Greens 101

Curly Kale at Kirk's Farm in Massachusetts

I didn't grow up eating a lot of greens. Cabbage. Iceberg lettuce. Occasionally frozen spinach. The cabbage was always boiled, often with corned beef or salt pork- Grandma would make that. The iceberg would be in a salad with cucumbers and tomatoes and bottled Thousand Island dressing. But as a CSA member, we get a lot of greens in the beginning of the summer. And, if we don't take care of them, my guess is a lot of them end up spoiling before they can be used.

Greens basically fall into two categories- tender and sturdy. Tender greens include all lettuces and baby greens, including Asian or 'Braising' greens. Left in plastic bags without air circulating around them they will very quickly (within 48 hours) become soggy and slimy. Not so delicious. Lettuce leaves should be separated, rinsed, and wrapped in paper towels. Then they can be popped into a plastic bag and stored for 4 to 5 days.
Sturdy greens-- mature spinach, kale, collards, bok choy, cabbage-- can simply be placed in the vegetable crisper in your refrigerator. Before cooking, strip off the center stem and wash them- well.

Tender greens are best eaten raw, but sturdy greens can be eaten raw or cooked. Simple sauteing is the fastest method, and tends to bring out the flavor of the greens most. There are several recipes on this blog for that method. But I also like greens that have been slow-cooked to be so tender they melt in your mouth. This method is most often seen in the South, and is traditionally served with cornbread to sop up the cooking liquid. I recently served greens this way with grilled chicken and potatoes. The leftover greens and potatoes made a great Colcannon.

Crock Pot Mess O’ Greens

This takes minutes to prepare, and is absolutely yummy and very easy on a hot and/or busy day. Serve with cornbread to help sop up the sauce.

8-10 servings

4 oz salt pork
2 bunches of greens (collards, kale, turnip—they don’t have to be the same kind-  I like a combination of collards and kale)
1 large onion
1 fat clove garlic
2 bay leaves, torn in half
8 cups water with 1 chicken bouillon cube or 1-1/2 teaspoons chicken base

1. Strip the leaves from the woody stems of the collard greens and kale. Tear the leaves into bite-sized pieces. Cut the stems on the diagonal in 1/2” pieces.
2. Peel the onion and coarsely chop. Peel the garlic and chop. Tear the bay leaves in half.
3. Place all ingredients in the crock-pot—the salt pork on the bottom- and cook on low for 6 to 8 hours.

Colcannon

To make this a 'leftover' dish, skip the steps of cooking the greens and the potatoes. Go straight to step three.

1 pound white cabbage or kale

1-teaspoon salt

2 pounds potatoes

2 medium leeks

1-cup milk

1/4 teaspoon mace

Salt and pepper to taste

2 cloves garlic

8 tablespoons butter

parsley

1. Trim and slice the cabbage or kale into thin strips (if using kale, strip off the thick stems). Place in a large pot of salted water and boil until tender, about 12 to 15 minutes. Drain and set aside. 
2. Scrub the potatoes and slice (with the skins still on). Bring another pot of water to a boil and boil the potatoes until tender. Drain off the water and set aside. 
3. Trim the leeks and cut in half lengthwise. Rinse well, separating the layers to remove any sand or silt. Put the leeks in a saucepan, cover with the milk, bring close to boiling, and then turn down to a simmer until tender. Set aside.
4. Add the mace, salt and pepper, and garlic to the pot with the potatoes and mash well. Add the leeks and their milk and mix in, taking care not to break the leeks down too much. Mash in the cabbage, and then the butter. 
5. Transfer to an ovenproof dish and place under broiler to brown.  
6. Serve hot in bowls, topping each bowl with 1 to 2 tablespoons of cream and a sprinkling of chopped parsley.

Early July Pad Thai- the result of a well-stocked pantry

This past week's farm share included bok choy, lettuce, kale, beets and beet greens, radishes, cucumber, zucchini, kohlrabi, herbs (I chose parsley), and cabbage. As I was contemplating the possibilities, I received a text from my son saying that the apartment he was moving into the next day did not have a working kitchen- it was in the middle of being remodeled. Good news-- renovated kitchen for most of his lease. Bad news-- no counters, cabinets or sink! He does have a fridge and a stove. So I offered to put my Personal Chef hat on again and make him some meals that he would just have to reheat through the week until the kitchen can be used. A peek into my pantry, freezer and fridge resulted in:

Pad Thai (enough for 3 or 4 meals)

Brined Pork Chops with Crispy Roasted Potatoes and Braised Kale 

Tilapia with Artichokes, Capers, Tomatoes and Kalamata Olives and Pasta

Really Humongous Bag of Salad 

Honey Mustard Vinaigrette

A lot of the share went into the Pad Thai and, of course, the salad. I used the bok choy, but could have used cabbage instead. The salad included cucumbers, kohlrabi, radishes, and grape tomatoes, and he can add cheese or canned tuna or beans for lunches.

