Use Those Greens: Spaetzle

USING THOSE GREENS: SPAETZLE!

Spaetzle, known as “little sparrows,” is a German-style noodle traditionally made with flour and eggs. With an abundance of turnip greens, let’s add them to the batter! Here’s the process:

Blanch the greens and squeeze them to get rid of excess water. Refill blanching pot and start it heating so you can boil your spaetzle. Place one bunch of blanched greens in a food processor, blender or large bowl and an immersion blender. Add 2 large eggs, 1 tsp. of salt, and ¼ cup chicken broth, milk, or water. Blend to purée then add flour until you have a thick batter. The amount of flour can vary depending on the amount of moisture in your greens. I added about 1 cup.

Now the fun begins! Use something with about 1/4” holes. (cheese grater, spoon or food mill) Place over boiling water. (Salt the water as you would when making pasta.) Put ¼ cup or so of the batter on your implement of choice. Use a spatula to squish the batter through the holes and into the boiling water. Boil the spaetzle until they float to the surface of the water and skim them out. You can place them in a bowl of ice water (for use later) or just add them to a skillet with olive oil or butter. Repeat the process until you use up all of the batter.

Serve the spaetzle with garlic, cheese, or any other topping you would like. If you chilled them, they can be laid out on parchment to dry and frozen to later be reheated in a skillet with oil or added to soups. 

This recipe can also be used with other blanched greens.

New Mexico Peppers

NEW MEXICO PEPPERS

This week we are welcomingthe Land of Enchantment to our Colorful State!

Peppers add much more than spice to our plates. They are low in calories and full of vitamin C and antioxidants. Plus they are easy to use fresh and to preserve.

Store unwashed peppers in the fridge in a plastic bag but keep them dry. Add a towel to the bag as moisture can cause rot. Use them in soups, stir fries, egg dishes such as omelettes or frittatas, and enchiladas, tacos, or quesadillas. Or make some salsa!

But for longer storage, roast and freeze them. Roast them to char the skin by holding them over a flame on your stove, placing them in the oven/toaster oven under the broiler, or grill them. Your goal is to char the skin. Then, place them in a bag or in a bowl with a cover. When cool, peel the skin off and remove the seeds if desired. The peppers can then be frozen to enjoy all year long. Learn ‘preserving techniques’ for your peppers at our Salsa class!

Swiss Chard

SWISS CHARD

What is swiss chard? Well according to the Farmers’ Almanac “The name chard comes from the French word carde, which refers to an artichoke or cardoon.” I guess the stems reminded someone of an artichoke. Well, it is a wonderful leafy green and today I am giving you a recipe for a dip that uses up a big bunch of chard. (You could also substitute other leafy greens in this recipe and you could also use it as a pasta sauce or a sauce for grilled meats.)

Swiss Chard Dip

Take one large bunch of chard and separate the leaves from the stems. Sauté just the stems with several cloves of garlic in at least a ¼ cup of olive oil. If you like garlic, add more! When the stems get tender, add the leaves to the pan. While leaves are cooking, add ¼ – ½ cup walnuts, pine nuts or other softer nut to a food processor or blender. When leaves have collapsed, put everything including the olive oil in the food processor or blender. Blitz the contents until you have a nice consistency and add salt, pepper, and vinegar to taste as well as parmesan cheese or nutritional yeast. Let cool if using as a dip.

Store in refrigerator for up to 3 days.

Tomatoes

BEGINNING TO SEE RED

The long-awaited tomatoes are arriving!

Celebrating tomatoes:

Cherry tomatoes are easy to just pop in your mouth and eat but if you want to up their status from snack to gourmet dinner combine them with the basil in your share this week and sauté with a little olive oil and garlic to serve on pasta or on a slice of good bread. Add a little Parmesan as a tasty topping.

Storing Tomatoes:

Leave tomatoes out at room temperature but out of direct sunlight. They do not like being in the refrigerator. Below 55°F tomatoes do not develop that flavor that is so valued in vine-ripened tomatoes. Remember, they are a summer fruit! In the future when you get larger tomatoes that need a little more ripening, be sure to store them stem-side down. This will help them retain moisture. You will probably eat them up before they get soft, but if you missed one or have a partial tomato then you should put it in the fridge.

Zucchini and Yellow Squash

ZUCCHINI AND YELLOW SQUASH

‘Tis the season of bountiful squash that can grow to the size of a baseball bat overnight! So what to do with the bounty: 

CHIPS: 

similar to the popular kale chips, cut squash in 1/8 inch slices and put in a mixing bowl. For two good size squash add 2 tsp of oil, 1/2 tsp each of salt and pepper, and 1 tsp garlic powder.

Microwave: place slices on parchment paper and microwave for 3-4 minutes depending on the power of your microwave. Mine tended to stick to a plate without the parchment.

Dehydrator: place slices on trays and set dehydrator to highest setting (about 160°F) for 2-3 hours.

Store chips in an airtight container.

Other flavoring ideas for chips instead of garlic: add teriyaki or soy sauce, curry powder, or bbq rub.

FREEZING:

grate squash and squeeze out excess water. Place in freezer bags and freeze. Use squash in zucchini bread or add to spaghetti, chili, or soups. This is a great way to hide vegetables in dishes from those who otherwise might not eat them!

Cabbage

Happy 4th of July!
CABBAGE

To celebrate cabbage AND the holiday, here is a recipe for

Independence Slaw,

celebrating the colors of our flag. 

