Check out this information from our neighbors at World Peas CSA about Asian greens, including komatsuna (or komatsuma) that some of you picked up this week.
Archive for July, 2009
About Komatsuna
Published July 22, 2009 information Leave a CommentTags: asian greens, komatsuma, komatsuna, recipes
CSA member Joanna Johnson contributed this recipe from epicurious.com. She writes, “We tried this recipe last night and even the kids loved them! So strange that the butter takes the bite away from the radish!! Thought other CSA families might like this recipe, too!”
Open-Face Butter and Radish Sandwiches
2 1/2 bunches radishes, trimmed
Unsalted butter, room temperature
20 1/4-inch-thick diagonal slices baguette
Maldon sea salt or coarse kosher salt
Place radishes in medium bowl of ice water and chill at least 30 minutes and up to 2 hours. Drain radishes and slice thinly.
Spread butter generously over baguette slices and sprinkle lightly with sea salt or coarse kosher salt. Arrange radish slices atop buttered baguette slices and serve.
Bon Appétit March 2008 Scott Peacock 2008-01-29 17:43:17.0
Beautiful braising greens
Published July 14, 2009 recipes Leave a CommentTags: braising greens, frittata
It’s braising greens season! Your braising mix this week includes red russian kale, mizuna, tatsoi, curly cress and more. These greens are incredibly healthy and easy to prepare. They just need a wash and a quick saute in olive oil with onion or garlic, salt and a dash of crushed red pepper. Finish with a squeeze of lemon or a dash of red wine vinegar. Braising greens are also great with beans, in soups, or with pasta. The recipe below from the San Francisco Chronicle would be great using your braising mix and with kale and chard, too. See the article for more nutritional information on braising greens and more recipes.
FRITTATA WITH BRAISING GREENS
INGREDIENTS:
1 1/2 pounds mixed braising greens
5 large eggs, lightly beaten
1/2 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
Bring a large pot of salted water to a boil over high heat. Add the greens and boil until tender. Drain and cool under cold running water, then drain again. Squeeze the greens dry between your hands, then chop them well.
Combine the eggs, cheese, greens and salt and pepper in a large bowl. Preheat the broiler.
Put the butter and the olive oil in a 10-inch nonstick skillet with an ovenproof handle, and heat over moderate heat. When the butter melts and foams, add the egg mixture, spreading it evenly. Cook over moderately low heat without stirring until the frittata is mostly set, about 15 minutes. It will still be runny on top.
Place the skillet in the oven, about 8 inches from the broiler element, and cook until the top firms.
Remove the skillet from the oven. Place a large platter or wooden cutting board over the skillet, then invert the skillet onto the platter or cutting board. Let cool to warm and serve the fritatta warm or at room temperature. Cut into wedges to serve.
Serves 4.
PER SERVING: 274 calories, 16 g protein, 11 g carbohydrate, 20 g fat (7 g saturated), 283 mg cholesterol, 444 mg sodium, 3 g fiber.
A big thank you to those of you who have bought Stone’s Throw CSA t-shirts! The proceeds from these sales, along with a generous donation from Mary Sieminski, mother of grower Katherine Anderson from Sweet Birch Farm, will be used to purchase a share to be donated to a local food bank. Shirts are available for sale at distribution of Tuesdays and Saturdays.
Braised Mixed Greens
Published July 6, 2009 recipes Leave a CommentTags: chard, greens, kale, spinach
We found the following recipe, from Deborah Madison’s Vegetarian Suppers, on Treehugger.com:
“We love this recipe because it is so flexible. You can use any greens you have on hand, or any type that appeals to you. You can also vary the type of beans you want to use to change the character of the dish. You can have a more delicate dinner with spinach and cannellini beans or something more robust like pinto or romano beans paired with broccoli rabe. Just be sure to use a sturdy bread underneath otherwise it will become mushy. For a vegan dinner, simply omit the parmesan cheese. If you use canned beans, you can have a healthy, delicious meal in less than ½ hour.”
Braised Mixed Greens
1 tbsp olive oil, plus extra for finishing
1 small onion, finely diced
2 garlic cloves, 1 slivered, 1 halved
1 lb greens, such as chard, broccoli rabe, spinach, kale, washed and chopped
A few leaves or a few handfuls of sorrel, 5 or 6 lovage leaves or a handful of chopped cilantro and parsley
Sea salt and freshly ground pepper
1 ½ cups cooked beans (borlotti, cannelloni, etc), home cooked or canned
3 to 4 slices chewy country bread
Shaved parmesan or crumbled gorgonzola
1. Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with ½ teaspoon salt.
2. As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they’ve all collapsed, add ½ cup water or bean broth, lower the heat and cook. Partially covered, until tender. Depending on the greens as long as 20. Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper.
3. Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve.
Serves 3 – 4
