Cobble Hill CSA Haul
I want the recipes I create and post to be recipes that can be made by anyone. However, I realize that a lot of the ingredients I use might not be readily available. I would recommend that you purchase them if you can. I put them in the recipe because they are nutritionally superior or important to the taste/texture of the dish. Many are available mail order (such as sprouted wheat flour and coconut oil). Others can be found at organic specialty shops if you have one in your town. But if your shipment hasn’t come in yet or you can’t get to an organic grocery store, here are some substitutions.
Ramps – Ramps are small bulbs and leaves of a plant in the onion family. To me the taste is somewhere between a garlic and a leek. Depending on if you want your food to be more garlic-y or more onion-y, you could substitute with a clove of garlic, a green onion, or a leek at about a 1:1 ratio.
Rapadura/Sucanat/Evaporated Cane Juice – These are just types of unrefined sugars. Any one of them can be substituted for another. You could also use “Sugar in the raw” or even regular white sugar. I prefer not to use regular white sugar because of the extra refining that takes place. The unrefined versions will have a slight molasses flavor, but other than that, there is really no difference for the recipe. You can replace at a 1:1 ratio.
Fiddleheads – Fiidlehead ferms are highly seasonal and not available everywhere in the country, so don’t fret if you can’t find them. Just replace with an equal amount of chopped asparagus. The flavor and color is similar. They even have a similar texture.
Stinging Nettles – Any green leafy vegetable such as kale, chard or spinach will achieve much of the same flavor and texture.
Sour Milk – You can only use sour milk if you buy raw milk and let it sour. If you cannot or do not buy raw milk, you can substitute with an equal amount of buttermilk, plain yogurt, plain kefir (they sell it in some stores now – it is similar to a drinkable yogurt), or 1 cup of regular milk + 1 tablespoon of lemon juice or vinegar.
Sprouted Flour – I purchase this from the internet, so don’t worry if you can’t find it locally. You can order it. If you don’t have it, you can substitute for an equal amount of regular whole wheat flour. You will not be receiving the superior nutrition of the sprouted grain, however.
Masa Harina – This is a traditional corn meal made by soaking the corn in an alkaline solution before grinding into flour. This helps release more of the nutrients in corn to be bioavailable to you. If you don’t have this, you can substitute for an equal amount of corn meal or corn flour.
Coconut Oil – This is an ingredient I would recommend you purchase, even if you don’t get anything else. It has such wonderful health benefits and is so good to cook with since it can work even in high heat. If you don’t have it, you can replace with butter. However, you cannot cook butter on high heat like you can coconut oil. You will either need to lower the heat or cook with ghee.
Ghee – many Asian grocery stores or organic/gourmet grocery stores will carry this. It is clarified butter, so it can withstand higher temperatures. If you know how to clarify your own butter (I do not) you can use that. Otherwise, use butter (and keep the heat on medium) or use coconut oil.
Are there any other ingredients that I use that you don’t have? Let me know what other substitutions you need to know!