Siren Song Farm Newsletter

Volume 4

Hello wonderful CSAers!

            I am finally home from Corvallis and very happy to be back on the farm. People have been asking for a little info about what I was up to, so I thought I would take a minute to fill you all in! For the bulk of the week I was at a Permaculture Farming for Energy Descent class hosted by OSU. It was very inspiring. We learning about the importance of hedgerows (they are more exciting than you would think!), all about growing bamboo and its many uses and some large scale permaculture designs for water catchment and distribution. On Monday Aby and I went to Corvallis again to take a seed production class from the legendary Frank Morton of Wild Garden Seed. It too was fantastic. Next season we will be branching out into some small scale seed production. We would really like to start developing seed that works really well when our summers stay wet and cloudy. Locally adapted seed is invaluable.

   This week your bag contains zucchini, yellow onions, spinach, mixed baby radishes, kale and romaine lettuce.  We had a special request for kale this week and I can’t tell you how excited we are that you are enjoying some of the more unusual veggies. We don’t usually grow head lettuce, because of the bug problems, but we were so inspired while we were at Wild Garden Seed which specializes in lettuce that we brought some back with us for you all to try!

   Here are some fun recipes to try with this week’s spoils.

Cheers-

Jen

Cucumber Salad

Forget fuss—the key to this recipe is leaving everything alone. Tossing cucumbers with salt and then letting them drain prevents their moisture from diluting the flavors of the finished dish. A long, unattended marination enhances the sweet-sour blend of sugar and white vinegar that makes this salad especially refreshing.

Yield: Makes 8 servings

ingredients
2 cucumbers
1 tablespoon sugar
1/4 cup distilled white vinegar
2 teaspoons grainy mustard
lettuce leaves
2 tablespoons mild extra-virgin olive oil

Cut cucumbers into thin (1/16-inch) rounds with slicer. Toss with 2 teaspoons salt in a colander, then drain 30 minutes. Squeeze excess liquid from cucumbers.

Whisk together sugar, vinegar, and mustard in a large bowl, then stir in cucumbers. Marinate, chilled, at least 2 hours.

Drain cucumbers, reserving marinade, and mound on lettuce. Whisk oil into reserved marinade and drizzle over salad.

Cooks’ note:

Cucumbers can be marinated, chilled, up to 1 day.
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Grilled Chicken Salad with Radishes, Cucumbers, and Tarragon Pesto

¼  cup (packed) fresh tarragon leaves plus 2 teaspoons chopped
¼  cup (packed) fresh Italian parsley leaves
4 tablespoons pine nuts, divided
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot or onion
6 tablespoons (or more) olive oil, divided, plus additional for brushing
4 boneless chicken breast halves
4 ½ -inch-thick slices country-style French or sourdough bread
Salad greens
1 cup thinly sliced radishes (from 1 large bunch)
1 cup thinly sliced cucumbers (about 1 1/2)

Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.

Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.

Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side.

Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.

Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.
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Wilted Spinach with Nutmeg Butter

Creamed spinach often gets a dash of nutmeg. With the rest of this meal, you'll be happy to have a lighter (meaning creamless), more basic sautéed spinach, but the nutmeg remains, for a sense of something special.

1 pound flat-leaf spinach
2 tablespoons unsalted butter
dash of grated nutmeg
dash of salt and pepper

Bring 1 cup water to a boil in a wide large pot over high heat, then cook spinach, tossing with tongs, until completely wilted, about 5 minutes. Drain in a colander, pressing with back of a spoon to extract as much liquid as possible.

Heat butter in same pot over medium heat until foam subsides, then stir in nutmeg, salt, pepper, and spinach. Cook, tossing with tongs, until just heated through.

Cooks' note:
Spinach can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.
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Smoked Sausage, Kale and Potato Soup

A soup this hearty calls for wedges of crusty country bread alongside. For the salad, arrange sliced pickled beets on romaine leaves and sprinkle generously with fresh dill. Apple strudel is just right to finish up.

