A Box Deconstructed- 5/4/2017

Left to Right, Top to Bottom: Nettles, Spinach, Sorrel, Ramps, Chives, Asparagus.
*Choice Item: Mixed Willow Bunch

Cooking with This Week’s Box…..

Welcome to the first CSA box of the season!  I’m glad you’ll be cooking with us this year and want to remind you we’re here to help you.  Remember to read your newsletter and “What’s In the Box” email that accompany each delivery.  This is where you’ll find important information about your box contents, recipes, etc.  This year we’re trying some new things in the newsletter, including this section which is intended to provide you with some ideas about what you might make with your box contents and, when possible, we’ll also provide you with a link to that recipe. 

To start off your week of cooking, I recommend making the recipe for Curried Nettle Stew with Chickpeas &Chicken featured in this week’s newsletter, served with Jasmine rice and a piece of warm pita bread.  Take one half of the bunch of sorrel to make Frosty Banana and Sorrel Smoothies for a quick breakfast.  This recipe was featured in our farmers’ market newsletter last week along with an article all about sorrel and a recipe for Armenian Cold Yogurt and Sorrel Soup.     Use the second half of the sorrel to make this soup, which also contains spinach and chives.  Since this soup is eaten cold, it’s an easy recipe to prepare in advance for a quick lunch or dinner option.  Serve it with a hard-boiled egg and a piece of toast slathered with Ramp Butter.  Ramp butter is very easy to make and the recipe may be found on our website.  It stores very well in the freezer, so eat some of it this week and put the remainder in a jar and pop it in the freezer to enjoy later in the year.  While chopping the chives for the sorrel soup, go ahead and chop a little extra.  Fold them into 8 oz of softened cream cheese with a few grinds of black pepper.  Now you have a spread for your morning bagel or put it on a wrap with a handful of spinach for a quick lunch.  What are you going to do with all the spinach this week?!  How about the Spring Spinach Chop Salad with Creamy Buttermilk RampDressing, featured in our newsletter in 2013.  Add a piece of grilled salmon and a few spears of grilled asparagus and serve it for dinner.  Any leftover salad ingredients and dressing will become lunch for the next day.    There should still be about half a bunch of ramps remaining, which is just enough to add to risotto.  Just use a basic recipe for risotto, but add chopped ramp bulbs and leaves in the final stages of cooking along with a handful of asparagus cut into bite-sized pieces.  Finish the risotto with some Parmesan cheese and you’re set!  Finally, with the little bit of remaining spinach, asparagus or any other vegetable bits still lingering, finish off the week with a frittata.  You can find a basic recipe for Spring Greens with Parmesan and Pancetta at Food52 (Spring Greens with Parmesan and Pancetta Frittata).  Happy Cooking!
---Chef Andrea 
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May 2017—Nettle Cooking Tips & Recipes

A few cooking tips for nettles:

  What does the cooking term “blanch” mean?

Blanching is a cooking process where a food, usually a vegetable, is cooked briefly in boiling water, then removed and immediately placed into iced water or placed under cold running water to stop the cooking process.  In the case of nettles, blanching is important to remove the sting from the nettles so they are easier to work with.

  How much nettle is in one bunch?

1 bunch Harmony Valley Farm nettles weighs approximately 7-8 ounces with the stem and leaves

1 HVF bunch of nettle yields 5-6 cups lightly packed raw leaves

1 HVF bunch of blanched nettle yields 1 cup tightly packed or 1 ½ cups loosely packed nettle leaves 

Easy and Tasty Nettle Tea

1 quart canning jar

1 cup loosely packed, fresh nettle leaves

Hot water

Apple juice or honey, to taste

1.      Put nettle leaves into a quart canning jar and pour hot water over them.  Let set for 4 hours or overnight (for a long infusion). 

2.      Strain leaves out, sweeten, if desired, with apple juice or honey to taste.  Store tea in the refrigerator.  Drink one cup per day, either cold or warmed up.  Use within 3 days.

