Tuesday, May 25, 2010

CSA Week Four :: Garlic Scape Season

Hello Everyone,

As the subject line of this email suggests it's that time of year when we harvest garlic scapes, the immature flowers of the garlic plant.

Cutting the scape before it flowers forces more production into the ground which results in bigger garlic bulbs. But the scapes are also a wonderful cooking ingredient. [Recipes below] It is used much like a green onion, chopped up and added to stir fry or sauteed with other vegetables (kohlrabi anyone?) Garlic scapes are more mild than straight garlic. One of my favorite ways to use them is put them in the food processor, added Parmesan cheese, olive oil and walnuts and out pops excellent pesto. It also freezes well. It's a short season so look for them at the market over the next few weeks.

This week CSA members will get:

1 dozen eggs
1 loaf of bread

Garlic Scapes
Spring Onions (if you don't like garlic scapes)
Sugar Snap Peas
Choice of: Swiss Chard, Mibuna, Arugula, Kohlrabi

I'll see you at the pick up location this afternoon from 4 until 6.

The weeds are coming on strong. They like the alternating rain and shine and are threatening to take over a few spots in the field. Luckily more help is on the way. Last week David and I built the second of three chicken tractors (movable pens). He'll be putting together 3 later this week in anticipation of more chickens coming next week. Last Friday was the first of three visits by Sandra Smith's AP English class from Concord High School. We got some harvesting and some weeding done. We also set out about 200 tomatoes, peppers and eggplants. Thanks for all your help.

The list to do is long this week so on to the recipes.


Garlic Scape Pesto

Makes about 1 cup


8 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup Walnuts (or pecans or pine nuts)
About 1/2 cup olive oil
Sea salt


Put the scapes, 1/3 cup of the cheese, nuts and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt. Freezes really well. Caution! Addictive.

Sautéed Collard Greens with Garlic Scapes


2 lbs. collards (more or less)
1 tbsp. unsalted butter
1 teaspoon olive oil
2 chopped garlic scapes
1 teaspoon lemon juice
Salt to taste


Rinse collards well. Stack leaves, 3 at a time, and tightly roll lengthwise into a cigar shape. Slice crosswise into 1/2-inch strips; discard stems and center ribs as desired. Set chopped collards aside.

Combine butter and olive oil in a sauté pan and melt over medium heat. Add scapes and sauté briefly, about thirty seconds. Add collard greens; sauté, turning frequently, about 5 minutes or until crisp-tender. Add lemon juice and cook 1 more minute. Remove from heat, salt to taste and serve immediately.

Sauteed Radishes and Peas with Garlic Scapes

1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots or any onion
1 cup peas, shelled
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
2 chopped garlic scapes

Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté until golden, about 5 minutes. Add peas and radishes; sauté until crisp-tender, about 5 minutes. Add orange juice and garlic scapes; stir 2 minutes. Season with salt and pepper. Transfer to bowl; serve.

Sunday, May 16, 2010

CSA Week Three :: Kohlrabi Rules

Hello Everyone,

I'm not sending this update out early because I'm over achieving. I'm sending it out early because it includes a call for help this week. There are a few crucial tasks that really need to happen this week in addition to the weekly harvest. None of it includes back-breaking labor, it would just be helpful to have more hands in the field this week. If you're a CSA member looking to work off some of your 8 hours or if you just want to come out and get dirty this would be an especially helpful week to do so. Plus you'll take home all the radishes you can carry. I have them coming out of my ears!

If my CSA members didn't know how to prepare Kohlrabi last week, they will know by the end of this week. I have plenty of them, they are delicious and this week everybody gets one or three. For those of you who are not familiar with this tasty vegetable you can click here to learn more. It a brother of broccoli with a plump, edible stem that tastes to me like a cross between broccoli and apples with a hint of spice. The leaves are edible too but more bitter than collards so they must be cooked well. Recipes below.

On Monday we should find out who will be on the brand new Food Policy Council of Cabarrus County. Appointments will be part of the Cabarrus County Board of Commissioners Regular Meeting on Monday, May 17th, 2010 at 6:30 PM in the Governmental Center in Downtown Concord. Check out the county's video on the Food Policy Council.

You can also still apply up until Monday afternoon.

