Maplewood Organics

Kale Recipes

Sweet and Savory Kale (from www.allrecipes.com)

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

1 Tbsp. Dijon mustard

4 tsp. sugar/evaporated cane juice

1 Tbsp. apple cider vinegar

1 ½ cups chicken or vegetable broth

4 cups stemmed, torn, rinsed kale

¼ cup dried cranberries

salt and pepper to taste

¼ cup sliced almonds

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes.

Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Kale and Olive Oil Mashed Potatoes

(from www.101cookbooks.com)

3 pounds potatoes, peeled and cut into large chunks
sea salt
4 tablespoons extra virgin olive oil
4 garlic scapes, minced
1 bunch kale, large stems stripped and discarded, leaves chopped
1/2+ cup warm milk or cream
freshly ground black pepper
5 scallions, white and tender green parts, chopped
1/4 cup freshly grated Parmesan, for garnish (opt)
Serves 6.

Put the potatoes in a large pot and cover with water. Add a pinch of salt. Bring the water to a boil and continue boiling for 20 minutes, or until the potatoes are tender.

Heat two tablespoons of olive oil in a large pan or skillet over medium-high heat. Add the garlic, chopped kale, a big pinch of salt, and saute just until tender - about a minute. Set aside.

Mash the potatoes with a potato masher or fork. Slowly stir in the milk a few big splashes at a time. You are after a thick, creamy texture, so if your potatoes are on the dry side keep adding milk until the texture is right. Season with salt and pepper.

Dump the kale on top of the potatoes and give a quick stir. Transfer to a serving bowl, make a well in the center of the potatoes and pour the remaining olive oil. Sprinkle with the scallions and Parmesan cheese.www.whfoods.com)

Awesome Collard Greens (from www.recipezaar.com)

40 min | 10 min prep

SERVES 6 -8

1 lb collard greens or kale (or 1/2 collards, 1/2 kale)

1 onion, chopped

1/2 cup prepared salsa or

1 chopped tomato

2-4 cloves garlic, chopped

1 1/2 cups water

1/2 cup cider vinegar

1 tablespoon salt, to taste

hot sauce, to taste

Wash greens in a colander.

Chop into bite-sized pieces.

Throw all ingredients into a large pot and cover.

Bring to a boil, stirring occasionally, then reduce heat and simmer.

Greens are done when they have shrunk down and are cooked through, usually about a half-hour, but you can let it simmer much longer.

Serve with its liquid.

Cheese, Chard, and Potato Casserole (you can also use kale!!!)

(from Wellspring CSA)

1 lb. chard, kale, or other greens

4-5 cups New Potatoes, sliced

2-3 tbsp. olive oil

6 eggs, slightly beaten

1/2 C milk

2 or more cloves of garlic, crushed, minced, or finely chopped

salt to taste

1 tsp. each thyme and marjoram

1/2 or more chopped onion

3/4 C grated Parmesan cheese

Wash and dry chard (or greens), and chop into thin strips, 1/4 inch wide or thinner.Wash potatoes and cut into 1/8inch slices. Set aside 1 1/4 cups of potatoes. Add the olive oil to the greens and mix well. In a separate bowl, mix eggs, milk, garlic salt, herbs, onion, and 1/2 cup of the Parmesan cheese. Add egg mixture to greens and mix well. Add the big portion of potatoes (NOT the 1 1/4 cups you set aside) to the greens and mix well. Pour into a greased, 9x13 baking dish. Place remaining potato slices on top. Cover with foil and bake at 350 degrees F until potatoes in center are done (about 50 minutes). Uncover and sprinkle the rest of the cheese on top. Continue baking until cheese is golden, about 10 minutes.

VEGGIE FRITTATA

Olive oil for pan

8 Eggs

½ cup milk

Preheat oven to "broil"

Beat eggs and milk together, then pour into oiled, oven-proof skillet over medium heat Chopped kale, broccoli, asparagus or spinach –depending on the season

Salt and pepper to taste

Feta or other cheese (optional)

Promptly add vegetables and stir evenly into egg mixture. At this point you can also add feta or other cheeses. Cook on low without stirring until eggs are mostly set, then transfer to oven and broil 2-4 minutes, until lightly golden on top. Cool to set before serving.

Hannah’s Veggie Stir Fry

I use whatever vegetables I have on hand for this, so it changes every week. This is this week’s version. Be creative with your cooking and keep it simple!

2 Tbsp. olive oil

1 onion, chopped

1 head broccoli, cut into florets

4 summer squash/zucchini, sliced or cut into chunks

4 leaves of kale with stems removed, chopped

(You can use carrots, leeks, potatoes, peppers, anything!)

Heat oil in cast iron skillet over medium heat. Add onion and saute until tender. Add all other veggies. Drizzle in more olive oil as needed. Cook stirring often until vegetables are crisp tender. Add tamari to taste and cook 1 minute longer. Serve over rice or as a vegetable side dish with fish or chicken.

