Uses from Broad Wing Farm Share(s): Green Coriander (cilantro), Cucumbers, Lion:> Assorted Squash, Assorted Tomatoes
Special Note: This is a fun idea for a vegetarian taco; great for “Taco Bar Night’ at home. Along with the preferred tortillas of your choice, add to your shopping list any additional condiments you would like to offer as toppings for the tacos. Just keep in mind the Creamy Cucumber Salsa serves the purpose of sour cream. I recommend reading through both recipes’ entirely before determining your final shopping list.
Shopping List: ½ cup or more Roasted, Salted Pepitas (pumpkin seeds**),
3 limes for juice, red chili flake, bulb garlic, 1 small red onion, 1 large jalapeno,
1 small container of sour cream, granulated garlic powder, Fox:> 2 Lg mixed squashes, zucchini or yellow, 1 pint of mixed salad tomatoes, your choice
**if unavailable, plain raw pumpkin seeds also work, you’ll just need to toast them before using
Special Equipment: Food processor or strong blender, rubber spatula
All Green Coriander (cilantro) | plucked from stems, stems discarded1-2 med garlic cloves | trimmed, put end(s) in your freezer bag!1-2 pinches chili flake | optional½ cup (+) pepitas | depending on cilantro bunch – if it is very large, use 1/3 c.Juice of 1 lime | more to taste if you wishOlive Oil |Salt & Pepper to taste |
All cucumbers | peeled, halved, seeds removed (& discarded) by drawing a spoon down the center. Cubed into small chunks½ pint (or more) | tomato assortment, halved or quartered if tomatoes are large½ small red onion | diced1 jalapeno, seeds removed, minced | hold jalapeno by the stem. Cut in half lengthwise with a very sharp knife. Remove the seeds by slicing out the white membrane that holds them to the pepper. Remove stem & cut into very thin strips, matchstick wide. Then chop across very fine (mince)Juice of 1 lime | more to taste if you wish¼ tsp granulated garlic powder |Salt & Pepper to taste |
Pepita Cilantro Pesto: Put whole garlic clove(s), lime juice, pepitas, & cilantro in the food processor bowl. Process on high, adding a thin stream of olive oil as you go. When ingredients start to blend, stop & scrape sides down with rubber spatula. Add optional chile flake, salt & pepper. Blend again with a bit more olive oil, if necessary, until very smooth. Scrape sides & allow to stand 5 minutes. Taste, & adjust seasonings as needed, more salt, pepper, or lime juice, (olive oil, if mix seems too dry). Set pesto aside.
Prepare Squash: Cut off ends & put in your freezer bag. If very large, cut in half, then in 3 or 4 strips lengthwise. Cut across squash lengths into small cubes. Cubes will stick together, separate with fingers, set aside.
Prepare Salsa: In a large mesh strainer, over a bowl, or the sink to catch juices, lightly mix cubed cucumbers & halved tomatoes. Scatter chopped red onion over the top of the mix, & let stand & allow to drain.
In a large bowl, mix granulated garlic, lime juice, & sour cream. Allow to stand for 2 minutes, then mix in minced jalapenos.
When all other items for the “Taco Bar” are prepared, your tortillas heated, etc. & you are about ready to serve:
Mix drained cucumber/tomato mixture with sour cream mixture. Taste salsa, & adjust seasoning as needed.
Over medium high heat in a heavy bottomed pan, heat 2 tbsp olive oil. When oil begins to shimmer, add squash cubes. Allow to sit in oil until one side of the cubes have browned. Remove from heat, & mix in cilantro pepita pesto, until squash is a bright green & thoroughly coated (save any leftover pesto for dressing taco salad the day after!). Serve immediately!!
Uses from Broad Wing Farm Share: Red Potatoes, Shishito Peppers
Shopping List: Bunch Fresh Parsley (flat or curly), red chili flakes *optional, bulb garlic, couple lemons for juicing, ½ cup slivered almonds
Special Equipment: Very Hot Grill, metal or **bamboo skewers (**pre-soak in water for minimum of 1 hour before using), food processor or strong blender, rubber spatula
All Shishito Peppers| Tossed lightly in Olive OilAll Red Potatoes | Halved, tossed lightly in Olive Oil1 cup (packed lightly) parsley leaves | Put stems in your freezer bag!1-2 med garlic cloves | trimmed, put end(s) in your freezer bag!1-2 pinches chili flake | optional½ cup slivered almonds | toasted very golden brown (not burned)Juice of 1 lemon | more to taste if you wishOlive Oil |Salt & Pepper to taste |
Heat grill allowing it to become very hot.
Toss halved potatoes in olive oil, salt & pepper to taste. Put on skewers, using like sized pieces on each skewer.
Same process with whole shishito peppers (don’t cut in half).
Put skewered potatoes on very hot grill, turning as needed, allowing to char slightly & cook. Larger potato pieces will take longer to cook; potatoes are done when a fork passes easily through them. Set cooked potatoes aside in one layer on a tray, allowing to cool.
Put skewered shishito’s on hot grill & allow skins to blacken on one side. Set aside in one layer on tray to cool enough to be handled (potatoes can be removed from skewers at this time if you prefer it. If offering as an appetizer, or fun side dish, leaving on skewers or putting on toothpicks is an option.