Recipe courtesy of Jean Schneider

Nettle Pesto

Yield:  Approximately 1 cup

Leaves and smaller stems from one bunch nettles, blanched (See note below)

2 to 5 cloves garlic

½ cup nuts (walnut or pine nuts are my favorites)

¾ cup Parmesan (or gruyere) cheese, shredded

2 Tbsp lemon juice

½ -1 cup extra virgin olive oil

Salt, to taste

1.      Make sure you have squeezed out the extra liquid from the blanched nettles, then put the garlic cloves, nuts, nettles, cheese, lemon juice and a pinch of salt in the food processor.  Pulse a few times to break everything down. 

2.      Slowly add olive oil with the food processor running until desired consistency is reached.  Adjust seasoning by adding more salt and/or lemon juice to your liking.

Serving & Use Suggestions:  Eat with crackers or tossed with fresh pasta, add it to your scrambled eggs or spread a layer on your sandwich.  It is best used fresh, as it will oxidize (turn brown on the top).   The brown doesn’t hurt anything it just doesn’t look good!  Stir it up and it is fine to eat. If you must store it, put it in the smallest container possible and add a coating of olive oil on top to keep it from turning brown.  You can freeze it or keep it in the refrigerator. 

Recipe courtesy of Jean Schneider

HVF Note:  You will need approximately 5-6 cups of loosely packed fresh nettle leaves for this recipe, which is about one bunch.  The recipe calls for using blanched nettles, but you may choose to make this recipe using raw nettles.  While most people eat nettles cooked, you can eat them raw as well.  Some individuals may be more sensitive to this experience than others, so if you have any hesitancy I’d recommend just blanching the nettles.  I (Andrea) was a little skeptical about eating raw nettles.  I made this recipe with both blanched nettles and raw nettles and found both variations to be very good.  Raw nettles have a little different flavor than a cooked nettle, but both flavors are acceptable.  Richard and I enjoyed eating the raw nettle pesto.  Richard did not notice any ill-effects from doing so.  I had a slight irritation in my mouth, but I am often sensitive to things like this and the sensation was in no way anything more than a minor irritation that subsided within less than an hour.  You can choose your method for yourself!

Curried Nettle Stew with Chickpeas & Chicken

Yield:  4-6 servings

1 Tbsp coconut oil or sunflower oil

4 pieces chicken legs and/or thighs, skin removed

1 tsp mustard seeds

1 Tbsp curry powder

3 cups chicken broth or stock

1 can (15 oz) chickpeas, drained and rinsed

1 bunch nettles, blanched

3 Tbsp raisins

Salt, to taste

3-4 cups cooked rice for serving (Jasmine is my favorite)

1.      Heat oil in a medium saute pan over medium-high heat.  When the oil shimmers, add the chicken pieces.  Brown on one side for several minutes, then turn and brown the other side. Once the chicken pieces are nicely browned, set them to one side of the pan.

2.      Add the mustard seeds and curry powder.  Stir the spices into the oil and cook for a minute or so until they are fragrant.  Add the chicken broth and chickpeas. 

3.      Bring the mixture to a simmer, then reduce heat just a little bit and cover.  You do not want the stew to boil, just gently simmer.  Adjust the heat accordingly.  Simmer for about 15-20 minutes or until the chicken is tender and cooked through.  Remove the cover and take the pieces of chicken out of the pan.  Set them aside to cool.  Once cool enough to handle, pull the meat off the bones and cut into bite-sized pieces.  Set aside.

4.      While the chicken is cooking, prepare the nettles.  Remove the leaves and small stems from the main stem.  Discard the main stem and roughly chop the remaining leaves and small stems.  When you remove the chicken from the pan, it is time to add the nettles and the raisins to the broth.  Return the stew to a gentle simmer and partially cover the pan.  Simmer for about 12 minutes, then add the chicken back to the pan.  Simmer for an additional 5 minutes.

5.      Remove the pan from the heat and taste a bit of the stew.  Season to your liking with more salt.  Serve the stew with hot rice. 

