This share has the last of the lettuce (outredgeous variety), some golden beets, a purple top turnip or two, turnip greens, rainbow lacinato kale, a bunch of parsley (thanks to the kids garden!), 2 heads of garlic, 4 leeks (King Sieg is the new leek variety), and a long pie pumpkin (you’ve seen this one before). The last blog post has a pumpkin pie recipe. This pumpkin (and all the winter squash) will hold quite well at room temperature so if you want to save it for a Thanksgiving pie, it won’t mind at all.
I made a leek, turnip, carrot, and potato soup last night. I know there are no carrots and potatoes in this share but odds are pretty good that you might have some from previous shares still laying around. I just sautéed leeks in olive oil with thyme and salt, then added cubed carrots, turnips and potatoes and sautéed them for a little bit as well, softening up their edges. I then added about 3 cups of chicken stock, and about 1 cup water, brought it to a boil, then turned down to simmer for about 1 hour. Served with a little parsley garnish and a bit of whole milk to cool it down and add some flavor.
Turnip greens are a delectable braising green – they cook pretty fast compared to kale and collards, so watch out!
I went to a cooking class this past weekend at Portland’s Culinary Workshop on CSA cooking, and here’s one of the things we did with braising greens (collards in that case, but it would work equally well with kale or chard or turnip greens): made a crustless quiche. Here’s how: Saute onions (or leeks) and garlic in olive oil until a bit tender, add braising greens (stems removed and greens chopped small into ribbons), and saute on medium-high until the greens have become fairly tender but aren’t fully cooked. Meanwhile, mix up a quiche filling with 2-4 beaten eggs, veggie or chicken stock if you have any (or just use another beaten egg), and salt & pepper. The quantities will depend on the size of your quiche pan and the amount of greens you are using. Mix the greens saute into the quiche filling, then pour into a pie pan. Bake at 350 until cooked through – maybe 20-30 minutes – you can check the middle with a toothpick. Easy and delicious crustless quiche!
Also in that class we used the collard stems (you could use any braising green stem). We cut them into tiny rounds and then plopped them into rice wine vinegar and let them sit for about 1.5 hours. Then they were added to a green salad as a pickly kind of vegetable. Then the vinegar was used for other purposes like making dressing. Another easy way to use up your veggies!
Here’s a simple golden beet salad recipe – you could substitute a bit of leek for the shallot in the dressing. http://www.kaleandchocolate.com/recipes/golden-beet-salad/
Cully Neighborhood Farm 