Archive for the ‘greens’ Category

21 May

The Season of Scapes

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

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Back in 2009 I wrote a post on onion and garlic scapes that you can find here, and all I can say is that if I had known that hundreds of people were going to look at it and it would still be going strong in 2016, I would’ve been more thorough. But then, when I think about it, I think my advice to get young tender garlic scapes, chop them in about 1 inch lengths, and pan fry them in hot olive oil is still my favorite way to use them. These days I usually cut the whole bud off before cutting them up to cook. It has a slightly starchy quality that does not, in my current opinion, go well with the greenness of the rest of the scape. Try it both ways and see what you think.
I also still enjoy putting them under roasting meat and poultry to stew in the juices, and in fact tonight I will be having roast chicken thighs on a bed of garlic scapes, almost exactly as I described in that post seven years ago. Make sure that they get 20 minutes or more to cook. If necessary, you can take the meat out to rest and continue roasting the scapes until done. Make sure the pan doesn’t get dry, which will cause them to burn. Add a little water or broth if needed to keep things a little juicy but not soupy.
I can also add that allicin, the antioxidant in garlic and other alliums that is thought to have many health benefits, is present in much higher levels in the green part of the garlic plant than in the cloves that you typically cook with, so eating the plant bits is good for you as well as tasty.
I am also experimenting with dehydrating scapes and grinding them into powder. I am not doing this with garlic scapes because I prefer to eat them as is, but I have been dehydrating onion and shallot scapes so that they can be ground into an attractive green powder that, I hope, will be useful for seasoning. So far, I have sprinkled some over salad with good effect. I am thinking about using it to coat chicken thighs, along with salt, and then searing them in olive oil and finishing them in the oven. I’m not sure how the green color will play out in this context, but I think it will brown enough that it will not be particularly startling.
The best advice that I can give to vegetable gardeners is: grow green garlic. Grow a lot of it. Use the greens, and ignore any rigid advice to use the white parts only, because you would be missing the best part of the garlic. Remember to slice crosswise in 1/4″ slices when using the whole stalk and leaves, since they are not as tender as the scape, and once the scape appears, the stalk and leaves are too tough to use. Try it every which way, because you are probably going to love at least some cooking methods. Click the tag for “green garlic” at the head of this post to look at all my various experiments with it.  If your space is limited and you can’t grow enough for your yearly needs, you can eat all your garlic as green garlic and then buy heads of garlic at your farmers’ market, grocery, or food co-op for winter use. If you are limited to a small space, there is no point in using it on storage vegetables.
Be aware that you can create a very long season by choosing a number of different varieties. My green garlic season starts in mid-March with the very early Chinese Pink, and right now in late May the late Mount Hood and elephant garlic are still providing wonderful green garlic. I buy all my garlic from Territorial Seeds, and I strongly recommend getting your order in by June because the most interesting varieties sell out quickly. It will be delivered in fall in time for planting. This year I have finally planted enough that I think I will be able to replant from my own stock; in previous years, I’m afraid I have gluttonously eaten it all.

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12 May

Wild Lettuce

Posted by wooddogs3 in edible landscaping, front yard gardening, greens, Ketogenic diet, Uncategorized, urban homesteading, vegetable gardening, wild food. Tagged: , , , , , , , .

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Wild lettuce is everywhere. I see it all over the downtown area of our city, growing in cracks in pavement and against buildings.  Wherever you are right now, there is probably a plant of it growing nearby. Its endurance is extraordinary and there is no getting rid of it, which suits me fine. A green that will grow in unwatered parts of my desert yard is an unusual thing, and I’m not likely to turn down a gift like that.

It’s quite variable in leaf shape and a few species are common in the U.S. In my area I mostly see Lactuca serriola, which is covered with small spines. I borrowed the photo above because the spines show more clearly than in my own photo. Accounts online and in foraging books differ, some reporting that the young leaves are delicious, others considering them a very poor food, and all commenting on the bitterness of the adult plant. In my area they don’t seem to get very bitter, not half as bitter as dandelions or chicory, and I love to eat the growing tips regardless of the age of the plant. This may relate to soil or temperature factors. I have noticed the same thing with sow thistle that grows in my yard, which lacks its characteristic bitterness, while dandelions in the same area seem even more bitter than those found elsewhere. Nature always has the last word and does not have to provide us with explanations. You have to get to know your home area.

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I pick the tips as shown on the right, but if I find a plant growing in shade I will pick larger leaves because they remain more tender than when grown in sun. They exude sticky white sap, which washes away easily. I toss the tips in boiling water for about 90 seconds and drain and squeeze, which renders the spines soft and harmless. Proceed as desired. With greens that have any tinge of bitterness, I like to sauté with garlic, olive oil, and pepper flakes, preferably the deep earthy Turkish Urfa pepper flakes or smoky chipotle flakes. A ten minute sauté creates a lovely vegetable.

The rest of the plant is a favorite treat for my goat, who is totally unbothered by the spines. It’s one of the few plants that she never seems to get finicky about.

There are some very weird things to be found online. Wild lettuce has  acquired a strange internet reputation as “lettuce opium” and there are places that sell the seeds and tincture and swear it will cure insomnia and/or get you high. I have no idea where this idea came from. I was startled to learn about it when I searched for a good photo, and overall I would disregard the whole idea. So do the people who have actually tried it; customer feedback includes comments like “very mild,” “placebo buzz only,” “nothing going on here,” and “useless.” One commenter who thought it was great admitted to being “crazy drunk” when he tried it, which no doubt makes a difference. Some think it is a useful mild sleep aid if smoked or brewed as a very strong tea. I don’t advise smoking anything at all so I wouldn’t know. For those interested in soporifics I can only say that when I eat it at dinner I feel sleepy at bedtime, and when I eat anything else for dinner I feel sleepy at bedtime.

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.

 

 

 

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