Archive | Recipes

RHUBARB ONION MEATBALLS

BY CLAIR FITTS

½ tablespoon butter
1½ cups finely diced rhubarb
2 small yellow onions, finely diced
4 garlic cloves, finely diced
½ teaspoon red pepper flakes (optional)
1 tablespoon fennel seeds
1 teaspoon salt
½ teaspoon black pepper
3 eggs
1 pound ground beef
1 cup breadcrumbs

  1. Preheat the oven to 350°. Line a cookie sheet with aluminum foil and grease liberally.
  2. In a medium pan, sauté together the rhubarb, butter, onions, garlic, red pepper flakes, fennel seeds, salt and black pepper over medium heat until the vegetables are soft.
  3. In a medium bowl, beat the eggs with a fork until well combined. Add the ground beef, breadcrumbs and vegetable and mix until everything is well incorporated.
  4. Roll the mixture into approximately 26 evenly sized 1½-inch balls and space out evenly on the prepared cookie sheet. Bake the meatballs for about 25 minutes, or until cooked through, rotating the tray once at about 15 minutes.
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recipeRhubarb

ROSEMARY RHUBARB MAPLE CRÈME BRÛLÉE

BY CLAIR FITTS

Rosemary Rhubarb Maple Cream Brulee
Photograph by Clair Fitts

2 cups diced rhubarb
¼ cup maple syrup
1 teaspoon finely diced fresh rosemary
1 cup cream
¼ teaspoon vanilla
2 large rosemary sprigs
1 large egg
1 large egg yolk
3 tablespoons maple syrup
4 teaspoons maple sugar
4 four-ounce ramekins

  1. Preheat the oven to 325°.
  2. Put the diced rhubarb, maple syrup and diced rosemary in a small pan and cook over medium heat, stirring occasionally, until the rhubarb is soft. Remove from heat and let cool.
  3. While the rhubarb is cooking, put the cream, vanilla and rosemary sprigs into a small pan and, stirring occasionally, cook over medium-high heat until the cream just starts to bubble. In a medium bowl, beat the egg, egg yolk and maple syrup with a whisk until even. While whisking, slowly pour the hot cream into the egg mixture. Strain the egg and cream mixture into a large measuring cup with a spout (capacity at least 2 cups).
  4. Divide the rhubarb mixture among the ramekins. Place the ramekins in a casserole dish and place the whole dish on the middle rack of the preheated oven. Pour the cream and egg mixture into each ramekin, over the rhubarb mixture (it should just fill the ramekin). Then pour enough hot tap water into the casserole dish that the water reaches halfway up the side of the ramekins. Bake the custards in the water bath for about 35 minutes or until the custards still quivers when shaken but have no liquid beneath the skin. Cool the custards in the fridge for 1 hour, or up to three days.
  5. When the custards are cool, turn on your oven broiler, evenly spread 1 teaspoon of maple sugar over each custard and place the custards on a cookie sheet. Move the oven rack to the highest location in the oven and put the sheet of custards under the broiler. The sugar will take about 5 minutes to burn, although broilers vary widely in intensity, so keep a careful eye on the crème brûlées. The crème brûlée is done when the maple sugar is a mix of light brown and black. Quick-cool the crème brûlées in the fridge for about 1 minute and then serve immediately.
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recipeFrittata

DANDELION LEEK FRITTATA

RECIPE AND PHOTO BY LISA MASE

Dandelion LeekFrittata

4 tablespoons olive oil
1 large leek, chopped into rounds and washed well to get rid of all grit
2 teaspoons each salt and black pepper
1 bunch fresh dandelion greens
6 eggs
1 teaspoon each cumin and coriander powder
Juice of half a lemon
2 tablespoons stone-ground mustard (no salt added)

  1. Preheat oven to 375°.
  2. Heat olive oil in a skillet and add leek pieces. Reduce heat to medium low. Add salt, black pepper; cover and simmer for 5 minutes.
  3. Add dandelion greens. Simmer for 10 more minutes or until most of the liquid has cooked out of the vegetables. Place in a pie plate that has been greased with a little olive oil
  4. In a bowl, beat the eggs with the cumin, coriander, lemon juice and a splash of water. Pour egg mixture over the greens and bake for 40 minutes.

Healing Properties*

Eggs: each one contains 6 grams of protein, 9 essential amino acids and only 1.5 grams of saturated fat; rich in lutein, which helps prevent macular degeneration and cataracts; improve human lipid profile, thereby balancing cholesterol; contain naturally occurring vitamin D.

Dandelion greens: these iron-rich, fiber-filled spring greens stimulate the bitter flavor on the palate, which encourages bile production, thereby strengthening digestion and aiding liver rejuvenation.

