Salad Mix: Lettuce, claytonia, upland cress, spinach, and roots. A hearty blend
Redbor Kale is in the super veggie club and is just about the healthiest vegetable you can eat. 1 cup packs 1300% of your daily requirements for Vita K, 200% of your Vita A, and nearly 100% of vita C, along with lots and lots more vitas and minerals. Over 45 different flavonoids have been identified in kale that combine to provide both anti-oxidant and anti-inflammatory benefits. It is now believed that kale offers risk-lowering benefits for five types of cancer including bladder, breast, colon, ovary and prostate cancer. It also has the ability to lower cholesterol (and for this purpose steaming is best). It is also now recognized that kale provides much support for your body's own detox system. And what's more, it's tasty, so eat lots. Keep kale loosely wrapped in a plastic bag in your crisper drawer. Strip the leaves from the stems and wash them well before chopping and cooking.
Squash: Sadly, our squash supply has come to an end! This is the last week of our winter squash. The Everyday and Fancy shares will each have a slightly different variety and/or size of squash! Try to use squash within a week. If you have any blemishes or soft spots, please just cut them off and enjoy the rest of the squash.
Napa Cabbage: On another side note, we had limited success with our Napa cabbage crop this year so unfortunately, this is it for Napa cabbage! You're receiving either a head of green Napa, a bunch of leafy green Napa, or a head of leafy red Napa. The leafy Napas are going to be perfect for a Napa cabbage salad. Napa goes wonderfully in Southeast Asian dishes, with ingredients like chili, curry, carrots, scallions, and radishes.
Peter Wilcox Potatoes: Peter Wilcox potatoes are in your share this week! Wilcox potatoes are beautiful purple potatoes. They are nicely textured, firm but not waxy, and wonderful whether roasted, boiled, or sliced into wedges or fried. They have a full earthy flavor that hints of hazelnuts. For best visual and nutritional effects, leave the skin on while cooking.
Featured Recipes
Scalloped Celeriac and Potatoes
Here’s a variation on a classic that just might be better than the original. Traditionally, scalloped potatoes are cooked in milk or cream; here, however, we cook them in stock, and the result is a more flavorful and delightfully lighter dish. The celeriac adds a brightness that assertively sets the dish apart from its classic cousin. Friend of the Farm.
Serves 6
butter for greasing the baking dish
1 pound celeriac, peeled, halved, sliced about 1/8 inch thick
1 pound baking potatoes, peeled, sliced about 1/8 inch thick
salt
freshly ground black pepper
1 cup grated Gruyère or domestic Swiss cheese, divided
1/2 teaspoon dried thyme
2 cups chicken, beef, or vegetable stock
2 tablespoons butter
Preheat the oven to 350° F. Grease a 2-quart baking dish with butter.
Place the celeriac and potatoes in alternating layers in the baking dish, seasoning every few layers with salt and pepper. At about the halfway point, add 1/3 cup cheese in an even layer; sprinkle with the thyme. Continue with the celeriac and potatoes, until you have used all of your slices (don’t go all the way to the top edge; leave a little room to allow the liquid to boil).
Pour the stock over the celeriac and potatoes. Dot with butter. Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more. Sprinkle the remaining 2/3 cup cheese over the top layer, add several grindings of fresh pepper, and bake until the cheese turns golden, about 15 minutes.
Let stand for 10 minutes before serving.
Indian Style Potatoes, Carrots, and Turnips
No turnips? Try rutabaga, parsnip, or another root!
5 tablespoons vegetable oil
1 onion, chopped
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon chili powder
Salt & pepper to taste
6 potatoes, diced
4 medium carrots, diced
1 large or 2 small gold turnips, diced
Heat the oil in a large skillet over medium-high heat.
Add the onion, and season with cumin, turmeric, coriander, chili powder, salt & pepper. Cook and stir until onion is browned.
Reduce the heat to medium, and stir in the potatoes, carrots and turnips. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep from sticking to the pan.
Roasted Roots Side Dish
6 cups mixed root veggies of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, potatoes, carrots, etc.) cut into uniform bite size pieces
3 cloves garlic, minced
3 Tbsp. sunflower oil or olive oil
3 Tbsp. white wine, sherry,
apple cider, broth, or water
2 Tbsp. chopped thyme
salt & pepper to taste
Instructions
Combine garlic, liquids, herbs, salt & pepper in large oven proof baking pan.
