- · Lettuce
- · Kale
- · Chard
- · Radishes
- · Cilantro or Dill
- · Chinese broccoli
- · Red onions
- · Walnuts
- · Spinach
- · Spinach Soup
We did manage to get the entire new greenhouse planted. If all goes well there should be an abundance of sweet and hot peppers and tomatoes of all sizes and flavors. The water system is next and Juvencio is getting parts assembled to ensure those new plants get the water they need, especially with temperatures in the 80’s this coming week. Wouldn’t you know it our 35 year old pump has gone out. We have had to shut off water to the gardens and are hoping that we can get it back on line on Monday or Tuesday. This is an unexpected expense but consequence to living with a well.
The onions are about half planted, they seem to be multiplying in their flats. The more I put in the more there are at the end of the bed. We have a wide variety of red, yellow, flat and torpedo shaped. We look forward to large shallots and thin white leeks. Juvencio has applied a thick layer of well aged compost to each bed, so it is lovely to sink each individual onion into.
We are still heavy into greens but carrots, beets and peas are on their way. The lettuce reached a feverish peak last week with huge heads of Romaine and red leaf and now there is a small through as the butter head lettuce forms its head. We will still have spinach for awhile but gradually move into early summer favorites like zucchini and cucumbers.
I am off to sell vegetable starts at Catlin Gable’s spring festival The sale starts at noon and goes until 4:00 p.m. the event is a carnival environment. We still have starts for sale at the farm but sometimes it is more fun and easy to buy when you see the full variety of offerings.
RUBY RADISHES
3 tablespoons unsalted butter
3 bunches red radishes (about 25), leaves and stems
2 tsp. sugar
1 tsp. red wine vinegar
1 ½ tbsp. fresh snipped dill
Salt and black pepper to taste
Melt the butter in a medium-size skillet or sauté pan over med. heat. Add radishes and toss to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally. Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately. Serves six. from Jane G.
Chez Panisse Vegetables, Alice Waters
(When I make this I never have all the ingredients and I’ve never used the crème fraiche and it is till delicious!)
1 onion
1 clove of garlic
1 small carrot
2 tablespoons olive oil
4 cups chicken broth
½ cup parsley leaves
2 bunches young spinach
2 sprigs fresh tarragon
2 tablespoons crème fraiche
Peel the onion and garlic, and slice thin. Peel the carrot and dice fine.
In a large pot, stew the onion, garlic, and carrot in the olive oil, covered until soft and translucent. Add the chicken stock, bring to a boil, and simmer uncovered for about 15 minutes.
Prepare a large bowl half filled with ice and smaller bowl, preferably stainless steel, that will fit inside and rest on the ice.
Wash the parsley and spinach and add them to the pot with the chicken stock and other vegetables. Shut off the heat and allow the soup to stand, uncovered, for 5 minutes, no longer. Immediately puree the soup in a blender and pour it through a medium mesh strainer into the bowl in the ice bath. Stir the soup slowly with a spoon or spatula until it has cooled to room temperature and then remove it from the ice. Quick cooling preserves the color of the soup. Chop enough tarragon to make about 1 Tablespoon and stir it into the crème fraiche. To serve the soup reheat it to just below the boil point and garnish each bowl with a teaspoon of the crème fraiche.
Serves 6
Swiss Chard Stalk and Tahini Dip
1 lb Swiss chard stems, coarsely chopped
2-4 garlic cloves, mashed
1/2 c tahini
1/4-1/2 c. fresh lemon juice
salt
1 Tbs olive oil
1/4 c. toasted pine nuts (optional)
1 Tbs fresh finely chopped fresh mint (optional)
Boil the stalks in salted water until quite tender; drain. Transfer
to a food processor and puree. Add the garlic and process until well
blended, then add the tahini and salt to taste. With the machine
running, slowly add the lemon juice. Transfer to a wide bowl and
drizzle with the olive oil and garnish with pine nuts and mint if
desired.