It's been awhile since I did this- it was kinda fun! And I didn't have to go to the grocery store for anything-- it was all from my farm share, pantry, freezer and refrigerator. I love that.

Here's the recipe for the Pad Thai. Mung Bean sprouts are traditional, giving a little extra crunch. I cut the leafy part of the bok choy into strips and didn't actually cook them- just folded them into the hot noodles at the end. And I didn't have fish sauce (aka 'Nam Pla', found in the Asian section of the grocery store), so I used soy and Worcestershire sauce (Worcestershire sauce was originally developed to mimic fish sauce). If you have fish sauce, use 2 tablespoons of that instead. Tamarind Concentrate and Rice Noodles are also pretty easy to find in the Asian section of the grocer. If you can't find Tamarind, you can substitute ketchup; and you can use traditional pasta instead of the rice noodles.

Early July Pad Thai

Tofu or shrimp can be added to this dish—add to the wok before adding all the vegetables. Don’t have a wok? A big, heavy skillet will do the trick (but it’s not quite as much fun).

2 Tablespoons Tamarind Concentrate

3/4 cup boiling water

1 Tablespoon soy sauce

1 Tablespoon Worcestershire sauce

2 Tablespoons brown sugar

1 Tablespoon rice wine vinegar

1 Tablespoon chili garlic sauce OR 1 clove garlic and 1/2 teaspoon red pepper flakes

8 ounces rice noodles

hot water as needed

small head of bok choy

1 kohlrabi bulb

2 medium carrots

2 spring onions or 1/2 bunch scallions

1 medium zucchini

1-inch piece fresh ginger

1 Tablespoon vegetable oil

2 eggs

juice of one lime

garnish (optional): chopped peanuts and sliced scallions

1. Combine the tamarind, water, soy sauce, Worcestershire sauce, brown sugar, vinegar and chili garlic sauce (or garlic and chili flakes).

2. Pour hot water over the rice noodles and leave to soften for about 5 minutes. As soon as they are soft, rinse in cold water so they don’t get too mushy.

3. Peel the kohlrabi and carrots and cut into matchstick-sized pieces. Cut the green leaves off the bok choy and cut them into ribbon strips. Slice the bok choy stalks thinly. Thinly slice the zucchini. Peel and mince the ginger. Slice the onions or scallions.

4. Heat the oil in a wok and add the spring onions and ginger. Stir fry just until fragrant, about 1 minute. Add the carrots, kohlrabi and bok choy stems.and stir fry until just beginning to wilt. Add the zucchini and cook a few minutes more. Push the veggies to the sides of the wok, leaving a well in the middle. 

5. Lightly beat the eggs and pour into the well. When they begin to set, stir until cooked. Add the sauce and toss all together. 

6. Add the drained noodles and stir to combine. Add the bok choy leaves and stir through (the heat of the noodles will wilt the leaves just enough). Sprinkle on lime juice. Serve with peanuts and scallions, if desired.

And here's a recipe for the kale-- very basic.

Basic Braised Greens

This is a very, very basic recipe-- really just a foundation for whatever you are in the mood for. Add a handful of nuts or a little sweetener (honey, agave) for a nicely balanced dish.

1 medium onion

2 Tablespoons oil (canola is fine, but you can use olive oil if you prefer)

1 fat clove garlic

1 large bunch greens

1/4 cup chicken broth or dry white wine

dash balsamic vinegar

1. Peel and slice the onion. Heat the oil over medium heat and add the onion. Cook, stirring frequently, until soft and fragrant.

2. Meanwhile, peel the garlic and mince. Strip the stems off the greens and cut into 1-inch pieces. Wash well, in several changes of water. Leave wet.

3. When the onion is just beginning to change color, add the garlic and the greens. Cook, stirring, for several minutes over low heat until the greens deepen in color. 

4. Add the broth or wine, cover and let cook for 8 to 10 minutes.

5. Remove to a platter and sprinkle on balsamic vinegar.

Have a great week!

What To Do With It All-- Mid August Recipes

After a fun, educational trip to New Hampshire farms and a few very hot, humid days, I'm looking forward to the weekend and trying some more (dare I say it?) zucchini recipes this week. Zucchini Pickles and Vegetarian Chili will be involved.

