Good afternoon everyone. How have you been? Had a good couple of weeks…enjoying the rain? Let me start by saying...HAPPY SPRING!!!
I’ve decided I have a love hate relationship with the rain. I know we need it and I love it for the nourishment it gives the Earth…on the other hand I hate how it make me incapable of prepping the ground at the farm and the stress it caused each day I get farther behind….what’s a girl to do?
Speaking of girls…I want to introduce you to the new girls on the Farm. They are beautiful, playful, cheerful and loving life. I never imagined the instant effect they would have on my life. I love when they crowd around me and start pecking at my shoes or even my earring when I bend down to give them hugs. They seem to have a fascination with shoes…it is quite entertaining. Because of their severe de-beaking, they are unusually gentle with their pecking…sad for them…good for the kids.
I’ve decided I have a love hate relationship with the rain. I know we need it and I love it for the nourishment it gives the Earth…on the other hand I hate how it make me incapable of prepping the ground at the farm and the stress it caused each day I get farther behind….what’s a girl to do?
Speaking of girls…I want to introduce you to the new girls on the Farm. They are beautiful, playful, cheerful and loving life. I never imagined the instant effect they would have on my life. I love when they crowd around me and start pecking at my shoes or even my earring when I bend down to give them hugs. They seem to have a fascination with shoes…it is quite entertaining. Because of their severe de-beaking, they are unusually gentle with their pecking…sad for them…good for the kids.
In only a matter of days they are already flying into their coop (an amazing feat considering they have never flown in the 18 months they have been alive) dust bathing and laying eggs. They are curious about my treat concoction I made for them. Organic Kefir, Organic Polenta and Organic Rolled Oats…trying to help them with wonderful nourishment to overcome their malnourished state. The last thing I need to find is Black Oil Sunflower Seeds to help them with the feathers they need to re-grow. They’re not really excited about the veggies I gave them yesterday…but I think they will come around. :) Just like a kid…have to give them veggies over and over and over to change their little taste buds I've never thought about it but….do chickens even have taste buds?
I want to send out a HUGE Thank you to everyone who helped make this possible. We are grateful for your encouragement and support. My life will never be the same. For everyone who donated, please start saving egg cartons so that I can start sharing eggs as soon as they are consistently laying!
I almost have their enclosure finished to keep them safe and predators out. I have a little wish list for supplies in case anyone has these things laying around and wouldn't mind letting go of them. We are also still accepting donations if anyone still would like to...those girls are eating their little hearts out! Just visit the chicken page and lick the donate button.
Wish List
2x4's
Sheets of Plywood
Chicken Wire
7' or 8' T Posts
Additional Waterers or Feeders
Lots of wonderful things are happening here at MVF...more next week!
Here is your recipe!
I designed this dish with nettles, but it also works well with any wild green. Blanched, nettles and dandelions will keep their emerald loveliness even after a good 15 minutes of cooking, which makes this risotto visually stunning. If you have leftovers, you can add the risotto to a beaten egg, form into patties or balls, roll in breadcrumbs, and fry in olive oil. It is delicious. Ingredients
1. Bring a large pot of water to a boil and add a handful of salt.
2. Grab the nettles with tongs and put them into the boiling water. Stir the greens and let boil for about 1 to 2 minutes for dwarf nettles, 4 to 5 minutes for regular nettles. (Dandelion or chicory greens need about 3 to 5 minutes to get tender yet still bright green. Amaranth, orach, and lamb’s-quarter can handle a full 5 minutes.)
3. Remove the greens with a skimmer or tongs and immediately dump them into a big bowl of ice water. Once the greens are cool, drain them in a colander.
4. Roll up the greens in a cloth or tea towel. Twist one end of the cloth one way, then the other end of the cloth the other (like a candy wrapper) and squeeze out as much moisture as you can.
5. Chop the greens finely (don’t use a food processor, or you will get mush). The finer you chop, the smoother your risotto will be. Remove any stray stems.
6. Melt 2 tablespoons of the butter in a large saucier or heavy pot over medium-high heat. Wait until the butter stops frothing and add the shallot. Cook for 2 to 3 minutes, stirring often.
7. Add the garlic and the rice and stir to combine. Stirring constantly, cook everything for a minute or so or until all the rice is well coated with butter.
8. Stir 1 teaspoon of salt and 1 cup of the beef stock into the rice and increase heat to high. When the rice starts boiling strongly, turn down the heat to medium and stir often, at least every minute or so, until the rice absorbs the stock. Repeat with a second cup of stock.
9. When the second cup is absorbed, add the greens and the third cup of stock. If using store-bought broth, switch to water for this third cup—otherwise your risotto could become too salty. Stir well to combine. Keep stirring constantly to develop the creaminess in the risotto and to distribute the greens evenly. Let the stock absorb well.
10. Add additional salt, if desired. The risotto may need another full cup of stock or water, as you want the dish to be loose, not firm (and you will need at least a little more stock to loosen the risotto for the cheese).
11. Add the final tablespoon of butter as well as the cheese. Stir everything well and let the butter and cheese melt in the risotto for about 2 or 3 minutes, stirring often. Serve immediately.
