This is our first blog post. Hooray!
There are so many delicious veggies that grow in spring that you rarely see on grocery store shelves. Here are some we grow here at Glade Road Growing that may be new to you and some simple preparations to try them.
Raab
We know spring is underway when the pretty golden and green florets of raab start to form. Raab is another word for the flower shoots that start to show on kale and tat soi that has survived the winter. The flower buds themselves are slightly sweet and the stems holding them have a little extra snap, with flavor reminiscent of broccoli.
Preparation: The simplest and most popular way to prepare raab is to sauté in olive oil with salt, pepper, and garlic to taste. Small slices of fruit like apples tossed in at the end help balance out the peppery flavor of the raab.
Pea Shoots
We grow a winter pea cover crop and pea shoots in the greenhouse of a variety called Austrian winter peas. They form curly tendrils with broad, tear-drop shaped leaves. Pea shoots have somewhat of a nutty flavor and a texture different from all our other greens.
Preparation: I like to top salads and wraps with pea shoots (chop them into 1/2 pieces if you have long tendrils). I also love them in stir-fry. They hold up well to the heat and it brings out more of their flavor, too. Try tossing with some sesame oil and soy sauce /liquid aminos and adding them in towards the end if stir-frying with other veggies.
Kohlrabi
Its name means “cabbage turnip” and it looks like an alien head! It has a double skin and so is one of the few vegetables I peel. Its texture is apple-crisp with flavor semi-sweet and a little like broccoli but not quite as strong.
Preparation: Raw! I peel and slice kohlrabi and love it raw on a veggie plate. Its sturdy form holds up well as a scoop for dips like hummus or ranch. Cut into sticks, it adds great crunch and flavor to salads.
Hakurei salad turnips
If you like radishes on your salad, you’ll love salad turnips. These all-white turnips are very different from their winter storage counterparts. They have a thin skin and softer texture than salad radishes and are super sweet. The fresher the better. And their tender turnip greens are a mild-flavored nutritious cooking green as well.
Preparation: Raw again is my preference here. Their bright white color adds appealing visual contrast in salads. They are also great quick-pickled with rice-wine vinegar and some grated ginger, or simply drizzled with sesame oil. They do roast well, too, and all those sugars caramelize and brown up for an additional sweet veggie treat.
Fennel
Fennel is related to dill and carrots but tastes totally different. It has a sweet flavor, like licorice, that reminds me of Italian seasoning (which contains fennel seeds). Fennel has a texture and growth habit like celery.
Preparation: I love roasted fennel. I add it to other things I’m roasting like potatoes and chicken to impart its subtle flavors. Shaved thin, it’s also great raw on a salad.
Garlic scapes
Garlic scapes appear mid-spring and are the flower shoot of hard neck garlic. It has a noodly shape and garlic flavor that is not quite as strong as garlic itself. They’re only here for a short window so be sure to enjoy them when they’re in season.
Preparation: Make garlic scape pesto by processing scapes in a food processor with lemon, olive oil and parmesan cheese. Spread the pesto on buttery toast or over pasta. Another favorite way to have scapes is to cut them into 1″ lengths and then steam them. They will come out with a texture similar to green beans but with a light garlic flavor.
Sorrel
Sorrel is a spring green related to spinach. It has a lemony flavor and is great blended with broth and cream with spinach for a classic sorrel soup.
Recipes
BEET PATTIES
INGREDIENTS:
- 1/2 cup rolled oats
- 1 (15-ounce) can chickpeas or black beans, drained and rinsed
- 1/4 cup fresh dill
- 3 tablespoons distilled white vinegar
- 1 small onion, roughly chopped
- 3 garlic cloves
- 2 medium raw beets, peeled and roughly chopped (about 2 cups)
- 1 teaspoon salt
- 1 tablespoon oil + more for cooking patties
- 1/3 cup chickpea flour or other gluten free flour
- tzatziki for serving
DIRECTIONS:
In the bowl of a food processor, combine the rolled oats, drained and rinsed chickpeas, and fresh dill. Pulse for 5 seconds. Add the white vinegar then continue to blend until the mixture appears finely chopped and sticks together when you press it between your fingers. Scoop the mixture out into a large bowl and set aside.
Next add the onion, garlic cloves, and beets to the food processor then blend until finely chopped. In large skillet, warm the oil over medium heat. Add the beet mixture from the food processor, sprinkle with a teaspoon of salt and cook for about 5-7 minutes, until soft. Transfer the mixture to the bowl with the chickpeas.
Add the chickpea flour to the bowl and stir together until well-combined. If the mixture appears too wet, add more flour (1 tablespoon at a time) until it’s dry enough to hold together. Scooping out about 1/4 cup of the mixture at a time, use your hands to form individual patties. Cook them in the greased skillet over medium heat for about 4 minutes on each side. Serve with tzatziki.
SPINACH AND SORRELL SQUARES
INGREDIENTS:
- 1 lb chopped spinach sorrel blend
- 1 cup milk
- 2 eggs
- 1/4 cup melted butter, oil or bacon fat
- 1 small onion, roughly chopped
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp oregano
- 1 cup flour
- 1/4 cup finely chopped onion
DIRECTIONS:
Enjoy!