Spicy dandelions and brussel sprouts and arugula.

Happy New Year. Yesterday was the winter solstice and at 4:10 AM the earth stopped its outward swing and was pulled back in orbit toward the sun. As the sun heads north our days will get longer. Today was a glorious sunny morning. However not trusting the fervor of the rain god to supply water for our crops, I put on the reflector and used the oven in the winter position. Good thing, because just ofter the food was cooked (I started at 9:00 AM) the clouds moved in.

Yesterdays at the farmers market our suppliers from Calderon, Hollister, had celery, dandelion (no chard this far north) and large pretty looking brussel sprouts. Barbagelata Farms from Linden had peppers, onions, garlic, beens, cauliflower, nuts, apples, and tomatoes. Bill Ferry Ranches has a mix of nuts. J&M Farms from Fresno had chard, arugula, and red peppers. Sonoma Oil Company doesn't come around this time of year so you better have stalked up on supplies of vinegar and oil. Spring Hill had a variety of cheeses about a month ago. They still come to the San Mateo Farmers Market.

Chop one bunch dandelions thin and then soak in water. Drain.
In the 5" oval pot layer:
Half a red onion chopped small.
Two stalks celery chopped small.
Two cloves garlic chopped tiny.
One jalapeno chopped small.
Two tablespoons Olive oil.
Sea salt crystals to taste.
Dandelions.
Black pepper to taste.

Cook for 90 minutes.
Squeeze half a lemon. Sprinkle one tablespoon vinegar.
Mix, drain and set the liquid aside for stock.
Mix in a tablespoon of nuts.
Let cool and serve as a side.

Brussel Sprouts.
Cut in half six to eight sprouts.
Chop one clove garlic tiny. Mix with one tablespoon olive oil.
Dip cut sprouts in the oil and layer in the 5" round pot.
Salt with the sea salt grinder.
Cook for 90 minutes with the oval pot (see Dandelions above.)
Sprinkle with ground black pepper and serve hot.
Remaining liquid can be added to stock.

Arugula.
Chop one stalk celery small.
Chop one small apple small.
Chop one red pepper small.
Chop one sweet pepper small.
Drizzle one tablespoon vinegar toss and mix.
Salt and pepper toss and mix.
Top with Arugula.
Pour two tablespoon olive oil and mix, then mix through the whole salad.
Grind pepper to taste.
Shred generously a salty goat cheese like feta over before serving. Since the Spring Hill feta was not salty I salted the Arugula instead.

Arugula flower salad.

This time of year J&M has arugula on a stalk with the flowers. The plant looks like the mustard plant except smaller and with larger whitish blossoms.

1/4 pound arugula
One bunch arugula flowers picked off stems.
One orange cut into small pieces
Fistful of broken nuts.
Fistful of radish cut into 1/8” rounds
Half a celery stalk chopped fine and small if desired.

Pour two tablespoons olive oil and toss salad. Salt to taste. Add two tablespoon white vinegar and toss. Add two teaspoon balsamic and toss.

Add shredded cheese or brown rice and serve.

Mushroom Anti Pasta

J&M used to be in Gilroy, about 40 miles of Belmont. Their ID on the Pacific Farmer’s Market web site still says that.

But their farm was sold to grow homes during the last housing boom and they have moved to Fresno. Their sister farm still grows mushrooms in Morgan Hill by Coyote Valley and may do so for another decade.

Sustainable San Mateo County in their 2007 Indicators Report writes under Agriculture about out challenge: Farmland—or “working landscapes”—if managed sustainably can provide significant environmental and quality of life benefits, such as open space and healthy microclimates. Controlled grazing helps minimize soil erosion and control invasive weeds. Locally grown food contributes to the county’s food security, reduces transportation- related air pollution and costs, maintains food freshness and nutrition, and protects land from urban sprawl. Organic farming practices are especially important for maintaining agricultural vitality because they reduce the harmful environmental and health effects of pesticides and protect long-term soil quality.

Separate button style mushrooms from caps. Any small round mushroom will work. You can compost the stalks or use them for additional stock. Clean with a brush or rinse and toss in a 7” round pot and cook for an hour without the reflector in the summer position.

Mix juice of one lemon, equal part white vinegar, equal part olive oil, one crushed garlic clove, five to six sprigs parsley chopped fine, chives of two spring onions chopped fine, and salt.

Combine mushrooms and marinade. Let sit for four hours stirring occasionally with a wooden spoon. You should have about 3/4 cup mushroom stock in the pot which you should save to cook grains like whole lentils for a grain salad.