Makes 2 servings as a main course or 4 as an appetizer
Note: Depending on the variety of greens, you will need four or five big tongfuls to get your cup of cooked greens. One tip: Regular nettles (Urtica dioica) are more substantial than their daintier cousins, the dwarf nettle (U. urens) and retain more of their volume when cooked. Also, I say tongfuls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. If you are using another wild green, you can just pick them up by hand
I almost have their enclosure finished to keep them safe and predators out. I have a little wish list for supplies in case anyone has these things laying around and wouldn't mind letting go of them. We are also still accepting donations if anyone still would like to...those girls are eating their little hearts out! Just visit the chicken page and lick the donate button.
Wish List
2x4's
Sheets of Plywood
Chicken Wire
7' or 8' T Posts
Additional Waterers or Feeders
Lots of wonderful things are happening here at MVF...more next week!
Here is your recipe!
I designed this dish with nettles, but it also works well with any wild green. Blanched, nettles and dandelions will keep their emerald loveliness even after a good 15 minutes of cooking, which makes this risotto visually stunning. If you have leftovers, you can add the risotto to a beaten egg, form into patties or balls, roll in breadcrumbs, and fry in olive oil. It is delicious. Ingredients
- Salt
- 1 cup cooked, drained nettles or other wild greens (see note)
- 3 tablespoons unsalted butter, divided
- 1 large shallot, minced
- 3 cloves garlic, minced
- 1 cup carnaroli, Arborio, or vialone nano risotto rice
- 2 to 4 cups beef stock,* divided
- 2 to 3 tablespoons grated pecorino or Parmigiano-Reggiano cheese
1. Bring a large pot of water to a boil and add a handful of salt.
2. Grab the nettles with tongs and put them into the boiling water. Stir the greens and let boil for about 1 to 2 minutes for dwarf nettles, 4 to 5 minutes for regular nettles. (Dandelion or chicory greens need about 3 to 5 minutes to get tender yet still bright green. Amaranth, orach, and lamb’s-quarter can handle a full 5 minutes.)
3. Remove the greens with a skimmer or tongs and immediately dump them into a big bowl of ice water. Once the greens are cool, drain them in a colander.
4. Roll up the greens in a cloth or tea towel. Twist one end of the cloth one way, then the other end of the cloth the other (like a candy wrapper) and squeeze out as much moisture as you can.
5. Chop the greens finely (don’t use a food processor, or you will get mush). The finer you chop, the smoother your risotto will be. Remove any stray stems.
6. Melt 2 tablespoons of the butter in a large saucier or heavy pot over medium-high heat. Wait until the butter stops frothing and add the shallot. Cook for 2 to 3 minutes, stirring often.
7. Add the garlic and the rice and stir to combine. Stirring constantly, cook everything for a minute or so or until all the rice is well coated with butter.
8. Stir 1 teaspoon of salt and 1 cup of the beef stock into the rice and increase heat to high. When the rice starts boiling strongly, turn down the heat to medium and stir often, at least every minute or so, until the rice absorbs the stock. Repeat with a second cup of stock.
9. When the second cup is absorbed, add the greens and the third cup of stock. If using store-bought broth, switch to water for this third cup—otherwise your risotto could become too salty. Stir well to combine. Keep stirring constantly to develop the creaminess in the risotto and to distribute the greens evenly. Let the stock absorb well.
10. Add additional salt, if desired. The risotto may need another full cup of stock or water, as you want the dish to be loose, not firm (and you will need at least a little more stock to loosen the risotto for the cheese).
11. Add the final tablespoon of butter as well as the cheese. Stir everything well and let the butter and cheese melt in the risotto for about 2 or 3 minutes, stirring often. Serve immediately.
Makes 2 servings as a main course or 4 as an appetizer
Note: Depending on the variety of greens, you will need four or five big tongfuls to get your cup of cooked greens. One tip: Regular nettles (Urtica dioica) are more substantial than their daintier cousins, the dwarf nettle (U. urens) and retain more of their volume when cooked. Also, I say tongfuls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. If you are using another wild green, you can just pick them up by hand
Wild Greens Risotto Hank Shaw's exclusive web recipe
He designed this dish with nettles, but it also works well with any wild green. Blanched, nettles and dandelions will keep their emerald loveliness even after a good 15 minutes of cooking, which makes this risotto visually stunning. If you have leftovers, you can add the risotto to a beaten egg, form into patties or balls, roll inchic breadcrumbs, and fry in olive oil. It is delicious.
Ingredients
1. Bring a large pot of water to a boil and add a handful of salt.
2. Grab the nettles with tongs and put them into the boiling water. Stir the greens and let boil for about 1 to 2 minutes for dwarf nettles, 4 to 5 minutes for regular nettles. (Dandelion or chicory greens need about 3 to 5 minutes to get tender yet still bright green. Amaranth, orach, and lamb’s-quarter can handle a full 5 minutes.)
3. Remove the greens with a skimmer or tongs and immediately dump them into a big bowl of ice water. Once the greens are cool, drain them in a colander.
