Tag Archives: Recipes
Its harvest time for our fava beans, the longest pods are 12-13 inches. To enjoy them we first have to shell them from their pods. Simply cut down the long length of the pod and pull out the beans.
Notice the thick inner lining of the pod that protects the beans like a warm winter overcoat. As you shall see there are in fact two overcoats. This explains why this particular legume is a cool-weather crop while others in the family like pole and bush beans prefer warm weather. Take one look at this double overcoat and it all makes sense.
1) Make a beef stock from short ribs. Strain and save meat.
2) Cook the fava beans in the beef stock until soft and tender.
3) Puree beans in a blender adding just enough stock to liquefy.
4) Salt and pepper to taste .
5) Serve with shredded short rib meat sprinkled on top
You’re going to thank me for this one 🙂
We’re harvesting cabbage, we’re harvesting carrots, put them both together what have you got? That’s right, we’re making cole slaw, a name derived from the Dutch word koolsla (kool) cabbage (sla) salad and made famous by a guy named Richard Hellman, a New York City deli owner who made salads and sandwiches with his wife Nina’s home-made mayonnaise. Once Hellman started bottling the mayonnaise in 1912, cole slaw took off as a national side dish. For those of us on the west coast we know Hellman’s mayonnaise as Best, it is one and the same and the one by which all others are judged.
To make our cole slaw I’ve got a cutting board, a kitchen knife, a vegetable peeler, a carrot grater, and a big mixing bowl. First lets harvest our veggies. When picking cabbage pull the whole plant from the ground, snip off the base (stem and roots) and cut away the big tough outer leaves till your left with a tight round head. With the carrots (4 small ones) cut away the green tops. Wash both under running water. Cut the cabbage into quarters and then into thin, fine strips. Peel the carrots, grate, and add to the cabbage. Next, we make our dressing. Add three tablespoons mayonnaise, 1 tablespoon white vinegar, sprinkle of sugar, dash of salt & pepper and mix well. Enjoy!
Swiss chard is having an identity crisis. Not as popular as carrots or as tasty as tomatoes, this prolific relative of spinach is in need of a good publicist. Being a biennial it will take two years to complete its lifecycle and go to seed. To the school gardener and the home gardener this means greater reward for your labor. With minimal effort one can be picking Swiss chard 52 weeks a year in our mild winter climate. Just pick the outer leaves and leave the smaller inner ones intact.
This lovely rainbow variety does cause heads to turn and students clamor to take a few cuttings home simply because “it looks pretty”, however, the one question I get from everyone, including teachers is, what do you do with it? My simple answer is, its in the same family as spinach, any recipe calling for cooked spinach can be substituted with the green leaves of Swiss chard, the stems are another story and we’ll get to that in a second. Below you will find two recipes for Swiss chard, the first is for the leaves, the second, for the stems.
Pasta with Swiss Chard and Sausage
In boiling salted water cook ½ lb pasta for 10 minutes, drain in colander. In same pot sauté ½ cup onion and 2 cloves garlic in 2 TB olive oil. Add one chopped turkey sausage and cook till browned. Add two bunches chopped Swiss Chard (about 3-4 cups) and sauté till wilted, adding up to ½ cup of broth (chicken or vegetable) as needed, about 10-15 minutes. Add cooked pasta, salt and pepper to taste and sprinkle with Parmesan cheese before serving.
Swiss Chard Stems Moroccan Style
Chop stems from two bunches of Swiss chard (approximately 2-3 cups) and sauté with one onion and two cloves of garlic in 2 TB olive oil. Add a little chicken broth, vegetable broth or water, about ¼ cup, and cook till softened, about 10-15 minutes. Pour off liquid then stir in 3-4 tablespoons of tahini (start with 3 then add more as needed), juice of one lemon, two tablespoons olive oil, pinch of garlic salt, pinch of cumin, salt and pepper to taste.