The Depot Farm

  (Corfu, New York)
Growing good food, Naturally!
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Spinach and Kale

  This recipe is a good side dish or stand alone meal!

Cook 1/2 chopped onion, 1 medium pepper (sliced thinly), and halved green olives in veggie broth until tender; add a handful of fresh spinach leaves and a handful of chopped kale to the pan and cook until greens have wilted. Season with a little cumin and oregano, toss well and serve warm. Enjoy!

 
 

Green Beans and Leeks

  All you need for this recipe is 1 quart fresh green beans, 2 medium leeks, some fresh dill and some almonds. Wash and trim the leeks; cut length-wise into strips about the length of the green beans. place whole green beans and the leeks into a sauce pan; add enough water to saute them and prevent burning; cook on medium heat about 5 -7 minutes until leeks are tender. Drain and arrange on platter adding some almonds and dill ferns to the top. Garnish with fresh parsley and pansy flowers. Enjoy! 
 
 

Bean Wraps

  Today's recipe is easy to make. Cook some chopped onion and red pepper in a little vegetable broth until tender; add black beans and continue heating until beans are warmed through. Turn off heat and season with basil, oregano, chili pepper and parsley. Wash a butterhead lettuce under cold water and separate leaves. Set two(2) leaves together and place a spoonful of the bean mixture in the center; roll the leaves and beans into a burrito; folding sides as you roll. Arrange on a plate dressed with fresh strawberries and asparagus spears topped with almonds. Yum!

  If you want a cold salad without the lettuce, just mix in bowtie pasta in place of the butterhead lettuce and chill.

 
 

Food Prep 101 (continued)

  Today we will add pac choy, asian greens  and snap peas to our list of food uses.

  • snap peas - taste great lightly steamed or added to stir fries. Most people eat them raw in salads or as a snack.
  • asian greens - mixed varieties of mustard and brassica greens (mild or spicey mixes) used as a salad alone or mixed with lettuce. Larger greens can be steamed lightly ( whole plant is edible - stems, leaves and flowers) with the taste ranging from spicey mustard to light cabbage flavors.
  • pac choy - the tops and stalks can be used together or separately. Use the greens in salads or cooked. The stalks can be used much like celery. Strip the green tops, cut the stems or chop into pieces and add it to your favorite dishes. Use them as a healthy snack with dip or fillings.
  • kolarabi - great tasting raw or cooked. Peel outside skin like an apple, cut into thin slices and enjoy. Cut into slivers and add to salads or cook with veggies. Mild cabbage flavor.
 By adding fresh fruit and nuts to your salads, you can change the texture and flavor of the mixture. Pineapple, strawberries, pine nuts and almonds all liven up a salad. Being creative with your produce makes the difference between a boring meal and a standout dish. 
 
 

Food Prep 101

  Many things I eat I take for granted. Preparation and cooking them is second nature to me. Having a CSA, I find a lot of people don't know what to do with some of the produce they receive each week having never eaten or been exposed to some vegetables. I'll try to give you the basics in cooking and using the produce and you can find more elaborate recipes as your confidence and tastes grow. I'll add crops as they come into season and you find they in your produce box. 

  • asparagus - good raw, cut into pieces and added to a salad -  steamed about 5 minutes until tender - or coat with oil and roasted in oven
  • kale - baby kale (stems and all) raw in salads or alone - full size leaves steamed or sauteed lightly until soften and wilted. Strip or remove the center ribs and chop leaves before cooking
  • swiss chard and beet greens - same as kale, some people cook beet greens in a little bacon grease and add bits of bacon to it.
  • radishes - good raw or cut and added to stir fries - tops (greens) chopped and sauteed added to mixed cooked greens for a slightly peppery taste
  • fresh herbs - pinch leaves and cut up to add seasoning to any dish. Add to your dishes last and only cook a short time. Extra herbs can be dried or stored in a plastic bag in the fridge or in a vase of water on the windowsill out of direct sunlight. ( depending on type of herb, check online for best fresh storage method ) 
  • chives and bunching onions - chop into 1/4 in. pieces and add to scrambled eggs - sprinkle on top of prepared dishes to add a mild onion seasoning

  As with all foods, experiment with seasonings ( salt, pepper, herbs, dressings) added to create different flavors to your dishes. Do not overcook your veggies or they will become tasteless and mushy. Next week, we will add asian greens, pac choy and snap peas.

 
 
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