This week CSA members will receiving:

1 dozen eggs
1 loaf of bread
Some combination of some of the following:

1 bag off arugula
1 bag of lettuce
1 lb of sweet potatoes
1 bag of mixed greens
1 bag of snap peas
1 bunch of garlic scapes!
also maybe some rosemary

It's going to be a good week. Remember volunteers at the farm often leave with food. This week they surely will and not just radishes!

Many thanks to Stacey, David, Ethan and Erin for helping harvest last Monday. I also want to thank Joyce and Cori who ran the better part of the pickup last Tuesday. It worked out really well. If any of you are interested in running all or part of a pickup as part of your required work hours let me know. And if any of you non-CSA members want to come join us and check out what we do on Tuesdays at our pickup send me an email or just drop by.

Also thanks to David for building the first of several needed chicken nesting boxes. He and I will be building additional chicken tractors hopefully later this week. What, you don't know what a chicken tractor is? Check this out.


I hope everyone has a good week.


Greek Style Kohlrabi

In this recipe, kohlrabi is prepared "Greek-style", with fresh pears, dates and Feta cheese. It makes a great salad and works best with young kohlrabi, which are still smaller than 8cm and are less woody than the larger variety.


small/medium Kohlrabi
2 pears
100 g of Feta cheese
100g salad leaves
50g dates
1 tablespoon honey
2 tablespoons balsamic vinegar
2 tablespoons olive oil


Peel the kohlrabi and chop into dice, about 1cm big.
Put the kohlrabi on a baking tray and drizzle with the olive oil.
Bake at 180 C for 20 minutes, or until softened.
Slice the pears in half and cut away the cores. Cut the pears into slices.
Put the salad on a large serving plate and arrange the pear slices and kohl rabi on top.
Crumble the Feta on top of this.
Make the dressing: Chop the dates and mix with the balsamic vinegar and honey.
Drizzle over the salad.

Kohlrabi with Potatoes, Tomatoes & Snap Peas
Posted by Carole Koch

This is a mild yet flavorful dish, and it cooks up quickly.

1 tablespoon olive oil
1/2 cup onion, chopped
1 clove garlic (or use garlic scapes!)
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground coriander
1 cup kohlrabi bulbs, peeled, chopped
1 cup potatoes, peeled, chopped
1 cup tomatoes, chopped
1/2 cup water
3/4 teaspoon salt
1/2 teaspoon sugar

Kohlrabi leaves, finely chopped
1/2 cup sugar snap peas, cut in half


In a large soup pot heat oil and sauté onion and garlic 3 to 4 minutes. Add spices and stir-fry 30 seconds.

Add kohlrabi bulbs and potatoes and stir briefly. Add tomatoes, water, salt and sugar; bring to a boil and then simmer until vegetables are crisp-tender, about 15 minutes.

Add kohlrabi leaves and simmer 8 to 10 minutes more.

Stir in peas and cook 1 to 2 minutes more. Serve over rice.

Adapted from “Simply in Season, A World Community Cookbook,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press, 2005.

Kohlrabi subji:


Kohlrabi - 2 cups, cut into bite sized pieces.
Red chili powder - 1/4 teaspoon.
Salt - 1/2 tsp according to taste.
Bengal gram dal - 1 tbsp, soaked for 30 minutes.
Freshly grated coconut(optional) - 1 tbsp.
Sugar/ jaggery - 1/2 tsp.
Turmeric powder - 1/4 tsp.
Oil -1tbsp.
Turmeric powder(optional) - 1 tbsp.
Mustard seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Asafoetida(hing) : a pinch.


Heat oil in a pan. Add mustard and cumin seed. When they stop spluttering, add Asafoetida (hing)and turmeric powder.
Add chopped kohlrabi, soaked Bengal gram dal. Mix and Cover. Cook for 5 minutes.
Add chili powder, curry leaves, salt, sugar. Stir and continue cooking. Add a little water if necessary.
Cover and cook on low flame till kohlrabi is done.
Add coconut and chopped Coriander leaves(cilantro). Mix well.

Serve it with chapati or Steamed rice.

Tip: Do not add too much water to this recipe. Kohlrabi contains enough water. When you add sugar and salt, this water will be released. If necessary, add one or two spoonfuls of water.

Tuesday, May 11, 2010

csa pickup buffet style

Last week was the Phoenix Farms Spring CSA Pickup Number One. We did it buffet style. Instead of containers prepared ahead of time, CSA members weighed their own sweet potatoes on the spot. Then they grabbed a loaf of bread, a dozen eggs and were direct as to which veggies to take and which to choose from. I thought it went very smoothly.

