Rochester: Get ready for spring greens
May 1—Now that we're we're between the last days of winter and the beginning of spring, some of us get antsy for specialties unique to the season: spring greens.
Growers at the Rochester Farmers Market are already bringing in some fresh greens they have foraged or that have popped up in their gardens. Ramps and watercress lead the list, and that's just the beginning. If you live near woods, check there as well. You may even be able to score some at a grocery store, especially People's Food Co-op. Your best bet is still the farmers market.
Mark Timm, long-time Rochester Farmers Market vendor, plans on having radishes and the first crop of spinach these next weeks.
"The first crops are always so tender, perfect any way you fix them, in a salad or sauteed," Timm says.
While he tends 15 acres of vegetables, Timm also has a greenhouse that produces a good supply of vegetables pretty much throughout the year. He also predicts there will be a good crop of kale, Swiss chard and fresh herbs as well as lettuces in the coming weeks. Shoppers can also watch for fiddlehead ferns. With all the greens coming do he and wife Laurie have a favorite way to prepare some of the leafy crops like kale and swiss chard?
Says Laurie: "I love sauteing the leaves with onions or ramps in olive oil and garlic."
Many Hands Organic Garden, one of the original market vendors, is always among the first to have both watercress and ramps. Says owner Marge Warthesen, "This year I've had competition from beavers and deer but I'm still managing."
She is especially fond of ramps though the season is abbreviated compared to other early spring finds.
"I love to roast them, mix them in egg dishes, or add to salads. They're pretty versatile," she says.
Other favorites will be sorrel, sprouts and lettuces like arugula and spinach. She reminds us that rhubarb is also not far behind as are morels.
If you're lucky and get there early enough, Pam Benike of Prairie Hollow Farm has greens that aren't as readily available or as familiar, one being dandelion greens. You've likely been warned about eating those that grow on your lawn because of the chemicals sprayed. However Benike's properties are organic, no chemicals ever, so give them a try. The leaves and stems are excellent salad additions. However, she has so many orders they seldom make it to market. It's still worth a look.
Another big seller for Benike are nettles, a spring green some of us are not as familiar with. Look for these in open areas and woods, not near older buildings where lead may have seeped into the soil they grow in. Also, wear gloves to protect your hands from the "stingers."
The problem, though minor, is dealing with the prickly ends. Once picked soak them in very hot tap water — some suggest boiling water — and that rids them of the substance in the little plant hairs that give the prickly sensation. They are a highly nutritious food with all parts — roots, stems and leaves — being edible. Last year she sold over 800 pounds.
Cooks add them to stews, risottos, soups and even pesto. Dried, the leaves make a healthful tea. A favorite way for Benike to prepare them is to saute nettles with ramps and mushrooms (morels if you have them) and mix with cooked wild rice.
"It's a great spring dish," she says.
Among a variety of other greens she will have are lambs quarters, garlic mustard, and golden rocket.
A warning: If you are going to do any wild foraging don't pick any greens or mushrooms unless you're absolutely sure of what it is. Some greens can make you very sick, same with mushrooms. Not sure? Leave it.
3 large Swiss chard leaves, stems removed
4 large eggs
Salt and pepper
2 tablespoons Parmesan, grated
2 tablespoons pecorino, grated
2 tablespoons extra virgin olive oil
Stack and roll the leaves into a tight cigar shape, Cut crosswise as thin as you can. Beat the eggs in a medium bowl, season with salt and pepper, then stir in the chard leaves and cheeses. Heat 1 tablespoon of the olive oil into a 9-inch cast-iron skillet over medium heat. Add the egg mixture and cook, tilting the pan and lifting the cooked edges with a spatula until eggs are almost set, about 2 minutes. Carefully place a plate or small cutting board on top of the skillet, flip the frittata onto the plate and return skillet to stove. Add another tablespoon of oil, then carefully slip the frittata back into the pan, cooked side up. Cook another 2 minutes, or until firm. Cut into wedges and serve.
1 bunch broccoli rabe
1 bunch kale
1 bunch Swiss chard
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
Trim stem ends from broccoli rabe, then cut stalks crosswise into 2-inch pieces. Trim off tough kale stems and cut crosswise into 1-inch wide strips. Cut off white ribs from Swiss chard, then cut greens crosswise into strips 1-inch wide. In a large frying pan over medium heat warm the olive oil. Add the broccoli rabe and kale and toss with tongs until just starting to wilt, about 3 minutes. Add Swiss chard and toss with the broccoli rabe and kale until all have wilted but are still bright green. Raise heat to high and add balsamic, garlic and red pepper flakes. Continue to cook, tossing, until well-mixed. Season to taste with salt and pepper.
4 bunches red radishes
1 cup white vinegar
1 cup water
2-1/2 tablespoons sugar
1 tablespoon sea salt
1/2 teaspoon mixed peppercorns
1/2 teaspoon mustard seeds
Thinly slice radishes and divide between four 11.5 oz. jars. The amount of radishes and brine used depends on size of radishes and how you sliced them. Head vinegar, water, sugar and salt in a medium saucepan over medium heat. Stir until sugar is dissolved. Fill jars with sliced radishes. Pour brine over radishes. Add peppercorns and mustard seeds to jars, cool radishes and store in refrigerator.
Post Bulletin food writer Holly Ebel knows what's cookin'. Send comments or story tips to
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