Italian Treatment

It has relatives that are more well-known, like spinach, beets and quinoa, and some less known ones such as epazote and Jerusalem oak. It is one of the most nutritious plants available. It grows in abundance in the mid-Atlantic states, yet it is considered by some to be an invasive weed. Its name is lamb’s quarters and in a word, it’s delicious.

Its Latin name is Chenopodium album, meaning white goosefoot, referring to the shape of its leaf and to a mealy white powder appearing on both sides. In Canada it has been widely known as pigweed and bacon weed because it was often fed to pigs.

Lamb’s quarters

The whole plant can be eaten when young. The leaves are good in spring and early summer. After that, the upper leaves are best. The leaves can be used raw in salads or cooked in soups, stews, casseroles, simply steamed or sautéed. Lamb’s quarters dries well and can be reconstituted or powdered for use in winter. It is very good in raw cheese or tofu dishes like quiche, as its wild flavor and high mineral content go well with cool, bland high protein foods.

Here, I’ve given it a slightly Italian treatment. Shrimp are briefly sautéed with garlic, then folded into coarsely chopped lamb’s quarters that have been separately sautéed with garlic, red pepper flakes and breadcrumbs. This is then combined with spaghetti and served with a little Tuscan extra-virgin olive oil drizzled on top.

Midsummer Bounty

Some pix from this morning at Union Square Greenmarket. Some of what you see in this post will appear in meals throughout this week’s menu.

Strawberries — Simple is best when it comes to in-season strawberries. I like them with cream and a bit of sugar, or with a touch of balsamic vinegar and a sprinkle of black pepper. Breakfast tip: try a bowl of fromage blanc with strawberries macerated in vanilla sugar and chopped mint.

Sucrine — Rooted in the French word for “sugar,” sucrine (sugar lettuce sounds better) is a smaller variety of romaine with soft, silky leaves, buttery texture, and, as the name suggests, a sweet-ish flavor. You can take the elongated core of the lettuce, peel it, and steam it — it is as delicate as asparagus and just as delicious.

Green garlic — Green garlic is young garlic which is harvested before the cloves have begun to mature. The resulting vegetable resembles a scallion, with a deep green stalk and a pale white bulb. It can often be found for sale at a farmers’ market in the spring, and can also be grown at home relatively easily. Many large grocery stores do not stock green garlic, although growing consumer demand may change this. It can also usually be special ordered through a greengrocer.

Potatoes 5

It’s not photogenic but it sure was tasty.

Heritage pork sausage, Swiss chard and potato hash

As I’ve mentioned in another post, it’s called “heritage pork” because many old hog breeds are becoming very rare. Heritage pork farmers often work on small farms. In doing so, they try to save these breeds from extinction while at the same time, give consumers access to more flavorful meat.

Factory-raised pigs have been bred to produce very lean meat — so lean that the end product can be dry and bland when cooked. Heritage breeds often have more fat which makes the meat flavorful and moist. In addition, these pigs aren’t raised in confinement. The end results are happier, healthier livestock and less environmental contamination.

In New York City, heritage pork can be purchased by visiting either Union Square Greenmarket in Manhattan or Grand Army Plaza Greenmarket in Brooklyn and stopping by Flying Pigs Farm’s stall. If you reside outside NYC, I’ve heard that Preferred Meats is a quality purveyor.

Greens 1

Japanese turnips

I bought a whole mess of greens at USGM this weekend. Turnip greens, French breakfast radishes, radish greens, mustard greens and spinach. In addition, I have some leftover baby bok choy.

Got any ideas? I have some leftover Rancho Gordo borlotti beans. I figure that’s probably good for a bean stew, along the lines of the broccoli rabe from a couple weeks ago. I’m playing around with the idea of mustard greens tossed with some onion confit and bacon ends. There’s a warm salad of turnip greens, Bintje potatoes and Italian sausage. Maybe a vegetable plate for dinner on Friday night.

I’m curious to see what some of you might think of.

October Surprise

Saturday morning at Union Square Greenmarket….