The Purloined Recipe

Meet some of the crops we produce on our farm in Paulden, Arizona:

Bok Choy

Classified as a cabbage. Nonetheless, bok choy bears little resemblance to the round European cabbages. Its white stalks resemble celery without the stringiness, while the dark green, crinkly leaves of the most common is similar to Romaine lettuce. Bok choy is extremely adaptable. Boiling, steaming, stir-frying and even deepfrying are all possibilities. You’ll want to separate the leaves from the stalks, as the thick stalks have a longer cooking time. Rinse both well and drain, then shred or cut across the leaves, and cut the stalks into small slices alongthe diagonal or as called for in the recipe. When stir-frying add a tablespoon or two of water to the wok and cover. If desired, adjust the seasonings, adding a bit of salt or sugar during cooking. Whichever cooking method you choose, be sure not to overcook the bok choy - the stalks should be tender and the leaves just wilted.

Arugula

is a quick-growing, cool-weather green that can be used fresh or wilted. Arugula is best when the leaves are small and tender, as they mature they become peppery and
hot. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, For salad, look for small soft leaves with a mild but definite bite; discard
the long stems but keep any creamcolored blossoms for a fine edible garnish. Pungent olives, hard-cooked eggs with the yolk still a little moist, grilled onions, and fresh figs with salty
cheeses all form happy alliances with arugula.

Beets’

color is more than just captivating, along with prickly pears, they make up the only edible sources of the valuable family of pigments called betalains. Current research is discovering the ability of these pigments to act as powerful antioxidants, helping in the fight against the damage caused by free radicals. Beets also provide potassium, vitamins A and C, magnesium, riboflavin, iron, copper, calcium and zinc. It is difficult to believe how the hardy, crunchy often rough looking exterior of raw beets can be transformed into something wonderfully soft and buttery once they are cooked. Grate them, slice them thinly, blend them, put them through a food processor, or pound them in a mortar and pestle. Edible green leaves are attached to the tapered round or oblong root portions that we know as beets.  Some varieties are white, golden-yellow or even rainbow colored. The sweet taste of beets reflects their high sugar content making them an important raw material for the production of refined sugar; they have the highest sugar content of all vegetables, yet
are very low in calories.

Kale

has one of the highest levels of antioxidants of any vegetable. It’s also got one of the highest
levels of total carotenes. It’s especially high in lutein and zeaxanthin, which prevent
macular degeneration (vision loss in old age) As a member of the cabbage family, it’s loaded with anticancer phytochemicals. It is at the top of the charts nutritionally. Use kale instead of lettuce in salads, and feel the power! To prepare kale, lay a bunch of kale on the cutting board and cut crosswise into strips. Or just tear into pieces with your hands.

Mustard Greens

are spunky and soulful in taste adding a pungent, peppery flavor to recipes in which they are featured. Mustard greens are packed with nutrients. They provide good amounts of 9 vitamins, 7 minerals, dietary fiber and protein. And being a member of the Brassica family along with broccoli, cabbage and Brussels sprouts, they also feature the health-promoting
phytonutrients known as glucosinolates. Mustard greens are one of the first spring greens ready for harvest. They can be eaten raw in salads or cooked in soups, added to stir-fries, or pasta dishes. Mustard greens can also be mixed into omelets, quiches, lasagna, and
casseroles. If you can’t eat all your spring greens at once, they also freeze well. Blanch washed greens for 2-3 minutes. Rinse in cold water to stop the cooking process, drain, and pack into airtight containers such as Ziploc® freezer bags. For fresh eating, wash leaves in a large sink of cold water. Spin or pat dry with a towel. Remove stem and ribs of mustard greens before using.

