The Charmed Kitchen

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.

Its been a warm/hot Spring and Summer around here. Paired with a mild winter and it is certainly going to be a problematic season for insects. I try not to use chemicals around the house and when I do I use organic. Just talking about the house- not the garden- which is chemical-free. Sometimes simple solutions are the best. Tonight Parker was dining outside on the porch.He is getting older and has less appetite in warm weather. Plus “Uncle Jack” had given him treats and doggie ice cream. He went inside and I thought  I’d bring in his dinner in hopes he would eat a little more. In the 20 minutes or so it was outside it had attracted ants. How many of us run for the bug spray. I did what my Mother used to do. I put on a tea kettle and when the water was boiling I poured it on the ants. Now there are lots of places you can’t do this. Boiling water will kill plants. Still it was a free and easy and non-toxic way to deal with an insect problem. What clever ways do you have to control insect pests?

Vidalia Onion Relish

I will be returning to Blue Pike Farm tomorrow (June 28th) for the market. I’ll have both strawberry and blueberry jams, pomegranate jelly and Vidalia onion relish. I will also have  fresh zucchini bread made from squash harvested at Blue Pike. I will also have an assortment of salt-free seasoning mixes. Market hours are 4-7pm. I will be a little late as I have cooking camp in Mentor. Blue Pike farm is located on E 72nd street- just 1/2 mile south of the Shoreway. Hope to see you there. They say its going to be a hot one!!

We had so much fun in cooking camp yesterday. The kids were making easy snacks. We did yogurt with fresh fruit and homemade granola, ants on a log, trail mix and Tiger Paws. You can use rolls of refrigerated biscuits or make your own. Once the biscuits are cut into rounds- or in the case of the refrigerated biscuits removed from the package just brush the tops with melted butter then press the top of the biscuits in cinnamon sugar. Cut little “toes” along one side then slip in slivered almonds for claws. Too cute.

 Tiger Paws

1 package (10 count) refrigerated biscuits- or 1 recipe biscuits supreme- see below

Melted butter

Cinnamon sugar

Slivered almonds

Separate biscuits and place on work surface. Brush top of each biscuit with a little butter and dip in the cinnamon sugar. Make several small cuts on one side of the biscuit. These will be the toes. Stick an almond in each “toe” to make claws. Bake as directed on package. Serve warm or cold with butter and jam. Makes 10.

Note: For “monster” paws you can swap out cinnamon sugar for colored sugar

Biscuits Supreme

2 c. flour

4 t. baking powder

2 t. sugar

½ t. cream of tartar

½ t. salt

½ c. shortening

2/3 c. milk

Stir together dry ingredients and cut in shortening to resemble coarse crumbs. Make a well in the center and add milk all at once. Stir until dough sticks together and knead on lightly floured surface 10-12 strokes. Roll or pat to ½ inch thickness. Cut with 2-21/2 inch biscuit cutter and place on ungreased baking sheet. Bake in 450-degree oven for 10-12 minutes. Serve warm. Makes 10-12.

Note: When making the Tiger Paws I bake the biscuits 25 degrees lower than the recipe suggests.

Recently updated the website. New graphics with a greener look. Let me know what you think. As always, its a work in progress. Always open to your ideas and feedback. Thanks, Jared!!!!!

My niece, Sarah, asked for me to post more recipes for vinaigrette using herb vinegars. With so much great lettuce and other salad veggies at the local markets right now it seemed like a good time to post a few recipes.  I think she make like these. I think you will, too.  Love you, Sarah!!!

Pesto Vinaigrette

 1 c. fresh basil leaves

½ c. olive oil

2 cloves garlic

½ c. red wine vinegar or basil vinegar

2 T. Parmesan cheese

Salt and pepper to taste

2 T. pine nuts (optional)

In blender or processor combine oil, basil, and garlic until well-blended. Add vinegar and cheese and blend a few moments longer. Add salt and pepper to taste. Makes 1½ cups of dressing.

Note: Although you can add the pine nuts to the dressing at this point, I really like to sprinkle them on the salad when served. This dressing is great on a mixed green salad, including romaine lettuce and fresh garden tomatoes. Being especially fond of sweet multicolored peppers, I also pour this dressing over a plate of peppers cut into thin strips.  Pesto Vinaigrette can also be used as a marinade for veggies or chicken.

Wild Green Salad

8 – 10 cups assorted wild salad greens such as: dandelion greens, French sorrel, lamb’s quarters and/or mixed baby greens, including: spinach and assorted lettuces or even micro greens.

¼ c. olive oil

2 T. herb or floral vinegar

1 T. balsamic vinegar

2 t. sugar

2 t. fresh dill leaves

2 t. fresh tarragon

salt and fresh ground pepper to taste

Wash and dry the greens. Combine remaining ingredients in a small bowl and whisk. Toss over greens and serve. Serves 8.

Yesterday’s bag of produce from Blue Pike Farm included turnips. A lot of people aren’t quite sure what to do with them. Turnips are a great addition to soups and stews and casseroles. Peel and dice up then just toss in to your dish and cook until tender. You can also boil peeled and cubed turnips until tender then mash and treat like mashed potatoes- or combine with potatoes in a mash. Here is a recipe you might also like.

Finnish Turnips

4 small turnips, peeled and chopped

2 tablespoons butter

1/2 teaspoon salt

1 cup heavy whipping cream or half and half or evaporated milk

2 eggs, beaten

1/3 cup packed brown sugar

1 cup crushed croutons

2 tablespoons crushed croutons

Preheat oven to 350 degrees. Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain. In a large bowl, add turnips, butter, salt, cream, eggs, brown sugar and 1 cup croutons. Blend until well mixed. Pour into a 2 quart casserole dish, sprinkle with remaining 2 tablespoons crushed croutons. Bake for 45 to 50 minutes.

One of my favorite things to make. The hardest part is trying to save some for winter.

Here is the recipe.

Strawberry Jam

2 qts. strawberries, stemmed, washed and crushed

1 package dry pectin

1/4 c. lemon juice

7 cups sugar

Combine  berries, pectin and lemon juice in large saucepan and bring to a boil over medium heat, stirring often.  Add sugar and turn heat up to high. Stir often until mixture comes to a boil. Boil hard one minute stirring constantly. Ladle hot jam in to jars leaving 1/4 inch headspace.  Wipe rims add screw on lids comfortably tight. Place in boiling water bath and process 5 minutes. Remove to cooling rack, towel or wooden surface to cool. Makes 8-9 half pints.