Recipe Share

Here’s a place to post recipes you like that use items from the farm.  Just  add your ideas in the ‘Comment’ box below.  Thanks!

24 responses to “Recipe Share

  1. Pingback: 6/16 share | Cully Neighborhood Farm

  2. Here’s a soup recipe for all kinds of greens. I just made it tonight with the kale and turnip greens and it’s great!

    2 lbs greens, washed and tougher stems removed, torn if large
    1 onion, chopped
    3 cloves garlic, minced
    2 cups broth or water
    garam masala, about 2 teaspoons
    curry powder, about 1 tablespoon
    cumin seeds, about 1 teaspoon
    1 1/2 cups yogurt
    2 cups cooked white rice

    Saute the onion in oil til softened. Add garlic and spices to taste, saute 1 minute. Add greens, salt to taste, and broth or water and cook until greens are tender (15-45 minutes depending on the type), adding more water if necessary. Let cool for bit, then puree in a food processor or blender. Stir in yogurt and rice. This soup tastes best warm or at room temperature (rather than hot). If you do decide to reheat it, do so gently so as not to curdle the yogurt.

  3. I used mustard, radish greens and spinach in this recipe. You could sub in anything you had on hand for the chickpeas (chicken, potatoes, paneer, etc.): http://hungrydesi.com/2009/01/25/palak-channa-spinach-and-chickpeas/
    Also, this is a good list of greens recipe from a reliable source. I made the sausage & greens pasta with chard last week and it was really good: http://simplyrecipes.com/tag/Greens

  4. One of my favorite meals from last week was sausage hash with mustard greens.

    I sauteed one whole chopped onion in a little bacon grease til it was nice and soft. Then I added one pound bulk italian sausage and cooked til browned. Add the chopped up stems from the entire bunch of mustard greens, followed in a few minutes by the chopped greens. Toss on a little salt and pepper. Heaven.

  5. I tried this from a friend…delish: “Oh, broccoli rabe is my favorite! Takes a bit of extra work though: blanch it in boiling water for a minute or two until soft, drain it. In a big skillet, saute some garlic, crushed red pepper, and a few anchovies if you eat fish (seriously, they melt into the oil and are so good). Toss the greens in the oil and cook for a few more minutes. Toss with a can of drained cannelini beans.”
    This week I grated some of the turnips and thinly sliced the fennel to make a slaw. Dressing was 1 part cider vinegar, 1 part honey and two parts mayo. Have made this in the past with broccoli, red onions, raisins, candied cashews and bacon…and will probably add some of those extras if I make it again.

  6. marriedwithchickens

    This is hands down my favorite thing to do with lacinto kale. It is fabulous and lasts well in the fridge for a couple of days (though rarely has occasion to do that in our fridge). If you’ve been to Dove Vivi and ordered their kale salad, this is a pretty close approximation: http://dinersjournal.blogs.nytimes.com/2009/09/08/the-kale-and-ricotta-salata-salad/

  7. Pingback: 6/30 share | Cully Neighborhood Farm

  8. This was delicious, with turnips in place of the potatoes. I was hoping ofr leftovers, but most of it disappeared in one sitting.

    http://www.foodnetwork.com/recipes/ina-garten/roast-loin-of-pork-with-fennel-recipe/index.html

  9. Hey, I decided to preserve our excess greens by blanching and freezing, which was really easy — used the directions here: http://pickyourown.org/freezing_greens.htm

  10. These were a hugh hit at 4th of July picnic: http://www.thewednesdaychef.com/the_wednesday_chef/2011/06/melissa-roberts-quick-radish-pickles.html
    They taste faintly like the pickled ginger you get with sushi- but crispy. I might try with turnips next…

  11. KALE CHIPS:
    INGREDIENTS
    1 bunch kale
    1 tablespoon olive oil
    1 teaspoon seasoned salt
    DIRECTIONS
    Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
    With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
    Bake until the edges brown but are not burnt, 10 to 15 minutes.
    Note: I have known some people to sprinkle kale with vinegar or water and rub it down to give a softer texture and make it extra flat, crispy and chip-like.

  12. Here’s a recipe for broccoli raab and then one that uses kale and broccoli raab.

    Sauteed Broccoli Raab

    Gourmet magazine; 10 minutes to table; serves 2

    1 lb broccoli raab, hollow stems discarded
    1 Tablespoons unsalted butter
    1 clove garlic, chopped

    Cook broccoli raab in a large pot of boiling salted water until just tender, about 4 minutes, and drain in a colander.

    Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli raab, tossing gently in butter to coat, and season with salt and pepper.