Put whole garlic clove(s), lemon juice, & parsley in the food processor bowl. When shishito’s are cool enough to handle, trim off top stem (discard) & add entire pepper. Process on high, adding a thin stream of olive oil as you go. When ingredients start to blend, stop & scrape sides down with rubber spatula. Add optional chile flake, toasted almonds, salt & pepper. Blend again with a bit more olive oil, if necessary, until very smooth, (but the almonds remain as visible bits). Scrape sides & allow to stand 5 minutes. Taste, & adjust seasonings as needed, more salt, pepper, lemon juice, chili flake, (olive oil, if mix seems too dry).
Serve at the side of the loose or skewered potatoes. Offering a small spoon or butter knife to spread the Romesco sauce on to the potatoes is recommended. Sauce can be prepared 1 day in advance; however, potatoes should be prepared the day of consumption. Romesco will hold in the fridge for at least 1 week.
Uses from Broad Wing Farm Share: Chard
Shopping List: couple of bananas, pineapple (fresh or frozen), 1 ripe avocado, 1 large jalapeno, pineapple juice, lemon for juicing, silver tequila of your choice
Special Equipment: very strong blender
1 frozen banana | freeze a couple the night before! All Chard | stems removed, (save for slicing a yummy crunch into your next veg sauté) cut into medium sized squares1 cup (or more) | pineapple Juice1 tbsp | fresh lemon juice***½ cup (or more) | Silver Tequila1 cup cubed fresh (or frozen) pineapple |1 avocado | pit removed, cut in quarters, scooped out from skin½ seeded jalapeno | hold jalapeno by the stem. Cut in half lengthwise with a very sharp knife. Remove seeds by slicing out the white membrane that holds them to the pepper. Remove stem & chop into small piecesDirections
In a very strong blender, put chard, pineapple juice, lemon juice (& tequila). Blend on high until chard is processed. Add all remaining ingredients & blend on high again until smooth & creamy. Add a bit more pineapple juice (or tequila) as needed to smooth out blend. Serve immediately.
Pro Tip: Salty tortilla chips are a great addition for snacking, if tequila is added…..;)
Uses from Broad Wing Farm Share(s): Shishito Peppers, Potatoes, Chard, Lion:> Tomatoes
Shopping List: medium yellow onion, bulb garlic, 1 lb. good quality thick cut bacon, fresh eggs, Fox:> Pint of your favorite salad or small variety tomatoes
Special Equipment: 8” cast-iron pan or heavy skillet
Special Note: With normal store-bought potatoes & produce, I will season the potatoes for this recipe. Since the ingredient’s are so fresh, delicious; picked at the height of flavor by Annie & her team, I have left the seasoning simple to salt & pepper, so you can taste every individual component. I recommend tasting the dish before you load it up with ketchup or hot sauce! Ingredients such as these will sing on their own. Shredded cheese of your choice can also be added as a melty finish when the pan comes out of the oven, right before you serve.
1 lb. thick sliced bacon | diced into large cubes All potatoes | cut in half & steam to cook the night before Half of the Shishito share | Half of the chard share | remove the stems (save them to eat at another time!) Cut into very large squares, & steam the leaves the night before1 medium yellow onion | diced large3 cloves garlic | roughly chopped½ pint tomatoes | cut in halfSalt & Pepper |
Preheat oven to 400 degrees. Set at Convection if you have the option.
Place skillet at medium low heat on the stove top. Put bacon in skillet & cook slowly, drawing off the fat as you cook. You want to cook the bacon to just crispy, but don’t overcook. Remove from heat, & with a slotted spoon, remove the bacon & spread the bits out on paper towels.
Drain the bacon fat out of the pan, reserving the fat. With a paper towel(s), swirl & wipe the remaining fat around in the pan. This action should evenly coat the pan with fat, while removing brown or black bits.
Put skillet in hot oven & allow to heat up. When hot (test by throwing a drop of water on the pan, water will bead up & immediately evaporate), carefully add clean DRY shishito peppers, & return to oven. Allow peppers to blister on one side; skins will turn dark. Pull pan from oven & reduce heat to 350 degrees. Carefully set peppers aside.
When it is cool enough to handle, wipe out pan again, 1st with a dry paper towel, then add 1 tbsp of the reserved bacon fat, & rub it in with a new clean paper towel covering all sides.
With a sharp knife, remove stem top & cut cooled shishito peppers into quarters or halves.
Add another tbsp of bacon fat to the skillet, this time, being sure that the bottom of the pan is covered with a thin layer of grease. Layer ingredients this order:
Potatoes, halved side down, salt & pepper to taste, onions, shishitos, bacon pieces, cooked chard (squeeze out any excess water with your hands before putting in pan), chopped garlic. With a wooden spoon or your fingers, create 4-6 egg sized divots or wells in the chard & vegetables. Carefully crack eggs into these wells, top again with generous portions of salt & pepper. Return skillet to oven, & allow to bake until whites are fully cooked, but yolks are just runny, about 6-8 minutes (depending on your oven).
While eggs cook, place halved tomatoes (at the side) on however many plates you have guests dining. When eggs are done, remove skillet from oven, & with a large serving spoon put 1-2 egg portions on each plate. Enjoy immediately!
