Tag: greens

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JUDI’S RECIPES – WEEK 20 – OCTOBER 15, 2019

October 15, 2019

Hi Everybody,

Greens are back! One of the delights of Fall is that cool weather vegetables return.

So this week, I have a recipe for you that contains squash and greens. It’s a twist on panzanella salad, a popular Italian dish.

 

BUTTERNUT SQUASH PANZANELLA SALAD

Ingredients
8 oz. country bread (torn into chunks)
4 TBS olive oil
1/4 c. grated Parmesan

Kosher salt

Pepper

1 lb. 2-inch cubes butternut squash

1 red onion (cut into wedges)
5 oz. baby kale, arugula, lettuce or any other green
1/4 c tahini
1/4 c. lemon juice
1/4 c. water
1/4 c. pomegranate seeds (optional)
Directions
  1. Heat the oven to 425°F. In a large cast-iron skillet, toss the bread with 2 tablespoons of olive oil and grated Parmesan cheese. Season with salt and pepper. Bake until it is golden brown, 8 to 10 minutes. Transfer to a plate and set aside.
  2. Add 2 tablespoons of olive oil to the skillet and toss together with the butternut squash cubes and the red onion. Season with salt and pepper and roast, tossing after  12 minutes, until golden brown and tender, 20 to 25 minutes total. Remove from the pan and place in your serving bowl. Fold in the greens and the reserved bread cubes.
  3. Meanwhile, whisk together the tahini, lemon juice, and water. Season with salt and pepper. Toss with the squash mixture and sprinkle with pomegranate seeds, if you are using them.

Enjoy!

HELPFUL HINT: Pomegranate seeds are a pain to remove from the outer skin. Buying them is a little pricey, but I think it’s worthwhile to pay the price and skip the additional labor.

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 3 – JUNE 18, 2019

JUNE 17, 2019

Hi Everyone!

I hope you all had a lovely Father’s Day, filled with warm memories and great food, whether you are a father, have a father, or neither.

This week we’re getting more greens (of course we are!), the Jewels of Spring. But, we’re also getting some root vegetables along with their own greens. These can be used to make wonderful dishes that use the whole plant. Today’s recipe is for beets and their greens, but if you’re getting kohlrabi, you can use the same recipe.

ROASTED BABY BEETS WITH SAUTEED BEET GREENS

INGREDIENTS

1 bunch baby beets with tops, well-washed

2 TBS olive oil, divided

2 sprigs rosemary

Splash of balsamic vinegar

Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 375 degrees

2. Cut the tops off the beets. Place in a roasting pan and toss with 1 tablesoon of  olive oil and the rosemary.

3. Roast in the oven for approximately 30 minutes.

4. Remove from the oven and pull off the skins while still warm, and cut the beets in half.

5. Saute the beet greens until limp in the additional tablespoon of olive oil and add a splash of balsamic vinegar.

6. Season with salt and pepper.

6. To serve, plate the greens and place the beets on top.

Enjoy!

HELPFUL HINT: To stem rosemary, grasp the stem and slide your fingers, from the top down, toward the end of the stem. The stem won’t break.

ANOTHER HELPFUL HINT: I like this dish with chopped, grated or minced garlic in the greens. Add it at the end and saute for a minute, then remove fom the heat.

Let’s all hope a few more sunny days are coming. The rain has been great for the crops, but I’m tired of frizzy hair and wet shoes.

Have a delicious week!

Best,

Judi

 

 

 

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Farmer’s Note — Week 1

Dear CSA Member

The first delivery has finally arrived. The activity level around the farm increased by 100-fold today as we started picking. Each season is new all over, and we are full of anticipation and excitement as we start.

The greens are very nice this spring. It was rather cold for a long spell and the greens just loved the weather. Your share is overflowing with greens. We transplant all of our early greens and cover them immediately with floating row cover. It is a sheet that covers the plants and keeps most of the insect pests out and allows the sunshine and rain to go in. You will find some holes in the leaves of the early greens. The row cover does a good job but some of the insect pests find their way to the plants despite our best efforts.

I find the best way to wash greens is to remove the leaves from the stem end and give them a cold water bath. You may want to repeat and then spin dry in a Salad Spinner. Plastic bags work fine to keep the greens fresh. The most tender greens should be used first as you work your way through your share. There has been a lot of rain the last couple of days. We do give the greens a rinse but they will need a good wash.

Please remember to pickup any optional shares that you have ordered. Mushrooms Shares will be delivered each week and Coffee Shares the first of each month. If you placed a Marketplace order, your order will be delivered with the Vegetable Shares. You can check your orders by logging into your CSA Member account from the farm website home page. Click on CSA Member Login under the center photo. The My Account link has all of your order information. We are also sending tote bags [for the site]. Hope you like them.

Welcome 2013.
Deborah
for everyone at Stoneledge Farm