The following recipes can be used for the menus in the last blog. Some are everyday meals, and one meal made up entirely of appetizers (great for 'dinner and a movie', or eating on the deck/patio).

Crab Cakes with Chile Cream Sauce

These cakes can be made smaller and served as appetizers. They freeze quite well, making them a great meal for entertaining or for a weeknight meal. 

Four 6-ounce cans lump crabmeat (1-1/2 lbs)
1/2 cups bread crumbs
1 cup panko crumbs
5 tablespoons mayonnaise
1-2 scallions or 1 small onion, very finely minced
1 small clove garlic, very finely minced
2 tablespoons Dijon mustard
1/2 teaspoon Tabasco or other hot sauce
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup flour
2-3 eggs
oil for frying
1. Drain the crabmeat well and combine with the 1/2- cup breadcrumbs, mayonnaise, scallions or onion, garlic, mustard, hot sauce and salt and pepper. Using a 1/3-cup measure, shape into about 16 cakes, 1/2 inch thick.
2. Lightly beat the eggs. Set up a breading station with the flour, beaten eggs, and panko crumbs. Dredge the cakes in the flour; dip in the eggs and then the panko. Place on a baking sheet and repeat with remaining cakes.
3. Heat about 1 inch of oil in a frying pan over medium-high heat. Fry cakes until nicely browned and crisp, about 2 minutes on each side. Remove to paper-towel lined sheet. Repeat with remaining cakes.
4. At this point the cakes can be frozen. To serve, defrost in the refrigerator over night and reheat in a 400-degree oven for 5 to 10 minutes. They can be held in a 325-degree oven. Serve with Chile Cream Sauce.
Chile Cream Sauce
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon chipotle chile powder
1 teaspoon Dijon mustard
2 teaspoons fresh lime juice
salt and freshly ground pepper to taste.
Combine all ingredients and refrigerate overnight. Check for salt and pepper and serve with the crab cakes.

Coleslaw with Creamy Feta Dressing

Pre-salting the cabbage prevents it from becoming watery after a day in the fridge. 

1/2 large head of cabbage- about 1-1/2 pounds
1 large or 2 small carrots
1 Tablespoon kosher salt
1 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1 Tablespoon white vinegar
3 ounces feta cheese, crumbled
1 Tablespoon fresh oregano, chopped (optional0
freshly ground black pepper, to taste
1. Finely shred the cabbage (I rarely use a food processor to shred or grate, but for this I get better results using the slicing disk in the food processor). Grate the carrot. Place in a large colander and sprinkle the kosher salt over all. Toss well to combine, and then place over a bowl to drain for about an hour and a half, until the cabbage is beginning to wilt. Rinse very well and dry with paper towels or in a salad spinner.
2. Stir together the mayonnaise, sour cream or yogurt, white vinegar and feta. Add to the cabbage mixture and combine thoroughly. Sprinkle on the oregano and season with freshly ground black pepper.

Corn Pudding

This is a very versatile recipe. You can add a cup of grated cheese, or some fresh herbs), or finely minced hot or sweet peppers, chili powder, or old bay seasoning—all of these will give the pudding character. But I love it plain, with just the honest taste of fresh corn.

2 cups fresh corn kernels (this can be leftover corn on the cob, or kernels cut from uncooked corn, providing the corn is very fresh)
2 eggs, lightly beaten
2 cups milk
2 Tablespoons butter (you can use bacon fat)
1 small onion (you can substitute scallions or red onion, or leave it out and add 2 Tablespoons chopped fresh chives)
1 teaspoon salt
freshly ground black pepper.
Butter, as needed, for the baking pan
1. Peel and chop the onion. Melt the butter in a small skillet and sauté over low heat just until the onion begins to soften. Butter a 1-1/2 quart soufflé dish or casserole. Preheat the oven to 325. Have ready a baking pan big enough to fit the casserole in, surrounded by water.
2. Combine all the ingredients and pour into the greased pan. Place in a baking pan and put in the oven. Pour in enough hot water to go halfway up the casserole. Bake for about an hour, until a knife inserted in the center comes out clean.

Deviled Eggs Four Ways

I love devilled eggs! They are an inexpensive and fast appetizer or snack that can be put together with a minimum of time and ingredients. 

