Week #40 (2/15 & 18)

This week your basket contains: Potatoes, leeks, celeriac, Delicata squash, and cooking greens (kale, collards, Swiss chard, and cabbage)

With the longer days and warmer temperatures, many of the crops that have been sitting idle in the gardens have started to grow new leaves.  As you may see in your mix, some of the cabbage family plants have started to flower.  These tender broccoli-like sprouts are very tasty (they are called raab) and signal that the purple sprouting broccoli and overwintering cauliflower will be producing soon. In the meantime, these are a couple of our favorite greens recipes.

MIXED GREENS ENCHILADAS

2 Tbs. veg. oil

2 cloves garlic, chopped

1 onion, chopped

4 cups coarsely chopped greens

1 Tbs. butter

1 Tbs. flour

½ cup milk

½ cup grated cheddar cheese

6 corn tortillas

½ cup salsa

Preheat oven to 375 degrees.  Heat oil, sauté onion & garlic until golden.  Add greens in small amounts until cooked down.  In another pan, melt butter, stir in flour, add milk slowly and then cheese.  Stir until thick then mix into cooked greens.  Fill the tortillas, roll and place in a lightly oiled baking dish.  Spread salsa over and bake for 25 minutes, until edges of tortillas are crisp.  Adapted from The Cook’s Garden catalog.

PORTUGUESE KALE SOUP

6-8 kale leaves                    

2 Tbs. olive oil

1 lb. potatoes

2 Tbs. butter

1 lb. chicken sausage         

2 qts. vegetable or chicken broth

1 c. chopped onions

2 c. tomato sauce

1/2 c. chopped carrots

1 1/2 c. cooked kidney beans

2 tsp. chopped garlic

salt and pepper

In a large pan, sauté onions, carrots, and garlic in oil and butter, cooking until softened, about 5 minutes. Add broth and peeled and chopped potatoes. Simmer, partially covered for 15-20 minutes or until the potatoes are cooked. Mash potatoes against the side of the pot (or puree with some of the broth and return to pot). Stir in tomato sauce and beans and simmer for 10-15 minutes. Add sautéed sausage and kale leaves cut into strips. Cook 5-10 minutes longer and season to taste. Adapted from The Victory Garden Cookbook by Marian Morash.

We still have a decent number of winter squash in storage.  Delicata squash are one of the best keepers whose flavor improves in storage.  This recipe will work for just about any squash you may have on hand.

DELICATA SQUASH WITH ROSEMARY, SAGE, AND CIDER GLAZE

2 medium delicata squash

3 tablespoons unsalted butter

1/4 cup very coarsely chopped fresh sage

1 tablespoon coarsely chopped fresh rosemary

1 1/2 cups fresh unfiltered apple cider or juice

1 cup water

2 teaspoons sherry vinegar

1 teaspoon salt

Freshly ground black pepper

Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef’s knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.   From Epicurious.com