A Sampling of the Veggies Available from Gallatin Valley Botanical this week - recipes included
June 23, 2012
Posted By: Shaunescy
Lettuce Mix - Red Russian Kale - Green Wave Mustard - Shunkyo Radish - Scallions - Parsley
The Farmer's Markets are in full swing and there are so many great early season veggies available. Now, what to do with them?
In their newsletter, GVB suggests:
"Kale chips (like the seaweed snack I posted a couple of weeks ago) are easy, tasty and a hit with kids. Simply toss with olive oil and salt, spread out on a baking sheet and bake until crispy.
Wilted green salads are a nice addition to dinner or as a stand alone lunch. You can use any leafy green. Stir fry the greens lightly with olive oil and just as the liquid releases, add some balsamic vinegar, nuts of choice, (bacon), and finish with a bit of parm. It takes a deceptively large amount of greens to end up with a substantial amount of servings.
Green Wave Mustard Puree: Puree the leaves with olive oil for a pretty, intensely green and spicy sauce, particularly nice with pork.
Shred and saute the radishes and add butter for a tasty topping on grilled sausages."
I am particularly impressed with the baby spinach. It is gorgeous right now. Tender and toothsome. Simply wash it and eat or make an easy fritatta.
Using an oven safe omelet pan, fry up some potatoes in butter. While they are cooking preheat oven to 350. Crack six eggs into a bowl. Beat. Stir in a 1/4 cup of Bisquick (I know it sounds strange - just trust me.) Chop up a bunch of spinach and stir it in. Pour mix over your fried potatoes and put in the oven. Bake until the edges brown a little.
Have a great weekend! Bunnyfufu