Weekly Weed Archive

Week Eleven

July 25, 2012

Photo by Abe Fawson

What’s In Your Basket This Week?

  • Sorrel
  • Lettuce
  • Carrots
  • Kale
  • Tomatoes
  • Sweet Peppers
  • Hot Peppers
  • Summer Squash
  • Onion
  • Basil
  • Arugula
  • Dandelion greens
  • Cilantro and Beans in Cedar at the Farm
  • New Potatoes and Celery in St George and Springdale drop offs

Fruit Share:

All organic and all local
Cedar City Farm Pick up

  • Rhubarb
  • Grapes
  • Plums
  • Elderberries

We grew the Rhubarb,our neighbor grew the plums in Vegas,Ali Organics grew the grapes and the Elderberries need pictures to tell the story.We were invited out to our friends cabin in Iron Town to pick Elderberries. She calls the next day and wants me to taste the berries since I have never had them before.She had made Elderberry pie. The most beautiful crust glistening with sugar on top.This was perfection with a cold glass of raw goats milk. We had truly died and gone to heaven.
We went out the next evening . A beautiful 30 min drive west on highway 56 took us to the 120 acre family ranch.Swinging the gates open we were greeted by their grass fed cattle. This cabin is out of a story book. Rustic,charming , and just the right size with real shutters on the outside.You open the door and in the kitchen is an old white porcelain kitchen sink from his grandmother, and one of those vintage green stoves from the 30’s. I wanted to curl up on the couch and read. The trees,the stream,the view,o I NEED a camera ! A storm blew in while we ate on the porch a picnic dinner  she had packed complete with her home canned dilly beans.O the smell of earth right after rain and a complete rainbow We  then took off  to the fields with our harvest baskets. There in the middle of all this sage brush was a beautiful Elderberry bush/tree. Just one and lovingly guarded from cattle,horses and deer by the smallest fence built as if it were for a nice ranch house. But this fence had its job and purpose to protect this treasure, this Elderberry bush/tree. The post card sky with the sunsetting in the west and rainbows in the east we harvested everyone we could get. It would have to be said as sweet as this harvest and foraging was the whole experience made these Elderberries, well romantic. We ended the eveing talking around a campfire and eating Ederberry tarts she had made. I hope you enjoy our lillte piece of heaven ,maybe on panckes or in yogurt.

  • Rhubarb, Suffers from an identity crisis.Sunset’s “New Western Garden Book” describes rhubarb as an “uncommon vegetable” that’s used as a fruit in sauces and pies. Joy of Cooking is even less polite, saying “Only by the wildest stretch of the imagination can rhubarb be included in this [fruit] chapter, but its tart flavor and its customary uses make it a reasonable facsimile, when cooked, of fruit.”

No sugar rhubarb pie

The thought of sugar free rhubarb recipes makes your lips pucker. But, sugar free recipes that use rhubarb are easier than you think. For example, take rhubarb cake recipes or rhubarb muffin recipes. When directions call for sugar, replace it with fruit juice concentrates or mild tasting fruit, such as pears or Delicious apples. Here’s a sugar free rhubarb pie recipe that will make you a believer.

4 cups diced, raw rhubarb
2 cups diced peeled sweet apples, such as golden delicious
1/3 cup apple juice concentrate
1/4 cup unbleached flour
1 tsp. ground cinnamon 1 tablespoon grated orange rind

Line a pie pan with pie dough. Stir the rhubarb and diced apples together and arrange them on top of the pie shell. Combine the remaining ingredients and sprinkle them over the fruit. Dot with 2 tablespoons butter (optional). Cover the pie with well-pricked pie dough or with a lattice. Bake the pie in a 450-degree oven for 10 minutes. Reduce the heat to 350 degrees and bake for 35 minutes or until golden brown. Enjoy!

