SORREL POTATO BAKE

Posted on by October 5, 2016

1 bunch sorrel
3 lb. potatoes
1/2 tsp. nutmeg
2 c. stock (or milk)
1/4 c. grated Gruyere cheese
2 Tbs. grated Parmesan cheese
olive oil
salt and pepper to taste

Wash, stem, and coarsely chop sorrel. Sauté sorrel in olive oil until completely wilted. Peel and thinly slice potatoes. Layer 1/2 of the potatoes on the bottom of a casserole dish. Season with salt, pepper, and 1/2 tsp. nutmeg. Spread cooked sorrel evenly over potatoes. Layer rest of potatoes on top. Add enough stock (or milk) to just cover. Sprinkle cheese over surface. Bake for 1 hour at 375 degrees.

(from What Do You Do With This Stuff?)

SORREL SOUP

Posted on by October 5, 2016

1/4 lb. (1 good-sized bunch) sorrel leaves, chopped
2 tsp. olive oil
2 cloves garlic, crushed or minced
1/2 tsp. salt
pepper
1 qt. chicken or vegetable stock
2 eggs

Heat olive oil in saucepan. Add garlic and let it color slightly. Add chopped sorrel, salt, and pepper. Stir until sorrel wilts. Add stock and simmer 15 minutes. Purée soup in blender, half at a time, for 2 whole minutes. Return to saucepan and keep warm–just under a simmer. Just before serving, whisk the eggs in a bowl until they double in volume. Then, whisking rapidly, gradually add them to the hot soup. Continue whisking until the egg is set just enough to hold without further whisking. Serve hot. Serves 4.

(Cuisine Minceur by Michel Guerard)

SPINACH SQUARES/BAKE

Posted on by October 5, 2016

3 eggs
1 cup milk
1/2 cup whole wheat pastry flour
1/2 cup flour
1 tsp. baking powder
2-2 ½ cups shredded cheese
1/2 lb. fresh spinach or sorrel (chopped)

Mix together eggs, milk, flour, baking powder. Then add cheese and spinach or sorrel and press into greased baking pan. Bake in preheated oven at 350 degrees until knife comes out clean, 30-35 minutes.

(from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert)

SALSIFY SOUP

Posted on by October 5, 2016

1 bunch salsify
1 c. chicken broth
1 qt. water
1 c. milk
1 Tbs. vinegar
1/2 tsp. salt
2 Tbs. butter
1/8 tsp. pepper
1 sm. onion, minced
1/2 tsp. dried parsley
2 Tbs. flour

Add vinegar to quart of water. After peeling and slicing salsify, immediately put into vinegar-water mixture to prevent discoloration. Drain and cook salsify in 1 inch boiling, salted water until tender, about 20 minutes. In another saucepan, melt butter or use olive oil to sauté onion until translucent. Blend flour, then chicken broth and milk. Cook, stirring, until mixture boils. Add other ingredients, including salsify-cooking water. Serve warm.

(What Do You Do With This Stuff?)

MAPLE SAGE DRESSING

Posted on by October 5, 2016

2 large shallots
6 cloves garlic
4 T. chopped, fresh sage
1 oz. lemon juice
3 oz. red wine vinegar
3 oz. maple syrup
1 sprig rosemary
salt and pepper to taste

Blend all ingredients together. Drizzle in 2 cups of oil and about 3 oz. of water to adjust consistency.

(contributed by Sandy Michon, CSA member)

ROSEMARY LEMONADE

Posted on by October 5, 2016

4 cups water
6 sprigs (each about 5 inches long) fresh rosemary
3/4 cup sugar (or more, to taste)
1/2 cup freshly squeezed lemon juice (about 3 large lemons)

Bring the water to a boil in a medium pot, and then reduce the heat so that the water barely simmers. Add the rosemary sprigs; cover and steep the rosemary for 45 minutes. Remove the pot from heat and remove the rosemary sprigs. (If necessary, strain the mixture to remove loose leaves.) Add the sugar; stir until dissolved. Set aside to cool. Put the lemon juice into a large plastic or glass container and add the cooled rosemary syrup; stir until well combined. Taste the lemonade and sweeten it with additional sugar if desired. Refrigerate until cold. Serves 2 to 4.

