May 14, 2020 - This Week's Box Contents, Featuring Sorrel!

Cooking With This Week's Box

Sorrel: Pasta with Sorrel Butter & Nettles (see below); Strawberry-Orange Sorrel Smoothie (see below); Frosty Sorrel & Banana Smoothie; Spring Greens Soup

Wild Ramps: Spring Greens Soup; Absurdly Addictive Asparagus; Ramp Deviled Eggs; Rustic Ramp Tart; Vegan Nettle & Ramp Pesto

Overwintered Spinach: Sauteed Mushrooms & Spinach with Spicy Garlic Sauce; Indian-Style Creamed Spinach

Overwintered Parsnips: Parsnip Gratin with Gruyere and Thyme; Spicy Honey-Glazed Parsnips

Overwintered Sunchokes: Spring Greens Soup; Coconut Chicken & Chickpea Curry with Nettles

Chives: Pasta with Sorrel Butter & Nettles (see below); Spring Greens Soup

Nettles: Pasta with Sorrel Butter & Nettles (see below); Spring Greens Soup; Coconut Chicken & Chickpea Curry with Nettles; Vegan Nettle & Ramp Pesto; Nettle, Sorghum and Bourbon Cocktail; Stinging Nettle Cupcakes

Green Garlic: Absurdly Addictive Asparagus; Sauteed Mushrooms & Spinach with Spicy Garlic Sauce; Indian-Style Creamed Spinach

Asparagus: Absurdly Addictive Asparagus; Spring Vegetable Quiche with Cashew Herb Crust

Welcome to our second week of “Cooking With the Box!”  For those of you who are joining us for the first time, I am Chef/Farmer Andrea and every week I meet you here to walk you through the box.  I offer recipe suggestions and links for every item in the box in hopes that something will strike your fancy or inspire you to make your own creation.  Lets not forget that cooking and eating can be a lot of fun, so dive in and try some new recipes!

Frosty Sorrel & Banana Smoothie

Lets start off with our featured vegetable, sorrel.  Sorrel is most commonly used in soups and sauces for fish, which are quite tasty but certainly not the only thing you can do with sorrel!  One of this week’s featured recipes is Pasta with Sorrel Butter & Nettles (see below).  This recipe starts with making sorrel butter.  If you have extra remaining, you can either use it in your morning scramble, spread it on a piece of toast, or freeze it to use another day!  This recipe includes chicken (optional) and nettles and comes together pretty quickly.  When you serve it, be sure to garnish the dish with freshly grated Parmesan and chopped chives.  The second featured recipe is for a Strawberry-Orange Sorrel Smoothie (see below).  I love putting sorrel into smoothies.  It just seems to be an invigorating way to start the day and sorrel pairs well with berries, bananas and other fruits.  This is a sister recipe to my Frosty Sorrel & Banana Smoothie from 2017.

I was recently reminded of a recipe I created several years ago for Spring Greens Soup.  This is a powerhouse soup that uses sorrel, ramps, sunchokes, nettles & chives!  This is the week to make this recipe while you have all of the vegetables.  Nettles are often used in soups such as the Spring Greens Soup, but there are a lot of other options for using this vegetable as well.  There were some great suggestions from members in our private Facebook Group over the past week.  I had forgotten about this recipe for Coconut Chicken & Chickpea Curry with Nettles.  We published this recipe in 2018 and it features not only nettles but sunchokes as well.  Another member shared this link for a Vegan Nettle & Ramp Pesto.  It’s nice to have a jar of pesto in the refrigerator as it may be used in a wide variety of ways to create a quick meal.  I also have two suggestions for less traditional ways to use nettles.  I’ve mentioned the Lemon and Stinging Nettle Cupcakes before, but I’m telling you they are delicious!  I also came across this recipe for Nettle, Sorghum and Bourbon Cocktail.  Surely you can find something to do with your nettles!!

Absurdly Addictive Asparagus, photo by Rocky Luten for food52.com

Can we ever get our fill of asparagus this time of year?  I want to try this recipe for Absurdly Addictive Asparagus.  With a name like this, how can we not try this!?  The recipe calls for leeks and garlic.  I would suggest substituting ramps and green garlic.  You really can’t go wrong with asparagus and eggs.  I’d suggest trying Andrea Bemis’ recipe for Spring Vegetable Quiche with Cashew Herb Crust.  It’s a nice gluten free alternative to a regular pie crust.

