Archive for July, 2007
Amaranth Greens (Redroot Pigweed)
With the recent planting of winter squash came yet another wave of weeds, this time the ubiquitous amaranth, also known as redroot pigweed. As we were pulling up the younger plants to prevent them from crowding out the germinating squash, we remembered that in some cultures (e.g. Jamaica) this invasive weed is actually savored as a leafy green, much like spinach or chard.
Instead of tossing all of the pigweed in the compost pile, we saved a bunch in a glass of water, put it in a refrigerator, and then wrapped the roots in wet paper towels for the drive home.
We prepared it simply so that the distinct flavors of the amaranth could shine through. It reminded us of spinach, but the texture was superior and the color was an especially vibrant shade of green. There was a freshness to it that spinach can’t rival, and a tenderness that was afforded by harvesting these plants at less than eight inches tall (anything bigger gets tough and bitter, so be quick because this stuff grows fast!).
Depending on your individual taste, you may or may not detect some bitterness. One of us could, while the other chomped happily away, without noticing at all. If you’re one of those people whose taste buds are blissfully oblivious to the bitterness, this is a wonderful year round substitute for spinach.
Penne with Swiss Chard Stems and Sausage
What better way to celebrate our last harvest of Swiss chard than by using the colorful stems to make a hearty pasta dish? The flavors found in this recipe aren’t your typical American variety. They’re reminiscent of northern European fare, weaving together smoky sausage with tangy apple cider vinegar and sweet yet earthy caraway seeds.
After finishing this meal, we knew that we had come up with a dish that could serve as a main course, without leaving any stomachs unsatisfied. This is definitely not a lunch meal. It’s best enjoyed at the dinner table, perhaps with a cold glass of beer, a side of brussel sprouts, and a hungry group of friends.
Penne and Swiss Chard with Gorgonzola Sauce
Another influx of chard challenged us to come up with not only one dish, but two: one using the actual greens, and the other using the stems. We like to separate them because of their different textures, flavors, and cooking requirements.
Our bounty of chard was accompanied by the arrival of our potted tomato plant’s harvest, so we hoped to make something that could incorporate the sharp flavor of a homegrown tomato.
Lately, our cravings have leaned towards pasta dishes, so we adapted a linguine, spinach and gorgonzola recipe from Cooking Light 2004 to suit our circumstances.
It’s been too hot to grow spinach here in the Mesilla Valley for over a month now, but Swiss chard is holding on. Not for long, though. The summer heat’s getting to be too much for the chard as well, so we might be making our last Swiss chard dishes until the fall. Let’s make the most of it while it’s here!
