CropLife Retail Week: Sunbelt Ag Expo Cancelled, PrecisionAg Tech Hub Debut, and Cooking with Amy!
July 31, 2020 
Editors Paul Schrimpf and Eric Sfiligoj discuss the latest outdoor trade show to call off because of COVID-19, the start of the PrecisionAg Tech Hub, China news, and the launch of a new weed cooking segment.
Paul Schrimpf – [email protected]
Eric Sfiligoj – [email protected]
Twitter – @croplifemag
Cooking with Amy Asmus video segment recorded by Garrett Asmus.
Beef, Caramelized Onion and Lamb’s Quarter Burgers with Flash Pickled Purslane
Cooking With Amy Recipes:
Beef, Caramelized Onion and Lamb’s Quarter Burgers
Makes 8 large burgers (depending on the size of “large” to you)
Barbecuing burgers is a summer tradition for many. Why not throw in some nutritious lamb’s quarters? I think they keep the burgers moist, but it’s also a great way to hide greens from kids. The caramelized onion and thyme give savory depth to the burgers!
Ingredients
- 3 tbsp – olive oil
- 1/2 – large onion, chopped
- 3 tbsp – balsamic vinegar
- 4 oz (4 cups packed) – lamb’s quarter leaves, roughly chopped
- 1 tsp – each salt and pepper plus a pinch of salt
- 1 lb – ground beef (lean creates dry burgers)
- 1 – large egg yolk
- 1 tbsp – thyme, chopped
The key to caramelizing onions
Adding a pinch of salt seasons the onions while speeding up the caramelization. The salt will suck moisture out of the onions to evaporate. Be cautious not to add too much salt. Deglazing works by loosening the onion slices while the water evaporates almost immediately.
Directions
- In a large skillet, heat the olive oil over the medium heat. Add the onion when the oil is hot (you will know when the oil runs in the pan with thinner consistency). Add a pinch of salt.
- If you would like, add a pinch of ground black pepper and a very small amount of sugar. Continue to stir the onions. After a minute or so, you will notice that they stick to the bottom of the pan and turn dark in color.
- Scrape the bottom of pan with the wooden spoon to incorporate the caramelized bits into the onion. Continue stirring and watch as the onions’ color turns darker. If you feel that the onions are sticking to the bottom of the pan too much, add a very small amount of water to the pan and stir vigorously; this is called deglazing.
- Continue this process until the onions are a deep brown. Do a final deglazing with the balsamic vinegar. Remove from heat, place on a plate as a thin layer and let cool.
- Combine the onions with lamb’s quarters.
- Meanwhile, in a large bowl, mix the ground meat with the salt, pepper and thyme. In a food processor, blend the lamb’s-quarters mixture for 1 minute.
- Stir into the bowl with the ground meat. Mix well. It should look greenish. Using your hands, shape into burger patties.
- To cook the burgers, heat 1/2-inch of vegetable oil into a large saucepan at medium heat. Cook on each side for 6 to 8 minutes. Test one to make sure it’s cooked through.
- Serve with Purslane Potato Salad!
Roast Chicken with Flash Pickled Purslane
Serves 8
Lately the weather here in Southern Ontario has been a feeling like autumn in August. As I watch the tomatoes struggle to ripen on the vine, this classic roast keeps me warm. The acidity of the purslane mixed with the savory flavors of the chicken and vegetables marry very well. Feel free to add a bit of garlic or taragon to the pickling liquid, if you so choose. Be creative! This recipe is by no means concrete.
Ingredients
- 1 cup – apple cider vinegar
- 4 tbsp – sugar
- 1 tsp – salt
- 1/2 cup – water
- 2 handfuls – purslane
- 1 (1.6kg) – Whole Chicken
- Olive oil
- 1 lemon, cut in half
- Fresh thyme
- salt and pepper
- 2 – medium onions, peeled and quartered
- 2 – carrots, peeled and quartered
- 2 sticks – celery, sliced lengthwise and cut in thirds
- 1 bulb – garlic, cut in half
- A bunch of fresh thyme, rosemary, sage, etc. (your favorite herbs)
Directions
Pickling the Purslane
- Combine vinegar, sugar, salt and water in a stainless steel bowl; stir to dissolve the salt and sugar.
- Add the purslane to the brine and make sure it is completely submerged. Cover and let soak for at least 2 hours (perfect amount of time for the chicken to roast!)
Roast Chicken and Vegetables
- Pre-heat oven to 350°F. Rub the top of the bird with olive oil. Season the top and inside cavity with salt and pepper, and add the thyme and lemon to the cavity.
- Toss the vegetables, olive oil, herbs, salt and pepper together. Place them at the bottom of a roasting pan. Place the chicken on top.
- Roast the chicken and vegetables together for about two hours, or until the meat thermometer, reads 165°F when stuck into the upper thigh cavity.
- When the chicken is done, carve it into eight pieces (two breasts cut in half, two thighs, two legs) or however you’d like. Serve with pickled purslane on top of the roast chicken and vegetables.
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