Braised Lettuces
from Farmer John’s Cookbook by John Peterson and Angelic Organics
- 3 to 4 small heads lettuce, rinsed whole under running water, tough or bruised outer leaves removed
- 1/2 tsp salt
- 1-2 tablespoons butter
- Tie a piece of string around each head of lettuce, just tightly enough to hold the leaves together and promote even cooking.
- Bring 2 quarts of water to a boil; add the salt and reduce the heat to a simmer. Add the lettuce heads and boil for 3 minutes.
- Drain the lettuces in a colander and let cool. When cool enough to handle, gently squeeze them in your hands to remove any excess water. Remove the string.
- Melt the butter in a large skillet over medium heat. Add the lettuce heads; cook until lightly browned, about 3 minutes. Continue to cook, turning them carefully, for another 3 minutes. Season with salt. Serve immediately.
Marinated Cucumber Salad in Honey-Cider Vinegarfrom Farmer John’s Cookbook by John Peterson and Angelic Organics
- ¼ cup apple cider vinegar
- 2 TB water
- 1-3 tsp honey
- ¼ tsp chopped fresh dill
- 4 medium cucumbers, peeled, thinly sliced
- 6 thin slices onion
- Mix the vinegar, water, honey to taste, and dill in a glass mixing bowl. Add the cucumber and onion; toss until well combined.
- Marinate for at least 30 minutes at room temperature or refrigerate overnight. Serve cold or at room temperature.
serves 4
[edit] Meadow Greens and Edible Flower Salad
adapted from Black Swan Cafe
GREENS
Select a combination of meadow-style garden greens such as:
- Arugula
- Dandelion Greens
- Sorrel
- Garden Cress
- Malabar Spinach
- Corn Salad
- Radicchio
- Mustard Greens
- Orach
- Purslane
RASPBERRY-MINT DRESSING
- 1/4 cup fresh mint (peppermint is best)
- 1 egg
- 1/2 cup raspberry vinegar
- 1/2 tablespoon honey
- Dash salt
- Dash white pepper
- 3/4 cup hazelnut or walnut oil
EDIBLE FLOWERS FOR GARNISH
- Violas
- Pansies
- Forget-me-nots
- Nasturtiums
- Wild mustard blossoms
- Combine all dressing ingredients in a food processor or blender and blend well. Set aside.
- Clean and chill selected greens. Arrange on individual salad plates or in a large salad bowl. Toss or drizzle with salad dressing and decorate with edible flowers.
Essence of Corn Soup
adapted from The Herbal Kitchen by Jerry Traunfeld
- 6 ears sweet corn, husked and silk removed
- 2 TB unsalted butter
- 3/4 tsp salt
- basil leaves, sliced in thin strips for garnish
1. Stand an ear of corn in a large mixing bowl, holding it at the top. Draw the tip of a paring knife down through each row, cutting a slit through the center of each kernel (once you get the hang of it you can do this quite fast). After all the kernels are slashed, firmly scrape downward along the cob with the side of a sturdy tablespoon (expect it to splatter). The skin of the kernels will remain on the cob while the pulp and milk will fall into the bowl. Repeat with each ear of corn. You should end up with about 3 cups of pulp.
2. Put 2 or 3 of the scraped corncobs in a saucepan and cover with cold water. Simmer for 30 minutes and strain. This is a corn stock that might be necessary to thin the soup.
3. Put the corn pulp in a blender and puree it until smooth. Pour it into a fine strainer set on top of a saucepan and push it through with the back of a spoon, using a stirring motion. Add the butter and salt to the saucepan. Stir the soup with a whisk over medium heat until it is hot but not yet simmering and it thickens a little. Do not let it boil. Whisk in as much corn stock as you need to thin it to a consistency where it will just lightly coat a spoon. Depending on the corn, it could range from none at all to as much as a cup. Ladle the hot soup into small bowls and top with small pinches of the basil.
4 servings
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