Landisdale Farm, week three
Saturday, June 21, 2008
I nearly cried with joy today when I picked up the CSA share from Landisdale Farm. There were zucchini. True, five small zucchini...but it was something different. And I’m happy to see the garlic scapes, even though I’m slightly garlic scaped out (I cannot believe I just said that). But I cannot abide more lettuce, strawberries, and onions. ¡No mas!
I accidentally let slip a “more strawberries?” at the Landisdale stand. The poor chick behind the counter was bemused in the extreme. I felt like I had to apologize for being sick of strawberries. But six pints within three weeks from the CSA and another 12 pints-ish from my garden? That’s brutal. My freezer overrunneth with strawberries (and we are not much in the way of jam eaters).
We had the kale at its baby stage in week one (some of which I still have lingering in the fridge) and now we’re getting it in its adulthood in week three. I’m a little ‘meh’ on the subject of kale. I could eat tons of lacinato kale, but regular kale? Well....maybe I’ve just never hit on quite the right recipe. I do like kale in soup, but this is not exactly soup weather. I may end up freezing all of it and using it up over the Winter unless someone has a suggestion for a great Summery kale recipe. Ideas? Suggestions?
I took a look at what else Landisdale Farm is selling - they seem to have lots of other things other than strawberries, lettuce, onions, scapes, and kale, so I’m hoping next week will bring even more variety. More strawberries next week may send me over the edge.
My mother-in-law sent me this recipe that she tried with her kale (she’s not a big fan, either, but had TONS of it growing in her garden - it was BEAUTIFUL!)
Crockpot Perfect Southern Greens
1 bunch kale
1 bunch beet leaves or other greens (collards, mustard, turnip)
1 large onion, sliced
1 tablespoon olive oil
2 garlic cloves, minced
2 jalapeno peppers, minced (discard seeds for less heat)
1/2 teaspoon crushed red pepper flakes
1/4 cup cubed ham (I used prepackage mini cubes)
3 slices bacon
2 1/2 cups water (more if needed)
salt and pepper
balsamic vinegar (optional)
This recipe yields the best tasting greens I have ever eaten! I have yet to have a batch of bitter greens when cooked this way. This recipe has the potential to change the minds of green-haters and may even bring about a cute southern accent. Blanching the greens before adding to the slow cooker helps remove the natural bitterness. I usually make it with kale and beet greens but other greens work as well. The greens pair well with pilsner or an off-dry riesling, especially if you use the balsamic vinegar.
Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two. Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water. Cook on high for 4 hours or until greens are tender.
Serve with balsamic vinegar, optional.