Recipes

12 May

Posted at 02:12h in Recipes by
6 Likes

The flowers and leaves of wild sweet violets and annual violas and pansies (johnny jump ups!) are edible and can be used in a variety of dishes — not just for a garnish or to top a salad. Sweet violets (Viola odorata) or johnny jump ups (Viola tricolor) can be candied or used in violet tea, violet cake, and violet syrup. While commonly added to salads, you can also use violet flowers to make vinegars, butters, spreads, and jellies. Violet flowers are as nutritional as they are beautiful- they are high in Vitamin C and A. Of course, be sure to select flowers that you know have not been sprayed. Their season is fleeting, so enjoy it while it lasts!

Jam from johnny jump ups makes a vibrant presentation, with a sweet, almost cinnamon-like flavor. This jam is super fast and easy to make.

Gather 1 heaping cup of johnny jump up blossoms, or wild sweet violets, or a mix of both.

Johnny Jump Ups

-On the stove top combine 3/4 cup water and juice of half a large lemon.
-Add 2 1/2 cups white sugar (unfortunately, using the darker organic sugar just won’t achieve the same stunning color). Heat up until the sugar dissolves. It will look like a thick sugar syrup. You want it to be almost clear.
-Put this mixture into a food processor or blender. Toss in your flower blossoms and pulse for 30 seconds to chop. You will notice the color of the blossoms infusing the sugar syrup with a beautiful pinkish purple color.
-Heat another 3/4 cup of water in a pan and stir in 1 package of Sure-Jell pectin. Boil hard for 2 minutes.
-Pour this mixture into the food processor or blender with the other ingredients and pulse for 15 seconds. Quickly spoon or pour into sterile jars and seal. It will start jelling up as you are working.

Johnny Jump Up Jam

In small jars this makes a wonderful gift. If you don’t can the jam, keep it refrigerated. It will last quite awhile in the fridge (unless you eat it as quick as I do!)

Recipe contributed by Tricia Borneman, inspired by herbalist Susan Hess of Farm at Coventry.

08 Apr

Posted at 20:53h in Recipes by
8 Likes

Are you anxious for some fresh local spring greens? Take a walk by a creek this time of year, and you’re likely to see the bright fuzzy green of stinging nettles peeking throught the damp soil. Nettles are chock full of calcium and rich in many minerals our bodies are craving after a long winter. But be wary when harvesting- they aren’t called stinging nettles for nothing! They must be steamed or cooked to deactivate the sting. Perfect for spring tonic soup!

Nettle and Chickweed Soup

-Begin by sauteing in 2-3 tbs of butter:
1 bunch of leeks, cleaned and chopped (or substitute onions)
2 carrots, grated
1-2 cloves garlic, minced

-Cover with 2 quarts chicken broth (or water) and bring to a simmer.
-Add 1 cup oat flakes or 1 cup diced potatoes, stir and cover.

While broth is simmering, gather a pair of scissors and a colander or bowl and harvest your greens. You will need 1 large colander of spring nettle tops and 1 large handful of young dandelion greens, or other assorted wild greens: a few small violet leaves, chickweed, garlic grass, garlic mustard greens, dock greens, etc. (We used chickweed.) To avoid the inevitable ‘sting’ of the stinging nettles, snip the tops off with the scissors and allow them to drop right into the colander (Or wear gloves). Use the scissors to cut the tops into smaller pieces while they are still in the colander. If the greens are muddy be sure to rinse them off under cool water.

-The nettles can be dropped right into the soup pot.
-Chop and add other greens to the soup. Let simmer until the greens are very limp but serve while they are still vibrant in color.
-For a bit of lovely creaminess, add a little splash of heavy cream immediately before serving.

Recipe courtesy of Susan Hess of Farm at Coventry. Susan is teaching a number of classes here at Blooming Glen Farm this season. Check out the calendar on our website for more details.