Since we gave out fava beans as “you pick” extras this week, I looked up some harvesting and cooking information on the web. Here is an excerpt:
Picking Favas: The pods will look a little like giant green beans – long and plump, varying slightly in length, slightly fuzzy, with some bronzing on the outside of the pod. Stems should be fresh, and the pods should be heavy, with just a hint of the rounded beans inside.
I had a few questions about storing fresh herbs. I’ve kept some with their tips in a glass with clean water (changed daily) and others unwashed in a ziploc bag in the refrigerator. I think it does depend on the herb. Martha Stewart uses the ziploc bag method. I found another website that said to store them in a bag with a damp paper towel. I’d love to hear what works for everyone else.
It’s spinach season out at Barefoot Gardens. One of the things I cooked this week was a savory bread pudding with Spinach and Bacon. Yes, I said bacon, which I haven’t cooked in years until I saw a new brand called Beeler’s – also labeled Hog Wild. It’s not organic, but seems to be the equivalent of Smart Chicken – no antibotics, vegetarian fed, no nitrates. Anyway… this bread pudding was great. I’ll definitely try a vegetarian version next time with Spinach and Mushrooms.
Here is the very delicious Butternut Squash and Parmesan Cheese Bread pudding recipe I based it on.
http://www.coopfoodstore.com/html/recipes/ButternutSquashBdPud.html
I think you can substitute almost anything for the squash – it’s just the base recipe that is important. For the spinach version, I exchanged 2+ cups of wilted, chopped spinach and about a cup of broiled, chopped bacon for the 3 cups of squash and used smoked mozzerella instead of parmesan. Everything else was the same. Yummy!
Another tasty baked spinach dish I tried few weeks ago with Anne B. was Baked Eggs and Spinach and Mushrooms.
http://www.epicurious.com/recipes/recipe_views/views/109541
Finally, a favorite of mine I’ve been making for a while is a crustless quiche made with spinach and kale – but I’ve also made it with kale and chard.
NOTE: I haven’t made this yet, but I WILL try it. If any one else wants to try and comment, please do… (more…)
Share your favorite arugula recipes as a comment.