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Tag: Potatoes

  • CSA Newsletter: Week 19 (September 24th, 2012)

    Hello CSA members!

    This week we hope to bring you Delicata squash, German Butterball potatoes, beets OR turnips, beans, jalapenos OR parsley OR onions, and lettuce OR roasted sweet peppers. Large share members will be getting lettuce AND roasted sweet peppers, broccoli, and shallots. Fruit share members will get Alkmene apples and Gala apples.

    In this week’s newsletter:


    Potato Success

    Posted by Maddie

    In my eyes, this year’s Cinderella story at Red Wagon has definitely been the potato crop. I’ll be honest, when we planted potatoes in the field back in May I did not have high hopes. The farm crew that day spent hours planting row after row of potatoes in soil that looked more like a lava field than fertile earth. I remember my skepticism well. With every seed potato I wiggled into the rocky ground, I thought, “Good luck down there, little fella.” More experienced farmers assured me they would probably do just fine.

    Looking back, I wish I had thought to take some pictures on planting day. Last week I had the chance to harvest some of our stubborn little spuds for the first time and did they ever prove me wrong.

    Javier got us started by tilling up two rows of potato plants with the tractor. The row on the left in this picture shows what the tops of the plants look like when the potatoes are ready. You can see potatoes tumbling out of the ground in the newly dug row in the center.

    The tractor pulls the plants out of the ground and we follow behind, digging the potatoes out of the now beautiful soil, teeming with earthworms.

    Pulling potatoes makes me feel like a little kid. There you are on your knees, digging around looking for buried treasure with your shoes and fingernails full of dirt. And then the occasional earthworm or roly-poly squiggles out to greet you. I recommend that everyone try it at least once.

    Pumpkin Patch Now Open!

    Posted by Maddie

    We have been busy on the farm getting our pumpkin patch set up. The leaves on the pumpkin plants are dying back and revealing thousands of beautiful orange pumpkins. The straw bale maze is complete and ready for adventure!

    Our pumpkin patch is located at the 7694 N 63rd Street, off the Diagonal highway in Longmont. Come visit us! We will be open from 10am-6pm every day now through October 31st.


    Roasted Red Pepper Sauce

    Posted by Mo

    You have a choice of roasted red peppers today. These are a very sweet pepper called Carmen. Roasting them brings out even more sweetness and complex flavors. To prepare these you simply need to rinse off most of the charred peel and seed and devein them.

    You can put some olive oil and a little balsamic vinegar on these peppers and essentially you will have what you get a Whole Foods olive bar or buy in jars that you would pay big bucks for.

    I like to use these on grilled cheese sandwiches. But I really love roasted red pepper sauce.
    Roasted red pepper sauce is almost as easy as making pesto. Seed and devein your peppers as above and take the peppers for a spin in your Cuisinart or blender.

    Add some onions and garlic sauteed in olive oil.

    And take that for a spin. If you are going to eat it right away you can add a splash of cream or 1/2 & 1/2 and some Parmesan cheese. Use this like you would pesto, on pasta or bread as a spread or to compliment some grilled vegetables or meat.

    I wanted to save mine for winter eats so I am going to freeze it at this point and add cream when I use it.

    Yeah. I love putting some things away for winter.


    Roasted Delicata Squash Salad

    Posted by Mo

    This week you are getting delicata squash.

    Delicata will store for up to 3 months so don’t feel like you have to use it right away. Keep it in the garage or an unheated room and it will be fine.

    Delicata are one of a few winter squash that you don’t need to peel. The flesh and peel are firm with a nutty flavor. I like to roast them in smaller pieces to get more caramelized areas, but you can also just cut it in half and roast it like you would an acorn squash. Delicatas are nice stuffed with grains or vegetables and roasted, too.

    I want to show you one of my favorite winter salads. This is a good way to use up anything you have in your refrigerator.

    Delicata squash work really well with this salad because the flesh is so firm when it is cooked and can hold up to being tossed with vinaigrette and mixed with other ingredients.
    Cut up your squash, removing the seeds and stringy pulp.  Drizzle the slices with olive oil, salt, and pepper and roast in a hot 400˚F oven.


    Roast the bejeezes out of it, about 40 minutes. You want these really done, almost dry.