GOAT CHEESE PIZZAS WITH INDIAN-SPICED TOMATOES AND MUSTARD GREENS
Topping
3 tablespoons vegetable oil
5 large shallots, finely chopped
3 1/2 tablespoons minced fresh ginger
4 garlic cloves, minced
2 1/2 teaspoons ground coriander
2 1/2 teaspoons ground cumin
1/4 teaspoon dried crushed red pepper
2 1/2 cups crushed tomatoes with added puree
2 cups chopped mustard greens
Flatbreads
2 cups semolina flour (pasta flour)*
1 cup all purpose flour
1 teaspoon salt
1 teaspoon dry mustard
1 1/4 cups water, room temperature
3 tablespoons chopped fresh cilantro
8 ounces soft fresh goat cheese (such as Montrachet), crumbled
For topping:
Heat oil in large skillet over medium-high heat. Add shallots and next 5 ingredients; sauté 3 minutes. Add tomatoes; reduce heat and simmer 5 minutes to thicken slightly. Add greens; stir until wilted, about 5 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)
For flatbreads:
Mix first 4 ingredients in large bowl. Stir in 1 1/4 cups water and cilantro. Knead in bowl until smooth, about 5 minutes. Cover with kitchen towel; let rest 30 minutes. Divide dough into 4 pieces; roll each into ball. Cover loosely with plastic wrap; let rest on work surface 30 minutes. Roll out each dough ball on lightly floured surface to 9-inch round.
Heat large dry nonstick skillet over medium heat. Add 1 flatbread round to skillet; cook until bottom of bread is golden brown in spots and bread puffs slightly, about 4 minutes. Turn bread over; cook until bottom is brown in spots, about 3 minutes. Repeat with remaining dough.
Preheat oven to 450°F. Place breads on baking sheet. Spread 1/4 of topping over each. Sprinkle with cheese. Bake until heated through, about 8 minutes.
BRAISED MUSTARD GREENS WITH GARLIC
1/2 lb mustard greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/3 cup water
Blanch mustard greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry.
Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 to 6 minutes. Season with salt and pepper.
Gourmet
December 2004
WHITE CHEDDAR POLENTA WITH SAUTEED GREENS AND GARLIC-ROASTED PORTOBELLOS
3 medium portobello mushrooms
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon chopped fresh parsley
4 cups water
1 1/2 teaspoons salt
1 cup polenta (coarse cornmeal) or yellow cornmeal
2 tablespoons (1/4 stick) butter
1 cup (packed) grated sharp white cheddar cheese (about 4 ounces)
1 large bunch Swiss chard, ribs cut away, leaves cut in 3×1-inch strips
1 10-ounce bag fresh spinach leaves
Preheat oven to 400°F. Oil 11x7x2-inch glass baking dish. Remove stems from mushrooms and chop finely; place in prepared baking dish. Using small spoon, scrape away dark gills from underside of mushrooms and discard. Cut each mushroom cap into 8 wedges; add to baking dish with chopped mushroom stems. Drizzle with 1 1/2 tablespoons oil. Sprinkle with 1 minced garlic clove, parsley, salt and pepper and toss to coat. Bake until tender, 25 minutes.
Meanwhile, combine 4 cups water and 1 1/2 teaspoons salt in large saucepan. Bring to boil. Gradually whisk in polenta. Reduce heat to low. Cook until polenta thickens and begins to pull away from sides of pan, whisking often, about 25 minutes for polenta or 15 minutes for yellow cornmeal. Whisk in butter, then cheese. Season with salt and pepper. Heat 2 tablespoons oil in large pot over medium-high heat. Add 2 minced garlic cloves and sauté 30 seconds. Add Swiss chard and spinach and sauté until tender but still bright green, about 4 minutes. Season with salt and pepper.
Spoon polenta onto plates. Top with greens and portobello mushrooms.