This recipe for Parsnip Gratin with Gruyere and Thyme was another recipe from the Facebook Group.  It calls for 2 ¼-2 ½ pounds of parsnips.  Last week and this week’s boxes each have about 1.5 pounds each.  I also like this recipe for Spicy Honey-Glazed Parsnips.  It’s basically roasted parsnips kicked up a few notches!

Rustic Ramp Tart, photo from food52.com

This is our final week of ramps, so make sure you select your recipes carefully—it will be a full year before we see these again!  I’m going to make Chef Boni’s Ramp Deviled Eggs.  I also want to make this Rustic Ramp Tart.

I love the flavor of overwintered spinach when it’s cooked.  This week I want to make Sauteed Mushrooms & Spinach with Spicy Garlic Sauce, using green garlic of course!  It’s an easy dinner to make served with a side of rice.  I also have my eye on this Indian-Style Creamed Spinach made with coconut milk.

That does it for this week’s box.  We’re crossing our fingers that we see a few warm days and a touch of rain this week.  We have a few crops coming up soon, but they’re still a little small.  We’re hoping to have baby arugula and some fresh radishes next week.  We also have some cute little mini-romaine lettuce growing in our tunnel greenhouse.  I think they’re going to make it and if they do, lettuce wraps will be on the menu!  Have a great week!—Chef Andrea

Vegetable Feature: Sorrel

By Chef Andrea

Eating with the seasons can be an exciting, yet sometimes challenging adventure in the spring.  For many people, some early spring vegetables may be less familiar and come with a bit of a learning curve.  Most of the early spring vegetables are perennial plants that are either wild harvested, such as ramps and nettles, or are crops we planted in a previous year that start poking through on their own early in the spring.  Some of these vegetables include sorrel, chives, rhubarb and asparagus.  They play an important role in nourishing our bodies and have unique nutritive properties that help us transition from winter into a new season.  If you are not familiar with these vegetables, they might be a little intimidating at first.  However, don’t let a vegetable intimidate you, just dive in and start learning how to enjoy something new!  Don’t worry, we’ll help guide you along the way!

This week we are featuring sorrel, a unique perennial plant that is amongst the first greens of the season.  Sorrel leaves have a pointy, arrow shape and are thick in texture and bright green in color.  You’ll recognize sorrel by its tart and citrus-like flavor if you nibble on a raw leaf.  It has a bright flavor that will call your taste buds to attention.  It is a very nutritious green that contains antioxidants as well as vitamin C, fiber, iron, magnesium and zinc.

Sorrel Hummus

Sorrel may be used in a wide variety of preparations and may be eaten either raw or cooked.  Raw sorrel can brighten any salad and is excellent when blended into cold sauces, vinaigrettes, dressings, dips or smoothies.  Because of its bold, tart, invigorating flavor, it is often treated more like an herb when used raw and will give the end product a bright, cheery green color.  When cooked, sorrel behaves in a very interesting way.  First, its color changes from bright green to a drab olive green almost immediately.  Don’t worry, this happens to everyone and it’s just the way it is with sorrel!  The other unusual thing about sorrel is how it “melts” when added to hot liquids.  The leaves will almost immediately change color and start to soften.  The longer it’s cooked, the more the leaves break apart and you can stir it into a coarse sauce.  This is one of the reasons it’s often used in soups and sauces.

The acidity of sorrel makes it a natural companion to rich foods such as cream, butter, sour cream, yogurt, buttermilk, duck, and fatty fish (salmon & mackerel).  Additionally, it pairs well with more “earthy” foods such as lentils, rice, buckwheat, mushrooms and potatoes.  As with many other spring vegetables, it pairs well with eggs and is often used in quiche, scrambled eggs, custard etc.  Don’t be afraid to think “outside of the box” and explore some other interesting ways to use sorrel such as in desserts including sorbet, ice cream and panna cotta or beverages including smoothies and cocktails!  Sorrel also pairs well with citrus fruits and berries.

Spiced Lentils with Nettles & Sorrel Yogurt Sauce

We have featured a wide variety of sorrel recipes in past newsletters and I encourage you to take a look at the searchable recipe database on our website.  I have a few favorites that I mention every year because they are easy, delicious and have been well-received by other members over the year.  Sorrel Hummus, Sorrel-Lime Cooler and my Frosty Sorrel & Banana Smoothie rank as my top three.