4. Roll up the greens in a cloth or tea towel. Twist one end of the cloth one way, then the other end of the cloth the other (like a candy wrapper) and squeeze out as much moisture as you can.
5. Chop the greens finely (don’t use a food processor, or you will get mush). The finer you chop, the smoother your risotto will be. Remove any stray stems.
6. Melt 2 tablespoons of the butter in a large saucier or heavy pot over medium-high heat. Wait until the butter stops frothing and add the shallot. Cook for 2 to 3 minutes, stirring often.
7. Add the garlic and the rice and stir to combine. Stirring constantly, cook everything for a minute or so or until all the rice is well coated with butter.
8. Stir 1 teaspoon of salt and 1 cup of the beef stock into the rice and increase heat to high. When the rice starts boiling strongly, turn down the heat to medium and stir often, at least every minute or so, until the rice absorbs the stock. Repeat with a second cup of stock.
9. When the second cup is absorbed, add the greens and the third cup of stock. If using store-bought broth, switch to water for this third cup—otherwise your risotto could become too salty. Stir well to combine. Keep stirring constantly to develop the creaminess in the risotto and to distribute the greens evenly. Let the stock absorb well.
10. Add additional salt, if desired. The risotto may need another full cup of stock or water, as you want the dish to be loose, not firm (and you will need at least a little more stock to loosen the risotto for the cheese).
11. Add the final tablespoon of butter as well as the cheese. Stir everything well and let the butter and cheese melt in the risotto for about 2 or 3 minutes, stirring often. Serve immediately.
Makes 2 servings as a main course or 4 as an appetizer
Note: Depending on the variety of greens, you will need four or five big tongfuls to get your cup of cooked greens. One tip: Regular nettles (Urtica dioica) are more substantial than their daintier cousins, the dwarf nettle (U. urens) and retain more of their volume when cooked. Also, I say tongfuls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. If you are using another wild green, you can just pick them up by hand
He designed this dish with nettles, but it also works well with any wild green. Blanched, nettles and dandelions will keep their emerald loveliness even after a good 15 minutes of cooking, which makes this risotto visually stunning. If you have leftovers, you can add the risotto to a beaten egg, form into patties or balls, roll inchic breadcrumbs, and fry in olive oil. It is delicious.
Ingredients
- 1 cup cooked, drained nettles or other wild greens (see note)
- 3 tablespoons unsalted butter, divided
- 1 large shallot, minced
- 3 cloves garlic, minced
- 1 cup carnaroli, Arborio, or vialone nano risotto rice
- 2 to 4 cups beef stock,* divided
- 2 to 3 tablespoons grated pecorino or Parmigiano-Reggiano cheese
1. Bring a large pot of water to a boil and add a handful of salt.
2. Grab the nettles with tongs and put them into the boiling water. Stir the greens and let boil for about 1 to 2 minutes for dwarf nettles, 4 to 5 minutes for regular nettles. (Dandelion or chicory greens need about 3 to 5 minutes to get tender yet still bright green. Amaranth, orach, and lamb’s-quarter can handle a full 5 minutes.)
3. Remove the greens with a skimmer or tongs and immediately dump them into a big bowl of ice water. Once the greens are cool, drain them in a colander.
4. Roll up the greens in a cloth or tea towel. Twist one end of the cloth one way, then the other end of the cloth the other (like a candy wrapper) and squeeze out as much moisture as you can.
5. Chop the greens finely (don’t use a food processor, or you will get mush). The finer you chop, the smoother your risotto will be. Remove any stray stems.
6. Melt 2 tablespoons of the butter in a large saucier or heavy pot over medium-high heat. Wait until the butter stops frothing and add the shallot. Cook for 2 to 3 minutes, stirring often.
7. Add the garlic and the rice and stir to combine. Stirring constantly, cook everything for a minute or so or until all the rice is well coated with butter.
8. Stir 1 teaspoon of salt and 1 cup of the beef stock into the rice and increase heat to high. When the rice starts boiling strongly, turn down the heat to medium and stir often, at least every minute or so, until the rice absorbs the stock. Repeat with a second cup of stock.
9. When the second cup is absorbed, add the greens and the third cup of stock. If using store-bought broth, switch to water for this third cup—otherwise your risotto could become too salty. Stir well to combine. Keep stirring constantly to develop the creaminess in the risotto and to distribute the greens evenly. Let the stock absorb well.
10. Add additional salt, if desired. The risotto may need another full cup of stock or water, as you want the dish to be loose, not firm (and you will need at least a little more stock to loosen the risotto for the cheese).
11. Add the final tablespoon of butter as well as the cheese. Stir everything well and let the butter and cheese melt in the risotto for about 2 or 3 minutes, stirring often. Serve immediately.
Makes 2 servings as a main course or 4 as an appetizer
Note: Depending on the variety of greens, you will need four or five big tongfuls to get your cup of cooked greens. One tip: Regular nettles (Urtica dioica) are more substantial than their daintier cousins, the dwarf nettle (U. urens) and retain more of their volume when cooked. Also, I say tongfuls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. If you are using another wild green, you can just pick them up by hand
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