This Weeks Goodies
Collard greens, wild greens mix, arugula, mustard greens (two types), kale, nettle,mixed lettuce, cabbage, brassica mix, comfrey, celery, garlic scallions, dill, apple-mint, lemon verbena, stevia, salad burnet, and basil
Wild Mix: Plantain, dandelion, lambs quarters (wild spinach) and yellow dock. Use in stir fry, lasagna, casseroles, frittata, omelettes etc..
Information for Lambs Quarters: http://www.motherearthnews.com/real-food/edible-wild-foods-zmrz13fmzhun.aspx#axzz2Wz83KBnq
Wild Food Of The Week To Look For: Lambs Quarters, picture below
Tea Mix: Lemon Verbena and Rose Petals
What is Salad Burnet?:
Salad burnet is a member of the rose (Rosaceae) family. The plant is an attractive perennial grown for both its edible leaves and its medicinal properties. Medicinally, it was once used against the Plague and to control hemorrhaging, but today it is mostly know, medicinally, for its astringent properties. Use whenever you want to add a cool, cucumber flavor. Leaves can be tossed into salads or used on sandwiches. They make a nice addition to cold drinks, like lemonade and wine spritzers. Use salad burnet to flavor dips and vinegars. Toss leaves into soups, eggs and other hot dishes at the last minute.
Brassica Mix:
You can use it as a stir fry or try this yummy recipe: Simple and Quick
Roasted Brassica's
Use any leaves: Cauliflower, Broccoli, Kale or any green:
Organic Tamari,
Onion Scallions or one red onion chopped
Four cloves of garlic. More or less
Sesame Oil or Olive Oil
Pepper to taste
9 x 11 glass baking dish
What To Do:
- Pre-heat the oven at 350
- Wash and cut into bite-size pieces, a
- Smash a few cloves of garlic and chop them coarsely. Chop some scallions or red onion. The whole scallion, not just the white part.
- Toss the garlic, onions, and brassica mix with a generous splash of soy sauce and oil in a roasting pan. Sprinkle with salt and pepper. Just filled it up with the leaves, cauliflower and broccoli. If you have to much make another batch.)
- Place the uncovered roasting pan in the oven for about 20 minutes, or until the green leaves are crisp and both the florets and the thicker stalks are tender and can be pierced easily with a fork.
This recipe is amazing. Don’t worry if you overcook the leaves they can get crispy.
Celery Tops, Flowers and Leaves:
Dahl
2 cups yellow split peas
2 onions chopped or 2 leeks
1/2 cup cilantro or more chopped
2 gloves garlic minced or 3 garlic scallions chopped. Garlic can always be adjusted to more or less
2 to 3 tsps. Curry powder
Sea salt
2 cups celery tops, flowers and leaves chopped or minced
Cook 2 cups of yellow split peas in 6 cups of water with 1 tsp. sea salt and celery tops,flowers and leaves.
Cook until tender and creamy
Saute onions and garlic until tender then add cilantro
Add sauteed mixture to yellow split peas
Add Curry powder and mix well
Serve over rice, potatoes or enjoy it with some home bake bread or tortillas
Taking the bitter out of the green
Mustard Greens and Organic Turkey Bacon (Organic turkey / chicken sausage)
Bag of Mustard Greens or more
2 cups organic chicken stock or veggie stock
1/2 cup organic white or red wine
1 cup water
1 large onion sliced
4-6 chopped cloves garlic
3 small chopped shallots
1/2 pound organic turkey bacon chopped or sausage
1/4 cup olive oil
sea salt
pepper
Heat large pan and add olive oil.
2. Sauté turkey bacon, onions, garlic and shallots in pan. Stir Occasionally.
3. Separate and rinse mustard greens under water
4. Roll 2-3 leaves together. Slice into thin strips.
5. Add mustard greens to sauteed ingredients in pan.
6. Pour in white/red wine, chicken/veggie stock and water.
7. Cover pan and let cook for 30 minutes on medium heat.
8. Stir every few minutes.
9. Taste to confirm the tenderness you prefer.
10. Add salt and pepper to taste
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