If you’re looking for a vegetarian main dish, the recipe for Spiced Lentils with Nettles & Sorrel Yogurt Sauce is excellent.  There is also a recipe for Spring Greens Soup that uses not only sorrel but four other vegetables from this week’s box!

We hope your spring is off to a good start and you are enjoying these early boxes.  Don’t forget we have an awesome Facebook Group available to all CSA members.  This is another great resource to find recipe suggestions and talk to other members about vegetables!

Strawberry-Orange Sorrel Smoothie

Yield: 2 servings

1 cup plain yogurt

1 cup milk (dairy or dairy-free alternative)

¾ cup fresh orange juice

1 tsp vanilla

2 cups frozen strawberries

2 ounces sorrel

¼ cup maple syrup

6-10 ice cubes

1. Combine all ingredients in a blender.  Put the lid on and blend on high speed until all ingredients are thoroughly blended and the mixture is smooth.

2. Serve immediately.

Recipe by Chef Andrea 

Pasta with Sorrel Butter & Nettles

Yield:  3-4 servings

Sorrel Butter:

2 ounces sorrel leaves, roughly chopped

1 stick butter, softened

2 tsp fresh lemon juice

Freshly ground black pepper, to taste

Pasta:

9-10 oz dried pasta (bow ties, shells, fettucine or pappardelle)

1 Tbsp olive oil

12 ounces (2 each) boneless, skinless chicken breast, cut into bite-sized pieces

3 cups loosely packed nettle leaves (1 bunch)

6-8 Tbsp sorrel butter

Salt & freshly ground black pepper, to taste

½-⅔ cup chives, minced

Parmesan cheese, for serving

1. First, prepare the sorrel butter.  Put roughly chopped sorrel in the bowl of a food processor and blend briefly until coarsely chopped.  Add the butter, lemon juice and black pepper.  Blend until all ingredients are well combined.  Set aside.

2. Bring a large pot of salted water to a boil.  Once the water is boiling, add the pasta and cook according to package instructions or about 5 minutes until al dente.  Drain the water and set the pasta aside.

3. While the pasta is cooking, heat a medium saucepan on the stove top over medium heat.  Add the olive oil and once the oil shimmers, add the chicken.  Season with salt and black pepper.  Cook until browned on one side, then flip the pieces over.

4. Add the nettle leaves to the pan along with the chicken and season with salt and pepper.  Put a lid on the pan and continue to cook the nettles and chicken for 2-3 minutes or until the nettles are wilted.  Remove the lid from the pan and cook until nearly all the moisture in the pan has evaporated.

5. Add the sorrel butter to the pan.  Once melted, add the pasta and gently toss to combine all ingredients and thoroughly coat the pasta with the butter.

6. Once the pasta is fully heated through, remove the pan from the heat.  Adjust seasoning to your liking with salt and black pepper.

7. Serve garnished with freshly grated Parmesan and chives.

Recipe by Chef Andrea

May 16, 2019 - This Week's Box Contents, Featuring Rhubarb and Sorrel!

Cooking With This Week's Box

Wild Ramps: Buttermilk Ramp Biscuits; Ramp Butter

Spinach: Greek-Inspired Sorrel-Spinach Soup (see below); Sausage, Egg and Cheese Casserole with Spinach

Overwintered Parsnips: Parsnip Hash Browns

Chives: Greek-Inspired Sorrel-Spinach Soup (see below); Nettle & Wild Onion Rice Balls

Nettles: Nettle & Wild Onion Rice Balls; Sausage, Egg and Cheese Casserole with Spinach

Asparagus: Chicken,Asparagus and Wild Mushroom Stir-Fry

Rhubarb: Rhubarb-Almond Baked Oatmeal (see below)

Sorrel: Frosty Sorrel-Banana Smoothies; Greek-Inspired Sorrel-Spinach Soup (see below)

Saute Mix: Saute Mix Salad with Toasted Sesame Asian Salad Dressing; Sausage, Egg and Cheese Casserole with Spinach

GT French Breakfast Radishes: Radish Top Aioli; Sausage, Egg and Cheese Casserole with Spinach

For those of you who are joining us for your first week of deliveries…welcome to the weekly 2019 Cooking With the Box!  The box is already packed with some fun and delicious ingredients and we’re only in the second week of the season!  Meet me here each week and I’ll walk you through the contents of each box, offering recipe and serving suggestions for every item!  Along the way I hope you’ll find some recipes that fit your style or perhaps a bit of inspiration to make something else.  Either way, don’t forget to have fun, enjoy eating well and NEVER BE INTIMIDATED BY A VEGETABLE!

