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Schezuan Button
​Recipes

​FOOD

COCKTAILS

The flowers are ideal used as a garnish in salads, soups and desserts like sorbets, where just the petals can be sprinkled for a milder reaction.

Szechuan Button Gorakhpaan Achaar

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Tomato pickle with Szechuan butto
​Ingredients: 4 Szechuan button, 5-6 cherry tomatoes, coriander leaves, salt, cumin powder, 2 cloves of roasted garlic, roasted mustard seed oil, red chilies, lemon/lime
Method:
Roast the cherry tomatoes in pan/charcoal and peel the skin
Grind together three Szechuan button, a handful of chopped coriander leaves, one red chilly, half a teaspoon of cumin powder, a pinch of salt, roasted garlic and roasted mustard seed oil. Add peeled roasted tomatoes in and grind further until it becomes smooth paste.
Squeeze half of a lemon juice. You may add lemon zest to add more aroma that comes from the essential oil in the lemon skin.
Take one Szechuan button and shred/peel the florets using small knife and your finger, for garnishing the pickle/achaar.
And now you have a mouth tingling tangy achhar. You may add roasted sesame seed, mustard seed, pumpkin seed or peanuts for more flavors. You can eat this with rice and curry, or use as dipping sauce for momo/dumplings, chapattis, pakauda etc.

BUZZ BUTTON SALT PRAWNS

Picture
INGREDIENTS
  • 1lb Gulf Prawns, unpeeled
  • Melted Butter
  • Poaching Liquid:
  • 2 cups Dry White Wine
  • 1 Celery Stalk, sliced
  • 3 cups Water
  • 2 Bay Leaves
  • 1 tsp Black Peppercorns
  • 1 Lemon
  • ½ Onion
  • 1 tsp Szechuan Peppercorns
  • 1 tbsp Salt
  • 1 tsp Coriander Seed
  • Buzz Button Dipping Salt:
  • Zest of 2 Lemons
  • 15 Buzz Buttons/Szechuan Buttons, green portions removed
  • 2 tbsp Sea Salt​
Prepare the poaching liquid:  Squeeze the juice from the lemon.  Combine both the lemon and the juice with all the other poaching liquid ingredients in a pot.Bring the liquid to a boil, then reduce the heat to a simmer.  Simmer for 20 minutes.
Use kitchen shears to cut up the back of the prawns’ shells to expose the vein.  Remove it with the tip of the shears or a knife (
video tutorial).
Bring the poaching liquid back to a boil.  Submerge the prawns in it, then remove the pot from the heat.
Let the prawns sit in the poaching liquid until their backs start to turn opaque (about 5 minutes).

SZECHUAN BUTTON & LIME SORBET WITH COCONUT CREAM

​WINE PAIRING - Kabinet Riesling
A tingly bitter-tangy palate cleanser to wow your guests. Serve in small quantities for the best effect, it doesn’t take much!
INGREDIENTS
  • 29 Szechuan/Buzz Buttons, yellow tops chopped, stems discarded
  • ½ cup Fresh Squeezed Lime Juice
  • 1 ½ cups Water
  • ½ cup + 2 tbsp Granulated Sugar
  • Coconut Cream
  • ½ can Coconut Milk
  • 1 ½ tbsp Superfine Sugar
  • 1 squeeze of Lime Juice
DIRECTIONS
In a blender combine the lime juice, water, sugar, and buzz buttons.  Blend to combine and puree the buttons.
Strain the mixture into a pitcher and put it into your refrigerator until it’s well chilled.
Churn the sorbet base in your ice cream machine according to the manufacturer’s instructions.
 Move the churned sorbet to your freezer and freeze.
Before serving, mix together the coconut milk, squeeze of lime juice & superfine sugar.
Serve the sorbet with some of the coconut cream.

