Curcurbita pepo Summer squash are distinguished from their relatives, winter squash, by their thin skin and brief shelf life. The are made up of 94% water, are low in calories, and supply vitamins A and C, potassium, and calcium. We are growing four varieties this year. We have black and yellow zucchini, yellow crookneck, and … Continue reading Getting the flavor of Summer Squash!
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Pinto Beans & Collard Greens & Hungry Teens
Source: WorldsHealthiestFoods.com 1 onion, chopped 4 cloves garlic, chopped 1.5 lb collard greens 3 T. vegetable broth, plus ½ c. later 15 oz can of diced tomatoes, drained 15 oz can of pinto beans, drained 2 T. lemon juice 1 T. olive oil sale and pepper Remove stems from collard greens, rinse and chop into … Continue reading Pinto Beans & Collard Greens & Hungry Teens
Spanish Greens
Source: From Asparagus to Zucchini 3rd ed. 2 T. olive oil 3 cloves garlic, smashed 1 lb collards (or chard, spinach, kale) salt and pepper ¼ c. golden raisins 3 T. toasted pine nuts Heat oil over high flame in a large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. … Continue reading Spanish Greens
Getting the flavor of Collard Greens
Brassica oleracea var. acephala Collards are a close relative to kale and mustard greens, so similar in structure that they share the same scientific name with kale. They do have a unique taste, however, that is more smoky and “green” than its often bitter cousins. Collards are believed to be a descendent of wild cabbage … Continue reading Getting the flavor of Collard Greens
Getting the flavor of Mustard Greens!
Brassica juncea I’m still not sure what drew me to grow mustard greens this year, and hopefully you’re not wondering the same thing. I have never worked for a farm that produced mustard greens, and this year has been my introduction to these spicy leaves. I have had some good reports, but these are from … Continue reading Getting the flavor of Mustard Greens!
Mustard Macaroni
Source: KalynsKitchen.blogspot.com 2 c. dry macaroni noodles 1 bu. Mustard greens, Mizuna, or Arugula 1 tsp. Minced garlic 1 bu. Scallions (optional) zest from 2 lemons 3 T. olive oil 1/3 c. grated parmesan cheese Cook pasta in a large pot of salted water for 9-10 minutes, or per instructions. Reserve ¼ c. of the … Continue reading Mustard Macaroni
Mustard Greens with Garlic Mayo
Source: CookThink.com Garlic Mayo: 3 Egg yolks 1 tsp Dijon mustard 1 small clove garlic, peeled ¼ tsp. Cayenne pepper 2 Tb lemon juice 1 c. olive oil salt and pepper Combine egg yolks, mustard, garlic clove, cayenne and lemon juice in a food processor. Start the processor and add a stream of oil to … Continue reading Mustard Greens with Garlic Mayo
Couscous with Kohlrabi and Chermoula Dressing
Source: From Asparagus to Zucchini 3rd ed. Page 100 1 clove garlic, minced 3 tablespoons fresh lemon juice 2 tablespoons cilantro, minced 3 tablespoons olive oil 2 tablespoons parsley, minced 2-3 cups cooked couscous, cooled to warm temperature. 1 teaspoon paprika 2 cups peeled, diced kohlrabi ½ teaspoon ground cumin ½ cup diced radishes salt … Continue reading Couscous with Kohlrabi and Chermoula Dressing
Getting the flavor of Kohlrabi!
Brassica oleracea Visually, kohlrabi is by far the most terrifying vegetable in existence. However, kohlrabi is not the alien being many take it for—it’s a close relative of broccoli and has a good taste. It is believed to be a natural hybrid vegetable of the cabbage family (brassicas) and root vegetables. Its name is the … Continue reading Getting the flavor of Kohlrabi!
Browned Butter Pasta with Tatsoi
From appetiteForChina.com Pasta of your liking, preferably curved or with ridges ½ stick unsalted butter salt and pepper bunch of tatsoi leaves, rinsed ½ c. chopped sage grated parmesan lemon wedges, if desired Cook pasta until al dente in salted water. When the pasta is nearly done, melt butter in a skillet. Swirl the butter … Continue reading Browned Butter Pasta with Tatsoi
Fox & Fawn Farm 