>> Kale <<

Special cooking note for “stronger” greens such as kale, beet greens, collards, etc.  Consider blanching these greens for a less bitter, more tender finished product:

Blanching process:  Boil large pot of water (can be salted) and add the greens and let boil for a min. or two depending on desired tenderness.  Have an ice bath ready before you add the greens in the boiling water.  Remove the greens and immediately add to the ice bath to stop the cooking process.  Once cooled, put your greens in a colander till ready for your recipes.  Your greens should still be bright in color.


Kale (sauteed) w/bacon
(can substitute with other greens such as beet greens, swiss chard, spinach, collards, etc)

2 slices of bacon chopped
2 – 3 cloves of garlic minced or sliced
half of an onion chopped (preferably sweet type of onion)
bunch of Kale chopped in bite size pieces including stem
olive oil
splash of vinegar (can use balsamic, red wine, sherry or apple cider) 
salt and pepper
 
Cook chopped bacon in skillet with about 1/2 TBS of olive oil till crisp.  Remove bacon and set aside on a paper toweled lined plate to use later.  Depending on how fatty the bacon is, drain some of the oil/grease from skillet leaving about 2 TBS.  Sautee the onion in the bacon/olive oil grease for couple of minuets.  Add the garlic and give it a swirl before adding the kale in batches.  Wilt the kale and incorporate the onion mixture.  Set on low heat with a tablespoon of water and cover the skillet till desired doneness (5 – 10 mins).   Uncover the skillet and let some of the water evaporate before adding a splash of vinegar.  Season with salt and pepper and add the bacon back in before plating.

Courtesy of Bay Ridge CSA Member, Yeonhee DeLorenzo

Kale Chips

1 to 2 bunches of kale
Olive Oil

Preheat oven to 425 degrees

Remove kale from stalk, leaving the greens in large pieces

Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.

Courtesy of Greenmarket Recipe Series.  Reprint of recipe from Shelly Zagor, Ready To Focus Wellness. For more of their recipes, try visiting: http://www.shellyzagor.com

 Tuscan Kale, White Bean & Sausage Casserole

Ingredients

  • olive oil for sautéing
  • ½ a large red onion, sliced
  • 1 garlic scape, chopped
  • ½ cup chicken broth
  • 1 bunch of kale, remove spines and chop
  • 1 cup canned cannellini beans, drained and rinsed
  • 2 large Italian sweet sausages
  • Sea salt and ground pepper, to taste

Sautee onion and garlic scapes in olive oil until soft.

Add kale and chicken broth. Season with salt and pepper.

Cover and cook over low heat for 10 minutes until soft.

Cook sausages separately. Slice into ½ inch rounds.

Remove cover from kale. There should still be some excess chicken broth on the bottom of the pan. Add beans and sausage and mix until remaining liquid is absorbed.

 Makes about 2 servings.

Courtesy of Bay Ridge CSA Member Kelly Flynn.

Pan-fried Corona Beans & Kale

A few notes related to the recipe – be sure to wash the kale well, so you don’t end up with grit in your beans. I use dried beans (that I’ve cooked myself) here, and would highly recommend using them over canned beans – they brown up better and are less likely to go to mush. I used giant corona beans, but you could use runner cannellini, or something similar. I like the white beans because they take on a lot of color in the pan. Alternate recipe – I’m confident you could do this preparation with gnocchi (don’t boil the gnocchi first) in place of the beans.

1/2 bunch / 6 oz / 170 g dino kale or lacinato kale, remove stems
2 tablespoons extra virgin olive oil
2 – 3 big handfuls of cooked large white beans (see head notes)
1/4 teaspoon fine grain sea salt
1/3 cup / 1 1/2 oz / 45 g walnuts, lightly toasted
1 clove garlic, minced
1/8 teaspoon freshly grated nutmeg
scant 1 tablespoon fresh lemon juice
zest of 1 lemon
1/3 cup / 1/2 oz / 15 g freshly grated Parmesan cheese

Finely chop the kale, wash it, and shake off as much water as you can. Set aside.

Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.

Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese

Courtesy of 101Cookboks.com. For more of their recipes, try visiting: http://www.101cookbooks.com/archives.html

 

Veggies
Lettuce
Collard Greens
Radishes
Carrots
Tomatoes
Sweet Potatoes
... and more TBD

Eggs
If you ordered an Egg share

Fruit
Crimson Crisp Apples
Cortland Apples

Order Pickup: TBD

Deadline to Order: TBD

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