Well things are very wet here at Thorn Acres this week with more rain coming in tonight. The garden is very wet but I got shares out this week for my 11 members. I hope everyone is liking the tomatoes. I traded a meat rabbit for a couple flats of tomatoes for your shares. Mine are not doing well with all the rain. His are doing great also grown with no chemicals others are getting nicer looking ones but you have to wonder what they have put on them. My brother has had huge tomatoes but he loves miracle grow. I think he has been getting tomatoes since June when I have gotten three good ones all season.
Zucchini is coming on strong and if I do not stay ahead of it I will have baseball bats. I do use the big ones for relish. I you would like bigger ones just let me know and I can make sure you get some. Okra will be in your share next week hope you all like it. It is not my favorite as I am trying not to fry foods but that is the only way I can eat it. So if you have creative recipes for okra please share with the group.
My kids head back to school on Friday with my daughter being a senior, one son being an 8th grader in the high school and then there is my 3rd grader that all have met while delivering. He is my sidekick. My husband was laid off August 17th with no work since. He will be leaving for Iowa on Sunday for 10days to at least make enough to pay the farm payment. We have a really nice man out here that has a tire shop that is letting up charge tires so he can get there and back. Man no income for 1 1/2 months is really scary. I am really glad I have a garden to can and preserve for the winter months. Then I will have the chickens to butcher in September which will help out the freezer for the winter. I hope all of you are doing well during this really tough time.
As you all know I quit my dental assisting job to do the CSA and I really do not regret the choice I made. I had been a dental assistant for almost 25 years and really needed a change. I do miss my patients and co-workers very much as I am real people person I love to talk. My patients are missing my stories of the farm life which everyone of them got to hear so they are not surprised I decided to do it for my change in life. I love being home with my children which can be tough at times with two teenagers 13 and 17 always fighting. My 8 year old was so happy getting off the bus in May seeing me at home with his after school snack. He really did not like being at home alone after school. I really do not know how we got things done. He has football practice at 6pm which my daughter works after school until 9pm and my 13year old has practice after school until 6pm. So I would have to beg someone else to take care of my 8 year old and get him to practice each night. No fair to others or my son. So I will be baking after school snacks everyday along with keeping up the garden and taking care of my goats, rabbits and chickens. Things I have to put off on others when I was working full time.
Things are going good in the garden. Sorry that the shares have been light each week. After taking with other CSA farmers they only deliver every other week for the summer season. They do smaller shares for the winter share, do eggs on there own share and a meat share. I will redo my plan for next. I am renting out 2 acres to do pumpkins, zucchini, and watermelons next year. My neighbors is letting me rent for a full share for his family. Not a bad deal. So totally I will be harvesting 4 acres when all is said and done so then you will get better and bigger shares. I have the tea garden going now so next year you will get wonderful tea mixtures.
Well off to football practice!!!!!
Wednesday, August 19, 2009
Sunday, June 21, 2009
All right here are some recipes for the coming week. I got most of them from www.allrecipes.com it is wonderful to find great recipes. Then the goat recipes came from a shareholder which loves goat meat. You must try it to like it. Lori
Bok Choy or Pak Choy
INGREDIENTS
1 medium head bok choy, diced
1 bunch green onions, chopped
1 (3 ounce) package ramen noodles
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds, toasted
1/3 cup olive oil
3 teaspoons lemon juice
DIRECTIONS
Combine bok choy and green onions; cover and chill.
Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.
Yummy Bok Choy Salad
Rated:
Submitted By: SYS1
Photo By: Kelly Krocker
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4
"This is hands down the best salad that I've ever had. A homemade vinaigrette perfectly accents this simple salad of fresh baby bok choy, green onions, and toasted almonds."
Ingredients:
1/2 cup olive oil
1/4 cup white vinegar
1/3 cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, cleaned and
sliced
1 bunch green onions, chopped
1/8 cup slivered almonds, toasted
1/2 (6 ounce) package chow mein noodles
Directions:
1.
In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
2.
Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 6/21/2009
Beet Salad with Goat Cheese
Rated:
Submitted By: Donna
Photo By: SunnyByrd
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Servings: 4
"This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens."
Ingredients:
4 medium beets - scrubbed, trimmed and cut
in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad
greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese
Directions:
1.
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
2.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4.
Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing
Turnips
This recipe has turned into a regular at our house, and is requested by family members as a traditional addition to our holiday meals. You can't go wrong with this one!"
Ingredients:
2 pounds turnips, peeled and cubed
1/2 cup butter
1 cup sour cream
1/2 cup half-and-half cream
1 cup brown sugar
1 pinch ground nutmeg
salt and pepper to taste
Directions:
1.
Place turnips into saucepan and fill with enough water to cover them. Bring to a boil, and cook until tender, about 20 minutes. Drain. Add butter to the hot turnips and mash with a potato masher or whisk. Once the butter has melted in, stir in the sour cream, half-and-half, brown sugar, nutmeg, salt and pepper. Mash to your desired consistency. I always undermash for a chunkier outcome. Cover and keep in a warm oven until ready to serve.
curried goat
1 lb goat meat1/2 tsp cumin1 tsp basil1 tsp curry1/2 cup cran grape mix togather and place in crook pot and cook for 4-6 hrs on med. you can do this in an oven.serve over rice
BBQ Goat
1 lb goatBBQ sauce of choice1 oinon dicedsalt and pepper to tastecook covered in oven for 4 hrs on 200 then uncover and turn up to 375 for 30 -45 min
Bok Choy or Pak Choy
INGREDIENTS
1 medium head bok choy, diced
1 bunch green onions, chopped
1 (3 ounce) package ramen noodles
1/2 cup blanched slivered almonds
2 tablespoons sesame seeds, toasted
1/3 cup olive oil
3 teaspoons lemon juice
DIRECTIONS
Combine bok choy and green onions; cover and chill.
Whisk together the olive oil, lemon juice and ramen noodle seasoning packet. Refrigerate until chilled.
Break ramen noodles into small pieces; combine with toasted almonds and sesame seeds.
Before serving, combine the cabbage mixture and noodle mixture; add dressing and toss to coat.
Yummy Bok Choy Salad
Rated:
Submitted By: SYS1
Photo By: Kelly Krocker
Prep Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4
"This is hands down the best salad that I've ever had. A homemade vinaigrette perfectly accents this simple salad of fresh baby bok choy, green onions, and toasted almonds."
Ingredients:
1/2 cup olive oil
1/4 cup white vinegar
1/3 cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, cleaned and
sliced
1 bunch green onions, chopped
1/8 cup slivered almonds, toasted
1/2 (6 ounce) package chow mein noodles
Directions:
1.
In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
2.
Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.
ALL RIGHTS RESERVED © 2009 Allrecipes.com
Printed from Allrecipes.com 6/21/2009
Beet Salad with Goat Cheese
Rated:
Submitted By: Donna
Photo By: SunnyByrd
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Servings: 4
"This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens."
Ingredients:
4 medium beets - scrubbed, trimmed and cut
in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad
greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese
Directions:
1.
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
2.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3.
In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4.
Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing
Turnips
This recipe has turned into a regular at our house, and is requested by family members as a traditional addition to our holiday meals. You can't go wrong with this one!"
Ingredients:
2 pounds turnips, peeled and cubed
1/2 cup butter
1 cup sour cream
1/2 cup half-and-half cream
1 cup brown sugar
1 pinch ground nutmeg
salt and pepper to taste
Directions:
1.