Yield: 2 Servings; Can Be Doubled

4 ounces smoked fully cooked sausage (such as kielbasa or hot links), sliced into rounds
2 3/4 cups canned low-salt chicken broth
3/4 pound small red-skinned potatoes, thinly sliced
1 cup dry white wine
5 cups thinly sliced trimmed kale leaves (about 3/4 of medium bunch) chopped kale, thawed, drained
1/4 teaspoon caraway seeds, lightly crushed

Sauté sausage slices in heavy medium saucepan over medium-high heat until beginning to brown, about 3 minutes. Add chicken broth, sliced potatoes and white wine and bring mixture to boil. Reduce heat to medium, cover and simmer until potatoes are almost tender, about 10 minutes.

Add kale and caraway seeds to soup. Simmer soup uncovered until potatoes and kale are very tender, about 10 minutes longer. Season soup to taste with salt and pepper. Ladle soup into bowls and serve immediately.

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Kale Salad

Rinse kale. Tear leaves into bite size pieces, discarding any tough ribs and veins.

In a 5 to 6 quart pan over high heat, bring about 1 quart water to boil. Add kale, cover, and cook until slightly wilted-3-5 minutes. Drain.

When cool, squeeze excess liquid from kale and place in a bowl. Mix with 1 1/2 tablespoons soy sauce and 1 tablespoon toasted sesame oil, then sprinkle with sesame seeds. Serve at room temperature

Siren Song Farm Newsletter

Volume 3

Hello wonderful CSAers!

    I apologize for the tardiness of this newsletter! I have been in Corvallis all week taking a fantastic class, Permaculture Farming for Energy Descent, through OSU. It has been fantastic so far and I have learned a lot. I will be sharing more of what I have learned this week on the blog as soon as I have a free couple of minutes.  J

   So, this week in your bag you received zucchini, red onions, spinach, mixed baby radishes and green apples.  It’s pretty straight forward this week. We traded some radishes with an apple farmer in Washington this week so that we could all enjoy this season’s fruit! The cows have been enjoying the bruised extras!  We were interviewed at 5:00 on Monday morning for the local news and when it was over we had several hours before the Pioneer Courthouse Market began and we had a ton of fun carving Radish Flowers. So I am adding directions for that as well.

   Here are some fun recipes to try with this week’s spoils. I hope you all are having a fantastic week as well and enjoying our summer sun!

Cheers-

Jen

Dutch Baby Pancake Recipe

dutch baby pancake with apples, cinnamon and cloves

Thanks to the inclusion of both chopped apples and whole grain flour, this Dutch baby won’t rise quite as high as those made with white flour; however, you’ll find the results equally delicious.

Ingredients:

• 2 tablespoons butter
• 2-3 medium apples, cored and chopped into 1/4-inch dice
• 6 eggs, beaten
• 1/2 cup milk
• 1/2 cup whole grain flour or white flour
• no more than 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 lemon, sliced thin, to serve

Method:

1. Preheat oven to 425 degrees Fahrenheit.
2. Melt butter in a cast iron skillet over a moderate flame, then toss in chopped apples. Fry the apples in butter until they release their perfume and become tender when pierced by a fork, about six to eight minutes.
3. Beat eggs and milk together in a separate bowl until smooth and uniform, then beat in flour, sugar, cinnamon, cloves and sea salt.  Continue beating the batter for the Dutch baby until it is smooth with no lumps.  The batter will be very liquid.
4. Remove the skillet from the heat, pour the Dutch baby batter over the cooked apples and bake in an oven preheated to 425 degrees Fahrenheit for thirty-five to forty-five minutes until puffed and golden.
5. Serve the Dutch baby pancake immediately, garnished with sliced lemon.

YIELD: 6 to 8 servings.
TIME : 6 to 8 minutes (stovetop), 35 to 45 minutes (oven)
 
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Apple and Cheddar Scones

Makes 6 generous scones

2 firm tart apples (1 pound or 254 grams)
1 1/2 cups (6.75 ounces or 195 grams) all-purpose flour
1/4 cup sugar plus 1 1/2 tablespoons for sprinkling (total of 2.2 ounces or 63 grams)
1/2 tablespoon (7 grams) baking powder
1/2 teaspoon salt (3 grams) plus additional for egg wash
6 tablespoons (3 ounces or 85 grams)unsalted butter, chilled and cut into 1/2-inch cubes plus additional for baking sheet if not lining it with parchment
1/2 cup (2.25 ounces or 65 grams) sharp cheddar, shredded (white is recommended, I assume for aesthetics)
1/4 cup (2 ounces) heavy cream
2 large eggs

Position a rack at the center of oven and preheat oven to 375 °F. Line baking sheet with parchment paper.

