Happy rainy Monday morning everyone!
We had a lovely bountiful harvest for you this week, with peas, lettuce, swiss chard, kale, broccoli, juicy big carrots, potatoes, beets and beet greens. And while I was planning on posting a recipe that focuses on potatoes for you this week (since they’re so delicious and healthy and versatile), I got completely sidetracked by this mouth-watering recipe that incorporates three of your bin’s veggie selections for the week (if you count the beets and green separately):
French “Peasant” Beets from Food52.com:
Serves 2 for dinner, 4 as a side
- 4-6 Beets with greens (I like a mixture of golden and red beets)
- 1 bunch Swiss chard
- 3 tablespoons butter
- 1 shallot
- Freshly Ground Pepper
- 2 tablespoons white wine (Muscadet is my preference)
- 2 tablespoons water
- .5 pounds Bucheron Cheese [ed. note: any goat cheese will do] (room temperature)
- Crusty peasant style bread (warmed in oven)
- Scrub and peel the beets. Remove the greens and chop coarsely. Set the greens aside in a large prep bowl. Slice beets into 1/4 inch rounds.
- Remove the ribs from the swiss chard and coarsely chop and toss into bowl with the beet greens,
- In a large sautee pan, melt butter. Sautee shallots.
- Add beet rounds to the shallot butter mixture. Crack some pepper over the beets and a toss on a pinch of salt. Reduce heat and sautee beets, turning over to ensure even cooking.
- About 15 minutes later when beets are begnning to glaze and become tender, add greens and chard. Sautee for about 5 minutes, then add wine and cover. Cook until greens are wilted, adding water if necessary. Allow liquid to be mostly absorbed into greens, adjust seasonings.
- Scoop greens and beets into a low shallow bowl. Garnish with a sizeable wedge of bucheron and some crusty bread. Crack a little bit of pepper over the entire dish.
A couple of notes on this recipe: The testers recommended using 3 beets instead of 4, and the author commented that sometimes if she doesn’t have shallots she’ll substitute a bit of minced garlic or that the recipe tastes just fine without shallots or butter. A separate, awesome note about Food52.com is that it has Cooking View for each recipe! If you’ve got any kind of computer access in the kitchen this will really make things easier for you.
I’ll just have to get to the potatoes next week, I guess!
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Excellent commercial ad from Hellmann – must watch!
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Hi there everyone,
So sorry I missed the 4th harvest completely, but since you all got broccoli last week I really need to tell you about the awesome lunch that Mat and I just cooked.
5 cups of finely chopped broccoli
2 cloves of finely diced garlic
1.5 cups of finely chopped mushrooms
2 tablespoons of flour
1.5 cups of 1% milk
1.5 cups of grated (old) white cheddar cheese
2 tablespoons of butter
Melt the butter in a saucepan then sautee the garlic, broccoli and mushrooms over medium heat. Get a pot of salted water boiling for your linguine (or whatever pasta you choose). Add enough linguine to serve 4 people. Around this time your broccoli should be at just the right softness and you sprinkle the 2 tablespoons of flour all over your veggies and stir it around for a minute or two to basically cook the flour taste out of it. Turn your heat down to low, and then add the milk, stirring constantly. After a minute or so you can turn the heat back to medium and your sauce will start to thicken (don’t stop stirring, though!). Your pasta should be just about ready at this point, so it’s time to stir in your grated cheddar cheese. It’s important to stir this to avoid clumping at this point. Drain your pasta, put the pasta back into the pot, and then pour the sauce over the pasta, tossing it to coat. Serve with freshly cracked black pepper, and enjoy!
Since we just did this off the top of our heads, I have no nutritional information for you, but it takes about half an hour when you figure in chopping time, and makes four servings.
Now onto this week’s harvest. You will all find three different kinds of peas in your bins (two are snap peas for shelling, the third is snow peas), radishes, lettuce, beets, beet greens, swiss chard, kale, and either broccoli or cabbage. There was a wide variety of sizes in the radish harvest this week, and if you got one of the larger varieties I would suggest that you could add it to an asian-style stir fry along with some of your snow peas and some swiss chard, as a quick sautee will soften up the radish as well as mellow the taste if you find radishes too strong.
Kale is one of those greens that really needs to be cooked to be palatable. One way to cook it would be in a soup, as kale stands up really well to long cooking times just like swiss chard. My favourite, however, is to make a snack of kale chips. Wash the leaves and pat them dry with towel, then cut out the tough central rib and chop the remaining leaf into bite-sized pieces. Toss the leaves with olive oil, sea salt, finely minced garlic or garlic powder, and parmesan cheese. A splash of balsamic vinegar would add a bit of depth to the flavour, too. Put your seasoned kale chips onto a cookie sheet in a 275 degree (F) oven, and bake until the edges of the chips are crisping and turning a bit brown (about 20 minutes). Turn once at about 10 minutes.
