May 5th's expected harvest~
mature spinach
arugula
mix of mizuna and purple osaka
blossom mix of violas and turnip shoot/blossoms
herb bouquet of chives and tarragon
wild ramps
french breakfast radishes
The nice thing about the mature spinach is it's texture. This spinach has overwintered and is nice in a braising, or stuffed into a chicken breast, lamb loin or pork. Or just use raw in salads or in sandwiches. It is also nice to julienne and add to something freshly pickled like coleslaw, or gingered carrots.
We planted arugula way back in late winter when it was dry out... you can imagine how long ago! Flea beetles attack this stuff like brown on rice. It has been in the hightunnel under row cover, growing big and being patient. It is still very tasty with a peanutty/peppery spice and would be a great addition to salads or blend up and used in salad dressings or made into pesto, or even used as a stuffing with chicken. It's also nice freshly added, or slightly wilted to pasta salads.
· 1 cup arugula
· 1/4 cup shelled walnuts
· 1/4 cup fresh Parmesan cheese
· 1/4 cup extra virgin olive oil
· 3 cloves garlic
· 1/4 teaspoon salt (I always use sea salt)
· 1 teaspoon lemon juice
Preparation:
1 (*Optional, you can also use raw garlic instead of roasting) Brown the garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.2 (*Optional, you can use the nut fresh without toasting) Toast the nuts in a pan over medium heat until lightly brown.
3 Food processor method : Combine the arugula, salt, walnuts, garlic and lemon juice into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza, or as a fresh spread with good bread!
Mizuna tastes just as it looks - light and feathery. It has a buttery taste and will make an excellent salad especially along with the purple osaka. A great fresh addition to an anti-pasta or pasta salad, would also be delicious to add last to a stir-fry. (It's still young and doesn't need cooked).
Enjoy these while they are still hanging around, because in a week or two they will be sorely missed 'till next spring. Ramps are a wild leek and they have a very oniony/garlic flavor. The white bulb and green tops will both add zing to countless dishes. They can be used just like scallions; dice and sauté them with eggs, potatoes dishes, rice dishes or casseroles; used in soups, or add fresh to salads or on sandwiches.
- 3 cups sliced potatoes
- 1 1/2 cups ramps
- 2 1/2 tablespoons fresh chopped tarragon
- salt and pepper to taste
- 1/4 cup chicken broth
- 1/3 cup heavy cream or yogurt
- 3/4 cups shredded cheddar cheese
Preparation:
Place a layer of sliced potatoes in a buttered 1 1/2-quart casserole, follow with a layer of ramps and a sprinkling of tarragon, salt and pepper. Repeat layers, ending with potatoes. Combine chicken broth and heavy cream; pour over potatoes and ramps. Bake at 375° for 45 minutes, and then top with grated cheese. Return to the oven for about 15 to 20 minutes, or until the potatoes are tender.
Serves 3 to 4.
Blossoms and turnip shoot mix
The turnip shoot/blossoms are tender and delicious fresh, you can also cook them briefly if you wish. Garnished these blossoms fresh in salads, pasta salads or with your stir-fry. The purple violas are wonderfully sweet and make an excellent, artistic edible decoration to any salad or iced dessert - especially cakes! Another fancy trick to make these beauties last longer is to add into your ice cube tray and freeze. Add the ice cubes to your drinks for a cool appeal.
Chives and tarragon:
Well - chives, do they really need any explaining?? They are great fresh in any dish, especially yogurt salad dressings, sour cream, cheese and butter.
Tarragon contains oils that give it it's distinctive taste of anise-like flavor. Always use tarragon fresh, because when it is dried it's oils dissipate. Tarragon is a good herb to use in infused oils. To retain the most flavor of fresh tarragon during storage, put fresh cut tips into water and keep in a cool place. For longer term storage, freeze whole sprigs in an airtight baggie for 3 to 5 months. No need to defrost before using.
Tarragon contains oils that give it it's distinctive taste of anise-like flavor. Always use tarragon fresh, because when it is dried it's oils dissipate. Tarragon is a good herb to use in infused oils. To retain the most flavor of fresh tarragon during storage, put fresh cut tips into water and keep in a cool place. For longer term storage, freeze whole sprigs in an airtight baggie for 3 to 5 months. No need to defrost before using.
Add freshly chopped tarragon to salads, use in pickles and relishes or add to white wine or cider vinegar to make an herb tarragon vinegar dressing for salads. Stuff the inside of a chicken with fresh tarragon leaves before roasting or roast fish with the tarragon leaves. Add to any tomato, egg or cheese dishes. Add chopped tarragon as a garnish for mild soups. Add to any mayonnaise, butter or cream-based sauces or dips, or use to make tartar sauce. Season boiled or steamed vegetables with a little chopped tarragon added to melted butter. Tarragon is the prime ingredient used in bernaise sauce and in the french favorite herb mixture "fines herbes" that include chives, parsley and chervil - which we will also be harvesting at some point this year.
Tarragon Marinade:
Mix with butter, chives and lemon juice to your taste for a marinade for fish or chicken.
Tarragon Vinegar: (is easy to make)
Put fresh tarragon sprigs into a sterilized bottle of vinegar. Taste after a few days. Continue steeping until it suits your taste. Once desired strength is achieved, remove the sprigs. Use in with dressings, in potato salad, cole slaw or in anything else you would use vinegar.
Tarragon Sauce:
- 1/3 cup dry white wine
- 2 tablespoons chopped ramps, onions, shallots or garlic
- 2 tablespoons whipping cream
- 4 tablespoons fresh chopped tarragon (more or less according to taste).
- salt and pepper
Place wine and ramps in small saucepan. Simmer over medium heat until reduced to a glaze, about 3 minutes. Stir in cream; simmer 1 minute. Stir in tarragon and season to taste with salt and pepper.
Drizzle tarragon sauce over freshly cooked chicken or fish.
For tarragon mashed potatoes:
Use the tarragon sauce, a 1/4 cup of chopped tarragon and some goat cheese in with freshly mashed potatoes and add top with chives and serve! YUM!
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