Traditional Deviled Eggs
6 hard cooked eggs
2 heaping tablespoons of mayonnaise
1 teaspoon Dijon mustard
salt and pepper to taste
paprika
Guacamole Eggs
6 hard cooked eggs
1/2 ripe avocado, mashed
2 Tablespoons sour cream
1/2 teaspoon chili powder
salt and pepper to taste
Curried Eggs
6 hard cooked eggs
2 heaping tablespoons of mayonnaise
1/2 teaspoon sweet curry powder
1/4 teaspoon hot curry powder
1 Tablespoon minced chives
Chili Deviled Eggs
6 hard cooked eggs
2 heaping Tablespoons of mayonnaise
1/2 teaspoon chili powder
2 Tablespoon minced cilantro
1/4 teaspoon mashed garlic

Peel the eggs and cut in half lengthwise. Remove the yolks and place in a bowl. Smash them with a fork and mix in the remaining ingredients. Carefully spoon the yolk mixture into the hole in the egg white where the yolk had been.  Sprinkle with paprika for Traditional egg; garnish with cilantro leaves for Guacamole eggs, and chives for curried eggs.

Pierogies

When I was teaching recreational classes, one class was devoted to 'stuffed things'-- egg rolls, calzones, empanadas, turnovers-- you get the idea. Students were invariably surprised by how much they loved these little pockets of yumminess.

Dough:
3 cups flour
2 eggs
1/2 teaspoon salt
3/4 cup warm milk
3 Tablespoons sour cream
Combine all ingredients. Knead well into a soft, pliable dough.
Filling:
1 small cabbage, about 1 pound
3 Tablespoons butter
1 medium zucchini
1 small onion
1 teaspoon fresh dill, or 1/4 teaspoon dill weed
1. Finely grate the cabbage and zucchini. Chop the onion. Fill a large pot of water and add the cabbage. Simmer for 20 minutes. Meanwhile, Heat the butter in a large heavy skillet and sauté the zucchini and onion until soft.
2. Drain the cabbage and add to the skillet with the zucchini and onion. Cook over low heat, stirring, until most of the moisture has evaporated, perhaps another 10 to 20 minutes. Keep the heat low, keeping careful not to scorch the mixture. Add the dill or dill weed. Place in the bowl of a food processor and pulse a few times until it is finely chopped. Squeeze out any remaining moisture.
3. Roll out the dough thinly and cut into 4-inch circles. Place 2 teaspoons of filling on one half of the circle. Dip your finger in water and apply water around the rim of the circle. Fold over the dough and press to close. Repeat with remaining dough and filling.
4. Bring a pot of water to boil and carefully place about 7 or 8 pierogies in the water. They will sink, and when they rise up to the surface, remove with a slotted spoon. Repeat with remaining pierogies.
5. Serve warm with sour cream (chopped chives or dill in the sour cream is a nice touch). Or you can sauté the cooked pierogies in butter and serve with sautéed onions.

Cheers!

A Farm-alicious Week!

I have had a truly farm-alicious week, starting with Open Farm Day at Stone Gardens Farm, and ending with visiting four farms in Vermont (in 2 days!).

On Sunday, Fred and Stacia took a group of their CSA members on a tour of the fields and then back to the homestead to see the cows, chickens and turkeys (and nibble on some plums and raspberries as we passed the plum trees and raspberry patch). I learned more about IPM (Integrated Pest Management), how frequently the crops are planted and harvested, how they choose what to include in the CSA shares each week, and that I really do not enjoy the aroma in chicken coops.

On Wednesday I found Farmer Rachel Nevitt of Full Moon Farm in Hinesburg, Vermont, picking cucumbers with her two apprentices. She continued to pick while we talked, taking a 'teaching moment' with the apprentices to describe how to tell when a cucumber is ready to be picked. Her husband, Farmer David Zuckerman, arrived later to pitch in as they went on to harvest beans.  Rachel and David are passionate about organic gardening and honoring the land. This is evident in their straight, well-weeded rows of vegetables that managed to look luscious during a particularly long dry spell in Hinesburg. Later that day I went back to Full Moon with my friends and Full Moon CSA members, John and Jean Kiedaisch (and 2 year old grandson Jack, who gleefully sat on tractors while Jean and I were in the barn) to see the pick-up end of the process. In the cool of the barn, members chose from a selection written on a whiteboard. Among the offerings this week were fennel, potatoes, cucumbers, beans, beets, bunching onions and radishes.
David and Rachel are intelligent, thoughtful farmers with big dreams and high expectations. They have set their bar high, and seem to be reaching it. I thank them for their time and generosity-- they are truly awesome.