    Put the cooked squash in a bowl and chop up any vegetables that you have on hand. Make sure you add some sort of onion and some crunchy stuff like celery or peppers. The contrast of soft and crunchy is nice. I wish I had some hard cooked eggs to add here.

    I drizzled this with a Dijon vinaigrette but any dressing will do. Mine was 2 teaspoons Dijon, 2 tablespoons of cider vinegar and 3 tablespoons of olive oil. I tossed it all and served it on some lettuce. This is also great on grains or rice. The leftovers are so good too. The flavors meld so make lots. You will want more than one meal out of this.

    Enjoy this cool weather and being able to turn on the oven without dying of heat.
    Until next week.

    – Mo

  • CSA Newsletter: Week 17 (September 10th, 2012)

    Hello CSA members!

    This week we hope to bring you potatoes, onions, beans OR broccoli, red tomatoes OR seconds tomatoes, peppers, and arugula OR spicy salad mix. Large share members will also get cherry tomatoes, beets, and double potatoes. Fruit share members will be getting apples and pears.

    In this week’s newsletter:


    Approaching Fall

    Posted by Maddie

    Believe it or not, fall is beginning to poke its nosy little head up through the soil these days. On the farm, the return of cooler weather and the crops that come with it are giving me flashbacks of early spring. Megan and I spent a few cool, overcast hours on Friday harvesting arugula, spicy salad mix and easter egg radishes, all the while commenting on the twilight-zone feel of a day not steadily climbing into the 90s.

    While a lot of our young crops this time of year are reminiscent of spring, we also have some true fall and winter crops coming on. Our winter radishes and rutabagas are working hard to expand their tiny little roots in the ground. If you attended our farm tour yesterday, you probably were able to get a little sneak-preview of these. Another up-and-comer that some folks saw on yesterday’s tour are the Brussels sprouts. More on those to come I’m sure, and I for one am super excited for the Brussels. The way they grow is like almost nothing else, and despite what your neighborhood 6-year-old will tell you, they taste incredible when prepared well.

    All in all, there’s a lot to love about this time of year and I’m really looking forward to what fall will bring on the farm. True Vermonter that I am, I plan to start cooking all of my veggies with a splash (or a pint) of maple syrup here shortly. I’ll let you know what I come up with.


    Dilly Beans

    Posted by Maddie

    I finally got around to doing some canning this weekend. For months I have been meaning to get my hands on some pickling cucumbers and dill, but it seems that the peak of our cucumber harvest was way back in July, while our dill crop has just peaked in the last week or two. The good news is, our newest planting of green beans is timed just about perfectly for making the best snack ever: dilly beans! If you are a fan of pickled things, I highly recommend these. They are quick to make (if you don’t count the 6 weeks or so that they sit untouched in their jars) and super tasty.

    Here is the recipe I used, which is adapted from Sandor Katz’ book Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods.

    You will need:

    • Sealable canning jars (I used pint jars)
    • A pot big enough to cover your jars with water
    • String beans
    • Garlic
    • Salt (I used coarse Kosher salt)
    • Whole dried chili peppers
    • Celery seed
    • Fresh dill (flowering tops if available)
    • White distilled vinegar
    • Water

    Start by boiling your jars and lids for 5 minutes or so to sterilize them. While your jars are boiling, prep your green beans by chopping off just the very tips. Peel as many cloves of garlic as the number of jars you’re making.

    For each jar, combine 1 cup of vinegar and 1 cup of water in a saucepan and bring to a boil. While your vinegar and water mixture is heating up, place the following in the bottom of each jar: 1 garlic glove, 1 teaspoon of salt, one whole dried chili pepper, 1/4 teaspoon celery seed, and one flowering dill top (or a small bunch of dill leaves). Pack your jars full with green beans. (Note: I made one jar with the chili pepper and one without. Since I’ve never made these before I wanted to test the spice level this time.)

    When your vinegar/water mixture has boiled, fill each jar, leaving 1/2 inch of space at the top. Seal up your jars and process them in a boiling water bath for 10-15 minutes. When they are done, your jars could take anywhere from 1 second to 30 minutes to seal. (You’ll know they are sealed when you press down on the middle and it doesn’t spring back at all.)