The idea is to make sure the CSA members are capable of running the pickup without any specific individual being there. This strategy will prove useful today as I cannot be at the pickup location at 4pm when it starts. However the pickup will still run today from 4pm to 6pm. Two CSA members will set up at 3:45. Other members will arrive and pick up their food with a little help from the volunteers. No Aaron needed.

The cooler temps have been good for the greens. As I mentioned in the subject line the collards, which started out as really small transplants, are finally ready for harvesting. So is the Swiss Chard and the Kohlrabi. The lettuce is holding on while the first two plantings of spinach are mostly done. The greens look great in the field.

Not much rain though this week so I got the first of the drip irrigation lines installed. They are running right now actually. Typically I tend to underestimate the amount of effort needed for tasks that are new to me so I was pleasantly surprised to find this one easier than I thought it would be.

Cabarrus County is creating a Food Policy Council that will,

"help to identify and strengthen the connections between economic development, food, health, natural resource protection and the agricultural community."

There is a call for citizens who would like to serve on the council. If you're interested you can get more information and an application by clicking this link.


The Elma C. Lomax Incubator Farm Park is participating in this year's Junior Charity League Garden Tour in Concord, NC. The tour is this Saturday, May 15th. You can get tickets and more information about the tour by clicking this link.


If you've never been to the Incubator Farm this would be a great opportunity to check us out. Marvin's Fresh Farmhouse Restaurant, will be there with great food to eat.

To give you an idea of what's in season right now I thought I share the offerings for the CSA for this week.

1 dozen eggs
1 loaf of bread
1 bag of bronze arrow lettuce
1 bunch of radishes
2 lbs of sweet potatoes
1 bunch of spring onions
2 of any of the following: Collards, Swiss Chard, Kohlrabi, Arugula, Mixed Greens, Red Amaranth, Beet Greens

I hope everyone has a great week.


Radish Dip Recipe

Radishes aren't just for salads. Their peppery bite makes them ideal partner for creamy dips, like this one. Serve this radish dip recipe with crackers, chips or fresh raw vegetables.


5-6 radishes, washed and trimmed
3 oz. cream cheese
3 cloves garlic2 Tbsp. apple juice
kosher salt and freshly-ground black pepper, to taste


Place radishes in the work bowl of a food processor
fitted with a metal blade. Add
remaining ingredients.
Puree until smooth. Taste and adjust seasonings.

Sweet Potato Fries


2 pounds sweet potatoes
1 tablespoon vegetable oil
1/2 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon onion powder


Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.

Peel the sweet potatoes, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled sweet potatoes into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.

Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Mess o' Greens


2 tablespoons olive oil
5 medium leeks, white and light-green parts only, cut into 1/4-inch rounds
2 cloves garlic, peeled
1 teaspoon crushed red-pepper flakes
1 smoked turkey wing (4 to 6 ounces), cut into 3-inch pieces
3 pounds greens, such as collard, mustard, turnip, and kale, washed thoroughly, trimmed, and torn into pieces
1/4 cup dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


Heat olive oil in a large stockpot or casserole over medium-high heat until hot, 2 to 3 minutes. Add leeks and garlic; stir to coat. Cook, stirring, until leeks are softened but not brown, about 3 minutes. Add red-pepper flakes, smoked turkey wing, and greens; if necessary add greens in several batches.

Add wine; cover. Steam greens, turning occasionally, 8 to 10 minutes. Uncover, add salt and pepper, and cook, tossing occasionally, 3 minutes more. Discard turkey and garlic, and serve.

Quick White Bean Stew with Swiss Chard and Tomatoes


2 lb Swiss Chard (any green will do), large stems discarded and cut crosswise into 2 inch strips
1/4 C EVOO
3 Garlic cloves, thinly sliced
1/4 tsp crushed red pepper
1 C Canned tomatoes, chopped
One 16 oz can drained cannellini beans, drained and rinsed


Bring pot of water to boil. Add greens and simmer over moderate heat until tender-approx 8 minutes. Drain and press out excess water
Heat oil. Add garlic and red pepper and cook until garlic is golden, 1 minute.
Add tomatoes and bring to boil. Add beans and simmer over moderate heat for 3 minutes. Add chard and simmer until flavors meld-approx 5 minutes. Season with salt and serve. (Food & Wine, Oct)

Tuesday, May 4, 2010

may already

Hello Everyone,

I doubt I'm the only one having a hard time believing we're already in the month of May. The first four months of this year seem to have flown by. And yet it feels like July already- hot weather and thunderstorms. The mizuna and the first planting of arugula have both bolted, mostly before I even got a crop to market. The upside is that the warm weather stuff- the tomatoes, the peppers, beans and cucumber are starting to take off.

