• 1 large bunch kale
• Salt
• 2 garlic cloves
• Olive Oil

Remove the tough ribs from the kale. Cut the leaves into broad ribbons. Heat a large pot of water to boiling and salt generously. Have a large bowl of ice water ready for refreshing the greens. Cook the kale leaves in the boiling water for 1 minute or so until wilted. Lift the leaves out with a large strainer and immediately plunge them into the ice water, which stops the cooking so that the greens stay bright green. When the leaves are cool enough to handle, drain in colander and squeeze out any excess water. Peel the garlic and cut into slivers. Warm the olive oil a large pan over low heat, add the garlic and cook gently until fragrant and soft. Add the greens and cook stirring until they have warmed through. Season with salt and serve. Try flavoring the greens with various combinations of lemon or vinegar, garlic, ginger, chile, pancetta or bacon, and anchovy. Combine with other vegetables such as shell beans, onions, and squash; or add them to dishes such as fritatas, gratins, soups and pastas.

Boil pasta in salted water until cooked al dente (fresh pasta cooks quickly – watch for it to change color and swell slightly). Stop the formation of starch by removing from the heat and adding a cup of cool water. Remove a cup of the cooking liquid and reserve, then drain carefully into a colander and rinse the pasta.

Chop the spring braising greens into large 1 inch dice. Add thinly slice spring onion (ir green garlic if you have it) to the greens, and saute. If you like more garlic, add chopped fresh garlic. Saute in olive oil until lightly wilted, about 5 minutes. You can add sliced mushrooms, sundried tomates or artichokes at this point if you like.

If you want to use meat in this dish, thinly slice some good fresh sausage. Our chicken spinach garlic sausage is great. You only need about 2 ounces per person, at the most! Combine sausage and braising greens mixture in the pan and stir to combine the flavors. Add about ½ – ¾ cup of the reserved pasta liquid to the pan and allow to simmer for just a few minutes. You can enhance the flavor of this with the addition of something acidic – I would recommend 1 TBSP Balsamic Vinegar or I used 1 TBSP of our Kerala Curry Tomato Chutney and it was amazing).

Top the whole thing off with a fried egg! Over medium allows the intense flavor of our fresh eggs to permeate the dish and add an indescribable richness and depth to the fresh egg pasta. Salt and pepper the egg generously, then top with an additional dollop of the tomato chutney if you have it.

Ingredients:

• 1 Bunch of coarsely chopped Collards, Kale or a Mixture of Greens, stems discarded.
• 1/4 pound smoked bacon, sliced into lardons (optional)
• 3 Tbsp EVOO
• Sliced small red onion
• red chili flakes
• 1 or 2 garlic cloves
• 1/2 c pitted and sliced oil cured olives (kalamata or nicoise, for example)
• 1/2 c. chicken or vegetable stock
• 1 pound fusilli
• 2 Tbsp. balsamic vinegar
• kosher salt and crackked pepper
• Grated parm for garnish

Cooking

• Blanch greens for about two minutes, then rinse in cold water and set aside.
• Cook lardons until browned and crisp, and then drain and set aside.
• Remove all but 1 Tbsp bacon fat, and then add olive oil, garlic, onion and chili flakes and saute on medium low until softened but not brown.
• Add olives, blacned greens and stock and cook on medium briefly to meld flavors.
• Cook fusilli according to package instructions, reserving 1/2 c cooking liquid before draining.
• Add drained pasta to the greens mixture and toss.
• Add a small amount of cooking liquid as necessary, and then season with vinegar, salt and pepper.
• Serve with a garnish of shaved parmesan.

Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce

From Bon Apetit May 2009, I was excited to uncover Tagliatelle with Baby Vegetables and Lemon-Parmesan Sauce. The pasta could take almost any form, but the freshest fettuccini will work best.

• 8 oz. Fresh, or high quality dried fettucine (or other ribbon pasta).
• 2 Tbsp. Extra Virgin Olive Oil
• 1 Med. White Spring Onion, thinly sliced.
• 8 oz. Baby Zucchini, halved lengthwise.
• 8 oz. small green beans, cut in 1 “ lengths.
• 2 tsp. grated lemon peel
• 1 ¼ c. grated parmesan or pecorino romano cheese.
• 1/3 c. heavy whipping cream
• 2 ½ tbsp. fresh lemon juice

Cook pasta according to package directions, and then reserve two cups cooking liquid, returning the drained pasta to the pot. Heat olive oil in a medium sauté pan, and sauté zucchini, onion, and fresh green beans until tender ~ about 5-7 minutes.  Add lemon peel, kosher salt and fresh cracked pepper and toss. Add one cup reserved pasta liquid, whipping cream and lemon juice to pan, scraping browned bits. Reduce slightly and pour over reserved pasta, adding more of the reserve liquid as needed to moisten. Serve immediately with good grated parmigiano reggiano cheese grated on top.  A salad of spring lettuce or arugula and warm crusty French bread will soak up the flavors and satisfy the spring appetite.

Zucchini alla Scapece

Chef Scott Stephanelli, chef instructor of the Culinary Institute of Charleston, visited the farm as a significant volunteer over the past couple of weeks while on semester break from the classroom/kitchen.  It was interesting for all of us to exchange ideas about the phenomenon of local food and ever emerging trends in foodways.  The instructional kitchen is a great place to learn what is fundamental and what is trendy, and so is the garden, according to Chef Scott.

