Famous Green Herb Sauce from Frankfurt, Germany

green herb

In Frankfurt, Germany they’ve long made a herb sauce of at least seven different herbs and wild greens. The cool uncooked sauce accompanies hard boiled eggs and hot young potatoes.

 

There are varied ingredients but the key seems to be seven greens or more, often consisting of borage, sorrel, parsley,dandelion, garden cress, chervil, and chives. Sometimes other freshly picked green herbs are used. Since my garden has several of these and I’ve wanted to try this dish I gave it a try. It’s simply too early  for several of these but my available fresh herbs as you’ll see in the photo from left to right, were lovage, parsley, tarragon,plantain, dandelion, fennel and chives. I removed roots, rinsed and coarsely chopped before dropping into the food processor. Sour cream seems to be the standby so I added a low fat version, creme fraiche, and non fat Greek yogurt. Whizzed it in the processor, tasted and added a hand full of spinach, a few drops of lemon juice, salt & pepper and gave it another whirl. Not truly knowing what to expect I was quite pleased and plan to make this again with different herbs as the gardening season moves along. green hwebs

The thoughts I’m having now is how many cuisines have a green sauce and am looking forward to working through more of them.

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Mache Bistro Salad with Beets & Walnuts

When mache is ready to pick in January it is a cause for celebration. This little plant is tender, with a smooth texture and has a long season to harvest. We like the tender young plants and use them as we thin. Later we pick the larger leaves until mid spring. The first salad we make is this traditional salad of mache, beets and lightly toasted walnuts. FullSizeRender

Fresh mache, 2 cups, rinsed
Beets, roasted and sliced (4)
Walnuts, lightly toasted (10)
1/2 teaspoon sugar, optional
1/2 cup red wine vinegar
Butter lettuce or radicchio
olive oil

Serves 4

Build your salad on a small platter or individual plates. Layer with lettuce, radicchio or other tender greens. Slip skins from beets before slicing. I like to slice my beets in half and then cut vertically but if you are using a cylindra beet slice in rounds. Roast beets or cook in a pressure cooker. See below:
Toast walnut halves in a small skillet set low or in a 375 degree oven for five minutes. Sprinkle with a little sugar when they are toasted. As the nuts cool break these halves not 2-3 pieces. Place mache leaves over your beets and then
sprinkle with nuts. I sometimes toss a few green onion slices or chives over the
top, some people like to add a few pieces of goat cheese or feta. Drizzle with a
touch  of olive oil and a bit of salt. It is a classic French salad and I urge you to try this, it’s like the first bite of spring.

Pressure cooking beets. Add a perforated steamer and enough water to just come to the edge. This is fast but inconsistent and I’ve needed to cook these beets anywhere from 5 to 15 minutes depending on size and maturity. So far they come out like roasted beets with their juices retained and tender. I usually cook enough for another salad as cooked beets last several days when refrigerated.

 

 

 

Kale Salad with Quinoa, and Black Kabuli Garbanzo Beans.

It seems we’ve moved into that time of year when a good selection of food from the garden becomes a bit scarce, what in olden times was called The Hungry Gap. Making a salad becomes a mix of what is in the house and garden. kale salad with garbanzosYesterday’s salad was based around the ever reliable kale. It’s getting a little tough but stripping it off the stem, tearing it into small pieces and then massaging with a small amount of olive oil renders it rather succulent.

We’re offering a new garbanzo this year, Organic Black Kabuli Beans. The skin is very dark, almost black. black Kabuli GarbonzosDecided to simmer it three minutes like we often do with any bean. Set it aside and tasted a bean that was nearly cooked, gave it another round of three minutes at a steady simmer and repeated. So all in all pretty impressed and it has a fine flavor.

So back to the salad, add some quinoa to the kale, some chopped apple and an orange. Add a bit of olive oil, lightly salt, sprinkle on a little chipotle pepper, some rice vinegar, You see it’s turning into a delicious melange that can’t ever be totally repeated but that’s what is nice about salads…we just make them. Take this mix and lay on a plate covered with arugula or lettuce leaves top with a good handful of Black kabuli chickpeas/garbanzos and crumble some feta over the top. Little of this and a little of that makes a good salad this time of year. Hope you are enjoying your garden as days grow just a little longer.

