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Ellenwood, GA 30294

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Thursday, May 1, 2008

Lamb's Quarters

Lamb's Quarters are also referred to as wild spinach. You can steam or sauté them until tender and use the dishes where you would normally use spinach. They are a good source of Niacin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Thiamin, Riboflavin, Vitamin B6, Calcium, Potassium, Copper and Manganese. See link for complete nutritional profile: http://www.nutritiondata.com/facts-C00001-01c20do.html


Lamb's Quarter Pesto

cup pine nuts
1 small garlic clove
1/2 teaspoon salt
2 cups loosely packed lamb's-quarter leaves, washed and dried
3/4 oz finely grated Parmigiano-Reggiano (1/3 cup)
1/3 cup extra-virgin olive oil

Put oven rack in middle position and preheat oven to 350ºF. Toast nuts in a shallow baking pan in oven, stirring once or twice, until pale golden, about 5-7 minutes. Add the garlic clove to a food processor and process until finely chopped. Add lamb's-quarter and salt, pulse until finely chopped. Add cheese and toasted nuts and process until nuts are finely chopped. With motor running, add oil in a thin stream through feed tube.

Green Spring Onion Crepes filled with Sautéed Lamb's Quarters

3 large eggs
1/2 Tbsp sesame oil
1/2 Tbsp canola oil
¾ cup milk
1 cup water
½ teaspoon salt
1 cup all purpose flour
1 bunch green spring onions, thinly sliced and chopped
2-3 cups chopped lamb's quarters
Garnish: chopped cilantro

Combine the first six ingredients in a blender on high speed. Add the flour, blend for 10 seconds, then scrape down the sides of the blender bowl and blend briefly once more. Pour the batter into a bowl and set aside to rest. Steam or sauté the chopped lamb's quarters in olive oil until lightly cooked, season with salt.
Heat a skillet or crepe pan on medium heat, add a tsp of canola oil and swirl to coat the pan. Pour about 1/3 cup of batter into the pan and swirl to coat. Add some of the scallions on top and cook until lightly browned on the bottom about 1-2 minutes. Loosen the crepe and flip it over and cook until the other side is lightly browned. Cook the remaining crepes in the same manner, adding a little more oil to the pan if necessary. Fill the crepes with sautéed lamb's quarters and garnish with cilantro if desired.

10 Ways to use Lamb's Quarters and Other Greens

1.Raw: Chop young leaves or tips of older plants raw in summer salad or for taco topping.

2. Steamed: Eat lamb's quarters plain or with your favorite dressing.

3. Sautéed: Use olive oil and add onions, garlic or mushrooms.

4. Soup: Pick your favorite hot or cold soup recipe and substitute lamb's quarters for spinach.

5. Quiche or Omelet - this is delicious with eggs and cheese.

6. Lasagna: For those who add spinach to lasagna, lamb's quarters is a real treat.

7. Soufflé: Use lamb's quarters for a memorable dish.

8. Pie: Lamb's quarters makes an excellent spanakopita or Greek spinach pie.

9. Bread: Got a favorite spinach bread recipe? Try it with lamb's quarters.

10. Frozen: Plunge leaves into boiling water, one minute after water reboils, remove, cool and freeze for later use.