Week Two…

This week the harvest includes leaf lettuce and other salad greens, radishes, broccoli greens, and lamb’s quarters.


Coming soon

Here is a recipe for Quick Pickled Radishes, and another for Grilled Radishes.

Many people are unfamiliar with lamb’s quarters. It is a wild relative of spinach, and, as rumor has it, quite nutritious. It is a wild crop, probably you have some in your backyard. For some it is merely a weed, but for others it is dinner. For us, it is both. 🙂

Here is a link to a page that discusses lamb’s quarters, and another one that also looks interesting, and another.  Each of those website contains information about cooking and recipes.  Additionally here is a recipe for Lamb’s Quarters Pesto and one for Soup.

It is very much like spinach, but it isn’t quite the same. After cooking it this week I have a few tips for preparing it. First remove the side shoots, little stems and leaves, from the thick central stem. Any stem that seems a little woody should be discarded. Rinse them well, and chop them into small pieces (or chop, then rinse). I recommend spicing strongly, because its flavor is a little flat on its own. I also recommend mixing it with something else, pasta or even just onions, otherwise it will be a little too… homogeneous, at least to my taste.

I sauteed mine with garlic, onion, and fresh ginger, spiced with coriander, cumin, and salt; John and I really enjoyed it. I added a little coconut milk at the end, which was good, but not at all necessary.  I ended up being a little bit like the Indian spinach dish, saag.  If I’d had more time I would’ve added potatoes to make saag aloo.

Sorry to all the Tuesday folk, for getting this post up late! I hope everyone has been enjoying their produce.



5 comments… add one
  • Susan May 28, 2015, 8:35 pm

    We had lambs quarters last night — sautéed in olive oil with onions and garlic and tuna, then tossed with farfalle pasta and freshly shredded parmesan cheese. Excellent!

  • Jaclyn May 28, 2015, 9:58 pm

    We put the lambs quarters, radishes and bit of broccoli into a quiche! Eggs and cheese make everything taste good 🙂

  • Angel May 29, 2015, 6:10 pm

    what is the green with the flowers that we got this week?

    • Thera Detwiler May 29, 2015, 7:01 pm

      That must be the arugula flowers. The flowers, buds, leaves, and any non-woody stems, are all good to eat. The flowers have a pleasant flavor much like the leaves, only sweeter. The buds, stems, and leaves have a more potent flavor, which some may want to steer clear of, but I enjoy.

      Today a shareholder told me that she put her flowers in a vase and kept them on the counter, and eventually the buds opened, giving her more flowers to use, which I thought it was pretty clever.

      Lasts week’s post has links to recipes.

      I hope that helps, Angel.

      • Angel May 29, 2015, 7:27 pm

        Thanks Thera!


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