Stir in root veggies & bake at 450 degrees for about 45 minutes, stirring several times, until done.
If you have leftovers, this makes a delicious soup added to vegetable/chicken broth & pureed with some cream.
Roasted Red Kale
From Driftless Organics
1 bunch of red kale
Sunflower oil or olive oil
Salt & pepper to taste
Preheat oven to 425. Wash and dry and roughly chop the kale.
Toss with a drizzle of oil and a little bit of salt and pepper. (Not too much salt - the kale shrinks up a lot.)
Spread kale on a cooling rack on top of a cookie sheet.
Place in oven. Check after 7-8 minutes.
Remove from oven when the kale just turns brown.
Eat as a snack or side dish or garnish.
You will be amazed. The kale turns into a light crispy treat.
Sorrel Garlic Sauce
1 sorrel bunch
½ bunch chives, chopped
2 cloves garlics, chopped
2 Tbsp butter
¾ cup veggie or chicken broth
Lemon juice to taste
Salt & Pepper to taste
Saute the garlic and chives in the butter until tender, about a minute.
Add the broth and continue to cook for five minutes.
Place into food processor along with the sorrel, lemon juice and salt & pepper. Puree until smooth.
Return to the stove and keep warm until ready to serve. Goes great over baked potatoes, fish or lamb.
Spicy Asian Slaw with Napa Cabbage, Carrots & Ginger Dressing
3 tbsp rice vinegar
2 tsp sugar
1 tsp peeled and grated fresh ginger
1 tbsp sesame oil
1 tbsp canola oil
1/2 tsp grated lime zest
1 tbsp fresh lime juice
1/2 serrano chile, seeded and membranes removed, finely chopped
1 small Napa cabbage (about 1 1/2 pounds), halved lengthwise, cored, and cut crosswise into 1/2-inch slices
1 1/2 cups grated carrots
4 scallions, sliced
1/2 cup chopped cilantro
In a small bowl, whisk together rice vinegar, sugar, ginger, sesame oil, canola oil, lime zest, lime juice, and chile. Set aside.
Separate the cabbage leaves into a large bowl. Add carrots, scallions, and cilantro, and toss well.
Pour the dressing into the cabbage mixture and toss again. Let stand for 10 minutes, tossing occasionally.
Thai CSA Noodles
Although this recipe calls for Napa cabbage, you could easily use spinach, broccoli, kale and/or chard instead. Add an extra hot chili if you prefer, otherwise one chili provides a mild kick. Serves 6.
1 lb. pork sausage, plain or breakfast
1 lb. spaghetti or linguini
2 tsp sunflower oil
1 medium onion, thinly sliced
3 garlic scapes chopped fine, or 3 garlic cloves minced
1 hot pepper, seeds removed, finely chopped, or 1/4 tsp crushed red pepper flakes
1 head Napa cabbage, sliced in thin ribbons
3 TB fish sauce
2 TB soy sauce
1 TB green curry paste
2 TB dry sherry
1 tsp ground ginger
1/2 tsp freshly ground black pepper
juice of 1/2 a lime
1 cup basil, julienned
1 cup cilantro, optional
1 cup scallions, thinly sliced
Bring a large pot of salted water to boil while you fry the crumbled sausage in a large, heavy-bottomed pan or wok over medium-high heat. When sausage is fully cooked drain meat and reserve. Add pasta to the boiling water. Heat oil in the heavy-bottomed pan over medium-high heat. Add onion, garlic and chili. Saute, stirring frequently, for 2-3 minutes. Add Napa cabbage. Cook, tossing frequently, for about 5 minutes, or until cabbage just begins to wilt. Add fish sauce, soy, sherry, curry paste, ginger, pepper and reserved sausage. Toss to combine and bring to a simmer. Reduce heat and simmer for 2-3 minutes. Remove from heat. Stir in lime juice, basil, scallions and cilantro (if using). Drain pasta, reserving up to 1 cup of the cooking water. Toss the sausage and veggies with drained pasta, adding a bit of the reserved water, if necessary.
Comments