Search

intuitiveforagerblog

Month

February 2017

First of the Season – Asparagus is Here!!

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” "asparagus" "organic asparagus"

First of the Season – Asparagus is Here!

These crunchy to tender green stalks are well known and loved the world over – with their earthy and mild grassy and sweet flavoring making them a long-time favorite. Their tender and yet fibrous and meaty texture also contributes to their popularity (and makes them an entrée of choice for many Vegetarians), as does their ability to be prepared in a wide variety of ways. Asparagus stalks (technically Spears) tend to be the most tender at the tips getting continually more earthy and woody towards the base of the stalk.

Most of the time you won’t see much in terms of varietals when it comes to Asparagus (beyond colored types like White or Purple – which we’ll cover below), however you may occasionally see more “male” varieties, especially commercially. Coming in both Male and Female versions, the female Asparagus expends a good deal of her energy producing her seeds while the male is able to funnel that energy into producing a thicker more flavor laden stalk. Jersey Giant and Jersey Supreme are examples of “male cultivars”.

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” "asparagus" "organic asparagus" "purple asparagus"Purple Asparagus – one varietal you will see making a trip to the Market this Spring is Purple Asparagus, a type derived from Green Asparagus and easily recognizable by its violet hued stalks. However, don’t be surprised when you slice one open and discover the familiar light green and creamy colored flesh similar to that of Green Asparagus. Texture wise it is less fibrous than other Asparagus varietals, and also one of the most tender. In addition it has the highest sugar content, having approximately 20 percent more, which gives it a slightly sweeter edge. Once cooked, its flavor also develops more nutty and earthy undertones.

Nutrition: Asparagus has the highest Glutathione content of any fruit or vegetable – a more rare anti-oxidant proven to aid in the prevention of cancer and other diseases by preventing damage to important cell components caused by free fadicals, peroxides, and heavy metals. It also aids in metabolic function, and protein synthesis in the body. Purple Asparagus spears garner their coloring from Anthocyanins, which are also their source of anti-oxidants with anti-inflammatory properties as well as aid towards cancer prevention.

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” "recipes" "creative asparagus recipes" "creative recipes" "asparagus"Many of you may already have a Favorite Way to prepare Asparagus, but in addition, we challenge you to think outside the box. The BBC put together an awesome line-up of Creative Recipes starring Asparagus and so we’ve highlighted our Picks Here:
(Clockwise from Upper Left)
Soft Boiled Egg with Bacon & Asparagus Soldiers:
https://www.bbcgoodfood.com/recipes/3078686/softboiled-duck-egg-with-bacon-and-asparagus-soldi

Asparagus and Coconut Crepes with Sweet Chili Sauce:
https://www.bbcgoodfood.com/recipes/420657/asparagus-coconut-crpes-with-sweet-chilli-sauce

Asparagus Mousse with Ham and Red Onion Salad:
https://www.bbcgoodfood.com/recipes/1267649/asparagus-mousse-with-ham-and-red-onion-salad

Asparagus, Sundried Tomato, and Olive Bread:
https://www.bbcgoodfood.com/recipes/10595/asparagus-sundried-tomato-and-olive-loaf

Save

Just-In Green Garlic – A Sure Sign Spring is Near!

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” "alliums" "green garlic" "garlic" "baby spring garlic" "spring garlic" "white spring garlic" "baby white spring garlic"

Green Garlic or Baby White Spring Garlic

This hallmark of Spring, premature or “baby” Garlic is known for its mild onion flavor, light crunch and succulent texture.  Green Garlic is simply regular Garlic which has been harvested before the full Garlic bulb or clove has been allowed to mature, and depending on the varietal and the amount of growth allowed before harvest they can more closely resemble large Scallions than traditional Garlic. Compared with its more developed cousins the flavor of Green Garlic is still garlicky, but is also milder, with a less bitter bite. Their light and bright garlic flavor and aroma make these tender morsels make great raw additions (also keep in mind, the whole plant, including the leaves, can be used).

Green Garlic is a short crop so explore this tasty addition while its available! From Knoll Farm.

Nutrition: Garlic’s nutritional properties have long made it a Folk Remedy to a multitude of ails – and rightly so, as it contains a lot of antibiotic properties that make it a good agent against bacteria, viruses, as well as intestinal parasites. Alliums (Garlic included) are also known for their benefits in lowering cholesterol and blood pressure – and Garlic in particular can act as both an anti-inflammatory agent, expectorant and decongestant. So toss some Spring Garlic in your next salad and help your body fight off the last of the winter season cold bugs.

Italian Savoy (And Baby Savoy) Cabbage Now in!

