Have you seen the pretty pink and golden oyster mushrooms grown in Flint Township that are available at The Local Grocer? Spring and fall are when these tasty beauties are readily available. Mushrooms have a high protein content, which is why they are a favorite for vegetarians and vegans. Oyster mushrooms are low fat and high fiber, and they can also help boost our immune system.
We also have sustainably harvested ramps at the market. Ramps are wild leeks from the allium family (think onions and garlic), and their wide green leaves look a lot like a smaller and more tender version of the leek. Fun fact: Chicago get its name from the Ramp. The 17th century French explorer LaSalle and his naturalist spelled the Miami and Illinois tribes word for ramp as Chicagou. So there you have it - The Windy Wild Leek City.
The real reason we are talking about oyster mushrooms and ramps is that they taste delicious together. Yes, they can be used in any of your soup or stir fry recipes, but sometimes keeping it simple is best. For mushroom lovers, when sautéed together they make a great side dish for any meal.
Sautéed Oyster Mushrooms for 2
2 packages oyster mushrooms (your choice of pink, golden, Phoenix or king)
1 package ramps
1 tsp grated garlic
1 tsp grated ginger
2 tbsp olive oil
Squeeze half a lemon
Splash of soy sauce or tamari if gluten free (optional)
Gently heat oil over medium heat in sautée pan adding garlic and ginger for 3 minutes or until fragrant. Add mushrooms and toss to coat in oil, heating for 3 minutes. Add ramp leaves and wilt. Remove pan from heat and add lemon and soy sauce. Stir to combine. Salt and pepper to taste. Serve immediately.
The method of this pesto is the same as for Kale Pesto. Fill the food processor with cheese, garlic, nuts and oil. Swap out one beloved green for another. But sorrel, what is sorrel?
Sorrel is a culinary herb that is found in temperate climates. It is very tender, lemony tasting and best used immediately after harvest. It has a centuries long history in recipes for soups, stews, salads and sauces, when we grew or foraged for our own ingredients instead of going to the supermarket. This is why you don’t often see it in the markets. Leave it to The Local Grocer to grow it locally for you, so you can rediscover this herb along with foodies everywhere.
Sorrel Pesto: great as an interesting pasta coating or a thick sauce for fish.
2 cups coarsely chopped fresh sorrel, ribs removed
1/3 cup packed fresh parsley leaves
2 garlic cloves, roughly chopped
1/3 cup freshly grated parmesan
1/4 cup pine nuts
1/2 teaspoon salt
1/4 cup olive oil
In a food processor or blender puree the sorrel, the parsley, the garlic, the parmesan, the pine nuts and the oil, transfer the pesto to a jar. The pesto keeps, covered and chilled, for 2 weeks. Makes about 1 cup.
To use the pesto: For every pound of dried pasta cooking in a kettle of boiling water, stir together in a heated serving bowl 3/4 cup of the pesto and 2/3 cup of the hot cooking water. When the pasta is al dente, drain it in a colander, add it to the pesto mixture, and toss the mixture until the pasta is coated well.
It may not look like it outside, but it really is spring. We have crossed the threshold of the spring equinox and are barreling on toward the summer solstice. The days are longer and the temperatures are warm enough for greens to thrive in hoophouses and greenhouses. It’s not the first time we’ve mentioned that lots of studies have shown leafy greens to be great liver cleansers, loaded with chlorophyll, and help neutralize heavy metals, chemicals and pesticides in the body. Since greens arrive first in spring and thrive, it’s also no coincidence that in Traditional Chinese Medicine and their Five Element Theory that the element of wood represents spring and is associated with the liver and gall bladder. Those organs help us purify our bodies. This is why so many different health modalities encourage a spring cleanse. Over the next couple of months use those abundant greens to help the liver and gallbladder cleanse our bodies, just like we feel compelled to clean the house this time of year.
So let’s get our bodies and energies unstuck with some green smoothies!
