Week #51 (5/16 & 19)

This week your basket contains: turnips, spinach, kale, radishes, green garlic, and lettuce mix.

NEXT WEEK IS THE FINAL WEEK OF THE 2016-17 SUBSCRIPTION YEAR.  If you will not be continuing with us for the 2017-18 year, please take a moment to collect any baskets you may have around the house and leave them out for our driver to pick up.  Thank you all for the support you have given us over the past year.

RICOTTA-SPINACH DIP

1 bunch fresh spinach

salt and freshly ground pepper

1 lb. ricotta cheese

1-2 tbs. fresh dill (optional)

3-4 scallions, finely minced

1/2 cup finely minced water chestnuts

5 to 6 healthy radishes, minced

Stem the spinach, clean and dry thoroughly (a salad spinner works fine, followed by paper towel).  Mince finely (a few whirls in the food processor with the steel blade works perfectly).  Place ricotta in a medium-large bowl.  Use a wire whisk or wooden spoon to beat it until quite smooth.  Stir in the spinach and all other ingredients, including the optional dill (or save as a garnish) and minced water chestnuts.  Cover tightly and chill until very cold.  Serve with chips, raw vegetables, or good crackers.  From Molly Katzen’s Still Life with Menu Cookbook.

KALE CUSTARD WITH SAUTÉED RADISHES

1 ½ lbs. kale, stems removed

1 cup milk

½ cup whipping cream

2 cloves garlic, peeled and crushed

½ tsp. dried summer savory

½ cup fresh white bread crumbs

4 Tbs. (1/2 stick) unsalted butter

3 large eggs

1 egg yolk

salt and pepper

1 shallot, peeled and minced

2 cups radishes, trimmed and thinly sliced

Preheat oven to 350 degrees.  Butter six small ramekins and set aside.  Cook the kale in a pot of boiling salted water (1 Tbs. salt to one quart of water) until quite tender, about 8 minutes.  Drain and rinse under cold water.  Squeeze the kale to remove as much water as possible, chop finely and set aside.  In a small saucepan, scald the milk and cream with the garlic and savory (do not let the milk boil).  Remove the pan from the heat, cover, and set aside for 5 minutes.  Discard the garlic.  Add the bread crumbs to the milk and cream, stir, and set aside.  In a large skillet, melt 2 Tbs. of the butter over medium-high heat.  Add the chopped kale and cook until any liquid has evaporated, about 5 minutes.  Remove from heat and set aside.   In a large bowl, whisk together the eggs, egg yolk and the milk mixture.  Stir in the kale and season to taste with the salt and pepper.  Pour the mixture into the prepared ramekins.  Place the ramekins in a baking dish, add enough boiling water to reach halfway up their sides, and bake until the custards are firm in the center, 25 to 30 minutes.  Let sit for 5 minutes, then unmold onto the center of six warmed plates.  Cover loosely with aluminum foil and keep warm in a low (200 degree) oven.  Melt the remaining butter in the skillet.  Add the shallot and cook until it begins to turn transparent.  Add the radishes a sauté just until they are heated through.  Remove from heat and season with salt and pepper.  Arrange radish slices around the kale custards and serve immediately.  From Farmhouse Cookbook by Susan Herrmann Loomis.

SPINACH AND TURNIP BHAJI

7 ounces small turnips, peeled and finely chopped

1 pound frozen chopped spinach or other greens

1/2 teaspoon paprika

1 tablespoon olive oil

2 tablespoons grated ginger

1 onion, finely chopped

1 1/2 tablespoons lemon juice

Bring 1/2 cup water to a boil.  Add the turnips.  Cook 1 – 2 minutes. Add the spinach and paprika.  Cook 2 – 3 minutes or until all the water has evaporated. Mash the mixture to the best of your ability and remove from heat. Heat the oil in a second saucepan over low heat. Add the ginger and onion and cook 2 – 3 minutes.  Add the vegetables from the first saucepan.  Mix well and toss until everything is well seasoned.  Serve with the lemon juice.

FLOWERS will be ready soon!  If you would like to receive one of Polly’s amazing bouquets (only $7) with approximately 20-25 stems just email to order.

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