There is an exception; two actually. The squash and zucchini I planted 2 weeks ago were up and putting on true leaves last Friday. When I checked them on Sunday the entire crop had been destroyed by Cucumber Beetles.

I replanted on Monday. I'll have to spray Spinosad, an organically approved pesticide, on a regular basis and I'll have squash and zucchini two weeks later than I might have. As someone I know says, that's farming.

All the drip irrigation equipment has arrived. I hope to have time later this week to get it installed. I'm looking forward to being able to do a much better job of watering in much less time than it takes to drag hoses all over the fields and spray from above. Uses less water too.

This week is the first pickup for my Phoenix Farms Spring CSA program. My members will be getting:

Sweet Potatoes
And a choice of two of the following:

Lambs Quarter, Spinach, Kale, Tatsoi, Mizuna, Beet Greens, Mixed Greens

They'll also get a dozen eggs and a loaf of Swiss bread baked yesterday. Yum.

You might have noticed Lambs Quarter in the list above. Some of you who know this plant might be scratching your head saying, "Why is he feeding them weeds?" And it's true that in this part of the world it is considered a weed. Then again, I had a professor at NC State who said, "A weed is a plant named by an unhappy person."

Lambs quarter is actually cultivated in many parts of the world as a green. I've been eating the leaves raw in salads and steamed for years. It's really good for you. Last week Colleen shared her lunch with me- Couscous Salad made with Lambs Quarter Pesto (recipe). It was awesome. So this week I wanted to share with my CSA. I'll also have some at the market this Saturday. Which reminds me...

I will be at the Piedmont Farmers Market at Winecoff School Road this Saturday from 8am until noon. I'm in a new location down in the grass so please come see me. I will have most of what I mentioned in the CSA list above. I'm hoping this week to have NC shrimp too. No eggs though.

I want to thank Stacey, David, Ethan and Erin for helping to harvest yesterday. With their help we were able to get it done before the rain. Then we washed everything in the barn while it poured. I have pictures over at the blog.

One last and important thing. One of my CSA members will be sharing her weekly cooking adventuress on a new blog. This is real world seasonal eating. In her introduction she says,

Welcome, and grab your apron. "Pipi", my 10 year old daughter and I will be cooking with fresh, local, organic vegetables that we have either harvested from our own backyard, or from an incubator farm where we volunteer.

We hope you will enjoy the recipes we'll be making, and posting from the earth to the table.
Check her out at Garden Gal Cooks. Those of you who think you can't cook and eat more seasonally prepare to be shown up by a 10 year old.

Have a good week.


Lambs Quarter Pesto:


Blend in blender
1 1/2 cups of leaves
3-4rushed garlic cloves
1/2 cup pecans
1/4 cup Parmesan cheese
1/4 to 1/2 cup olive oil


Remove leaves from stem and wash (there is a slight "dusty" feel to the leaves which is normal and will wash off for the most part)

Blend using a wooden spoon carefully to push the mixture into the blades without hitting the spoon
Add olive oil as needed to get a paste like mixture while blending

Uses for the pesto:
On Pizza instead of tomato sauce
stuff mushrooms with it and bake
Couscous salad: add pesto to cooked couscous, lemon juice to taste and diced onions, salt and pepper, stir till all is coated and green

For More Lambs Quarter Recipes Click Here

Braised Mixed Greens

1 tbsp olive oil, plus extra for finishing

1 small onion, finely diced

2 garlic cloves, 1 slivered, 1 halved

1 lb greens, such as chard, broccoli rabe, spinach, kale, washed and chopped

A few leaves or a few handfuls of sorrel, 5 or 6 lovage leaves or a handful of chopped cilantro and parsley

Sea salt and freshly ground pepper

1 ½ cups cooked beans (borlotti, cannelloni, etc), home cooked or canned

3 to 4 slices chewy country bread

Shaved parmesan or crumbled gorgonzola

1. Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with ½ teaspoon salt.

