Month: April 2012

Spring Feast in Lower El

  The Fava beans are ready for harvest, as are beautiful Haukeri turnips, sugar snap peas, lettuce, and the jewels of spring — strawberries! This sounded like a recipe for a spring feast, so we prepared Salad, a stir fry, and strawberry honey tea with fennel this week. Students had a lesson in knife skills and got to practice on turnips, onions, fresh garlic, radishes, and berries. They shelled beans, sang songs, steeped tea, and in the end we savored our food together!

Spanakopita ~ a Greek spinach pastry

Yields: About 8 servings         Filling: 2 cups crumbled feta cheese 2 tbsp. flour 1 cup chopped onion 2 cups (1 lb) cottage or pot cheese 3 Tbsp. butter 1 tsp. basil 5 eggs 1/2 tsp. oregano salt & pepper 2 lbs. fresh spinach (FROM THE GARDEN!) Clean stem and chop the spinach. Salt it lightly, and cook, adding no water, for five minutes. Cook the onions in butter, salting lightly. When soft, combine with remaining ingredients and spinach To Assemble: have on hand }      1 lb package defrosted filo pastry 1/2 lb. melted butter Preheat oven to 375 F. Spread butter on a 9 x 13″ baking pan. Place a srüdel leaf in the pan (it will outsize the pan. Let the edges climb the sides) and brush generously with butter. Keep layers of dough coming, one on top of another, brushing each with butter. When you have a pile of 8 leaves, spread on half of the filling. Continue with another stack of 8 or so leaves (don’t …

Cardoon Gratin

Cardoon’s are the huge pale green plants seen in the Lower and Upper Elementary Gardens.  They are a relative to the Artichoke, only you eat the stems, not the flowers. It takes quite a bit of work to prepare a meal out of the bitter stalks, but they are a fascinating Mediterranean plant, growing 7 to 10 feet tall with striking purple flowers. We harvested the leaves in the Spring to make this dish. You need a huge cardoon to feed four, as you cut away the tops of the plant and pick off the outer ring of stalks, which are always punky and bitter. Look for stalks with a white bloom on them that comes off when you rub it with your fingers. In stores, cardoons are typically pre-cut and trimmed, so you can use whatever you buy. Serves 4-6. Prep Time: 15 minutes Cook Time: 90 minutes Stalks from 1 large cardoon 2 lemons Salt 1/4 cup all-purpose flour 2 tablespoons bacon fat or olive oil 1/2 cup coarsely grated provolone cheese or …

Roasted Garlic Lemonette

Ingredients 1 head of garlic 1/2 cup olive oil 1/2 tsp salt 1/4 tsp. fresh black pepper Juice of 1 lemon Preheat oven to 400° Cut away a bit of the top of the head of garlic to expose the cloves and drizzle with a little bit of olive oil. Wrap in foil and bake for 30 minutes. Cool to the touch and then squeeze the garlic out of the head. Whisk the garlic, lemon juice and salt and pepper together to combine. Slowly incorporate the olive oil until combined. Drizzle over salad.