Uses from Broad Wing Farm Share(s): Shishito Peppers, Potatoes, Cherokee Head Lettuce, Cucumbers, Lion:> Tomatoes, Dragon’s Tongue/Pole Beans, Micro’s
Shopping List: 1 pkg***of boneless chicken thighs or breasts, bulb garlic, local Honey, apple cider vinegar, Lemon for juicing, Dijon style mustard, bunched thyme, Fox:> equivalent of pint of small-medium Heirloom Tomatoes, about 1 lb. pole beans, of any variety
***any protein can be used – beef or ground turkey meatballs, even tofu will work
Special Equipment: Metal skewers, or if using bamboo, soak in any beer for 1 hour prior to preparation, hot grill, whisk
*All shishito peppers |*All of tomato share |*All of potato share | *You potentially may not use all of the above. You need the entire amount of them layed out in front of you, however, so that you can pick out the ones of equal sizing to ensure even cooking. Cut potatoes in half if they are golf ball size or larger. Prepare as many veggies as you think you will need.Chicken (or other protein) | cut into large bite sized chunks (no bigger than your largest potato)2 – 3 cloves garlic | chopped fineApple Cider Vinegar | 1/3 cup
Local Honey | 1/8 cupLemon Juice | 2 tbspDijon Mustard | 1/4 cupSmall handful of Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife. Should come to about 3 tbsp chopped thymeExtra Virgin Olive Oil |Salt & Pepper to tasteAll Head Lettuce | torn into bite sized pieces, set in fridge on 4-6 entrée sized plates. If you have micro’s, sprinkle generously over the lettuce on each plate.1-2 cucumbers | peeled, trim, discard ends, cut in half lengthwise. Remove & discard seeds by running a small spoon down the center of the cucumber. Dice into small bite sized pieces, set aside.Pole beans | I leave preparation of these up to your preference & the type of bean. I recommend leaving whole & steaming to a bright green, then immediately immersing in ice water to retain crunch. You can also trim stem end & sauté lightly in olive oil, or shuck & steam or leave raw – simply depends on the variety & what you like.Directions
DO 1st! Prepare dressing: In a small bowl whisk together mustard, vinegar, garlic, honey, lemon juice, & garlic. Drizzle in ½ cup olive oil, salt & pepper. When mixed, whisk in fresh thyme. Taste dressing by dipping a piece of lettuce or a bean & adjust seasoning as needed.
In a medium bowl, put protein of choice, & pour half of dressing on top. Mix, covering all surfaces of protein evenly, & store covered in fridge, while you prepare all of your remaining ingredients. Set remaining dressing aside at room temperature.
When getting ready to serve meal, on salad plates, evenly distribute prepared cucumbers & beans, return plates to fridge.
Pre-heat grill to medium high.
Prepare skewers: shishito, then tomato should be on the outer ends of the skewers, potatoes & protein in the center. When grill is ready, put skewers down so the potatoes & protein are in the hotter center area, shishito’s & tomatoes on the cooler outsides. Grill, rotating carefully, until protein & potatoes are completely cooked. Set aside.
Remove salad plates from fridge. Whisk remaining dressing once more, & spoon over the top of each plate. Carefully lay one skewer over each plate of greens. If you prefer it, you can remove skewers before serving, allowing the protein & grilled veg to freefall onto the plates. Serve & enjoy immediately!
Uses from Broad Wing Farm Share(s): Shishito Peppers, Cherokee Head Lettuce, Cucumbers, Lion:> Tomatoes, Dragon’s Tongue/Pole Beans, Micro’s
Shopping List: 1 bunch fresh basil, bulb garlic, white balsamic vinegar, your favorite loaf of crusty bread, 1 lb. log fresh Mozzarella, Kosher Salt, or any medium grain finishing salt, Fox:> equivalent of pint of small Heirloom Tomatoes, about 1 lb. pole beans, of any variety
Special Equipment: Very hot oven or grill, pastry brush, pepper mill, rubber spatula
All shishito peppers |All Head Lettuce | torn into bite sized pieces, set in fridge in a large bowl1-2 cucumbers | peeled, trim, discard ends, cut in half lengthwise. Remove & discard seeds by running a small spoon down the center of the cucumber. Dice into large bite sized pieces, set aside.All of tomato share | remove cores (put in your freezer bag), & cut in quarters or halfPole beans | I leave preparation of these up to your preference & the type of bean. I recommend leaving whole & steaming to a bright green, then immediately immersing in ice water to retain crunch. You can also trim stem end & sauté lightly in olive oil, or shuck & steam or leave raw – simply depends on the variety & what you like.Log of fresh mozzarella | cut into large bite sized cubes, tossed lightly in Olive Oil, Salt, & Pepper3 – 4 cloves garlic | roughly chopped½ cup white balsamic vinegar |Extra Virgin Olive Oil |Entire bunch of basil | leaves plucked; stems discarded. Leaves chopped roughly.Kosher (or finishing) Salt & Fresh Cracked Pepper |
Heat grill to very hot or preheat oven to 400 degrees. Set at Convection if you have the option.
Toss shishito peppers lightly in olive oil. Put on a baking pan, dust with salt & pepper, & put on hot grill, or in oven & allow one side of the peppers to blister, the skin becoming dark.
In a large, non-reactive bowl, put all prepared tomatoes & cucumbers.
Brush halved bread loaf with olive oil & put face down on cooling grill or face up directly on cooled oven rack. Allow to toast, as heating elements continue to cool, watching carefully so as not to burn.
With a sharp knife, remove & discard the shishito stems; cut in half or quarters & add to bowl. Add mozzarella cubes & prepared pole beans.
