Beautiful, Edible Versatile Sexy, Saffron
One of the farm staples grown in Gina Emu's Garden is Crocus sativus or Safffon Crocus. The beautiful intense purple flowers fill our raised beds in Fall and each of the three crimson threads of the flower's stigmas are carefully harvested and dried by hand. These crocus are not the typical flower that heralds the coming of Spring along our Hudson Valley, NY landscapes. This delicate flower is planted in August and harvested in late September.
It is unusual for the Saffron Crocus to produce and return in our environment (zone 5-B) but a great success rate has occurred! Classes and bulb sales will be offered at The Flying Emu farm store soon. Farm grown saffron is sold in very small quantities beginning in October as well as saffron lip balms. Dried flower petals make for an unusual impact as a strewing accent for weddings and other events and can be ordered on line or picked up at the farm store.
Saffron has been cultivated for over 3,500 years by multiple cultures across the globe for it's unique flavor, color and legendary properties. In addition to customary use in rice dishes, there are many unique ways in which to use these delicate threads of color and flavor and they contains a rich source of antioxidants. Ancient legends attest to it's aphrodisiac properties and in matters of love, a little help often goes a long way!
How to use Saffron
Less is more! The delicate floral flavor could be easily overpowered by a bitter taste if adding more than 2-3 threads per serving. For example, a serving for four would require no more than 8 threads. Lighter colored foods such as eggs, white meat chicken, seafood and eggs are a perfect canvas for saffron creations. Liquids such as lightly colored broths, pale milk and cream based sauces and custards make the best carriers for flavorful, colorful dishes as the color does not change when added to these substances.
Crush the threads in a clean mortar and pestle or crumble them between your fingers to release the full flavor. Steep the crushed threads in stock, warm water, white wine or milk for about 30 minutes. Add to your recipe as the amount of liquid that is called for. For dishes such as paella toast in a hot cast iron skillet for one to two minutes, then crush. Do not allow the threads to bum and stir frequently! Always invest in excellent quality well packaged and properly stored saffron.
Saffron Rice
Ingredients
1 1/2 cups Organic chicken stock
1 cup basmati rice
1 teaspoon kosher salt
2 tablespoons unsalted butter
8 threads Thunderhorse Hollow Farm Grown Saffron
1). Heat 1/4 cup of the chicken stock in a pan on low or in a microwaveable bowl on medium-low until hot. Do not boil!. add crush saffron threads and let them soak until the liquid becomes a lovely yellow-golden color.
2). Place the chicken stock that does not contain the saffron infusion into a small pot and heat slowly until it reaches a low boil. Do not use a high heat setting.
3) Rinse the rice under cold water until it rinses clear.
4).Melt the butter slowly in a medium sized pot, stir in salt and rice. Stir constantly until the butter is absorbed and the rice becomes soft and opaque. Do not brown the rice
5). Pour the chicken stock and the saffron infused stock over the rice, cover with a tight well fitting lid. Reduce the heat and simmer for 15 minutes or until all of the liquid is absorbed.
Serves 4
Fluff before plating. Garnish with Thunderhorse Hollow Farm fresh or dried edible flowers ( we love the look of our viola/nasturtium mix)
Happy Cooking Adventures!
Love,
Alice and Gina Emu