 

 

 

 

 

Sauerkraut Salad

Fresh sauerkraut salad is one our winter favorites and is fast and easy, once you have the sauerkraut of course. As many know, my husband Keane makes wonderful kraut. If you’d like to see this instructional YouTube  and learn to make sauerkraut in a gallon jar. Since we don’t want to destroy probiotics by cooking, a salad is our favorite way to use this. Don’t be afraid of changing some ingredients to reflect what you have on hand. As I write I’m eyeing a tray of Fuyu persimmons and may add a couple of those in a few days. The joy of a good fresh salad is each one is a bit different and indeed each bite is different.

Ingredients:sauerkraut pic
2 cups fresh sauerkraut, drained
1 apple, chopped & unpeeled
1 /2 cup chopped celery
2 tablespoons or more parsley
1/4 cup dried cranberries
1 tablespoon olive oil

Preparation: Mix the above ingredients and it’s ready to serve. Any leftovers will keep one to two days under refrigeration. Don’t add salt until you have tasted as sauerkraut contains a good amount of salt.

 

 

 

August Hodgepodge Soup

It’s a New Brunswick/Nova Scotia tradition Hodgepodge Soupusing bits and pieces of freshly harvested garden vegetable most often pepared in August. Such simple ingredients prove shockingly good with potatoes, carrots, garden beans, corn (1/2 ear per person person) peas, either sugar pod, shelled or both. The pot has enough water to half cover veggies, added step by step so none are over cooked. At the end stir in a generous dollop of cream. Since it is a hodgepodge several other ingredients are often added but we were more than pleased with this simple dish and the broth was amazing. This is an approximation of what we were served at a restaurant in New Brunswick on the Canadian U.S. border.
Ingredients:
6 small potatoes – well scrubbed or peeled
6 medium size potatoes (we used our Rainbow blend of two orange, two yellow and two red but excluded purple because it is too heavily pigmented. Each carrot cut into three pieces.
Two large handfuls whole green and yellow beans
Corn, i/2 ear per person
1.5 cups peas-I used Oregon Giant Sugar Pod
1/2 cup cream —set aside
salt & pepper to taste
Directions:
Fill a Dutch oven or other pot wider that’s wider than deep with water about half way full. Bring to a boil and add 1:Potatoes- Cook potatoes for 7 minutes
2:Carrots each cut into 3 pieces cook an additional 7 minutes
3:Corn and Beans add and cook additional 5 minutes
4:Peas add and cook for about 3 minutes

Pour off water allowing 2 to 2.5 cup to remain and add cream, salt and pepper to taste. As with any soup recipe make it this way once and then don’t be afraid to experiment with more or fewer ingredients. This recipe fed 3 hungry adults.

Winter Squash Muffins

SquashKatysSweetMeatKaty's squash muffin

 

These muffins are for Nichols Plant Day, Saturday, May 16th, 2015.

Katy’s Sweet, Sweet Meat type winter squash, upper left, has a smooth, rich flavor and is also one of the sweetest winter squash varieties. It stores well for the winter pantry. The squash run 7-12pounds, I split them open, remove seeds, turn flesh onto the pan and cook slowly at 325 fahrenheit. Pierce the rind and when it gently gives and you start to see some juice running the squash is cooked. There usually more than than can be eaten at one sitting so I often freeze extra in a one quart container and sometimes when a friend comes by I’ll ask if they would like a piece of cooked winter squash. Almost always, the reply is “Cooked?, Why yes.”  Let me add this squash turns sweeter after picking. we harvest in October before frost and always enjoy it at Thanksgiving on through March.

A local gardener who loves this squash has developed his own Katy’s Sweet Squash muffin recipe. He generously comes by with these at least once and sometimes twice a year.

Katy’s Sugar Meat Muffin Recipe

2 eggs
1 cup cooked Katy Stoke’s Sweet Meat Squash
¼ cup vegetable oil
¼ cup milk
1½ cup sugar (we adjust to ¾ cup)
1 teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon Vietnamese cinnamon
1 teaspoon ground allspice
1 teaspoon salt (may reduce or omit)
1 ¼ cup unbleached flour
½ cup wholewheat flour (or simply use 1 ¾ cup unbleached)
½ cup chopped walnuts
½ cup milk chocolate chips…the milk chocolate melds better with the squash than standard semi-sweet. Chocolate chips are optional but very good.

