Fwd: THE COOK'S GARDEN Newsletter- February 2005

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Cook's Garden <Cooksgarden wrote: " Cook's Garden "

JOANN GUEST

THE COOK'S GARDEN Newsletter- February 2005

Thu, 17 Feb 2005 16:27:24 -0500

 

 

 

It is no coincidence that the first dandelion of the season blooms on mother's

day. Though they may trigger an impulse to get out the lawnmower, first consider

the lowly dandelion and it's contribution to your health. Dandelions are a

source of nourishment that is a tonic rich in vitamins and minerals. European

immigrants introduced dandelion to the New World for its established tonic

properties, cultivating the plant for its roots and leaves.

 

Most gardeners and a few cooks have gone out on hands and knees to harvest the

wild variety from our lawns. When the leaves are small and tender, they make a

fine salad. But once the yellow blossoms appear, the leaves become bitter and

are best sautéed with a bit of bacon or ham. But this old-time wild green has a

cultivated cousin, which grows to twice the size and is easily grown in the

garden.

 

The saw-toothed appearance of the leaves led to a name derived from the French,

dent-de-lion or lion's tooth. Yet somewhere along the line, two distinct plants

named dandelion are represented in markets throughout the world. Wild Dandelions

(Taraxacum officinale) are a native of Europe and Asia and has been used for

food and the root as a medicine since ancient times. Dandelion Chicory

(Cichorium intybus) is a significant ingredient in Mediterranean cuisine and

found in Italian markets featured as chicory, highly prized for it's bitter and

vervy leaves.

 

Preference for bitter greens seems largely a European phenomenon, yet once

Americans recognize that it is code .word for healthy, it may catch on in this

country, too. A review of the nutritional highlights of dandelion proves that it

is an excellent source of vitamin C, vitamin A and Calcium. The bitter compounds

in the leaves and roots of most of the chicory family help to stimulate

digestion, increase bile production in the gall bladder and bile flow from the

liver, which may help improve fat and cholesterol metabolism in the body. Thus

it's reputation as a spring tonic.

 

THE COOK'S GARDEN Newsletter- February 2005

 

Dandelions – Not Just Another Weed

 

It is no coincidence that the first dandelion of the season blooms on mother's

day.

 

Though they may trigger an impulse to get out the lawnmower, first consider the

lowly dandelion and it's contribution to your health.

 

Dandelions are a source of nourishment that is a tonic rich in vitamins and

minerals. European immigrants introduced dandelion to the New World for its

established tonic properties, cultivating the plant for its roots and leaves.

 

Most gardeners and a few cooks have gone out on hands and knees to harvest the

wild variety from our lawns.

When the leaves are small and tender, they make a fine salad. But once the

yellow blossoms appear, the leaves become bitter and are best sautéed with a bit

of bacon or ham. But this old-time wild green has a cultivated cousin, which

grows to twice the size and is easily grown in the garden.

 

The saw- toothed appearance of the leaves led to a name derived from the French,

dent-de-lion or lion's tooth.

Yet somewhere along the line, two distinct plants named dandelion are

represented in markets throughout the world.

 

Wild Dandelions (Taraxacum officinale) are a native of Europe and Asia and has

been used for food and the root as a medicine since ancient times.

Dandelion Chicory (Cichorium intybus) is a significant ingredient in

Mediterranean cuisine and found in Italian markets featured as chicory, highly

prized for it's bitter and vervy leaves.

 

Preference for bitter greens seems largely a European phenomenon, yet once

Americans recognize that it is code word for healthy, it may catch on in this

country, too.

 

A review of the nutritional highlights of dandelion proves that it is an

excellent source of vitamin C, vitamin A and Calcium. The bitter compounds in

the leaves and roots of most of the chicory family help to stimulate digestion,

increase bile production in the gall bladder and bile flow from the liver, which

may help improve fat and cholesterol metabolism in the body. Thus it's

reputation as a spring tonic.

 

The Cook's Garden continues to offer a wide selection of chicory's and spring

greens, for the cook who loves to garden. Check it out!

 

Dandelion Ameliore (45 days)

http://www.cooksgarden.com/prodinfo.asp?number=238 & variation= & aitem=1 & mitem=1

 

Sweet Trieste ( 40 days) Cutting Chicory

http://www.cooksgarden.com/prodinfo.asp?number=E412 & variation= & aitem=1 & mitem=1

 

Italica Rosso (65 days) Cutting Chicory

http://www.cooksgarden.com/prodinfo.asp?number=413 & variation= & aitem=1 & mitem=1

 

Batavian Full Heart (80 days) Escarole

http://www.cooksgarden.com/prodinfo.asp?number=E239 & variation= & aitem=1 & mitem=1

 

Galia (45 days) Frisee Chicory

http://www.cooksgarden.com/prodinfo.asp?number=209 & variation= & aitem=1 & mitem=2

 

Sugarloaf Escarole (80 days)

http://www.cooksgarden.com/prodinfo.asp?number=214 & variation= & aitem=1 & mitem=1

 

Indigo Radicchio (75 days)

http://www.cooksgarden.com/prodinfo.asp?number=313 & variation= & aitem=1 & mitem=1

 

Early Treviso Radicchio (80 days)

http://www.cooksgarden.com/prodinfo.asp?number=226 & variation= & aitem=1 & mitem=1

 

Recipe Suggestions:

 

COOKED DANDELION GREENS

Sautéing dandelion (and other leafy chicory) in a pan with slab bacon, country

ham or Prosciutto is a good way to serve a mess of greens that appeals to a

wider audience. Slow cook until completely tender, serve alongside a mixture of

rice or grains for complementary pairing. Or consider adding dandelion to soup

or pasta dishes, making sure to first blanch the leaves in boiling water and

then sauté in olive oil.

Greens cooked in this way will easily fold into a cheese or cream sauce to pour

over a gratin or add to a layered pasta dish, surely the mildest way to serve

bitter greens.

 

CHICORY SALAD

For salads, snap or cut the leaves from the base, rinse and cut into bite sized

pieces and spin dry in a salad twirler.

Try a classic French bistro appetizer, tossing tender dandelion or other types

of chicory leaves with diced bacon, scallions, homemade croutons created from a

French baguette, hard boiled eggs and a dressing made with pressed garlic, olive

oil and balsamic vinegar. Heat the dressing first, then pour over the greens to

soften the tougher leaves.

 

BRAISED DANDELION

For braised dandelion greens, rinse the shoots in a sink filled with water, and

cut the shoots crosswise into sections.

Melt bacon fat or olive oil with minced garlic, in a sauté pan, adding ½ cup

broth and then the greens.

Cover and simmer 5 minutes or more, until tender. Uncover and continue cooking

until liquid has evaporated, about 25 minutes depending on the thickness of the

leaves. Season with salt and pepper and add to pasta dishes or serve alongside

roasted squash or rice pilaf for a vegetarian meal.

 

Start your garden today at http://www.cooksgarden.com/

 

Garden in good health!

All of us at The Cook's Garden

 

Phone Orders

1-800-457-9703

 

The Cook's Garden

Post Office Box C5030

Warminster PA 18974

 

 

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