This Week’s Veggie Feast
Asparagus, Salad Mix, Rhubarb, Horseradish, Oregano, and Shallots (oops, they missed the photo shot!)
New this Week
Rhubarb is a spring vegetable that is most often used in desserts or jams. Because of it’s sour flavor most recipes using rhubarb call for a fair amount of sugar. Rhubarb stores well in the fridge if wrapped in a bag. If you really have no time for it you can freeze it… two ways… by blanching…. or no blanching. Below is a recipe for rhubarb jam bars.
Native to eastern Europe, horseradish, a funny-looking root, thrives in our climate. This yellowish-brown root belongs to the same family as turnip, cabbage, and cauliflower. The pungent odor and hot taste of horseradish is related to a substance called sinigrin that creates a volatile oil containing sulphur. The release of these properties only happens when the root is either cut or bruised. Grating horseradish will make your eyes water and nose tingle so if you are sensitive, wear ski goggles while grating.
Horseradish is popular in many cuisines and is usually served as a condiment for meat, fish, or eggs. The entire root is not useable; you will want to peel the root and discard any woody core. The grated root can be eaten raw but is usually toned down with some dairy product or mixed into a sauce. Horseradish is often served as a sharp relish to accompany roast beef, but also goes well with fish, eggs, apples, and potatoes. One root is usually more than enough for a recipe, so preservation is important since once horseradish is cut or grated and the flavor has developed, it quickly deteriorates.
Horseradish should be refrigerated, wrapped in a plastic bag, and peeled before using. Pickling horseradish or storing it with vinegar are two ways to preserve the pungency.
Horseradish needs to be peeled before using, and make sure to check for a hard and flavorless core that is not worth grating. Horseradish is often served raw but it can also be cooked before eating. If grated, add it towards the end of cooking, as its pungency mellows with heat. If roasting whole, treat it like roasting root vegetables.
These shallots were grown last year and have stored for 9 months! What an amazing vegetable! Use them as you would an onion.
Native to the Mediterranean region, oregano is used widely in Italian, Mexican, and Greek cuisine. The fresh leaves provide robust flavor that is slightly peppery, with notes of camphor and lemon. The sharpness of this fresh herb mellows when dried. While there are flavor differences in the various varieties of oregano, once dried it can be used in many types of dishes.
Like other fresh herbs, oregano can be stored in a plastic bag in the crisper section of your refrigerator. Visit this page for tips on drying herbs.
Finely chop the fresh leaves for a great addition to pasta sauces, pizza, bean dishes, taco fillings, stuffing, or grilled veggies. Oregano’s strong flavor pairs well with grilled meats, marinades, soups and roasted vegetables. Some consider oregano’s soul mate to be lemon, making it perfect for Greek salads, baked fish and souvlaki. In Mexico, oregano flavors bean dishes, burritos and taco fillings.
Roasted Asparagus with Smoky Lemon Yogurt, Chopped Eggs and Toasted Almonds
Source: The Smitten Kitchen