This Week’s Share: Spring Onions, Kale, Chard, Radishes and a Braising Mix including some Asian greens like Kyona, Komatsuna, and Tatsoi, some mustard greens (spicy, peppery) like Red Giant and Green Wave, and also some baby kales.
Recipes and Suggestions:
Your braising mix will make an excellent side dish, or a light meal in itself. You want to sear the greens until wilted in oil or butter. Because of the zesty flavors, we think this mix partners very nicely with goat cheese or nuts and something sweet, like cranberries, peaches or pears. I’ve posted some links below….
The Kale and Chard for most folks are also braised (warmed) greens, however the flavors are mild enough for some to enjoy raw. Especially chard, which tastes alot like spinach. We enjoy it on sandwiches. Here’s a link with more info…
Radishes are wonderful raw, if you can stand the heated flavor. They make a nice addition to various salads and seem to go very well with lime and cilantro on fresh tacos. Here’s a few more ideas…
*Spring Greens, Fresh pea and Ham Soup – Great w/out the Ham too! (Sorry….our fresh peas are a few weeks out ;-<)
Serves 8 – recipe adapted from ‘The View from the Bay’ show.
Kale is a great leafy green available in winter and spring and there are many varieties. If you can’t find kale, use Swiss chard, mustard greens or collard greens. Fresh peas are great if you can find really fresh and sweet ones but if not, frozen peas work really well and are sometimes sweeter than fresh peas in the pod.
- 1 tablespoon olive oil
- 1 1/2 cups coarsely chopped Love Farm Organics onion
- 2 cloves of garlic, minced
- 6 cups low-sodium chicken broth or homemade chicken stock
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
- 1/2 pound kale such as green kale, dinosaur kale, Russian kale, Swiss chard, or other fresh green, ribs removed and discarded, leaves washed, and coarsely chopped
- 2 cups diced canned tomatoes, (preferably San Marzano)
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 pound leftover ham, cut into 1/2-inch cubes
- 1 cup cooked small white beans, such as Great Northern (or if you are lucky enough to find them Zolfino beans)
- 2 cups fresh or frozen peas
- 2 tablespoons freshly squeezed lemon juice or more to taste
- Kosher salt and freshly ground black pepper
- 3 tablespoons finely chopped flat-leaf parsley
- Good quality extra-virgin olive oil
- Freshly grated good-quality Parmesan cheese
- Heat the olive oil in a large saucepan or soup pot over medium-high heat and add the onions, garlic, and a sprinkle of salt and pepper, and stirring frequently, cook until the onions are translucent and beginning to brown, about 10 minutes.
- Add the stock, potatoes, and greens. Bring the liquid to the boil over high heat, decrease the heat to maintain a simmer and cook until the potatoes are just tender, about 15 minutes. Wrap the rosemary, and bay in a tied cheesecloth bundle and add to the soup with the tomatoes, ham, and beans. Cook at a low simmer for 15 minutes.
- Add the peas and cook 5 minutes more. Remove and discard the herb bundle and season to taste with the lemon juice, salt, and pepper. Stir in the minced parsley.
- Ladle into heated soup bowls and serve hot with a drizzle of olive oil and a sprinkling of Parmesan cheese.
FARM NEWS –
Well the season is finally underway. The fields are looking good and crops are coming along nicely. In the weeks to come, I’ll post more on various crops and the farming. We’re anxious to get through the first week of harvest and delivery, making sure all the wheels turn according to plan, and once we do it will all feel like our beautiful routine again! In the midst of this first day of the season, a bee colony has decided to move into our office/barns! It doesn’t help that our friend and farm helper Kody is allergic to them! Thanks to our friend Becky we may have relocated the queen successfully, but time will tell. Never a dull moment!!
We’re looking forward to seeing all of you soon…….Thanks for supporting our farm!