Blog Category: Edibles (Page 2)

We’re wild about wild edibles, April’s Harvest of the Month

Spring is upon us and we’re all hungry to get outside. After a long, dreary northeast winter we’re aching for some vitamin D and fresh food. Luckily our friends at Island Grown Schools are highlighting wild edibles as their Harvest of the Month and we’re happy to help them spread the word about delicious, locally available food you can find on Martha’s Vineyard–for free! Now’s the perfect time to get outside and get foraging, your mind and body will thank you.

There’s an air of secrecy that comes with foraging, similar to how the local fisherman are about revealing their spots–they’ll give you pointers and tell you what to look out for, but they’re not telling you exactly where to go. Likewise, we’ll share some tips and let you know what’s out there but it’s on you to hunt it down, plus the pursuit is half the fun! Just make sure you know exactly what you’re doing before you go eating things in the woods.

As a food activist I’ve always been a fan of foraging. Not only are there tremendous health benefits to locally sourced food, but foraging encourages resourcefulness and promotes food security. Plus a journey out to the beach or the woods to go picking brings you closer to the land and its offerings, as well as the seasons and our weather.

In Aquinnah foraging was a way of life, and for many it still is today. When we first moved to Martha’s Vineyard we resided in Gay Head and I became familiar with a lot of the locally available wild edibles. Resident gatherer Kristina Hook-Leslie is a local authority on wild edibles and has amassed a tremendous amount of knowledge since childhood, foraging for everything from wild carrots (Queen Anne’s Lace), to rose hips, grape leaves, sassafras, cranberries, beach plums and more. You can learn a lot just by watching this fantastic video of Kristina foraging in Aquinnah. Her advice for those who want to forage their own wild edibles is to do your homework–make sure you know what you’re picking and be respectful–take only what you need and give thanks to the plants before harvesting.

Personally, one of my favorite things to forage on-Island is stinging nettles. You’ve probably seen them, or accidentally brushed up against them (ouch!). They’re a prickly, leafy green that gets its name from the small, stiff hairs that cover them. They’re one of the first plants that arrive with spring and I’m always careful to wear gloves when picking. When cooked or dried, nettles completely lose their stinging property, making them perfectly safe for consumption. They’re high in vitamin A, C, full of calcium, iron, magnesium, and potassium as well as being a high source of protein. They have an earthy wholesome flavor, making them the perfect addition to smoothies, eggs, omelettes, or quiches–you can basically use them in place of spinach or a similar leafy green.

Another thing I do in spring is scout out beach plum plants. They grow all over the Island, along our roadsides, backyards and beaches, and I take note of the most abundant flowers–this later translates to bearing the most plentiful fruit. I then return in late August or early September, when the fruits turn to a deep purple color. My husband Philippe and I use them to make cordial and jam for the holidays. Like most fruits they are rich in vitamin C and antioxidants, and can help strengthen the immune system and lower high blood pressure and cholesterol.

There really are so many wild edibles with impressive health benefits on Martha’s Vineyard, ready for the picking if you know where to look. Obviously we have our namesake grape vines, and there’s no shortage of wild grapes. The grape’s fruit can be eaten raw (just watch out for the seeds) or turned into jams, jellies or wine. And the bountiful grape leaves are perfect for stuffing–steam them and stuff with rice or fish. Rose hips are also scattered about, and the hearty fruit of the rose plant can be turned into jams, and jellies, as well as soup, tea or stewed with meat–plus they’re also a great source of vitamin C.

Rampant too on-Island is sassafras, popularly used for tea or root beer, while providing a boost to the immune system or anti-inflammatory properties when applied to the skin. Lastly, purslane and dandelions are two popular greens most people trample over without giving second thought, and they can both be eaten raw or added to salads and soups for an extra dose of vitamins.

Feeling inspired to step outside and get picking? Just make sure you always know what you are harvesting before you eat it. Island Grown Schools recommends “that you go with someone who is experienced, as some pictures of edible plants can be misleading. And make sure you know the rules about picking wild plants in your area. For example on Martha’s Vineyard fiddleheads should not be harvested because some species are rare and can be difficult to identify, but they are often available at Cronig’s.”