Place turnips into saucepan and fill with enough water to cover them. Bring to a boil, and cook until tender, about 20 minutes. Drain. Add butter to the hot turnips and mash with a potato masher or whisk. Once the butter has melted in, stir in the sour cream, half-and-half, brown sugar, nutmeg, salt and pepper. Mash to your desired consistency. I always undermash for a chunkier outcome. Cover and keep in a warm oven until ready to serve.
curried goat
1 lb goat meat1/2 tsp cumin1 tsp basil1 tsp curry1/2 cup cran grape mix togather and place in crook pot and cook for 4-6 hrs on med. you can do this in an oven.serve over rice
BBQ Goat
1 lb goatBBQ sauce of choice1 oinon dicedsalt and pepper to tastecook covered in oven for 4 hrs on 200 then uncover and turn up to 375 for 30 -45 min
Saturday, June 20, 2009
some recipes for next week
Collard Greens
INGREDIENTS (Nutrition)
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)
DIRECTIONS
Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.
Collard Greens
INGREDIENTS
1 bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks
2 (10.5 ounce) cans condensed chicken broth
21 fluid ounces water
1 tablespoon distilled white vinegar
salt and pepper to taste
DIRECTIONS
Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
Basil dressing
INGREDIENTS (Nutrition)
1 cup olive oil
1/3 cup apple cider vinegar
1/4 cup honey
3 tablespoons chopped fresh basil
2 cloves garlic, minced
DIRECTIONS
In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve
INGREDIENTS (Nutrition)
1/4 cup olive oil
2 tablespoons minced garlic
5 cups chicken stock
1 smoked turkey drumstick
5 bunches collard greens - rinsed, trimmed and chopped
salt and black pepper to taste
1 tablespoon crushed red pepper flakes (optional)
DIRECTIONS
Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.
Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.
Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.
Collard Greens
INGREDIENTS
1 bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks
2 (10.5 ounce) cans condensed chicken broth
21 fluid ounces water
1 tablespoon distilled white vinegar
salt and pepper to taste
DIRECTIONS
Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.
Basil dressing
INGREDIENTS (Nutrition)
1 cup olive oil
1/3 cup apple cider vinegar
1/4 cup honey
3 tablespoons chopped fresh basil
2 cloves garlic, minced
DIRECTIONS
In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve
Tuesday, June 16, 2009
Atchison County under water
Well we made it through the high winds but the water has invaded my gardens. I am sure with the high temps today and tomorrow I will be wanting rain but I need a few days of dry weather. Carrots,beets,turnips, pak choy are all ready just need to get to them and not harm all the new things around them. I think I should have grown rice this year for sure. I am going cherry picking and I hope to pick enough for everyone so let me know if you would like some. Then I am hoping to go gather gooseberries this weekend so if you all make jellies or like gooseberry pie just let me know and they will be in next weeks shares. Sorry about this week but a soggy garden is not good to work in. Our tomato plants with stood the winds and so did the corn so all is good that way. Stay in touch and I will post recipes for cherries and gooseberries. Also I am checking into blue berries they are not free so I will post how much and if you would like some I can get them to you on share days.
From a very well and humid Muscotah,Kansas Lori
From a very well and humid Muscotah,Kansas Lori
Saturday, June 13, 2009
Thank you shareholders
I love seeing you all trying the purslane different ways. The more I read up on it, it is so good for us. I will put little bits of other wild herbs in your shares each week with way to use them in cooking. I believe to use what God has given us and after studying it all is good for us. Most of it we call weeds but everyone has a purpose and full of vitamins. Keep up the good work with your recipes and share here if you can.
Sorry no one got the Lemon Balm this week it is way to muddy to get into that garden. I hope you liked the cookies they were maple pecan, blonde's, mince meat, oatmeal date. She loves to bake and will keep right on sharing with us. Also I am in the process of curing more cheese so you will be getting it in your shares soon. Also each week I think I will share some meat with you all. I will be making jerky in the coming weeks with ground meats and I will put that in for sure. It is one of my favorite things to do. I am hoping these chickens keep right on growing they seem slower than the foxes batch.
Well out to another muddy day. Oh about that sorry for all the muddy veggies. I tell you I pick right before I leave so everything is fresh and the mud has been heavy the last few days. Sorry you all have to work so hard to keep it clean.