    Give these about 6 weeks before opening for the flavors to meld…if you can stand to wait that long.


    Arugula Pesto

    Posted by Mo

    It was great to see so many people at the Farm Tour yesterday. I love hearing how much people love the food they are getting and what they are doing with their vegetables and fruit. I don’t remember how the topic of arugula pesto came up but it did, so I said I would blog that to show how I make mine.
    You can use spicy salad mix or spinach, or beet greens or anything leafy. I my favorite pesto is made from arugula. I like it better than basil. Anyway, let’s start here. Bag-o-arugula.

    _____________________________________________________________

    If I have been asked once I have been asked 100 times.
    “Do I have to wash it?”
    “Yes.”
    “It looks wet, didn’t you wash it at the farm?”
    “No, we put our greens in a tub of water to wash some dirt off and the odd bug, and to hydrate it so it keeps for you well. We don’t wash it. You need to wash it. Trust me, wash it.”
    This is the water left in my salad spinner after I washed my arugula.

    Not a great picture, but you can see dirt and weird stuff. Not too bad this time, but I still don’t want any dirt or the odd bug in my food. I’m glad every time I see what is washed off my greens that I took the time to wash it.

    Ok, on to the pesto. Grab any kind of nuts you like. Pine nuts are most common in pesto, but they are crazy expensive now so feel free to use any kind of nut you like. Cashew pieces were what I had. Any nut is better roasted in my opinion, so I roasted my cashew pieces before making my pesto. You can skip that step if you like. Get your washed and dried greens, about 1/3 of a cup of any kind of nuts you like and some olive oil and a few cloves of garlic.

    Chuck the garlic and nuts in the food processor and give them a spin. Stick your face in and smell that, roasted cashews and garlic. Yum.

    Add exactly three glugs of olive oil and start adding your greens a few handfuls at a time.

    Do that until you have all the greens mixed in and add more olive oil if you feel it is too dry. Mine didn’t need more. When the greens are all incorporated, salt and pepper to your liking.

    I like to have some pesto in the freezer to have on hand in the winter. I have heard some people put the pesto in ice cube trays and put the cubes in a Ziploc bag and just grab a cube when they need it. You can do that.  I like to put the whole batch in a large Ziploc and just break off what I need. This went into the freezer.


    Hassleback Potatoes

    Posted by Mo

    Two years ago we had total crop failure of potatoes. We had zero potatoes out of something like 2 acres planted. Last year’s potatoes were OK. Sort of like our tomatoes are this year; some were OK and some were diseased.

    Wyatt sure made up for it this year. The potatoes this year are plentiful, beautiful, and so, so delicious. Fresh potatoes are so creamy and good.

    This is one of my favorite ways to make potatoes. By cutting them you get more roasted crunchiness to contrast the creamy inside of the potato.

    Set your oven to 400F.  Make even cuts in your potatoes (don’t cut all the way through) and place them on an oven proof pan. Brush the potatoes with olive oil. Carefully brush oil inside the cuts you made and salt and pepper them. The potatoes will fan out and all the surface areas will crisp up so you want to get oil on all the surfaces.

    Roast them about 35 to 45 minutes, depending how big your potatoes are. Just keep an eye on them. When they are done to your liking you can eat them as is or add some cheese or herbs. I added a little cheese and some rosemary and let that melt down and inside the cuts.

    Oh my goodness are these easy to make and so good.

    I hope you are enjoying your CSA share this week. I sure did. If you have any questions or comments you can leave them here on the blog or email me at mo@redwagonfarmboulder.com.

    Until next week.

    -Mo

  • CSA Newsletter: Week 15 (August 27th, 2012)

    Hello CSA members!

    This week we hope to bring you potatoes, onions, carrots, bell peppers, eggplant OR beets, chilies OR basil, and cherry tomatoes OR zebra tomatoes OR slicing tomatoes. Large share members will get chilies AND basil, green beans, and garlic. Fruit share members will be getting peaches and plums.

    In this week’s newsletter:


    Fun on the Farm

    I really love working with everybody at Red Wagon. This is our busiest time of the year and everyone is working really hard, but we have a ton of fun too. I thought I’d share a couple of my favorite photos from the last few weeks.

    Smiley Chayo and Silvestre harvesting beets.