Preheat Oven to 400 degrees F.

Place eggs , oil, cooled squash, and milk into a bowl or mixer and whip. Sift sugar, soda,baking powder, cinnamon, allspice, salt and flour. (I double sift)

With a large spoon mix ingredients until lightly moistened. Stir in walnuts and chocolate chips. Fill muffin or cupcake pans 2/3 full. Bake for 15 – 18 minutes. If using mini muffin trays bake for 10 to 12 minutes.
Fill muffin cups with paper liners or mist cups with a 50% oil/50% water emulsion from a small sprayer. Yield is 12 regular size muffins or 24 mini muffins.

Katy Stokes began selecting this variety in 2,000. One plant produced superb squash, she carefully selected her seed for planting the following year and did this for eight years. Every year she only planted seed from squash with the quality she sought. And now she supplies us with planting stock each year from only the very best and has developed a fine variety that is an ideal size for most household.

Katy Stokes began selecting this variety in 2,000. One plant produced superb squash, she carefully selected her seed for planting the following year and did this for eight years. Every year she only planted seed from squash with the quality she sought. And now she supplies us with planting stock each year from only the very best and has developed a fine variety that is an ideal size for most households.

 

Chiffon Cake -gluten free- with Magic Manna Flour Corn

Friends with celiac disease or otherwise unable to eat any gluten products will enjoy a delicious cake now and then. IMG_2836copyFor some keeping track of all ingredients is a paramount health concern. Carol Deppe, artisan corn breeder has introduced us to her versatile and flavorful Magic Manna flour corn. Wise in the ways of cooking for celiac disease she has developed the finest and most flavorful flour corn we’ve used baking.

Manna Flour CornChiffon cake made with Magic Manna Flour Corn flour is an authentic, no fussing cake with a simple substitution of this delectible corn flour for wheat flour. Baked in an angel food tin it produces a light  cake with a delightful aroma and flavor from the Magic Manna corn flour. Bob’s Red Mill also offers Corn flour for baking. It is widely available and can be found throughout the west and through the mail.

 This Chiffon cake has a fine texture and holds together perfectly when sliced. It is particularly convenient that home grown Magic Manna has soft kernels and can be ground in a coffee grinder, blender or a home style flour mill. Carol Deppe the breeder of this artisan flour corn recommends the “Whisper Mill”. After grinding freeze any extra corn flour in a well sealed heavy duty plastic bag to preserve quality and retain the savory aromatics.
The following recipe is an adaptation of the classic Williams-Sonoma Orange Chiffon Cake.
2 1/4 cups Corn Flour
1 1/2 cups sugar
1 Tbs. baking powder
1 tsp salt
1/2 cup seed or nut oil
6 whole eggs, separated,  plus 2 egg whites
2 Tablespoons finely grated orange zest
1/2 cup orange juice
1/4 cup water
1/2 teaspoon cream of tartar
Directions
Position a rack in the lower third of oven and preheat to 325 F.
Separate the eggs carefully as even a speck of yolk dropped in the whites will prevent them from fully expanding.
Mix Batter
Sift together the flour, sugar, baking powder and salt into bowl. Into a large bowl whisk to combine the oil, 6 egg yolks, orange zest, and water until well blended. Add flour mixture and set aside.
Beat the Egg Whites
In a bowl, using an electric mixer set on medium high speed, beat the 8 egg whites and the cream of tarter until soft peaks form. With a silicone or rubber spatula gently fold one-half the egg whites into the batter until almost blended. Second step, gently fold in the remaining egg whites with your spatula just until combined. Pour batter into an ungreased 10- inch tube or angel food cake pan. Using your spatula create a flat surface.
Bake the Cake
Bake approximately 50 to 60 minutes. Test with a toothpick inserted in the center to see it has no batter clinging to it when removed. If toothpick is dry, remove from oven and invert the cake onto a wire rack and let cool for one hour. When cooled run a thin-bladed knife around all edges of the pan including the center tube ind invert onto a serving plate. Serve as is, sprinkled with powdered sugar. Cut into wedges and serve. Leftover cake freezes well when wrapped in foil or plastic and will slice while still frozen.
Adapted from the Williams-Sonoma  Food Made Fast Series, by Lou Seibert Pappas.