Nov
17
    
Posted (Lori) in News
Dear CSA Member
This is the last delivery for the 2015 season. A bittersweet time as we have been working so hard all year to grow, harvest and deliver CSA shares. Now that the last delivery is upon us, we are grateful for a bountiful season, the members who have been part of the CSA, the CSA Coordinators that manage the CSA sites, the sponsor sites and their staff where the distribution occurs each week, the crew on the farm that work so very hard.   We thank everyone who was a member this season and a special thank you to the CSA site coordinators and site hosts.
We are already planning and planting for the 2016 season. Once the 2016 is set to order log into your CSA Member Account from the farm website home page and place your 2016 CSA share order. As a current member you have a CSA Member Account so you do not need to create a new one.   We will be sending an e-mail once the 2016 is set up on line which should be Monday PM.  Early sign ups  are appreciated as most of our purchasing for the next season happens in December. It seems that CSA continues to grow in popularity and early sign up also secures your shares for the next season. There will be the three pay option available again for 2016 which breaks down the share payment over three months time.   If you have any questions please send an e-mail to the farm at info@stoneledge.farm and we will respond quickly.
Marketplace items are available with many vegetables, fruit in bulk, coffee, chocolate, honey and maple.  Place an order for great gift giving this season.  Please order by Monday 3PM to make sure we can fill your order to be delivered with the last CSA shares.
Enjoy the bountiful harvest.  Thank you again for being a CSA member.
Deborah for everyone at Stoneledge Farm
Garlic-2
Potatoes-2 pounds
Butternut Winter Squash-1
Popcorn-4
Kale-1 bunch
Brussels Sprouts-1 stalk
Lettuce-1 head
Shallots-4
Beets-1 bunch
Onions-2
Watermelon Radish-1  A large, juicy mild radish.  Cut open and what a beautiful interior.
Fruit Share
1 bag of Bosc Pears, Fuji and Golden Delicious Apples
Grown by Fix Brothers Orchard
Mushroom Share
Shiitake
Grown by Bulich Mushroom Company

Stoneledge Farm LLC
359 Ross Ruland Road
South Cairo, NY  12482

LIKE us at https://www.facebook.com/StoneledgeFarm


 
Nov
17
    
Posted (Lori) in News

Here’s the last recipe post for the 2015—thank you all for submitting recipes, which included some of my new favorites. For those of you who didn’t submit—next year, I’ll try to nudge more.

Sweta and Aankit gave me several recipes; I’m saving the ones that use summer vegetables for next year, but here’s a great butternut squash recipe that they have tried and loved; seems perfect for Thankgsiving.

ROASTED BUTTERNUT SQUASH WITH ONIONS

From NYT

Here is an easy, healthy addition to a Thanksgiving feast or weekday dinner from Yotam Ottolenghi and Sami Tamimi, which was included in a Julia Moskin video feature in 2013. Chop up a few red onions and a butternut squash, roast them in high heat, and drizzle them with tahini sauce, herbs and pistachios. That’s it. (Keep an eye on the onions, though. They may cook faster than the squash.)

Featured in: Essential Thanksgiving.

INGREDIENTS

About 1/2 cup olive oil, plus extra for pans

4 large red onions

Coarse salt and black pepper

4 pounds butternut squash cut into 1/2-inch wedges, peeled or unpeeled

? cup pine nuts or shelled green pistachio nuts (optional)

2 tablespoons coarsely chopped flat-leaf parsley, mint, cilantro or a combination, for garnish

FOR TAHINI SAUCE (OPTIONAL):

¼ cup tahini paste

2 tablespoons lemon juice

1 small clove garlic, crushed

PREPARATION

Heat oven to 475 degrees. Lightly coat two large baking sheets with olive oil.

Peel onions, leaving root ends intact. Cut each onion in half from stem to root. Cut each half into 4 wedges, leaving the root intact so that each wedge holds together. Spread on a baking sheet, sprinkle with salt and pepper and drizzle with oil.

Put the squash in a large mixing bowl. Add 1/4 cup olive oil, 1 teaspoon salt and about 1/4 teaspoon pepper; toss to coat. Spread on a baking sheet, peel side down (if intact).

Place both pans in oven and roast for 30 to 40 minutes, until the vegetables have taken on some color and are cooked through. Keep an eye on the onions, as they may cook faster than the squash and need to be removed earlier.

If using nuts, pour 1 tablespoon oil into a small frying pan and place over medium-low heat. Add nuts and 1/2 teaspoon salt and cook for 2 minutes, stirring often, until the nuts are golden brown and smell toasty. Immediately remove from the heat and dump onto a cutting board to stop the cooking. If using pistachios, chop coarsely when cool enough to handle.

To make tahini sauce, place tahini in a bowl. Add lemon juice, 1/4 cup water, garlic and 1/4 teaspoon salt. Whisk until sauce is the consistency of honey, adding more water or a tablespoon of olive oil if necessary.

When the vegetables are cooked, set aside until ready to serve. (The vegetables should be served the same day they are made. They can be served at warm room temperature, or reheated just before serving.)

To serve, combine vegetables on a large serving platter. If using tahini sauce, drizzle on top. Sprinkle herbs and, if using, nuts on top and serve.

From “Jerusalem: A Cookbook,” by Yotam Ottolenghi and Sami Tamimi (Ten Speed Press, 2012)

BUTTERNUT SQUASH AND CIDER BISQUE:

from Recipes from America’s Small Farms, p. 160. I always feel like I’m a better cook when I make this soup. It has a hint of curry, which adds more flavor than most squash soups. It can be made in advance and is a good way to start the Thanksgiving meal.

ROASTED GARLIC

Not a real dish, but I don’t think I’ve used this great tip because we didn’t get garlic until last week. Just slice off the top of a whole, unpeeled garlic bulb, exposing the tops of the cloves. Wrap the whole thing loosely in aluminum foil and place on a  pan in a 400 degree oven. Roast for about 45 minutes, checking every 5 minutes after 30 minutes. You’ll know when it’s ready by poking the tops of the cloves with a toothpick; they will become totally soft. Take the garlic out and allow to cool completely. Garlic becomes stronger and easier to use when roasted. When cool, you can separate the cloves and squirt out the garlic like toothpaste, no need to mash or mince. I sometimes spread the garlic on toast, and add a slice of chesse.