Cucumbers, beans, cabbage and potatoes were also being harvested here in Connecticut! We also got our first ears of corn, and continue to see kale, kohlrabi and zucchini in our boxes. So, here we go:

Connecticut Summer Nicoise

Don't be intimidated by the long list of ingredients -- this is really quite simple to make, and celebrates the best of southern New England!

For the Salad: 

1 pound green or yellow beans

1 pound potatoes, preferably new ('waxy')

1 Tablespoon oil

1 onion

1 clove garlic

2 dozen fresh clams

1 cup chicken or vegetable broth, or dry white wine

1 large ripe tomato

1 head butter lettuce

4 hard cooked eggs (optional)

1 cup Greek olives

For the dressing:

1 clove garlic

1 Tablespoon Dijon mustard

3 Tablespoons champagne vinegar or other white vinegar

2 Tablespoons good quality extra virgin olive oil

1/2 cup canola, or other light oil

1 Tablespoon fresh basil

kosher salt and freshly ground black pepper

Put a pot of water on to boil. Trim the stem ends of the beans and place in the boiling water. Lower the heat and simmer for 5 minutes. Drain and plunge into a pot of ice water to stop them from cooking.

Scrub the potatoes and place in a pot. Cover with cold water and bring to a boil. Reduce the heat and simmer for 15 minutes, or until you can easily pierce them with a fork. Drain and run under cold water. When cool, slice into 1/4-inch  thick slices.

Scrub the clams. Peel and dice the onion and garlic. Heat the oil in a deep skillet and saute the onion and garlic until soft. Add the clams and broth or wine and cover the pan. Simmer 5 to 10 minutes until the clams open. Remove from the pan and, when cool enough to handle, remove the meat from the shells, discarding any clams that did not open. Increase the heat to high and boil the cooking liquid vigorously until slightly thickened. Strain through cheesecloth. 

Make the dressing: Peel and mince the garlic and finely chop the basil. Whisk together the garlic, mustard and vinegar. Add the olive oil and whisk until well combined. Slowly add the remaining oil, whisking continuously until thickened. Stir in the basil.

Place 1/4 cup of the reduced clam broth in a bowl with 1/4 cup of the vinaigrette. Add the clams, cover and refrigerate until ready to serve.

Toss the beans with 2 Tablespoons of the dressing. Toss the sliced potatoes with 1 Tablespoon of the dressing. Wash and dry the lettuce leaves and cut the tomato into wedges. If using hard cooked eggs, cut into wedges. Line a serving platter with lettuce leaves. Place the dressed beans in the center of the platter. Surround the beans with the potato slices and tomato and egg wedges. Spoon the clams over the beans and scatter the olives over all. 

Marinated Yellow Beans and Kohlrabi

This is a very versatile recipe. Substitute zucchini for the beans; radishes, salad turnips or Jerusalem artichokes for the kohlrabi, or any other firm, seasonal vegetable.

2 kohlrabi bulbs

1 pound green or yellow beans

1 small, fresh jalapeno

1/2 bunch cilantro

2 cloves garlic

2 lemons

1/2 cup olive oil, or 1/4 cup olive oil and 1/4 cup vegetable oil

kosher salt and freshly ground black pepper to taste

Bring a large pot of water to boil. Peel the kohlrabi and cut crosswise into 1/4-inch discs. Turn over and cut lengthwise into 1/4-inch strips. Trim the stems ends off the beans. Cut the pepper in half lengthwise and carefully remove the veins and seeds (you might want to wear gloves for this). Mince finely. Cut the thick stems off the cilantro and chop the leaves and remaining tender stems. Peel the garlic and mince. Juice the lemons. 

Place the kohlrabi strips in the boiling water and cook 5 minutes. Add the beans and cook an additional 3 minutes. Drain and run cold water over them. Combine the jalapeno, cilantro, lemon juice, garlic, olive oil and salt and pepper to taste. Place the vegetables in a shallow bowl and pour the dressing over them. Toss to coat all the vegetables in the marinade. Let this sit at room temperature for 30 minutes. Toss again, taste and add more salt and pepper if necessary. Serve or refrigerate until serving. This can be served cold or at room temperature.

Summer Vegetable Ragu with Polenta

Don't be afraid to substitute vegetables depending on what's available. Eggplant, carrots, or swiss chard would all work in this dish.