Peel and core apples, then cut them into one-sixteenths. (I assumed this meant chunks, not slivers.) Placed them in a single layer on a baking sheet lined with parchment paper and bake them until they take on a little color and feel dry to the touch, about 20 minutes. They will be about half-baked. Let them cool completely. (You can speed this up in the fridge, as I did.) Leave oven on.

Sift or whisk flour, sugar, baking powder and salt together. Set aside. Place butter in the bowl of an electric mixer with a paddle attachment, along with cooled apple chunks, cheese, cream and one egg. Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.

[Don't have a stand or hand mixer? I'd rub the cold butter into the flour mixture with my fingertips or with a pastry blender, hand-chop the apples coarsely and mix the rest together with a wooden spoon until combined. It might feel awkward, but it should all come together. Again, don't overmix it though it will be harder to do this by hand.]

Generously flour your counter top and place the scone dough on top of it. Sprinkle with flour. Use a rolling pin to gently roll (or use your hands to pat) the dough into a 1 1/4-inch thick, 6-inch circle. Cut circle into 6 wedges. Transfer them to a baking sheet that has either been buttered or lined with a fresh sheet of parchment paper. Leave at least 2 inches between each scone.

Beat remaining egg in a small bowl with a pinch of salt. Brush the scones with egg wash and sprinkle them with remaining tablespoon of sugar. Bake until firm and golden, about 30 minutes. With a spatula, lift them to a wire rack to cool for 10 minutes. Before you eat one, make sure you realize how addictive they might be. Once you’ve got that down, go for it anyway.
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Radish Flowers

Trim radish tops, leaving 2 inches of stems with leaves attached. Trim roots, then wash radishes, cleaning well around stem end. Holding onto stem end of 1 radish and working with a sharp paring knife, carve a 1/8-inch-thick slice down one side, starting at root end, following shape of radish, and ending within 1/4 inch of stem to form a "petal" (do not cut all the way through). Make 2 more cuts around radish, turning it each time and leaving an equal amount of space between cuts, for a total of 3 petals. Repeat with remaining radishes.

Soak radishes in a large bowl of ice and cold water at least 1 hour (to open "flowers"). Transfer radishes to paper towels to drain.


Cooks' note:
Radishes can be soaked in ice water up to 3 hours.
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Green Beans with Sweet and Sour Red Onions

Yield: Makes 6 servings

ingredients

1 pound slender green beans, trimmed

3 tablespoons butter

1 very large (14- to 16-ounce) red onion, peeled, halved lengthwise, sliced lengthwise

1 tablespoon chopped fresh marjoram

1/2 teaspoon dried crushed red pepper

1/3 cup red wine vinegar

2 tablespoons (packed) dark brown sugar

Steam beans until crisp-tender, about 5 minutes. Transfer to plate.

Melt butter in heavy large skillet over high heat. Add next 3 ingredients. sauté until onion begins to soften, about 2 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl.
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Sephardic Spinach Patties  
Among my favorite spinach dishes are these simple but delicious patties. Even spinach haters can't resist them, especially when they're splashed with a little fresh lemon juice; fresh juice does make a major difference in taste. Onions add a sweet flavor and textural complexity. These patties are traditional on Passover and Rosh Hashanah, corresponding to the emergence of the early and late spinach crops.

Yield: Makes about 16 patties



3 tablespoons olive oil or vegetable oil
1 large onion, chopped
2 to 4 cloves garlic, minced (optional) 2 pounds fresh spinach, stemmed, cooked, chopped, and squeezed dry, or 20 ounces thawed frozen chopped spinach, squeezed dry
About 1 cup matza meal or fine dried bread crumbs
About 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt
Ground black pepper to taste
1/2 teaspoon freshly grated nutmeg or 1/2 teaspoon cayenne (optional)
3 large eggs, lightly beaten
Vegetable oil for frying
Lemon wedges for serving



1. In a large skillet, heat the olive oil over medium heat. Add the onion and, if using, the garlic and sauté until soft and translucent, about 5 minutes. Remove from the heat and add the spinach, matza meal, salt, pepper, and, if using, the nutmeg. Stir in the eggs. If the mixture is too loose, add a little more matza meal. The mixture can be stored in the refrigerator for a day.

