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When It Snows In May, The Restless Hop Grower

It is the middle of May and it has been snowing all day. We can see our breath when we step outside and flakes are zipping in a horizontal line across our kitchen window. We've decided to make the most of our farming pause.
Our first CSA baskets of the season brought something unique to the tables of our members --- hop shoots! Hop shoots are quite a peculiar addition to the dinner table. Allegedly the most expensive vegetable out there, I'll be the first to admit that hop shoots take some tweaking in the kitchen. The accepted wisdom among hop growers says, "cook them just as you would asparagus"... we've only prepared them for a single dinner, each of the last two springs. Far from experts, we've resorted to culinary wisdom on the world wide web. We're still left with more questions than answers.
Today that stops. Today we're exploring the applications for hop shoots and leaves in the Hop Haus kitchen. Care to join us? I'm no Julia Child, so stick with me ;)

Recipe 1:
Bean salad (adapted) with hop shoots
This recipe has proven itself as a family favorite and *bonus* easily transported and does not require strict temperature controls. These qualities make my life easier, which makes me happy!
Ingredients- Add these to a large mixing bowl.
Beans - Today we used four strained cans of beans and a half gallon of frozen beans from last season's garden
Herbs - Add what you enjoy. I added a tsp each of rosemary and oregano
Zingers - tbsp minced garlic, one half to one whole onion thinly sliced&chopped. If it compliments the color pallet nicely, I add a red onion!
From the cupboard - Combine these in a medium mixing bowl then pour over other ingredients: one cup apple cider vinegar, half cup sugar, half cup oil, tsp salt, tsp pepper.
Hop Shoots- I pulled leaves from the young shoots and boiled the stalks for a few minutes to tenderize. After boil, let stalks cool. Chop into desired length. Add to salad mixture. Cover and chill for 24 hours. After the requisite chill period, pull bowl from fridge, turn over contents, enjoy!



Next we tried juicing the leaves. According to our cursory internet search, the leaves are not harmful if ingested, and may be helpful in reducing inflammation and dental issues. (http://www.acs.org/content/acs/en/pressroom/presspacs/2014/acs-presspac-march-5-2014/Hop-leaves-discarded-in-beer-brewing-have-substances-that-could-fight-dental-diseases.html) 
 I'm game. Let's see how this plays out. 

First recipe included hop leaves of nine varieties (great opportunity to review for pests and other grower concerns), a beat up pear, two red apples, a hand full of carrots --(what I'd ordinarily add to a spinach or kale juicing).


Next, we mixed the kid pleaser.
Pineapple (from a can because we live in Ohio not Hawaii), bananas and hop leaves.

Finally we tried granny smith apples, seedless grapes, and hop leaves.


These concoctions are chilling. We'll post an update after the taste test. 
Tonight, hop shoots, steak, and taters for the happy husband. We'll share that recipe as well.

Have you cooked with hop shoots? Juice? How did it go? The internet needs more hop cooking resources!! 

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