Swiss Chard

is appreciated in parts of Europe but is not as well known as it deserves to be in the United States. Chard belongs to the same family as beets and spinach and shares a similar taste
profile: it has the bitterness of beet greens and the slightly salty flavor of spinach leaves.
Both its dark green leaves and their wide, thick ribs can be eaten, each cooked in different
ways. The leaves can be steamed, parboiled, or sautéed, and added to soup, or stuffed with
meat or vegetable fillings. The crisp stems are delicious steamed or stewed. The largest leaves will often be the most tender. Chard is high in vitamins A, E, and C, and minerals like iron and calcium. Chard can be used in any recipe calling for fresh spinach, like quiches,
lasagna, omelets, etc. Sauté leaves in garlic butter or with onion for a quick side dish.
process, drain, squeeze lightly andChard is best used fresh, but will keep for 2-4 days if kept moist and refrigerated. Chard freezes well. Blanch chopped leaves for 3 minutes, rinse under cold water to stop cooking place in a zip-lock freezer bag.

Sweet Banana Peppers

may be fried, baked or sautéed, used raw on relish platters, sandwiches or stuffed. Wash peppers just before using; remove the stem, seeds, and interior membranes, and add to stirfrys. Roast peppers by holding them over an open flame, or broiling them about 1/2-inch (1.25cm) from the broiler flame and rotating every minute or so until they blacken evenly. Put charred peppers in a plastic bag for about 10 minutes, then pull off the blackened peels and rinse the peppers under cold water. Pat dry, remove seeds and stems, and slice peppers. Use roasted pepper slices in salads, or purée in soups.

Potatoes

are a low calorie, fat and cholesterol free vegetable high in vitamin C, potassium and a good source of vitamin B6 and dietary fiber. The skin of the potato contains the majority of
the potato’s fiber, and many of the nutrients are located close to the skin. Wash the potato thoroughly, cut away green discoloration and/or sprouts and enjoy your potato with the skin on. Some consider raw potatoes a nice treat! Inca Indians in Peru were the first to cultivate
potatoes in about 200 BC. In 1536 Spanish Conquistadors conquered Peru, became aware of the potato, and carried them to Europe. Before the end of the sixteenth century families of Basque sailors began to cultivate potatoes along the Biscay coast of northern Spain. Sir Walter Raleigh introduced potatoes to Ireland in 1589 near Cork on the 40,000 acres of land given to him by Queen Elizabeth I in 1581. Potatoes arrived in the Colonies in 1621. The
first permanent potato patches in North America were established in 1719, most likely in NH.

Rhubarb

is a vegetable with a unique taste that was initially cultivated forits medicinal qualities and is high in Vitamin C and dietary fiber. Stand rhubarb stalks in cold water for an hour or so to refresh them before cooking. Before use, discard any leaves and trim the ends. Completely peeling rhubarb is unnecessary. Rhubarb requires sweetening to minimize the extreme tartness. It can be served as a sauce over ice cream, combined with fresh strawberries, or made into pies.

Japanese Turnips

are gorgeous! The gleaming white flesh is eaten raw. It is dense but not woody or tough, fresh-tasting with no earthiness or bitterness, not sweet, not tart, a tad fruity … well, like
daikon or Jicama but not wet, less fibrous.

Squash Blossoms

are mild tasting, slightly flowery and more versatile and durable then you’d think! Chopped, uncooked they make a wonderful addition to a salad. The flavor blends well and the colorful orange petals sparkle against the salad greens. Try adding whole blooms to a folded taco and chopped blooms to a tostada— lovely, slightly crunchy and delicious. Chopped flowers go well in omelet’s and stir-frys, lightly fried. Sautéed with chiles and onions they make a
nice filling for crepes and tacos.

Tomatillos (toe-ma-tea-o)

is of Mexican origin and has been introduced into the United States. It now grows everywhere in the Western Hemisphere and is common in Texas gardens.
Fresh ripe husk tomatoes will keep in the refrigerator for about two weeks. If longer storage is desired, remove husks and place ripe fruit in sealed plastic bags and place in refrigerator. They may also be frozen whole or sliced. Tomatillos are a good source of vitamin C. Remove husks and wash tomatillos. Remove skins if desired. Cook tomatillos either whole or cut in small pieces. Either way, steam them in a small amount of water in a covered saucepan for just about five to seven minutes. The result will be almost a sauce consistency, with the tiny seeds and bits of skin giving texture. Either add to other dishes or season with salt and pepper and hot chilies to taste and serve as a relish side dish.