BEETS WITH HORSERADISH CREME FRAICHE

From Christian Shaffer. Los Angeles Times

About 1 pound of beets, red, gold, or Chioggia, quartered if large

1 tablespoons seasoned rice vinegar (or balsamic)

3 tbs good-quality olive oil

1/4 teaspoon toasted ground coriander seeds

1 small shallot, minced

1/2 cup creme fraiche—see note below on how to make creme fraiche

1 tablespoons prepared horseradish

1 tablespoons kosher salt, divided

1/8 teaspoon black pepper

1 tablespoons fresh chervil or parsley, whole leaves or rough chopped

1. Boil the beets in enough water to cover, with 1 tablespoon salt, until tender, about an hour.

2. In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the creme fraiche, horseradish, one-quarter teaspoon salt and pepper and set aside.

3. Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.

4. Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.

CREME FRAICHE is a lot like sour cream, but better. You can buy it in cartons, but it’s pricey; it’s easy to make and I think the homemade version is better.

Instructions from Epicurious: Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) from 8 to 24 hours, or until very thick. Stir well before covering and refrigerate up to 10 days.

I know—leaving the cream outside the refrigerator for 8 to 24 hours sounds wrong. But it doesn’t go bad, it gets better.

MASHED POTATOES WITH FRIZZLED LEEKS

I don’t think we need a recipe for mashed potatoes, but in case some of you don’t know—one of the best ways to achieve fluffy mashed potatoes is with a ricer; they cost about $10 and it takes just a few minutes to turn boiled potatoes into the fluffiest, softest mashed potatoes ever.

I like my mashed potatoes plain, with just a bit of butter/cream/milk. But you can also add roasted garlic, olive oil, herbs and spices, or other vegetables. I sometimes boil peeled carrots, beets, sweet potatoes, turnips, winter squash, &/or parsnips (especially parnsips) with potatoes  and then rice them all together.

The frizzled leeks make this a little fancier, and they take just five minutes to make. Slice off the hairy top of the leek and then cut thin horizontal slices—just until after the leek turns from white to pale green. Divide the leek slices into rings Mix 2 tablespoons of flour with 1/4 tsp salt and a pinch of pepper in a shallow bowl or plate. Toss the leek rings in the flour. Pour a neutral oil into your smallest pot until it comes about 2 inches up th sides. Prepare a slotted spoon and a plate lined with paper towels. Put one leek ring in the pot over medium heat; when it begins to sizzle, toss in the rest of the leek rings. In less than 30 seconds, they will brown and frizzle. Remove the frizzled leeks with the slotted spoon immediately—or they will burn—and drain on the paper towels. Serve over mashed potatoes.

I usually do this right before I serve them, but it can also be done in advance.

CHEF JOHN’S COLCANNON (submitted by Lee’at)

3 large russet potatoes, peeled and quartered

2 tablespoons butter at room temperature

4 ounces kale, trimmed and chopped

1 leek, light parts only, rinsed and chopped

1 bunch green onions, chopped, white and green parts separated

2 tablespoons butter at room temperature

salt and ground black pepper to taste

1/4 cup heavy whipping cream

2 tablespoons butter, for serving

1/4 cup green onions to garnish

Boil potatoes in a large pot of salted water until tender, about 20 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes.

Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions and 2 more tablespoons butter; blend until smooth, scraping down sides as needed, 1 to 3 minutes.

Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

Chef’s Note: You can substitute kale with other leafy greens such as Swiss chard or cabbage.

POTATO LATKES

There are many ways to make latkes; in some families, including mine, there are some strong opinions on which way is best. I find that adding an egg to the grated eggs makes the best latke; other people omit the egg and add a pinch of baking soda instead

For about 3 pounds of potatoes, I use one egg, 1 teaspoon salt, 1/4 teaspoon pepper and about 3 tbs of vegetable oil.

I usually grate the potatoes by hand, on the small holes of a box grater. I think knuckle blood is an important ingredient. But this is probably just a tradition; when I’m busy or don’t want the pain, I use the food processor and they are just fine. When the potatoes are all grated, I let them sit for about ten minutes and then pour off the water; if you leave them longer that, they turn brown. While the potatoes are sitting, I add the salt and pepper and mix well. Heat your largest frying pan for about 30 seconds, then add vegetable oil, just a solid coating on the bottom—these are not deep fried. When the oil is very hot but not smoking, drop 1- to 2-tablespoons of batter for each latke; I fit about 8 on my pan and don’t crowd them so that it will not be too hard to turn them. When the edges are brown—don’t be impatient, these are raw potatoes and need a few minutes—flip them and fry the the other side. Flip again in the first side is not crispy and brown. When both sides are nice and brown, turn them onto a plate lined with paper towels to drain and serve hot.

You can grate other vegetables with the potatoes. Most people add a small onion for every 2-3 pounds of potatoes. Sweet potatoes, beets, parsnips, carrots, winter squash, zucchini, kohlrabi, can all be mixed with the potatoes.

PILAF WITH KALE

Adapted from ZAHAV, A World of Israeli Cooking, Michael Solomonov

2 cups jasmine rice

Kosher salt

¼ cup olive oil

½ cup sliced onion

2 garlic cloves, chopped

2 cups (packed) finely minced kale

½ tsp. ground pepper

pinch ancho, urfa, or another smokey pepper

2 cups rich chicken stock

1 tbs finely ground lemon zest

Cover the rice by several inches in a bowl and add a pinch of salt. Let soak for at least one hour and up to overnight. Drain well.