2. Shape the spinach mixture into patties 3 inches long and 1 1/2 inches wide, with tapered ends. In a large skillet, heat a thin layer of oil over medium heat. In batches, fry the patties, turning, until golden brown, about 3 minutes per side. Drain on paper towels. Serve warm, accompanied with lemon wedges.


Sephardic Spinach Patties with Cheese (Keftes de Espinaca con Queso):

Add 1 cup (4 ounces) shredded Muenster, Swiss, Gouda, or Cheddar cheese; or 1/4 cup grated kefalotyri or Parmesan cheese.


Sephardic Spinach Patties with Walnuts (Keftes de Espinaca con Muez):

Substitute 1/2 to 1 cup finely chopped walnuts for the matza meal.


Italian Spinach Patties (Polpettine di Spinaci):

Add 3/4 cup raisins soaked in white wine for 30 minutes, then drained, and 3/4 cup toasted pine nuts.


NOTE
To reheat the spinach patties, place in a large skillet, add 1 1/2 cups vegetable stock, and simmer over low heat for about 5 minutes.

                                               Siren Song Farm CSA Newsletter

                                                                                  Vol. 2

            This weeks the bags have a bunch of kale, cabbage greens, baby french breakfast radishes, asparagus and rhubarb!

          The greens will be best cooked and if you like, the radish greens can be cooked as well. The cabbage greens should absolutely be cooked to fully appreciate the flavor. Anywhere in the recipes below where it says kale, swiss chard or cabbage greens any or all of the greens can be used and substituted.

The asparagus tastes fantastic. We are so lucky to have gotten some this season. We thought there wouldn’t be enough until next year. The asparagus would be great tossed into a stir-fry or sliced on salads (we ate ours raw).

The radishes are very young so the flavor is at its best, without being too strong.

As for the rhubarb we were lucky enough to meet some local farmers who were willing to trade produce so we could offer rhubarb to the CSA! The young farmer community in Portland is wonderful. They say they will be willing to trade again later in the season so hopefully we will be able to get more fantastic fruit for you. We have all of our strawberry, blueberry, raspberry and blackberry plants ready to go but they won’t be producing a lot until next year. This season we will be getting you fruit by trading with other farmers.

          We are still waiting on the bags to be printed so we are using grocery bags this week. Don’t worry about returning them; they can go straight into the recycling.

Thanks!

Siren Song Farm

Recipes:

Cabbage and Farro Soup

This rustic soup tastes like it originated in an Italian farm kitchen. It would make a satisfying Sunday supper in cold weather, served with crusty bread and a hearty red wine. Look for faro – an ancient variety of whole wheat- in well stocked supermarkets, Italian markets and specialty food stores.

Ingredients:

3 tbl. Olive oil
¼ pound pancetta or bacon, chopped
1 small yellow onion, minced
4 cloves garlic, minced
2 tbl parsley, minced
2 tsp rosemary minced
1 cup farro or barley
5 - 10 cabbage leaves, coarsely chopped
1 large or 2 small carrots, coarsely chopped
2 quarts chicken or veggie broth
Salt and pepper
Parmesan cheese, grated

Directions:

1)     Heat the olive oil and pancetta in a large pot over moderately low heat. Cook, stirring occasionally, for about 5 minutes to render some of the fat from the pancetta, but do not let the pancetta crisp. Add the onion, garlic, parsley, and rosemary and cook, stirring often, until the onion softens and just begins to color, 5 to 10 minutes.

2)     Add the farro, cabbage, carrot and broth and season with salt and pepper. Bring to a simmer then adjust the heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until the farro is tender, about 40 minutes. Cover and set aside for 10 minutes.

3)     Taste and adjust the seasoning. Divide the soup among warmed bowls. Garnish each portion with some grated cheese and a sprinkle of parsley. Serve immediately.



