- serves 3-4 (harmony valley farm.blogspot.com)
- 1 bunch Ethiopian Kale/Amara mustard greens
- ¼ cup vegetable oil, divided
- ¼ cup chopped shallots or onion
- 2 Tbsp. Chopped garlic
- 2 Tbsp. Finely grated ginger
- Salt and pepper to taste
- ½ jalepeno pepper, split lengthwise, optional
- 1 Tbsp. Lemon juice, optional
1. Rinse the greens in cold water. Pull out and discard some of the bigger stems and veins. At this point you can either blanch the greens quickly in boiling water and chop them or just chop them without blanching.
2. Meanwhile, heat several tablespoons of the vegetable oil in a skillet and sweat the onion (don’t let them caramelize). Then add the chopped garlic and grated ginger and sauté gently for 1-2 minutes.
3. Add remaining oil and chopped greens and cover the pot. Stir occasionally to ensure that the onions and garlic do not caramelize. If the mixture begins to look dry as the greens are cooking down, add a small amount of water. Continue to cook, covered, stirring occasionally on low heat for about 30 minutes, depending on your taste and the tenderness of the greens.
4. Add salt and pepper to taste. If adding the hot pepper, do it a couple minutes before turning off the heat. Add the lemon juice and slightly mix the greens before serving.
Carrots with Chickpeas & Pine Nuts
serves 4 (msmarket.coop)
- 1 medium red onion, sliced
- 1 – 15 oz can chickpeas, drained
- 1/3 cup olive oil
- 4 whole carrots, shaved using a vegetable peeler
- 2 cloves garlic, smashed
- 1 handful pine nuts
- 1 splash white wine vinegar
- 1 pinch salt & pepper, to taste
- Put olive oil, red onion, and chickpeas in a pan over medium, heat, cook until browned.
- Add carrots, garlic, and pine nuts. Cook until nuts are toasted.
- Drizzle with white wine vinegar and add salt and pepper to taste.
Leeks & Peppers with Linguine
(adapted from myrecipes.com)
- 1 (9 oz) package refrigerated linguine, uncooked OR dry linguine noodles
- 2 medium leeks
- 1 small bell pepper, chopped
- 2 Tbsp. Olive oil
- 1 (14.5 oz) can crushed tomatoes OR a rustic, homemade tomato sauce
- 1 (14.5 oz) can diced tomatoes with basil, garlic, and oregano OR chopped Roma tomatoes and added fresh/dried basil, garlic, and oregano to taste
- ¼ tsp salt
- Fresh ground pepper to taste
- 2 Tbsp chopped fresh Italian parsley
- ½ cup crumbled feta cheese (optional)
- Cook linguine according to package directions, drain and set aside.
- Remove and discard green tops from leeks. Cut white portions in half lengthwise, wash and dry, and cut into ¼ inch slices.
- Heat oil over medium-high heat in a large skillet and sauté leeks and pepper until tender, about 5 to 6 minutes. Stir in tomatoes, salt, and pepper; cook over medium heat, stirring occasionally, for about 2 minutes. Stir in linguine and parsley; continue cooking, stirring occasionally, until thoroughly heated.
- 4. Sprinkle with cheese, if desired, and serve.
Winter Squash! Patty and Mike confirmed sugar dumpling squash have skins tender enough to eat after cooked! This is great news, just cut and roast it alone or with any other root veggies you enjoy and spare yourself the hassle of peeling it, just like delicata squash! Below are recipes for acorn squash but try them with sugar dumpling or swap it in any of your favorite acorn squash recipes and don’t forget to eat the skin. Also attached are good resources from Deborah Madison and Epicurious on whether to peel or not peel winter squash.
More Recipes Featuring Vegetables We Grow…
Arugula | Basil | Beets | Bok Choy | Braising Mix |Broccoli | Broccoli Raab | Brussels Sprouts | Cabbage | Carrots | Cauliflower | Celeriac | Chard | Cilantro | Collards | Cucumbers | Eggplant | Fennel | Garlic | Green Beans | Jalapenos | Kale | Kohlrabi | Leeks | Lettuce | Melon | Onions | Parsley | Parsnips | Pea Vines | Peppers | Potatoes| Pumpkins | Radishes | Rhubarb | Rutabagas | Scallions | Spinach | Sugar Snap Peas | Sweet Potatoes | Tomatillos | Tomatoes | Turnips | Winter Squash | Zucchini |