1 Tablespoon olive oil

1 onion

1/2 head cabbage or 1 bunch kale

1 medium (about 10-inch) or 2 small zucchini

3 cloves garlic

1 pound ground meat (beef, pork, turkey)

1 (28 ounce) can plum tomatoes or 10-12 medium tomatoes

2 Tablespoons minced fresh basil

1 Tablespoon minced fresh oregano or marjoram

kosher salt and freshly ground black pepper to taste

Parmesan or Pecorino cheese

Slice the onion into strips. Core the cabbage or de-stem the kale and chop finely. Cut the ends of the zucchini off and cut lengthwise into planks, then strips. Cut each strip into 1" pieces. Mince the garlic. If using fresh tomatoes, cut them in half crosswise, squeeze out the seeds and dice into 1/4-inch pieces. If using canned tomatoes, drain and chop.

Heat the oil in a heavy pan and add the onion and cabbage or kale. Cook over medium-low heat until soft. Add the zucchini and garlic and raise the heat to medium. Cook until the zucchini is tender. Remove the vegetables from the pan and increase the heat to medium-high. Add the ground meat and brown, breaking down into small pieces as it cooks. Add the vegetables and tomatoes and lower the heat to very low. Cook for 30 minutes or longer, stirring occasionally. Meanwhile, make the polenta (recipe below). Add the fresh herbs and season with salt and pepper. Serve spooned over the polenta, with freshly grated cheese.

Polenta

1 cup dry polenta or cornmeal

3 cups water 

1 teaspoon salt

1/4 cup freshly grated parmesan cheese

Bring the water and salt to a boil. Sprinkle the cornmeal into the boiling water, stirring constantly. Cook until the polenta begins to leave the sides of the pot. Add the cheese and stir.

Have a great week!

Visit Farmer Rachel and Farmer David at Full Moon Farm at: http://www.fullmoonfarminc.com/

Stone Gardens Farm Rocks!

This is the 3rd year that I've had a share of Stone Gardens Farm in Shelton, and I LOVE it! 


Stone Gardens Farm is a family farm, owned and farmed by Fred and Stacia Monahan-- one of the first farms in this area to offer CSA (Community Supported Agriculture) shares. I asked Fred why 'Stone Gardens', and he told me that at the beginning of the season, it feels like he's harvesting stones. Every spring as he's preparing the soil for planting, he pulls stones and rocks out of the ground. Every winter the frost shoves more up. That's New England farming for you...


Fred grows and harvests much, much more that stones (I've never actually seen any stones in my share, or for sale at the stand. . .). In addition to gorgeous vegetables, lovely plants, and lots of herbs, Fred and Stacia raise chickens, eggs, and offer shares of pork and beef. My half-share fills my 16"x 10"x 8" box to the brim, containing more than enough for the two of us for a week (and we eat lots of veggies!).


Every year, just about the time that Fred is pulling stones out of his fields, I am hitting 'chef block' (similar to 'writers block', but you're more likely to go hungry). Winter vegetables are uninspiring, offering little variety. While the produce aisle in the supermarket offers a wide selection year 'round-  everything from baby lettuces to plaintains; apples to kiwis-- all come with a very large carbon footprint. In trying to be ecologically responsible, I find myself stymied with what to cook. Me! So, even better than the freshness of the food, the variety of the vegetables, and knowing exactly how they've been handled and were they've been, is the way my culinary creativity is revitalized by my first share each June. There is something to be said for knowing exactly where your food comes from. I feel connected to the food and my cooking in a way that's missing in winter and early spring.


This summer I am visiting other farms that offer CSA shares throughout New England. I'm excited to meet other farmers and discover what they're planting! I'll share my travel experiences and recipes using the vegetables offered at other farms throughout the summer and into the early fall.


This week's share includes bok choy, more collard greens, potatoes, garlic and summer squash. My Irish roots are happy to have fresh potatoes!


There are two main types of potatoes (hundreds of varieties, though!): mealy and waxy. Mealy potatoes are also called 'maincrop' potatoes-- they are also sold as russet potatoes, or Idaho potatoes. They tend to be larger and oval. They are best for baking and frying, but can fall apart in liquid. Waxy potatoes are also known as 'new' potatoes  They have very thin skins, and tend to be smaller and round. Most of the nutrients of the potatoes are in the skin, so try cooking them and eating them with the skin on. 


All potatoes should be stored in a cool, dry place. When buying them, try to buy them either loose or in paper bags, as storing them in plastic will retain moisture and accelerate spoiling. If they are sold in plastic bags, take them out of the bag as soon as you get home.

Colcannon

This is a traditional Irish recipe. You really can't imagine how yummy it is until you make it! You can substitute onions for the leeks.

