Cooking with Amaranth
Among the goodies in this week’s CSA share from Blue Pike Farm was amaranth- also known as Redroot or Pigweed. It is a tender green that can be cooked and has a flavor similar to spinach. I just love it. As promised I have some recipes for it here. We also got beets another favorite of mine with beautiful greens.
There were also 2 big bunches of green onions or scallions. They can be added to almost any savory dish. If you have more than you can use right now just wash, dry and chop them up. Except for the roots the whole scallion is edible. Place on a baking sheet or tray and place in the freezer until pretty frozen. Then just transfer them to freezers containers and return to the freezer for use whenever you want some.
Amaranth Fritters
(could use lambsquarters, red-root pigweed, nettles, violets or a mix of them)
2 cups young pigweed leaves
1 egg
bread crumbs (Italian seasoned preferred)
2 Tbsp grated cheese
Olive oil
Salt and pepper to taste
Boil greens until tender. Press out as much water as possible, then chop them finely. Mix in the
egg, salt and pepper and grated cheese. Divide the mixture into portions and roll them in the
bread crumbs. Fry them in olive oil.
Martha’s Beets
This is a recipe that my friend Martha made for us one chilly autumn afternoon. The amounts are random for a reason. Just use what you have- more or less and let the flavors blend together gently.
Oil
2 Onions, chopped
Potatoes, cut in big chunks, peeled, if desired
1 bunch beets, with greens
Chicken stock- or vegetable stock
Parsley
Salt and pepper
Cook beets in boiling water for 20 minutes. Cool and slip off skins. Cut up larger beets, if desired. In large pot cook onions in oil until tender. Add potatoes and prepared beets with just enough stock to keep them from sticking. Cover and cook over medium-low heat until vegetables are tender. Meanwhile chop up the beet greens. Add them to the pot and stir in. Cover and continue cooking until greens are tender. Toss in fresh parsley and cook 5 minutes longer.