2. As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they've all collapsed, add ½ cup water or bean broth, lower the heat and cook. Partially covered, until tender. Depending on the greens as long as 20. Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper.

3. Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve.

Serves 3 – 4
This recipe is from Vegetarian Suppers from Deborah Madison's Kitchen

Roasted Radishes with Greens


3 bunches small radishes
2 cups of greens (spianch, turnip, kale, whatever)
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice


1. Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
2. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

Lambs Quarter Recipes

Lambs Quarter recipes. Yes your cooking with weeds.

Lambs Quarter Pesto:

remove leaves from stem and wash (there is a slight "dusty" feel to the leaves which is normal and will wash off for the most part)

Blend in blender
1 1/2 cups of leaves
3-4rushed garlic cloves
1/2 cup pecans
1/4 cup parmesan cheese
1/4 to 1/2 cup olive oil

blend using a wooden spoon carefully to push the mixture into the blades without hitting the spoon
add olive oil as needed to get a paste like mixture while blending

Uses for the pesto:
On Pizza instead of tomato sauce
stuff mushrooms with it and bake
Couscous salad: add pesto to cooked couscous, lemon juice to taste and diced onions, salt and pepper, stir till all is coated and green

You can also eat Lambs Quarters raw in salads, or sauté it like you would spinach.

Lemony Lambsquarters Feta Salad


The main ingredient here is 5 cups tender Lambsquarter greens and 4 oz cheese, crumbled. Other ingredients are:
1 clove garlic, minced and crushed
3 Tbsp lemon juice
1 ½ Tbsp olive oil
Pinch of salt
Pinch of pepper (lemon pepper is the best)


1.) The Lambsquarters greens are tossed together with the feta cheese.
2.) The garlic, lemon juice, olive oil, salt and pepper are mixed together in a separate bowl.
3.) Add dressing just before serving.
Remember: Make only what you will consume at an instance, for these salad easily spoils and can’t be stored for long times.

Lambsquarters Greek Salad

This is exactly what you need to get more energetic and healthy. This salad has a wonderful taste and has loads of vitamins.


The main ingredient is 2 cups of Lambsquarters greens. Other ingredients are:
2 cucumbers
2 Tomatoes
2 green onions or 2 heaping Tbsp red onion, minced
4 oz feta cheese
1 clove garlic, minced
1/3 cup olives, chopped
2 tsp oregano, if possible fresh oregano
Remember: Fancy Greek marinated olives are the best for this recipe. However canned olives will also suffice. Try to use young, tender Lambsquarters leaves from plants about 1 foot tall or so.

Salad dressing Ingredients

1 ½ Tbsp lemon juice
1 ½ Tbsp red wine vinegar
½ cup olive oil
¾ tsp salt
2 Tbsp fresh herbs or 1 Tbsp dried (make a choice between dill, parsley or oregano)
¼ tsp coarse ground black pepper
Dressing ingredients are blended together in a blender until smooth. The salad is then coated before serving.
Amazing baked Products

Lambsquarters Lasagna, Lambsquarters Quiche and Lambsquarters Antipasto.
Lambsquarters Lasagna

Preparing this Lasagna needs lots of time, but the result is amazing. One will realize not even one second has gone to waste.


The main ingredients are 12 lasagna noodles and 1 lb mozzarella cheese that has been shredded.

Ingredients for Ricotta filling are:
a. 115- oz ricotta cheese
b. ½ cup minced parsley
c. 2 small eggs or 1 large

Ingredients for Lambsquarters filling:

a. 4 cups cooked Lambsquarters ( about 1 gallon fresh)
b. 3 cups milk
c. 1/3 cup butter
d. 1/3 cup flour
e. 1 tsp salt