Lori
Sorry no one got the Lemon Balm this week it is way to muddy to get into that garden. I hope you liked the cookies they were maple pecan, blonde's, mince meat, oatmeal date. She loves to bake and will keep right on sharing with us. Also I am in the process of curing more cheese so you will be getting it in your shares soon. Also each week I think I will share some meat with you all. I will be making jerky in the coming weeks with ground meats and I will put that in for sure. It is one of my favorite things to do. I am hoping these chickens keep right on growing they seem slower than the foxes batch.
Well out to another muddy day. Oh about that sorry for all the muddy veggies. I tell you I pick right before I leave so everything is fresh and the mud has been heavy the last few days. Sorry you all have to work so hard to keep it clean.
Lori
Tuesday, June 9, 2009
Week #3
You all will be getting purple basil, lemon balm,collard greens, swiss chard, eggs, ham steak, dill seed, coriander and sample cookies. I think she is making 4 different kinds. Enjoy your share! Lori
Herbal Butter
1 stick butter, softened
2Tsp fresh minced thyme,basil, oregano, cilantro or rosemary(any combo you choose)
using a blender or mixer, whip butter and herbs until creamy. ENJOY
Herb-Roasted Potatoes
Source: Bob PastorioServings: Serves 6 to 8
Ingredients:
1/3 cup olive oil
2 tablespoons coarse salt
1 tablespoon freshly ground black pepper
2 cloves garlic, finely minced
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh Italian Parsley
1 tablespoon chopped fresh mint leaves
12 red potatoes, scrubbed, dried and quartered
Instructions:
Preheat the oven to 350° F. Combine all ingredients except potatoes in a bowl and mix well. Add potatoes and toss to coat thoroughly. Dump the contents of the bowl onto a baking sheet and spread out the potatoes. Bake until the potatoes are fork-tender, turning occasionally. Serve hot or at room temperature.
Shenandoah Growers suggests:
Almost any kind of potato will work well with this approach. Large pieces of carrots, turnips, beets or onions (stuck with toothpicks to hold them together) are good, as well, and make a colorful and tasty dish.
SWISS CHARD WRAPS
9-10 Swiss chard leaves, at least 9 inches1 lg. tomato, sliced and cut in half1/2 c. Mozzarella cheese, grated2 tbsp. olive oil1 tbsp. onion flakesSalt and pepper
Steam Swiss chard for a few minutes. Do not overcook. Open leaves and brush on olive oil lightly. Put tomato slice in center of leaf - top with pinch onion - salt and pepper and one tablespoon cheese. fold leaf around tomato - this will hold together well.
Put on grill until hot - can turn once. Works best if you use a 2 sided grill that holds food in place. This can also be cooked in oven at 400 degrees for 10 minutes on a cookie sheet.
DILL SEED DIP
2 c. sour cream2 c. mayonnaise3 tbsp. dill seed1/2 tsp. garlic salt1/2 tsp. garlic powder1 tsp. onion flakes (opt.)1 tsp. onion powder
Combine all ingredients. Nice to serve in round rye or pumpernickel bread that has been scooped/hollowed out.
CREAMY LEMON BALM PUDDING
6 tbsp. vanilla sugar3 tbsp. cornstarch1 c. milk1 c. light cream3 tbsp. snipped fresh lemon balm
Combine vanilla, sugar and cornstarch in a saucepan. In another saucepan, heat milk and cream just until scalded. Pour over sugar mixture, stirring while pouring. Place over medium heat and stir until it starts to thicken. Add lemon balm while stirring. Pour into four dessert dishes. Chill. Serve with a dollop of whipped cream and sprigs of fresh lemon balm if desired.
To make vanilla sugar: Place a fresh vanilla bean in a quart jar of sugar. Cover and let stand for a week before using.
