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Nässelsoppa (Nettle Soup) recipe from Monique

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Nettle season is beginning!  We have harvested a small amount for wholesale and today Amy and Josh loaded up some trays for drying. (See photo left)

  If you don't already know this about your CSA farm, TapRoot is a nettle haven!  We have a large, productive stinging nettle patch and so nettles make an appearance in the early spring shares quite a bit.  Next week or the week following for sure, you will be receiving nettle in your shares.  In the meantime, Monique shared this recipe, to get you excited!:

From TapRoot CSA member and nettle fan Monique: Nettle Season is upon us! I'm gonna share a traditional Viking recipe for Nettle soup! Stinging Nettle is one of the nine sacred herbs of Norse lore. "Traditional Magical Uses: Associated with Thor, nettles send curses back to their owner. Sprinkled around the house, it keeps evil away; thrown onto a fire, it averts danger; held in the hand, it keeps away ghosts. It is considered a "carnivorous" herb, and is used in purification baths. Burn for exorcisms."

Anyway, here's the recipe for the soup! You can find it here: http://nvg.org.au/documents/other/vikingrecipes.pdf

Nässelsoppa (Nettle Soup)
This recipe is adapted from Över Öppen Eld Vikingatida Recept (Over an Open
Fire Viking Age Recipes). Makes 4 servings.
Harvest nettles early in spring. To avoid the sting of the fine hairs of the nettle, wear gloves or
grab the stalk very firmly. Nettles are rich in vitamins and minerals, which the body craved
after a long Viking Age winter.


Ingredients
2 quarts fresh nettles
2 tablespoons butter
2 tablespoons wheat flour
1 quart good bouillon
salt
1/2-1 teaspoon thyme
1/2-1 teaspoon marjoram
1/3 cup chopped chives
4 cooked egg yolks, chopped finely
Wash nettles well. Cover nettles with bouillon and boil for 5 minutes or until just tender. Drain
the liquid off the nettles and save it. Chop the nettles. Melt the butter in a saucepan. Add a
little flour to the butter and stir until it starts to brown, then gradually add the bouillon. Add
the nettles back in, then cook at a simmer for 3 to 4 minutes. Season to taste with salt,
thyme, marjoram, and chives. Place into individual bowls and garnish with chopped egg yolk.



Carrot Smoothie from Krista

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The usual maple glazed roasted carrots were not on the menu this week. Instead, it was the favourite carrot-based smoothie with apple, orange, banana, mango, ginger, and kale with some added chia and flaxmeal. It was quite good!



Sunchoke and Parsnip Soup Recipe

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All about Sunchoke/Jerusalem Artichoke

Sunchokes, also known as Jerusalem artichokes, have a crisp, clean flavor reminiscent of water chestnuts. This native North American tuber is a member of the sunflower family and looks like a cross between ginger root and a potato.

Sunchokes don’t need to be peeled; their thin skin is packed with nutrients. Clean them by scrubbing with a vegetable brush. Trim to a similar size for even cooking. Once cut, use immediately; the flesh browns when exposed to air. Do not prepare in aluminum or iron cookware, as the flesh will turn gray.

Among the most versatile of tubers, sunchokes are terrific raw, adding crisp flavor and crunch to salads. Slice and sauté for a crunchy snack. When baked, steamed, or stir-fried, the sunchoke takes on a rich, buttery texture and makes for a filling side dish. They’re frequently pickled in the southern United States. Bonus: Sunchokes are loaded with fiber, iron, and potassium.


Sunchoke and Parsnip Soup topped with Crispy Mushrooms

Ingredients

1 tablespoon extra-virgin olive oil

1 medium yellow onion, cut into a large dice

3 stalks celery, diced (TapRoot tip: substitute celeriac!)

1 clove garlic, minced

2 cups peeled parsnips, cut into a large dice

2 cups sunchokes, skin-on, cut into a large dice

1 quart vegetable stock

salt and pepper to taste

1/4 cup chives, chopped (garnish)

FOR CRISPY MUSHROOMS:

2 portobello mushrooms, sliced 1/4" thick

2 tablespoons extra-virgin olive oil

1 teaspoon salt

 

Directions

For the mushrooms: Preheat oven to 400. Gently toss mushrooms in oil, until lightly coated. Spread onto baking sheet in single layer. Roast for approximately 20 minutes, or until mushrooms are crispy. Check occasionally to prevent over-crisping.

For the soup: Sautée onions in olive oil until translucent. Stir in celery and garlic. Cook until vegetables soften.

Add parsnips, sunchokes and stock. Simmer for 30 minutes.

In batches, blend soup until it's as smooth as possible.

Add salt and pepper to taste, top with chives and crispy mushrooms.

 



Sausage & Root Veggie Casserole from Meagan

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Directions:

We chop up all of the root veggies (this time we used turnip, potatoes
and carrots) and cook them for 45 mins in a casserole dish (covered
with foil) with a half cup of chicken stock, garlic, pepper, and
whatever other spices we want.. Then we brown the sausage coil, cut it
up into reasonable pieces and finish cooking that in the oven for
another 25 mins after the first 45 mins is up.



Photo from Lyle

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Lyle and Laura are CSA members and Lyle sells at the Hammonds Plains Market, next to the TapRoot/Noggins table!  We love what he does with our veggies and Noggins fruit!

Pan seared digby scallops flambed with Madiera Wine placed inside an Easter spring vegetable salad nest of Julienne ( thin matchstick slices) of Taproot Farms Carrot, Celery root, cucumber, apple, in a creamy organic yogurt dressing. Drizzled with Local Haskap Berry Vinaigrette.