Preheat oven to 350 degrees. War the oil in a large ovenproof pot with a tight fitting lid over medium heat. Add the onion and garlic. Season with a pinch of salt and cook, stirring occasionally, until the vegetables just barely begin to soften, about 4 minutes. Add the kale and peppers and cook until the kale is tender, another 5 minutes. Add the rice and cook, stirring until the rice is evenly cooked and begins to lightly toast, about 3 minute more.

Add the chicken stock and lemon zest, raise the heat to high and bring to a simmer. Stir with a fork once or twice, add 1 tsp salt, cover and transfer to the oven, Bake until the rice is cooked through, 15 to 20 minutes. Let stand off the heat, covered for 20 minutes before fluffing the rice with a fork.

PATCHWORK PIE

This one-crust, bottomless pie is great after a big meal; you won’t miss the bottom crust, especially if you’re using sweet local apples. Marc Bittman used stone fuit when he published this recipe in the NYT a few years ago, but I find it makes a great apple pie. I sometimes add cranberries or raisins to the fruit.

8 tablespoons (1 stick) cold unsalted butter, cut into about 8 pieces, more for dish

1 1/2 cups all-purpose flour, more for rolling

1/2 teaspoon salt

1/2 cup plus 2 tablespoons sugar

3 cups sliced apples and pears,about  1/4” thick

1 teaspoon cinnamon

1/4 cup brown sugar

1 tablespoon freshly squeezed lemon juice.

Heat oven to 400 degrees and butter a 9-by-13-inch or similar-size baking dish; set aside. In a food processor, combine 1 cup plus 2 tablespoons flour, the salt and 1 tablespoon sugar; pulse once or twice. Add butter and turn on machine; process until butter and flour are blended and mixture looks like coarse cornmeal, about 15 to 20 seconds. Slowly add 1/4 cup ice water through feed tube and process until just combined. Form dough into a flat disk, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. (You can refrigerate dough for up to a couple of days, or freeze it, tightly wrapped, for up to a couple of weeks.)

NOTE: I find that this is enough for two pie crusts. I divide the dough into two discs, and if I’m not making two pies, I freeze one).

2. Meanwhile, in a large bowl toss fruit with remaining flour, white and brown sugar, cinnamon. and lemon juice; place in baking dish.

3. Put dough on a floured board or countertop and sprinkle with more flour. Roll dough into a 12-inch round, adding flour and rotating and turning dough as needed. Cut dough into 3-inch-wide strips, then cut again crosswise into 4-inch-long pieces. Scatter pieces over fruit in an overlapping patchwork pattern.

4. Brush top of dough lightly with water and sprinkle with remaining tablespoon sugar. Transfer to oven and bake until top is golden brown and juices bubble, 35 to 45 minutes. Transfer to a rack to cool; serve warm or at room temperature.

Yield: 6 to 8 servings.

I was looking for new recipes and realized I haven’t used two of my very favorites this year. Both of  these are perfect anytime, but I usually make them on Thanksgiving Day and we snack on them as we work on the big meal.

BAGNA CAUDA

The name means “hot bath” and the only challenging part of this incredibly flavorful recipe is keeping it warm. I sometimes serve it right off the stovetop; it’s a great snack for the cooks or for guests who hang around the kitchen. For later in the meal, I put a small oven-safe bowl on a tiny hotplate that’s used to keep coffee cups warm.

1 tbs butter

1/4 cup olive oil

4-5 cloves garlic, finely minced or crushed

2-3 anchovy filets, mashed or more to tate

splash of cream (optional)

vegetables and/or bread for dipping

Put the butter and oil in a very small saucepan over low heat. When the butter is melted add the garlic and let it cook, stirring occasionally and watching to make sure it doesn’t burn.It should simmer, but not come to a full boil It will be very fragrant and in about 5 minutes the garlic will be soft. Add the anchovies and keep stirring until they all but disappear. If you wish, add a bit a cream and stir again to combine. Serve hot, with crudités such as asparagus, celery sticks, carrots, turnips, and cauliflower, or bread (usually, people ignore the vegetables and go for the bread).

FOCACCIA

This is one of those Eureka recipes. Simple, fast, versatile, delicious. There’s no salt in the dough, which is why it rises so quickly. It’s finished in about an hour, start to ready-to-eat with only about 15 minutes of active prep time.

It’s fine plain—but toppings turn it into a delicious full meal. Try it with ratatouille; braised greens; anchovies and cheese; olives and capers; carmelized onions. The topping should be warm or hot when spread; after spreading the topping, you can put it back into a warm oven for a few minutes.  I sometimes split the focaccia horizontally and use it for sandwiches, such as egg salad with thinly sliced radish or broiled zucchini, eggplant, pepper, and onion. Focaccia is fine cold and day-old—but not as amazing as it is straight from the oven.

I found this recipe of Allrecipes, just sitting there among all the other recipes that are not as fantastic.

1 tsp white sugar

1 pkg (.25 ounce, 2 ¼ tsp) active dry yeast

1/3 cup warm water

2 cups flour

2 tbs. olive oil

1/2 tsp coarse salt

1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

4. Preheat oven to 475 degrees F (245 degrees C).

5. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.

6. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you’ll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.