Flatbread with Radishes, Feta and Spring Herbs

When late spring brings the first flush of tender herbs, edible flowers and mild radishes this Persian hors d’oeuvre should be in your repertoire. The concept is simple: you spread a little feta cheese on warm pita bread, then wrap it around green onions, radishes, herbs and edible flowers, toasted nuts or any combination of these crisp and fragrant foods. The recipe is intentionally vague because the precise amount of each ingredient is unimportant.

Ingredients:

Pita bread, warmed
Feta cheese
Toasted Walnuts
Radishes, cleaned and topped
Green Onions or Green Garlic, halved and cut into 3 inch lengths
Spring Herbs (such as basil, dill, tarragon, mint parsley, cilantro…)
Edible Flowers (optional)

1)     Preheat oven to 350 and wrap pita bread in aluminum foil and bake until hot. About 10 minutes.

2)     Lay out ingredients for guest to combine as desired.

3)     Serve the warm bread with the platter of cheese and herbs.

4)     Spread feta on bread with desired topping wrap bread taco style around the radish and enjoy!

 

Radishes Sauteed in Butter with Parsley

You’ll need:

• 2 Bunches French Breakfast Radishes
• 2 Tablespoons Butter
• Fresh Parsley
• Real Salt and Pepper

Too often radishes are relegated to the salad plate – eaten forever raw, but they’re delightful cooked as they are in this simple dish.

First, trim the radishes of any rough wisps of root as well as any leaves.   Heat the butter in a pan over medium until it is melted.   Add radishes and stir until they’re tender and begin to brown a bit.   Remove from heat and garnish with fresh parsley, salt and pepper to taste.

That’s it.   Simple.   Easy. Delicious.

 

Kale and White Bean Soup

I’d post the steps to this recipe, but there’s so few it’s almost not worth posting at all.   It’s less a recipe than a “dump it in the pot and eat” ingredient list.   This recipe for Kale and White Bean Soup saves me in every way it can: when I’m tired and can’t cook, when we have even less money to spend on food, when I want something warming and nourishing.

• 2 Cups White Beans
• 4-5 Carrots, Peeled and Chopped
• 4-5 Celery Stalks, Chopped
• 1 Onion, Chopped
• 5 Cloves Garlic, Chopped
• 3 Tablespoons Butter
• 1 Bay Leaf
• 2 Quarts Chicken Stock
• 1 Bunch Kale
• Salt and Pepper to Taste

1. Drain the beans and add all ingredients to your slow cooker except the kale which you’ll add at the last minute.   Cook on low all day long.
2. Return home from a hard day at work, add the kale to the pot and prepare a simple salad as an accompaniment to the meal.   Serve when the kale is cooked, but still bright green.

Swiss Chard, Kale & Potato Frittata

Ingredients

• 3 tablespoons butter
• 2 shallots, peeled and sliced thin
• 1 bunch Swiss chard or kale  stem removed and chopped coarsely
• 4 small potatoes (about 1 lb), sliced thin
• 1 dozen eggs
• 3 tablespoons heavy cream
• sea salt, to taste
• black pepper, to taste

1. Melt three tablespoons butter in a skillet over a medium flame.  Toss peeled and thinly sliced shallots into the skillet and fry in butter until fragrant.
2. Add coarsely chopped Swiss chard, kale and thinly sliced potatoes into the skillet and continue to cook until the Swiss chard wilts and the potatoes are tender when pierced by a fork.
3. Beat one dozen pastured eggs with three tablespoons heavy cream until the mixture becomes uniform.  Season the eggs to your liking with salt and black pepper.
4. Reduce the flame to medium-low then pour the beaten eggs and cream into the skillet, over the vegetables.  Cook over medium-low until barely set, about six minutes or so.
5. Place the frittata in your oven, under the broiler for about six minutes until it is cooked through.
6. Serve warm.

YIELD: about eight servings.

TIME: about twenty minutes.



Parmesan Roasted Asparagus

Serves: 6 servings

Ingredients

• fresh asparagus
• 2 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup freshly grated Parmesan
• 2 lemons cut in wedges, for serving

Directions

Preheat the oven to 400 degrees F.