In a small bowl, whisk balsamic vinegar, ¼ cup of olive oil, chopped garlic, a healthy amount of salt & fresh cracked pepper. Pour over tomato mixture. With rubber spatula, mix ingredients by scraping sides of bowl & folding dressing & ingredients over, making sure the vegetables & cheese are all coated with the dressing. Sprinkle basil on top & allow to sit undisturbed for 10 minutes.
After mix has been allowed to set, incorporate basil in with ingredients by scraping sides of bowl again with rubber spatula; folding dressing & ingredients over until mixed. You will note that a lot of extra liquid is now in the bowl – this is good. Taste mixture at this time, & adjust seasoning as needed – dressing might seem ‘heavy’, this is OK.
Spoon vegetable & cheese mixture over the prepared lettuce you were holding in the fridge, making sure every drop of goodness is scraped from the bottom with the rubber spatula. If you have microgreens, sprinkle them over the top of the salad. Serve immediately with a side of the toasted bread.
Uses from Broad Wing Farm Share: Komatsuna, Kale, Squash, Red Onion
Shopping List: Low Sodium Soy Sauce (or Tamari for GF preparation), Canola Oil, Light Brown Sugar, Bulb Garlic (use from last week’s share if you still have!), Fresh Thyme Bunch, Cabernet Vinegar, Dijon style Mustard,1 trimmed Flank Steak, (I recommend Why Not Farm)
Special Tools: Grill, Pepper Mill, Whisk
Special Note: PREPARATION AHEAD IS REQUIRED! I had the pleasure of tasting the Komatsuna fresh off the plant at Broad Wing! DELICIOUS!! I had never heard of it before - & did a bit of research to write this recipe. Turns out it is an incredibly healthy green; it might just be the next culinary trend! I am unsure if it will shrink up when cooked, so I have added Kale to bulk the recipe up in case it does. Enjoy!
1 trimmed Flank Steak | place in a flat shallow baking dish or in a gallon sized zip lock
½ cup Low Sodium Soy Sauce |
¼ (not packed) cup Light Brown Sugar |
1 tbsp Dijon Style Mustard |
3 tbsp Canola Oil |
Fresh Cracked Black Pepper
Cabernet Vinegar | 2 tbspDijon Mustard | 1 tspSmall handful of Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife. Should come to about 3 tbsp chopped thymeSalt & Pepper to taste1 Med. Squash | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 1/3rd lengths, cut across into small cubes
Red Onion, medium| Trim top & bottom, remove outer skin(s) (put in your freezer bag), & sliced thin lengthwise All Komatsuna | Torn into bite sized pieces
All Kale | Remove stems by pinching your fingers up the base of the kale to the top. Discard stems, cut Kale into bite sized pieces2-3 cloves bulb garlic | Chopped very fine
Extra Virgin Olive Oil |
In a small bowl, whisk together Soy Sauce, Brown Sugar, Dijon Mustard, Canola Oil, & Black Pepper. When sugar is dissolved, pour over Flank Steak. Rub the marinade in with your hands, making sure all sides are coated. Cover, & allow to stand in refrigerator for 4 hours minimum, overnight is ideal.
When ready to prepare dish, remove steak from refrigeration.
Heat Grill to medium high heat. Remove steak from marinade, & pat dry (do not rinse). Store on paper towels. Discard marinade.
Prepare Cabernet Vinaigrette: In a medium mixing bowl, whisk vinegar, Dijon, chopped thyme, salt & pepper. Drizzle in about ¼ cup olive oil while continuing to whisk. When dressing comes together, set aside.
In a heavy bottom pan, add enough olive oil to coat bottom, & put over medium high heat. Add squash when oil begins to shimmer. Allow to brown on one side, then stir in onions. When onions begin to soften, add greens & garlic, stir quickly then remove from heat, set aside.
When grill is medium hot, put steak & allow to char one side (do not burn, move steak around, if necessary). When one side is evenly charred, flip, & repeat process. Set on cutting board & allow to stand no less than 10 minutes.
Prepare greens: Place greens on serving plates or in bowls. If there are little brown bits on the bottom of the pan, return it to medium high heat. Add 1 tbsp cabernet vinegar, & scrap bottom with a wooden spoon. Remove from heat, & pour bits over greens.
When steak has rested, lay steak lengthwise left to right in front of you. Slice meat with a sharp knife into pretty slices & lay over the top of the greens. Whisk dressing quickly, & spoon over each plate. Enjoy immediately!
Uses from Broad Wing Farm Share(s): Komatsuna, Squash, Red Onion, Carrots, Lion>: Basil, Spinach
Shopping List: 1 lb. Ground Turkey (if unavailable, sliced turkey lunchmeat also works), Bulb Garlic (use from last week’s share if you still have!), Fresh Thyme Bunch, Dry White Wine, Bay Leaves, Celery Fox>: Fresh Basil Bunch, 6 oz bag of spinach
Special Note: I had the pleasure of tasting the Komatsu fresh off the plant at Broad Wing! DELICIOUS!! I had never heard of it before - & did a bit of research to write this recipe. Turns out it is an incredibly healthy green; it might just be the next culinary trend!