1 pound cabbage or kale

1 teaspoon kosher salt

2 pounds mealy potatoes

2 medium leeks or onions

1 cup milk

1/4 teaspoon mace

kosher salt and coarsely ground black pepper to taste

2 cloves garlic

8 tablespoons butter

cream and chopped parsley, for serving

If using cabbage, cut it into quarters and remove the core. If using kale, remove the stems and cut tear into large pieces. Place in a pot, cover with water and boil until tender, about 12 to 15 minutes. Drain and chop into 1-inch pieces. Scrub the potatoes and slice into 1/2-inch slices (leave the skins on). Place in a pot and cover with cold water. Once the water comes to a boil, boil for 15 minutes. Drain.

Meanwhile, trim the leeks by cutting off the root end and the very dark leaf ends. Cut in half lengthwise and run under cold water, separating the layers, to remove any sand and dirt. Slice thinly and place in a pot with the milk. (if using onion, cut the onion in half, peel and slice). Simmer about 10 minutes, until tender.

When the potatoes are done, put them back in the pot and add the mace, salt and pepper and garlic and mash well. Add the leeks and milk and mix, taking care not to break the leeks down too much. Mash in the cabbage and then the butter. Transfer to an ovenproof baking dish and place under the broiler to brown. Serve hot in bowls, topping each bowl with 1 to 2 tablespoons of cream and a sprinkling of chopped parsley.

Quick Dilly Potatoes

This is the perfect accompaniment to grilled salmon or lamb.

3 large or 6 medium waxy potatoes (new potatoes)

1 teaspoon salt

2 scallions

1/2 cup light cream

2 Tablespoons fresh dill, minced

kosher salt and freshly ground black pepper, to taste

Peel the potatoes and cut them into 1/2-inch cubes. Mince the scallions.

Place the potatoes in a pot and cover with cold water. Add the salt and bring to a boil. Lower the heat and simmer, uncovered, for 10 minutes or until tender. Drain, and return to the pan.

Add the cream and simmer, stirring occasionally,  2 to 3 minutes until the cream thickens. Add the dill and season with salt and pepper. Serve warm or chilled.

Miguel's Greens with Walnuts and Agave (or honey)

Miguel used kale for this recipe, but collards or cabbage could also be used. The combination of garlic, nuts, honey and vinegar perfectly balances the flavor of the greens.

1 bunch kale or collards

1 Tablespoon olive oil

1 handful of walnuts, broken up slightly

1/2 Tablespoon balsamic vinegar

1 teaspoon agave or honey

1 clove garlic

kosher salt and freshly ground black pepper

Wash the kale or collards and remove the stem. Roll up and slice into thin strips and wash them. Leave them wet. Chop the garlic. 

Heat a heavy skillet and add the olive oil, greens, walnuts, vinegar and honey. Lower the heat and cook until wilted (about 15 minutes for kale, longer for collards). Add the garlic and season with salt and pepper. Continue to cook until the greens are beginning to crisp. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tomorrow I visit the first farm- in Connecticut- and then next week am off to Vermont to visit two more. I hope to blog next Thursday or Friday.


Visit Stone Gardens Farms on the web at: www.stonegardensfarm.com

Cheers!!!!

. . .of cabbages and kings

"The time has come," the Walrus said,
"To talk of many things:
Of shoes--and ships--and sealing-wax--
Of cabbages--and kings--...
         -Through the Looking Glass and What Alice Found There


The Walrus never did get around to talking of cabbages. A shame, really, as cabbage is what I've got, and cabbage and kohlrabi is what was harvested (along with Asian greens, zucchini, radishes, salad turnips, garlic scapes and garlic).  Therefore cabbage is what I am working with and thinking about this week. And I would have liked to hear what the Walrus had to say about cabbages. Ah well. . .

The word 'cabbage' comes from the French caboche, meaning head. But not all cabbages look like heads-- some, like savoy cabbage, have crazy textured curly leaves, while bok choy has wide white ribs topped by deep green leaves, and Chinese celery cabbage is elliptical in shape. While all can be cooked and stored the same way, each has its own unique flavor and  personality. Cabbage, broccoli, cauliflower, kohlrabi, kale and brussels sprouts are all in the same vegetable family- aptly called the Cabbage Family.

Hard white cabbages (think 'corned beef and cabbage') can be stored in the refrigerator for over 2 weeks. Cabbages with more delicate leaves, like bok choy and Chinese cabbage are more perishable and will spoil sooner. Once you cut the cabbage, it should be wrapped or it will get moldy.

To cut cabbage, cut it in half right through the core or stem, and then cut again into quarters. Cut out the core. Cut either crosswise for shorter slices or lengthwise for longer pieces. Or just chuck into a food processor and cut coarsely by pulsing a few times.