Frosty Sorrel-Banana Smoothie

I always like to start with our featured vegetables, which means we’re going to kick off this week’s cooking with Rhubarb and Sorrel. As much as possible, I try to incorporate vegetables into breakfast.  One of this week’s featured recipes is for Rhubarb-Almond Baked Oatmeal (see below), which is a delicious start to any day.  You can prep this recipe the night before and bake it off in the morning which will fill your house with sweet, spicy aromas that are sure to get everyone up and going for the day!  We like to eat this with a drizzle of maple cream and a few slices of salty bacon.  You can also incorporate sorrel into your morning with this Frosty Sorrel-Banana Smoothie.  This is a recipe I developed several years ago and I just can’t get enough of these when sorrel is available in the spring. 

If you don’t use your sorrel for a smoothie, you could use it to make the other featured recipe this week for Greek-Inspired Sorrel-Spinach Soup (see below).  This is based on the traditional Greek soup called Avgolemono which is a simple chicken soup flavored with lemon and thickened with eggs which enrich the soup and make it velvety smooth.  You can make this recipe in 15-20 minutes at most and it’s a great way to incorporate greens into your day.  You can just make the basic soup or you can add orzo or rice as well as shredded chicken if you like.  Serve this with a slice of rustic bread or a green salad and dinner is done.  In fact, you could make some Ramp Butter to slather on that bread or you could make these Buttermilk Ramp Biscuits.  If you have any biscuits remaining, heat them up in the morning to make some breakfast sandwiches including scrambled eggs with chopped chives. 

Radish Top Aioli, photo from food52.com

If you’re making the ramp butter, don’t be afraid to double the recipe and use the entire bunch of ramps.  It freezes really well and is nice to tuck away for a nice winter treat.  It is also really delicious spread on the pretty little French Breakfast radishes!  I typically eat the first radishes of the season with nothing more than salt and butter, ramp butter is just a bonus.  Don’t forget about the radish tops—they’re part of the vegetable and may be eaten as well!  I like to spread butter on the leaves and then wrap them around the radish for a quick little snack.  You could also try this recipe for Radish Top Aioli.  Spread the aioli on bread and add the sliced radishes for a quick open-faced sandwich or, as the French call it, a tartine.

Nettle & Wild Onion Rice Balls
Photo from GatherVictoria.com

I’m really excited to try this recipe for Nettle & Wild Onion Rice Balls.  The “wild onion” called for in this recipe may be ramp leaves or chives.  You do have to plan ahead to get all the components ready including blanching the nettles and preparing the rice.  For this recipe you’ll need to use a short grain rice or sushi rice which is stickier than long grain rice.  These can be served at room temperature with a little soy sauce.  I’m going to serve them with a fresh salad made from this week’s saute mix tossed with this Toasted Sesame Asian Salad Dressing.

What are we going to do with the pound of asparagus in this week’s box?  I typically don’t get past simply steaming or roasting asparagus, but I also really like asparagus with mushrooms.  Thus, this recipe for Chicken, Asparagus and Wild Mushroom Stir-Fry caught my eye.  This has more of a French feel to me than an Asian feel which I associate more with the term “stir-fry,” but who can go wrong with mushrooms, asparagus, cream and white wine or dry vermouth to make a light cream sauce!?  Serve this over cooked egg noodles with a bit of chopped chives as a garnish.

Sausage, Egg and Cheese Casserole with Spinach
Photo from AlexandraCooks.com

Most weeks need to include some sort of quantity egg dish, at least in my world.  This week I’m going to try this simple recipe for Sausage, Egg and Cheese Casserole with Spinach.  You can use whatever greens you have remaining which could be spinach, saute mix, nettles or even your radish tops! Serve this breakfast casserole with Parsnip Hash Browns and you’ll have yourself one delicious meal.