 
Nov
08
    
Posted (Lori) in News
Week #23
Dear CSA Member
It has been a beautiful fall.  The leaves have been spectacular.  The Oaks are always the last to color and last night many of them fell.  There is a blanket of leaves.
The season is nearing an end with only one week remaining after this delivery.  Your bag will be full of all that the late season has to offer.  Garlic  and Shallots. Such great oniony crops this year.  We just planted our garlic crop for 2016.  The seed is the garlic that was grown this year.  Each head is split into cloves and the cloves planted.  Each clove will become a garlic head next season. The cloves overwinter in the field to sprout in the spring.  The cycle continues.
Popcorn for the first time this season.  The popcorn has been drying in the greenhouse. The heat and dry conditions are perfect to dry the corn. You can leave the pop corn to dry a bit more in a warm, dry spot.  To make fresh pop corn take the kernels from the cob.  The first row is the hardest.  The others will be easier as there is room on the cob.  Using about 1/2 cup of kernels for a large bowl of pop corn, heat a couple of tablespoons of oil in a large pan with a lid.  On medium high heat add the pop corn and cover.  As the corn heats the moisture in the kernel explodes.  Add butter, salt or your favorite and enjoy.
Marketplace items are available with many vegetables, fruit in bulk, coffee, chocolate, honey and maple.  Place an order for great gift giving this season.
Enjoy the bountiful harvest.
Deborah for everyone at Stoneledge Farm
Lettuce-1 head
Brussels Sprouts-1 stalk
Red Potatoes-2 pounds
Red Ace Beets-1 bunch
Celeriac-2 bulbs
White Russian Kale-1 bunch
Carrots-1 pound
Popcorn-4 cobs
Garlic-2 bulbs
Shallots-4
Butternut Winter Squash-1
Fruit Share
1 bag of Bosc Pears
1 bag of Fuji and Golden Delicious Apples
Grown by Fix Brothers Orchard and Klein’s Kill Farm
Mushroom Share
Portobello
Grown by Bulich Mushroom Company

