Wild Song Carrot Salad

From Emily Koehler — Blog by Emily Koehler

July 7, 2009

A carrot salad recipe I created after coming home with a bushel of rainbow colored carrots, that me and my son helped harvest from my mother’s farm.

6 large carrots peeled, and shreded
1 orange, peeled and cut into smal bite size pieces
1 medium apple cut into small pieces
1 large stalk of celery, chopped into small pieces
2 green onions, sliced fine
1/2 cup raisins
1/2 cup sunflower seeds
Mayonnaise to taste
1 tbs apple cider vinegar
2 tbs honey
dash of salt and pepper

Directions
Using a large bowl grate the carrot on the large side of grater.
Add remaining ingredients and mix well.
Serve chilled.

Wild Onion & Mushroom Quiche

From Emily Koehler — Blog by Emily Koehler

May 13, 2009

INGREDIENTS:

1 Pie Crust

2 tablespoons unsalted butter

1 tablespoon olive oil

1 cup thinly sliced wild onion (you can use green onions)

1 cup thinly sliced chives

1 cup thinly sliced (wild) leeks, including half of the green

8 ounces thinly sliced baby bella mushrooms

2 teaspoons fresh thyme

1 teaspoon minced garlic

1 teaspoons salt, plus 1/4 teaspoon

1/2 teaspoon fresh ground white pepper

1/2 cup heavy cream

6 large eggs

1/8 teaspoon freshly ground nutmeg

1 1/2 ounces grated swiss, plus 1 1/2 ounces

DIRECTIONS:
Preheat oven to 350 degrees F.

Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and place crust on a wire rack to cool.

Set a 12-inch saute pan over medium heat, and add the butter and olive oil and once the butter is melted, add the wild onions,chives, and leeks to the pan and cook, stirring occasionally, until the onions and leeks are wilted, and lightly caramelized, about 8 minutes. Add the mushrooms, thyme, and garlic to the pan and season with 1 teaspoon of the salt and the pepper. Cook the onions and mushrooms, stirring occasionally, until most of the moisture has cooked out of the mushrooms and they are caramelized, 8 to 10 minutes. Remove the pan from the heat and allow the onions and mushrooms to cool for 10 minutes before placing in the pie crust.

In a medium bowl, combine the heavy cream, eggs, remaining 1/4 teaspoon salt and the nutmeg and whisk until just combined. Stir 1 1/2 ounces of the grated cheese, then pour the cream mixture over the onion mixture, and sprinkle the remaining cheese over top. Place the pie tin on a sheet pan and place in the oven. Bake until golden brown, and the custard has set, 35 to 40 minutes. Be sure to rotate the sheet pan after 15 to 20 minutes to ensure even browning.

Spring Stew

From Emily Koehler — Blog by Emily Koehler

April 16, 2009

The edibles I have gathered from my backyard.

1/2 ounce dried Morels
1 cup warm water
6 whole Artichoke hearts (best if fresh, or frozen)
1 large lemon
1 tablespoon extra-virgin olive oil
8 green onions, cut into 1/2-inch pieces
1 cup Asparagus
6 clove garlic, peeled
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
1/2 cup dry white wine
2 1/2 cups reduced-sodium vegetable broth
1/2 teaspoon salt
1 cup peas, fresh or frozen
4 teaspoons butter
Freshly ground pepper, to taste
1/4 cup chopped fresh chives (optional)
1/4 cup chopped fresh parsley (optional)

Directions

Cover mushrooms with warm water in a small bowl. Let stand for 30 minutes. Strain, reserving liquid. Rinse the mushrooms well under cold water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any dirt.

Heat oil in a large deep skillet or Dutch oven over medium heat. Add onions, Asparagus, garlic, thyme, mushrooms and the artichoke hearts; Use canned Artichokes if you cannot find fresh, or use frozen. Cook, stirring often, until the vegetables start to brown, about 5 minutes. Add wine and cook until slightly reduced, 2 to 3 minutes. Add broth, salt and the reserved mushroom liquid. Cover and cook over low heat until the artichoke hearts and Asparagus are almost tender, 15-30 minutes.
Stir in peas. Increase heat to medium, cover and cook for 10 minutes more. Stir in butter and the reserved lemon juice. Season with brown or wild rice. Serve the stew in shallow bowls, garnished with chives and parsley.