This Week's Share-More Beans, Greens and Rain

I have to say I am longing for a little sunshine, even if it does mean a drop in temperature.  The lack of sunlight has been hard on fall growing.  This will most likely be the last week for eggplant and green tomatoes.  I kind of wish I was a mushroom grower, considering that is one of the few "new" crops popping up all over.  Please make sure you wash and dry the items in your share well this week.  Grit, dirt and mold are all an issue this week. 

There are two crops that have faired well with the recent warm humid weather--greens like kale and perpetual spinach and the beans.  The beans are delicious--sweet, tender and juicy--finally tasting like they should.  Enjoy the beans and greens click here for a facebook album of the two types of produce.

This Week's Share:
Potatoes
Beans
Greens-cooking and spicy/sweet asian salad mix
Eggplant
Green Tomatoes-please wash and cook--they were gathered from the ground
Sweet Peppers
Hot Peppers
Parsely and Mint

Below are some recipe links for beans, kale, and potatoes:

Smitten Kitchen Green Bean Salad with Fried Almonds

Smitten Kitchen Braised Roma Beans

Food 52 Vegetarian Kale Recipe

Food 52 Kale and Sausage Tart

Culinate Guide to Potato Salad

Notes from Nikki--three great recipes

Below are three recipes, all super well-recieved in this house. :-)

Cheers~
Nikki


Haricot Verts, Chinese Style

French beans meet asian flavor in this lively dish. Incredibly simple to make, my family devoured it, literally licking the sauce off their plates. I served this dish aside grilled pork chops. It would work nicely alongside grilled tofu or tempeh as well. I hope you enjoy it as much as we did.

Ingredients

2 quarts haricot verts, stems snipped off
Glug extra virgin olive oil
Glug toasted sesame oil
Generous splash mirin (Sweet, Japanese cooking wine... optional, although the flavor is spectacular. Mirin is sold at Giant in the ethnic food aisle.)
1-2 Tbsp honey or agave (I was generous here, although I know not everyone shares my love of sweetness.)
Pinch crushed red pepper (more if you want more heat)
2-3 cloves garlic, minced
1-2 Tbsp minced fresh ginger
2-3 Tbsp tamari or shoyu
8 oz. oyster and/or shitake mushrooms, stemmed and sliced (any mix of exotic mushrooms will work here, heck, even crimini mushrooms will work)

Instructions

Using a large skillet or wok, saute the garlic and ginger in the oils over medium heat until fragrant.
Add in the crushed red pepper, sauteing briefly.
Add the mirin, reducing ever so slightly, followed immediately by the honey and tamari or shoyu.
Swirl until well combined.
Add in the mushrooms, sauteing briefly until they just start to release their juices.
Toss in the beans, cover, and steam until the beans are crisp tender.
Give the pan a shake periodically and remove the lid once in a while to give everything a good tossing.
Taste and adjust the seasoning.

Enjoy!
Serves 6-8 as a side dish


Zucchini, Corn, and Tomato Gratin

A bright, summery dish. Perfect fare for an outdoor, picnic dinner.

Ingredients

4-6 medium tomatoes, chopped and drained slightly (just enough to avoid the gratin becoming more like a soup. ;-) I used a medley of orange and red tomato varieties... gorgeous!)
2-3 medium zucchini, sliced
Fresh corn kernels cut from 6-8 ears very lightly roasted corn (thawed, frozen corn would work too, about 3 C or so)
Glug extra virgin olive oil
Sea salt to taste
Fresh ground pepper to taste
Large handful fresh basil leaves
1/2-3/4 C shredded parmesan (or more if you like it on the cheesier side)
1/2-3/4 C fresh bread crumbs (1-2 slices of dry, toasted bread run through the food processor, along with the parmesan, will do the trick)

Instructions

Preheat the oven to 400.
Combine the corn, zucchini, olive oil, sea salt, and pepper.
Spread the mixture into a large, deep baking dish.
Lay the basil leaves in a single layer over top of the corn and zucchini mixture.
Spread the tomatoes over top of the basil.
Combine the parmesan and bread crumbs and sprinkle over the tomatoes.
Bake in the oven until just heated through and you see the first signs of bubbling. The cheese on top should be melted and browned a bit.
Allow to cool a bit and serve.
This dish is also delicious served at room temperature.

