Late-Breaking News for Saturday, Aug. 30
Be sure to come early this week because Henry will be packing up at 11am, and gone by noon!
Last Chance for Amaranth!
The shorter days are prompting the amaranth (and purslane) to go to seed. But there was a lot of young, tender amaranth coming up in this bed of fall kale, so we harvested it out for you this morning. It’s delicious and nutritious — like spinach, but better!
And when you get more than 1 bunch,
AMARANTH GREENS ARE ON SALE!
The tender leaves of Amaranth are a valued food all over the world, from Asia to the Himalayas to North and South America and the Caribbean. In China, tender young amaranth leaves are used as a stir-fry vegetable called yin choi. In the Caribbean it is known as callaloo, and used in delicious soups and sautees. And true Saag Paneer is made with wild amaranth greens, not spinach!
Although amaranth stems may be large, they cook down nice and tender, so there's no need to strip the leaves from the stems. Just chop the whole bunch into 1- or 2-inch lengths, then boil or saute, and use in your favorite dishes that call for cooked spinach.
Here is a quick and easy recipe, which you can have as a side dish on its own, or over rice or pasta. It’s also a great base for a “spinach” soup. Just add stock or milk/cream and blend it until smooth.
SAUTEED AMARANTH
1 Tb olive oil
2 onions, chopped
1 tablespoon minced garlic
1/2 cup chicken or vegetable broth
1 pound Amaranth greens and stems, washed, rinsed and sliced
Salt and pepper to taste
In a large skillet, heat the olive oil, and then add the onions, and cook until soft. Add the garlic and cook another minute. Then add the broth and bring to a simmer. Add the greens, in batches if needed. Cook until soft, stirring often. Season to taste and serve.
NUTRITIONAL HIGHLIGHTS: Like most native plants, amaranth is rich in vitamins and minerals, including vitamins A, B6, C, riboflavin and folate, as well as calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese.
Some FIRSTS of the Season coming to market tomorrow
RADISHES ARE BACK! Pick up a few bunches of both the Red Globe and French Breakfast.
BABY BOK CHOI — Get these first tender chois of fall!
AJI RICO PEPPERS - Henry says “they’re really good” — with a sweet, moderate heat, and floral, fruity, citrusy notes. They are great for grilling, in salsas, or as a snack with pleasantly crunchy, thick flesh.
They are a part of the Capsicum baccatum species, so are different than most other peppers, which are in the Capsicum annuum species. Capsicum baccatum peppers like the Aji Rico originated in ancient Peru and are a common ingredient in Peruvian cuisine, generally used in sauces and for roasting. They are the domesticated pepper of choice not only in Peru, but in Bolivia, Colombia, Ecuador, and Chile. Try it and let Henry know what you think!