1.) The Lasagna noodles are boiled in boiling water until they become soft. The water is then drained and the noodles cooled under cold water.
2.) Then the Lambsquarters leaves are blanched for 5 minutes in boiling water, and the water subsequently drained.
3.) Shred the Mozzarella cheese and set aside.
4.) Prepare the Ricotta filling in another bowl
5.) Make Lambsquarters filling. This is made by first melting butter at medium heat in a large heavy- bottomed pan. Sauté the onions briefly in this butter, then add flour and stir until smooth. Add milk and salt and also stir until smooth. Finally add the Lambsquarters. Cook at medium heat, stirring constantly until nice and thick.
6.) ½ cup Lambsquarters filling, is placed in the bottom of a deep 9x 13 pan, and spread evenly.
7.) Then put 3 lasagna noodles side by side in bottom of pan.
8.) Spread 1/3 ricotta filling, then 1/3 Lambsquarters filling, then 1/3 mozzarella cheese.
9.) Spread again the layers twice more, saving ½ cup mozzarella and ½ cup Lambsquarters filling for the top.
10.) Finally spread the filling and sprinkle cheese over the top of the noodles. Cover with foil and bake at 350 degrees for 45 minutes.
Wild Amaranth, Nettles or Lambsquarters are ideal for this recipe.

Lambsquarters quiche

Preparation here involves first making the pie crust then filling it.

Ingredients for pie crust
1 cup white flour
1/3 cup butter or shortening
2-3 Tbsp cold water
½ tsp salt

Ingredients for filling are:
a. 4 cups Lambsquarters leaves, chopped
b. 3 eggs
c. 1 ½ cups of milk
d. 2 cups (8 oz) Swiss cheese, grated
e. 2 Tbsp butter
f. 1 Tbsp flour
g. ¼ cup onion, chopped
h. ½ tsp salt

Preparations (Pie crust)

It’s more advisable to prepare your pie crust in a food processor as it’s quick and easy and makes a fine flaky crust.
1.) The flour, butter and salt are placed in a food processor.
2.) The food processor is turned medium to high, until a coarse crumby mixture is formed.
3.) To this crumby mixture, 1 Tbsp of cold water is added at a time and blended until it forms into a lump. Take care not to add too much water.
4.) Roll out as for any pie crust.

Preparations (Filling)

Here use the ingredients stated far above for filling.
1.) The pie shell from above processes is pre- baked in an oven at 450 degrees for 5- 10 minutes, until lightly browned.
2.) Lambsquarters and onion are sauted in butter until tender. Be careful not to overcook.
3.) Flour and salt are added to the sauté and mixed together.
4.) Whip together eggs and milk in a separate bowl or in a blender.
5.) Add this egg mixture to Lambsquarters.
6.) The grated cheese is spread over the bottom of the pie crust.
7.) Pour filling over the top of the cheese.
8.) Finally bake at 375 degrees for 45 minutes. Remove from oven and let set for a few minutes before cutting.
Serve hot or cold.

Lambsquarters Antipasto

This is a delicious treat that will cost you some extra bucks. But these extra expenses are compensated by the satisfaction obtained from the Antipasto. It’s guaranteed, there will be no leftovers.


The main ingredient is 4 cups tender Lambsquarters leaves. Other ingredients are:
16.50- oz jar artichoke hearts
1 cans garbanzo beans
½ cup shredded parmesan cheese
½ cup pepperoni slices, cut in half
¼ cup sliced olives
½ cup of roasted red peppers

Ingredients for dressing are:

a. 2 Tbsp olive oil
b. 1 Tbsp + 1 ½ tsp vinegar
c. ¼ tsp dry mustard
d. ¼ tsp Worchester shire sauce
e. 1 clove garlic
f. 1 dash pepper


1.) Toss everything together in a large bowl.
2.) The salad dressing should be added just before serving to avoid wilting
Whole meals of Lambsquarters

Here we have the Fresh herb pasta and Lambsquarters hamburger helper.
Fresh herb pasta

Lambs Quarter Pesto


The main ingredient is 4 cups fresh Lambsquarters greens and 1 lb spinach pasta. Other ingredients are:
4 oz feat cheese, crumbled (or grated parmesan)
½ cup chopped olives
½ cup olive oil
3 cloves garlic
1 carrot, grated
½ cup sautéed green onions
¼ tsp pepper
½ tsp salt


1.) The spinach pasta is cooked until tender, and the water drained
2.) Meanwhile be sautéing the green onions, grate carrots, crumble cheese and chop olives.
3.) Blend the Lambsquarters, olive oil, garlic, salt and pepper in a food processor until it forms a smooth paste.
4.) All above ingredients are then mixed together with cooked noodles. Thoroughly coating the noodles with the Lambsquarters.
Serve warm with a lovely green salad and garlic bread.
Remember: To make the whole experience extra yummy! Do add 2 cups chopped tomatoes to this recipe, if fresh sun- ripened tomatoes are in season. (Optional)