May 19th harvest

May  19th's expected harvest~
stinging nettles

baby pac choy

purple Osaka

mature spinach

turnip shoot blossoms (yellow)

yukina savoy

spring onions

garlic leaves

pea shoots & scallion blossoms

flowering chives

cilantro, lemon balm & rosemary

Mature spinach,  stinging nettles, baby pac choy, garlic leaves & turnip shoot blossoms: See May 5ths harvest info.

More than just food......
Stinging Nettle Hair Lotion Recipe:

Ingredients:
1 cup nettle leaf
3 cups water
Directions:
Simmer nettles in three cups of water. Strain. Rub into hair and scalp every other night for soft, shiny hair. Keep refrigerated.

Purple Osaka:

 

The purple Osaka is a Japanese mustard green, that has a mild peppery taste. As the leaves get older the bite is more peppery, so taste test and decide according to your palate if you wish to use raw (where it will stay spicy) or cooked (which will tame them down a bit). If you would prefer to eat them raw and spicy, just add little bits as if it were adding pepper to a salad and mix it up with other salad leaves. Good to know- as they mature and get darker purple they can add a tint of purple to light color ingredients when cooked together.  They still retain lots of flavor, even though the heat is muted when cooked.  They add an  excellent color and flavor to a pot of soup, or  they can be braised, steamed, wilted & sauteed just like any other green. They are great leaves to have around as they complement many other vegetables like, onions, garlic, other greens, cabbage, and potatoes. They an be pickled or made into an excellent pesto! We can all look forward to seeing them flower in the summer, because the flowers can  be used as edible garnishes, and frozen in ice cubes to dress up spicy tomato based drinks! (hint hint!)  

Ricotta Purple Osaka Pesto Recipe: 
1 cup of raw purple Osaka leaves

little olive oil

1/2 cup of ricotta cheese (less if you like it hot, more if you like it cooler)

Add all ingredients into a food processor and blend. Add salt to taste.

Spinach/Osaka mozzarella with anchovies and lemon balm dressing: There are two ways to make this recipe... cooked  an raw.
The cooked version is as followed.  (But use the Osaka raw if the spice doesn't bother you).

3 salt-cured anchovies, rinsed well, backbone removed fillets, split in half lengthwise

3 ounces of fresh mozzarella sliced

1 large egg

1 1/2 cup purple Osaka

1 1/2 tablespoon lemon zest

2 cups spinach 

1 teaspoon olive oil

Preparation for salad:

1. Separately chop the Osaka, and the spinach.

2. Arrange a bed of spinach on the plate or bowl.

3. Put eggs in medium saucepan and add cold water to cover. Bring to boil over high heat, reduce heat to low, and simmer 7 minutes. Immediately plunge eggs into ice water to chill. Peel eggs and cut in half crosswise and place with spinach. 

3. Heat pan and add the oil and lightly saute anchovies. Add purple Osaka to wilt gently. 

4. Remove from heat and add to allow to cool, then add Osaka to the spinach and reserve anchovies for the top of the salad.

5. Next sprinkle lemon zest and add the sliced mozzarella and top with anchovies and then finally the dressing.

Lemon Balm dressing Recipe:

1/4 cup oil
4 Tablespoons of fresh garlic leaves chopped

1 tablespoon white wine vinegar
1 1/2 tablespoon chopped lemon balm

1 tablespoon chives blossoms pulled off of stem and separate the little flowers.

Mix together well.

Lemon Balm:

Fresh leaves can be stored in plastic bags in the fridge for a few days or they can be frozen.

It is a member of the mint family and contains essential oils and is less potent and should be added at the end of cooking. Because of it's delicate lemon flavor it is used in any recipe that calls for lemon. It's a wonderful addition to fruit salads, green salads, herb butters, fruit drinks, sorbets. It can also be used in egg dishes, custards, soups and casseroles. It works well in stuffings for poultry, lamb or pork. Its subtle flavour is perfect for sauces and marinades for fish.  Chopped leaves can add zest to sweet or spicy dishes. It combines well with allspice, pepper, mint, bay leaf, rosemary, thyme, chervil... and others.

Lemon Balm Tea:
2 tablespoons of fresh leaves for each cup of boiling water
(or make sun tea by placing herbs and cool water in covered jar in the sun for a few hours)
strain add honey and, or lemon.

Yukina Savoy:

Delicious mustard green with a mild flavor. Great in salads, wraps, sandwiches and also tolerates a high temperature. Treat it like any other Asian green.

Pea shoots & scallion and chive blossoms:

Pea shoots and scallion blossoms will be sharing the bag together. Pea blossoms may be eaten raw on sandwiches, in salads or wraps. You may also wish to wilt them for a softer texture. To wilt, toss in at the end of any cooked dish.  The scallion and chive blossoms are a delicious, delicate edible flower with a beautiful burst of onion flavor.  They are great garnished on top of any salad, pizza, pasta and mixed in with dressings. Many possibilities! Dont' apply heat with these or they will wilt!

Here is an excellent link with many pea shoot recipes:

http://eatdrinkbetter.com/2010/05/17/top-ten-pea-shoot-recipes-in-season-now/