Stoneledge Farm LLC
359 Ross Ruland Road
South Cairo, NY  12482

LIKE us at https://www.facebook.com/StoneledgeFarm


 
Nov
08
    
Posted (Lori) in News
USING GREENS
We seem to be getting a lot of greens this season. Which is a good thing, I think. I know most of you know all this, but here’s a review:
STORING GREENS: Pick off any yellowed leaves; store in plastic bags, punched with holes in the crisper
PRESERVING GREENS: Chop roughly, blanch quickly, squeeze out as much water as possibly. Store in ziplock plastic bags. If you separate them into portion-size bags, they’ll be easier to deal with. Pound the bags to get out all the air and water—they can be pounded almost flat and take up very little room
COOKING GREENS: Remove the tough ribs and ends, chop them roughly. Then:
–Steam by placing them in a steamer basket over boiling water; cover and steam for 2-3 minutes.
–Stir-fry by stirring them in hot oil or butter for a few minutes. Stir-fry garlic and chopped onion in the oil before adding the greens.
–Braise by stir-frying them as above for just a minute; then add stock (beef, chicken, vegetable) and let them simmer for 15-20 minutes until very soft
Add herbs, spices, beans, olive, nuts, meats—you can turn your greens into a full meal.
VEGETARIAN KALE AND WHITE BEAN SOUP
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
4 large garlic cloves , roughly chopped
1 box low-sodium vegetable broth
4 cups packed chopped kale
1 can Italian-style diced tomatoes
1 can no-salt-added cannellini beans , drained and rinsed
1 can sliced carrots , drained, or two large carrots, peeled and sliced
In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly. Serve hot.
KALE AND BRUSSELS SPROUT SALAD
From the Food network—can also be made with bok choy
3 cups Brussels sprouts
1 large bunch Tuscan kale, center stems discarded
1 small clove garlic
1 small shallot
1 cup finely grated pecorino
1/2 cup extra-virgin olive oil
1/2 cup toasted pine nuts
2 tablespoons Dijon mustard
3 lemons, zested and juiced
Salt and freshly ground black pepper
In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.
Recipe courtesy of Nancy Fuller
KALE DAY
When I joined CSA nineteen years ago, I had never tasted kale. When I did taste it, I didn’t like it—it was bitter, tough, and overpowered any ingredients I cooked with it. And it seemed that other members had the same reaction—there were piles of kale left every time we got it. Of course a few members loved it—but it took about ten years for kale to reach the favorite status it now holds, not only in our CSA but all over the USA. Kale is now grabbed and savored by most of us.
Which is a good thing, because it’s one of the most nutritious and versatile vegetables around. According to Wikipedia:
Kale is very high in beta carotene, vitamin K, and vitamin C, and is rich in calcium. Kale is a source of two carotenoids (beta-carotene is also a carotenoid), lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.
Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying does not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.
Since I joined the legions of kale devotees, I have found dozens of ways to use it that minimize its toughness and bitterness; it’s now one of my staples, something I eat almost every week. Deb Kavakos has told me that the kale crops—they grow several kinds—are doing well and we’ll get kale several more times this season. So, in celebration of National Kale Day (which occurs on the first Wednesday of every October, but we’re jumping the gun) here are some super ways to use kale.
MASSAGING KALE
I’ve heard talk of massaging kale but I didn’t know how to do it until recently. I had tried to get personal with each leaf; it was taking forever and the few seconds I worked on each leaf didn’t make much difference. Then I found a youtube video (below) that showed me how to do it—chop up a big bowl of kale, then stick your hands in it and work the whole bowl at once; after about two or three minutes, the kale gives up and turns into something softer and silkier; raw kale becomes delicious and a great base for salads. The technique illustrated in the video below uses salt, which makes the process easier—but it can be done without the salt. I’ll bring materials to the site so that you can practice with and without salt.
VIDEO
http://www.cookusinterruptus.com/massaged-kale–salad-salad-with-apples-and-gorgonzola-4136-124.html
MASSAGED KALE SALAD WITH APPLES AND CHEESE
from Jennifer Adler M.S., C.N. Jennifer likes to make a bunch of this salad at once to ensure that she have dark leafy greens ready when busy days are ahead. It tastes better as the days go by.
1 large bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted (I substituted pecans)
1/4 cup diced red onion
1/3 cup currants (I omitted)
3/4 cup diced apple, (½ apple)
1/4 cup olive oil
2 tablespoons unfiltered apple cider vinegar (I substituted balsamic)
1/3 cup gorgonzola cheese, crumbled (I substituted feta)
Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed.  By large, I mean 16-20 leaves that are at least 12? long.
De-stem kale by pulling leaf away from the stem.  Wash  leaves.  Spin or pat dry.
Stack leaves, rollup and cut into thin ribbons (chiffonade).
Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.
To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
Put kale in a fresh bowl and discard any leftover liquid. Stir onion, currants, apple and toasted seeds into kale.
Dress with oil and vinegar and toss.  Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.
MASSAGED KALE SALAD WITH MANGO
1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt
2 teaspoons honey
Freshly ground black pepper
1 mango, diced small (about 1 cup)
Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.
Recipe courtesy of Aarti Sequeira, 2010
http://www.foodnetwork.com/recipes/aarti-sequeira/massaged-kale-salad-recipe.html?oc=linkback
KALE CHIPS
Here’s another recipe that I tried unsuccessfully many times; I was trying to do it quickly in a very hot oven, but it turned into a pile of ashes. But I followed the instructions in this Melissa Clark video (I can’t stand her voice, but her instructions are very clear)—chop into bite-sized, toss with a very little bit of olive oil, and bake slowly in a 300 degree oven for 15-20 minutes; worked like a charm. The trick is drying the kale completely.
Here’s the video
http://dinersjournal.blogs.nytimes.com/2012/11/02/crunchy-salty-kale-chips/?_r=0
KALE SMOOTHIES
To be honest—when I first heard the term “kale smoothie,” I got a little queasy. It sounded like a punishment or a treatment—like cod liver oil or barium enemas. But these are really good—just sweet enough, spicy and tasty and filling enough to serve as a complete breakfast.
2 cups of chopped kale
1 cup of plain or vanilla yogurt
½ avocado
1 teaspoon honey, more or less to taste
1 teaspoon grated ginger, more or less to taste
½ teaspoon hot pepper, more or less to taste
½ large mango, chopped
Put everything into a blender and whirl until it’s smooth. Adjust seasonings. Serve cold.
BRAISED KALE CROSTINI
This is the first kale recipe I tried that I really liked. This version is from Epicurious. I sometimes add a tablespoon of grated parmesan cheese at the end. You can use water instead of stock, but the stock adds flavor; I use the richest stock I have.
12 1/2-inch-thick Italian bread slices (each slice about 2×3 inches)
8 tablespoons olive oil
5 large garlic cloves, 1 halved and 4 minced
1/2 teaspoon dried crushed red pepper
1 pound kale, thick ribs and stems cut away, leaves sliced
3 1/2 cups canned chicken or vegetable stock
Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.
Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes.
Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.
SIMPLE KALE & POTATO SOUP
Serves 1 generously or 2 modestly
From http://www.thekitchn.com
1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped
1 garlic clove, minced
1/2 teaspoon kosher salt
2 cups vegetable stock, chicken stock, or water
1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan
1 teaspoon lemon juice or cider vinegar
1 to 2 large eggs, depending on your appetite
Salt and pepper
Grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve
Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer.
While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.
Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.
Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired.
To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup.
Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.
Recipe Notes
If you have extra time, enrich your soup by sautéing some chopped onions, celery, or carrots before adding the potato and broth, or by adding cooked bacon or sausage. You can also flavor your soup with a few sprigs of fresh oregano or thyme.
Serving More Than One: This soup can, of course, be multiplied to serve several people. If poaching more than three eggs, I recommend poaching them in a separate pot before adding them to individual bowls.
CRISPY BAKED KALE WITH GRUYÈRE CHEESE
From Chef Sam Hayward
Chef Sam Hayward usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont called Tarentaise. He says Gruyère or any other Alpine-style cheese is a great substitute but if you want to try Tarentaise you can order it from thistlehillfarm.com.
One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 medium shallot, minced
1 small onion, thinly sliced
1 garlic clove, thinly sliced
1 1/2 pounds kale, large stems discarded, leaves chopped
1 teaspoon chopped thyme leaves
Salt and freshly ground pepper
1 1/4 cups shredded Tarentaise or Gruyè cheese (3 1/2 ounces)
Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.
In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.
Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.
MAKE AHEAD
The recipe can be made through Step 2. Store the croutons in an airtight container and the kale in the refrigerator overnight.
BRAISED KALE WITH CARMELIZED ONIONS, WALNUTS, AND BLEU CHEESE
SeriousEats.com
2 bunches Lacinato kale (1 1/2 to 2 pounds total)
1/2 cup olive oil, divided
6 garlic cloves, finely minced or grated on microplane
1 cup low-sodium chicken stock or water
2 tablespoons apple cider vinegar
2 medium yellow onions, thinly sliced (about 3 cups)
3/4 cup walnut halves, chopped
1/2 cup crumbled blue cheese
Kosher salt and freshly ground black pepper.
Wash kale and shake to remove excess water, leaving some water clinging to leaves. Strip leaves from stems and discard stems. Cut leaves crosswise into bite-sized pieces.
In large Dutch oven, heat 1/4 cup olive oil over medium-high heat until shimmering. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add stock and vinegar and raise heat to high. Begin adding kale by the handful, pausing to let it wilt as necessary, until all the kale is in the pot. Cover and reduce heat to medium-low. Cook, stirring occasionally, until kale is very tender, about 25 minutes.
Meanwhile, in medium skillet, heat remaining 1/4 cup olive oil over medium heat until shimmering. Add onions along with pinch salt and cook, stirring occasionally, until lightly browned and reduced to half their original volume, about 20 minutes. Add chopped walnuts and cook 5 minutes more.
Stir onions, walnuts and blue cheese into kale. Season to taste with salt and pepper. Serve hot.
FOCACCIA
This is one of those Eureka recipes. Simple, fast, versatile, delicious. There’s no salt in the dough, which is why it rises so quickly. It’s finished in about an hour, start to ready-to-eat with only about 15 minutes of active prep time.
It’s fine plain—but toppings turn it into a delicious full meal. Try it with ratatouille; braised greens; anchovies and cheese; olives and capers; carmelized onions. The topping should be warm or hot when spread; After spreading the topping, you can put it back into a warm oven for a few minutes.  I sometimes split the focaccia horizontally and use it for sandwiches, such as egg salad with thinly sliced radish or broiled zucchini, eggplant, pepper, and onion. Focaccia is fine cold and day-old—but not as amazing as it is straight from the oven.
I found this recipe of Allrecipes, just sitting there among all the other recipes that are not as fantastic.
1 tsp white sugar
1 pkg (.25 ounce, 2 ¼ tsp) active dry yeast
1/3 cup warm water
2 cups flour
2 tbs. olive oil
1/2 tsp coarse salt
1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. Preheat oven to 475 degrees F (245 degrees C).
5. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
6. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you’ll have to wait justS about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

Several people have asked for recipes for all the kale we’re getting. I don’t have any new ones–but I’ve collected the kale recipes that have appeared in recent weeks. I’m also including one of my all-time favorite recipes in this week’s post: a focaccia that is incredibly easy, fast, and versatile.