Sautéed Spinach Leaves with Hedgehog Mushrooms
Local Flavors, Deborah Madison
1 pound hedgehog mushrooms (I used Shitake)
1 pound baby spinach (I used mature spinach sliced)
3-4 tablespoons olive oil
1 sweet onion such as Walla Walla, cut into ¼ inch diced
sea salt and freshly ground pepper
- Leave the mushrooms whole but snip off the ends of the stems if they feel tough.
- Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and sauté until softened about 3 minutes. Turn the heat to high, add the mushrooms, and sauté until they’re tender and most of the liquid if any, has evaporated, about 5 minutes. Season to taste with salt and plenty of pepper. Transfer to a bowl or platter.
- Return the skillet to medium heat, add another tablespoon of olive oil, swirl the pan, and cook the spinach in batches quickly until the leaves are a vibrant green. Season with sea salt and pepper, then toss in the mushrooms and onion.
Whole-Wheat Penne With Walnut Pesto and Kale
Tuesday, February 27, 2007
Makes 4 to 6 servings
Lacinato kale, also called Tuscan, black or dinosaur kale, is narrow leafed, dark blue-green and crinkly. Other varieties of kale may be substituted if lacinato is unavailable. Be sure not to toast the nuts too long; burned nuts will make the pesto taste very acrid. Whole-wheat pasta varies widely in flavor and texture; Imported Bionaturale brand, which is sold at New Seasons Markets, is one of my favorites. If you prefer, regular pasta may be substituted for whole-wheat.
- 11/2 cups walnuts, toasted and coarsely chopped (divided; see note)
- 2 cloves garlic, minced
- 2 teaspoons chopped fresh thyme
- Pinch granulated sugar
- 1 cup finely grated parmesan cheese (about 2 ounces), plus additional for serving
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 bunches fresh lacinato kale, stemmed, coarsely chopped and rinsed well
- 1 pound whole-wheat penne rigate pasta
Combine 1 cup walnuts, garlic, thyme and pinch sugar in food processor and process until evenly ground, about 15 seconds. Add cheese and oil and process just until blended, about 4 seconds, scraping down sides of work bowl as necessary. Adjust seasoning with salt and pepper; set pesto aside.
In a large pot, bring 4 quarts of water to a boil, add salt and greens and cook until tender, about 4 minutes. Leaving the boiling water on the heat, use tongs or long-handled strainer to transfer greens to large bowl of cold water to stop cooking. When greens are cool, drain and squeeze firmly between hands to remove excess moisture. Coarsely chop greens and set aside.
Add pasta to the boiling water and cook according to directions on package. Drain pasta through colander, reserving 1/2 cup pasta water. Return pasta to pot and toss with pesto until well-coated. Add reserved pasta water, as necessary, to moisten pasta. Using tongs, distribute cooked greens through pasta; season to taste with salt and pepper. Divide pasta among bowls and serve garnished with remaining 1/2 cup walnuts and additional grated parmesan as desired. Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.
Kale Omelete
By the Armard Family
INGREDIENTS
– as much kale as you could get with two hands together (as a buch) after it has been chopped (aprox. 2 cups)
– Olive oil (2-3 tablespoons)
– One small well-chopped clove of garlic
– 1 teaspoon of salt
– 1/4 cup of feta or chevre cheese (small pieces)
– 1 small-medium riped tomato or 4-5 cherry tomatoes (chopped)
– Fresh black pepper
– 3 eggs
– Finely chopped basil or parsley
PROCEDURES
– Stir the eggs very well with 1/2 teaspoon of salt and black pepper in a bowl. Set aside
– Heat the olive oil at medium-high and when hot add the kale and the chopped garlic. Cook until kale is soft stirring constantly. Don’t overcook. Then take out
– Reduce the fire to low-medium (let the pan cool down a little first), re-stir the eggs and poor them on the pan (use more olive oil if needed before adding the eggs)
– Immediately add the cooked kale/garlic, the chopped tomatoes, the cheese and the remaining salt
– Cover for about a minute with a lid
– Fold or whatever you prefer or can do (fritatta Vs. Omelette)
– Take out and add some chopped parsley or basil on top