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” “greens” “go for greens” “fresh greens” "savoy cabbage" "italian savoy cabbage" "baby savoy cabbage" "baby savoy" "cabbage"

Italian Savoy Cabbage/Baby Savoy Cabbage

Savoy Cabbage is characterized by its crimpled or crinkled leaves which are a bright to dark green on the outside, and fading into towards the center where they lighten to a creamy white. Savoy is known for having a more mild flavor than its darker green or red counterparts – it has a mildly sweet and slightly grassy flavor and crunchy yet succulent and tender texture.

The Savoy Cabbage is a sort of middle ground between the hard-headed western varietals and the more loose-headed eastern/Chinese varieties of Cabbage and it can easily replace either in most recipes. Its texture and flavor make it a great addition to soups, stews, and salads – and a perfect sponge for rich ingredients like cream, cheese, and sour cream or olive oils and animal fats.

Baby Savoy: With the same characteristics of its more mature counterpart, the Baby Savoy has an even milder earthy flavor, and that, along with its size, makes it a perfect individual serving size for a variety of creative dishes (see some of them below) – delicious!

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” “greens” “go for greens” “fresh greens” "savoy cabbage recipes" "savoy cabbage" "baby savoy cabbage" "cabbage"
As promised above, here are our some of our favorite recipes from the Web – perfect for getting creative with your Baby/Savoy Cabbage:
(Clockwise from Upper Left)
Buttered Savoy Cabbage:
http://www.marthastewart.com/313070/buttered-savoy-cabbage

Roasted Savoy Cabbage Salad:
https://lifeisazoobiscuit.com/?p=3068

Baby Savoy Cabbage with Pomegranate and Feta:
http://coldhandswarmearth.blogspot.com/2014/11/baby-savoy-cabbage-salad-with.html

Stuffed Baby Savoy Cabbage
http://www.foodlustpeoplelove.com/2014/04/stuffed-baby-savoy-cabbages.html

Save

First of the Season Greens: Lambsquarters, Tetragonia, & Watercress

"intuitive forager" "farmers markets" "downtown summerlin" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “greens" "goforgreens"

First of the Season and Freshly Foraged Greens Now In at the Markets!

 

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” "go for greens" "greens" "lambsquarters" "lambs quarters" Lambsquarters – This wild Spinach is know for its rich earthy, grassy, mineral flavoring, and the entire plant, leaves and stems, is edible (note its more mild, less sweet and less metallic than more mature traditional Spinach). Most commonly used in Latin cooking (it pairs great with fresh cheeses and chile sauces) you can use it as a substitution in recipes calling for Baby Spinach. And bonus – Wild Spinach has almost twice as much nutrient content as cultivated Spinach.

 

 

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” “greens” “go for greens” “fresh greens” "tetragonia" "new zealand water spinach" "water spinach"Tetragonia (AKA New Zealand Water Spinach) – Bushy, with slightly fuzzy triangle shaped leaves, Tetragonia’s flavoring is similar to traditional Spinach when young but turns more acidic and bitter as it matures.It’s a great choice for fresh salads, juicing and smoothies – and like common Spinach it can be cooked in a variety of ways including  – sauteeing, steaming, or braising (cooking it also reduces its levels of oxalic acid).

 

 

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” “greens” “go for greens” “fresh greens” "watercress" "water cress"Watercress – Another entirely edible green, from its succulent stems to its bright green and delicate leaflets (if allowed to flower and seed, once again it’s all edible:) It is know for its peppery mustard flavoring that only continues to heighten as the plant matures. Most commonly eaten fresh in salads or added to sandwiches, you can also sautee it or puree and add to soups, dip, sauce, or pesto. It’s also considered a super food due to its high content of anti-oxidants. 

 

 

Exotic Citrus – Rangpur and Kaffir Limes

These two under-utilized and odd-ball Limes are often hiding in plain site – one of them looks more like a Mandarin than a Lime, and the other looks like a Lime with bug bites. But if you know what you’re looking for, and know how to use them, they can both become a secret culinary weapon of flavor in the Kitchen.

 

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” "rangpur limes" "limes" "citrus"Rangpur Limes – These limes may look like an Orange or Tangerine, but that’s about where the similarities end. Emitting a clean lemon/lime aroma and easy to peel, the super juicy flesh of the Rangpur has a highly tart and acidic complex flavoring – making them great for zesting, and use in making syrups, chutney’s, jams, and sauces – try substituting them in your recipes where you would normally use a traditional Lime.

 

 

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” "kaffir limes" "limes" "kaffir lime leaves" "citrus"Kaffir Limes (and Leaves) – Easily recognizable by their pebbled looking appearance, it’s the Kaffir Limes unique peel that is loaded with essential oils and gives it its trademark aroma. The tart and bitter flesh makes it unusable as you would a regular sweet lemon or lime. Instead it’s the peel that’s a unique culinary tool, with its very distinct flavoring and aroma making it almost impossible to substitute for (the leaves too are used for aromatic cooking).