    Robert says, “It’s too early, but this basil sure is lovely…”

    Farm Tour Coming Up!

    We will be having our second farm tour of the season on Sunday, September 9th. (Not this coming Sunday, but the following Sunday.) This time the tour will be hosted at the Teller Farm on Valmont Road. The tour will go from 10am-2pm.

    If you didn’t make it to our first farm tour back in June, this is a really fun opportunity to see how we grow a lot of our crops including melons, tomatoes, basil, beets and more. If you did attend the tour back in April, I recommend coming to this one too if you can. The Teller Farm is where we have historically grown the majority of our crops. We will have tractor rides and walking tours around the farm so you can watch your veggies growing!

    Directions to Teller Farm:

    From downtown Boulder, go east on Pearl Street. At 55th, Pearl Street will turn into Valmont Road. Continue east on Valmont for about 3.5 miles. (You will go straight at the lights at 61st St. and 75th St.)

    About 0.9 miles east of 75th, turn right onto Melissa Lane. Continue going straight. The road will turn to dirt. Turn left at the green gate.

    We will be setting up the reception/greeting tents just through the next green gate. Please park here, off the main road.

    I hope to see you all there! Have a great week.

    -Maddie


    Moussaka

    This week I thought I would share some of my favorite go-to recipes with you. First is moussaka, or my take on a moussaka-like dish using what I have on hand.

    • 2 globe/Italian eggplants, unpeeled and cut into 1/2-inch-thick rounds
    • Olive oil
    • 3 cups total of any vegetables you have available to you (onion, carrots, celery, fennel, rutabaga, kohlrabi, mushrooms…any combo of these works here)
    • 4 garlic cloves, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground cinnamon
    • About 2 cups of tomatoes, cut up (fresh or canned, whatever you have)
    • 1/4 cup chopped fresh Italian parsley
    • 1/2 cup grated Parmesan cheese
    • 6 tablespoons butter
    • 7 tablespoons all-purpose flour
    • 3 1/2 cups milk
    • 4 egg yolks

    Sprinkle both sides of eggplant rounds with salt and brush with oil. Either bake or grill the eggplant until it is tender.

    Meanwhile, heat 1/4 cup oil in a heavy large skillet over medium-high heat. Add the 3 cups of vegetables and saute until the vegetables are very tender. Mix in garlic. Saute until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.

    Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.

    Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. If you’re making this ahead, cover and refrigerate here.)

    Bake moussaka at 350°F until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.


    Cantaloupe and Prosciutto Pasta

    This is one of my favorite summer meals. The melons are such a short season we try to have this at least two or three times in the summer. I often make this without prosciutto as I did this time in the photo. You can substitute bacon, turkey or vegetarian bacon if you like. The key is to have something salty to stand up to the melon. If you leave out prosciutto (or prosciutto substitute), use a little more Parmesan cheese.

    • 1/4 cup fruity olive oil
    • 1 1/2 cups cantaloupe, diced
    • 1/4 pound thinly sliced prosciutto, very coarsely diced
    • grated zest of 1 med. lemon
    • 1/8 teaspoon crushed red pepper
    • freshly ground black pepper
    • 3 T. Parmesan cheese, freshly grated, plus extra for serving
    • 1/2 cup fresh basil leaves, cut into strips
    • RECOMMENDED PASTA: 8 oz. medium shells (conchiglie rigate).

    Combine olive oil, cantaloupe, prosciutto, lemon zest, crushed red pepper, salt, pepper and  Parmesan cheese in pasta serving bowl.

    Set aside to warm to room temperature, or just till flavors mingle.

    Cook pasta in large pot of boiling salted water till al dente. Drain pasta well & immediately add to sauce in bowl. Sprinkle with basil & toss. Serve at once with extra Parmesan cheese. Pass the pepper mill.


    Potato Leek Soup

    This is a super forgiving recipe that always works and can use up anything lurking in the back of the fridge, or veggie drawer.

