Blog

Category Recipes

Week 13 Share Recipe from Melanie

Posted on by Teri Jenkins

I know you're always looking for fresh food ideas... here's what I made last night.

uses up.... beet greens, zucchini, mushrooms, pesto
 
boil 1/2 box pasta (gemelli, but you can use whatever you like) according to package directions
saute in olive oil the following:
 - 2 pucks of pesto
 - 2 cloves garlic, minced
 - mushrooms, I used 5-6 cut into quarters but you could use more/fewer as desired
 - zucchini, I diced the small one that came in the share, but you could use more/less as desired
 - beet greens, 1 bunch - cut into 1/2" wide strips after washing/spinning dry (Add these after rest of veggies are more or less tender
 - once the beet greens are wilted then add...
 - 1/3 cup heavy cream (I eyeballed it til I got the consistency I was looking for..
 - stir in seasoning (salt, pepper, hot chili flakes) to taste
 - finally stirred in the cooked drained pasta
 
SO YUMMY!  I can't eat onions but I bet those would be delicious in this recipe too if added at the start with the pesto & garlic.  Could probably also do this with turnip greens, spinach...
 
let me know if you try it :)
 
-Melanie


Quick share supper

Posted on by Justine Mentink

Last night Nathan and I were both were home later than usual, then we still had to do the chicken and sheep chores (we have 300 free range chickens and 40 sheep, including lambs). After, we both didn't feel like making supper, or we didn't have the inspiration. I had brought home my share and so we had asparagus and beet greens and decided to make the quickest of meals, a veggie stir fry with noodles.

Super quick stir fry with noodles:

I started with garlic and an onion, chopped them both up and added them to a pan with some olive oil. When those were sautéed, I added a bunch of sliced mushrooms, the beet parts of the beet greens, a whole leek sliced thin and a sliced carrot. You could pretty much put anything in here that needs a few minutes to cook. After those were almost cooked through, I added the asparagus (cut into inch long pieces), and after a few more minutes added the greens part of the beet greens, as well as some left over chopped Asian greens. I added Tamari and a little hot sauce. While this was going on I had made some wild rice noodles (I would have made rice, if I didn't have noodles).

 To make it extra delicious I put the noodles in the bowls and added butter and grated cheddar before the cooked veggies. Cheese seems like kind of a strange addition, but it's really good, trust me.

We had enough for lunches the next day and went to bed with some fresh veggies in our bellies.




Nettle Recipes and Info!

Posted on by Teri Jenkins

 

Stinging Nettles: A Spring Treat, and so much more!

Recipes and Information

Be sure to wear rubber gloves to protect your hands when preparing nettles!

Stinging nettles (Urtica dioica) grow in swampy places and riparian corridors along streams throughout North America, Europe, Asia, and northern Africa. They resemble a mint, though they’re in their own botanical family (the Urticaceae). They’re easily identified by their pairs of deltoid (slightly triangular), dentate leaves (opposite-decussate in orientation), with fine spines covering the stems and leaves.

Apart from the slight fact that even the very young plants sting, nettles are a wonderful ingredient to use in soups, pasta dishes, frittatas—basically in any cooked dish where you would use young spinach. They’re certainly worth the slight challenge involved in picking them, for they are rich in vitamin C, calcium, potassium, flavonoids, histamine, and serotonin—all the great chemicals one needs to reenergize after a cold winter and to combat Spring allergies.

www.taprootfarms.ca

SPRING NETTLE SOUP RECIPE (902) 542-3277

info@taprootfarms.ca

Submitted by Cyndi Fendley Sweeney

Ingredients:

  • 1 – 2 TBSP olive oil

  • 2 cloves garlic, finely chopped or pressed

  • 1 onion, chopped

  • 2 cups brown mushrooms, wiped clean and sliced

  • 2 medium potatoes, peeled and chopped

  • 1 bag TapRoot Farms Nettles: about 2 cups

  • 6-7 cups good quality vegetable or chicken stock

 

Optional: dash of thyme or nutmeg

 

Optional: 1 cup of cream or almond milk. (This adds a richness to the soup but is not necessary. If you are not using the cream, add a little more potato and stock, purely to make the soup stretch.)

Method:

In a large stock pot, ‘sweat’ the onion in the olive oil, covered with a lid over low heat for 5 minutes.

Meanwhile, boil kettle. Carefully tear open the nettle bag (without touching the nettles) pour into a large bowl and cover with the freshly boiled water. Let sit for 2 -3 minutes.

This should remove all the stings from the nettle leaves. Drain, and pick out and discard any stems or hard pieces. Roughly chop.

Add garlic and mushrooms to the onion pot, return the lid and sweat for 5 minutes.

