BriarPatch Food Co-op | Spring 2021
e c u d o r P g in r p S r a t s Super
Artichokes
Asparagus — Caesar Augustus was such a connoisseur, he organized elite military units, the Asparagus Fleets, to make rounds in the empire to import the best varietals back to Rome. Cooks up beautifully many, many ways, just make sure you snap or peel off the woody ends first.
Belgian Endive
Green Garlic
Lion’s Mane Mushrooms
Purple Stokes Sweet Potatoes — First cultivated in
— One of the oldest foods known to humans, it’s part of the thistle family. Until the 16th century, women were prohibited from eating them in many countries because they were considered to have aphrodisiac properties. Our hearts certainly still go pitter patter over warm, gooey artichoke dip, though.
— Even though it’s simply early harvested garlic, it’s got its own game going on. More scallion-like in taste and use- you can pretty much use the whole plant from top to bottom. No need to peel the bulb either. Roast, add to hummus or bread, dehydrate for powder, pickling…have fun!
— Also known as the Monkey Head and Bearded Hedgehog, this shroom has a mild, sweet seafood flavor. Try it in your favorite scallop or crab scampi recipe. These absorb water ferociously, so make sure to squeeze them thoroughly after you rinse them before cooking.
— Crispy and a little bitter, though the leaves get sweeter as you get to the center. Makes a great salad or scoop for dips, but also holds up well to grilling and braising. Pairs amazingly with Manchego, walnuts, Gorgonzola and bacon.
Stokes County, NC, their origin is a bit of a mystery, as a blue-ribbon sweet potato grower at a county fair was gifted these purple beauties by an unknown lady. They have a rich, almost wine-like flavor and are denser and drier than their orange counterparts.
Spring Vegetable Strata 8-10 servings Here’s a brunch option that’s also breakfast, lunch, or dinner! Make the most of whatever’s on-hand, including old bread. 2 Tbsp olive oil, plus more for pan 1 medium onion, thinly sliced 8
1/2 cup garlic scapes cut crosswise into thin coins 1 tsp red pepper flakes 1 tsp dried thyme 1 pound asparagus, trimmed/cut into ½-inch lengths 1 bunch Swiss chard, stems removed and leaves thinly sliced Salt and black pepper to taste
6 large eggs 3 cups milk 8 cups (1-inch) cubed bakery-style whole wheat bread 1 ½ cups shredded cheese, combo of Gruyere/Gouda/Cheddar Preheat oven to 350°. Grease 9x13-inch baking pan with olive oil.
