Colcannon

For the past few weeks we have been harvesting green cabbage and red cabbage and our curious cone shaped cabbage that many people have been asking about (in case you too are wondering, it's an early season variety that has relatively sweet, tender leaves). This week we began harvesting our green savoy cabbage. So what to do with the summer bounty of cabbage? For lunch today on the farm, we made colcannon which is an Irish casserole made of mashed potatoes, cabbage, and onion. The milk and cheese in this recipe below from Jane Brody’s Good Food Book make this version quite non-traditional. But it does become a hearty main course and for the hardworking farm employees this is a valid exchange. Enjoy!

1 pound potatoes (I used a combination of russet and Yukon gold)

1 pound green cabbage, shredded (4 cups)

1 large onion, chopped (1 cup)

¼ cup milk

1 tablespoon butter or margarine

3 ounces sharp cheddar (or other hard cheese), coarsely grated, divided

Freshly ground black pepper to taste

Salt to taste

Boil the potatoes in lightly salted water until they are very tender but not mushy. Drain them, reserving the cooking liquid, and set them aside to cool somewhat.Using the potato water (you may have to add more water), boil the cabbage and onion for about 5 minutes. Drain the vegetables and set them aside.When the potatoes are cool enough to handle, peel off the skin, place the potatoes in a bowl, add the milk and the butter or margarine, and mash them until they are smooth. Add the reserved boil cabbage and onion to the potato mixture. Mix two-thirds of the cheese with the potato mixture. Season the colcannon with pepper and salt, if desired, and transfer to a greased casserole or shallow baking dish. Sprinkle the remaining cheese on top. Before serving the colcannon, heat it through in a moderately hot oven (the temperature is not critical—it can be between 350 degrees and 425 degrees, depending on what else you are using the oven for). Let the cheese on top brown slightly. 

Kohlrabi is back again!

The summer bounty has inundated us once again and I couldn't be more thrilled! Each day there are trays and buckets of lovely produce being brought in from the fields: broccoli, cauliflower, berries galore, summer squash, and fava beans. Kohlrabi, as well, has made it's return. This interesting member of the brassica family has the taste of a cabbage and the crispness of an apple. Many people assume that it is a root, but it is actually a stout stem. While I enjoy it raw, just sliced into wedges or grated over my salad, it is also excellent sauteed, steamed, or baked. Like so many things we grow here on the farm, it comes in your choice of colors, pretty purple or green. Another perk is that the leaves can be removed and prepared as you would your favorite braising green. Below is a great recipe for stir-fried kohlrabi.

3 kohlrabi
3 medium carrots
4 tablespoons peanut or safflower oil
3 cloves of garlic, peeled and thinly sliced
1 inch piece of ginger, peeled and thinly sliced
3 green onions, sliced
1-2 fresh chili peppers, sliced, optional salt
4 tablespoons oyster sauce (optional)
3 teaspoons sesame oil and soy sauce, each

Peel kohlrabi and slice it and carrots into thin ovals. Heat oil in large heavy skillet; when it begins to smoke, toss in garlic and ginger. Stir once and then add kohlrabi and carrots; toss and cook 2 minutes. Add green onions and chilies; stir-fry 1 minute, then pour in 1/2 cup water. Cover, reduce heat, and cook 5 minutes. Remove cover and toss in a little salt and the sesame and soy, and oyster if using. Serve with rice.

Savory Rhubarb Lentil Curry with Spinach

As amazing as rhubarb crisp is, I'm not always in the mood for something sweet. So what to do with all that rhubarb when you are in the mood for something savory? Below is a healthful, excellent curry recipe that can be served alone or with a grain. Enjoy!

Savory Rhubarb Lentil Curry with Spinach

1 large sweet potato
1 cup French lentils
3 cups of water
1 bay leaf
2 stalks of rhubarb (diced into small pieces)
1/2 of 1 red bell pepper (diced into small pieces)
2 cups frozen spinach or 2 cups cooked spinach, chopped finely
1 tablespoon olive oil
1/2 tablespoon of mustard seeds
pinch of red pepper flakes
1/4 tsp fennel seeds
1 tablespoon minced ginger
1 tablespoon cumin powder
1 tablespoon brown sugar
salt to taste

Pour 3 cups of water in a saucepan. Add lentils and bay leaf. Bring to a boil, then simmer for about 30 minutes or until lentils are soft, but not falling apart. Drain excess water. Cook sweet potato, boil, bake, or steam. While the lentils are simmering, cut your vegetables. In a large saute pan, heat oil and then stir in mustard seeds. Once they start popping, add red pepper flakes and fennel. Add ginger and cumin. Add red peppers and rhubarb to the pan. Saute for a few minutes. Add spinach and saute until fully cooked. Add cooked lentils, cooked sweet potato, and brown sugar, and stir. Add salt to taste.

