Let The Veggies Begin!

 

This week is so exciting for me!   We have a wonderful list of products and recipes on tap for this week.   And as promised in our agreement, we will be a little lighter than what you would find in July or August, but do not be alarmed, I am sure you will find lots of goods for this time of year!

1.   Wild Spinach

2.   Salad blend of-  3 varieties of lettuce, purple beet tops, kale, pea tendrils, violets, nasturtium, corn mache

3.   Garlic

4.   Turnips

5.   Cilantro, I have just enough for you to prepare the recipe for paneer below, it’s growing in the greenhouse right now, but more to come this summer!

6.   Paneer and for our vegan members and extra large share holders, Roasted Walnuts!!!

•                 Because we have some members with nut allergies, we can’t shell them, but they will be roasted for easier shelling.

7.   Yogurt and for our vegan members and extra large share holders – Fennel

8.   A few early onions to get you started

9.  Sprouts

10.    Fresh cut Iris to make you smile until next week 🙂

 

Now for the fun part, what am I to do with this stuff?

The wild spinach should be used first because it has the shortest storing time.   You can still eat it after it wilts, but who wants that?   Wild spinach can be used in any recipe that calls for spinach.   You can use it in your favorite Quiche recipe, on pizza, with pasta, as a wild spinach dip, and for my favorites, Palak Paneer and Lamb’s Quarter Pesto.

You can get the Lamb’s Quarter Pesto recipe here https://goodnessgrowspa.com/2012/05/06/if-you-cant-beat-em-eat-em/

Palak Paneer

• • 6 tablespoons olive oil

  • 2 cloves garlic, chopped

  • 1 teaspoon ground ginger

  • 1/2 cup finely chopped onion

  • 2 teaspoons ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon ground turmeric

  • 3/4 cup yogurt

  • 3 pounds fresh wild spinach, torn

  • 4 sprigs fresh cilantro leaves

  • 8 ounces paneer

  • coarse sea salt to taste

   

  1. In a large saucepan heat 3 tablespoons of olive oil and saute garlic, 1/2 teaspoon of ginger, red chilies (optional ingredient) and onion until brown. Mix in the cumin, coriander, turmeric and yogurt (add more or less to achieve desired creaminess). Add the wild spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly.

  2. Pour wild spinach mixture into a blender or food processor and the remaining 1/2 teaspoon of ginger, and cilantro (add more or less according to taste). Blend for 15 to 30 seconds, or until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.

  3. In a medium frying pan heat 3 tablespoons of olive oil over medium heat, and fry paneer until browned; drain and add to spinach. Cook for 10 minutes on low heat. Season with salt to taste.

     
     

     Turnips

     Turnips can be used as a substitute for potato in some recipes or along with potatoes.   I have also had sweet and sour turnips that were prepared with vinegar and sugar, julienned (cut in thin strips) with carrots.   The whole plant is edible bulb and greens, although the greens are better at a young age.

     
     

     Garlic Turnip and Potato Mash

     2 pounds of potatoes peeled and cubed
     1/2 pound of turnips sliced
     8 cloves of garlic sliced
     1/4 cup of milk- any kind of milk will work
     3/4 teaspoon of salt
     1/8 teaspoon of pepper
     2 tablespoons of butter (optional)
     
     

     Turnip Green Casserole

     1 pound of chopped turnip greens
     1 tsp. sugar
     Salt, pepper to taste
     1/2 of (10 1/2 oz.) can cream of mushroom soup
     1/2 c. mayonnaise
     2 tbsp. wine vinegar
     1 tsp. horseradish
     2 eggs, slightly beaten
     Bread crumbs
     Grated cheddar cheese

     Blend all ingredients together except crumbs and cheese. Spoon into casserole. Cover top with bread crumbs and cheese and bake one hour at 350 degrees. Serves 6 to 8.

      

     Fennel With Turnip Greens

     Ingredients

     • 1/2 tablespoon olive oil

     • 1/2 bulb of fennel diced

     • 3 turnips (with greens)

     • 1/2 cup chickpeas

     • 1 teaspoon each: olive oil, balsamic vinegar, and stone-ground mustard

     Instructions

     1. Heat olive oil over medium heat. Dice fennel and add to the pan. Remove the greens (set aside) from turnips and dice turnips, stir into fennel. Continue to cook for 4-5 more minutes or until fennel and turnips soften.

     2. Stir in chickpeas and turnip greens. Continue to cook until greens begin to wilt (I don’t like them 100% cooked so I always let them cook down 1/2 way.)

     3. In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Pour into pan and stir to coat. Remove from oven and serve while still warm.