1 lb Ground Turkey | If using sliced turkey lunchmeat, cut into small squares
2-3 cloves bulb garlic | Ends trimmed (put in freezer bag) chopped
1-2 med-small red onion | Diced
½ bunch carrots| Ends removed (put in freezer bag), chopped
1-2 Squash | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 4 strips lengths, cut across into small cubes
Bag of Spinach | stems trimmed if needed (& discarded)Small handful of Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. Set stems aside. Chop the leaves/ blossoms lightly with a very sharp knife. Should come to about 3 tbsp chopped thyme(approx.) 3 tbsp Extra Virgin Oil |
Salt & Pepper to tasteFresh Basil | remove leaves from stems by plucking leaves, & discard stems. Chop lightly with a very sharp knife, should come to about 2 tbsp chopped basil
12-18 | Komatsuna leaves, base trimmed
Pre-heat oven on to 350 (use convection setting if available) or 375.
In a large heavy bottom pan, put olive oil & put over medium high heat. Add squash when oil begins to shimmer. Allow to brown on one side, then stir in carrots, ground turkey, & onion. When turkey begins to cook through, add garlic& thyme. When turkey is cooked through, add a splash of dry white wine, scrape bottom as liquid evaporates, then remove from heat & stir in spinach. Set aside.
In a medium sized baking dish, layer pieces of celery stalks cut to 3inches lengths to cover bottom. Top celery stalks with 3 bay leaves & your thyme stems. Pour about ½ cup white wine into bottom.
Gently mix in chopped basil & drain turkey mixture, reserving juices to add to the bottom of the baking dish.
On a clean surface, lay out the Komatsuna leaves, the core side of the leaf at your right. Carefully spoon even amounts of the drained turkey horizontally down the center of each leaf. To roll, fold over the left side of the leaf, then the right, so turkey is covered on either side. Tuck up & over pressing down the filling, then rolling up away from you, tucking in sides as needed. If leaves are long & thin, simply lay the leaf with core side towards you, add filling, & roll up. Place rolls into baking dish (on top celery base) as you go.
Cover baking dish with foil & set in oven. Allow to cook until you hear the liquids simmer, about 20-30 minutes. When removing from oven, Komatsuna should be soft. You can discard the bay leaves & thyme stems, & serve the celery on the side as a vegetable if you wish – might need a bit of salt, & perhaps a sprinkle of parmesan. If you don’t want to serve on the side, save to add chopped to your next bowl of chicken soup, or to stuff in your next roast chicken.
Pro Tip: Rolls can be prepared a couple days in advance if desired, however, pull out of fridge before cooking, & bring to room temp.
Uses from Broad Wing Farm Share(s): Head Romaine Lettuce, Squash, Red Onion, Carrots, Lion>: Spinach, Cucumber
Shopping List: Bulb Garlic (use from last week’s share if you still have!), Fresh Thyme Bunch, Fresh Oregano Bunch, Fresh Dill Bunch, Fresh Basil Bunch, Red Wine Vinegar, Balsamic Vinegar, Dijon style Mustard, White Miso, ½ lb Feta (block) Cheese (I recommend Shellbark Hollow Farm), Any other veggies or legumes/proteins you would like, such as tomatoes, chickpeas, salami, etc! Fox>: Handful washed trimmed spinach leaves, 1 med. cucumber
Special Tools: Grill, Pastry Brush, Whisk
Fresh Herbs prepared as follows to equal 1 packed cup of chopped herbs!
Thyme Sprigs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife.
Oregano Sprigs | remove leaves from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife. (1 tbsp of dry Oregano can be subbed if no fresh available)
Fresh Dill | remove leaves from stems by pulling up from base with finger tips pinched, (save stems to add to your next pickling project, if you have one. If not, discard). Chop lightly with a very sharp knife.
Fresh Basil | remove leaves from stems by plucking leaves, & discard stems. Chop lightly with a very sharp knife.
1 med-small red onion | Trim top & bottom, remove outer skin(s) (put in your freezer bag), & chop very fine
1 clove bulb garlic | End trimmed, (put in your freezer bag) chopped fine
1 tbsp Dijon style mustard |
1 tbsp Red Wine Vinegar |
1 tbsp Balsamic Vinegar |
1 tbsp White Miso |
Salt (careful, miso is salty!) & Pepper to taste1-2 Squash | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 1/3rd lengths, cut across into small cubes
Med. Cucumber | Trim top & bottom (put in your freezer bag), cut in half lengthwise, then cut into 1/3rd lengths, cut across into small cubes
Feta (1/3-1/2 lb) | Cubed or coarsely crumbled
6-8 Carrots | Ends removed (set aside), cut in half lengthwise
Any other veggies, beans, meats, etc. | Prepared as you like them
Head Romaine Lettuce | outer loose leaves removed & set aside, base trimmed (but not removed), cut lengthwise into halves
Extra Virgin Olive Oil |
In a medium sized bowl, whisk vinegars, Dijon, white Miso, onion, garlic, salt & pepper to taste. When thoroughly mixed, drizzle in approx. 1/3 cup olive oil, while whisking continually. When all ingredients are incorporated, lightly whisk in chopped herbs.
Heat grill to very hot.
In a medium sized bowl, put all of your prepared vegetables, feta cheese, & any legumes you have chosen. Pluck the frilly carrot leaves from your carrot tops (put stems in your freezer bag) & add to bowl. Toss in all the salad dressing & mix carefully with a wooden spoon. Set aside.
Heat Grill to medium high heat. Remove steak from marinade, & pat dry (do not rinse). Store on paper towels. Discard marinade.
