Our season is officially open! We have been working steadily for months already, but now, it feels like the season starts. I am looking forward to seeing 17 families come to the farm each week for their share. Expect some radishes, radish greens, purple orach, chamomile, kale, and mustard greens this week. I’ve included some information below about purple orach, perhaps the most unfamiliar of the greens we’ll have ready for pick up this week.
Orach is an older variety of spinach; the red leaves are great for salads or cooked, just like the hybrid spinach we are all used to.
This tender purple cooking green can also be enjoyed in a salad on it’s own or with a green lettuce for dramatic presentation.
Dressing: Whirl in a blender: 1 clove roughly chopped garlic pinch salt 1 teaspoon (scant) dijon mustard 2 teaspoons plum jam or any other jam available 4 Tablespoons rice wine vinegar 1/2 cup extra virgin olive oil Dress washed orach leaves with dressing. Add other chopped vegetables as desired.
Orachy ‘Green Sauce’
Green sauce is a common and ages-old early spring recipe, adapt to what you have on hand.
2 cups mixed greens, you can use orach, green garlic, beet greens, chard, arugula, celery leaves, nasturtium leaves, almost any other green herb from your garden… The sky’s the limit. 1 clove garlic or 1 shallot or 3 scallion bottoms, chopped fine 1/2 cup cottage cheese 1/2 cup yogurt or sour cream S & P & lemon juice to taste Put all ingredients in a mortar and pestle or a food processor and mash/whirl til desired consistency. This sauce can be a soup embellishment, a potato topper, a risotto flavoring, etc. Experiment and enjoy.
This is a mainstay and most tender cooking greens work.
2 cups cleaned and lightly chopped orach leaves
1 onion, chopped (you can use chopped garlic instead, but add it later so it doesn’t burn)
S & P to taste
Olive oil to taste
2 cups hot cooked pasta, twirly shapes work best, the greens don’t mix well with long straight spaghetti and fettucine fancy but optional additions: roasted pine nuts or walnuts, crumbled blue or other cheese, grated parmesan, etc.
Saute the onion/garlic in the moderately hot oil (about 1-2 Tablespoons) til soft, add the greens and the S & P. Add garlic now if you’re using it. Cook until the greens are wilted, about 2 minutes, depending on how hot your pan is. Mix with the hot pasta, and optional additions if you’re using any of them. Serve.