    • 3 medium leeks (white part), rinsed and chopped
    • 3 or 4 potatoes, chopped
    • Butter or olive oil to saute the vegetables
    • One quart of vegetable or chicken stock, or water
    • Milk or cream
    • Salt, pepper and any herbs you like

    Saute leeks and potatoes in oil until the leeks get soft. Add broth or water and cook until the potatoes are done, about 20 minutes. When the potatoes are done you can add some milk or cream to thin the soup to the consistency you like. Blend the soup with an immersion blender or in batches in the blender. I like to leave my soup a little chunky. I added some roasted chilies and some cheese to my soup this time. With the leftovers I might add some more diced vegetables like carrot and I think I have a kohlrabi leftover from last week that might find its way into the soup.

    Summer is flying by. I hope you are enjoying your CSA shares.

    Until next week.

    -Mo

  • CSA Newsletter: Week 10 (July 23rd, 2012)

    Hello CSA members!

    This week we hope to bring you beets OR carrots, new purple potatoes, broccoli raab OR turnips, zucchini, cucumbers, grilling onions, basil OR kale OR chard. Large share members will also get tomatoes, garlic, and double potatoes. Fruit share members will get peaches.

    In this week’s newsletter:


    Guest Submissions

    I’ve received a few great newsletter submissions recently, both from CSA members and people who work on the farm. So, I’m sharing ideas from other folks this week in lieu of own weekly post. I really love hearing how everyone adds their own unique flavors to things as basic as beets and carrots. The following two recipes are particularly good for kids…that is, if they don’t gobble up all the carrots on the ride home from pick-up. The last one, from a CSA member named Amy, is a delicious variation on massaged kale salad. Enjoy!

    -Maddie

    Carrot Puree

    Submitted by Connor (Red Wagon employee)

    Hey Red Wagon CSA members,

    My name is Connor and I have been tending to the irrigation needs at Teller Farm until a recent bout with heat exhaustion put me on the sidelines. But alas, now I can find some time to share with you ways in which I’ve enjoyed our delicious produce.

    I enjoy cooking with things that remind me of home. Having grown up in New England, two of my favorites are sharp Vermont white cheddar and maple syrup. One of my favorite ways to prepare carrots, which I picked up from eating at fancy restaurants with my grandparents as a child, is a warm puree.

    Ingredients:

    • Carrots, boiled until tender (enough to feed your party)
    • Pure maple syrup, to taste
    • Cinnamon, to taste

    Optional

    • Nutmeg, to taste
    • Cayenne pepper, to taste

    Simply boil the carrots until they are soft enough to easily stick a fork into, throw them in a food processor and add cinnamon and maple syrup to taste. Nutmeg as well as cayenne pepper also go really well in here. Tread lightly when adding the syrup and the spices so you don’t mask the flavor of the carrots too much. I find our carrots from the farm to be particularly sweet anyway. I prepared this back in June as a side paired with our ripe sugar snap peas for a new take on peas and carrots, but I find this carrot puree to be a very versatile side that goes well with any sort of white fish or chicken. I’ve also used it in burritos with rice and beans in the same fashion that one might use a sweet potato.

    Connor


    Beet and Carrot Coleslaw

    Submitted by Susie (CSA member)

    “This beet and carrot coleslaw has been popular with my six year old and pretty simple.”

    • beets (boiled and chilled), diced
    • carrots, diced
    • cabbage, diced
    • apple cider vinegar
    • olive oil
    • honey, optional

    Blend diced vegetables with apple cider vinegar and a small amount of olive oil.  We like it on the drier side so for half a head of cabbage I did 4 tablespoons of vinegar and 1 teaspoon of olive oil. I also added a bit of honey to counter the vinegar for the kids.

    Also I have found that blending cooked beets with applesauce is a great way to introduce the beets to 1 and 2 year old types.

    Susie

    Massaged Kale Salad

    Submitted by Amy (CSA member)

    This is a suggestion I received from Amy a few weeks ago. She said she doesn’t really measure anything. Just use any and all of the ingredients to taste and according to your personal preferences.

    • Kale
    • Salt
    • Olive oil
    • Lemon juice
    • Maple syrup
    • Red wine vinegar
    • Craisins
    • Toasted almonds/sunflower seeds/pumpkin seeds

    More protein/fiber additions:

    • Avocado
    • Smoked salmon

    Massage kale with salt, olive oil and lemon juice. Add maple syrup and red wine vinegar to taste. Toss with craisins and nuts of your choice and top with avocado and/or smoked salmon.