USING GREENS

STORING GREENS: Pick off any yellowed leaves; store in plastic bags, punched with holes in the crisper

PRESERVING GREENS: Chop roughly, blanch quickly, squeeze out as much water as possibly. Store in ziplock plastic bags. If you separate them into portion-size bags, they’ll be easier to deal with. Pound the bags to get out all the air and water—they can be pounded almost flat and take up very little room

COOKING GREENS: Remove the tough ribs and ends, chop them roughly. Then:

–Steam by placing them in a steamer basket over boiling water; cover and steam for 2-3 minutes.

–Stir-fry by stirring them in hot oil or butter for a few minutes. Stir-fry garlic and chopped onion in the oil before adding the greens.

–Braise by stir-frying them as above for just a minute; then add stock (beef, chicken, vegetable) and let them simmer for 15-20 minutes until very soft

Add herbs, spices, beans, olive, nuts, meats—you can turn your greens into a full meal.

VEGETARIAN KALE AND WHITE BEAN SOUP

2 tablespoons extra-virgin olive oil

1 cup diced yellow onion

4 large garlic cloves , roughly chopped

1 box low-sodium vegetable broth

4 cups packed chopped kale

1 can Italian-style diced tomatoes

1 can no-salt-added cannellini beans , drained and rinsed

1 can sliced carrots , drained, or two large carrots, peeled and sliced

In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes (and fresh carrots, if using) and cover. Cook 5 minutes or until kale is tender. Add beans and canned carrots and heat thoroughly. Serve hot.

KALE AND BRUSSELS SPROUT SALAD

From the Food network—can also be made with bok choy

3 cups Brussels sprouts

1 large bunch Tuscan kale, center stems discarded

1 small clove garlic

1 small shallot

1 cup finely grated pecorino

1/2 cup extra-virgin olive oil

1/2 cup toasted pine nuts

2 tablespoons Dijon mustard

3 lemons, zested and juiced

Salt and freshly ground black pepper

In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.

In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.

Recipe courtesy of Nancy Fuller

KALE DAY

When I joined CSA nineteen years ago, I had never tasted kale. When I did taste it, I didn’t like it—it was bitter, tough, and overpowered any ingredients I cooked with it. And it seemed that other members had the same reaction—there were piles of kale left every time we got it. Of course a few members loved it—but it took about ten years for kale to reach the favorite status it now holds, not only in our CSA but all over the USA. Kale is now grabbed and savored by most of us.

Which is a good thing, because it’s one of the most nutritious and versatile vegetables around. According to Wikipedia:

Kale is very high in beta carotene, vitamin K, and vitamin C, and is rich in calcium. Kale is a source of two carotenoids (beta-carotene is also a carotenoid), lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.

Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying does not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.

Since I joined the legions of kale devotees, I have found dozens of ways to use it that minimize its toughness and bitterness; it’s now one of my staples, something I eat almost every week. Deb Kavakos has told me that the kale crops—they grow several kinds—are doing well and we’ll get kale several more times this season. So, in celebration of National Kale Day (which occurs on the first Wednesday of every October, but we’re jumping the gun) here are some super ways to use kale.

MASSAGING KALE

I’ve heard talk of massaging kale but I didn’t know how to do it until recently. I had tried to get personal with each leaf; it was taking forever and the few seconds I worked on each leaf didn’t make much difference. Then I found a youtube video (below) that showed me how to do it—chop up a big bowl of kale, then stick your hands in it and work the whole bowl at once; after about two or three minutes, the kale gives up and turns into something softer and silkier; raw kale becomes delicious and a great base for salads. The technique illustrated in the video below uses salt, which makes the process easier—but it can be done without the salt.

VIDEO

http://www.cookusinterruptus.com/massaged-kale–salad-salad-with-apples-and-gorgonzola-4136-124.html

MASSAGED KALE SALAD WITH APPLES AND CHEESE

from Jennifer Adler M.S., C.N. Jennifer likes to make a bunch of this salad at once to ensure that she have dark leafy greens ready when busy days are ahead. It tastes better as the days go by.

1 large bunch kale

1 teaspoon sea salt

1/3 cup sunflower seeds, toasted (I substituted pecans)

1/4 cup diced red onion

1/3 cup currants (I omitted)

3/4 cup diced apple, (½ apple)

1/4 cup olive oil

2 tablespoons unfiltered apple cider vinegar (I substituted balsamic)

1/3 cup gorgonzola cheese, crumbled (I substituted feta)

Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed.  By large, I mean 16-20 leaves that are at least 12? long.

De-stem kale by pulling leaf away from the stem.  Wash  leaves.  Spin or pat dry.

Stack leaves, rollup and cut into thin ribbons (chiffonade).

Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3.

To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.

Put kale in a fresh bowl and discard any leftover liquid. Stir onion, currants, apple and toasted seeds into kale.

Dress with oil and vinegar and toss.  Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese.

MASSAGED KALE SALAD WITH MANGO

1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced

1 lemon, juiced

1/4 cup extra-virgin olive oil, plus extra for drizzling

Kosher salt

2 teaspoons honey

Freshly ground black pepper

1 mango, diced small (about 1 cup)

Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.