Kale Chips

1 bunch of kale
2 tbs. olive oil
Kosher salt to taste

Heat oven to 350. Wash kale, dry thoroughly in salad spinner, and tear into bite-sized pieces. Toss with olive oil. Rub the leaves to make sure each gets a coating of oil so they crisp up well. Oil a baking sheet as well. Place in a single layer on the baking sheet. Sprinkle to taste with kosher salt. Cook in oven for about 12-15 minutes. Remove crisp pieces as they get done to allow the remaining kale chips to get even heat.

Greek Kale Salad

The Good News Packed with vitamin A, kale is tasty when it's blanched and tossed with a lemon–olive oil dressing and olives, good sources of healthy fat. ingredients

1 3/4 pounds kale, large stems discarded (3/4 pound leaves)

2 whole-wheat pita breads

1/4 cup extra-virgin olive oil, plus more for brushing

2 tablespoons fresh lemon juice

1/4 teaspoon crushed red pepper

Salt and freshly ground pepper

1/2 cup grape tomatoes, halved

1/3 cup pitted Calamata olives, cut lengthwise into slivers

2 ounces feta cheese, preferably French, crumbled (2/3 cup) directions

Preheat the oven to 400°. In a large pot of boiling water, cook the kale leaves until just tender, about 5 minutes. Drain and rinse under cold water to cool. Transfer the kale to a clean kitchen towel and squeeze dry. Fluff up the leaves, coarsely chop them and transfer to a large bowl.

Brush both sides of the pita breads with olive oil and bake for about 8 minutes, or until crisp. Cut the pita into wedges.

In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges.

Wilted Kale Salad with a Creamy Chipotle Dressing

(from www.therawchef.blogs.com)

Serves 4-6For the wilted kale

4 heads kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds For the dressing

3 avocados
2 chipotle peppers*
½c olive oil
2T agave
¼c lemon juice

*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu

Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture.

Add the tomatoes and hemp seeds to the bowl and mix in by hand.

Blend all ingredients in a high-speed blender until creamy and mix into kale by hand.

Recipe: Raw Tuscan Kale Salad With Pecorino (from nytimes.com)

1 bunch Tuscan kale (also known as black or lacinato kale)

1 thin slice country bread (part whole-wheat or rye is nice), or 1/4 cup homemade bread crumbs (coarse)

1/2 garlic clove, finely chopped

1/4 cup finely grated pecorino cheese, more for garnish

3 tablespoons extra virgin olive oil, more for garnish

Freshly squeezed juice of 1 lemon

1/4 teaspoon kosher salt

1/8 teaspoon red pepper flakes

Freshly ground black pepper, to taste.

1. Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.

2. If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.

3. Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).

4. Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

Yield: 2 to 4 servings.

Toscana Soup (from allrecipes.com)

12 links spicy pork sausage,

sliced

1 tablespoon vegetable oil

3/4 cup diced onion

1 1/4 teaspoons minced garlic 2 tablespoons chicken broth

4 cups water

2 potatoes, halved and sliced

2 cups sliced kale

1/3 cup heavy cream

1. Preheat oven to 300 degrees F (150 degrees C).

2. Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.

3. Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.

4. Stir in broth, water and potatoes; simmer 15 minutes.

5. Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

Beans and Greens (Garlicky white beans and kale)

One bunch kale, about 1 lb.
3 TB extra-virgin olive oil
2 garlic cloves, minced
3 cups cooked cannelini or other white beans, including liquid
sea salt, to taste
ground pepper, to taste
1/8 tsp crushed red pepper (optional)
1 tbs. Fresh parsley, chopped

Remove the stems from the kale. Rinse and soak the leaves well to remove any dirt. Spin dry in salad spinner. Heat the olive oil over medium heat in a sauté pan. Add the minced garlic and crushed red pepper (if using) until the garlic begins to lightly brown (approximately 5-6 minutes). The garlic will continue to cook in the next step, so do not take it past lightly brown. Garlic becomes bitter if burned.

Increase the heat to medium-high. Add the kale, turning frequently. Saute the greens and garlic until the kale has just begun to wilt, but is still bright green, about three minutes. Transfer the kale to a bowl.

Add the beans and liquid to the same sauté pan. Bring to a fast simmer. Add the kale back to the pan, and heat thoroughly as you mix with the beans. Season to taste with salt and pepper. Serve warm.

Kale Ideas – from Hannah’s kitchen

Kale is an excellent source of vitamin A, vitamin C and manganese. It is also a very good source of dietary fiber, copper, calcium, vitamin B6 and potassium. (

Here are some ways I use it in my kitchen:

Steamed and served with butter and sea salt

Chopped, sautéed and added to mashed potatoes

Chopped and added to spaghetti sauce, beef stew, any soup, chicken and biscuits (with the gravy), lasagna.