Enjoy~
Serves 6-8 generously as a side dish


Kale Chips

The ever popular kale chip... we make these almost every week. My kids love these! Really and truly LOVE them! We have even experimented using perpetual spinach and chard in lieu of kale, with decent results. The perpetual spinach and chard don't crisp up quite as nicely, but still work well enough. We have also experimented with a medley of spices (curry powder, cumin/paprika/chili powder/garlic powder, etc.), but like the simple salt/pepper/garlic powder described below the most. Whatever you decide to use, use very little of it. Go easy. I have ruined more than my fair share of these chips using too much salt and spice.
We hope you enjoy them as much as we do!

Ingredients

1-2 Tbsp olive oil
Sea salt to taste (again, go easy here... it's amazing how little salt is really needed, and too much is NOT a good thing ;-})
Dash garlic powder
1 bunch kale, washed, stems removed, leaves torn into chip-sized pieces, and spun dry (it is of utmost importance that the leaves be pretty dry, otherwise they won't crisp up well in the oven)
Sesame seeds (optional)

Instructions

Preheat the oven to 350.
Toss the kale in the oil, sea salt, and garlic powder.
Spread the kale in a single layer (no leaves should be on top of other leaves) on a baking sheet (you may need two, depending on the size of your bunch of kale and your baking sheet).
Bake until toasted (the edges of the chips will be darker and crisper). There is a fine line between perfectly toasted, crispy chips, and burnt, terrible tasting chips. I have burnt these one too many times, which is why I suggest checking them every 2-3 minutes. They usually take a good 10-15 minutes to crisp up nicely. Taste one to be sure, before you pull them out.
Sprinkle with sesame seeds and serve.

Enjoy!

Notes from Nikki--Kale and Potatoes

The Latest from Nikki:

Smashed Potatoes with Kale and Sunflower Pesto

We have been reveling in market season! We visit the Kennett Square Farmer's Market every Friday without fail. I love the community camaraderie that is so evident in town that day. Thank you, Abby Morgan, for organizing such a fabulous weekly affair! Of course, the food is amazing too. ;-) Below is a recipe for Kale and Sunflower Pesto that I adapted from a recipe I picked up at the market (KSQ Farmer's Market Recipes by Jess, www.ksqfarmersmarket.wordpress.com). The original recipe calls for walnuts instead of sunflower seeds, which I didn't have on hand (not to mention the fact that the folks around here aren't particularly fond of walnuts). I made one or two other minor changes from there, and then used the pesto in smashed potatoes. The results were quite well received, coupled with grilled chicken and honey roasted, rosemary and balsamic tomatoes (it's a bit early for tomatoes, I know, but these beauties keep calling out to me at the market every Friday, begging me to take them home and roast them up).

Ingredients

2-3 bunches of Inverbrook Kale, tough stems removed, blanched in boiling water for for 3-5 minutes until bright green and tender (I think chard or perpetual spinach would work here too, although I haven't tried either of them)
2 handfuls (1/4-1/3 C) sunflower seeds, toasted in a skillet over medium heat
Zest of 1small lemon (add a little of the juice too if you like)
1-2 garlic scapes, chopped (1 or 2 garlic cloves would also work, adjust to taste)
1/4-1/2 C fresh grated parmesan cheese
1/4-1/3 C olive oil
Sea salt to taste
Fresh ground pepper to taste

Boiled potatoes, drained and smashed, still pippin' hot (I used a local yellow variety (wish I could remember the name) that I picked up at the market)
Sea Salt
Fresh ground pepper

Instructions

Combine all ingredients, except for the potatoes, in a food processor and give it a good whirl until you have a pesto-y consistency.
Toss in as much of the pesto as you like (I used almost all of it, but also had quite a load of potatoes), along with more sea salt and fresh ground pepper to taste. Stir it up and serve.

Here is a photo Azia snapped of her plate before she dug in. The potatoes turned out a brilliant green. Gorgeous.