Put about 1 tbsp of olive oil into a small bowl, & with your pastry brush, lightly coat the inside of the halved romaine heads.
When grill is very hot, put lettuce face down on grill, being careful of flare ups caused by olive oil. The lettuce will immediately begin to char (not burn). Remove from grill (this will happen very quickly), you will see black tinges on the leaves, this is what you want! If leaves appear brown & wilted, your grill was too cold. Immediately put lettuce halves face up on a plate & into the freezer. Allow to sit in freezer for 2-3 minutes.
While allowing lettuce to cool, chop outer unused romaine leaves into bite sized pieces. Put in a large presentation bowl with spinach, toss with your hands to mix. When lettuce has cooled, pull from freezer & cut off base, dice into bite sized pieces. Toss into presentation bowl & mix again with your hands.
When ready to serve, spoon vegetable mix over the top of the mixed greens, getting every last bit of that dressing! Serve immediately!
Uses from Broad Wing Farm Share: Kale
Shopping List: Old Bay Seasoning, Sesame Seeds, Smoked Paprika, Kosher Salt, Spray Olive Oil
Special Equipment: Salad Spinner, Parchment Paper
Special Note: Kale Chips can be tricky buggers to make…though you reflect on the simplicity when they come out perfect! I being from CA was spoiled with hot DRY summers & was able to dry my chips outside in the sun. 1st time I did it in the oven, it was a DISASTER, so here are some key points I learned from my mistakes.
It is VERY important that you dry your kale pieces 100%. Any amount of moisture left on the kale from washing will result in a not crisp chip. Follow my steps exactly, & you should be OK.
It is also very important that you remove all of the stem, down to the tip of the leaf. If you don’t, the stem results in a bitter taste.
Keep an eye on them towards the end of the baking process! They can go from crisp to burnt in literally 1 minute!!
All Kale | Remove Stems by your fingers up the base of the kale to the top. Discard stems. If a bit of the larger tough stem remains towards the tip, simply cut it out with a sharp knife. Cut kale into large, evenly sized pieces (they will shrink during baking)Spray Olive Oil | 2 tbsp Old Bay Seasoning |1 tbsp Garlic Powder |1 tbsp Kosher Salt | Pink Himalayan Salt is also nice! Just make sure it’s a more medium grind if you use it.½ tbsp Smoked Paprika | 2 tbsp White Sesame Seeds |Directions
Prepare the kale by removing the stems, etc. Put in a salad spinner, & spin wash until the water comes clear at the end of the spin. Don’t crowd the spinner if the kale is large; just do as many small batches as necessary to get it clean.
Lay out a good amount of clean kitchen towels or paper towels on a counter or water proof surface. Scatter the kale in ONE LAYER on the towels. Cover the leaves with another layer of kitchen or paper towels & allow to sit for 1 hour.
Pre-heat oven to its lowest setting – on most, this is 300 degrees. Do not use convection if you have the option.
Mix the Old Bay, Garlic Powder, Salt, & Smoked Paprika into a small bowl, keeping the sesame seeds separate. If you have an extra spice shaker, move the spice mix into the shaker once completely mixed.
Remove dry leaves from towels & place on parchment lined baking sheets. Use as many baking sheets as necessary to ensure you aren’t ‘crowding’ the kale during the baking process. It should be spread out in one layer, with none of the leaves touching, or close to touching. For best results, bake only 2 baking sheets at one time.
Just before baking, spray a fine mist of olive oil over the entire sheet – do not saturate! Then sprinkle the seasoning over the kale evenly. Put in oven & bake for 13 minutes – set a timer!
Remove pans from oven, rotate rans, sprinkle on an even layer of sesame seeds, & return to the oven for 8 minutes. **this is the crucial time from crisp to burn…. Check when your timer goes off, if they aren’t crisp, return to oven for another 5 min. When crisp, remove from oven immediately. Allow to cool as is on baking sheets.
Pro-Tips: It is highly likely that not all of your kale pieces are 100% crisp at the end of the baking process. Set these pieces aside, & when all your kale has been cooked, return these pieces to the oven on their own, starting with a 2-minute timer, & cook until crisp.
Do not attempt to store until crisps are 100% cool! To keep crisp, store in an air-tight container. I like the glass Tupperware style containers with the locking lid.
Any of the leftover spice mix is delicious sprinkled on Breakfast Potatoes!
Uses from Broad Wing Farm Share(s): Zucchini, Fresh Garlic, Calendula,
Shopping List: White Balsamic Vinegar, Slivered Almonds, Fresh Basil, 10.2 oz jar Pitted Kalamata Olives, Small block (.5-1 lb) Manchego Cheese, Fox:> Flat Leaf Parsley
Special Equipment: SHARP vegetable peeler
Special Note: This dish can be served along side left over rice or Fettuccini pasta, though it stands alone very well
2-3 Zucchini (or squash) | Remove ends & put in your vegetable freezer bag. With your vegetable peeler, slice the zucchini into long ribbons. Cut the zucchini in half if it is too long & you are having trouble slicing it in this manner. 2-3 cloves Fresh Garlic | ChoppedExtra Virgin olive oil |2 tbsp White Balsamic Vinegar |1 cup Slivered Almonds | Toast in oven on 350 until thoroughly brown. Keep an eye on them! Don’t walk away, the toasting process, when it begins, happens quickly. If your oven heats unevenly, rotate the pan after 5 minutes or so.Drain ½ jar of Kalamata Olives | Slice each olive into quarters½ cup chopped fresh Basil | remove stems, chopping only leaves with a very sharp knife½ cup chopped fresh Parsley| remove leaves from stems, (put stems in your freezer bag!)1 cup Manchego Cheese | I recommend grating the whole block, in case you want more! 😊Petals from 1-2 calendula flowers | centers are bitter, only use outside petals!Salt & Pepper|Directions
In a large sauté pan, heat enough olive oil to generously coat the bottom of the pan. Add the zucchini ribbons. You are doing a very quick cook on this – it will only take a few minutes before they are soft. Add garlic, & cook for 1 minute. Turn off heat & add balsamic vinegar while swirling the pan about. Add almonds & olives. Pepper can be added (fresh cracked is best) at this time, however, add salt carefully, as the olives & cheese will be salty. Stir in fresh herbs.