BASIL STUFFED CELERY
Printed from COOKS.COM
8 stalks celery16 oz. cream cheese3 tbsp. mayonnaise2 tbsp. finely chopped basil (1 each green and purple)1/4 tsp. garlic powder1/4 tsp. parsley flakes (or 1 tsp. fresh parsley finely chopped)
Mix together all above ingredients (except the celery). Mix well. Cut celery into 2 inch pieces crosswise. Fill with mixture. Cover with Saran Wrap. Chill until ready to serve. Fills approximately 60 2 inch pieces. Note: (1) Also a great spread for crackers or as a dip for vegetables. (2) Great filler for cherry tomatoes. Scoop out inside and fill. Yummy combo
BACK-YARD SALAD
Printed from COOKS.COM
1 c. tender dandelion greens1/4 c. each of violet leaves, chicory, purslane, oxalis2 hard boiled eggs, sliced1/2 c. Swiss cheese cut into strips1/2 c. boiled ham cut into strips3 tbsp. vegetable oil1 tbsp. cider vinegar1/2 tsp. salt
UTENSILS:
Salad bowl
Wash greens and pat dry; mix in salad bowl. Add cheese, ham and sliced hard boiled eggs. Add oil and toss. Add vinegar and salt and toss. Garnish with violets, forsythia, day lilies or rose petals.
Herbal Butter
1 stick butter, softened
2Tsp fresh minced thyme,basil, oregano, cilantro or rosemary(any combo you choose)
using a blender or mixer, whip butter and herbs until creamy. ENJOY
Herb-Roasted Potatoes
Source: Bob PastorioServings: Serves 6 to 8
Ingredients:
1/3 cup olive oil
2 tablespoons coarse salt
1 tablespoon freshly ground black pepper
2 cloves garlic, finely minced
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh Italian Parsley
1 tablespoon chopped fresh mint leaves
12 red potatoes, scrubbed, dried and quartered
Instructions:
Preheat the oven to 350° F. Combine all ingredients except potatoes in a bowl and mix well. Add potatoes and toss to coat thoroughly. Dump the contents of the bowl onto a baking sheet and spread out the potatoes. Bake until the potatoes are fork-tender, turning occasionally. Serve hot or at room temperature.
Shenandoah Growers suggests:
Almost any kind of potato will work well with this approach. Large pieces of carrots, turnips, beets or onions (stuck with toothpicks to hold them together) are good, as well, and make a colorful and tasty dish.
SWISS CHARD WRAPS
9-10 Swiss chard leaves, at least 9 inches1 lg. tomato, sliced and cut in half1/2 c. Mozzarella cheese, grated2 tbsp. olive oil1 tbsp. onion flakesSalt and pepper
Steam Swiss chard for a few minutes. Do not overcook. Open leaves and brush on olive oil lightly. Put tomato slice in center of leaf - top with pinch onion - salt and pepper and one tablespoon cheese. fold leaf around tomato - this will hold together well.
Put on grill until hot - can turn once. Works best if you use a 2 sided grill that holds food in place. This can also be cooked in oven at 400 degrees for 10 minutes on a cookie sheet.
DILL SEED DIP
2 c. sour cream2 c. mayonnaise3 tbsp. dill seed1/2 tsp. garlic salt1/2 tsp. garlic powder1 tsp. onion flakes (opt.)1 tsp. onion powder
Combine all ingredients. Nice to serve in round rye or pumpernickel bread that has been scooped/hollowed out.
CREAMY LEMON BALM PUDDING
6 tbsp. vanilla sugar3 tbsp. cornstarch1 c. milk1 c. light cream3 tbsp. snipped fresh lemon balm
Combine vanilla, sugar and cornstarch in a saucepan. In another saucepan, heat milk and cream just until scalded. Pour over sugar mixture, stirring while pouring. Place over medium heat and stir until it starts to thicken. Add lemon balm while stirring. Pour into four dessert dishes. Chill. Serve with a dollop of whipped cream and sprigs of fresh lemon balm if desired.
To make vanilla sugar: Place a fresh vanilla bean in a quart jar of sugar. Cover and let stand for a week before using.
