Stop me if you have heard this one before. Greens and beans, my comfort food.
Like most comfort meals you can use what you have on hand and what you like.
I had a little more than 1 bunch worth of different greens.
Here is the basic recipe and what else you will need;
2 tablespoons olive oil
1 chopped onion
2 cloves garlic, sliced
Red pepper flakes if you like, they are nice with greens
1 to 1 1/2 bunches of kale, chard, collards, beet greens, anything you have, washed, stems trimmed and chopped.
1 (15- ounce) can of beans. I used white beans today, drained
About 2 cups of any kind of stock you have on hand. Sometimes I use miso, in a pinch water will do. But broth with the greens and beans make a nice pot liquor.
Heat the olive oil over medium heat in a pan large enough to hold all the greens.
Add onion and garlic slices. Saute until tender about 3 minutes. Add the greens and saute until it cooks down slightly. Add the beans and the chicken stock.
Cover and cook for 10 minutes or so and add red pepper flakes if you are using them and taste and see if you need salt or pepper. Greens are naturally salty and stock is usually salted so you might not need any.
I love this with rice or grains or pasta.
Have a great week. I’ll see you at pickup.
I’m not sure if this is a vinaigrette or a chimichurri sauce. It is almost a pesto except there are no nuts. I think pestos have to have nuts? Maybe not.
Whatever this sauce is-it is delicious. It is fresh and clean tasting. You can put it on vegetables grilled or raw, bean or potato salads or grilled meats. And, it couldn’t be more simple.
Assemble all your ingredients and put them in a blender or food processor.
1/2 cup olive oil
2 tablespoons wine vinegar, I had red but white would work too
1 or 2 cloves of garlic peeled and sliced
1 heaping teaspoon good mustard
a good pinch of salt
a big couple of handfuls of fresh basil leaves-at least 1 1/2 to 2 cups
Put everything in the blender and pulse it a few times, then mix on high-speed for 15 to 30 seconds until the sauce is smooth. If the sauce is too thick add a little water or olive oil to thin it out.
This will keep in a covered jar in the refrigerator for a week. Delicious.
New potatoes are a little different than longer storing potatoes.
The thickness of the skin of a potato is determined by when it is harvested and the age of the plant it is harvested from.
New potatoes are harvested while the plant is still alive, that is why the skins are so thin. They will cook faster than potatoes with thicker skins and be more tender than thicker skinned potatoes.
Thicker skins on potatoes result from leaving the potatoes in the ground after the plant dies. The potatoes stop getting nutrients from the plant and thicken their skins to insulate themselves from the elements, and to store energy so it can sprout in the next season. This thicker skin improves storing ability too.
Treat new potatoes like fresh produce — store them in the refrigerator in a plastic bag. Because the skins are so soft, the potatoes will be scuffed by us at the farm harvesting and washing and bagging them. Don’t worry, this is normal and perfectly OK . Use new potatoes within 7-10 days.
I like to steam new potatoes or pan fry or pan roast them. I find boiling them is too rough and they sometimes shred and fall apart. I have read that some people like to microwave new potatoes, that it concentrates their flavor. I haven’t tried it, if you have leave a comment below please!
You can substitute new potatoes for regular potatoes in most uses and recipes except for Baked Potatoes and French Fries. New potatoes aren’t sturdy starchy enough for these types of uses.
Have a great week. See you at pick-up.
Boy is this a tasty way to cook beets. Stewing beets in wine brings out the earthy rich flavor of the beets. I usually roast beets in the oven, however, as hot as it has been I didn’t want to heat up the kitchen so I decided to stew my beets.
So, what is stewing? Stewing is cutting small, uniform pieces of vegetables (or meat) and cooking them slowly, on a low heat, totally immersed in liquid. The slow cooking allows the liquid you are stewing the food in to penetrate and flavor the food.
You can use any flavorful liquid to stew. I used wine (red this time) and some water. I used about 1/2 and 1/2. I think if I used all wine it would have overpowered the beets. I would have used vegetable stock with the wine, but I didn’t have any. You could use just stock and no wine if you like.
I don’t really have a recipe for this, it is more a method/recipe. Use what you have and what you like.
- Scrub a bunch of beets and chop them into 1-inch cubes, don’t peel them. If you have greens from the beets you can add them at the end of cooking.
- In a large saucepan, combine a couple of tablespoons of butter with the beets and wine (I used red wine, you can use white – I would use white if I had gold beets) and water or stock to cover the vegetables. I added half an onion and a bay leaf too and a splash of balsamic vinegar for a little sweetness, you could use sugar or honey, but you do need a little sweetness with this dish. Bring all this to a boil. Cover and adjust the heat so the mixture simmers very gently.
- Cook until the vegetables are tender, 35 or 40 minutes. When they are tender add the greens now if you are using them and cook for 3 or 4 minutes.
- Strain the vegetables from the liquid and add salt and pepper to taste. I added some olive oil and some more balsamic vinegar to dress it, then toss and serve.
I topped it with goat cheese and almonds and had a delightful warm beet salad.
I will make this again and do something to incorporate all that lovely flavorful stewing liquid that was left and report back.
Have a great week.
Radicchio is a new crop here at Red Wagon and will be a choice in the CSA share this weed, so I wanted to give a quick word on storing and using it. We grew a couple of varieties. One round and one more bullet shaped. I didn’t get a picture of the latter.
Radicchio will keep wrapped in a dry paper towel in a plastic bag in the refrigerator crisper for 3 to 4 days. Store radicchio unwashed. The leaves are really tender and bruise if they are stored wet.
Radicchio is a member of the chicory family; endive, escrole, radicchio, and dandelions. It has a sharp bitter taste. There are lots, and lots, and lots, or recipes out there to try.
I made this tried and true favorite salad of mine last night with radicchio.
I think this salad made with greens and radicchio would be great too.
What a fun road to go down! Try something new.
Have a great week.
This is my go-to-dinner-on-the-table-in-20-minutes dish. I posted this blog several years ago. It’s pretty much the same dish, only different vegetables and a little different preparation. It’s a good basic recipe that you can adapt to what you have on hand.
This time, I made the basic broth/sauce in the first recipe but added a couple tablespoons of peanut butter. You can use another butter, or leave it out all together. In the original blog I added the vegetables to the broth to cook them. This time I sauteed the vegetables in a separate pan and poured the broth into the bowl because I wanted the vegetables, especially the snow peas, to be crunchy.
This will serve 4 people
For the broth you will need;
- 1 14-ounce can full-fat coconut milk
- 1/2 can water (use the coconut can to measure)
- 4 Tablespoons ginger, peeled and grated
- 2 tablespoons of nut butter, I used peanut butter
- 1/2 cup of onions or shallots
- Juice of one or two limes, taste it after one lime and add more if you need to
- 1 or 2 chilies, like Serrano or jalapeno (optional)
- 1 tablespoon brown sugar
Combine all these ingredients in a pan and bring to a gentle boil. While that is cooking prepare your vegetables.
Use lots of seasonal vegetables, at least 1 1/2 cup per person. These are the vegetables I used.
Fava beans, turnips, snow peas and kohrabi. Peel and cut the vegetables into bite size pieces. I had some mushrooms I forgot to put in the picture, oops.
Cook the vegetables until they are tender.
That’s it. Serve it in a bowl with rice or noodles and pour the broth in the bowl.
It takes longer to make the rice or noodles than the rest of the dish. Leftovers are great the next day with a hard boiled egg!
Have a great week,