Chef submitted the following recipe as we anxiously coaxed our first baby zucchini with squash blossoms attached for our favorite restaurant chefs/customers.

Traditionally this dish is served as part of an antipasti plate. It is also a great accompaniment to grilled fish or sliced fresh mozzarella.
Ingredients:

• 3 zucchini or summer squash, slice into 1/4 inch slices or rounds
• 2 T. extra virgin olive oil
• 2 t.. aged balsamic vinegar
• sea salt and ground black pepper to taste
• 8 mint leaves

Heat a large heavy bottom skillet (Cast iron works great if you have one available) over medium high heat. Add just enough olive oil to lightly coat the bottom of the pan. When the oil begins to smoke add half of the zucchini slices, season with salt and pepper and cook for 3-4 minutes or until the squash begin to turn a nice golden brown. Turn squash over and cook for another 2 minutes to allow the zucchini to get tender. Remove from the pan and transfer to a plate or a shallow baking dish.
Repeat the process with the remaining zucchini. Add a touch more oil if needed, but be carefull not to add too much as the zucchini will not brown with extra oil.
Slice the mint leaves into threads and mix with the remaining olive oil and the balsamic vinegar. Drizzle this mixture over the warm zucchini slices and gently toss to ensure that all of the zucchini is marinated. Lay onto a clean serving plate and arrange as desired. Drizzle the extra vinegar mixture over top and sprinkle some sea salt on top. Allow to sit at room temperature at least one hour before serving to allow flavors to meld.

Thai Zucchini Curry

With the addition of local fresh shrimp, free range chicken, or tofu, this one-dish curry will give a healthy loft to the weeknight evening meal

• 2 Tbsp. Extra Virgin Olive Oil
• 1 # skinless boneless chicken breast, shrimp or tofu
• Salt and Freshly Ground Pepper
• 1 spring onion bulb, thinly sliced.
• 2 Zucchini, cut into rough chunks.
• ½ cup sundried tomatoes, thinly sliced.
• 1 tbsp. red curry paste (available from most groceries)l
• ½ c. unsweetened coconut milk.
• 2 Tbsp Water
• Zest of one lime,
• 1 TBSP. Fresh Lime Juice
• ½ cup chopped fresh cilantro

Sear and sauté the chicken, shrimp or tofu in a large skillet on high temp with the olive oil, seasoning with salt and pepper after it is hot.  Transfer to a dish to hold until later.

Add the spring onion and zucchini to hot pan, and sear briefly, about 2 minutes.  Add curry paste and toss to coat and toast, then add the sundried tomatoes, zest of lime, lime juice, coconut milk and water, allowing to cook for 2  minutes on high heat.
Add chicken, shrimp or tofu, and cook an additional 1-2 minutes, then toss in the cilantro and spoon over rice.
As the season progresses, look for our favorite ways to make “goodies from the kitchen” using zucchini and other vegetables harvested in abundance.

Until then, HAPPY AND HEALTHY EATING TO ALL!!

Maria
Visit us at OurLocalFoods.com

• Purchase seasonal foods in enough quantity to last for several meals.
• Wash and cook what you purchase right away.
• Use the freshly cooked ingredient in several meals by creatively adding it to different dishes.
• Divide and store in the refrigerator to be used throughout the week.

Let’s take an example from OurLocalFoods at Thornhill Farm.  We’ll plan a few meals around a yummy seasonal item from the CSA box!!

Our spring garden is in full bounty of seasonal greens.  We have an abundance of Curly Mustard, Russian Red Kale and Turnip Greens.  Yummm!

Let’s cook two pounds of curly mustard.  Wash the beautiful lacy chartruese leaves and leave in the collander to drain.   Finely dice some garlic or shallots.  Heat a tablespoon of fresh green olive oil in a large wok or saute pan.   Have a half cut fresh lemon for the finish.

Coursely chop the mustard leaves.  Add shallots and curly mustard leaves together to the wok at medium heat.  Simply stir the greens as they wilt and gently saute to tenderness in about 10 minutes.  Finally, drizzle with about a tablespoon of fresh lemon juice, then salt & pepper.

Bowtie Pasta with Curly Mustard – Add the cooked chopped mustard greens to some al dente bowtie pasta!  Drizzle with olive oil, lemon juice, salt and pepper and toasted pine nuts.   Finally, top with a dusting of good quality parmesan cheese.

Serve bowtie pasta with curly mustard alongside grilled pork tenderloin and garnish with a bouquet of beautiful red radishes, fresh from the farm!

Later in the week, think about a lovely Rice Pilaf, with curly mustard, garbanzo beans and sundried tomatoes.  Served with some flat bread and hummus, or a 6 oz portion of grilled free range chicken breast, you’ll be satisfied with a light mediterranean meal.

Finish the weeks seasonal serving of bright green sauteed curly mustard by making a Pizza a la Springtime! For a healthy and fast weeknight meal, top a thin pizza crust with dollops of sauteed curly mustard, some local goat cheese and diced sundried tomatoes.  Drizzle with olive oil before baking, then dust with salt and pepper as it comes out of the oven.  A spring arugula and radish salad will complete a healthy week of eating locally!

Enjoy-

Maria