We include recipes each week using the items in your share. We'd love for you to share your recipes with us and we will include them in the newsletter. Please e-mail them to LDobson@geaugafamilyfarms.org.
Thanks to our partner Whole Foods in Woodmere for providing some great recipes this season. We will be featuring their selections in several of our upcoming newsletters.
Creamy Sesame Greens
(courtesy of Whole Foods Market Cooking)
4 tablespoons water, divided
6 cups chopped kale, Swiss chard or collard greens, tough stems removed
2 tablespoons tahini
2 tablespoons orange or lemon juice
1 clove garlic, finely chopped
Heat 2 tablespoons water in a large skillet over medium heat. Add greens and cook, tossing occasionally, until wilted, about 5 minutes. Drain well.
In a large bowl, whisk together tahini, orange juice, remaining 2 tablespoons water and garlic. Add hot greens, toss to combine and serve immediately.
Dandelion Greens Salad Recipe
(courtesy of Whole Foods Market and Food52.com)
1 big bunch of dandelion greens, about 4 heaping cups when cleaned
1 large leek (or 2 small ones)
6 strips bacon (some of the bacon inevitably gets swiped during the cooking process)
1/3 cup red wine vinegar
2 tablespoons maple syrup
1/4 cup olive oil
A pot of salted water with a splash of white vinegar for poaching.
Clean the dandelions: remove the thick part of the stems and gently tear the leaves into bite size pieces. Wash them and dry them very thoroughly. Put them in a big bowl that you can toss the salad in.
Prepare the leeks: I used the chop first, rinse second method, and then took them for a spin in the salad spinner to dry. It worked great! Use white and light green parts only and chop faily small - I quartered the leek and cut 1/4 inch strips. Put a large pot of salted water on and get it started for poaching the eggs, add a splash of white vinegar to the pot as well. Crack each egg into an individual dish.
Now cook the bacon in a skillet until crisp. Remove it to drain and turn the heat to medium. I didn't remove any fat from the pan but bacon differs - if you have a deep layer of fat in the pan maybe remove a little. Add the leeks and cook them until they are quite soft. Turn off the heat and add the vinegar, stirring to get the good bits up off the pan. Pour the leeks and all of the liquid into a small bowl, grind some pepper in and add the oilve oil and maple syrup. Whisk the dressing and taste - mine had plenty of salt from the bacon but add more if you need it. Also test acidity, you may want another splash of vinegar. Crumble the bacon onto the greens. Toss the warm dressing with the dandelion greens and bacon.
Poach the eggs: slide each one into the boiling water and let them poach for 3-4 minutes. While they are poaching go ahead and toss the greens a few more times (the warm dressing will wilt them ever so slightly) and then portion them onto 4 plates. Make sure that each plate gets equal amount of bacon or fights will break out.
Top each salad with a poached egg, grind a bit more pepper over the top, and serve. Enjoy the springtime!
Member Rebecca Bresnahan picks up her family share at Andy & Laura Miller's farm. She has lots of ideas for things to do with your greens. Here are a couple of the recipes she sent in, and there are more to come!
Kale-Potato Soup from The New Laurel's Kitchen
1 tbsps. butter
1 large onion, chopped
1 clove garlic (I use three or four)
2 large potatoes
5 cups chicken or vegetable stock, divided
1 large bunch kale
Salt and pepper to taste
Heat oil in skillet, add onion and saute until nearly tender. Add garlic and continue to cook until onion is translucent and golden. Add potatoes and 2 cups of the stock; simmer, covered, until potatoes start to soften around the edges. Meanwhile, wash kale, remove stems, chop and steam. (Don't try to cook with the potatoes; the flavor will be too strong. Really.) When potatoes are very tender, puree half of them with remaining stock, salt and pepper. Combine everything and heat gently, thinning if necessary, by adding hot water or milk. Four servings.
4 medium potatoes, quartered
3-12 cups chopped kale
1 tablespoon butter
3 leeks or 1 large onion, chopped
1/3 cup milk
1/4 cup chopped, fresh parsley
Salt and black pepper to taste
Steam potatoes. Steam kale separately. Meanwhile, heat butter in skillet, add leaks or onion and cook until soft, stirring frequently (and/or adding a little water) to prevent sticking. When potatoes are tender, peel and mash them. When kale is tender, drain well. Combine potatoes, kale, leeks, milk, parsley, salt, and pepper. Four servings.
Longtime member Nora Doerder, who is picking up at Good Shepherd Church this year, sent in this recipe for kale.
Kale with Tomato, Garlic and Thyme
Enjoy this saute as a side, toss with pasta for a main course, or serve on crostini.
1 tablespoons plus two teaspoons extra-virgin olive oil
2 cloves garlic
2 cups cherry tomatoes
1 1/2 teaspoons fresh thyme leaves
1 pound boiled, chopped kale leaves
Coarse salt and ground pepper
In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes. Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil.
Here's a great recipe for the rhubarb and strawberries that are in season.
Strawberry Rhubarb Baked Oatmeal
(Adapted from Gina's Skinny Recipes at skinnytaste.com)
2 cups strawberries, hulled and quartered
3/4 cups rhubarb, cut into 1/2-inch pieces (about 2-3 stalks)
1 tbsp cornstarch
1/3 cup honey
1 cup uncooked quick oats (gluten free oats okay)
1/3 cup slivered almonds
1/2 tsp baking powder
1 tsp cinnamon
1 tbsp honey
3/4 cups fat free milk
1 large egg
1 tsp vanilla extract
Preheat oven to 375. Lightly spray a 9x9 baking dish with cooking spray. Combine the strawberries and rhubarb in a large bowl. Add honey, sprinkle with cornstarch and toss until fruit is well coated and place in prepared 9x9 baking dish.
In a medium bowl, combine the oats, half of almonds, baking powder, cinnamon, and salt; stir together. In a separate bowl, whisk together the remaining tablespoon of honey, milk, egg, and vanilla extract, then add to the oats.
Pour the oat mixture over the strawberries and rhubarb, making sure to distribute the mixture evenly. Sprinkle with the remaining almonds.
Bake the oatmeal for about 40 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven with additional milk or cream if desired.
Makes approximately 6-8 servings.
The next recipe was created by GFF's own Michelle Bandy-Zalatoris.
Spring Salad with Sugar Snap Peas
This salad is crisp and delicious!
6 cups fresh lettuce (washed, dried and cut into bite-sized pieces)
1 cup sugar snap peas (rinsed, ends cut and sliced into ˝ inch diagonal pieces)
˝ cup crispy fried onions (I like Lars brand)
4 slices of cooked bacon, crumbled
˝ cup fresh goat cheese, crumbled
Place ingredients in a large bowl and toss with your favorite dressing. Balsamic vinaigrette and lemon vinaigrette are both great with this salad.