If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

 

Kale and Cabbage Greens Salad

about 6 servings

Rinse kale ans cabbage greens. Tear leaves into bite size pieces, discarding any tough ribs and veins.

In a 5 to 6 quart pan over high heat, bring about 1 quart water to boil. Add kale, cover, and cook until slightly wilted-3-5 minutes. Drain.

When cool, squeeze excess liquid from kale and place in a bowl. Mix with 1 1/2 tablespoons soy sauce and 1 tablespoon toasted sesame oil, then sprinkle with sesame seeds. Serve at room temperature

                                                         Siren Song Farm CSA Newsletter

Vol. 1

Hello Summer 2011 CSAers!

            Please add our email addresses ( [email protected] & [email protected] ) to your list of email contacts.  When we send out emails it goes out to over 30 people which can cause our emails to go into spam files.  Thank you!

In your first bag you will find a mixed bag of braising greens.  This includes Rainbow Chard, Red Ursa Kale, and Violetta Pak Choy.  Dark green leafy vegetables are good sources of many vitamins (like vitamins A, C, and K and folate) and minerals (such as iron and calcium). They are also great sources of fiber. Research suggests that the nutrients found in dark green vegetables may prevent certain types of cancers and promote heart health. These can be cut up and tossed in with a salad.  They can also be sautéed with a bit of olive oil or butter and some garlic (our personal favorite way to eat them) or add any of your other favorite spices.  They can then be eaten that way as a side dish, or you can add them in with scrambled eggs, a burrito, or even in with diced potatoes!  You can use your mix for any of the recipes below that call for any kind of greens, they are all pretty much interchangeable! 

You will also find a mix bag of potatoes that will include Yellow Finns, Butterballs, or Mountain Rose.  All three of these potato varieties have an amazingly rich flavor.  Any dish will benefit from using these potatoes.  You will notice that some of the potatoes have a sort of rough skin on the outside.  They are ok!  This is a winter skin, which is something totally normal that potatoes develop when they are stored.  It is fine to eat.  Just make sure to give the outside of all potatoes a good washing before you use them. 

Lastly there will be a bunch of green garlic.  This is garlic that is pulled before it matures into a traditional head of garlic.  You can use it in any dish that calls for garlic, leeks or green onions.  You will find that it has a distinct garlic flavor but that is much milder than a traditional clove of garlic.  You can also use much higher into the stalk than a green onion or leek.  The best way to use it is to cut up several inches, then pull off the outer most leaf and continue cutting.  Technically the entire stalk can be used, but the higher up you get the tougher the texture will be. 

Also, please don’t panic at the size of your bag!  As we said in the welcome letter, it has been a rough spring for all farmers and so the first few bags will be sparse.  We are tracking this and will more than make up for it in the coming season.  This is also not the bag you will always have.  Our order of bags was delayed (of course! J) and so these are just bags to get us through until the better (and bigger) ones come! 

 

Recipes:

PENNE PASTA WITH RICOTTA AND GREEN GARLIC SAUCE

--1 1/2 cups fresh whole-milk ricotta, or a 15-ounce container whole-milk ricotta
-- 1/4 cup finely minced green garlic
-- 2 tablespoons minced parsley
-- Salt and freshly ground pepper to taste
-- 1 pound dried penne or fusilli pasta
-- 2 tablespoons butter
-- 1/4 cup freshly grated Parmesan cheese + grated Parmesan for the table

INSTRUCTIONS: Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce.

Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning.

Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.

Serves 4 to 6.

GREEN GARLIC MASHED POTATOES

-- 1 1/2 pounds russet potatoes, peeled
-- 4 tablespoons butter
-- 1/2 cup minced green garlic, white and pale green parts only
-- 1/2 cup milk
-- 1/2 cup cream
-- Salt and freshly ground pepper to taste

INSTRUCTIONS: Leave the potatoes whole if small or cut in half if large. Place in a large saucepan with salted water to cover by several inches. Bring to a simmer, cover partially and adjust heat to maintain a gentle simmer. Cook until a knife slips in easily, about 30 minutes. Drain, then return the potatoes to the warm pot. Return the pot to the heat and shake until any moisture evaporates.