More recipes from other sites

http://marxfood.com/chocolate-truffle-time/
https://www.koreaforniancooking.com/2010/04/recipe-buzz-button-browines/
http://marxfood.com/category/szechuan-button-recipes/
Mixologists have clocked on to the fun qualities of the buzzy flower.  Consider sprinkling some on the Cucumber Martini or drink with green apple
BOTANICAL BUZZ
Picture
Vodka, honey or maple syrup and fresh lemon juice, it’s dumped into a large rocks glass and topped with a small  yellow flower bud.
Verbena at The Chandelier Bar​  by Mariena Mercer
Picture
INGREDIENTS IN THE VERBENA COCKTAIL
​ 1 
1⁄2 oz Herradura blanco tequila
3 oz Yuzu-calamansi sour mix*
1 oz Ginger syrup*
6  Lemon verbena leaves
HOW TO MAKE THE VERBENA COCKTAIL
​Combine the lemon verbena leaves and ginger syrup in a cocktail shaker and muddle.
Add the remaining ingredients and ice and shake until well-chilled.
Strain into a double rocks glass filled with fresh ice.
Garnish with a Szechuan button.
*Yuzu-calamansi sour mix: Combine 1 cup water and 1 cup sugar in a saucepan. Heat slowly, stirring until sugar dissolves. Remove from heat and let cool. Combine with 1 cup freshly squeezed yuzu juice and 1 cup freshly squeezed calamansi juice.
**Ginger syrup: Combine 1 cup water, 1 cup sugar and ¼ pound ginger, peeled and thinly sliced, in a saucepan. Heat slowly, stirring until sugar dissolves. Simmer for 30 minutes. Remove from heat, let cool and strain out solids.
Penicillin at Plan Check
Picture
Mix Mezcal, ginger, lemon, agave and fennel. Top with fennel and Buzz Button.
Mala Colada at Maketto
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Shredded Flowers cooked with coconut milk, palm sugar, Chinese cinnamon, star anise and chile before it’s cooled and blended with white rum and lime juice. “Your tongue is prickly and tingly, but all of a sudden your mouth starts watering and you want another sip of the cocktail to taste the sweet coconut and tart lime, starting a vicious cycle that leads to an empty glass.
Nehi to a Grasshopper 
​
At Metropole at 21c Museum Hotel in Cincinnati
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Shredded Szechuan flowers and Concord grapes into a syrup, mixed with Catoctin Creek Watershed gin and yogurt for the Nehi to a Grasshopper cocktail. “It gives a slight tingling, which is balanced out by the sweetness of the grape and the creaminess of the yogurt”
Honey Mango Margarita 
at China Chai, a Nepalese café in Chicago
Picture
You will be very surprised how well this citrusy aroma  flower, faint hints of mint, seems to go with a cocktail. Shredded Flowers in the Honey, Mango, mixed with pink Himalayan salt and mint & Buzz button used as a drink rimmer. The tingling and buzzing changes to a mild vibration, then a near numbness, all of which are heightened by the heat of the tequila and countered by the sweet honey and mango.
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  • HOME
  • ABOUT US
  • GARDENS
    • 2020 Back to Eden Garden
    • 2018 Back to Eden Garden
  • COMMUNITY
    • WHY DO THIS?
    • DOMESTIC HUNGER RELIEF
    • VOLUNTEERS & INTERNS
    • BARTER WITH US
    • FARM RULES
    • TOURS >
      • FARM TOUR
    • PET POLICY
  • MEMBERSHIP
    • WHAT IS A CSA ?
    • CSA MEMBER AGREEMENT
    • YOUR CSA BOX THIS WEEK
    • FARM MARKET SHARE
    • VOLUNTEER MEMBERS
    • BUSINESS MEMBERS
  • PRODUCTS
    • LIVESTOCK GUARDIAN DOGS
    • FOOD & HERBS WE GROW
    • RECIPES >
      • COOKING VIDEOS
      • ROSELLA HIBISCUS
      • HERBS
      • BASIL
      • PERUVIAN PURPLE CORN
      • SCHEZUAN BUTTON RECIPES
    • HERB GARDEN
    • EDIBLE FLOWERS >
      • ROSELLA HIBISCUS
    • BUZZ BUTTONS (SZECHUAN)
    • MICROGREENS
    • ORCHARDS
    • MEDICINAL PLANTS WE GROW
    • ZEAL FOR LIFE
    • Z BLENDS HEMP OILS >
      • WHAT IS HEMP ?
      • CBD ISOLATE
    • AQUACULTURE >
      • TILAPIA
  • DANGER - BEWARE
    • CORONAVIRUS
    • RELEVANT POLITICS
  • EDUCATION
    • CONTAINER GARDENS
    • POLITICS OF FARMING
    • DRYING CULINARY HERBS
    • BIODYNAMIC FARMING
    • LOW TOX LIFE STYLE
    • GREEN BUILDING PRODUCTS
  • PICKUP LOCATIONS
    • LOCATE FARM FRESH FOOD
  • FARM'S FUTURE
    • GOATS
    • CHICKENS
    • HONEY BEES
    • QUAIL
    • PEACOCKS
    • BLACK ANGUS CATTLE >
      • DANGER OF BULLS
  • CONTACT
  • WORSHIP
    • BELIEVERS
    • TESTIMONY
    • JESUS CHRIST
    • SABBATH KEEPING
    • FEASTS & FESTIVALS
  • NEWSLETTER
  • PHOTO GALLERY Week 1 - May 5
  • BUY AND SELL WITHOUT THE MARK OF THE BEAST
  • MUSt WAtCH VIDEOS
  • DIrectors of the Village
  • What is the Kingdom of GOD
  • Why MIssouri