May 14th, 2010
This Week You'll Receive the Following:
Black-Seeded Simpson
This Week You'll Receive the Following:
Black-Seeded Simpson
Wild Watercress
Fresh Eggs
Rhubarb Arugula
Rhubarb Arugula
Radishes
Kale
Kale
Wheat Bread
Ramps
The watercress and ramps you are receiving this week were foraged in the woods surrounding the Yoder farm. Think of ramps as wild leeks—wash them well and use the whites just as you would scallions or leeks (though be forewarned that ramps “pack a wallop,” as David puts it).
What on earth is Rhubarb?
for more see http://www.rhubarbinfo.com/
The watercress and ramps you are receiving this week were foraged in the woods surrounding the Yoder farm. Think of ramps as wild leeks—wash them well and use the whites just as you would scallions or leeks (though be forewarned that ramps “pack a wallop,” as David puts it).
What on earth is Rhubarb?
for more see http://www.rhubarbinfo.com/
Rhubarb is a plant name for the many different species of Rheum, growing in the wild in the mountains of the Western and North-western provinces of China and in the adjoining Tibetan territory and in cultivation in much of Europe and the United States. According to Webster's dictionary – the word derives from the Middle English rubarbe, from Middle French reubarbe, from Medieval Latin reubarbarum, alteration of rha barbarum, literally, barbarian rhubarb, 15th century. Strangely a “rhubarb” can also refer to a heated dispute or controversy.
More pertinent to CSA purposes, rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, and it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.
Rhubarb is a perennial plant (the kind that grows from year to year) which forms large fleshy rhizomes and large leaves with long, thick (and tasty) petioles (stalks). Rhubarb stalks are commonly found in supermarkets, fresh rhubarb is prized by gourmet cooks. Some folks say the finest quality rhubarb is grown in Michigan, Ontario, Canada, and other northern states in the United States. But local legends** suggest that the best rhubarb in the world is grown near Fredonia, Pennylvania.
The leaves can grow up to a foot or more in width and length and the plant may grow to a height of several feet. The blade or green leaves of the plant are the part that is poisonous. They contain high concentrations of oxalic acid crystals which can cause serious problems when eaten. These crystals can cause the tongue and throat to swell, preventing breathing. The edible petioles (stalks) are up to 18 inches long, 1 to 2 inches in diameter, generally somewhat hemispherical in cross section. These petioles are cut and used in pies, jams, jellies, sauces and juice. Rhubarb rhizomes and the crown persist for many years. The roots are also taken up and bedded in cellars or houses in winter, forcing growth in darkness to produce etiolated leaf-stems, which are much prized. **highly suspect
Rhubarb Custard Pie
1 recipe of your favorite pie crust
4 cups diced rhubarb
1 3/4 cups sugar
4 tablespoon flour
4 tablespoon flour
2 eggs, beaten
1/2 teaspoon salt
2 teaspoons vanilla
2 teaspoons vanilla
Sugar to sprinkle over crust
Preheat oven to 400 degrees. Divide pie crust in two equal batches.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 10-inch pie dish. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Reserve the other dough half and refrigerate.
Pour boiling water over rhubarb and let stand about 5 minutes. Drain off water. In a large bowl, combine flour, sugar and salt. Add beaten eggs, salt and vanilla. Blend into drained rhubarb. Fill pie crust. Cover with a top crust. Pierce holes with fork. Bake 45 to 50 minutes. Sprinkle top with sugar while pie is still hot.
About Watercress
See: www.watercress.co.uk/medical/
• Watercress is the richest natural source of a compound referred to as PEITC, short for phenylethylisothiocyanate, which gives the plant its unique peppery flavor and in a wide number of respectable scientific studies has been shown to have powerful anti cancer properties.
• Gram for gram, watercress is a better source of vitamins C, B1, B6, K and E, iron, calcium, magnesium, manganese and zinc than broccoli, apples or tomatoes. Watercress is brimming with beta-carotene and vitamin A equivalents. It also contains great quantities of Lutein and Zeaxanthin, types of carotenoids that act as antioxidants, meaning they can mop up potentially damaging free radicals. Quercetin, a type of flavonoid and a powerful antioxidant, is also found in greater quantities in watercress than broccoli and tomatoes.
Preheat oven to 400 degrees. Divide pie crust in two equal batches.
Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 10-inch pie dish. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Reserve the other dough half and refrigerate.
Pour boiling water over rhubarb and let stand about 5 minutes. Drain off water. In a large bowl, combine flour, sugar and salt. Add beaten eggs, salt and vanilla. Blend into drained rhubarb. Fill pie crust. Cover with a top crust. Pierce holes with fork. Bake 45 to 50 minutes. Sprinkle top with sugar while pie is still hot.