While the potatoes cook, melt the butter in a small saucepan over moderate heat. Add the green garlic and saute until softened, 3 to 5 minutes. Add the milk and cream. Season with salt and pepper.

Put the boiled potatoes through a food mill or ricer. Add the hot milk mixture and stir vigorously with a wooden spoon until smooth. Taste and adjust seasoning.

Serves 6.

GREEN GARLIC SOUP

INGREDIENTS:
--1 pound green garlic
-- 4 tablespoons unsalted butter
-- 1 pound russet potatoes, peeled and cut into 1-inch cubes
-- Salt and pepper to taste
-- 1 1/2 quarts chicken broth

INSTRUCTIONS: Discard the dark green leafy parts of the green garlic, leaving the white and pale green parts. Cut each garlic in half lengthwise, then mince.

Melt the butter in a large saucepan over moderate heat. Add the minced garlic and saute for about 5 minutes to soften. Add potatoes, season with salt and pepper, then add chicken broth. Bring to a simmer, cover and adjust heat to maintain a gentle simmer. Cook until potatoes are tender enough to mash with a wooden spoon, about 20-40 minutes.

Mash the potatoes into the broth, or puree in a food processor, then reheat. Taste and adjust seasoning before serving.

Serves 6.

GREEN GARLIC PIZZA
INGREDIENTS: The Dough
-- 1 1/2 teaspoons active dry yeast
-- 3/4 cup warm water
-- 1 tablespoon olive oil
-- 1 teaspoon salt
-- Approximately 1 3/4 cups unbleached all-purpose flour

The Topping
-- 1/3 pound potatoes, peeled and sliced 1/8 inch thick
-- 2 tablespoons olive oil + olive oil for brushing dough
-- Salt and freshly ground pepper to taste
-- 1/2 pound green garlic, leafy greens removed, white and pale green parts sliced lengthwise, then into 1/2-inch widths
-- Coarse cornmeal (polenta) for dusting baking sheet
-- 1/2 pound whole- milk mozzarella, coarsely grated
-- 3 ounces goat cheese, crumbled
-- 2 teaspoons minced fresh thyme
-- Pinch hot red pepper flakes (optional)

INSTRUCTIONS: To make the dough: Sprinkle the yeast over the warm water in a large bowl. Let stand for 2 minutes. Stir with a fork to dissolve the yeast. Let stand for 10 minutes.

Whisk in the oil and salt. Add 1 1/2 cups of the flour, stirring with a wooden spoon.

Turn dough out onto a lightly floured work surface. Knead until smooth and elastic, 6 to 8 minutes, adding as much of the remaining

1/4 cup flour as needed to keep the dough from sticking.

Shape into a ball, transfer to an oiled bowl, turn to coat with oil, and cover tightly with plastic wrap.

Place in a warm spot and let rise for 2 hours.

Punch down dough, then reshape into a ball. Cover with plastic wrap and let rise for 4 hours. To make the topping: Preheat the oven to 400 degrees. Toss the sliced potatoes with 1/2 tablespoon of the olive oil, then season with salt and pepper. Arrange on a baking sheet in a single layer. Bake until the potatoes are done but not brown, about 10 minutes. Watch carefully as they burn easily. Use a spatula to transfer them to a plate.

Increase the oven temperature to 550 degrees and preheat a baking stone for at least 20 minutes.

Heat 1 1/2 tablespoons olive oil in a skillet over moderately low heat, add the green garlic, season with salt and pepper and saute until softened, 5 to 8 minutes. Let cool.

Dust a rimless baking sheet with cornmeal. Punch down dough. On a lightly floured surface, roll the dough into a 13- to 14-inch round. Transfer to the baking sheet.

Working quickly so the dough doesn't stick, top first with mozzarella, then with sliced potatoes, green garlic, crumbled goat cheese, thyme and optional hot pepper flakes. Brush the rim with olive oil.

Carefully slide the pizza onto the hot baking stone.

Bake until the crust is browned and the topping is bubbling, about 8 minutes.

Use baking sheet to transfer pizza to a cutting board.

Serves 4.