I know, I know. This post is supposed to be about kale, but really it's about basil. Everyday people are looking to purchase some basil from us, and since we only sell Michigan grown produce at The Local Grocer it won't be available until June. Basil is an herb that’s native to the Mediterranean and the tropical regions of Asia. This means that even though hoop houses can extend our growing season here in Michigan, it still gets way too cold and the hours of daylight are way too short for basil to grow in the winter. To enjoy it all year long you need to freeze the herbs for use later or grow your own indoors. Another alternative is to simple replace the basil with other greens. That can work for recipes like kale pesto. Give it a try!
Food Processor Kale Pesto
1 bunch dino kale
2 cloves garlic
½ cup grated Parmesan cheese
¼ cup olive oil
Juice from ½ lemon
Dash of salt and pepper
Place all ingredients in food processor and blend for 30 to 60 seconds until you get a nice paste.
This recipe is simple and flexible. If you looooove cheese add a little more. If you loooooove garlic add more (some recipes call for 5-6 cloves)! Or take it down a notch and go light on your least favorite ingredients. Make it your own and enjoy your green covered pasta. Don't worry, basil will be back soon.
It’s that time of year again! Sign up now and beginning in mid June (give or take a week depending on the weather) and you can start picking up your weekly veggie box. We are again offering 16 weeks of produce grown locally and without the use of chemical fertilizers or pesticides. Our farm (Flint Ingredient Company) is located in the Beecher area and is on well water, so no worries there.
This year you have even more flexibility when choosing which option is best for you. You can pick up your share on Tuesdays at The Local Grocer store at Martin Luther King and University, or pick up on Thursdays at the Farmer's Market. In addition to the Small, Medium and Large Share, we have a Customizable Share in different sizes. The Customizable Share allows you purchase any item at either of our two locations.
You can register for your CSA veggie box on our website. Go to the CSA link at the top of the page and in the pull down menu select Member Sign Up. We have a limited number of shares available. Registration is open until we sell out, so hurry to get in on the veggie action.
Spinach is so common we think that we know all there is to know about it. But did you know spinach was cultivated first in the Mediterranean? It's available most of the year (although it tastes best in cold weather). It's very high in iron, vitamins C and A and calcium. And did you know that spinach is one of the best leafy greens for preventing the uptake of lead in your body?
There are a million ways to cook spinach but we'd thought we'd share a spinach nugget recipe that is kid friendly (think chicken nugget without the chicken).
2 large handfuls fresh baby spinach
2 cups whole wheat breadcrumbs, divided (or gluten free breadcrumbs if you're sensitive to wheat)
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 cup shredded cheese
Butter to grease the cookie sheet
Step 1 Preheat the oven to 350 degrees. Butter a cookie sheet, or use parchment paper to cover.
Step 2 Add the two handfuls of spinach and pulse in a food processor until you have a green crumb-like mixture. Set aside.
Step 3 Add eggs
Step 4 Add the spinach mixture, 1 cup of breadcrumbs, basil, oregano, and cheese and mix until evenly incorporated.
Step 5 Place the remaining cup of breadcrumbs in a small bowl. Using your hands, form a small portion of the spinach mixture into a ball and roll it in the breadcrumbs until it is fully covered. Put it on the cookie sheet and press it down to form a nugget shape. Repeat with remaining spinach mixture and breadcrumbs. You should end up with 15-20 small nuggets.
Step 6 Bake for 25 minutes, turning the nuggets over halfway through the cooking time. Allow to cool and serve.
Alternate recipe - Replace ½ cup of the breadcrumbs with the following: 1/4 cup chopped walnuts/pecans 1/4 cup flaxseed meal. Step 1: Place the nuts in the food processor and process until they turn into a fine crumb. Step 4: Add flaxseed
They are cuter than kittens on the internet. Erin and Franklin have started planting seeds for spring and the baby veggies have arrived in the solarium at The Local Grocer.
The red kale is particularly adorable. Don’t you just want to hug it and squeeze it and name it George?
Even the onions are on their way. Doesn’t it make you weep tears of (onion scented) joy?Soon these babies will move out to the hoop houses on the farm and a few short weeks later onto our shelves. You know where they end up from there - on your plate and in your happy belly. Soon...Soon.