- sunchokes ... what?
- ramps ... what?
- sorrel ... what?!
- overwintered spinach ... ok, I know what spinach is but overwintered?
- overwintered parsnips
- rhubarb ... yes! something I'm familiar with
- burdock .... huh
- chives ... yum!
- black radish ... black?
- decorative willow ... nice!
First off, the spinach and parsnips (Friday). This was easy. We used some spinach in eggs benedict and roasted the parsnips to go with steak. Let me tell you - roasted parsnips are to die for! I love parsnips but always forget about them.
Next up, the sorrel (Sunday). A quick story - when Mike was cleaning off the produce, he ripped of a piece of something green and said, "here, taste this!" and so I did. I expected something like the taste of spinach. But instead it was if I took a bite of lemon. And that is sorrel. Tasty stuff if you know that it is lemony before taking a bite. Mike found a bunch of sorrel recipes on this site and I decided on Quiche with Sorrel and Goat Cheese. I figure, anything with goat cheese has to taste pretty darn good.
Sorrel and Goat Cheese Quiche
A Luna Circle Farm original recipe
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
1½ cups milk
¼ teaspoon salt
I followed the recipe as is and it was delicious! I was a wee disappointed with myself because I didn't make the crust. But cooking with a toddler around calls for shortcuts.
To come, ramp risotto and quinoa with sunchoke.