SPRING BUDS!

I like, no… LOVE, spring buds boiled, steamed, or sautéed for 2-4 minutes, served hot with a little pat of butter and a sprinkle of sea salt.  I’ll be freezing a couple dozen bunches of these little darlings so that I can continue to enjoy them once spring bud season is past.

-Anna

 

Roasted spring buds

Toss purple broccoli, kale and other spring buds with olive oil and salt.   Adding a few garlic cloves split in half is good too but optional.
Spread on a baking sheet, bake at 400 or 450 until the leaves and buds are crispy and the stems are soft but slightly crunchy. It takes 15 to 25 min. depending on the size of the stem. Delicious!

Submitted by Linnea of Nootka Rose Farm

 

Freezing spring buds

1. Par-boil for 2 minutes

2. Plunge into ice cold water to stop the cooking process and set the bright green color

3. Drain and pat dry

4. Freeze in meal-size portions

 

Using frozen spring buds

1. Slip frozen buds into rapidly boiling water

2. Wait for water to come back to boil

3. Then cook for 2 minutes

4. Drain and serve

Submitted by Anna, spring bud lover

 

 

 

 

Bean Confit

Ingredients

• 1/2 cup dried Rockwell beans, Italian Borlotti beans, or other cranberry or white beans, soaked overnight

• 1 sprig oregano

• 1 sprig rosemary

• 2 cloves garlic

• 1 1/2 cups extra virgin olive oil–I used the excellent Sciabica on our shelf

• Salt

 

Preparation

• 1. Cover beans with 4 cups cold water in a heavy pot that can go in the oven. Bring to a boil, then reduce heat to simmer. Cook gently, uncovered, until somewhat tender, about 45 minutes. Don’t boil or stir so the beans won’t get broken. Add water if needed to be sure the beans are always covered.

• 2. Preheat oven to 300 degrees. Drain beans, then return them to the pot and add the oregano, rosemary and garlic. Cover with the oil.

Put them in the oven, uncovered, and cook until beans are completely tender, as much as another 45 minutes. Take them out of the oven and season to taste with good salt. Allow to cool to room temperature, then cover and refrigerate overnight or up to a week.

• 3. To serve, warm the beans gently so as not to break them, and serve with a slotted spoon, leaving the oil in the pot (you can use it for cooking something else). Serve warm on top of a salad, or crushed, sprinkled with a few drops of olive oil, and spread on top of toast.

May also be served mixed with cooked rice or farro.

Yield 2 to 3 servings

 

Adapted from Bill Telepan, Chef, featured in the NY Times Diner’s Journal, Feb. 28, 2011

http://dinersjournal.blogs.nytimes.com/2011/02/28/the-temporary-vegetarian-bean-confit/

Spring Salad with Black Coco Beans

Ingredients

• 1 cup black coco beans soaked & rinsed

• 3 cups water

• 1 tablespoon stone ground mustard

• 2 tablespoons lime juice (or lemon)

• 1 tablespoon apple cider vinegar

• 1 teaspoon salt

• 1/4 cup extra virgin olive oil

• 3 or 4 red radishes, diced small

• 3 or 4 green onions, minced

• 1/4 cup minced cilantro (or parsley)

Instructions

Put soaked and rinsed beans and water in a pot and bring to a boil over high heat. Turn heat to low, and cook until the beans are tender but still hold their shape (less time than cooking beans for soup).

Fresh dried beans will be done in less time, so begin testing them after 30 minutes until they’re done.

Whisk together the mustard, lime juice, cider vinegar, and salt, then slowly add the olive oil, whisking continuously. Drain the cooked beans well, dump them in a bowl, and pour the marinade over while the beans are still warm so they’ll absorb more flavor as they cool. When beans have cooled to room temperature, add the vegetables and herbs and toss.

 

Like many bean dishes, this salad is best if you let it rest a few hours for the flavors to mature.

Submitted by Eleanor; adapted from the website of cedar circle organic farm in vermont.

Millet and Teff with Squash and Onions

1 cup of millet, rinsed until until water is clear; put in a large pot.
Add:
1/2 cup of teff grain
Pinch sea salt
1 sliced onion
1 butternut squash, peeled and cut into chunks
4 1/2 cups of water

Stir to mix up the ingredients. Simmer 20 minutes or until all the water is absorbed.

Adapted from Bette Hagman’s “The Gluten-Free Gourmet Cooks Comfort Foods.”

Curried Carrots

2 ½ lb carrots

6 Tb butter

2 Tb curry powder

¼ cup lemon juice

2 Tb brown sugar

1 cup pecans

salt and pepper to taste

 

Directions:

Set butter out so it is at room temperature.  Lightly toast pecans and chop.  Peel and chop carrots in 1-inch lengths. Place carrots in large saucepan and put just enough water in to cover carrots.  Cook on medium-high heat approximately 15 minutes until tender.  Drain and return to pan.