    Yum! Thanks Amy.

    Construction on Cherryvale Road

    If you pick up your share on a day other than Thursday, the following may or may not affect you. Please read on just in case. I also sent this out in an email last week so please forgive the repetition.

    We have received a notice from the City that Cherryvale Road will be closed between Arapahoe and Bonai Shalom (our Thursday pick-up location) starting THIS Thursday, July 26th through Sunday, August 12th. This means that everyone picking up their share on Thursday evenings will have to come to Bonai Shalom from Baseline.

    NOTE: If you miss your pick-up on any Tuesday OR Thursday between July 26th and August 12th, you will also have to use the alternate route from Baseline to get to Ru and Bob’s house to collect your share.

    A helpful tidbit from Erin, Office Administrator at Bonai Shalom:

    Old Tale Road will be closed to all motorists. That is the usual Boulderite sneaky way of getting around jams at Cherryvale, but the City/County/State is on to that scheme and they’ll just close it entirely at Arapahoe. Even residents will have to come from the south and snake to their homes on Old Tale the long way. Everyone HAS to come from Baseline. If you normally take Arapahoe, you’ll just have to drive down 75th or 55th to get to Baseline and then get to Cherryvale that way.

    Again, I apologize for repeating myself but we want to do everything we can to avoid confusion and make sure that everyone still gets their veggies!

    Thanks and have a great week!

    -Maddie

    Potato Harvest and Storage

    Posted by Mo

    Potatoes are one of my favorite vegetables to harvest. Really anything that grows underground I love to harvest. It’s like a treasure hunt, unearthing food.

    We grow some of our potatoes under plastic mulch. Here are a couple of potato plants at the farm.

    Not too exciting huh? When I pull back the plastic you can see the potatoes growing.

    I didn’t brush back any dirt before taking that picture, that is how they grow. For some longer season potatoes we ‘hill up’ soil around the potato plants and the plants make lots of potatoes. But ‘early season’ or ‘new’ potatoes don’t get hilled up.

    To harvest, I just grab a plant and pull gently and evenly and the whole plant comes out. Thusly.

    This is what I harvested from that one plant.

    To store your potatoes, you want to put them in a plastic bag and store them in the vegetable drawer in the refrigerator. These will keep for a week or two but don’t store as long as late season potatoes. (Late season potatoes need to be stored in a cool place like a garage, but not too cold or the starches turn to sugar.)

    I didn’t include a specific recipe for the potatoes this week. I just wanted to say that I really like to show off the color of these potatoes. I like to keep them as whole as possible and dress them very little to show off their gemlike color.

    I made a potato salad with olive oil.

    I hope you have fun with your purple potatoes this week.

    Chocolate Zucchini Bread
    Posted by Mo
    adapted from Joy of Baking

    • 1 1/2 cups shredded raw zucchini
    • 1 cup white whole wheat flour
    • 1/2 cup (45 grams) unsweetened cocoa powder, sifted (not Dutch-processed)
    • 1 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup safflower or canola oil
    • 1/2 cup (105 grams) light brown sugar
    • 2 large eggs
    • 1 teaspoon pure vanilla extract
    • 3/4 cup (125 grams) semi-sweet chocolate chips and a handful of nuts.

    Preheat oven to 350F.

    Mix wet ingredients and dry ingredients in separate bowls then mix together. Fold in zucchini, chocolate chips, and nuts.

    Scrape batter into a greased 9×5 loaf pan and bake for 1 hour.

    I like to leave my zucchini really big when I bake bread with it. I like to see the vegetables, because then it is good for you, right?


    ____________________________________________________________________

    Easy Broccoli Raab

    Posted by Mo

    I wanted to show you another way to cook greens. You can use this method for any greens. Collards, kale, broccoli raab, chard…any of the greens you get in your CSA share.

    First roughly chop your washed greens.

    Then throw those into a hot pan that has oil in it and maybe some garlic too.

    This will really steam up and sputter. It cooks down pretty fast.

    Pour about a cup of broth or water in the pan and let that simmer until the greens sort of melt.

    At this point you can add some beans and serve it over rice for a really quick healthy meal. This is great with eggs and toast too or just a quick side dish. Use your imagination.
    Have a great week.

    Until next time,

    -Mo