May 26th's hopeful harvest~
new potatoes (red & purple)
pac choy
pea shoots & scallion blossoms
spinach
yukina savoy
spring onions
flowering chives
chervil, tarragon
Pac choy, Pea shoots, spinach, yukina savoy:
See May 5th & 12th harvest info.
Scallion blossoms (picture above):
These heads of tiny flowering blossoms create a wonderful burst of oniony flavor! Just pull the small closed blossoms off of the thin green stems and sprinkle them on or in anything you would like a splash of onion flavor. Don't heat them, they will wilt and loose most of their flavor. Use them raw in salads, top with pizza , in pasta and anti pasta dishes, in dips and spreads - get creative! They're delish!!!
Chervil:
Chervil has a lemon- anise flavor. Because chervil contains oils the flavor is lost when over-heated or when dried. Use raw when possible or add in at the end of cooking. Despite it's fragile appearance, it keeps well for around a week in a ziplock bag in the refrigerator. Subtlety is key when using chervil in cooking. Although chervil will never dominate a dish, it is used to enhance the flavors of other herbs accompanying it in recipes. Chervil is an important inclusion in the traditional French fines herbes blend of tarragon, parsley, chives and chervil. Chervil complements egg dishes such as quiche, scrambled eggs and omelets; fish; chicken; light sauces; dressings; cream cheese and herb sandwiches. Their attractive leaves are often used as an additional kick to salads. Chervil is also the distinct herb used in Bearnaise sauce. Enjoy this spring herb while you can, soon it will be missed!
New Potatoes (baby potatoes):
New potatoes are early spring potatoes that have immature skin and are rarely if ever peeled. They haven't had much time to convert their sugar into starch and are prized for their high water content and creamy texture and because they can be cooked whole. The excess moisture makes them waxy and not good candidates for baking or frying. They are best in soups, steamed, roasted or used in dishes like potato salads. They do not store for a long time, so use them within a week or so.
Chervil herb butter recipe: Use on roasted vegetables; corn on the cob; top a dollop on sliced radishes & chill for an awesome snack or appetizer - possibilities are endless!
Ingredients:
6 tablespoons butter at room temperature
2 tablespoons minced chervil
*2 tablespoons tarragon (optional)
1/4 teaspoon sea salt
*garnish with scallion blossoms or chopped chives
Preparation:
In a small bowl mix all ingredients together until creamy.
Variation - Chervil butter sauce recipe: Use with sauteed chicken, freshly steamed shrimp, lobster, crab, scallops, oysters or poached white fish etc...
Ingredients:
3/4 cup dry white wine
2 tablespoons minced spring onions
1 tablespoon fresh lemon juice
1/4 teaspoon sea salt
3 tablespoons cold butter
1/2 cup chervil leaves minced
4 tablespoons tarragon leaves minced
Preparation:
1. In a small saucepan, combine the wine with the spring onions, lemon juice and salt and boil over moderately high heat until reduced by half.
2. Turn the heat to low and whisk in the butter, 1 tablespoon at a time, until smooth.
3. Turn off the heat and add the chervil to the gently warmed sauce. *(Option) To get a better flavor : add the chervil to a blender then pour the butter sauce over the chervil, blend until smooth and serve at once.
Preserve chervil in white wine vinegar:
This is a wonderful vinegar for garden salads, salad dressings or in fish sauces etc.
- 1/2 cup chervil leaves
- 1/2 cup tarragon leaves
- 2 cups white wine vinegar or rice vinegar
1. Warm the vinegar over low heat. combine herbs and vinegar in a bottle or glass jar with cork or lid.
2. Leave in container at room temperature (steep) and taste after a week or two then filter (or let it steep longer until the flavor is to your liking).
New Potatoes & chervil recipe:
2 pounds new potatoes washed
3 tablespoons butter
1/2 cup coarsely chopped chervil
4 tablespoons minced tarragon
fresh ground sea salt & ground pepper to taste
garnish with scallion blossoms
Preparation:
1. Fill a medium pot with 1 inch of heavily salted water. Bring to a boil over high heat and set a steamer basket inside. Reduce heat to low so the water is simmering.
2. Place potatoes in the steamer basket. (If you don't have a steam basket, just add the potatoes without one). Cover the pot and steam potatoes until they are fork tender, about 40 minutes. Remove the steamer basket and potatoes from the pot, drain remaining water, and place potatoes back in the pot to steam dry, about 5 minutes.
3. Add butter and season with freshly ground black pepper. Gently stir until potatoes are coated in butter. Transfer potatoes to a large plate, sprinkle with tarragon, chervil & scallion blossoms and serve.