 

Why Go For Greens?!

 

"intuitive forager" "farmers markets" "downtown summerlin" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “greens" "goforgreens"

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” “greens” “go for greens” “fresh greens” "downtown 3rd farmers market" "chicories" "curly endive" "endive"Why Go For Greens ?

(from our most recent Newsletter, a little reminder:)
Some people have the same reaction to “Greens” as a child would when contemplating a plate full of Brussels Sprouts and Cauliflower. A necessary evil of healthy eating. But of course we know that it’s not so – that as enlightened “Farm-to-Table” and “Farmers-Market-Shopping” adults we’ve dropped the evil and ran off with the necessary and never looked back right? Well maybe…because for as many who have embraced the wide variety of textures, flavors, and cooking options of Greens, there are just as many who still think eating greens means plugging their nose and gulping down the “Green Monster” as fast as they can.

But regardless of which side of the fence you are on – those of you who aren’t quite sold – or those of you who count themselves #1 fans of the greenery – we thought it would be a good time to remind you just why those Greens are so darn good for you:

Leafy Green Vegetables have more Nutrients
per Calorie than any other Food.

And it’s really that simple – Greens contain more nutrients per equal caloric parts than any other Food.

What’s in your average Green? Greens contain significant amounts of Vitamins A, C, E, and K (and some B group) – as well as dietary Fiber – and are rich providers of minerals such as Calcium, Magnesium, Copper, Iron, Potassium, and Zinc.

Ready to make the most of your Greens and want to explore some delicious ways to prepare them? Head over to our Go For Greens section of our Blog and view some our past Newsletter and Blog Posts on some of our favorite Greens!

Save

Time for Tatsoi!

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” "tatsoi" "chinese cabbage" "mustard greens" "green tatsoi" "red tatsoi" "go for greens"

Tatsoi Greens

Tatsoi Greens are a varietal of Chinese Cabbage (AKA Spoon Mustard, Spinach Mustard, Rosette Bok Choy), most often categorized as a Mustard Green, and which feature vivid and deep green broad leaves (similar in shape to a small spoon) and short succulent stems. When raw, Tatsoi has a sweet nutty and earthy flavor with mild peppery undertones – once cooked however the flavor settles into a mild and warm earthiness similar to that of cooked spinach.

As far as the Kitchen goes, Tatsoi is a versatile green and can be used much as spinach is – either eaten raw, as in fresh salads (or on sandwiches and Pizza as a topping), or cooked in a variety of ways including steaming, braising, sauteeing, stir-frying, or even as an addition to soups. It also pairs very well with fermented ingredients (so bring out the Kimchi), or combine with other Asian Mustard Greens and make your pickled concoction (see link below).

Red (Or Purple) Tatsoi is identical in appearance to your standard green Tatsoi with the exception that the leaves are a deep burgundy-to-purple color. Also featuring the same glossy and buttery texture, the leaves of the Red Tatsoi are tender and succulent and have a sweet and tangy flavor, with mineral/earthy undertones. Once cooked, it also develops a warm earthy flavor similar to that of Spinach.

Tatsoi Nutrition: Tatsoi is a good source of Vitamins A, C, and K, as well as Folate, Calcium, Potassium, and Carotenoids. The purplish color of the Red Tatsoi is due to anthocyanins – health boosting phytochemicals which have some of the strongest physiological effects of any plant compounds (like anti-inflammatory and anti cancer properties). So in addition to eating those Greens for your health, eat those Red-Greens too!

 

"intuitive forager" "farmers markets" "downtown 3rd" "las vegas” “farm to table” “fresh produce” “support small farms” “support local” “farmers market” “organic” “non gmo” “how to cook” “health benefits” “cooking with” "tatsoi" "chinese cabbage" "chinese greens" "mustard greens" "go for greens" "red tatsoi"Here are some of our favorite recipes from the web – perfect for getting creative with, and making the most of your Tatsoi:
(Clockwise from Upper Left)

Tatsoi and Mustard Green Salad with Ginger Honey Vinaigrette:
http://www.sunday-suppers.com/blog/recipe-tatsoi-and-mustard-green-salad-with-ginger-honey-vinaigrette

Ginger Beef Stir-fry with Tatsoi and Jasmine Rice:
https://www.blueapron.com/recipes/ginger-beef-stir-fry-with-tatsoi-and-jasmine-rice

Sweet Potato and Tatsoi Soup:
http://foodloveswriting.com/2012/11/06/sweet-potato-and-tatsoi-soup/

Pickled Mustard Greens:
http://www.saveur.com/article/Recipes/Pickled-Mustard-Greens

Save

Create a free website or blog at WordPress.com.

Up ↑