Make ready to save immediately, put zucchini on plates (with pasta or rice as desired). Top with shredded cheese & Calendula petals. Enjoy!
Uses from Broad Wing Farm Share(s): Gold/Chioggia Beets, Calendula Flower Petals, Lion> Parsley, Little Gem Lettuce, (optional) Green Onion
Shopping List: Farm Fresh Eggs, Dijon Style Mustard, 1 lemon for juice, Worcestershire sauce, fresh Tarragon, capers in brine, Fox> lettuce of your choice, flat leaf Parsley, (optional) green onion
Special Equipment: Hand mixer or food processor
All beets from share | Cleaned, (save the greens for your next salad!!) cooked, & peeled. Cook in your favorite manner, steamed, boiled, roasted, all will take about the same amount of time, 20-40 minutes. 6 Large Eggs | Hard boiled, cut in half¼ cup Mayo | 2 tsp Dijon style Mustard | 1 ½ tsp Lemon Juice | 2-3 dashes Worcestershire Sauce | Salt & Pepper | to taste1tbsp finely chopped fresh Tarragon | leaves plucked & chopped1 tbsp chopped flat leaf Parsley | leaves plucked (put stems in freezer bag!) & chopped1-2 Green Onions chopped fine | Capers drained from brine, chopped to equal 1 ½ tspSherry Pickled Beets | see recipeLettuce Leaves arranged in ‘cups’ on plates, or on a piece of bread | Calendula Petals | not the center of the flower, it is bitter!
Scoop out egg yolks from whites. Put yolks in the food processor or in a bowl**. Add next 5 ingredients & process until smooth. **If using a hand mixer, grate the egg yolks carefully on a cheese grater into the bowl.
Carefully grate egg whites with a cheese grater into a small bowl. Add yolk mixture & combine with a rubber spatula. Mix in parsley, tarragon, capers, & optional green onions. Allow to stand for 1 minute & taste, adjust seasoning as needed.
On slices of bread, or on plates, lay out lettuce. On top of lettuce, layer pickled beets. Add a layer of egg salad, & sprinkle the calendula petals on top. Add another slice of bread for a hearty sandwich, or dive in as is!
Uses from Broad Wing Farm Share: Gold/Chioggia Beets
Shopping List: large Red Onion, bunch Fresh Thyme, Sherry Vinegar, Kosher Salt, Maple Syrup
Special Equipment: Tempered (heat resistant) 1 qt or pint-sized jars with screw on lid
All beets from share | Cleaned, (save the greens for your next salad!!) cooked, & peeled. Cook in your favorite manner, steamed, boiled, roasted, all will take about the same amount of time, 20-40 minutes. 1 large Red Onion | Cut in half, then into thick slices½ bunch Fresh Thyme | cleaned, sprigs left whole1 cup Sherry Vinegar | 1 tbsp Kosher Salt |½ cup Maple Syrup | ½ cup Water |
Cut cooked & peeled beets into thin slices. In jars, alternate layers of beet & onion slices. When 1/3 jar has been filled, slide in the sprigs of thyme to the sides of the jar, bottom end to the bottom of the jar, leafy ends at the top. Continue filling jars with beets/onion, leaving about a 1 inch at the top of the jar.
In a small non-reactive pot, bring all other ingredients to a boil. Be sure syrup is incorporated & salt dissolved with a quick whisk, remove from heat.
Carefully pour hot liquid into jars. When cool, screw cap on tightly & allow to sit in fridge for at least 7 days before serving.
Uses from Broad Wing Farm Share(s): Hakurei/Violet Queen Turnips, Fresh Garlic, Caraflex Cabbage (or round red/red napa), Lion> Parsley, Broccolini
Shopping List: Bunched Fresh Thyme, 1 med. Shallot, 15oz can of White Beans, Champagne Vinegar, shaved (or grated) Pecorino Romano Cheese, Chili Flake (optional) Fox> Flat Leaf Parsley, Broccoli or Broccolini
About 1 cup Broccolini | Cut in half lengthwise, with broccoli, 1 cup florettes4 cups thinly sliced Cabbage | See Caraway Coleslaw recipe for slicing tips1 cup cubed Turnips | Save the greens to sauté another day!Fresh Thyme chopped to equal 1 tbsp | remove leaves (& blossoms if they have them) from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife. 1 med shallot chopped fine | save outer skins in freezer bag3 garlic cloves chopped fine | save garlic ends & peels in freezer bag 1 15 oz can white beans | drainedSalt | to taste¼ cup water |2 tbsp Champagne Vinegar | leaves plucked (put stems in freezer bag!) & choppedPinch or 2 of chili flake | Optional1 cup Pecorino Cheese |1 tbsp chopped flat leaf Parsley | leaves plucked (put stems in freezer bag!) & chopped
Heat a large pan over medium-high heat. Add approx. 1 tbsp Extra Virgin Olive Oil to pan; swirl to coat bottom. Add turnip, broccolini (or broccoli) & salt to taste, sauté 2 minutes. Reduce heat to medium-low; add garlic & shallots, cook only until they begin to brown. Add thyme & water, cover and cook 6 minutes or until turnips/broccolini are slightly tender, stirring occasionally.