Recipe by Chef Andrea Yoder

Vegetable Feature: Green Curly Kale

By Andrea Yoder

     In the foreward to her book, Brassicas—Cooking the World’s Healthiest Vegetables…, Laura B. Russell states “When Hippocrates said ‘Let food be thy medicine, and medicine be thy food,’ there’s little doubt in my mind  that he was referring to foods drawn from the brassica family.”  We thought it fitting, given the topic of our main article, to feature green curly kale.  This is just one of several varieties of kale we grow.  Our other varieties include red curly, lacinato and baby kale as well as collard greens.  These greens vary from others we’ve sent your way in that their leaves are thicker than say spinach.  As such, they need to be cooked a little longer or “marinated” to soften the leaves.
     Kale may be eaten raw or cooked.  Raw kale salads have become quite popular in recent years and are great for the summer when lettuce and spinach are less available.  If you choose to eat kale raw, we recommend thinly slicing it and “marinating” it for 30 minutes or more with oil and/or an acidic ingredient (such as vinegar or lemon juice) to soften the leaves and make them more palatable.  Kale may also be stir-fried, sautéed, steamed or added to soups, stews and the like.  Baked kale chips are also a fun way to eat kale and a healthy alternative to potato chips!  Due to the recent surge in popularity of kale, there are loads of recipes available on the internet.  We hope you enjoy your “Wisconsin Superfood” this week!

Kale Chips with Almond Butter and Miso

Yield:  4-6 servings

¼ cup almond butter

2 Tbsp warm water

¼ cup chopped onion

1 ½ Tbsp extra-virgin olive oil, plus more for greasing

1 garlic clove, chopped

1 Tbsp white miso

2 tsp fresh oregano, chopped

2 tsp fresh thyme, chopped

1 tsp cider vinegar

1 tsp tamari

¼ tsp ground turmeric

⅛ to ¼ tsp crushed red pepper

1 bunch green or red curly kale, washed

Salt, to taste

1.       Preheat the oven to 300°F.  Lightly grease two sheet trays and set aside.

2.       Place all of the ingredients except the kale and salt into a blender or food processor.  Puree until smooth. 

3.       Shake any excess water off of the kale.  Strip the leaves off the main stem.  Discard the stems and tear the leaves into large bite-sized pieces.  Place the leaves into a large mixing bowl and drizzle the almond butter mixture on top.  Using your hands or tongs, mix the kale to evenly coat all of the pieces with the almond butter mixture.

4.       Spread the kale pieces evenly on the two sheet trays and lightly sprinkle with salt.  Place in the oven and bake for about 15 minutes.  Remove the pans from the oven and lightly toss the kale pieces.  Return the pans to the oven and bake for an additional 5-10 minutes or until all the pieces are crispy. 

5.       Remove from the oven and let cool, then carefully lift the kale chips off the baking sheets and serve.

Recipe adapted from one originally published in Food & Wine magazine in March 2012.

Vegetable Quesadillas with Pistachio-Kale Pesto

Yield:  4 servings quesadillas and 1 cup pesto

Kale Pesto:

½ cup pistachios

1 clove garlic

½ cup olive oil

2 cups raw kale, packed

2 cups basil, loosely packed

Juice of 1 lemon, more to taste

Salt & freshly ground black pepper, to taste

Quesadilla Filling:

2 medium zucchini
1 medium onion, thinly sliced

2 Tbsp olive oil

8-10 cherry tomatoes, quartered

1 cup cheese, shredded (variety to your liking)

Salt & freshly ground black pepper, to taste

4 tortillas (9-10-inch)

1.       Preheat oven to 350°F degrees. Cut zucchini into slices ¼-inch thick.  Lay them on a sheet tray and brush with olive oil.  Season with salt and pepper.  Flip the slices over and repeat on the other side.  Thinly slice the onions and toss with enough olive oil to lightly coat.  Put the onions on the sheet tray with the zucchini.  Place in the oven and bake 15-20 minutes or until the zucchini are tender.  You may need to remove the onions before the zucchini is finished. 

2.        While the zucchini is baking, prepare the pesto.  Place all the ingredients for the pesto into a high speed blender or a food processor.  Blend until nearly smooth. Adjust seasoning with additional salt, pepper and lemon juice as needed.

3.       Assemble the quesadillas.  Spread approximately 2 Tbsp of kale pesto on half of each tortilla.  Top with zucchini slices, onion, and cherry tomatoes.  Sprinkle cheese on top of each tortilla, then fold in half. 

