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.
We'll all be receiving lots of greens in our boxes in the next few weeks. so it's time to get your greens on! Here are a few recipes to help deal with all the greens.
Sauteed Spring Greens with Bacon & Mustard Seeds
2 oz. thick-cut bacon, finely diced
1 Tbsps. extra-virgin olive oil
1/4 - 1/2 cup bunching onions, thinly sliced
1 hot red chile, seeded and finely chopped
1 Tbsp. yellow mustard seeds
1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, kale and/or spinach, stems and inner ribs trimmed
Salt & freshly ground pepper
1 Tbsp. white wine vinegar
In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring until golden, about 3 minutes. Add the onion, chile and mustard seeds and cook until softened, 2 to 3 minutes. Add the greens, season with salt & pepper and cook, tossing frequently, until wilted and tender, 5 to 6 minutes. Stir in the vinegar and serve.
MAKE AHEAD: The cooked greens can be refrigerated overnight.
Sauteed Spring Greens and Manchego Frittata
In a large bowl, whisk eight eggs with 2 ounces shredded Manchego cheese. stir in the Sauteed Spring Greens and season with salt & pepper. Heat 2 tbsps. oil in a large ovenproof skillet. Add the eggs and cook over moderate heat until the eggs are nearly set, 3 minutes. Broil for about 2 minutes, until lightly browned on top. Slide onto plate and serve.
Pasta with Sauteed Spring Greens
Cook 3/4 pound of rotini pasta; reserve 1/2 cup of the cooking water. In a large skillet, cook 1 minced garlic clove over moderate heat until fragrant. Add the pasta, 6 Tbsps. creme fraiche or heavy cream, the Sauteed Spring Greens and the pasta cooking water. Cook, tossing, for 2 minutes. Stir in 1/4 cup freshly grated Parmesan cheese and serve.
Bean-Sausage Soup with Sauteed Spring Greens
In a medium pot, heat 1 tsp. olive oil. Add 1/4 pound Andouille sausage slice in half-moons and cook over moderate heat until browned, 5 minutes. Add one 15-ounce can drained and rinsed butter beans, 5 cups organic chicken broth and the Sauteed Spring Greens. Bring to a boil, then simmer for 5 minutes. Stir in 1 cup cooked rice or quinoa and serve.
Greens recipes adapted from Food and Wine magazine
Makes 6 servings
1 1/4 cups white quinoa, rinsed
6 cups water
2 tablespoons olive oil
1 tablespoon honey
1 bunch scallions, thinly sliced, white parts only
5 ribs rhubarb, washed and sliced into 1/4-inch pieces
3 to 4 cups baby arugula
1 cup feta cheese
1/2 cup chopped fresh mint
1/2 cup sliced almonds, toasted
1/3 cup olive oil
1/4 cup apple cider vinegar
3 teaspoons tahini
Salt and pepper
Rinse the quinoa in three changes of cold water to remove any bitter coating. Put the water in a large pot, salt it and bring to a boil. Add the quinoa and cook for 7 to 8 minutes, until just slightly tender.
Drain the quinoa through a sieve and then set the sieve over an inch of simmering water in the same pot. (Make sure the water doesn't touch the bottom of the sieve.) Cover the quinoa with a folded kitchen towel and cover the whole thing with a lid. Steam until the quinoa is tender, fluffy and dry, about 5 minutes. Remove from the heat and let stand, still covered, for another 3 to 5 minutes. Place in a medium bowl and fluff with a fork.
In a frying pan, heat the olive oil over medium heat. Add the honey and stir to combine. Add the scallions and rhubarb and sauté for 5 to 7 minutes, until rhubarb is tender. Remove from heat and let cool to room temperature.
In a large bowl, whisk together the olive oil, vinegar, tahini and a pinch of salt and pepper. Add the cooled quinoa, the scallions and rhubarb, and the rest of the ingredients; toss and stir gently to coat with the dressing. Serve cold or at room temperature.
Makes 12 to 16 scones
6 stalks rhubarb, washed and sliced into 1/4-inch ribs, then cut the ribs in half
2 tablespoons honey
3 cups whole wheat pastry flour
1/4 cup granulated sugar plus more for sprinkling on top
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces
1 large egg, lightly beaten
3/4 cup cold buttermilk plus 3 tablespoons butter for brushing on top of scones before baking
Heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Place the rhubarb in a medium bowl and drizzle with the honey. Let stand for at least 10 minutes.
In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter with a fork and, using the fork and your fingers, whisk and cut in the butter until mixture resembles a coarse meal.
In a small bowl, whisk together the egg and buttermilk. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the fruit.
Turn out onto a floured board and knead about 15 times. Roll or pat out to a 1-inch thickness.
Cut into 2-inch rounds using a round cutter or cut into 2-by-2-inch squares. (I used a small jam jar, which resulted in 16 scones.) Reshape and roll dough to create more scones with excess scraps. Place on the baking sheet. Brush lightly with the 3 tablespoons of buttermilk and sprinkle with granulated sugar.
Place in oven and bake for 15 to 18 minutes, or until golden brown on top. Serve warm.
Makes 1 1/2 cups
4 rhubarb stalks, leaves removed, with the ribs washed and coarsely chopped
1/4 cup honey
Scant 1/4 cup brown sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla
In a heavy saucepan, toss the rhubarb with the honey, brown sugar, lemon juice and vanilla. Bring to a slow boil over medium heat and stir, making sure the honey and sugar dissolve, for about 5 minutes. Lower the heat and simmer for about 7 minutes until mixture is thick and smooth. Taste occasionally and add a bit more sugar if you wish. Remove from heat and let cool.
Rhubarb recipes from NPR's Kitchen Window.