- Spinach
- Chard
- Kale
- Raab (kale, cabbage or bok choi raab)
- Green onions or radishes
- Herb (parsley or thyme)
- Arugula
- Shallots
- Celery (best if cooked)
Welcome to the second week of the 2023 season. My son Diego told me to be more positive in my note, so here goes. The weather is turning this week. We are looking forward to drying soils so we can plant onions, broccoli, lettuce, spinach and more outside. Please keep your fingers crossed.
I will not mention the farming challenges of this past week, just know we are trying every day to get ahead of each roadblock and get you the freshest, tastiest and most nutritious veggies possible. We share in bounty and suffer together when there is less. Enjoy your greens and tons of great recipes this week.
When you are thinking about growing some of your own veggies please consider getting your vegetable, herb and flower starts from us. We grow with organic potting soil in an unheated greenhouse. They are varieties that are selected for flavor and production. Here is the link to our square site, updated weekly with products that are ready to go in your garden: https://pumpkinridgegardens.square.site/ . You can pick it up at the farm the following week or come and get it from our booth at the Beaverton Farmers Market every Saturday from 8:30-1:30.
Broccoli Rabe and Kale with Penne
Author:
admin
Preparation Time:
15 minutes
Servings:
2
Cooking Time:
Ingredients:
1 lb of broccoli rab
1/2 lb of kale
1/4 cup diced shallots
1/8 cup of diced garlic
1/8 cup of olive oil
salt & pepper to taste
optional lemon juice or fresh lemon
Directions:
Chop all vegetables. Lightly saute in olive oil the garlic and shallots for approximately one minute. Add broccolirab and kale. Add salt and pepper and optional lemon juice to taste. Cover and cook to desired tenderness. Pour over cooked penne.
Kale and walnut pasta
4-6 servings; 30 minutes
1 c walnuts, chopped into bite-sized pieces
1/3 c
EVOO
kosher salt
black pepper
Red pepper flakes
6 large garlic cloves, chopped
2-3 bunches of kale and/or arugula, thick stems removed and torn into 1 1 /2 “ pieces
1lb spaghetti
1 large lemon, halved
1 c freshly grated Parmesan or pecorino cheese
In a large (12”) pan w/ lid, lightly toast walnuts, stirring frequently, for about 3 minute. Add 1 Tb EVOO , season with salt and pepper and stir for 1 minute, then transfer to small bowl and set aside.
Bring a large pot of salted water to boil for pasta. Add the remaining EVOO to pan and add garlic, and cook over low, stirring occasionally, until fragrant. Add red pepper flakes, stir again, then gradually add greens and stir to wilt in the garlicky oil. Reduce heat and cover. Add pasta to the pot and cook until al dente. As spaghetti cooks, add a couple ladles of starchy pasta water to greens while they cook. Squeeze half of lemon over greens and toss. Once pasta is cooked, DO NOT DRAIN but use tongs to transfer to kale pan. Ladle in a bit more pasta water if necessary to make greens and pasta saucy. Add all but a few tablespoons of the nuts and about 3-4 Tbs of cheese.
Toss well, taste and adjust seasoning. Remove from heat and top with remaining cheese and nuts prior to serving.
Swiss chard and chickpea minestrone
6-8 servings
2 Tbs EVOO
1 medium onion, chopped
2 medium carrots, chopped
1 celery stalk, diced
1 leek, thinly sliced
Salt
4 large cloves garlic, minced
7 c water
2 Tbs tomato paste
1 bay leaf, 3 sprigs parsley and 3 sprigs thyme tied together or in cheesecloth
1 15 oz cab chickpeas, drained and rinsed
1/2 lb swiss chard, stems removed and finely chopped, leaves cut into thin strips
1/2 c small pasta, such as elbow macaroni or ditalini
freshly ground pepper
salt to taste
freshly grated parmesan
Heat olive oil in soup pot over medium heat; add onions, carots and celery; cook until starting to soften, then add chard stems and leeks, pinch of salt and saute until tender. Add garlic, then stir in water, tomato paste and herbs. Allow to simmer for 30 minutes, then stir in chickpeas and remove herb bundle
Add the swiss chard and dry pasta and simmer until pasta is cooked. Taste and adjsut seasoning as needed. Serve with grated parmesan
Bruschetta with chard or spinach, poached egg
1/2 c wilted chard or spinach, coarsely chopped
2 tsp EVOO
1 small clove garlic, minced
1 small clove garlic cut in half
1 thick slice country bread
1 egg
Heat 1 tsp of oil over medium heat. Add minced garlic and cook stirring until garlic is fragrant. Stir in greens and stir and saute for a few minutes; season with salt and pepper and remove from heat.
Toast the gread and rub with the half clove. Brush with remaining oil, top with greens and make a depression in greens with back of a spoon.
Poach or fry the egg and slide into depression; serve.
Raab recipe: https://www.thelandconnection.org/blog/napini-rapini-and-raab/