Add chopped potato and stock. Bring to a simmer, partly cover for 15 minutes.

Add nettles, simmer for 4 minutes. Puree the soup with a hand mixer or blender.

Stir in cream or almond milk if using. Salt and pepper to taste.

Enjoy!

Some Ideas for Nettles: Use in green smoothies | Enjoy a simple sauté with garlic and butter| Blanch and freeze for easy future use in stews and soups | Enjoy healthful nettle tea brewed as a simple infusion by pouring boiling water over nettle leaves and steeping them for as little as 15 minutes or as long as overnight. | Substitute for cooked spinach in recipes | Create a lustrous hair tonic by steeping nettle leaves for 2 hours and applying the cooled liquid to the scalp | Pairs well with goat and other creamy, strong cheeses | Great in savoury tarts, crepes, and egg dishes | Nettle Beer | Nettle Pesto | Create Nettle Vinegar by adding nettle leaves to organic Apple Cider Vinegar and steeping in a dark place for a few weeks

www.taprootfarms.ca

STINGING NETTLE FRITATTA RECIPE (902) 542-3277

info@taprootfarms.ca

PREP TIME: 15 min COOK TIME: 30 min YIELD: 6 servings

Ingredients:

  • 6 eggs

  • 1 pepper, diced

  • 6 medium stalks stinging nettle, chopped

  • 1 tomato (or 2 roma tomatoes), diced

  • 8 stalks chives, diced

  • 1-2 cloves garlic, minced

  • 1/2 - 1 tablespoon cilantro, diced

  • Olive oil, for sauteeing

  • Salt & pepper, to taste

  • 1/4 cup milk [to mix with eggs]

 

Method:

Begin by cleaning the stinging nettle thoroughly using rubber gloves to protect your hands.

Sauté/cook down in olive oil and a bit of water on low to medium-low for 10-15 minutes. This will "disarm" your stinging nettle and make it safe to eat.

Prep all other ingredients as indicated.

Sauté peppers, tomatoes, chives, & garlic in olive oil - add with already cooked down stinging nettle in cast iron. I suggest cast iron as you will be putting this into the oven a bit later, making for easy transition.

In medium bowl, combine 6 eggs & 1/4 cup milk, whisk thoroughly until well-combined.

After veggies are well-cooked, add egg & milk mixture to pan.

Continue to cook, covered, on a low simmer for about 10 minutes, or until egg begins to coagulate but before it really hardens.

Meanwhile, preheat oven to 350°.

Put pan into oven and cook for about 10 minutes, until egg is thoroughly cooked.

Remove from oven, let cool and . . . Enjoy!

 

From: http://www.thisoriginalorganiclife.com

 

The stinging power of nettles is instantly dismantled when they're cooked (and by cooked, we mean anything from pureeing into a soup or quickly steaming/blanching the leaves). What you're left with, once the scary stuff is out of the way, are delicate greens, with a flavor like a spinach-cucumber hybrid and so many nutrients we don't even have time to list them all. Nettles have long been used in natural medicine for their anti-inflammatory properties, and they have the added bonus of tasting delicious and not like medicine at all. You can really use nettles anywhere you'd use spinach, and we've collected a couple of easy recipes for you to try! For more info, please visit our website: taprootfarms.ca

 

www.taprootfarms.ca

STINGING NETTLE PESTO RECIPE (902) 542-3277

info@taprootfarms.ca

PREP TIME: 25 min YIELD: 1 cup

Ingredients:

  • 1/2 pound nettles

  • 4 large garlic cloves, smashed

  • 1/2 cup toasted pine nuts

  • 1/2 teaspoon salt

  • Freshly ground pepper

  • 1 tablespoon freshly squeezed lemon juice

  • 1 1/4 cups extra virgin olive oil

  • 1/3 cup grated Parmesan cheese

Method:

Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. (This denatures their sting.)

Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible, like you would for spinach. You’ll have about a cup of cooked, squished nettles.

 

In the work bowl of a food processor fitted with the paddle attachment, whirl the garlic, pine nuts, salt, and pepper to taste until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and whirl until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.

 

From http://jessthomson.wordpress.com

 



Beet and Cucumber Salad Recipe - shared by Christine

Posted on by Teri Jenkins

I was just being bullied by those beets in my fridge on the weekend (as in, guiltily looking at them, knowing I need to use them, and not being willing to make yet another pot of borscht!), wish I had seen this as it looks like a great way to use some of those beets up!

Member Chris tried it and says:

"Yum! All Taproot except for the dill and the olive oil and lemon in the homemade mayonnaise."

http://allrecipes.com/recipe/beet-and-cucumber-salad/