BASIL STUFFED CELERY
Printed from COOKS.COM
8 stalks celery16 oz. cream cheese3 tbsp. mayonnaise2 tbsp. finely chopped basil (1 each green and purple)1/4 tsp. garlic powder1/4 tsp. parsley flakes (or 1 tsp. fresh parsley finely chopped)
Mix together all above ingredients (except the celery). Mix well. Cut celery into 2 inch pieces crosswise. Fill with mixture. Cover with Saran Wrap. Chill until ready to serve. Fills approximately 60 2 inch pieces. Note: (1) Also a great spread for crackers or as a dip for vegetables. (2) Great filler for cherry tomatoes. Scoop out inside and fill. Yummy combo
BACK-YARD SALAD
Printed from COOKS.COM
1 c. tender dandelion greens1/4 c. each of violet leaves, chicory, purslane, oxalis2 hard boiled eggs, sliced1/2 c. Swiss cheese cut into strips1/2 c. boiled ham cut into strips3 tbsp. vegetable oil1 tbsp. cider vinegar1/2 tsp. salt
UTENSILS:
Salad bowl
Wash greens and pat dry; mix in salad bowl. Add cheese, ham and sliced hard boiled eggs. Add oil and toss. Add vinegar and salt and toss. Garnish with violets, forsythia, day lilies or rose petals.
Tuesday, June 2, 2009
Alright we are going to try purslane this week. I know some of use just want the norm but I have been told purslane only grows in very good soil and I have lots of it right now. It grows no matter how wet or dry it is. I figured if I started using it then it would go away so this will be the second year I have harvested it. You can just eat it raw on your salads if you do not want to try wierd things.
You all will be getting cheese and bread this week with your veggies. Lori
Recipes
VERDOLAGO CON QUESO
1 quart purslane including stems
Approximately one-half cup Monterey Jack cheese, shredded
Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil. Gently boil for about two minutes or until tender. Drain the water and chop the purslane into smaller pieces. Return the purslane to the frying pan and shred the jack cheese over it. Keep the purslane in the pan just until the cheese melts. Be careful not to over-melt the cheese. Serve warm. Serves 2.
PICKLED PURSLANE
1 quart purslane stems and leaves
3 garlic cloves, sliced
1 quart apple cider vinegar (or old pickle, jalapeno juice,etc.)
10 peppercorns
Clean the purslane stems and leaves by rinsing with fresh water. Cut into 1" pieces and place in clean jars with lids. Add the spices and pour the vinegar over the purslane. Keep this in the refrigerator and wait at least two weeks before using. Serve as a side dish with omelets and sandwiches.
TRAVELER'S JOY
3 cups purslane, chopped
1/2 onion (wild, if avail.)
1 hard-boiled egg, sliced
1 cup chickweed
1/2 cup amaranth leaves
1 ripe avocado
Approximately 1/4 cup cheddar cheese
1 teaspoon garlic salt
(or other cheese), diced into small bits
Juice of 1/2 lemon
Much of this salad can be gathered on the trail (or in your backyard, for that matter). Chop the purslane, chickweed, amaranth, and onion into bite sized bits. Add the avocado, peeled and diced. Add one hard-boiled egg, sliced. Mix in approximately 1/4 cup of cheddar cheese which has been cut into small bits. Squeeze the lemon over the salad, add the garlic salt, and mix well. If you have them, you can add chia seeds and one tablespoon of mayonnaise to this lip-smacking salad.
VERDOLAGO CON HUEVOS
2 cups purslane, with stems, diced
6 eggs
1 cup wild or domestic onion
Butter
1 cup nasturtium leaves and stems, diced
Carefully clean and rinse the purslane. The entire above-ground plant can be used as long as it is still tender. Add the diced onion and purslane to a heated and buttered cast-iron skillet. Cook for about five minutes. Add the eggs and cook omelet-style. Serve with a tomato slice. Serves three.
FRIED PURSLANE
Approximately 1 cup of purslane growing tips
Flour
Ground bread crumbs
Beaten eggs
Collect the tender new tips of purslane--about the last two or three inches from the stems. Rinse these in water to remove any sand. Roll them (or shake them) in flour until thoroughly floured, and then dip in the beaten eggs. Cover each purslane stalk with bread crumbs. This process is easiest to do if you simply line up the three dishes of flour, eggs, and bread crumbs, and do the breading production line style.
