Urban Farm Hub

What to do with all those dandelions?  Roast the roots and make coffee!  I had wanted to try this beverage out for a while and with a nice pile of roots from recent weeding gave it a go.  I was really surprised at how good it tasted; it actually does taste very much like coffee with a smoky tang and a nice bitter bite.

Here’s how to make it:

First find a large dandelion plant that has not been sprayed with any kind of weed killer.  If the soil is soft it’s easier to dig them up, plants that are 3-4 years old will have bigger roots.

Wash the dirt from the roots with a good soak if the dirt is really sticking to them.

Next roast the roots; this can be done in a cast iron pan or in the oven.  If you use the oven put it on low heat, (about 250 degrees), for 1-2 hours.  I like using the frying pan method more as it’s faster and you can get a nice roasted flavor.

Once they are dried and roasted put the roots in a coffee grinder and pulse.

Now put the ground roots into a either a French press or a teapot and let them steep for 3-4 minutes.

Pour into a cup and enjoy!  You can add sugar and cream or drink it black.

 

 

 

 

Chive flower vinegar is delicious and easy to make!

• Pick fresh chive flowers.
• Pack a clean jar two-thirds full with the flowers.
• Add white vinegar.

Let sit for two weeks in a cool, dark place then strain and enjoy!

Someone just commented that they like making a chive butter too.  What do you like doing with this versatile herb?

Last night after having a Dark and Stormy cocktail, (a delectable blend of ginger beer and rum), I decided it was high time to use my ginger bug and make some soda from it.

 

The first step is to chop up some ginger and put this in a pot with water and a bunch of sugar.  Next simmer this for about 20 minutes and let cool.

Pour the sugar and ginger syrup through a sieve into a clean bottle.

Add some of the liquid from your bug into the bottle then lightly cork it.  Now let it sit on your counter for a couple of days until it begins to bubble.  You can adjust the sweetness by the fermentation time; longer will result in a less sweet beverage.  Once you’ve reached the desired flavor put it in the fridge to slow the fermentation.

 

 

 

 

 

“… asparagus, tinged with ultramarine and rosy pink which ran from their heads, finely stippled in mauve and azure, through a series of imperceptible changes to their white feet, still stained a little by the soil of their garden bed….”

Proust has it right concerning the joys of asparagus. My idea of the perfect spring dinner is a meal filled with this most favored vegetable, juicy strawberries, early greens, tangy rhubarb, succulent chicken and hot crusty bread.

Here are ways I like to cook these foods:

• Asparagus – Wash and snap off the tough ends.  Drizzle with olive oil, grill or broil until just tender, (about 7 minutes), then sprinkle with salt and lemon juice.
• Strawberries – There’s nothing better than sliced berries served with freshly whipped cream. To whip the cream beat on high with electric beaters, add sugar and vanilla to taste then continue beating until soft peaks form.
• Early Greens – New lettuce, dandelion greens, (harvest before they flower) and edible flowers can be tossed with a vinaigrette. To make the dressing whisk together ½ teaspoon of salt, 3 tablespoons of olive oil, one tablespoon of vinegar and a ½ teaspoon of Dijon mustard.
• Rhubarb – Ok, now I know this is really gilding the lilly to have two desserts but it has been a long winter so time to live it up. I like making a rhubarb crisp; chop up your fruit, sprinkle it with a generous amount of brown sugar, dot with butter and sprinkle with uncooked oats, nuts, more butter and more sugar. Bake at a 350 degree oven until the rhubarb is soft and bubbling and the top is lightly browned. To make a fancier version I like to use the Joy of Cooking apple crisp recipe.
• Chicken – Last but not least, comes the noble bird. For a super juicy chicken the trick is to use a dutch oven and sear the chicken on high heat in a few teaspoons of canola oil.  You can use a whole chicken or parts.  Once the meat is well browned take it out, put in a chopped onion, turn down the heat and deglaze the bottom of the pan. Next I throw in whatever vegetables are at hand like turnips, potatoes, celery and carrots. Return the chicken to the pot, top this all with generous handfuls of fresh herbs, a bit of salt and pepper then put the lid on and put it in a 275 degree oven for 1 ½ to two hours. 

Bon appetit!  In the comments section let readers know your favorite early spring foods and how you like to prepare them… yum.