Cabbage can be:

 *eaten raw-- in salads and coleslaws

*sauteed with onion, garlic, herbs-- in butter, oil or with bacon bits

*stir-fried with garlic, ginger, soy sauce and scallions

*braised by sauteeing it first and then simmering in white wine or broth

*boiled and served alone or with a sauce or butter

*gratineed by blanching it first and then baking in a cheese sauce with a

breadcrumb or panko topping

*stuffed (after blanching) with meat and/or rice and vegetables and then simmered

in sauce

*not to mention pickling (kimchee!) or brining (sauerkraut!)

Spring Rolls

This is a wonderfully flexible recipe. These can be made in advance and kept in the refrigerator for a really healthy, refreshing snack. Most any fresh vegetable can be substituted for the ones in this recipe. To make them a meal, serve with Peanut Dipping Sauce and add some leftover meat, chicken or shrimp.

2 cups very finely shredded cabbage, any kind

1 cup yellow or green beans

1 bunch radishes

1 medium cucumber

2 carrots
1-1/2 to 2 Tablespoons honey

1/4 teaspoon sesame oil

salt to taste

12 rice wrappers*

water as needed

Bring 4 cups water to a boil.  Trim the beet greens from the beets, leaving 1-inch stems, Place the beets in the water, and when the water returns to a boil, cook 20 to 30 minutes, or until tender. Rinse in cold water and then refresh in ice water. Slip the skins off. Slice into matchstick-size pieces. 

Bring the water back to a boil and add the beans and carrots. Cook for 3 minutes and refresh in ice water. Trim the stem ends and then cut in half lengthwise and then into 1-inch pieces. 

Peel the cucumbers and cut in half lengthwise. Remove the seeds and cut into 1-inch lengths. Cut each piece lengthwise into 1/8-inch slices.

Combine the vegetables, honey, sesame oil and salt to taste. 

Fill a shallow bowl with water and place a rice wrapper in it to soften. Remove from the water and place on a dry surface. Place about 2 Tablespoons of filling in the middle of the wrapper. Fold in the sides, and then roll-up. Place on a serving plate, seam side down. Repeat with remaining filling and wrappers. 

Peanut Dipping Sauce

1/3  cup smooth peanut butter

2 to 3 tablespoons soy sauce

2 scallions

1 lime

1/2 teaspoon fresh ginger

optional; minced garlic

chili oil

sesame oil

Mince the scallions and juice the lime. Grate the ginger. Combine all ingredients and add warm water as needed to obtain the desired consistency.

Refrigerator Coleslaw

'Coleslaw' is Danish for 'cut sly'- or chopped salad. Salting the cabbage first acts as a preservative and allows this coleslaw to stay fresh longer.

1 large head cabbage

1 stalk celery

2 carrots

large handful chives

1/2 cup honey

1/2 teaspoon salt

1/2 cup apple cider vinegar

pinch pepper

1 teaspoon celery seed

Chop the cabbage, celery, carrots, and chives. Place all the remaining ingredients in a saucepan and bring to a boil. Take off the heat and cool. Toss with the vegetables and chill.

Vietnamese Style Cabbage Salad

I have a plethora of mint in my garden. Some say it's a weed, but I think of it as a gift! I love it in my tea, in tabbouli, in salads (you could even add some to the spring rolls, above)

1/2 large head, or 1 small head of cabbage

2 carrots

2 Tablespoons fresh mint or dill

1 Tablespoon soy sauce

3 Tablespoon sugar

3 Tablespoons white vinegar

1/2 lime

2/3 cup peanuts

Shred the cabbage and grate the carrots. Mince the dill or mint. Juice the lime and combine with the soy sauce, sugar and vinegar. Pour over the veggies and toss. Let marinate in the refrigerator for at least an hour. Just before serving, sprinkle on the peanuts.

Wilted Salad with Asian Greens
. . .and not to neglect some of the other vegetables in my CSA box this week:

1 bunch garlic scapes OR 1 small onion

3 Tablespoons oil, such as canola oil

1 pound Asian greens, pinch or mixed lettuces

1 cup sliced radishes

1 cup sliced salad turnips

large pinch kosher salt

1 Tablespoon apple cider vinegar

sunflower seeds or chopped pistachios

Chop the garlic scapes or onion. Heat oil in a small skillet and saute the scapes or onion. Place the greens, radishes and salad turnips in a bowl. Add the cider vinegar and salt to the pan and pour all over the greens while still warm. Toss and top with the sunflower seeds or pistachios.

Just a few more days until my next share! 

Cheers!