Archive for March, 2010

Green Goodness

Thursday, March 25th, 2010

Leafy greens are full of nutrients like vitamin c, beta carotene, calcium, folate, vitamins E and K, and iron.

EYES: Greens contain antioxidants zeaxanthin and lutein which may reduce the risk of cataracts and age-related macular degeneration.  They also provide lots of Vitamin A which will help you see better at night.

BLOOD: Iron in foods like spinach and chard helps ward off anemia.

BONES: Greens like kale, mustard and turnip greens contain the highest level of bone building calcium.

SKIN: Being a good source of vitamin C this helps keep your complexion young and heals wounds faster.

Posted in Collard Greens, Kale, Rainbow Chard, information | No Comments »

Sauteed Ramps, Sugar Snap Peas and Pattypan Squash

Thursday, March 25th, 2010

1 bunch ramps (about 1/2 pound) or scallions
1 pound sugar snap peas
2 Tbsp. walnut oil or olive oil
1/2 pound baby yellow pattypan squash or 2 medium yellow squash , chopped
1 Tbsp. finely grated orange zest
Salt and freshly ground pepper
1/2 cup loosely packed pea tendrils
1/4 cup toasted walnuts , chopped

Trim roots from ramps; finely chop white bulbs. Slice green leaves into 1/4-inch strips. String sugar snap peas, cut off stem ends, and leave whole.

Heat oil in a large pan over medium heat. Add white part of ramps and cook 1 minute. Add peas and pattypan squash; sauté until just tender, 3 to 4 minutes. Stir in zest, salt and pepper to taste, and ramp greens. Remove from heat and stir until greens slightly wilt. Add pea tendrils and walnuts; serve.

Posted in Pea Shoots, Scallions/Ramps, Sugar Snap Peas, recipes | No Comments »

Sauteed Rainbow Chard Pasta - Alina Baum

Friday, March 19th, 2010

Wash/Trim Chard. Then lay it down stacked, and roll it around the stem. Holding the roll down, chiffonade the Rainbow Chard, cutting it into thin slices.

In a big pan, heat olive oil, enough to cover the pan. Add 2 chopped garlic cloves. Add the Chard and add salt to taste. Cook until it is cooked down, then add the pea shoots. Turn the heat off, stir the veggies a little, until it is all a deep green (~1 min).

Eat as it is, or Mix it into fresh pasta, w/ olive oil. Parmeggiano Reggiano is optional.

Posted in Pea Shoots, Rainbow Chard, recipes | No Comments »

Rhubarb

Thursday, March 4th, 2010

Rhubarb has a fairly short growing season, so here is a way to prep and freeze for year round use.  When buying look for deep red, crisp stalks free of blemishes.

Trim leaves from top of stalk, and cit about an inch from the end and discard.
Rinse, pat dry, cut into 1 inch sections to use now or freeze for later.
If freezing lay cut pieces on lined baking sheet and freeze for about 1 hour, transfer pieces to a ziplock bag and store in the freezer for up to 6 months.

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Asparagus (Storage)

Thursday, March 4th, 2010

Although best cooked on the day of purchase/delivery, asparagus will keep tightly wrapped in a plastic bag in the refrigerator, for up to 4 days.

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Asparagus

Thursday, March 4th, 2010

Belonging to the Lily family, asparagus grows from an underground zhizome; it can produce new spears for 10 to 20 years!  The first crops appear as early as February in California, while the growing season generally lasts until as late as July in the midwest.

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Roasted Root Vegetables (Esther Manwaring)

Wednesday, March 3rd, 2010

4 T Olive Oil                                     2 lb  root vegetables*
1 T  rosemary (or thyme)chopped   1 head garlic minced

Chop 2 pounds of root vegetables of your choice. You can chose a variety or have just one. Preheat oven 425 °F. Place oil in large frying pan, low heat. Add vegetables (except garlic) and rosemary (or thyme). Sprinkle with salt and pepper and cook briefly. Stir to coat vegetables with oil. Place veggies in 9×13pan and place pan in oven.    
Bake 30 min, opening oven and stirring once or twice. 

Add garlic and stir. If vegetables are not brown, set temperature to 450 °F.        
Bake another 30 minutes, stirring every 10 min (until vegetables are tender and browned). 

*carrots, onion, garlic, potatoes, turnips, parsnips, sweet potatoes, potatoes

Posted in Carrots, Onions, Parsnips, Potatoes, Sweet Potatoes, Turnips, recipes | No Comments »