Slaw: Wash & thinly slice ½ head of cabbage, wash, stem, pit and cut ½ pound of cherries in half, wash one 6 ounce package of blueberries. 

Dressing: ¼ cup red wine vinegar, 2 Tbsp sugar or honey, ¼ cup water, one clove of garlic minced, 2 Tbsp of canola oil, ½ tsp salt. Combine all ingredients and stir or shake until sugar is dissolved. Dress slaw with desired amount of dressing. Store extra dressing in the refrigerator.

Now we are going to travel to Korea for… Kimchi inspired slaw

Slaw: Wash & thinly slice ½ head of cabbage, 3-4 green onions sliced, one carrot grated

Dressing: ½ cup mayo, 1-2 tsp Gochujang to taste(Korean chili paste from Carol’s Oriental Market), 1 Tbsp rice vinegar

Dress slaw with desired amount of dressing.

Store extra dressing in the refrigerator. 

 

Beets and Fennel

VEGETABLES WITH GREENS ATTACHED

Separate the greens from the vegetable and store separately. Greens are best if placed in water and covered loosely with a bag in the refrigerator. Place vegetables in the crisper drawer. Beets and fennel can be used raw in salads or sandwiches or roasted.

BEAUTIFUL BEETS

Roast: wrap beets in foil, place on a baking heet, and roast in a 400°F oven for 30-60 minutes depending on size. After roasting, trim the root and stem and the peel should slide right off. Use in wraps, salads, etc.

Greens: trim the stems from the leaves and blanch the leaves in a pot of salted, boiling water for 3-5 minutes. Drain and rinse to quickly cool. Use in a stir fry or soup or the gratin below.

Gratin: finely chop greens from 2 bunches of blanched beets and mix in ½ cup of coconut cream or creamed cheese, 1 tbsp of nutritional yeast or parmesan cheese, ½ tsp of onion powder, 1 minced clove of garlic, salt and pepper to taste. Bake at 350F for 15-20 min. until hot.

FENNEL FUN

Roast or grill halved fennel bulbs with meats or sausages.

Raw: slice bulb lengthwise and thinly slice crosswise until you reach the core. Cut thicker stems from the fronds to a similar thickness. Use in salads or quick pickle (radish FreshTip 6/5/19) Use fronds as garnish or finely chop and add mayo to make a dip.

 

Kohlrabi

KOHLRABI /kowl·rah·bee/

Add some great nutrition to your diet! It’s low in calories, high in calcium, potassium, magnesium, iron, vitamins C, B-complex, A, and K, dietary fiber and antioxidants. Kohlrabi is related to cabbage, broccoli, and cauliflower and tastes a bit like broccoli but with the consistency of an apple. The whole plant can be eaten raw or cooked. 

So how do I use it?

THE BULB: peel it to remove the tough outer skin. Thinly slice, dice, or shred for salads and coleslaw. Boil, mash, and combine with potatoes for a healthier version of mashed potatoes. You can also quick-pickle the slices like the pickled radishes from FreshTip 6/5/19. For an even healthier option you can lacto-ferment the slices.

THE LEAVES: wash, chop, and add to soup or a stir fry. You can also make chips with the leaves using the kale chips recipe  from FreshTip 6/12/19 – just substitute kohlrabi greens. 

 

Kale Chips

KALE CHIPS

Wash and dry one bunch of kale. Tear it into bite size pieces and place in bowl. Drizzle on 1-2 tbsp of olive oil, ½ to 1 tsp of salt, and 1-2 tbsp of seasoning powder. I used Savory Garlic from Mountain Valley Seasonings. Massage kale to make sure oil and spices are distributed well.

Microwave Method:
spread out pieces of kale on a microwave safe plate and cook for 30 seconds, remove and turn over, then another 30 seconds for a total of 1-3 minutes depending on the power of your microwave. Remove from plate to a towel to cool and crisp. Initially they will be a little floppy but will crisp up when they cool.

Dehydrator Method:
spread out pieces of kale on dehydrator tray. Place in dehydrator set on highest temperature (about 160°F) and check after 20-30 minutes. Remove from tray to a towel to cool and crisp. You can use a lower temperature for a longer period of times as well.

Air Fryer Method:

Place kale in air fryer and fry at 250° for 3 minutes. Rotate kale pieces and fry again for 3 more minutes.

Store in an airtight container to maintain crispness. Should be good for at least a week if you can resist eating them all!

Radishes

During this CSA season, Preserving Techniques is providing creative ideas
on how to use and preserve the great fresh food Green Junction Farmstead is providing
to their CSA members each week. Typically, these same items will be available
at your local farmers’ market.

Radish - quick pickle

Slice the radishes and put them in a pint-sized jar with some peppercorns, a chile if desired, and ½ cup of vinegar, ½ cup water, and 1 tbsp sugar. Chill and add to tacos, salads, nachos. Ready to eat in less than an hour. Good refrigerated for 2 weeks. 

Radish Greens Pesto

Clean the greens well, blanch if desired for a bright color, drain and squeeze dry. Place greens, a couple of cloves of garlic, 2 tbsp of walnuts or pine nuts and a pinch of salt in a food processor. Start processor and drizzle in olive oil to make a paste. Add more oil if a thinner paste for sauce is desired. Add grated parmesan if desired. Serve over pasta and enjoy! Store in refrigerator for 1 week, or freeze.