May 12th's expected harvest~
mature spinach
baby pac choy greens
mizuna
stinging nettles
turinp shoots and blossoms
garlic leaves
wild ramps
blooming chives
herbs - tarragon, thyme, oregano
& ginger mint!
Mature spinach, mizuna, wild ramps, turnip shoots and blossoms and tarragon:
See harvest info for May 5th.
Baby pac choy greens:
This small bundle of pac choy greens can be used in salads or wraps, on sandwiches or toss in at the end of a stir-fry. They are very young and delicate, so I would suggest to use them as you would lettuce leaf.
Stinging Nettles:
Yes - they do sting! The nettles will be in a bag for you to transport without getting stung. Soaking nettles in water or cooking will remove the sting from the plant, and then they become a wonderful, deeply-flavored green that's absolutely worth having in the kitchen! You may want to wear gloves to transfer them, but it isn't necessary - the sting does go away. To prepare them, drop them from the bag into a colander and rinse well. Then take the nettles straight from the colander and drop them into boiling water and cook for a minute or two until they go limp. This destroys the stingers and from there you can use them in any recipe, especially ones that call for spinach! They have a deep flavour of spinach when cooked and are very rich in vitamins A, C, iron, potassium, magnesium, calcium and up to 25% protein in it's dry state- which is high for a leafy green vegetable.
Nettles can be used in a variety of recipes such as pesto, polenta, soup, tea and is also popular cooked with Indian spices. Here's a quick recipe I found in a Seattle local food blog.
Quick Nettle-Ricotta Souffle:
- Makes 4 ramekins or small oven proof bowls
- 1/2 cup cooked nettles, packed down
- 1/2 cup cream
- 2/3 cup ricotta
- 2 eggs
- 4 tbs flour of your choice
- 2 generous pinches of salt
- grated nutmeg to taste
- parmesan for the top
- butter for ramekins or oven proof bowls
1. Butter four ramekins and set aside. Preheat oven to 375F.
2. Separate eggs, keeping whites in a bowl and placing yolks in a food processor.
3. To the food processor with egg yolks, add nettles, cream, ricotta, rice flour, salt, and a few grates of fresh nutmeg. Close and process until combined and the nettle is finely chopped.
4. Beat the egg whites until stiff. Using a rubber spatula, gently fold in the nettle mixture.
5. Divide batter into four buttered ramekins. On the top, grate a little Parmesan cheese and a little more nutmeg.
6.Bake for about half an hour or until golden brown on top, and serve. Goes well with soup or salad.
Nettle Pesto: (Good with pasta, casseroles, salmon, salad... use as you would a basil pesto).
- 1 1/2 cups tightly packed and well-drained cooked nettles
- 1/2 cup walnuts (shelled)
- 4 cloves garlic
- 1/2 cup olive oil (you can also use butter but may want to add a little oil to smooth it out, or do half and half)
- 2 pinches of salt
- 1/3 cup freshly grated Parmesan or similar cheese
1. In a food processor, blend the walnuts, the garlic, and half the olive oil.
2. Add the nettles, the rest of the olive oil and the salt. Run the food processor until the mixture is smooth.
3. Add the Parmesan and pulse a few times to combine, or run until smooth, depending what texture you prefer.
Garlic leaves:
Garlic leaves are a popular vegetable in many parts of Asia and are used to impart a more delicate taste than of the garlic clove. Some ideas such as stir-fry with eggs, meat, or vegetables, or used in other dishes like this Creamy Stinging Nettle Soup recipe!
Creamy Stinging Nettle Soup with Garlic Leaves & Spinach: Compliments to the blog - Lemonbasil. (This is a good recipe!)!!
- 1/2 pound or 6 cups fresh nettles
- 3 Tablespoons butter or olive oil, I use a mix
- 2 shallots, minced
- 1 handful fresh spinach
- 2 garlic cloves, minced
- 1 cup chopped baby garlic greens or scallions
- 1/4 cup dry sherry
- 1 quart water or broth
- Salt and Pepper
- 1 cup greek yogurt, crème fraiche, sweet cream, or half and half
- 2 tablespoons chives
1. Sauté shallots, garlic, and garlic greens in butter or olive oil. Add sherry and nettles.
2. Add water and bring to a boil.
3. Cover and simmer until the nettles are very soft, about 8-10 minutes. Add spinach.
4. Add salt and pepper to taste, add yogurt or cream, and puree using an immersion blender.
5. Add fresh parsley and serve with more yogurt and chopped garlic greens.
Ginger mint:
A delicious mint with a hint of ginger! Mint is often used raw, and the leaves are usually chopped or pounded to release the oil which produces the minty flavor. It may be an herb you'll want to use in small amounts at first, but for mint fans like myself, a dish can hardly have too much mint. Mint is a common ingredient in European, Middle Eastern, or African foods, and is also used in drinks, cocktails, and desserts. Now here are so great ideas to get you started cooking with mint.
This makes a refreshing tea - (hot or cold); added to lime or lemonade; used as a fish or chicken glaze; in salads, fruit and also as a pesto! Yes - pesto! Here is mint and pea pesto recipe...Mint Pesto:
- 2 tablespoons mint
- 2 tablespoons almonds (blanched and peeled)
- 2 tablespoons pecorino cheese (grated, or parmigiano)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- salt and pepper to taste
- 1 cup peas
1. Mix everything in a food processor or with a mortar and pestle. Wallah!
Lime, ginger mint dressing: (Use on salads or as a marinade)
- Zest and juice of one lime
- 1 T. chopped fresh mint (or 1 – 2 t. crushed dried mint)
- 1 T. chopped fresh chives (or scallions or shallot)
- 1/4 t. salt (or to taste)
- 1-2 T. white wine vinegar (or vinegar of your choice)
- 6 T. light flavored oil (light olive oil, vegetable oil, sunflower oil)
1. In a small bowl, whisk together lime zest and juice, herbs, salt and vinegar.
2. Whisking continuously, add oil in a slow, steady stream.
3. When oil is incorporated, taste and adjust seasonings as desired.
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