For an extra summery kick, garnish each serving with a sprig of fresh lemon balm or mint.

(from Farmer John’s Cookbook: The Real Dirt on Vegetables by John Peterson)

ITALIAN POTATOES WITH ONION AND ROSEMARY

Posted on by October 5, 2016

2 ¼ lb. potatoes (about 4 potatoes), scrubbed, and thinly sliced (about 4 cups)
10 ounces onion (about 1 large onion), peeled and thinly sliced (about 1 ¾ cup)
2 cloves garlic, chopped
1/3 cup dry white wine
2 Tbsp. chopped fresh flat-leaf parsley
2 tsp. chopped fresh rosemary
Salt and freshly ground black pepper to taste

Cook the potatoes in a microwave oven at full power for 7 to 8 minutes, until fork-tender. (You can also boil the potatoes for 30 to 35 minutes in 4 cups of water to which 2 teaspoons of salt have been added.) Set the potatoes aside until cool enough to handle. Preheat a large nonstick skillet over medium-low heat. In the hot skillet, combine the onion, garlic, and wine. Stir to combine thoroughly and cook for about 15 minutes, until the onion is very soft. Add the potatoes, parsley, and rosemary. Mix well and mash with the back of a wooden spoon to form a large pancake. Season with salt and pepper to taste. Raise the heat to medium and cook for about 15 minutes, until the potatoes are browned and somewhat crusty underneath. Position a plate upside down over the pan, flip the pancake out onto the plate so that the cooked side is up, and then slide it back into the pan. Cook for about 15 minutes more, until the second side is crusty. Serve hot. Makes 4 servings.

(from www.gardenguides.com)

LEMON BALM APPETIZERS

Posted on by October 5, 2016

1 cup chicken, cooked
1/2 cup low-fat mayonnaise or salad dressing
1/4 celery, diced
Fresh ground pepper
2 Tbsp. lemon balm, minced
Whole lemon balm leaves
1 clove garlic, minced

Mix all ingredients together in a medium bowl. Chill until just before serving. Spoon onto crackers or toasted French bread slices. Garnish with fresh whole leaves. Makes 6 servings.

RASPBERRY MOLD WITH LEMON BALM

Posted on by October 5, 2016

12 oz. fresh raspberries
3 Tbsp. lemon balm, chopped
1/2 cup honey
1 pkg. unflavored gelatin
1 1/4 cups heavy cream
Whole lemon balm leaves

Clean and wash raspberries. Place in a saucepan with chopped lemon balm leaves and honey. Cover, set on low heat for 15 minutes, or until soft and very juicy. Press through a sieve. Return puree to the washed pot. Bring almost to a boil over low heat. Lightly sprinkle in gelatin and stir until dissolved. Remove pan from heat. Pour jelly into a small pie plate or small mold. Place in refrigerator to set. Turn mold onto a serving plate. Whip cream and cover mold with the whipped cream. Decorate with lemon balm leaves. Makes 4 servings

LEMON BALM PUNCH

Posted on by October 5, 2016

1 bunch lemon balm leaves
few sprigs of lemon verbena or lemon grass (optional)
2 quarts boiling water
equal parts ginger ale or grapefruit-orange juice

Take bunch of lemon balm and sprigs of lemon verbena or lemon grass, if desired, and plunge into 2 quarts of boiling water. Let simmer for 5-10 minutes or steep for 20 minutes. Cool and strain. Use with equal parts ginger ale or with grapefruit-orange juice. Serve with ice. Very refreshing for hot, summer days.

(adapted from a bulletin from MERRYSPRING GARDENS by Nancy Czak)