If you’re interested in learning more about wild edibles check out this story I collaborated on with Holly Bellebuono and Catherine Walthers for Martha’s Vineyard Magazine.

Feeling adventurous? Try this wild edible recipe from Island Grown Schools:

Watercress Chimichurri

Ingredients:

1 cup watercress, tightly packed (if foraged- wash well and discard stems)

1 garlic clove

1 tsp red pepper flakes (optional)

¼ cup sherry vinegar

½ cup olive oil

¾ tsp honey

½ tsp kosher salt or sea salt

¼ tsp freshly ground black pepper

Directions:

Place watercress, garlic, red pepper flakes, honey and vinegar in a food processor and pulse until finely chopped, but not pureed (or you can finely chop everything by hand and combine with the vinegar.)

Transfer to a small bowl and add the olive oil, salt and pepper. Combine well. Store in refrigerator until ready to eat. Serve with your favorite sourdough bread or over roasted veggies, tofu, cooked fish, chicken or steak. Enjoy!

 

Randi Baird is a founding member and president of Island Grown Initiative’s Board of Directors and has long been committed to promoting local, sustainable food choices on Martha’s Vineyard.

March’s Harvest of the Month: The Incredible Edible Egg

Some of you might remember “The Incredible, Edible Egg,” a marketing slogan created for the American Egg Board back in the 70s to help consumers discover the value of eggs. Now more than ever the jingle still holds true, especially as protein rich diets continue to dominate nutrition chatter and we look to more sustainable methods of food production. This March our friends at Island Grown Schools (IGS) are highlighting eggs as their Harvest of the Month and we couldn’t be happier to help them celebrate this incredible, edible superfood.

I’ve always loved eggs but my affinity has grown even deeper over time. About fifteen years ago our family was inspired to keep chickens so we could be guaranteed the freshest eggs available. Surprisingly, chickens are relatively easy to care for, as long as you have the space and equipment–and aren’t too afraid to get up close and personal with those fine, feathered friends. We assure you, it’s worth it for the eggs.

Keeping chickens has helped us eliminate scraps and they produce a natural fertilizer which is a plus for our compost. Additionally, we get to enjoy the peacefulness of the animals on our property and above all the eggs, you really can’t beat a fresh egg with that vibrant, orange yolk. Our neighbors love it too, whenever we’re out of town they’re quick to “chicken sit” so they can yield the eggs themselves, it’s a win-win for the neighborhood.

 

We all know eggs pack a lot of protein, but they’re also rich in omega-3 fatty acids, vitamin A and B-12, riboflavin, phosphorus, and selenium. In addition to being nutritious, they’re tasty too, and oh so versatile. I start most days with a soft boiled egg over greens with a pinch of sea salt and a teaspoon of flax or olive oil. If it doesn’t make it into my breakfast it makes it into my salad for lunch, sometimes both. A hard boiled egg is a great snack on the go and sometimes I’ll even add an egg to my soup for added richness and texture. My teenage son Miles loves eggs too, he’ll add them on top of his burgers for extra protein and flavor.

It seems everyone has their own strategy when it comes to enjoying eggs, and we don’t discriminate. Our friends at IGS suggest a six-minute boiled egg for the perfect salad topping, and veggie loaded frittatas for a quick breakfast or dinner. They also praise salt cured egg yolks (see recipe below), an easy preparation that can add an incredible umami flavor and a bright dash of color to virtually any dish. By simply covering yolks in a salt mixture to draw out the moisture you can transform its flavor and texture, similar to curing meat and fish. Once the yolk is cured and hardened it can be grated or shaved on to onto pasta, salad, crostini, or anything else you might top with parmesan cheese.

Luckily for those on Martha’s Vineyard (even those of you without your own chickens) there’s access to local, farm fresh eggs throughout the year. The Farm Institute in Katama produces a total of about 80,000 eggs a year!

 

You can also find fresh eggs (depending on seasonality and availability) at Ghost Island Farm, Grey Barn Farm, Morning Glory Farm, Mermaid Farm, and North Tabor Farm, and at Cronig’s Market and Tisbury Farm Market. Here’s a tip from IGS: if fresh eggs are unwashed, they retain a special protective coating on the shell, and you can store on the counter for up to two weeks. Be sure to wash eggs before you use them. Washed eggs must be kept in the fridge. Locally-grown farm eggs can cost about $6/dozen, but at 50 cents per egg, they are one of the most affordable sources of Island-grown protein.

 

Cured Egg Yolks (Next time your recipe calls for just egg whites – save the yolks!)

Ingredients:

4 large local egg yolks

1 ¾ cup Kosher salt

1 ½ cup sugar

Freshly ground black pepper

Directions:

Combine the salt and sugar in a medium bowl and mix well. Spread ½ of the mixture in a small glass baking dish.

Using the back of a spoon, make 4 evenly spaced indentations into the salt mixture. Sprinkle some pepper into each indentation. Carefully place the egg yolks in each of the indentations making sure no egg is sitting directly on the glass. Gently cover yolks completely with the remaining salt mixture. Seal lid on glass baking dish or tightly cover with plastic wrap and place in the refrigerator for 4 days.  

Preheat oven to 150/170 degrees F (whatever the lowest setting is on your oven). Remove egg yolks from the salt mixture. The yolks should now have a gummy-like texture. Gently brush the salt mixture off each yolk and carefully rinse in cold water to remove excess salt. Discard remaining salt mixture.  

Place yolks on a cooling rack (sprayed with non-stick spray) on top of a cookie sheet and bake for 1.5 – 2 hours until yolks are firm through. Turn off oven and let yolks remain in the oven until completely cooled. Store yolks in the fridge in an airtight container.

Randi Baird is a founding member and president of Island Grown Initiative’s Board of Directors and has long been committed to promoting local, sustainable food choices on Martha’s Vineyard.

 

 

Simple Green Suppers is on its way!

I’m excited to announce my first cookbook, Simple Green Suppers written by three time cookbook author and farmer Susie Middleton, will be released next Tuesday, April 11, 2017.

Susie and her genius strategy for turning seasonal vegetables into flavorful, inventive, one dish dinners—is the solution to the perennial question: what should I cook for supper tonight?

Each recipe is crafted to bring the best qualities of seasonal vegetables forward and to amp up their flavor with sauces, seasonings, and herbs. Chock full of tips for making the most of the food you have in your larder, pantry and fridge.

Please join us at our launch party this Sunday, April 9, 4 pm, at Morrice Florist in Vineyard Haven. Join us for an informal discussion led by Edible Vineyard Publisher and Author Ali Berlow. Q & A to follow and refreshments and nibbles, of course. We will be signing books after the discussion, thanks to our friends from Bunch of Grapes bookstore.

Simple Green Suppers ~ A New Cookbook

Randi Baird Photography is excited to announce the release of the Simple Green Suppers cookbook published by Roost Books! A collaboration between yours truly and writer, cook and Vineyard farmer Susie Middleton focusing on healthy one-dish vegetarian meals. Susie is a seasoned four-time cookbook author, and her most recent book Fresh from the Farm  was chosen as one of NPR’s Best Cookbooks of 2014. Susie and I have previously collaborated on food articles in multiple publications including Martha’s Vineyard Magazine and Cape Code Life. Susie was an inspiration to work with, we ended up sampling most everything we photographed and the recipes were fresh, distinctive and delicious.
Roost will be releasing Simple Green Suppers on April 11, 2017 and you can preorder on Amazon by clicking here.

A few productions stills from our photography sessions. Food preparation by Amy Miller.



Donut Party on Martha’s Vineyard

Cormac turned 4 this summer and his entire extended family gathered for a down home donut eating contest that was the hit of the party. After the donuts came the Lobster entree; so fun…. Next time Back Door Donuts.