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green garlic

Tatsoi with Ginger & Green Garlic

TIME: 30 MINUTES (not including optional marinating time), SERVES: 4

Tatsoi is one of my favorite Asian greens to both grow and eat. Similar to bok choy with its mild, mustard flavor, it has a more tender, spinach-like leaf. Paired with ginger and green garlic, this is a particularly special Spring treat. We grow it in the Fall as well, where garlic cloves can be substituted for green garlic.

INGREDIENTS

1 - 2 lbs. Tatsoi, ends removed
2 tbls. fresh ginger, peeled and minced
2 tbls. green garlic, tender white parts minced (tops reserved for stock), or 2 - 3 garlic cloves, minced
3 tbls. Nama Shoyu, tamari or soy sauce
1 - 2 tbls. fish sauce
1 tbls. rice wine vinegar
1 tsp. toasted sesame oil
2 tbls. Wildbrine Spicy Kimchi Sriracha (or kimchi brine, or 1 tbls. regular Sriracha)
1 tbls. toasted sesame seeds, to garnish (opt.)

METHOD

  1. Bring a large pot of salted water to boil.

  2. Blanch the tatsoi for 1 minute, stirring to fully submerge. Remove from boiling water with a slotted spoon or tongs and immediately place in a large bowl of cold water. Drain in a colander and chop into bite sized pieces.

  3. Mix the remaining ingredients together in a large bowl. Add the tatsoi and toss to coat. Refrigerate for about 30 minutes to soak up the flavors.

  4. Sprinkle with toasted sesame seeds; Serve cold. Delicious the next day as well.

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Scrambled Eggs & Nettles

TIME: 15 MINUTES; SERVES: 2

Stinging Nettles have to be my favorite Spring green.You most likely have seen them if you’ve walked through a wet or wooded area in April—maybe you’ve even had the pleasure of brushing up against one unknowingly!

Nettles are considered a “nutritive” herb—meaning they are incredibly nourishing and chock full of necessary vitamins & minerals. They are especially high in iron, magnesium and calcium, which are deficient in most American diets. They contain anti-inflammatory properties, and aid in both male and female reproductive, hormonal & urinary function. They are common in herbal tea blends & tinctures, however, they are also delicious substituted for spinach or delicate cooking greens in a variety of dishes—such as this simple breakfast!

If you know of a healthy nettle patch, handle with gloves and harvest the crowns with snips. Make sure to harvest before they go to seed, because they become difficult to digest. If you are unable to find them in the wild or at the market, substitute spinach or arugula. The stinging hairs dissolve when cooked, dried, or blended.

INGREDIENTS

1/4 pound Stinging Nettles (or substitute spinach, arugula, or other delicate cooking green)
1 bulb green garlic, 1 clove garlic, or 1 tbls. shallot, minced
4 eggs
A splash of heavy cream, or water
Salt & fresh ground black pepper, to taste
1 - 2 tbls. butter or ghee

METHOD

1. Remove the stinging nettle leaves from the stems with gloves.

2. Crack the eggs into a small bowl and whisk. Add the salt, pepper, and splash of cream or water.

3. Heat 1 tbls. butter or ghee in a non-stick skillet.

3. When melted, add the green garlic (or garlic clove/shallot) and cook until fragrant.

4. Add the greens with a pinch of salt, and cook until wilted.

5. Move the greens and garlic to the side of the pan, and add another tbls. of butter to the empty side. Swirl to coat.

6. Pour the scrambled eggs into the empty portion of the pan—do not mix with the greens. Gently stir the eggs constantly with a wooden or rubber spatula to form fine curds. When the eggs are almost cooked through but still slightly wet, stir in the greens and remove from the heat. Season with additional salt and pepper if needed.

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Scrambled Eggs & Nettles with avocado, 2 salsas, and sauerkraut—a nourishing and filling breakfast!

Scrambled Eggs & Nettles with avocado, 2 salsas, and sauerkraut—a nourishing and filling breakfast!

Spring Quiche with Peas & Green Garlic

TIME: 1 HOUR; SERVES: 6 - 8
Crust recipe adapted from ‘Dishing up the Dirt’

I make variations of this quiche every Sunday after market, so I have a grab-n-go lunch or breakfast prepped for the week. This is my all-time favorite “Spring Edition”, since peas and green garlic are so fleeting, yet so delicious together. Pea shoot micro greens in addition to shelling peas are used, which infuses the quiche with a grassy, fresh flavor. There is a bit of prep required, (especially if you like to make your own crème fraîche—recipe in Pantry Staples & Other Goodies). Double the crust and keep sealed in the fridge for the following week.

INGREDIENTS

Crust
2 cups almond meal or flour
2 - 3 cloves garlic, minced
1 tbls. fresh thyme, minced, or 1 tsp. dried
1/2 tsp. kosher salt
Fresh ground black pepper, to taste
Pinch of crushed red pepper flakes
1/3 cup olive oil
~1 1/2 tbls. water

Quiche 
1 tbls. ghee, butter, or olive oil
2 - 3 green garlic bulbs & tender stalks, minced (~1/3 cup)
2 cups pea shoot micro greens, roughly chopped
1/2 - 1 cup fresh shelling peas, shelled
1/4 cup parsley and/or mint, chopped
A splash dry white wine or chicken/veggie stock
1/2 cup whole milk, half & half, or heavy cream
4 large eggs
A few generous dollops of crème fraîche, sour cream, or ricotta
Sprinkle of Parmesan cheese (opt.)
Kosher salt & fresh ground black pepper, to taste

METHOD

  1. Preheat oven to 400°F.

  2. Grease a 10-inch tart pan, cast iron skillet or 9-inch pie pan with oil or butter.

  3. In a mixing bowl, stir together the almond meal/flour, garlic, thyme, salt and pepper. Pour in the olive oil and stir until thoroughly combined. Add the water, a little at a time until the dough holds together.

  4. Press the dough into your prepared pan to evenly cover bottom and at least 1 inch up the sides. Bake until the crust is slightly golden and firm to the touch, about 15 minutes.

  5. In a large skillet over medium heat, add the ghee/butter/oil to coat the pan. Cook the green garlic & peas with a dash of salt, stirring often, until fragrant and bright green. If dry, add the white wine or stock. Toss in the pea shoots and herbs of choice, and let wilt while stirring, about 30 seconds. Turn off the heat and transfer the mixture to a plate to cool.

  6. In a mixing bowl, whisk together the eggs, milk/cream, salt and pepper.

  7. Once the crust has finished baking, spread the veggie mixture over top. Pour in the egg mixture, and add the dollops of crème fraîche or sour cream. Sprinkle with Parmesan if using, and bake for 30 minutes, or until the center is firm to the touch and cooked through.

  8. Let the quiche cool for 5 to 10 minutes before slicing with a sharp knife. Serve warm or cold.

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