We’ve reached the bottom of this week’s box.  Next week we have our eye on a unique spring green, Hon Tsai Tai.  Don’t worry, I’ll coach you on how to pronounce it next week!  It looks like our first crop of salad mix may be ready next week as well and we have some pretty little mini romaine lettuces that may make it within the next two weeks.  Have a great week of cooking and I’ll see you back here next week!

Featuring Sorrel & Rhubarb...the Unsuspected Vegetable Cousins from the Buckwheat Family

This week we have another double vegetable feature, which is very fitting since the two vegetables are in the same botanical family!  We’re talking about RHUBARB & SORREL.  Rhubarb?  I thought rhubarb was a fruit, not a vegetable.  Lets talk, starting with rhubarb first.

Yes, RHUBARB is a vegetable, although it is most often used like a fruit.  Rhubarb is a perennial crop and it takes several years to build up the energy reserves in the rhizome.  Thus, we don’t harvest rhubarb until, at the very earliest, the third year.  We remove the leaves in the field because they should not be consumed or eaten.

Rhubarb is thought to have originated in Asia, specifically the areas of western China, Tibet, Mongolia and Siberia.  Thus, it’s easy to understand it is well adapted to cold climates.  Before it became a food crop, it was actually used for medicinal purposes.  It was the early 1900’s before it really gained much momentum as a food crop, at least in Europe and the United States.  

Grandma Yoder's Rhubarb Custard Pie

Rhubarb has a distinct, unique flavor that is quite good.   It may be eaten raw or cooked, however it’s pretty tart and it is most often cooked first.  Over the years it became known in some areas as “The Pie Plant” because it is most often used in pies.  While the sweetness of baked goods helps to counter balance the tartness of rhubarb, this vegetable can also be used in savory preparations.  Instead of masking the characteristic tartness of rhubarb with sugar, why not use those innate qualities to your advantage?!  It can be used to create a flavorful braising liquid or sauce to serve with pork, duck, chicken thighs or other fatty meats.  The flavor of rhubarb can stand up to bolder spices such as curry powder, cardamom, peppercorns, cinnamon and ginger, thus rhubarb chutney can make a nice accompaniment to Indian curry dishes or serve it with grilled or roasted meats.  Rhubarb compote or chutney is also delicious served simply as a snack with cream cheese and crackers!  Rhubarb can also be used as a stir-fry vegetable, added towards the end of cooking so it just starts to soften, but still holds its shape.

Whether sweet or savory, there are so many things you can do with rhubarb.  If you can’t decide what to make now and need some time to think it over, you can easily preserve rhubarb by freezing it.  Just wash the stalks, cut them into bite-sized pieces and put them in a freezer bag to pop in the freezer.  Perhaps you’ll come up with just the right use for it sometime during the winter!

Ok, moving on to SORREL.  Sorrel is a leafy green that is bright lime colored with pinkish stems.  Just like rhubarb, it is characterized by its tartness.  It has a bright citrusy flavor and may be eaten both raw and cooked.  In its raw form, it makes a nice addition to salads or some of our other spring favorites including Sorrel Hummus, Sorrel-Lime Cooler and Frosty Sorrel-Banana Smoothies! Thinly sliced sorrel is also a nice addition to spring tacos or use it as a garnish for lentils or beans in lieu of a squeeze of lemon or lime juice.

Sorrel is also commonly used in soups and sauces.  It is an interesting green that literally melts when you put it in hot liquid.  It gives soup a velvety texture and creates smooth sauces. You’ll also notice the color will quickly go from bright green to olive green when you cook it.  Don’t worry, you didn’t do anything wrong, that’s just what it does.  Sorrel pairs well with cream, eggs, chicken, fish, mushrooms, asparagus, spinach and other spring greens.  It is also a nice balance to more neutral foods such as dried beans and potatoes.

There you have it, two unique spring vegetables with a long list of possibilities of delicious outcomes!