When the breading is done, fry or saute each purslane stalk for about five minutes or until golden brown. Serve with catsup, mustard, or sour cream. This is a unique hors d'oeuvre for even your finest, fanciest parties.
HAM AND PURSLANE ON RYE Delectable Sandwich
2 slices rye bread toasted or plain (or you can use whole wheat, pumpernickel, or sour dough)
A few slices good quality ham
A handful of fresh purslane, stems included
Mustard/horseradish mix(no yellow dye, please)
Instead of lettuce or pickles on this ham sandwich, you're using fresh purslane. It's quite flavorful. The slightly crunchy flavor of the crisp, succulent purslane stems helps to make this a satisfying sandwich.
MEXICAN PURSLANE STUFFING
This is a home-type dish that is as simple to prepare as "scrambled eggs with..." but much more nutritious. Serve as a side dish, a brunch main dish or as a filling in tortillas and pitas.
1 to 1
1 tablespoon vegetable oil
1 small onion, finely chopped
1 medium-size ripe tomato, chopped (not skinned)
1 SERRANO or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste
2 to 3 teaspoons low-sodium soy sauce
1 egg beaten
Set aside a few raw springs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
In a large pan, saute garlic and onion in vegetable oil until soft. Add tomato and chile, and saute until the mixture becomes sauce-like. Season with soy sauce. (If you aren't using the chile, add freshly ground black pepper.) Saute until mixture is warm and the flavors marry.
When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish plate servings with reserved sprigs.
YIELD: 4 servings
PER SERVING (estimated): 91 calories, 4 g protein, 9 g carbohydrate, 5 g fat, 68 mg cholesterol, 200 mg sodium, 68 percent U.S. RDA Vitamin A, 77 percent U.S. RDA Vitamin C.
NUTRITIONAL COMPOSITION OF WILD FOODS (per 100 grams)
Dashes denote lack of data for a constituent believed to be present in measurable amounts.Source: Composition of Foods, U.S. Dept. of Agriculture
PURSLANE (RAW):
Calories --, Protein-21 gr, Fat- 1.7 gr, Calcium-.4 mg, Phosphorus 103 mg, Iron-39 mg, Sodium-3.5 mg, Potassium --, Vit A --, Thiamine 2,500 mg, Riboflavin-.03 mg, Niacin-.1 mg, Vit C-.5 mg, Parts consumed-Stems and leaves.
You all will be getting cheese and bread this week with your veggies. Lori
Recipes
VERDOLAGO CON QUESO
1 quart purslane including stems
Approximately one-half cup Monterey Jack cheese, shredded
Collect tender purslane, including the stems, and carefully rinse to remove any sand or soil. Gently boil for about two minutes or until tender. Drain the water and chop the purslane into smaller pieces. Return the purslane to the frying pan and shred the jack cheese over it. Keep the purslane in the pan just until the cheese melts. Be careful not to over-melt the cheese. Serve warm. Serves 2.
PICKLED PURSLANE
1 quart purslane stems and leaves
3 garlic cloves, sliced
1 quart apple cider vinegar (or old pickle, jalapeno juice,etc.)
10 peppercorns
Clean the purslane stems and leaves by rinsing with fresh water. Cut into 1" pieces and place in clean jars with lids. Add the spices and pour the vinegar over the purslane. Keep this in the refrigerator and wait at least two weeks before using. Serve as a side dish with omelets and sandwiches.
TRAVELER'S JOY
3 cups purslane, chopped
1/2 onion (wild, if avail.)
1 hard-boiled egg, sliced
1 cup chickweed
1/2 cup amaranth leaves
1 ripe avocado
Approximately 1/4 cup cheddar cheese
1 teaspoon garlic salt
(or other cheese), diced into small bits
Juice of 1/2 lemon
Much of this salad can be gathered on the trail (or in your backyard, for that matter). Chop the purslane, chickweed, amaranth, and onion into bite sized bits. Add the avocado, peeled and diced. Add one hard-boiled egg, sliced. Mix in approximately 1/4 cup of cheddar cheese which has been cut into small bits. Squeeze the lemon over the salad, add the garlic salt, and mix well. If you have them, you can add chia seeds and one tablespoon of mayonnaise to this lip-smacking salad.
