Farm Cart
Jun 15, 20214 min
ITEMS
Lacinato Kale
Asparagus
Garlic Scapes
Parsley Bunch
Dozen Eggs
Not So Spicy Chocolate Bar
PRODUCERS
Amaltheia Organic Produce - Belgrade
Terra Greens Produce - Manhattan
Foothill Farm - St. Ignatius
Amaltheia Organic Produce - Belgrade
TerraWorks - Springhill
Camino Spice - Livingston
All our recipes today are adapted from the cookbook Local Dirt by Andrea Bemis. They're rustic, farm-focused meals that aligned well with what we have available this week. About garlic scapes: these are the flowering stalks of garlic plants. They are removed before the flowers form to promote bulb growth. The whole thing is edible, with a mild garlic flavor. Use anywhere you'd use garlic cloves. 1 scape is roughly equal to 1 clove.
1 Tbs oil or butter, for cooking
~1/4 of an onion, sliced thin - or use the white/light green parts of 3-4 scallions, or a few leeks
1/2 C diced ham, bacon, sausage (optional)
2 garlic scapes, chopped small
1 tsp crushed red pepper flakes - use more or less to taste
kosher salt and freshly ground black pepper
1 bunch lacinato kale, stems removed and roughly chopped (sub any kind of kale, chard, or collards)
4 eggs
Chimichurri Sauce (see other side for recipe!)
Preheat oven to 350 F. On the stovetop, heat a cast iron skillet (or other oven-safe skillet) on medium-high heat. Add the oil or butter, and when it's hot, add the onion and cook for 7-10 minutes, until they're translucent. Turn heat down if they begin to burn. Add meat, if using, and cook through, ~5 more minutes. Add garlic scapes, pepper flakes, and pinch each of salt and pepper, and stir constantly for ~1 minute, until fragrant. Add the kale, working in batches, stirring until it wilts.
Turn off the heat and make 3-4 indentations in the kale. Crack the eggs into the indentations and put the pan in the oven. Bake 5-7 minutes, or until whites are set and yolks are still soft. [If you don't like baked eggs, cook them however you like them - scrambled, soft boiled, etc. and combine with the kale mixture, skipping the oven altogether.]
Serve drizzled with chimichurri sauce. Or, a bit of chopped fresh herbs, if you like.
I know it seems too hot for stew right now. Hear me out, though...this is light and flavorful, and it pairs well with a fresh salad, toasted sourdough, and a crisp white wine. Sounds pretty delightful to me! It's an adaptable recipe, so substitute to your tastes. Serves ~4.
2 Tbs oil or butter, for cooking
1/2 an onion, chopped - sub shallots, or white/light green parts of scallions or leeks
~8 oz mushrooms, chopped
2 medium carrots, diced to ~1 inch pieces
[You can add up to a lb of other vegetables, or even leftover shredded pork or chicken. Try parsnips, salad turnips, radishes, spring peas, etc. Play around with it, and use what you have.]
2-3 garlic scapes
~3 C white beans (cannellini, navy, or even chickpeas), either cook them ahead of time or use canned to save time
1 bunch asparagus, tough ends trimmed, cut into 1-in lengths
a handful or two chopped kale leaves
kosher salt and freshly ground black pepper
1 tsp dried thyme or ~2 tsp fresh
1/2 C dry white wine
5-6 C vegetable or chicken broth
Chimichurri sauce (see below)
Optional Garnishes: grated parmesan or other hard cheese, minced parsley or other fresh herbs
In a large pot or dutch oven, heat the oil or butter and sauté the onions for about 3 minutes, then add mushrooms and cook for ~3 minutes. Add carrots, scapes, and any other veggies or meats you're using and season with a good pinch of salt and pepper, plus the thyme. Cook for another 3 minutes. Add the wine and stir, scraping up any browned bits from the pan, until it's mostly evaporated.
Add 5 cups of broth and the beans and bring to a simmer. If it's too thick, add another cup of broth. Add the asparagus and chopped kale for the final few minutes of cooking and serve while asparagus is still crisp-tender. Garnish with the chimichurri sauce, grated cheese, or other fresh herbs.
1 C parsley, rinsed and dried
3 Tbs red wine vinegar
2-3 garlic scapes, chopped
1/4 tsp crushed red pepper flakes, plus more to taste
1/2 tsp kosher salt and 1/8 tsp freshly ground black pepper, or more to taste
1/2 C extra virgin olive oil, or other neutral tasting oil that you like
Process everything in a food processor, or the closest thing you have, until well-integrated. How finely you chop everything is up to you. Taste and adjust as needed.
Scapes and parsley would work well in this Green Goddess Dressing, perfect for eating up salad greens.
Here are some notes for making kale salads in general, plus a recipe for Spicy Kale Salad - a favorite of mine for a fresh summer meal.
Tuscan Kale Salad - if you can't access this recipe and want it, email me and I'll send you a copy!
If you missed it last time, here's an asparagus quiche recipe with hashbrown crust
And here again is Megan Ulrichs' recipe for Herbalicious Quiche with Greens