 

Kale or Chard Pie
Makes: 4 to 6 servings
Time: 1 1/4 hours

2 Tbsp butter, plus more as needed
About 8 kale or chard leaves, thinly sliced
1 medium onion, sliced (or green garlic)
Salt and freshly ground black pepper
1/4 cup chopped mixed fresh herbs, like parsley, thyme, chervil, and chives
6 eggs
1 cup whole-milk yogurt or sour cream
3 Tbsp mayonnaise
1/2 tsp baking powder
1 1/4 cups all-purpose flour

1. Preheat the oven to 375. Put the butter in a large skillet, preferably nonstick, over medium heat. A minute later, add the chard and onion. Sprinkle with salt and pepper and cook, stirring occasionally, until the leaves are quite tender, about 10 minutes; do not brown. Remove from the heat, add the herbs, then taste and adjust the seasoning.
2. Meanwhile, hard-cook 3 of the eggs, then shell and coarsely chop. Add to the cooked chard mixture and let cool while you make the batter.
3. Combine the yogurt, mayonnaise, and remaining eggs. Add the baking powder and flour and mix until smooth. Lightly butter a 9 X 12-inch ceramic or glass baking dish. Spread half the batter over the bottom, then top with the chard filling; smear the remaining batter over the chard, using your fingers or a rubber spatula to make sure there are no gaps in what will form the pie's top crust.
4. Bake for 45 minutes; it will be shiny and golden brown. Let the pie cool for at least 15 minutes before slicing it into as many squares or rectangles as you like. Eat warm or at room temperature.
5. Enjoy!

 

 

Polenta with Leeks, Wilted Greens and Mushrooms
Serves 6

Spinach can be used for this dish, but chard, beet, and dandelion greens are even better this time of year—and they add wonderful nutrients. The herbs in the polenta add a sprightly flavor; use one or a combination. The polenta can be served homestyle straight from the pot—soft and thick—with the topping spooned over all, or prepared in advance as described here. If time is short, buy prepared polenta at the grocery store. While your topping is cooking, slice and sauté or grill the polenta.

Polenta:

11/2 quarts water
11/2 teaspoons salt
11/2 cups stone-ground cornmeal
2 cloves garlic, minced (optional)
About 1/2 cup fresh chopped parsley and chives
1/2 cup freshly grated Parmesan cheese

Bring the water to a boil in 1 large nonreactive pot. Add salt and slowly stir the cornmeal into the boiling water in a steady stream, stirring continuously. When the mixture begins to bubble, reduce heat to low. Cook, stirring regularly so that it doesn’t stick, for 35 to 40 minutes; stir the garlic, herbs, and Parmesan in during the last 5 to 10 minutes. The polenta should be thick. At this point, it can be served hot or molded and cooled as follows.

If molded, pour the polenta into a lightly oiled loaf pan. When cool, turn out of the pan and slice 5/8-inch thick, then cut each slice in half. Lightly brush the squares with olive oil and place them on a baking sheet under the broiler, on a griddle over medium heat, or on a grill over a medium hot fire. Depending on your heat source, the polenta should be cooked for 3 to 5 minutes on each side, or until it is golden brown on the edges. Assemble the dish immediately or reheat the polenta when you are ready to assemble.

Topping:

4 tablespoons extra virgin olive oil
2 leeks, rinsed and cleaned, halved lengthwise and sliced crosswise
2 cups dark leafy greens
3 large cloves garlic, minced
Salt and freshly ground pepper
About 1/2 pound fresh mushrooms: oyster, morels, shiitake, or cremini, cleaned and sliced

Heat 2 tablespoons olive oil in a large sauté pan over medium heat. Add leeks and sauté for 3 minutes, stirring occasionally. Add the greens, stir, and sauté for 4 minutes. Add garlic and stir for a minute. Add greens, cover, and let wilt for a few minutes, stirring once or twice. Remove from heat and season generously with salt and pepper.

Sauté or grill the mushrooms with a little olive oil; season with salt and pepper. Cook them until they just start to give up their juices, 3 to 5 minutes for most types will do; do not overcook. Set aside.

Reheat the polenta squares on a lightly oiled baking sheet in a 375°F oven if necessary.

Place the polenta squares in a serving dish or on individual plates. Top with greens mixture, and then the mushrooms. Salt and pepper generously. Serve immediately.