Archive for May, 2016

10 May

Dandelions Nose to Tail

Posted by wooddogs3 in cooking, front yard gardening, Ketogenic diet, Nose-to-tail vegetables, wild food. Tagged: , , , , , .

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I seldom write about foraging and cooking with dandelions, because although I love them, they are the most written-about wild food and I think it’s all been said before. But yesterday I came across a patch of dandelions growing in a shady spot in moist streamside soil, and last night I challenged myself to make a dandelion dinner with dishes that I had never made before. So no recipes this time, just briefs about how a very impromptu meal came together. I had gathered flowers on the very long stems that form in shady conditions, unopened buds, and leaves.
I hard-boiled some eggs, and made a cup of sauce from 3/4 cup of soy sauce, 1/4 cup of rice vinegar, 2 cloves of garlic chopped, and a tablespoon of grated ginger, plus some sweetener. If you use sugar, to tablespoons might be about right, or just sweeten to taste. When the eggs were cooked and peeled, I set them in the dipping sauce to marinate, using a small plate to keep them completely submerged.
I prepared about two cups (loosely packed) of dandelion flowers pulled out of their bitter green calyxes. This is a tedious job and you might as well sit down for it, but I had my two cups in about 25 minutes. A few calyx tips will stay with the flowers and they don’t matter as long as none of the intensely bitter base is included. I incorporated the flowers into my favorite low-carb drop biscuit dough (use your own favorite recipe) and put them in to bake.
The unopened buds were blanched in boiling water for a minute, drained and squeezed, and put in to marinate in the soy sauce mixture with the eggs.
The stems were 8-10 inches long and barely bitter at all, thanks to the shade and wet soil. I put the stems and some leaf midribs in boiling water to blanch for one minute and drained them. In a skillet I heated coconut fat and fried a handful of 1″ pieces of green onion leaves briefly, then added the blanched stems and a couple of tablespoons of the egg dipping sauce, stir-fried over high heat until the sauce was nearly evaporated, and plated the stems with sliced marinated eggs on top and the marinated buds sprinkled over. I drizzled a bit more dipping sauce over the eggs, which spoils the neat appearance but improves the flavor. I put a Dandy Drop Biscuit on each side, and we ate.

If you question the inclusion of drop biscuits in this essentially Asian meal, well, fair enough. Sometimes my menu planning is based more on ideas I am eager to try then on careful coordination of dishes. Do not underestimate the local household joy produced by a cook who is enthusiastically trying stuff.
Take-home lessons: the stems are really fragile and can get mushy easily, and next time I will cut them in 3-4″ lengths and stir-fry them without the initial blanching. They need a lighter hand than I realized. Also, I was reminded anew how much I like the unopened buds. If I ever harvested enough of them at once, I would stir-fry some with chopped garlic and pickle some like capers.
The alert reader may note that the leaves and roots weren’t mentioned. The leaves are waiting in the refrigerator to be  cooked up tonight. I don’t care for dandelion roots, personally, but if you do, there is scads of information about using them in any wild food book or herbal. I think the highest use for the roots is to leave them in place to produce more leaves, stems, and blossoms.

3 May

Garlic Leaves

Posted by wooddogs3 in cooking, edible landscaping, farmers market, front yard gardening, greens, Nose-to-tail vegetables, vegetable gardening. Tagged: , , , , , , .

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My patient readers might be wondering by now why I have so damn many posts this year on the uses of green or immature garlic. The reason is simple: last summer I ordered my garlic sets as usual, forgot about it, and a few weeks later placed the same order again. When a LOT of garlic sets arrived in fall I decided to treat this as serendipity and planted them all, and the result is that I have hundreds to thousands of stalks of green garlic right at the moment. Since I have become interested in the health benefits of alliums, especially the green parts, I am thoroughly enjoying experimenting with ways to use them. Right now they are just beginning to send up scapes, and the stalk of the plant is hard and difficult to use well. But when I pull a few plants for the newly bulging bulbs, I find that the leaves are still green, and I decided to try using them as a leafy green vegetable. I washed a bunch of them, cut them in 1 inch sections crosswise, and blanched them in boiling water for two minutes.  This initial blanching seemed to tenderize them a lot, but if you insist, try cooking them without pre-blanching and see how it goes.  Then I slowly roasted in butter with a little salt and rich chicken broth for about 20 minutes, taking care that they did not dry out. I roasted them only because I was also roasting some chicken, and it would be easier to slowly sauté them on the stovetop. Make sure that there is enough broth that no part of the leaves dries out. Kept a little moist, they develop a lovely plush texture. This turned out to be a delicious vegetable, full of flavor but not excessively garlicky. The only thing I’m going to do differently in the future is cut them in shorter sections, about half an inch, since there is a suggestion of fiber in the mouth when cut to the longer length. I did not identify any actual fibers of the nasty kind that stick between the teeth, but I just think the mouthfeel would be better if cut shorter.
I am increasingly delighted to find that every part of the garlic plant is edible, versatile, and delicious, a true nose to tail vegetable with a boatload of health benefits besides. Right now garlic, shallots, onions, and multiplier onions occupy about a third of my total available garden space, and I think this is how it should be and will do the same again next year.
Incidentally, once the emerging scape begins to show at the top of the plant, the stalk is not worth trying to use except as a flavoring for broth, in my opinion. It is just too fibrous and tough. But soon the scapes will be elongating and they are eminently edible when young, so a couple of weeks of patience will provide you with a whole new vegetable.

