Week #43 (3/21 & 24)

This week your basket contains: potatoes, cipollini onions, leeks, celeriac, cooking greens (red mustard, green mustard, collards, Swiss chard, and cabbage), and SALAD MIX (lettuce, spinach, French sorrel, Pizzo  and Pink Lettucy mustards, Belgian Endive, escarole, turnip thinnings, and cabbage)

Our greens continue their slow growth in this cold spring, but we are able to get you two different mixes this week.  The salad greens (look for the lettuce and tiny turnips that look like sprouts) in the smaller of the two bags will be very flavorful and best dressed with a hearty dressing like the one below.  The cooking greens mix looks similar to the salad mix (look for the larger red mustards), and, in fact, can be added to the salad mix (you can also cook the salad mix if you like).

BUTTERMILK DRESSED GREENS

1 cup mayonnaise

2/3 cup buttermilk

½ cup Parmesan or Asiago cheese

1 clove garlic, crushed

2 Tbs. red wine vinegar

½ tsp. Worcestershire sauce

salt and pepper to taste

12 cups mixed salad greens

1 tart apple thinly sliced

¼ cup toasted pine nuts (optional)

¼ cup crumbled bacon (optional)

In a bowl, vigorously whisk together mayonnaise and buttermilk.  Add the cheese, garlic, vinegar, Worcestershire, salt, and pepper and mix well.  Transfer to a covered container and store in the refrigerator until needed.  It will keep up to 2 weeks in the refrigerator.  When ready to serve, arrange the salad greens on plates, top with pine nuts and bacon (if desired) and spoon on a dollop of dressing.  From Glorious Greenery.

If you have cabbage left this is a great recipe.  It would also be a good way to use the cooking mix in this week’s basket.

CABBAGE AND POTATO GRATIN

Salt

1 large savoy or green cabbage

1 pound potatoes, such as russets, sliced

2 garlic cloves, peeled

2 cups milk

½ cup crème fraîche

Ground black pepper

4 ounces Gruyère, grated

1/4 cup grated Parmesan,

2 teaspoons chopped sage

Bring a large pot of water to a boil, salt generously and add quartered cabbage and potato slices. Reduce heat to medium-high and boil gently for 5 minutes. Drain and use tongs to transfer cabbage quarters to a colander set over a bowl or in the sink. Allow cabbage to cool in colander until you can handle the wedges. Core the wedges, then cut them in half lengthwise. Finally, slice crosswise into 1/2-inch-wide ribbons. Return to colander and drain for another 5 minutes. Place in a large bowl with the potatoes. Heat oven to 375 degrees. Butter a 3-quart baking dish or gratin. Cut one of the garlic cloves in half and rub the dish with the cut surface. Then slice up all the garlic and toss with cabbage and potatoes. In a bowl, whisk together milk, crème fraîche, about 1 teaspoon salt and the pepper. Pour into bowl with cabbage and potatoes, add cheeses and sage, and gently toss together. Scrape into baking dish. Bake 1 hour 15 minutes to 1 hour 30 minutes, until top is golden brown. During the first 45 minutes, press the vegetables down into the liquid in the baking dish every 10 to 15 minutes, using the back of a large spoon. The gratin will still be bubbling when you remove it from the oven, and you will see liquid in the baking dish. Wait 10 to 15 minutes before serving, until liquid is reabsorbed. If liquid remains in dish, serve with a slotted spoon.  Adapted from The New York Times

OUR CHICKENS HAVE STARTED TO LAY EGGS AGAIN. If you are on our egg list from last year, we will try to start giving you eggs again. If you want to be added to or removed from the list, please send us an email!

Our tulips and daffodils are emerging, though the cold weather has been slowing them down more than we would like.  If you have ordered flowers, we have you on a list and will be sending them along as soon as we can.  We will have $6 bunches available starting in the next few weeks.  Send us an email to order (one time or standing order).  The season usually lasts about 3-4 weeks.

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