Rhubarb spice pancakes

Colorful and tasty, these pancakes are like rhubarb cake, only less sweet. Try them for breakfast or dinner. To two cups of your favorite pancake batter, fold in the following ingredients:

3/4 cup finely diced rhubarb
1/2 cup applesauce
1 tsp. ground cinnamon
1/2 tsp. ground ginger

Cook batter on a hot skillet and serve with yogurt, maple syrup or your favorite fresh fruit, jam or jelly.

St George

  • Rhubarb,grown here on the farm
  • Raspberries,from Little America New Harmony Certified Organic
  • White Peaches
  • Nectarines

We felt privileged that Shelly Hansen let my husband and I pick from their oldest and favorite nectarine tree in there orchard.She would  only let me  pick a small amount.The second favorite tree is the white peach. I was able to pick a few more of those. If these were my trees I would not sell or give anyway!They do nothing to their trees except love them. Seriously the  nectarine hot off the tree was like eating brown sugar.  I love Summer fruit. I love foraging for fruit even if I could grow it all I would never meet such wonderful people and go to family farms that warm my heart from head to toe.

  • Rhubarb
  • Grapes,
  • Nectarines
  • White Peaches

Cheese Share:

  •  Lemon Thyme Chevre (chevre just means goat in french)
They ,Jack Rabbit are just more amazing and wonderful each week.

Ideas for Eating, Cutting, Cooking, and Keeping anything new:

Dandelion Greens,yes another weed let us know if Purslane or Dandelion greens were more of a challenge
Sauteed Dandelion Greens
Cicoria (we grew it and it was in the first share basket this Summer season) a standard cooked green on menus all over Italy—it has a pleasing bitterness that’s offset by the richness of the oil it’s sautéed in. It’s hard to find that kind of chicory here , but dandelion greens make a nice substitute.
 dandelion greens, tough lower stems discarded and leaves cut crosswise into 2-inch pieces
extra-virgin olive oil
 garlic cloves, smashed
 dried hot red-pepper flakes fine sea salt

Cook greens in a  pot of boiling salted water , uncovered, until ribs are tender. Drain , then rinse under cold water to stop cooking and drain well, gently pressing out excess water.

Heat oil in a pan then cook garlic and red-pepper flakes, stirring, until pale golden, about 45 seconds. Increase heat to medium-high, then add greens and sea salt and sauté until coated with oil and heated through, about 4 minutes.

Dandelion greens can be boiled 3 days ahead. Chill, wrapped in paper towels, in a sealed bag.

New Potatoes,

The new potatoes are a special treat – and kind of a sacrificial harvest. Once a potato plant begins to flower, that’s our cue that the tubers are setting and starting to size up. At this stage, the potatoes are incredibly tender,thin skin and will not last as long.The tradeoff is that one bed of potatoes dug now, when they are “new,” yields only 150 lbs of spuds. Compare that to a bed of fully mature potatoes dug in August, which will yield over 600 pounds.  Be careful not to overcook them! Here’s a recipe to inspire you.
Roasted Potatoes and Carrots with Onions and HerbsPreheat oven to 450 degrees.  
Cut potatoes into ¾ inch pieces.
Peel a bunch of carrots and cut into 2 inch chunks.
Halve an onion and then cut into 8ths.
Combine vegetables in a large bowl then add olive oil and toss to coat.
Sprinkle with salt and pepper, toss again then transfer to a large roasting pan or baking sheet.
Roast until vegetables are almost tender, stirring occasionally, about 45 minutes.
Put 3-5 cloves of garlic through a press and then add to the vegetables, stir well and continue roasting about 5 minutes more.
Transfer potatoes to a bowl and add a large handful of  chopped basil or cilantro.

Green BeansOur favorite way to prepare them is to cut them on the diagonal into 2” pieces and then ever-so-lightly steam or sautee them until they’re bright green and still tender. Eat them naked, or let a little salted butter melt on top. Holy moly!

Your beans will keep in the fridge for a week or so in a plastic bag, but really, why wait?

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