Combine the butter, curry, salt and pepper and add to carrots.  Heat over very low heat, tossing the carrots so they become coated in mixture.  Add the lemon juice and brown sugar.  Continue to stir occasionally over low heat until carrots are glazed.  Garnish with chopped pecans.  Serve hot.

 

Adapted from a recipe in The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins

Pan Carrots, à la Française

1 lb carrots

2 cloves garlic

3 Tb butter

3 Tb chopped parsley

1 Tb maple syrup

½ broth

salt and pepper to taste

Directions:

Slice carrots into rounds.  Slice garlic into slivers.   Put butter in a skillet and add carrots and onions. Fry carrots and onions on medium heat for approximately 5 minutes.  Stir in maple syrup* and salt & pepper. Add broth, cover, turn down the heat and simmer slowly until carrots are cooked. Remove the lid and stir in chopped parsley. Continue to cook as the broth evaporates, stir once or twice, and let the carrots begin to fry and caramelize in the butter. Dish them out when they look nice and shiny orange and brown.  Serve hot.

Original recipe submitted by Rosa Blair

Green Bean Gremolata

1 lb green beans

2 Tb pine nuts – toasted

2 tsp minced garlic

1 Tb grated lemon zest

3 Tb minced parsley

3 Tb fresh grated Parmesan cheese

2 ½ Tb olive oil

kosher salt – to taste

fresh ground pepper -to taste

 

Directions:

Mix together garlic, lemon zest, parsley, Parmesan cheese and pine nuts.  Set aside.  Saute green beans in olive oil, turning often, until tender.  Remove from heat.  Add mixture and toss well.  Sprinkle with salt and pepper.  Serve hot.

 

Adapted from a recipe in Oprah Magazine

 

Zucchini Croquettes

2 cups zucchini puree              2 cups mashed potatoes                      3 ½ cups chopped onions

1 cup grated cheese                 1 egg                                                   1 cup bread crumbs

salt, pepper, parsley to taste

Directions:

Mix together everything except bread crumbs.  Shape into patties and then cover in bread crumbs.  Fry patties until crisp on both sides.  Serve hot.

 

Adapted from a recipe in The People’s Cook Book by Hugeutte Couffignal

Cabbage Rolls

1 large cabbage

 

Filling:

2 Tbs onion – minced

1 Tbs olive oil

1 cup raw brown rice

1 ½ cup veggie stock

¼ cup artichoke hearts* – chopped

¼ cup celery – chopped

¼ cup sunflower seeds            s

alt and pepper to taste

 

Sauce:

2 Tbs olive oil

1 med. onion – minced

2 Tbs flour

2 cups fresh tomatoes* – chopped

2 Tbs basil – minced

salt and pepper to taste

 

Filling directions:

Saute onion and oil.  Add raw rice and saute for a couple minutes.  Add stock, seeds, celery and seasoning.  Cover, bring to boil, lower heat and simmer until rice is cooked – approx. 45 minutes.  After it is cooked add artichoke hearts.

 

Sauce directions:

Saute onion and oil.  Stir in flour and cook for a couple minutes.  Gradually add tomatoes and seasoning.  Simmer while stirring for approx. 20 minutes.

 

Cabbage directions:

Remove core from cabbage and steam entire whole cabbage for 5-10 minutes.  Carefully peel off 15+ outer leaves.

 

And assemble…

Preheat oven to 350F.  Place 2 Tbs filling on each leaf, tuck in ends and roll up.  Oil a baking dish.  Place rolls seam-side-down in dish, pour sauce over top.  Cover and bake for approx. 45 minutes.  Serve warm.  Serves 6-8.

*Artichoke hearts can be replaced with olives, or you can use both!

*Fresh tomatoes can be replaced with canned chopped tomatoes.

Adapted from a recipe in Laurel’s Kitchen by Laurel Robertson, Carol Flinders and Bronwen Godfrey

 

Sweet and Sour Cabbage

8 cups shredded cabbage (red or green)

1 cup shredded carrots

½ onion – chopped

2 Tbs butter

1 medium apple – grated

¾ veggie stock or water

2 Tbs flour

2 Tbs cider vinegar

1 Tbs brown sugar

salt to taste

 

Directions:

Saute onion in butter.  Add apple, carrot and cabbage and ¼ cup stock.  Cook for 5 minutes.  Combine and mix well flour, vinegar, brown sugar, salt and remaining stock.  Add mixture to saute mixture and cook for another 5-10 minutes, until cabbage is tender.  Serves 4-6.

 

Adapted from a recipe in Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Bronwen Godfrey