Leeks: strengthen lungs; antimicrobial; antibacterial; offer rich source of fructo-oligosaccharides, which stimulate growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon.

* “Healing Properties” source information:
Foods That Heal
. FoodsThatHeal.blogspot.com
Plants for a Future
. PFAF.org

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recipeNettles

NETTLE PESTO

RECIPE AND PHOTO BY LISA MASE

Nettles

Nettles are rich in potassium, magnesium and iron. You can find them growing wild in deciduous forests or plant them in a lonely corner of your garden. They thrive in poor soil, and will over-winter and become perennial. Just make sure to cut them back and keep eating them so that they do not get unruly! To harvest stinging nettles, wear gloves and use scissors. Cut the nettle stem just below the first bunch of leaves. Choose leaf tops that have not yet flowered.

Left: Stinging nettles in the wild

¼ cup salt
¼ pound fresh stinging nettles
1 clove garlic, coarsely chopped
¼ cup lemon juice
¼ cup sunflower seeds
1 teaspoon salt
½ teaspoon black pepper
¼ cup olive oil**

  1. Fill a large pot halfway with water. Add ¼ cup salt and bring to a boil. Submerge nettles in water and let them boil for a few minutes. Drain them and set aside.
  2. As the nettles boil, place garlic, lemon juice, sunflower seeds, salt and pepper in a food processor. Blend, adding water as needed until a paste forms. Add ¼ cup olive oil and the boiled nettles. Blend once more. You can add a little more water to keep the paste-like consistency. Adjust seasonings.

Enjoy with frittata, sourdough bread from one of our skilled Vermont artisan bakers and perhaps a glass of Black Sparrow dry white wine from Vermont’s Lincoln Peak Vineyards.

Healing Properties*

Nettles: iron-rich spring greens that cleanse the blood, revitalize the liver and harmonize the body’s mineral balance while providing fiber to support consistent digestion and elimination.

Lemon: awakens the pungent flavor in the body, detoxifies the lymphatic system and provides vitamin C.

Olive Oil: anti-inflammatory; rich in vitamin E and monounsaturated fats, which enhance colon health.

Sunflower seeds: contain selenium to detoxify liver and blood; contain magnesium to strengthen bones, calm nerves and support immunity.

* “Healing Properties” source information:
Foods That Heal
. FoodsThatHeal.blogspot.com
Plants for a Future
. PFAF.org

**A word about olive oil: Try to choose an organic brand from California, a state whose labeling we can trust. If you have a true source of Italian olive oil, you can choose that instead. To learn more about the challenges surrounding truth in olive oil labeling, read Tom Mueller’s Extra Virginity: the Sublime and Scandalous World of Olive Oil (Norton, 2011). This book, as the New York Times review explains, “demonstrates the brazen fraud in the olive oil industry and [seeks] to teach readers how to sniff out the good stuff.”

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recipeParsnip

PARSNIP SOUP

RECIPE AND PHOTO BY LISA MASE

Nettles

For those who planted them last fall, parsnips are one of the first root crops to dig out of the garden. If you do not have your own, ask a local farmer when the fresh crop will be available.

4 tablespoons olive oil
1 large yellow onion, sliced vertically into ¼-inch crescents
4 tablespoons white wine (if desired)
4–5 large parsnips, ends cut off and sliced into ½-inch rounds
1 teaspoon each dried thyme, coriander and nutmeg
2 teaspoons salt
A few grinds fresh black pepper
7 cups water

  1. Pour olive oil into a stockpot and heat on medium high. Add onion, reduce heat to simmer. Cook, covered, stirring occasionally, for 10 minutes or until the onion is soft and translucent. Add the wine (if using). Then add the parsnips, herbs, salt and pepper and cook for 10 more minutes.
  2. Add the water, stir to scrape up any brown bits stuck to the bottom of the pot and bring to a boil. Reduce the heat and simmer, partially covered, until the parsnips are tender—about 30 minutes.
  3. Mash the parsnips into the broth using a hard spatula, immersion blender or potato masher. Taste for salt. Garnish with fresh, chopped scallions or fresh, minced parsley and savor each velvety bite.

Healing Properties*

Parsnips: parsley family members that provide folate, fiber and phenolic acids, which may help reduce production of cancerous cells. They contain ample amounts of soluble fiber, which moderates fat and cholesterol absorption in the intestines while diluting bile acids to prevent reflux.

Thyme: contains thymol, an antimicrobial volatile oil that can help prevent colds; rich in flavonoids whose antioxidant activity keeps blood pH in balance.

* “Healing Properties” source information:
Foods That Heal
. FoodsThatHeal.blogspot.com
Plants for a Future
. PFAF.org

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