VERDOLAGO CON HUEVOS
2 cups purslane, with stems, diced
6 eggs
1 cup wild or domestic onion
Butter
1 cup nasturtium leaves and stems, diced
Carefully clean and rinse the purslane. The entire above-ground plant can be used as long as it is still tender. Add the diced onion and purslane to a heated and buttered cast-iron skillet. Cook for about five minutes. Add the eggs and cook omelet-style. Serve with a tomato slice. Serves three.
FRIED PURSLANE
Approximately 1 cup of purslane growing tips
Flour
Ground bread crumbs
Beaten eggs
Collect the tender new tips of purslane--about the last two or three inches from the stems. Rinse these in water to remove any sand. Roll them (or shake them) in flour until thoroughly floured, and then dip in the beaten eggs. Cover each purslane stalk with bread crumbs. This process is easiest to do if you simply line up the three dishes of flour, eggs, and bread crumbs, and do the breading production line style.
When the breading is done, fry or saute each purslane stalk for about five minutes or until golden brown. Serve with catsup, mustard, or sour cream. This is a unique hors d'oeuvre for even your finest, fanciest parties.
HAM AND PURSLANE ON RYE Delectable Sandwich
2 slices rye bread toasted or plain (or you can use whole wheat, pumpernickel, or sour dough)
A few slices good quality ham
A handful of fresh purslane, stems included
Mustard/horseradish mix(no yellow dye, please)
Instead of lettuce or pickles on this ham sandwich, you're using fresh purslane. It's quite flavorful. The slightly crunchy flavor of the crisp, succulent purslane stems helps to make this a satisfying sandwich.
MEXICAN PURSLANE STUFFING
This is a home-type dish that is as simple to prepare as "scrambled eggs with..." but much more nutritious. Serve as a side dish, a brunch main dish or as a filling in tortillas and pitas.
1 to 1
1 tablespoon vegetable oil
1 small onion, finely chopped
1 medium-size ripe tomato, chopped (not skinned)
1 SERRANO or jalapeno chile, finely chopped, or freshly cracked black pepper, according to taste
2 to 3 teaspoons low-sodium soy sauce
1 egg beaten
Set aside a few raw springs of purslane for garnish. Steam or blanch the rest until tender-crisp (three to five minutes). Drain thoroughly, transfer to a plate covered with several layers of paper towels and blot dry.
In a large pan, saute garlic and onion in vegetable oil until soft. Add tomato and chile, and saute until the mixture becomes sauce-like. Season with soy sauce. (If you aren't using the chile, add freshly ground black pepper.) Saute until mixture is warm and the flavors marry.
When ready to serve, add the beaten egg to the warm mixture in the pan and mix gently. The egg will bind the mixture loosely but should not harden into scrambled eggs. Garnish plate servings with reserved sprigs.
YIELD: 4 servings
PER SERVING (estimated): 91 calories, 4 g protein, 9 g carbohydrate, 5 g fat, 68 mg cholesterol, 200 mg sodium, 68 percent U.S. RDA Vitamin A, 77 percent U.S. RDA Vitamin C.
NUTRITIONAL COMPOSITION OF WILD FOODS (per 100 grams)
Dashes denote lack of data for a constituent believed to be present in measurable amounts.Source: Composition of Foods, U.S. Dept. of Agriculture
PURSLANE (RAW):
Calories --, Protein-21 gr, Fat- 1.7 gr, Calcium-.4 mg, Phosphorus 103 mg, Iron-39 mg, Sodium-3.5 mg, Potassium --, Vit A --, Thiamine 2,500 mg, Riboflavin-.03 mg, Niacin-.1 mg, Vit C-.5 mg, Parts consumed-Stems and leaves.
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