4.       Heat a skillet over medium heat. Add ½ Tbsp olive oil. When the skillet is warm, add the quesadillas and cook on each side for about 2 minutes or until the tortilla is golden and the cheese is melted. Cut into quarters or thirds and serve immediately.

Recipe adapted from one originally sourced from purelyelizabeth.com

Vegetable Feature: Green Top Carrots

By Andrea Yoder
Carrots have become a staple item in many American households.  We assume most people have their “go-to” ways to use carrots, and seldom ever feature them in the newsletter.  After a long winter hiatus, we’re happy to see fresh carrots coming in from the field again and thought it is worth mentioning some of the differences between early season carrots and those we harvest in the fall for winter storage.
There are many different types and varieties of carrots, some more well-suited for growing at different times of the season.  Right now we’re harvesting two varieties of carrots that are classified as “nantes” carrots.  They are characterized by being more tender and juicy with a slightly different shape than our storage carrots.  They also take fewer days to get to maturity and are often harvested with the tops intact.  There are many things you can do with the actual carrot ranging from simply eating it raw to silky smooth soups, shredded carrot salads and (to satisfy the fancy side) even carrot soufflé.  The carrot tops, however, are often removed and discarded.  But wait…the tops are the bonus, don’t discard them!

 

The green tops of the carrots are edible as well, allowing you to maximize the entire plant. Carrot tops have an earthy “green” flavor with hints of carrot and are actually quite versatile in their uses.  They add breadth of flavor to soups or stocks, can be incorporated into stir-fries, and are excellent when sautéed with beet greens along with garlic, onions and a splash of lemon juice or vinegar. You can also blanch the carrot tops and then blend them along with oil, salt and pepper to make a simple sauce for fish, roasted meats or other vegetables. You can also consider dipping the carrot tops into tempura batter for a lacey, tasty fried alternative…one of Farmer Richard’s favorite uses for carrot tops. Finally, as with many other greens they can also be incorporated into pesto, the featured recipe of the week. So, take advantage of these early season carrots and see if you can find some creative ways to utilize the tops and the roots! We love to hear from our members! Please feel free to email recipe ideas or post your pictures & recipes to our Facebook page!

Carrot Top Pesto

Yield:  about ⅔ cups
1 cup lightly packed carrot leaves (stems removed)
6 Tbsp extra-virgin olive oil
1 large garlic clove
¼ tsp kosher or fine sea salt
3 Tbsp pine nuts, toasted
¼ cup freshly grated Parmesan cheese

1. In a food processor, combine the carrot leaves, oil, garlic and salt and process until finely minced.  
2. Add the pine nuts and pulse until finely chopped.  Add the Parmesan and pulse just until combined.
3. Taste and adjust the seasoning.  Use immediately or cover and refrigerate for up to 2 days.

This recipe was borrowed from a beautiful cookbook entitled Roots, by Diane Morgan.  In the introduction to this recipe the author writes: “This recipe is an absolute keeper, and it’s satisfying to make use of the whole plant.  I serve this as a dip with crudité (fresh vegetables), and often add a dollop on top of bruschetta that has been smeared with fresh goat cheese.  It’s also perfect simply tossed with pasta.”