More Recipes--Kale and Scapes

I thought you might appreciate a few more cooking suggestions for your share.

Kale--First off kale is actually best in the fall when it can go through a few light frosts, which brings out its sweetness and tempers its bitterness. That being said, the kale and its slight bitterness pairs nicely with onions, white beans, and balsamic vinegar--and like most members of the brassica family (broccoli, turnips, most asian greens,...) it is packed with vitamins. Click here for braised kale and pancetta recipe.

Garlic Scapes-Known as "stems", "scapes", "spears", or "tops", these tender green "flowers" are the seedpod that forms on hard neck garlic plants in June. This delicious stalk has a taste that is milder than the garlic cloves, and has a broad spectrum of uses from soups to salads to garnishes. Garlic scapes are an allium delicacy that is highly prized and traditionally used in Southern, Eastern European, and Korean cuisine because of it's subtle garlic flavor, tender-crisp texture, and nutraceutical potency.
When the scapes are newly-budded and still in full curl, they are tender and provide a delightfully subtle garlic flavor. Cut them when they curl between 1/2 and 3/4 turn. After the scapes have straightened and the flower top is maturing, they will be tough.
Garlic scapes store well. You can keep batches in the refrigerator for upwards of three weeks, though fresh cut is always the best. Remove all of the stalk tip above the pod [umbel] before cooking.
Here are general cooking tips: Don’t overcook, they tend to get tough. Try starting simple, to learn how much cooking is enough and how much is too much, by sautéing the scapes in a little olive oil at medium heat, adding salt and pepper to taste. The end result should be a side dish that is elegant and delightfully tasty. Garlic spears can almost be used like asparagus. They are very well suited for stir-fries.

Raw Scape Pesto
Garlic scapes make a pesto that is a pretty green color and a knock-your-socks-off rich garlic flavor. If this pesto is too strong for your taste, add mayonnaise or sour cream to dilute by 1/1 or even 2/1.
½ lb. scapes (chopped into 1" sections)
1½ c. olive oil
2 c. grated parmesan cheese
In a blender, combine the scapes and olive oil. Pour mixture into bowl and blend the cheese in by hand. Can be used as a cracker or pizza spread. Can be frozen in plastic ice cube trays and used later - this applies to the other pestos, dips, and dressings as well. Wrap cubes individually with plastic wrap, place in a freezer bag and return to freezer. Use all year for making bruschetta, with pasta or pizza.
ALSO, garlic bread: 2 or 3 cubes thawed works great as a substitution for the oil component of bread.

Scape Sauté
1 dozen garlic scapes
1/4 cup red onion, finely chopped
1 tbsp balsamic vinegar.
Trim and discard the scape tips. Cut into two-inch lengths. Heat oil in a skillet over medium heat. Add the scapes and the onions and sauté for 5 to 7 minutes, until the scapes are crisp-tender. Uncover and season with salt, pepper, and balsamic vinegar.

Roasted Scapes
Take the scapes and put them in a lightly oiled roasting pan, top with salt (kosher or sea salt works best but any will do). Put the loaded and covered pan in a hot (400°F) oven for 30 to 45 minutes or until they are just beginning to turn brown on the bottom. Serve as a side or main dish. Tastes like roasted garlic but creamier.


Fried Scapes
Cut scapes to green bean size and sauté them in butter and salt for 6 to 8 minutes. During the last minute of cooking add about 1 tsp. of balsamic vinegar. They are good and amazingly simple.


Pickled scapes
1 pound or more of scapes, whole
3 cups vinegar
5 cups water
¼ cup kosher salt
1 tbsp curry powder in each quart jar (if desired)
other herbs to taste: basil & oregano are very good plus chopped cayenne or jalapeno pepper to taste
Boil the water, vinegar & salt solution. Pack hot jars with whole scapes, then curry powder, and then the brine. Put on lids, place in a hot water canner and boil for 45 minutes. Leave at least 2 weeks before serving to get best flavor. Makes 3 quarts

Other ideas
Steam and serve in dishes instead of asparagus. Add to quiche or omelets. Stir fry with vegetables. Add raw to salads. Combine with mayonnaise to add zip to sandwiches.