2 May

An Assortment of Shoots

Posted by wooddogs3 in cooking, edible landscaping, front yard gardening, greens, Uncategorized, vegetable gardening, wild food. Tagged: , , , , , , , .

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Last night I decided to try a grand assortment of the shoots found on or near my property right now. All would be oven-roasted in olive oil and salt at 500 degrees except for the garlic shoots, which are getting a bit tough this time of year as they elongate toward making scapes and need gentle stewing in olive oil over low heat for a long time, 25-30 minutes. They were cooked sparately on the stovetop.

The materials that I had to work with included a good-sized bundle of hops shoots, which I have shown many times before, and all of the following:

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Tender cattail shoots are shown in the upper picture. The one below shows, from left to right:

  1. Annual arugula shoot with buds only just beginning to show.
  2. Dock shoots harvested before any flower buds show.
  3. Carrot shoots from some roots that I didn’t get around to harvesting.
  4. Stalk of a sunflower picked at about 18″ tall and the very fibrous outer layer carefully peeled off.

They were tossed separately in olive oil and a little salt and kept in separate piles on the baking parchment so that we could discern the flavors accurately. All but the arugula were cut in sections an inch long or less to mitigate possible stringiness. I added a couple of chard stems cut in 1/4″ cross sections, after I used the leaves for something else.

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Roast away in a preheated 500 degree oven, checking frequently and removing each at its preferred stage of doneness, i.e. when it looks roasted but not burned.

Consensus:

I have been writing about green garlic all season, so no need to say anything more except that, as always, they were delicious.

I love cattail shoots but my husband finds them only passable. Probably for solitary dinners in the future.

Love hops shoots with their feral, mildly bitter, “unimproved” flavor. Love them.

Sunflower stalks have a pleasant enough, rather innocuous flavor and nice texture when carefully peeled. There are those on the Internet who claim that they just pluck them and eat them. These people have probably never been near a sunflower. More on this later.

I have not yet found any way that I like chard stems except roasted and  ground into a fairly good baba ghanoush. Eaten alone, there is a touch of dirt in the flavor that doesn’t do it for me.

Dock shoots were amazingly good, with a soft center tasting of lemon with a strain of bitterness. Be sure to cut into sections before cooking to eliminate the stringy factor, and pull large leaves off. Smaller ones can be left in place and are tasty.

The arugula shoot was very slender but a bit stringy anyway. They, too, need to be cut into sections. Delicious though, although they are small and it would be tedious to pick enough for a meal.

Carrot shoots were the real surprise. When roasted in sections they were tender, sweet, and full-flavored with a touch of the terpene scent that makes carrot foliage smell aromatic and carroty. The remaining leaves got brown and crisp during roasting and added textural interest. I liked them so much that I am going to leave the rest of the row of woody second-year carrots in place until they produce shoots. Even when the roots are at this advanced stage my goat loves them, so the roots will not be wasted.

Initially I wanted to taste each type of shoot individually, but I will make a grand mixture in the near future by sorting sections roughly according to size, i.e. thin, medium, or thick. Then I’ll pan-fry them in olive oil in my biggest skillet, putting thick ones in first, then two minutes later mediums, followed by thin bits in another two minutes, then cook until done. Yum.

Look around you and see what’s producing shoots right now. If (and only if) you’re certain that the foliage of that plant is edible, try them out in hot olive oil. I enjoyed goji berry shoots a little earlier in the season, and will be trying wild lettuce and sow thistle within a week or two. Some grapevines produce delicious shoots, although some ( most notably my Concord vine) have so much papery fiber in the leaves and shoots that I consider them inedible; read more here.

 

 

 

1 May

Continual change

Posted by wooddogs3 in edible landscaping, farmers market, front yard gardening, greens, Nose-to-tail vegetables, urban homesteading. Tagged: , , , .

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Everything not busy growing is busy decaying. In a garden, change is the constant.  The produce that you have to work with is continually changing, and your technique has to adjust to it.  Right now in my garden, for instance, the green garlic has begun to form bulbs and the stalk is elongating considerably, forming the scape inside.  The tissue that will become the papery skin of the bulbs is still soft, and the entire plant is still usable as green garlic.  In fact, that has a somewhat stronger taste of garlic then it did in earlier stages. Just be aware that you need to cut it in fine slices across,  less than a quarter inch if possible, and sauté it longer in olive oil or butter and maybe a little water to help the leaves soften. At this stage I plan on 25-30 minutes over medium-low heat to let the leaves soften, sweeten, and develop flavor.   If you want to try dehydrating it to use as a seasoning later, this is the perfect stage. Just slice it thinly, put it in your dehydrator until thoroughly dry, and then powder it for later use if desired.

Your other ingredients are in constant flux throughout the season too. Watch them, handle them, taste them, and see where you need to adjust your technique to suit their current maturity level.

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