About Watercress
See: www.watercress.co.uk/medical/
• Watercress is the richest natural source of a compound referred to as PEITC, short for phenylethylisothiocyanate, which gives the plant its unique peppery flavor and in a wide number of respectable scientific studies has been shown to have powerful anti cancer properties.
• Gram for gram, watercress is a better source of vitamins C, B1, B6, K and E, iron, calcium, magnesium, manganese and zinc than broccoli, apples or tomatoes. Watercress is brimming with beta-carotene and vitamin A equivalents. It also contains great quantities of Lutein and Zeaxanthin, types of carotenoids that act as antioxidants, meaning they can mop up potentially damaging free radicals. Quercetin, a type of flavonoid and a powerful antioxidant, is also found in greater quantities in watercress than broccoli and tomatoes.
Christopher’s Watercress & Ramp Pesto
Think of this as a super-spicy, “health-food” pesto—it tastes like spring. Toss with pasta and mozzarella….
or use as a sauce for grilled fish, lamb or vegetables
1 bunch watercress, carefully washed, toughest stems removed
4 T. good quality olive oil
1/3 cup walnuts or pine nuts
5 ramps, washed and thinly sliced (whites only)
5 ramps, washed and thinly sliced (whites only)
1/3 cup grated Parmesan cheese
Heat a sauté pan over medium heat with a drop or two of olive oil. Toast the nuts for about 1 minute, stirring constantly, just until they are very slightly brown and fragrant. Remove from heat and allow to cool. Into a food processor, add the watercress, ramps, and toasted nuts and pulse until all the ingredients begin to combine uniformly. Add the cheese and a dash of salt and pepper. Turn the food processor back on so it’s running at low speed and add the olive oil gradually, enough so that the mixture begins to lift from the sides of the bowl as the blade is spinning.
Forager’s Salad with Watercress, Ramps, & Oranges
This would be a delicious, super-healthy bedding for a piece of soy-glazed grilled salmon or chicken breast.
1 bunch watercress, washed carefully, woody-stems discarded
Heat a sauté pan over medium heat with a drop or two of olive oil. Toast the nuts for about 1 minute, stirring constantly, just until they are very slightly brown and fragrant. Remove from heat and allow to cool. Into a food processor, add the watercress, ramps, and toasted nuts and pulse until all the ingredients begin to combine uniformly. Add the cheese and a dash of salt and pepper. Turn the food processor back on so it’s running at low speed and add the olive oil gradually, enough so that the mixture begins to lift from the sides of the bowl as the blade is spinning.
Forager’s Salad with Watercress, Ramps, & Oranges
This would be a delicious, super-healthy bedding for a piece of soy-glazed grilled salmon or chicken breast.
1 bunch watercress, washed carefully, woody-stems discarded
1 T. sesame seeds
1.5 tsp. good olive oil
1.5 tsp. good olive oil
1.5 tsp. sesame oil
1.5 tsp. white wine or rice wine vinegar
1.5 tsp. white wine or rice wine vinegar
Salt and Pepper
3-4 ramps, whites thinly sliced, greens discarded
3-4 ramps, whites thinly sliced, greens discarded
1 orange
Peel the orange and cut out each segment with a very sharp knife, leaving all the pith behind. In a small bowl, combine the vinegar and ramps with a pinch of salt and pepper. Whisk until combined, then continue whisking and slowly add the oils. Add watercress directly on top of the dressing and with your hands (or two forks) toss until lightly covered with the dressing. Add the sesame seeds and orange segments and toss again. Serve immediately.
Flash-Pickled Radishes with Cilantro
This is a very simple condiment, excellent tossed into a lettuce salad
A bunch of large radishes, thinly sliced
Peel the orange and cut out each segment with a very sharp knife, leaving all the pith behind. In a small bowl, combine the vinegar and ramps with a pinch of salt and pepper. Whisk until combined, then continue whisking and slowly add the oils. Add watercress directly on top of the dressing and with your hands (or two forks) toss until lightly covered with the dressing. Add the sesame seeds and orange segments and toss again. Serve immediately.
Flash-Pickled Radishes with Cilantro
This is a very simple condiment, excellent tossed into a lettuce salad
A bunch of large radishes, thinly sliced
3 T. minced cilantro
1 small onion, minced
½ cup rice wine vinegar
½ cup rice wine vinegar
1 tsp. sesame oil
2 tsp. sugar ½ tsp. salt
2 tsp. sugar ½ tsp. salt
1 serrano chile, minced (optional)
Bring the rice wine vinegar, sugar, salt and chile pepper to a boil. Remove from heat. Toss in radishes and onion and allow to cool. When cool, drizzle with sesame oil and cilantro. Adjust for saltiness and sweetness before serving.
Bring the rice wine vinegar, sugar, salt and chile pepper to a boil. Remove from heat. Toss in radishes and onion and allow to cool. When cool, drizzle with sesame oil and cilantro. Adjust for saltiness and sweetness before serving.
No comments:
Post a Comment