Invasive Species Workshop Recipes

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  • Garlic Mustard Kimchi
  • Garlic Mustard and Herb Tea
  • Garlic Mustard Pesto

 

Garlic Mustard Kimchi (20x recipe)

Ingredients:

  • 1/2 pound Garlic Mustard, cut into 1–inch pieces (only use tender stems and leaves)
  • 1/2 cup shredded radish
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tsp. lemon juice
  • 1/2 tsp. dried pepper flakes (this will be a mild-medium heat, use more to taste)
  • 1 quart kimchi pickling brine for soaking (1 quart water mixed with 1/4 cup salt)

• Optional: 1 teaspoon anchovy paste or fish sauce

Directions:

Soak the cut garlic mustard for about 2 hours in the soaking brine. After soaking, drain in a colander, saving some of the brine to add as needed. Place soaked mustard in a bowl and mix in all of the remaining ingredients, massaging as you go. Taste to check salt and spiciness level. The pepper quantity will vary with how piquant you want your ferment (remember heat is brought down just a touch during fermentation). The salt level is part of a successful ferment. You want to taste the salt in a pleasing way — like a chip — but you don’t want it to be overly briny. If it needs more salt, simply add a bit of the soaking brine until it tastes right. Press into jar, making sure that there is enough liquid to cover the mixture. You can place a rock on top to help keep submerged or press the mixture down once a day to make sure that it is covered by liquid. This small quantity will ferment in about 4-5 days. This is strong flavored and best served as a condiment. It goes nicely over a white meat or fish. It will keep refrigerated for 3-4 months. 

 

Garlic Mustard Tea with Herbs

Ingredients:

  • 4 cups picked garlic mustard leaves, lightly packed
  • A good handful of any garden herbs available; mint, rose hip, lavender, lemon balm, angelica, fennel, and cat nip are all nice

Directions:

  • Oxidation

Start by rolling the leaves between your palms with some pressure. The leaves should be bruised and it should release some juices. When all the leaves are crushed, it goes in a container with a lot of air between the leaves. Stir them around once in a while just to get them exposed to the oxygen. After 6 hours, it’s done.

  • Fermentation

Put the leaves into a plastic container with another one on top of the leaves with a weight inside, to give some pressure. It should be at ambient temperature for three days.

  • Roasting

Put the leaves in a thin layer in a sheet pan. Roast it at 300 °F, while stirring once in a while and breaking up the lumps. When the tea is almost completely dried and the leaves are getting golden, it is done. Seal in vacuum bags with some remaining air in it, or try to get as much air as possible out of a Ziploc bag and seal. Freeze it to make it stay fragrant and tasty for longer.

  • Brewing

Brew the tea at 200°F. Let it infuse for four minutes, strain. Let it cool slightly and pour over a potful of garden fresh herbs. Let it infuse one more minute then serve.

 

Garlic Mustard Pesto (6x recipe)

Ingredients:

  • 1 well packed cup of garlic mustard leaves, thoroughly washed, dried and chopped
  • 1 cup seasonal leafy green herb, or a mixture (ie. Basil, parsley, radish tops)
  • 2 cloves of garlic
  • ½ cup sunflower seeds
  • ¼ cup parmesan cheese (or substitute 2 tbsp. nutritional yeast for dairy free)
  • juice of 1 lemon
  • ½ cup olive oil plus more if needed
  • a few cranks of fresh ground pepper, and salt to taste

Directions:

Make sure that greens are washed very well, perhaps several good rinses in cold running water. Run greens through a salad spinner (or wring out and dry in a tea towel) to get rid of as much water as possible, then roughly chop. Roughly chop garlic (or if using green garlic chop into small pieces so it won’t get caught in food processor), then add all ingredients to food processor. Puree ingredients in the food processor until you have a fairly smooth paste with no chunks (you may need to add a bit more olive oil). Taste and add salt as needed. Store in the fridge for up to 1 week, or freeze leftovers for future use.



 

  
   
  
     
 
 
 
   
    
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