Increase heat to medium-high. Add beans, cabbage, vinegar, & optional chili flake, cook 1-2 minute or until cabbage is slightly wilted, stirring occasionally. Remove from heat & adjust salt as needed. Top with cheese & parsley, serve immediately.
Uses from Broad Wing Farm Share: Caraflex, Round Red, & Red Napa Cabbage, Lion> Green Onion
Shopping List: Sour Cream, Dijon Style Mustard, Apple Cider Vinegar, Caraway Seeds, Yellow Mustard Seeds, (brown is OK too, though much spicier), Carrots, Fox> Green Onion, or medium sized Sweet Onion, your choice
Special Equipment: Coffee Grinder, Spice Mill, or a Mortar & Pestle
Special Note: This slaw is EXCELLENT on a pastrami sandwich, or a Reuben (corned beef) Sandwich. Also a delicious accompaniment to Roast Beef.
Caraflex, Round Red, &/or Red Napa Cabbage | Approx. 4 cups green cabbage, 2 cups red shredded very fine: cut Cabbage in half lengthwise. With a very sharp knife, cut out core. Cut half into quarters. Cut quarter into thin strips, starting across the top, working your way down to the base.2 Med- Lg Carrots | Grated4-6 Green Onions | Thinly slices, or ½ to 1 med. Sweet Onion thinly sliced¼ cup Apple Cider Vinegar |½ cup Mayonnaise | ½ cup Sour Cream |1 tbsp Dijon Style Mustard |1 tbsp caraway seeds | toasted, see instructions3 tsp mustard seeds | toasted, see instructionsSalt & Pepper to tasteDirections
In a small non-reactive bowl, put vinegar.
Put a small dry pan over med-high heat. When pan is hot (a sprinkle of water thrown into pan beads up & immediately disappears), toss in the seeds. Toast by continually swirling the seeds. As soon as you smell the seed aromatics, remove from heat, but continue to swirl pan. When you see the seeds beginning to brown, put them in the coffee grinder or mortar. Pulse grinder once very quickly, or break seeds with pestle, leaving some seeds whole. Put seeds into bowl with vinegar, stir once, & set aside.
Slice all your cabbage into a large bowl. Once cabbage is sliced, grate in carrots. Add sliced green or sweet onion, toss mixture with your hands.
In a medium bowl, mix mayo, sour cream, Dijon, salt & pepper. Whisk in vinegar mixture.
Pour dressing over cabbage & mix in with your hands, massaging the mix to coat the slaw well. Allow to stand for 10-15 minutes. Taste & adjust seasonings.
Serve immediately, or can be made 1-2 days in advance. If preparing in advance, drain liquid that is released before serving.
Uses from Broad Wing Farm Share(s): Fresh Garlic,
Lion:> Parsley, Green Onion
Shopping List: 1 lb. very good fresh local butter (unsalted or salted),
Smoked Paprika, Fresh Basil, Fresh Oregano or Marjoram,
Fox:> Flat Leaf Parsley, Chives or Green Onions,
Special Equipment: Electric Mixer
Special Note: Can be used swirled in cooked pasta, spread over crusty bread to make garlic bread, used to cook eggs, melted into cooked potatoes or rice, etc.
1 lb. very good fresh local butter) | set out to bring to room temperature1 whole head Fresh Garlic | remove bulbs. Trim bottoms (put in your freezer bag) & with the flat side of a knife, carefully smash, leaving the bulbs as whole as possible. Remove peels & discard.Extra Virgin olive oil |1 tbsp smoked paprika |¼ cup chopped basil | remove leaves from stems, chop only leaves with a very sharp knife¼ cup chopped fresh Oregano (or marjoram) | remove leaves from stems, chop only leaves with a very sharp knife¼ cup chopped flat leaf parsley | remove leaves from stems, (put stems in your freezer bag!)3 tbsp finely chopped green onion | green parts only, or fresh chive
Preheat oven to 350.
Place garlic cloves on a medium sized square of aluminum foil. Drizzle with about 1 tbsp of olive oil. Fold foil, up, & over at the top & bottom, them at sides, creating a leak-proof ‘packet’. Put packet in oven for about 20 minutes, allowing garlic cloves to become very very soft & golden brown. Peek at garlic on the 20-minute mark, or when you hear the packet beginning to sizzle. Don’t be afraid to let it continue to cook, just don’t allow to burn, or the cloves to become hard.
Drain cooked garlic & place in a mixing bowl. Smash cloves with the back of a spoon, allowing some of the smaller cloves to remain whole. Add softened butter& mix on low. (use paddle attachment if using a Kitchen Aide, or the large spoon if mixing by hand). When softened butter & garlic collects on side of bowl, add all other ingredients. