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I was only recently turned onto Fiddlehead Ferns but now that I have there is no going back. Their season is very short however so you have to grab the ferns by the frond now! Fiddlehead Ferns are the baby leaves of the fern plant – if left alone they become the frond of a fern. Fiddleheads have antioxidant activity, are a source of omega-3 and omega-6 fatty acids, and are high in iron and fibre.
You do need to make sure that you blanch your Fiddleheads before you cook them. Undercooked Fiddleheads can make you slightly sick and can be slightly woody. Cook correctly, however, they are fabulous to both eat and look at!
Your Chef, Lara
Wild Fiddlehead Fern and Muchroom Saute
o 2 oz. extra virgin olive oil
o ~ half a small onion, chopped
o 2 to 3 strips of bacon (optional)
o 2 large garlic cloves, minced
o 6 to 8 oz. assorted fresh mushrooms, cleaned and cut to desired size
o 1 Tbsp. butter if desired
o ~ salt and freshly ground black pepper to taste
o ~ a small handful of fiddlehead ferns (about 20 pieces)
1. Bring a small pot of water to a boil.
2. Meanwhile, in a skillet set over a medium flame, heat the olive oil. Add the onions and bacon if using and cook, stirring often, until the bacon has rendered its fat and is beginning to brown, and the onions are softened and golden. Stir in the garlic. Cook for another minute and add the butter if using. Add the mushrooms. Cook, stirring often, until the mushrooms are fully cooked. Season all with salt and pepper.
3. When the mushroom and onion mixture is nearly ready, season the boiling water with salt. Add the fiddlehead ferns to the pot and cook for 2-3 minutes, until they are tender.* Remove the fiddleheads with a strainer or slotted spoon and add them to the mushroom sauté. Toss together, adjust seasonings, and serve.
NOTES : Fiddleheads will go from tender to overcooked in a very short time, much in the same manner as asparagus. Taste a fern after 2 minutes of cooking. If you’d like them more tender at that point, let them cook another 30 seconds, then try them again.
Lift them from the cooking water rather than straining them out - sometimes there is a little sediment in the fronds that will come loose and sink the bottom of the pot. Lifting the ferns out will leave it behind.
Local Business have generously dontated fabulous prizes to help get us to 600 Members
A 6-month coffee subscription from New Harvest Coffee.
10 Cases of Polar Seltzer
Dave's Coffee Syrup
Yoga Class Card from The Space
Gift Certificate from Analog Underground
$50 Gift Certificate Flatbread Company
A Pie from Humble Pie
Gift Certificate The Rhody Center for World Music and Dance
50 Equal Exchange Dark Chocolate with Almond Bars (fair trade and organic)
Support the Local Food Economy by eating Local Food.
Urban Greens Food Co-op and RI Girls' Pint Out are excited to announce a special tour and tasting of Foolproof Brewery. Urban Greens and RI Girls' Pint Out are partnering for this special tour of Foolproof Brewery to highlight their support and appreciation of Rhode Island’s robust local food economy and burgeoning craft brewery scene.
Guest will be treated to an insider tour of the Foolproof’s brewery and tasting of their signature beers: Barstool, Raincloud, Backyahd, La Ferme Urbaine (LFU)", and King of the Yahd. Guest will also get a Foolproof pint glass to bring home. Chef Dawn Brooks-Rapp of the Acacia Cafe will create a special menu of local, natural, and organic foods for LOCAL GREEN: Meet & Greet to pair with Foolproof’s brews.
Foolproof’s beers are designed with a particular experience or activity in mind, including “Barstool,” an American golden ale dedicated to a night out at the bar; “Raincloud,” a robust porter for rainy days; “Backyahd,” an IPA for barbecuing and other outdoor activities; "La Ferme Urbaine (LFU)" a farmhouse ale designed as a post-workday beer; and "King of the Yahd," an imperial IPA and the royal big brother of Backyahd.
Urban Greens Food Co-op and RI Girls' Pint Out Host:
Foolproof Brewery Tour and Tasting,
Featuring Food by Acacia Cafe
Saturday June 28th 6:30 PM - 8:30 PM
241 Grotto Avenue Pawtucket, RI 02860
Entry Fee: $15.00 for the tour and tasting.
(Includes a Foolproof Brewery pint glass)
Food will be available at additional cost.
Open to all over 21 years of age.
The concept of LOCAL GREEN: Meet & Greet is simple Urban Greens Members and fans support a local business at a pre-determined time and date. Members get to meet each other and support the local economy. It is a win-win!
SPEND SOME MONEY
(on local products)
MEET NEW PEOPLE
LOCAL GREEN Meet & Greets are adapted from CASH MOBS. Click the link to learn more about them.
Why Buying Local is Powerful
What you may not know about Collard Greens!
by Lara Moritz
of My Chef Lara
I have to be honest with you. Collard greens are not my favorite but in the spirit of what is good and healthy and seasonal I am here to let you know what is great about Collard Greens!
The cholesterol-lowering ability of collard greens may be the greatest of all commonly eaten cruciferous vegetables. In a recent study, steamed collard greens outshined steamed kale, mustard greens, broccoli, Brussels sprouts, and cabbage in terms of its ability to bind bile acids in the digestive tract. This means that collard greens has a fabulous ability to lower cholesterol and good for the digestion. What is better than that? ;)
When eating anything I am not absolutely overjoyed about a combination of bacon and sesame oil is always a good way to help the medicine go down. This vegetable was made famous by the South but no reason not to mix it up a bit and throw in some Asian influence.
Eat! Cook! And be happy!!!....and eat your greens!
Your Chef, Lara
Fresh collard greens cooked with onion, garlic, chile pepper flakes, bacon fat, and dark sesame oil.
We use bacon fat here primarily for flavor. Bacon fat provides an excellent balance to the natural bitter of the collard greens. That said, you can easily skip the bacon fat and just use a little more olive oil.
• Prep time: 5 minutes
• Cook time: 20 minutes
• Yield: Serves 4.
• 2 lbs collard greens, tough stems discarded, leaves chopped
• 2 Tbsp medium onion, chopped
• 1 large garlic clove, minced
• 2 teaspoons bacon fat
• 1 Tbsp olive oil
• 2 Tbsp dark sesame oil (Dynasty or comparable)
• Chili pepper flakes, a pinch
• Salt, a couple pinches
• Sugar, a couple pinches
1 Use a large skillet with a tight fitting cover. Melt bacon fat and heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and cook until fragrant, about 30 seconds.
2 Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-15 minutes. (Note that young collard greens will cook up relatively quickly. Older greens may take upwards of 45 minutes to tenderize.)
If you want, serve with barbecue sauce.
Source: Simply Recipes.com
The poor Brussel Sprouts! So misunderstood.
Brussel Sprouts can be sweet, savory, crunchy, soft and delicious…it is all about how you prepare them. They are often in season and they last quite awhile if you buy them on the stalk. As you have noted in previous articles – I will eat any vegetable roasted but there are so many ways to use the lowly brussel sprout.
This month I am going to provide a hash recipe for you. The reason I love this recipe is because the corn bread is sweet and the sprouts are savory with a slight sweetness due to roasting. So enjoy the recipe and enjoy your brussel sprouts!
Toasted Corn Bread Hash with Brussels Sprouts
1 1/4 cups all-purpose flour
3/4 cup cornmeal
1 tablespoon baking powder
2 large eggs
1 cup milk
6 tablespoons unsalted butter, melted
2 tablespoons honey
1 pound brussels sprouts
2 tablespoons mustard oil or vegetable oil
Pinch of crushed red pepper
Freshly ground black pepper
Preheat the oven to 400°. Butter and flour a 9-inch square baking pan. In a large bowl, whisk the flour with the cornmeal, baking powder and 1/2 teaspoon of salt. In a medium bowl, whisk the eggs to mix, then whisk in the milk, butter and honey. Using a rubber spatula, lightly stir the wet ingredients into the dry; stir until just blended. Scrape the batter into the prepared pan and bake for about 25 minutes, or until the corn bread springs back when lightly pressed. Transfer the corn bread to a rack to cool. Cut half of the corn bread into 3/4-inch cubes. Wrap the remaining corn bread and reserve for another use.
In a medium saucepan of boiling salted water, cook the brussels sprouts until crisp-tender, about 3 minutes. Drain and slice lengthwise 1/3-inch thick.
In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the corn bread cubes, sprinkle with the crushed red pepper and cook over high heat until browned all over, about 30 seconds per side. Transfer to a platter. Add the remaining 1 tablespoon of oil to the skillet. Add the brussels sprouts and cook over moderately high heat, stirring, until hot, about 1 minute. Season with salt and black pepper and gently stir in the corn bread. Transfer the hash to the platter; serve.
Toasted Corn Bread Hash with Brussels Sprouts by Chef Deb Fernandez of Home Star Cuisine
Brussel sprouts hold a very special place in the pantheon of vegetables in my family. My mother-in-law, who is English, absolutely insists that they be served at Thanksgiving, and she has declared that all adults must eat at least one, whether they like it or not, or it wouldn't truly be a holiday. So everyone dutifully ate their sprout, year after year, because they love her and want to make her happy, and also they want to be allowed to eat the turkey and all the rest!
But she's getting a bit older and it has fallen to me and my sisters-in-law to begin to provide some of the side dishes. So one year I decided to take on the time-honored tradition of the boiled holiday brussel sprout and come up with something that we could all enjoy. So the following recipe was born. It is a great hit with everyone, though I do still boil a few sprouts for my dear mother-in-law.
I know sprouts aren't necessarily the top vegetable on everyone's list (they aren't on mine, but that's mainly because every vegetable can't be my favorite), but I think that all but the most die-hard brussel sprout disdainers will enjoy my roasted brussel sprouts with parsley, lemon, and grano padano.
Roasted Brussel Sprouts with parsley, lemon, and grano padano
1 lb. brussel sprouts, halved
1 tablespoon olive oil
salt and pepper to taste
1 teaspoon sugar
1 tablespoon finely grated lemon zest
¼ cup finely chopped parsley
1 – 2 oz. finely grated grano padano or parmesan cheese
Preheat oven to 425 degrees.
In a mixing bowl, toss brussel sprouts, olive oil, salt, pepper, and sugar. Place on a baking sheet that has been sprayed with pan spray. Put the pan in the oven and roast for 20 minutes or until tender and beginning to brown, stirring once after 10 minutes.
Toss roasted sprouts immediately with lemon zest, parsley, and grated cheese. Enjoy!