Chopped and added to macaroni and cheese (boil with the pasta)

In stir fry

Green and yellow beans

Carrots

Beets

Fresh Garlic

Kale

Beet greens return

Peas (just a first taste)

Choice of zucchini and scallopini summer squash

Extra choice to add to share - potatoes, Swiss chard, more beans

CSA Newsletter

Only four Winter Shares left!

Volume 6

Issue 6- Farm and High Street

July 22, 2010

Find us now on Facebook!

Week 6

New to your share this week: beets, carrots, and beans! Some of you are getting your first round of new potatoes, bok choy and raspberries. For bok choy tips remember to go to our Local Harvest website listed below! This is just the beginning of the beans. We should be able to harvest twice as much next week. Our first successful crop of peas is starting to produce. The plants are small because of the heat. I was only able to pick about half a pound on my first round. We'll wait and see. The zucchini and scallopini summer squash are starting to produce too! Yay! We won't dig any more new potatoes after this week. We want to give the plants a chance to finish their job so we'll have potatoes late this summer and fall.

Preview Your Weekly Share Every Friday!

Every Friday you can go online to Maplewood Organics’ Local Harvest listing to view what will most likely be in your share the following week. Just go to

http://www.localharvest.org/farms/M13345 and view click on the box that says "Read Our Blog". This is where I’ll post CSA share contents. We hope that this helps you plan your weekend shopping and your meals for the week! Also visit the blog if you only pick up every other week so you don't miss out on any news or recipes. At the bottom of each week's list, there's also information about ordering extras (herbs and kale right now). Make sure you call or email early the day before your scheduled pick-up.

Garden Progress and Farm News

Our crew is down to Robert and I and amazing Maggie! She stepped right in on harvest day and washed all of your produce! We'd have been working into the night without her help. Susie's back too, easing back in for an hour or two. If any of you wants to volunteer on Sundays or Wednesdays during harvest and prep, please consider doing so during this next month while we're waiting for our next intern to arrive.

The raspberries are finishing up this week. It hasn't been a great year for them. I'm considering cutting them all batch and giving them a full two years to recover. I'm still researching my best option. Robert and Justin did a great job pulling out the stinging nettle that was growing around the patch, so they are virtually weed free.

Robert and I started planting the final third of the big garden. So far we have planted our third crop of beans, carrots and beets for the fall and a late second crop of summer squash. This week, we plan to finish planting that section with lettuce, zucchini, broccoli, and more!

We have work to do behind the house too. We'll be digging the garlic this week or next for curing. We have two wide rows of lettuce and radishes that have gone by to pull up. We'll plant turnips and arugula there. The row of carrots that Robert and Yanara planted last week needs to be torched to kill off the first flush of weeds.

We'll have a weeding frenzy in the big fields this week too. We have finally figured out the correct spacing for our new rototiller and cultivating tractor, so our newest plantings and next year's plantings will be in especially good shape!

Recipes of the Week

Roasted Root Vegetables

Ingredients

2 pounds root vegetables (use potatoes, carrots, parsnips, turnips, rutabagas, beets), peeled and cut into 1-inch pieces

1 medium onion, peeled and cut into 1/3-inch wedges

1 tablespoon extra-virgin olive oil

Salt to taste

1 head garlic, separated into cloves and peeled

Chopped fresh herbs like rosemary or balsamic vinegar (optional)

1. Heat oven to 400 degrees. Place the root vegetables and onion in a roasting pan.

2. Toss the vegetables with the olive oil and salt to taste. Do not crowd the vegetables.

3. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned.

4. Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

CREAMY POTATO & GREEN BEAN SALAD from COOKS.COM

1/2 c. mayonnaise

1/3 c. milk

1 tbsp. prepared mustard

1/2 tsp. salt, or to taste

1/4 tsp. pepper, or to taste

3 c., diced cooked potatoes (2 lg.)

2 c. cooked, fresh or drained canned cut green beans (8 oz.)

1 c. sliced celery

1/2 c. thinly sliced green onions

Romaine lettuce (optional)

For garnish: Roasted red pepper or pimento strips and/or pitted ripe black olives

In large bowl beat mayonnaise, milk, mustard, salt and pepper with a whisk or fork until blended. Add potatoes, green beans, celery and onions; fold gently until well coated with dressing. Cover and refrigerate at least 2 hours. Leave in bowl or line a serving platter with romaine lettuce and spoon salad in center. Garnish.

Cooking tips for chard If you've had enough for now, blanch some (boil 2 min. ice water 2 min. then squeeze out extra water) and freeze it for winter!

Raw, the stalks have a rather unpleasant earthy flavor, so we recommend the following preparation methods:

Remove the thin fibrous membrane; boil them in a "blanc" ( water to which some flour and lemon juice have added) or salted water; peel and remove all green parts.

Steam, boil, braise, sauté, etc.

Prepare like asparagus or celery; goes well with cream, garlic and pearl onions.

Add to a good vegetable soup.

Italian-style – serve with pasta and sun-dried tomatoes, oil or cream and Parmesan shavings.

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