Springtime Greens and Shoots

Spring 2022

BriarPatch Food Co-op |

Your On!Get Your Greens On!

Asparagus

Asparagus is one of the most versatile vegetables, because you can eat it shaved raw in salads, chopped and cooked in brunch or pasta dishes or roasted on its own. It has its own special mention in one of the first recorded cookbooks, De Re Coquinarius from the 1st Century A.D. Even back then folks were trying to figure out how to keep the heads tender while fully cooking the stalks.

Nettles Dandelion Greens Escarole

Like a heartier version of arugula, dandelion greens lend a punchy bitterness to salads when raw, but that bite is tempered somewhat when cooked. Raw dandelion greens are also packed with iron and are a good source of prebiotics. The juicy, crunchy white middle ribs and heart, as well as inner lighter-green leaves, are bittersweet and best for raw preparations. The outermost dark green leaves are bitter and chewy and best reserved for cooking. For a great intro to this veggie, make a batch of soup with escarole and white beans.

Pea Shoots Spearmint

When cooked properly, their spinachlike flavor is wonderful in soups, pesto sauces, beverages (stinging nettle cordial anyone?) and many dishes in which you’d otherwise use leafy greens. A brief exposure to high heat tames these prickly vines and transforms them into a flavorful dish of earthy and bright flavors. These young tendrils and leaves embody the verdant energy of springtime. Very young shoots are great raw in salads, where they add a sweet, grassy flavor. Add larger shoots to a stir fry at the last minute, or any dish where you’d use lightly-cooked spinach or Swiss chard. With its divine aroma and bright, clean taste, spearmint is crisp, refreshing and welcome in food and beverages alike. Muddle fresh leaves into your mojito, or blitz ‘em into a pesto for pasta or a salad with feta. Or, tear the leaves and mix with basil and cilantro as part of a Thai-inspired larb dish. Tasty!

In springtime, it’s easy being green with the vibrant, ethereal goodness of delicate greens and shoots.

Frisée

Curly-frilly and bitter, “free-ZAY” begs for salad ingredients that are rich and creamy. Indeed, it’s the “king” of the Salad Lyonnaise, aka “bistro salad.” Poached egg, fried bacon lardons, and light and mustardy warm vinaigrette go with the mild-flavored light green center leaves for a culinary experience like no other. Pairs well with cheese, fruit and nuts like pecans or walnuts.

Spring Onions

Small white or purple round bulbs sporting tiny roots and bright green stalks, spring onions definitely deliver the fresh flavor of spring. They’re simply young onions that are harvested before maturity. Both the tender onions and their flavorful green stalks are deliciously edible.

Green Garlic Microgreens

Basically, garlic harvested in its teenage years. Mild and versatile, the immature garlic bulbs and edible green stalks have an amazing nutty-oniony flavor, great fresh or cooked. Substitute in recipes for onions, scallions or leeks…and no need to peel the bulbs! For those of you looking to avoid vampires, you’re gonna need a lot of green garlic to get the desired repellant effect. Not to be confused with sprouts, these tiny leaves come from harvesting super-young veggies and herbs. Sprinkle peppery arugula and mustard microgreens on top of pizza for a fresh counterpoint to the cheese, or basil microgreens on top of desserts with fresh strawberries!

Sugar Snap Peas

Isn’t it odd, to eat the pod? Oh please, these are sugar snap peas. Just be sure to remove the string that’s found along the edge, from tip to tip. These little babies are bursting with freshness and flavor, raw or cooked. Enjoy ‘em with your favorite crudités dip, braise in butter, toss in soy glaze or pair with garlic and ginger. Oh snap!

Sunflower Sprouts

Can you believe these little beauties with just two tiny leaves are the junior version of the majestic sunflower? Close your eyes as you pop one in your mouth so you can focus on the flavor…a green-y, veggie version of sunflower seeds in the shell. And they’re 25 percent protein? Yes please!