Vegetable Feature: Garlic Scapes

by Andrea Yoder

Back in the early 90’s garlic scapes were not a vegetable you would’ve seen featured on any menu or in one of our newsletters.  In fact, we used to cut them off the plant and throw them on the ground!  Garlic scapes are a curly shoot that forms on a hardneck garlic plant and grows up from the center of the plant in June.  All of our varieties of garlic are hardneck garlic.  This type of garlic produces scapes as part of nature’ s plan for the plant to propagate itself.  The scape extends from the middle of the plant and forms a small bulb on its end.  If left to choose its own destiny, that bulb would eventually tip over and plant itself in the soil.  We want the garlic plant to focus its energy into producing a nice bulb of garlic, so we remove the scape from the plant.
We were the first farm in the Midwest to start saving the scapes and actually encouraging people to eat them.  In the early 90’s there was a woman from Korea who asked us to save the garlic scapes for her so she could make pickles.  We thought this was odd (remember we used to throw them on the ground), but saved some for her anyway.  She shared a jar of pickled scapes with us and we realized how good they are for eating!  We stopped throwing them away and started eating them!
Nearly the entire scape is edible.  They are best when harvested young and tender. I recommend trimming off the skinny end near the little bulb and sometimes you’ll need to trim the other end a bit as well.  The entire scape is edible and doesn’t need to be peeled….Easy!  Scapes have a bright, mild garlic flavor.  They can be used in any recipe that calls for garlic cloves, just chop them up and add them as you would clove garlic.  You can turn them into a simple pickle, or you can do a whole host of things with them including tossing them on a grill and then using them as a topping for a pizza. They are a great addition to eggs, are tasty when mixed with butter to use as a spread, or toss them into a stir-fry.
They’ll keep in the refrigerator for about 2 weeks.  You could also take advantage of their unique & dramatic appearance and use them as a decorative item on your table for a few days before you decide to use them!

Pickled Garlic Scapes

Recipe borrowed from the blog Foodie with Family (www.foodiewithfamily.com)

Yield:  1 pint
1 bunch garlic scapes (washed and trimmed)
¾ cup apple cider vinegar
¾ cups water
1 Tablespoon kosher salt
1 Tablespoon raw sugar (can substitute granulated white sugar if necessary)
½ teaspoon black peppercorns
½ teaspoon mustard seed (not ground mustard)
¼ teaspoon crushed red pepper flakes (can omit if you’re sensitive to heat)
¼ teaspoon coriander seeds (not ground coriander)

1. Coil each garlic scape and insert into a sterilized pint mason or ball jar. When you have filled the jar to within ¼ –inch of the top of the jar, coil or break any extra scapes and stuff them down into the center of the jar. When the jar is full of scapes, add the spices to the jar. Set aside.
2. Bring the apple cider vinegar, water, salt, and sugar to a boil, stirring until the salt and sugar are dissolved. Carefully pour the boiling brine over the garlic scapes. The garlic scapes will probably pop up and look like they are trying to get out of the jar. Use a sterile chopstick or butterknife to push it back into the jar. Wipe the rims of the jars, then fix the lid tightly into place. Let the jars come to room temperature before storing in the refrigerator for 6 weeks before opening and tasting. Be patient. It’s worth it!
3. The pickled garlic scapes will store well for up to 8 months when stored tightly covered in the refrigerator. If at any point the scapes stick above the brine and develop mold, remove the entire scape that has mold. The rest should still be alright.

Garlic Scape & Cilantro Pesto

This recipe was recently published in the Edible Madison, Season by Season 5th Anniversary Edition. We’d encourage you to take a look at this publication, either in print or online: http://digitaleditions.sheridan.com/publication/?i=261309 or at their website: 

http://ediblemadison.com/recipes. It features seasonal recipes contributed by seasonal cooks and chefs from the region.  Dani Lind is responsible for this recipe.  Dani is a long time friend of Harmony Valley Farm and a talented chef and owner of Rooted Spoon Culinary in Viroqua.  If you’re in our area this summer, check out her website to see what special events she has going on.  (www.rootedspoon.com)

Serves 6 (Makes approximately 1 ½ cups)

1 cup garlic scapes (6 to 8 scapes, or about 1 bunch), cut into 1-inch pieces, tips removed and     discarded

½ cup raw pumpkin seeds, toasted and cooled

1 bunch cilantro, leaves and stems coarsely chopped

⅓ cup cold-pressed sunflower oil

2 tsp lime juice or apple cider vinegar

Salt and pepper to taste

1. Combine scapes and pumpkin seeds in food processor and pulse until coarsely ground.  
2. Add cilantro, lime juice and oil;  pulse until evenly chopped.  Season with salt and pepper.  Use within a week in the fridge or freeze.

**HVF Serving suggestions:  Toss with hot pasta and grated cheese for a quick dinner;  Stir into scrambled eggs, use as a spread on a sandwich, mix with sour cream or plain yogurt and use as a dip for fresh veggies.