Recipe courtesy of Aarti Sequeira, 2010

http://www.foodnetwork.com/recipes/aarti-sequeira/massaged-kale-salad-recipe.html?oc=linkback

KALE CHIPS

Here’s another recipe that I tried unsuccessfully many times; I was trying to do it quickly in a very hot oven, but it turned into a pile of ashes. But I followed the instructions in this Melissa Clark video (I can’t stand her voice, but her instructions are very clear)—chop into bite-sized, toss with a very little bit of olive oil, and bake slowly in a 300 degree oven for 15-20 minutes; worked like a charm. The trick is drying the kale completely.

Here’s the video

http://dinersjournal.blogs.nytimes.com/2012/11/02/crunchy-salty-kale-chips/?_r=0

KALE SMOOTHIES

To be honest—when I first heard the term “kale smoothie,” I got a little queasy. It sounded like a punishment or a treatment—like cod liver oil or barium enemas. But these are really good—just sweet enough, spicy and tasty and filling enough to serve as a complete breakfast.

2 cups of chopped kale

1 cup of plain yogurt

½ avocado

1 teaspoon honey, more or less to taste

1 teaspoon grated ginger, more or less to taste

½ teaspoon hot pepper, more or less to taste

½ large mango, chopped

Put everything into a blender and whirl until it’s smooth. Adjust seasonings. Serve cold.

BRAISED KALE CROSTINI

This is the first kale recipe I tried that I really liked. This version is from Epicurious. I sometimes add a tablespoon of grated parmesan cheese at the end. You can use water instead of stock, but the stock adds flavor; I use the richest stock I have.

12 1/2-inch-thick Italian bread slices (each slice about 2×3 inches)

8 tablespoons olive oil

5 large garlic cloves, 1 halved and 4 minced

1/2 teaspoon dried crushed red pepper

1 pound kale, thick ribs and stems cut away, leaves sliced

3 1/2 cups canned chicken or vegetable stock

Preheat oven to 375°F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.

Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes.

Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.

SIMPLE KALE & POTATO SOUP

Serves 1 generously or 2 modestly

From http://www.thekitchn.com

1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped

1 garlic clove, minced

1/2 teaspoon kosher salt

2 cups vegetable stock, chicken stock, or water

1/2 bunch kale (6 to 8 big leaves), preferably dino, lacinato, or Tuscan

1 teaspoon lemon juice or cider vinegar

1 to 2 large eggs, depending on your appetite

Salt and pepper

Grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve

Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer.

While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.

Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.

Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more brothy soup is desired.

To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup.

Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.

Recipe Notes

If you have extra time, enrich your soup by sautéing some chopped onions, celery, or carrots before adding the potato and broth, or by adding cooked bacon or sausage. You can also flavor your soup with a few sprigs of fresh oregano or thyme.

Serving More Than One: This soup can, of course, be multiplied to serve several people. If poaching more than three eggs, I recommend poaching them in a separate pot before adding them to individual bowls.

CRISPY BAKED KALE WITH GRUYÈRE CHEESE

From Chef Sam Hayward

Chef Sam Hayward usually tops these lush onion-sweetened greens with an excellent aged raw-milk cheese from Vermont called Tarentaise. He says Gruyère or any other Alpine-style cheese is a great substitute but if you want to try Tarentaise you can order it from thistlehillfarm.com.

One 4-ounce piece of sourdough bread, crusts removed, bread torn into 1/2-inch pieces (2 cups)

1/4 cup plus 1 tablespoon extra-virgin olive oil

1 medium shallot, minced

1 small onion, thinly sliced

1 garlic clove, thinly sliced

1 1/2 pounds kale, large stems discarded, leaves chopped

1 teaspoon chopped thyme leaves

Salt and freshly ground pepper

1 1/4 cups shredded Tarentaise or Gruyè cheese (3 1/2 ounces)

Preheat the oven to 350°. Spread the bread on a baking sheet and toss with 1 tablespoon of the olive oil. Bake for 8 minutes, or until lightly toasted. Let the croutons cool on the baking sheet.

In a large, deep skillet, heat the remaining 1/4 cup of olive oil. Add the shallot, onion and garlic and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the kale, cover and cook over moderately low heat, stirring occasionally, until tender, about 15 minutes. Stir in the thyme and season with salt and pepper.

Transfer the kale to an 8-by-10-inch glass baking dish. Scatter the cheese over the kale and top with the croutons. Bake for about 20 minutes, or until the cheese is bubbling and the croutons are golden. Let stand for 5 minutes, then serve.

MAKE AHEAD

The recipe can be made through Step 2. Store the croutons in an airtight container and the kale in the refrigerator overnight.

BRAISED KALE WITH CARMELIZED ONIONS, WALNUTS, AND BLEU CHEESE

SeriousEats.com

2 bunches Lacinato kale (1 1/2 to 2 pounds total)

1/2 cup olive oil, divided

6 garlic cloves, finely minced or grated on microplane

1 cup low-sodium chicken stock or water

2 tablespoons apple cider vinegar

2 medium yellow onions, thinly sliced (about 3 cups)

3/4 cup walnut halves, chopped

1/2 cup crumbled blue cheese

Kosher salt and freshly ground black pepper.

Wash kale and shake to remove excess water, leaving some water clinging to leaves. Strip leaves from stems and discard stems. Cut leaves crosswise into bite-sized pieces.

In large Dutch oven, heat 1/4 cup olive oil over medium-high heat until shimmering. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add stock and vinegar and raise heat to high. Begin adding kale by the handful, pausing to let it wilt as necessary, until all the kale is in the pot. Cover and reduce heat to medium-low. Cook, stirring occasionally, until kale is very tender, about 25 minutes.

Meanwhile, in medium skillet, heat remaining 1/4 cup olive oil over medium heat until shimmering. Add onions along with pinch salt and cook, stirring occasionally, until lightly browned and reduced to half their original volume, about 20 minutes. Add chopped walnuts and cook 5 minutes more.

Stir onions, walnuts and blue cheese into kale. Season to taste with salt and pepper. Serve hot.

