Monday, July 9, 2007

Week Six: July 10 and 12

Salad mix
Head lettuce
Summer Squash


sharon said...

Hopewell Farm Market Recipes

Kale Chips
Prep Time: 5 minutes
Cooking Time: 10 minutes
Yields: 4 servings

1-2 bunches of kale
Olive oil

1. Preheat oven to 425 degrees.
2. Remove kale from stalk, leaving the greens in large pieces.
3. Place a little olive oil in a bowl, dip your fingers and rub a very light coat of oil over the kale.
Lay out on a baking sheet and bake for 5 minutes or until it starts to turn a bit brown. Keep an eye on the kale, it can burn quickly. Turn the kale over and bake with the other side up. Remove and serve.

• Try different kinds of kale or collard greens. You can sprinkle with a little salt or spice such as curry or cumin after rubbing on olive oil for a little added flavor.

Apple Choy Slaw
Prep Time: 5 minutes
Yields: 3-4 servings

5 stalks of bok choy (about 1/2 a head), thinly sliced
1 granny smith apple, sliced
1/2 a small red onion, thinly sliced
1/2 cup alfalfa sprouts (optional)

2 tablespoons apple cider vinegar (or lemon juice)
2 teaspoons honey or brown rice syrup
1 teaspoon ground corriander
1 teaspoon dijon mustard
1/4 cup olive oil
Salt and black pepper to taste

1. Combine all ingredients in a bowl.
2. Either eat immediately or chill for up to 1 hour and add the apples just before eating.

• Use cabbage instead of bok choy
• Use carrot slices instead of onion.
• Add fresh herbs like cilantro, parsley, mint or scallions.
• Double the dressing ingredients and use on leftover grains.

Arugula Salad with Orange Vinaigrette
Prep Time: 10 minutes
Yields: 4-5 servings

1 med sized head of butter (Boston) lettuce
1 – 2 bunches of arugula
10 radishes, thinly sliced
3 Tablespoons of minced chives or 1 scallion
Freshly ground black pepper

Orange Vinaigrette

2 teaspoons grated orange zest
½ cup of orange juice
4 Tablespoons of red wine vinegar (or sherry vinegar)
2 cloves of garlic finely minced
2 tablespoons of fresh parsley finely minced
1 teaspoon salt
½ cup olive oil

Combine everything in a jar with a lid and shake well.
Shake again before each use.

Beet Salad

3 or 4 raw beets
2 tablespoons vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
¼ teaspoon salt
2 scallions, minced
2 tablespoons minced fresh parsley

Peel the beets and cut them in half. Place beets in a bowl of a food processor and pulse a few times until they are reduced to little chunks. You can also do this with a grater. You will need about 2 ½ to 3 cups of beets.

In a serving bowl, whisk together the vinegar, oil, mustard and salt. Add the beets, scallions and parsley and toss well. Serve at room temperature or chilled.

Chocolate ricotta pudding

6 ounces of semi sweet chocolate
15 or 16 ounces of ricotta cheese
1 teaspoon vanilla
1 cup of heavy cream
2 tablespoons confectioners’ sugar

Melt the chocolate in a small pan on VERY low heat, taking care not to burn it.
In a blender or food processor, whirl the ricotta, vanilla, and melted chocolate until smooth and evenly colored. Pour into dessert cups, leaving room for whipped cream. Refrigerate until ready to serve.

When ready to serve – in a small bowl with an electric mixer of a whisk, whip the cream and confectioners’ sugar until stiff. Mound the cream on top of the pudding and serve cold.

For recipes, trim off root and top, peel until fibrous layer is removed. You also can use leaves. Larger leaves may need to be boiled for a couple of minutes to remove any bitterness.
Kohlrabi can be eaten fresh in sliced, julienned, and grated form, in vegetable platters, salads, and slaws. Alternatively, the roots and greens can be cooked for stews, soups, and gratins.
Kohlrabi Gratin
4-6 kohlrabi with leaves
1 T butter or olive oil
1 clove garlic or 1/2 garlic scape thinly sliced
2 - 3 T sliced green or bulb onion
3 - 4 c stock
3 - 4 T flour
salt and pepper to taste
2 ounces sharp cheddar or other strong cheese, grated
Preheat oven to 375 degrees F. Remove greens from kohlrabi and set aside. Cut off roots and tops of kohlrabi and trim off fibrous outer layer. Slice into 1/4" slices or cube into 1/2" pieces. Wash greens. Remove stems using a knife to make v-cuts in the leaves. Stack several leaves together, roll like a cigar, and thinly slice into strips 1/8" to 1/4" wide. Repeat.
In a large pan heat 4 qts. water to a boil. Add leaves. Test for tenderness and bitterness. Cook until leaves are on the verge of losing their bright green color. Remove and drain. In a large saute pan, heat butter or oil. Saute garlic and onion for 2 min. Remove, set aside. Add 3 c stock to pan, bring to a low boil. Add kohlrabi bulb pieces. Cook until tender crisp. Remove from pan. Remove 1 c stock and into it stir flour. Add back to stock in saute pan. Salt and pepper to taste. Stir to prevent lumps. Add onion, kohlrabi, and kohlrabi leaves. Coat with sauce. Add 1/2 to 1 c more stock if mixture is too dry. Adjust seasoning if necessary. Transfer to a greased 2-3 quart dish. Top with grated cheese. Bake until cheese is brown, approx. 15 to 20 min.
Kohlrabi with Parmesan
2 large or 3 medium kohlrabi, stalks and leaves removed
2 T unsalted butter or olive oil, or combination
1/4 c grated Parmesan cheese
salt and pepper to taste
1 T minced parsley
Peel kohlrabi to remove fibrous outer layer. Shred with grater or foodprocessor. Heat a medium skillet to medium heat. Add butter and/or oil. When fat is hot, add kohlrabi. Cook, stirrring frequently, until vegetable is tender, about 8 minutes. Sprinkle with salt and pepper. Stir. Toss with cheese. Cook until cheese melts, about 1 minute. Garnish with parsley. Serve hot. Serves 4.

For recipes, you'll want to cut off the stem. Make a v-shaped notch to remove the midrib from the lower portion of the leaf. If you prefer milder flavors, consider combining collards with young fresh cabbage.
Sauteed Collards with Garlic
1 bunch collard greens, trimmed
1 clove garlic
1 Tbsp. butter
1 Tbsp. olive oil
Wash greens and cut into diagonal strips. Heat butter and oil in a large skillet. Add garlic and greens, coating both with butter and oil. Add 1 to 2 Tbsp of water. Turn heat to low. Cover. Check for doneness after 3 minutes.

judahmo said...

I found this recipe on Epicurious and made it this evening. It was really tasty. (I cheated with the polenta a bit...I had some from Trader Joe's that was already made.)


1 1/4 pounds kale, stemmed, cut into 1-inch pieces

4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 teaspoon salt
3/4 teaspoon ground black pepper

4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel

4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese
Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.

Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.

Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
Bon Appétit, February 2006
Michael Lomonaco

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