Saturday, October 22, 2011

10/22 CSA Pick-Up

Hi guys!  Did you ever think you'd have a pick-up again?  We're trying as hard as we can to keep greens growing for you so that we can make up for the terrible summer season.  Now, we know that greens will never make up for missing a fresh, ripe tomato that is still warm from the sun, but it's better than nothing!

This week's share includes kale, pak choi, arugula, purple basil and green tomatoes (for pictures of the greens, see the previous post).  I've dug up some recipes for you so that you can enjoy these greens and 'maters in their best flavor!  Of course, all of these greens are terrific fresh in salad (you may want to cut the arugula down with another green if you aren't used to the flavour), or you can wilt them in butter or olive oil, or throw them in a stew.  They're so versatile!  Bread and fry green tomato slices for a quick, delicious dose of comfort food.  And don't forget to eat the stalks of the pak choi also--it tastes just like buttery celery.  Throw them in a soup or pasta sauce!

Classic Colcannon

4-6 large potatoes (about 3 pounds)
2 Tbsp. butter
3 c. packed chopped kale leaves
1 c. chopped onion
1/2-2/3 c. milk, warmed
1-2 Tbsp. chopped parsley (1 tsp. dried)
salt and pepper

Peel and cut up potatoes.  Boil in salted water until tender.  Meanwhile, melt butter in a skillet over medium heat.  Add kale and onion; cook, stirring occasionally, until onions are barely soft.  Drain potatoes and mash them with the milk; mix in kale/onion mixture and parsley.  Season with salt and pepper to taste.  Spread in a buttered baking dish and bake at 375* for 20 minutes.  Makes 4-6 servings.

 Kale Souffle

softened butter to grease dish
2 Tbsp. freshly grated Parmesan cheese
4 Tbsp. butter
4 Tbsp. flour
1 2/3 c. milk, warmed
salt and pepper
pinch of cayenne
5 egg yolks
1 c. cooked and finely chopped kale, cooled
1 c. grated Gruyere or Swiss cheese
2 Tbsp. chopped fresh dill or 2 tsp. dried
7 egg whites, at room temperature

Heat oven to 400*.  Butter bottom and sides of an 8-cup souffle dish or deep, round baking dish; spread buttered areas with Parmesan.  Melt 4 Tbsp. butter in saucepan; stir in flour and cook over low heat several minutes, stirring often.  Whisk in milk until thickened; season with salt, pepper and cayenne.  Cool 10-15 minutes.  Beat in egg yolks one at a time.  Stir in kale, Gruyere and dill.  Beat egg whites and a pinch of salt in a clean bowl with electric beaters until firm peaks form.  Fold a quarter of the whipped egg whites into the kale mixture, then gently fold in the rest (DO NOT OVERMIX).  Gently spread mixture into prepared pan.  Place into oven, reduce heat to 375*, and bake until high, golden, and barely set in the center, 35-40 minutes.  Serve immediately.  Makes 6 servings.

Shelled Cranberry Beans and Arugula

1 1/2 c. shelled fresh cranberry beans
1 tsp. minced garlic
3/4 c. chopped fresh arugula
salt and pepper

Bring a medium potful of salted water to boil.  Add cranberry beans and garlic; simmer until beans are tender, 12-15 minutes.  Drain off nearly all liquid.  Stir in arugula.  Season to taste with salt and pepper; serve immediately.  Makes 2-4 servings.

Raspberry Breakfast Salad

2 Tbsp. raspberry preserves
1 Tbsp. honey
2 Tbsp. raspberry vinegar (or raspberry balsamic vinegar)
1/2 tsp. Dijon mustard
5 Tbsp. olive oil
salt and pepper
8-10c. assorted salad greens (SOOOO good with arugula!)
1 red apple, thinly sliced
1 c. raspberries

Make dressing:  Combine raspberry preserves, honey, vinegar, and mustard.  Gradually whisk in olive oil.  Season to taste with salt and pepper.  To serve, toss greens with just enough dressing to lightly coat them.  Portion onto plates and garnish with sliced apples and berries.  Makes 6 servings.

Green Tomato and Egg Gratin

1 1/2 c. chopped green tomatoes
6 hard-cooked eggs, sliced
5 Tbsp. butter, divided
3/4 c. soft bread crumbs
3 Tbsp. (preferably unbleached) flour
1 1/2 c. low-fat milk

Heat oven to 350*.  Alternate layers of egg slices and tomatoes in shallow baking dish.  Melt 2 tablespoons butter in small saucepan.  Add bread crumbs; stir well.  Melt remaining butter in a medium saucepan over low heat.  Stir in flour and cook, stirring often, 3-4 minutes.  Whisk in milk and cook, stirring constantly, until thickened.  Pour milk mixture over tomato/egg layers.  Top with bread crumbs.  Bake 35-40 minutes.  Makes 4-6 servings.

Grilled Pork Chops and Pak Choi with Sesame Garlic Glaze

3 Tbsp. soy sauce
1 1/2 Tbsp. sesame oil
1 1/2-2 tsp. bottled Vietnamese-style chili garlic sauce
4 pork chops
8 large stalks pak choi (including greens), root ends trimmed

Combine soy sauce, sesame oil, and chili garlic sauce in a large, deep plate or dish.  Place pork chops int he mixture, turning to coat all surfaces.  Let stand at room temperature, turning the chops occasionally while you prepare coals in an outdoor grill to medium heat.  When coals are ready, remove chops from the marinade and grill them until just done (3-4 minutes per side).  Meanwhile, grill the pak choi stalks until tender, about the same amount of time as the chops, basting them with the remaining marinade while they cook.  Serve with rice or an Asian noodle dish.  Makes 4 servings.

I hope you guys enjoy these awesome greens as much as we do!  Feel free to post your favourite recipes for here too.

We're planning bi-weekly pickups currently, but if these greens rebound well, we'll do weekly.  Check here and emails for updates.  If you have any questions, give us a holler on here or on Facebook, or email, or call, or whatever!  Send smoke signals if you'd like, but we may not notice them!

- Keith & Sierra

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