|Wild chickweed on the chopping block at our campsite|
I carried this inspiration into my crisper drawer the other day and chose to try grilling some cabbage. I doused it generously with olive oil, salt and pepper, then Ben grilled it along with some shiitake-marinated chicken for our Memorial Day feast. After pulling it from the grill I gave it a generous splash of white balsamic vinegar (Adler is known for generously dousing and splashing things with lots of olive oil and vinegar.) It was our first attempt at grilling this dense cole crop, but we managed to enjoy it as part of a simple evening meal. Even better was the day after when I sliced and added some of the leftover grilled Savoy cabbage to a cold lunch salad (with mixed greens, Romaine, parsley, pickled beets, diced apples, a little homemade mayo, some house white wine vinaigrette, and a bit of olive-oil packed tuna). The cabbage gave the salad incredible flavor. I'll certainly be tempted to grill off and chill even more cabbage next time just to savor it the following day. Perhaps cabbage will be the otherwise ordinary vegetable I glom onto this season and find news and exciting ways to enjoy and appreciate it.
|Ramp Pesto top row, Kohlrabi "Pesto" fills the rest|
Ramp and Spinach Pie with a Quinoa Crust (Gluten-Free)
Makes 4-6 servings
I adapted this recipe from the aforementioned cookbook, which called for a millet crust. I have a boatload of quinoa so I made the substitution. The spinach was also a liberty I took.
1 1/2 c. uncooked millet/quinoa
1 T. butter
1 1/2 c. ramps (or about 2 leeks), chopped into 1/2-inch pieces
1 c. packed with spinach, chopped coarsely
2 T. butter plus more for greasing (I save the butter papers for this purpose!)
1 garlic clove, minced
4 large eggs
1 1/2 c. whole milk or half-and-half
Salt and pepper
1 c. grated mozzarella (or other favorite flavorful cheese...I used fenugreek-laced goat cheese)
To make crust: Bring 3 c. water to boil, add millet/quinoa. Simmer 15 min., covered, then remove from heat. Preheat oven to 400F. Stir butter into grains and let rest 5 min, uncovered. Grease cast-iron skillet with butter (or at least 8x8-inch Pyrex baking dish). Place millet/quinoa in skillet and, using back of large spoon, press down to form uniform layer, bringing it up the sides as much as possible. Bake millet crust 25 min., or until light brown crust develops at edges. Remove from oven. Turn oven to 350F.
To make filling: melt butter in skillet over medium heat. Add ramps and sauté 6-8 min., stirring occasionally. Add spinach and garlic, cook 1-2 min. Whisk together eggs and milk. Season generously with salt and pepper. Spread ramp mixture over crust. Top with cheese then egg mixture. Bake pie for 30 min., or until custard is set. Serve warm or at room temp.
A camping weekend took us up to the gorgeous duned shores of Lake Michigan at Kohler-Andrae State Park. It was great to get away, unplug, catch up on some reading, and just putter around the campsite and state park for a couple days rain and shine. I enjoyed "eating from the trail" and got my hands on some stinging nettles, garlic mustard, and chickweed that all made their way onto our plates. We had fun cooking on the campfire and campstove.
|Dunes at Kohler-Andrae looking a lot like Cape Cod|
|Over in the Meadow|
|Morning coffee walk along the Black River Marsh|
|Woody woodpecker was here!|
|Chickweed to eat! Coincidentally I was JUST reading about this.|
|Garlic Mustard--if you can't beat it, eat it!|
|Stinging Nettle to eat|
|Busy bees going into a wild hive--my first experience seeing one|
|Olive and Ramp Tapenade with dippers at the campsite|
|Pasta with Ramp Pesto, Asparagus, Nettles, and Chickweed|
|Lamb Burgers with Sauteed Garlic Mustard, Ramps,|
Garlic; Olive Tapenade, Cottage Cheese
|Gorgeous sunset on our last evening there|
|My mostly-edible window boxes: Chard, Pac Choi,|
Nasturtiums...along w/ sweet potato vine and
thunbergia to creep up to the living awning
|Our fresh salad greens/herbs mixed with some raw red cabbage|
|A sink full of fresh Swiss Chard|