florets
2 tablespoons olive oil
1/2 teaspoon each salt and pepper, or to taste
Toss romanesco with oil, salt, and pepper, and place on a rimmed baking sheet. Roast at 450° about 20 minutes, turning halfway through, until golden and tender. Makes about 4 servings in about 30 minutes.
Adapted from myrecipes.com
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 tablespoons olive oil
1/2 teaspoon each salt and pepper, or to taste
Toss romanesco with oil, salt, and pepper, and place on a rimmed baking sheet. Roast at 450° about 20 minutes, turning halfway through, until golden and tender. Makes about 4 servings in about 30 minutes.
Adapted from myrecipes.com
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
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