Normally I’d stop here because this post is turning into a bit of a novel, but I got asked about some good ways to use up swiss chard. Swiss chard is such a versatile green that it can be used in anything but our favourite and quickest options tend to be the “S” dishes – salads, soups and sautees. I’m a big fan of the bite-sized chop, so all of these options work well. However, you can also add swiss chard (also called butter chard by one of my gardening idols, Eliot Coleman) to scrambled eggs or omelettes (do this with lightly sauteed beet greens, too, it’s FANTASTIC!), or you can bake it into a swiss chard and red onion quiche (in that case, I’d probably sautee the chard and onion with a bit of minced garlic before scraping it into your pie shell, pouring the beaten eggs over top, and then mix it all up a bit before putting the quiche in the oven to set). Just in case those weren’t the ideas you’re looking for, though (I’ve been there, when you ask someone, “What should I eat for dinner?” but none of the answers satisfy your imagination), I hopped on over to the Food Network and did a search for swiss chard.
How would you feel about using swiss chard instead of spinach in a manicotti? Or whole wheat spaghetti with swiss chard and pecorino cheese? No? What about swiss chard lasagna or baked beans with swiss chard? I have a feeling we’ll be coming back to some of these over the rest of this season, since swiss chard is truly the vegetable gift that keeps on giving in the garden. It grows really well in the hot heat of the summer and will still grow and thrive through late fall frost (and even snow if we put row cover on it!).
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Sorry for the delay in posting everyone! It’s been a very busy few days here at Our Farm, trying to get a bunch of veggies re-planted and get things organized for Chicken Day on Thursday. In case any of you didn’t get my email and have ordered chicken from our second batch – they will be ready for pickup anytime after 5:00 p.m. on Thursday!
In your bins this week you will have found lettuce, spinach, swiss chard, baby carrots, peas, and either broccoli or cabbage. I know the quantity of peas was a bit small, but I couldn’t resist sending out the first sweet peas of the year. With all this heat, there will be a ton more in the next harvest for sure. With that in mind – and because I will be out of town while Mathieu and my awesome parents harvest, and I’m not sure if the 4th harvest blog post will go up until I’m back on Sunday evening – I’m going to include a couple of different recipes that you can use peas in.
Now, if anyone’s got any go-to favourite recipe sites to suggest, please let me know in the comments. Until then I’m going to food.com again for a traditional Hungarian cabbage and peas recipe:
Cabbage and Noodles
By Rita~ on December 12, 2002
- Prep Time: 10 mins
- Total Time: 30 mins
- Servings: 6-8
About This Recipe
“A great side dish or a meal on its own. This is a Polish/Hungarian dish. Can use bacon but I cut back on that to make it meatless. Also can garnish with poppy seeds. Adding peas for color and nutrition. Bacon is a yummy addition for those that eat meat. Just brown drain most of the fat then add butter and oil and brown onions. Be sure to give the onions a nice brown color using a med high heat.”
- 1 -1 1/2 lb cabbage, shredded ( about 1/2 head)
- 16 ounces egg noodles, cooked according to directions on package
- 2 large onions, diced
- salt and fresh cracked black pepper, lots and lots and I mean LOTS
- 1/4 cup salted butter
- 4 tablespoons olive oil
- 1 cup green peas, frozen
- Melt butter and olive oil in pan over med high heat.
- Saute onions till golden brown, 5-10 minutes.
- Add cabbage cook till soft, 15 minutes.
- Mix in noodles and frozen peas; season with lots and lots of pepper and salt to taste. (Key here is lots of pepper.).
- Cook 2 minutes and serve.
And this one might be better saved for next week since it definitely requires a bigger quantity of shelled peas. Something to look forward to!
Mama’s Creamed Peas for Sick Tummies
By Malriah on December 18, 2003
- Prep Time: 5 mins
- Total Time: 15 mins
- Servings: 4-6
About This Recipe
“When I was a little girl and I would get sick, my Mama (Mary in LA) would always serve me Creamed Peas on Toast. It was light enough for an upset tummy but filling enough to make a sick little girl not be hungry anymore. I never could make it like Mama could until now. I finally figured out where the recipe came from! It is from a book called “The Culinary Arts Institute Encyclopedia of Cooking and Homemaking” which was published in 1940. I decide to post this recipe as a tribute to my Mama. Now all mommies can help their daughters sick tummies feel better just like mine did all those years ago. Thanks Mama!”
- 4 cups peas, fresh,frozen or canned
- 1 cup milk
- 2 tablespoons flour
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Melt butter in a large sauce pan.
- Whisk in flour and allow to cook for 1 minute.
- Slowly add milk, whisking the whole time to prevent lumps.
- Add salt and pepper.
- Allow to cook until sauce starts to thicken.
- Add peas, stir and cook until peas are heated through about 5-7 minutes.
- Can be served alone or over toast.
Have a great week, everyone!
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