    Linguine with broccoli raab and kale
    Time: 20 Minutes

    Serves: 4

    Ingredients:

    1 lb. linguine (or your favorite pasta)
    4 tbsp. of olive oil
    1 small yellow onion
    2 cloves garlic
    1 bunch of broccoli raab
    2 leaves of kale, cut into strips
    1/2 cup of toasted pinenuts
    2 tbsp. scallions
    4 lemon quarters
    1/4 cup fresh grated parmesan

    Saute the onion and garlic in olive oil until softened.
    Add broccoli raab, and saute until until slightly soft but still maintains some crispness.
    Add strips of kale and cook until they are just wilted.

    At the same time cook pasta until al dente, and toast pinenuts in a dry saute pan over medium heat.

    Place Linguine in large bowl and drizzle with olive oil.

    Gently mix in sauteed veggies and toss.

  13. Cooking Greens

    A bunch of cooking greens is strikingly distinct from a bag of salad. Most cooking greens are big. Kale and chard leaves, for example, might grow to be longer than your forearm. A side dish of greens always rounds out a meal, and, in main dishes, a few tender ribbons of greens curled among vegetables enhances a meal.

    Storage

    Cut beet and turnip greens from their roots; store roots separately. Keep dry, unwashed greens in a sealed plastic bag in the refrigerator. Thicker greens will keep for up to two weeks, but tender ones like spinach and beet greens should be eaten within a week.

    Handling

    Just prior to use, swish leaves in a large basin of lukewarm water until grit settles to the bottom. It’s fine to leave the stems on small baby greens, but many greens (choi, chard, collards, kale) have thick stems that cook more slowly than the leaves. Fold each leaf in half and slice out the stem. To use the stems in your dish, slice them 1/4 inch long and begin cooking them before you add the greens.

    Simple Cooked Greens

    Cooking greens in oil or butter over high heat until they are just wilted is a great way to give them an added richness while preserving their fresh taste and delicate texture. Wilted greens mix well with almost anything. They add sophistication to cooked grain or pasta. Topped with grated cheese, a cream sauce, or toasted nuts, they make a complete side dish; dressed with a vinaigrette they become a delicious warm salad. Wilted greens also make a great bed for any meat. They are also wonderful served on their own, simple and elegant, as in this recipe. If you are using greens with hearty stems, such as Swiss chard, cut out the stems, chop them, and sauté them before cooking the leaves to give them enough time to cook. Angelic Organics Kitchen.

    Serves 4

    3 tablespoons butter or olive oil

    1 teaspoon minced garlic (about 2 medium cloves) (optional)

    1 pound greens, rinsed, torn or chopped into bite-size pieces

    salt

    freshly ground black pepper

    extra virgin olive oil

    1. Heat the butter or olive oil in a large skillet or pot over medium heat. Add the garlic; sauté for 1 minute.

    2. Add the greens immediately after rinsing them, with the water still clinging to the leaves. Cover; cook for 1 minute. (If you are using heartier greens, such as kale or collard greens, add a cup of water to the skillet. Cover; cook for 5 minutes.)

    3. Uncover the skillet, add salt to taste (this will ensure the greens stay a bright green), and give the greens a good flip and stir. Cover the skillet again and continue cooking the greens until they are bright green, tender, and wilted to your taste. (For spinach this will be only another minute or two, for Swiss chard 3 to 5 minutes, and for kale or collard greens, depending on their maturity, this could be up to 20 minutes. Be sure to add more water if it boils away.) Season with pepper and olive oil to taste.

  14. Megan already mentioned 101Cookbooks…and look, this recipe was meant for our box this week: fennel, zucchini, arugula and dill! http://www.101cookbooks.com/archives/shaved-fennel-salad-recipe.html

  15. oops…I guess she said simplerecipes. In any case, I’ve found some good recipes on http://www.101cookbooks.com and http://iheartkale.blogspot.com.

  16. Pingback: CSA share 7/21/11 | Cully Neighborhood Farm

  17. Pingback: CSA share 7/28/11 | Cully Neighborhood Farm

  18. Pingback: CSA share 8/4/11 | Cully Neighborhood Farm

  19. We’ve been enjoying the cabbage done this way (subbing apple cider vinegar): http://www.epicurious.com/recipes/food/views/Grilled-Red-and-Green-Cabbage-Slaw-242744
    It’s great with a little salty cheese (feta?) and/or avacado and/or sunflower seeds (or all three if you have them). The dressing makes way more than you need- it’s also good on roasted beets.

  20. Pingback: CSA share 8/11/11 | Cully Neighborhood Farm

  21. Pingback: CSA share 8/18/11 | Cully Neighborhood Farm

  22. Pingback: CSA share 10/20/11 | Cully Neighborhood Farm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s