FOCACCIA

This is one of those Eureka recipes. Simple, fast, versatile, delicious. There’s no salt in the dough, which is why it rises so quickly. It’s finished in about an hour, start to ready-to-eat with only about 15 minutes of active prep time.

It’s fine plain—but toppings turn it into a delicious full meal. Try it with ratatouille; braised greens; anchovies and cheese; olives and capers; carmelized onions. The topping should be warm or hot when spread; After spreading the topping, you can put it back into a warm oven for a few minutes.  I sometimes split the focaccia horizontally and use it for sandwiches, such as egg salad with thinly sliced radish or broiled zucchini, eggplant, pepper, and onion. Focaccia is fine cold and day-old—but not as amazing as it is straight from the oven.

I found this recipe of Allrecipes, just sitting there among all the other recipes that are not as fantastic.

1 tsp white sugar

1 pkg (.25 ounce, 2 ¼ tsp) active dry yeast

1/3 cup warm water

2 cups flour

2 tbs. olive oil

1/2 tsp coarse salt

1. In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.

3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.

4. Preheat oven to 475 degrees F (245 degrees C).

5. Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.

6. Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you’ll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.


 
Nov
02
    
Posted (Lori) in News
Week #22
THIS IS A COFFEE SHARE DELIVERY WEEK.
Dear CSA Member
Week #22 already.  This season is nearly finished.  There will be two more deliveries after this week.  We hope to have the 2016 season open for sign up late in November and we will send you an e-mail.  It seems that CSA keeps growing each year.  We started with our CSA deliveries almost 20 years ago now.  Our first site was the Carnegie Hill CSA followed by Yorkville CSA and there are still first and second season members who are on the Core Group working away each week as we deliver the shares after 20 seasons.  Members who were just starting families now have children in college as 20 years has passed. Friendships have formed. The CSA has become a fixture in the community as the truck pulls up each week and crates and crates of produce are unloaded. Our own family has grown up and now our son who was only a little kid, picking and helping pack shares each week now is in charge of the farming operations.  A legacy of community commitment and community support for each other and our farm.
This week there are Sweet Potatoes.  Members have asked for them and we decided to try growing them this season.  They are a crop that we will probably not grow again next season because they just do not grow as large as we would like and they take ages to harvest.   Many are small but are tasty.
Beautiful greens:  Red Russian Kale, Lettuces.   Heavy root crops of Carrots, and Purple Globe Top Tuniips.  Butternut Winter Squash and Shallots that have both grown exceptionally well this season.
Many vegetables and fruit are available for bulk order through the online CSA Marketplace.  Coffee, Organic Dark Chocolate, Maple Syrup and Honey available as well.  With only a couple of deliveries left it is a good idea to order soon for holiday gift giving.
I have posted a photo of our 2015 Farm Crew on the farm website Farm News page:  https://www.stoneledge.farm/on-the-farm/farm-blog.  Take a look.
Enjoy the bountiful harvest.
Deborah for everyone at Stoneledge Farm
Tropicana Lettuce-1 head
Red Russian Kale-1 bunch
Mustard Greens-1 bunch
Butternut Winter Squash-1
Carrots-1 pound
Shallots-4
Purple Globe Top Turnips-2
Sweet Potatoes-1 pound
Oak Leaf Lettuce-1 head
Fruit Share
Mutsu, Winesap and Fuji Apples, Bosc Pears
all grown by Fix Brothers Orchard
Mushroom Share
Cremini
grown by Bulich Mushroom Company
Stoneledge Farm LLC
info@stoneledge.farm
www.stoneledge.farm
359 Ross Ruland Road
South Cairo, NY  12482
LIKE us at https://www.facebook.com/StoneledgeFarm
Week #22
THIS IS A COFFEE SHARE DELIVERY WEEK.
Dear CSA Member
Week #22 already.  This season is nearly finished.  There will be two more deliveries after this week.  We hope to have the 2016 season open for sign up late in November and we will send you an e-mail.  It seems that CSA keeps growing each year.  We started with our CSA deliveries almost 20 years ago now.  Our first site was the Carnegie Hill CSA followed by Yorkville CSA and there are still first and second season members who are on the Core Group working away each week as we deliver the shares after 20 seasons.  Members who were just starting families now have children in college as 20 years has passed. Friendships have formed. The CSA has become a fixture in the community as the truck pulls up each week and crates and crates of produce are unloaded. Our own family has grown up and now our son who was only a little kid, picking and helping pack shares each week now is in charge of the farming operations.  A legacy of community commitment and community support for each other and our farm.
This week there are Sweet Potatoes.  Members have asked for them and we decided to try growing them this season.  They are a crop that we will probably not grow again next season because they just do not grow as large as we would like and they take ages to harvest.   Many are small but are tasty.
Beautiful greens:  Red Russian Kale, Lettuces.   Heavy root crops of Carrots, and Purple Globe Top Tuniips.  Butternut Winter Squash and Shallots that have both grown exceptionally well this season.
Many vegetables and fruit are available for bulk order through the online CSA Marketplace.  Coffee, Organic Dark Chocolate, Maple Syrup and Honey available as well.  With only a couple of deliveries left it is a good idea to order soon for holiday gift giving.
I have posted a photo of our 2015 Farm Crew on the farm website Farm News page:   https://www.stoneledge.farm/on-the-farm/farm-blog.  Take a look.
Enjoy the bountiful harvest.
Deborah for everyone at Stoneledge Farm
Tropicana Lettuce-1 head
Red Russian Kale-1 bunch
Mustard Greens-1 bunch
Butternut Winter Squash-1
Carrots-1 pound
Shallots-4
Purple Globe Top Turnips-2
Sweet Potatoes-1 pound
Oak Leaf Lettuce-1 head
Fruit Share
Mutsu, Winesap and Fuji Apples, Bosc Pears
all grown by Fix Brothers Orchard
Mushroom Share
Cremini
grown by Bulich Mushroom Company

Stoneledge Farm LLC
359 Ross Ruland Road
South Cairo, NY  12482

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