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.

Wishing Stone Farm:8 Greenhouses, 3 Properties, and Bio-fuel

Biofuel tanks in Cucumber Greenhouse

Eggs. Honey. Salsa, pesto, scones, wholegrain bread, soups, dips, pickles. A backyard designed for children's programs. A chicken coop that looks like a caboose. And a really adorable dog named Baxter. Wishing Stone Farm in Little Compton, Rhode Island is incredibly diverse. Skip Paul has spent most of his adult life sharing his passion for sustainable farming, bringing his certified organic and IPM produce, eggs and honey to urban environments. Local CSA members pick up their share at the farm in the spacious 'pick-up' room, but most members use a credit system at four separate farmers markets throughout Rhode Island. He and his wife, Liz Peckham, also have a certified kitchen where they create and sell products under the label "Babette's Feast" (their Cilantro Lover's Salsa is really yummy!), and have designed an outdoor space for children's programs. They've been farming this land for over 30 years, recently installing greenhouse heaters that run on used car oil to reduce heating costs and recycle waste. Conscientious, innovative, welcoming and fun describe this successful family farm.

Here in Connecticut it is finally feeling like autumn! My share this week included leeks, lettuce, tomatoes, cubanelle and bell peppers, potatoes, corn, fennel and cucumbers. Today I'm making soup with the peppers, fennel, potatoes, and leeks. The house is filled with the aroma of roasting pepper and fennel, and I can't wait for dinner! 

Roasted Fennel, Leek and Pepper Soup

Roasting mellows the flavors of these vegetables, makng them less aggressive. Carrots and an apple  add a little sweetness.

4 cubanelle or other mildly hot peppers (about  4 ounces)

1 medium fennel bulb (about 8 ounces)

several small carrots (about 4 ounces)

1 medium leek

2 medium potatoes (about 12 ounces)

1 apple

canola or other mild vegetable oil

2 cups chicken broth or mild-flavored vegetable broth (you don’t want the veggies in the broth to compete with the flavors of these veggies)

salt and pepper to taste

2 Tablespoons chopped chives (optional)

1. Heat the oven to 350 degrees.

2. Wash all the vegetables and the apple. Trim the fronds off the fennel and cut it in half (reserve the fronds for garnish). Trim the carrots and the leek. Cut them into 2-inch pieces. Cut the apple in half. 

3. Place the vegetables in a baking dish and toss with a tablespoon of the oil. Add the apple to the pan. Cover the pan with foil, and place the pan with the veggies in the oven. Place the potatoes on the oven rack. Roast about an hour until tender.

4. Cut the potatoes in half and scoop out the flesh. Scoop the cooked apple off the peel. Chop the fennel, leek and carrots coarsely. Cut the peppers in half lengthwise and remove the seeds and veins. Chop coarsely. Put all in a soup pot. Add 2 cups chicken broth and a bay leaf. Simmer over low heat for 30 minutes. Puree with a hand blender or in a food processor or blender. Return to heat and taste, adding salt and pepper as needed. 

5. Garnish with chopped fennel fronds and chives. Serve with Stilton Crackers.

Stilton Cheese Crackers

If you don't like Stilton, you can substitute cheddar or swiss. These are great with cocktails, too.

2 cups all purpose flour

1/3 cup yellow cornmeal

1/2 teaspoon baking soda

1/2 teaspoon sugar

1/2 teaspoon salt

4 ounces butter

6 ounces Stilton Cheese

2 tablespoons white vinegar

coarsely ground black pepper

1/2 cup cold water

1. Shred the cheese.

2. In a large bowl, mix the flour, cornmeal, baking soda, sugar and salt. Break the butter into small pieces the size of baby peas (you can use your fingers, a pastry blender or 2 knives for this). Stir in the cheese, vinegar and cold water, mixing only until the mixture forms a soft dough. Shape the dough into a ball; wrap with plastic wrap and refrigerate at least an hour or until dough is firm enough to handle (this can be done several days ahead of time).

3. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Cut the dough into 4 pieces and roll each piece as thin as you can get it—about a 10-inch square. Cut into squares or triangles, or use a cookie cutter (I have one shaped like a maple leaf that I like to use). 

4. Place on a baking sheet and sprinkle with coarsely ground black pepper. Bake about 10 minutes or until browned and crisp.

I'm really looking forward to autumn- I love this kind of weather, autumn vegetables, autumn colors, autumn clothes, autumn leaves... and cooking autumn soups and stews. 

Have a terrific week!

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. 

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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!!!!