Leek, Potato, and Asparagus Soup

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• Asparagus is not only delicious, to me it also means the coming nicer days and the potential of getting out the grill. It is a herbaceous perennial in the lily family and has some medicinal qualities. According to Whole Foods Companion: A Guide for Adventurous Cooks, Curious Shoppers and Lovers of Natural Foods, "asparagus contains substances that act as a diuretic, neutralize ammonia that makes us tired, and protect small blood vessels from rupturing." I find so many of our spring vegetables have excellent detoxing characteristics, to help us get healthy for the summer sun!

Below is a recipe for leek, potato, and asparagus soup from www.foodnetwork.com.

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• 2 tablespoons vegetable oil or butter
• 1/4 stick (1 ounce) butter
• 2 large leeks, washed and chopped (you can use the green tops, but wash them well since they are quite sandy)
• 1 celery stalk, chopped
• 1 large onion, chopped
• 2 large potatoes, peeled and cut into 1-inch cubes
• 1 1/2 cups water
• 1/2 to 3/4 pound asparagus, cut into 1/2-inch pieces, with tips intact
• 2 cups milk
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• 3 whole green onions, chopped, for garnish

Put the oil, butter, leeks, celery and onion in a large pot. Cover and cook about 8 minutes, stirring every minute or so, until the onion is translucent and the leeks have softened. Add the potatoes and water. Bring to a boil, lower the heat to medium, and cook until the potatoes are soft, about 12 to 15 minutes. Add the asparagus, milk and cream. Stir and cook, covered, at least 5 minutes longer. Season with salt and pepper, and sprinkle the chopped green onions on top of the soup just before serving. Wonderful soup!

Spaghetti with Raab

Spring is certainly here and the share and farm store are filled with beautiful bouquets of spring greens! One of the more eccentric greens available right now is raab. Raab is actually the flowering crops of overwintered broccoli and kale. When the sun starts shining and weather begins warming again, the stalks lengthen and the leaves change shape and become more tender. They are most flavorful before the florets actually flower and are so delicious braised, sauteed, stir fried, grilled, or raw in hearty salads.

The following recipe has been a favorite way for us to use all the broccoli and kale raab we've been harvesting from the fields this week.

Spaghetti with Raab, Toasted Garlic, and Bread Crumbs

From www.nytimes.com

Salt

1/2 cup extra virgin olive oil, more as needed

3 or 4 cloves of garlic, peeled and slivered

1 cup bread crumbs, preferably homemade

1/4 teaspoon red pepper flakes, or to taste

About 1 pound rabe, trimmed and washed

1 pound spaghetti, linguine or other long pasta

Freshly ground black pepper

Freshly grated Parmesan cheese.

1. Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.

2. Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.

3. Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.

4. When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

Yield: 4 to 6 servings.

Spicy Roasted Colorful Cauliflower

In last week's share many of you were delighted by the purple cauliflower. This purple color is caused by the presence of an antioxidant group called anthocyanins, which are also found in red cabbage and red wine. The following recipe from epicurious.com is delicious and beautiful when using any variety of colorful cauliflower such as purple, green, or yellow and it works just as well with the usual suspect white.

1 lb cauliflower (as many colors as you'd like)

1 organic red bell pepper

1 organic onion

5 cloves fresh organic garlic

1 large fresh ginger

1/4 tsp dried red pepper

1/3 cup olive oil

2 tbsp toasted sesame oil

1 tsp salt

Cut the cauliflower into small flowerets and slices. Remove the seeds and slice the bell pepper lengthwise; cut each slice in half. Slice the onion. Chop the garlic and mince the ginger.

Put the olive oil, toasted sesame soil, and salt in a zip lock plastic bag and mix. Add all the vegetables, garlic, and ginger; mix very well. Make sure that all the vegetables are coated in oil; add some oil if necessary.

Line a cookie sheet with tin foil. Very lightly sprinkle the dried red pepper on the bottom of the pan. Spread the vegetables evenly in one layer. Broil for 20 to 25 minutes.

The Many Shades of Kale

Kale is a favorite green for health foodies and farmers alike because not only is it nutrient dense, but it's also super hardy so we can easily grow this throughout the year! I laugh that I have kale for just about every meal because it's so versatile, I'll just choose a different color of kale each time. Below is a recipe for an excellent massaged kale salad. I know, massaged kale? What is that? Well by massaging kale with salt you can break down the fibers into a more pleasing texture and tame some of the bitterness so it can be eaten raw. Delicious! And yet another way to incorporate this delicious green into your diet.

1 bunch kale

1/2 teaspoon salt

1 apple

2 medjool dates

1 teaspoon olive oil

1 1/2 teaspoon apple cider vinegar

pepper

Wash the kale and spin or pat dry. Remove the stems and discard. Chop the kale into thin strips and put in a bowl. Sprinkle with the salt and massage with your hands for 1-2 minutes, just like kneading bread.

Wash the apple and chop it into thin slices. Remove the seeds from the dates and cut into bit size morsels.

Using a paper towel squeeze any excess liquid out of kale and transfer to a salad bowl, toss with apple and dates, drizzle with oil and vinegar and season with pepper. Taste and season to your liking.