Greek-Inspired Sorrel-Spinach Soup

Yield:  4 servings

4 cups chicken or vegetable broth

1 bu sorrel, roughly chopped (approx. 4 cups)

3 oz baby spinach (approx. 4 cups)

½ cup finely chopped chives (for garnish) AND 1 cup roughly chopped chives

1 tsp salt, plus to taste

Freshly ground black pepper, to taste

3 eggs

3 Tbsp lemon juice

¼ cup uncooked orzo or ¾ cup cooked rice (optional)

½- ¾ cup shredded cooked chicken (optional)

1. Place chicken or vegetable broth, sorrel, spinach and the 1 cup of roughly chopped chives in a blender along with 1 tsp salt and freshly ground black pepper.  If your blender pitcher is too small to contain all the greens, just add part of the greens at first, run the blender for a few seconds and then add the remainder.  Blend until all the broth is smooth and all the greens are well blended.
2. Pour the mixture into a large saucepan and bring it to a gentle simmer over medium to medium-low heat.  If there is a froth on the top of the soup, use a large spoon to skim some of it off.
3. Meanwhile, in a medium bowl, whisk the eggs until they’re well blended and a pale yellow.  Whisk in the lemon juice, one tablespoon at a time.
   

   
4. Once the greens broth is warm, add the orzo or rice.  Simmer just until the orzo is al dente or the rice is heated through.  Reduce the heat to low.  
5. Next you will need to carefully temper the eggs.  To do this, ladle about ½ cup of the warm broth into the egg mixture and whisk to combine.  Continue to do this 4 or 5 more times.  The purpose of doing this is to slowly warm up the egg mixture without curdling the eggs.  Be patient and don’t skip this step.
   

   
6. Once you’ve tempered the eggs, add the egg mixture into the warm broth and whisk well to combine.  Gently simmer the soup for another 1 to 2 minutes, whisking periodically.  The soup should thicken slightly and lightly coat the back of a spoon.  Taste and adjust the seasoning to your liking by adding more salt, pepper or lemon juice if needed.
7. Serve hot and garnish with the finely chopped chives.

This soup is based on the classic Greek soup called Avgolmemono.  It is a simple chicken soup that is thickened with eggs and flavored with lemon juice.  It yields a silky, slightly thickened broth and often has orzo pasta or rice added to it.  This soup only takes 15-20 minutes to make from start to finish and while it’s very simple, it’s also rich enough to be filling. If you have leftovers, take care to reheat them gently over medium-low heat so you don’t curdle the egg.

Recipe by Chef Andrea Yoder

Rhubarb-Almond Baked Oatmeal

Yield:  6 servings

⅔ cup chopped almonds, toasted

2 cups old-fashioned oats

2 tsp ground cinnamon

¼ tsp ground nutmeg

1 tsp ground ginger

1 tsp baking powder

¾ tsp sea salt

1 ¾ cup whole milk or nut milk

½ cup maple syrup

2 large eggs

1 ½ tbsp unsalted butter, melted

2 tsp vanilla extract

2 cups rhubarb, small dice

Maple Cream (optional):

1 cup sour cream or plain yogurt

1 ½ Tbsp maple syrup

1. Preheat the oven to 350°F.  Butter a 9-inch baking dish or individual ramekins.  You may also use a 9 ½ x 11-inch baking dish, the pieces will just be thinner.
2. In a medium mixing bowl, combine the oats, almonds, cinnamon, nutmeg, ginger, baking powder and salt.  Stir well to combine.
3. In a smaller mixing bowl, combine the milk, maple syrup, eggs, butter and vanilla.  Whisk until well blended.
4. Add the wet mixture to the dry mixture and mix well.  Fold in the rhubarb.  
5. Pour the batter into the baking dish or ramekins.  Bake for 35-40 minutes or until the top is nice and golden.
   

   

     
6. While the oatmeal is baking, combine sour cream or yogurt with maple syrup and set aside.
7. When the oatmeal is finished baking, remove from oven and let it rest for 5-10 minutes before serving.
8. Serve warm topped with maple cream if you like.  You could also serve it with a drizzle of melted butter or a drizzle of heavy cream or milk if you prefer.

NOTES FROM CHEF ANDREA:  You can assemble this recipe a day ahead and hold it in the refrigerator overnight.  In the morning, remove the baking dish from the refrigerator and let it warm up a bit while you preheat the oven.  If you have any leftovers, they reheat very well in a toaster oven or oven.  I have not tried reheating it in a microwave.

Recipe adapted by Chef Andrea from a recipe for Honey & Nut Baked Oatmeal originally published at dishingupthedirt.com.