Spring Radish Kimchi
YIELD: 3-4 SERVINGS
2 cups radish greens and bulbs
1 cup spring greens (raab, goosefoot, cress, choi/tatsoi)
2-4 tbsp sea salt
½ tsp sugar
1 tbsp fish sauce
4 cloves garlic, finely minced
½ cup green onion or chives, coarsely chopped
2 tbsp (or to taste) Korean chili flakes
*Optional – ¼ cup rice flour
1.Wash and trim roots from radishes. Halve or quarter any large radishes until all pieces are bite sized.
2. Salt radishes and spring greens. Massage the salt into all parts of the radish. Let sit for 20 minutes.
3. Massage the radishes again and let sit for 15 more minutes.
4. While the radishes are sitting, combine remaining ingredients and stir well.
5. Rinse the radishes and greens with cold water and squeeze out excess moisture.
6. Combine with seasoning paste and massage roughly to tenderize greens and force seasoning throughout.
7. *If using optional rice flour, combine rice flour with ½ cup cool water in a small pot and heat over medium heat until a thick porridge forms. Stir frequently while heating. Combine it with kimchi and allow kimchi to ferment at room temperature for up to one week. Burp the jars frequently if not using an air gap device. Refrigerate once desired sourness is reached.
From Chef Rob Dumas, Food Science Innovation Coordinator, University of Maine
Piquant Rhubarb Sauce
1 tbsp water
1 large onion, finely chopped – could substitute wild leeks (ramps)
3 cups washed, trimmed rhubarb stalks, cut into 3-inch pieces
½ cup turbinado sugar
2 tbsp red wine vinegar
Salt and pepper to taste
1. Heat water in saucepan, add onion, cook slowly for 10 minutes, making sure onions don’t brown.
2. Add rhubarb to cooked onions and stir in sugar, vinegar, and salt and pepper.
3. Simmer 20 minutes with lid on pan, until rhubarb is soft.
4. Remove lid and continue simmering until thick.
5. Sauce keeps in refrigerator for three days.
From “Maine Community Cookbook – Vol. 2” (copyright 2022) – recipe from Kate Huntress, Yarmouth
Creamy Sorrel Fiddlehead Soup
5 tbsp butter, divided
1 onion, chopped
1 stalk celery, chopped
3 cups broth (chicken or vegetable stock)
5 cups fiddleheads, blanched
2 cups uncooked French sorrel leaves, shredded
1 cup milk
1 cup cream
3 tbsp all-purpose flour
Salt and pepper to taste
1. Melt 2 tbsp butter in medium-sized stock pot and sauté onion and celery until tender
2. Add fiddleheads and broth. Cover and simmer 10 minutes.
3. Allow to cool, then pour soup into a blender. Add sorrel in thirds as you blend. Only fill the blender half full each time. Use a kitchen towel to hold the cover down. Pulse the mixture a few times to blend before leaving it on to pureé.
4. Pureé in batches until quite smooth. Pour into a clean pot (you can also use an immersion blender and blend directly into pot).
5.In a small saucepan, over medium heat, melt 3 tbsp butter. Stir in flour and add milk and cream. Stir until thick and bubbly. Do not boil. Add this to your soup and stir to blend. Season and serve.
Note: You can also add in minced garlic, sautéed with the celery and onion, for variation. Add the garlic after the onion turns translucent. Add in a dash of cayenne or curry powder for added kick.
From Mihku Paul, Wabanaki Foods In Maine Schools, Maine Department of Education