Rainbow Chard and roots
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.
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.
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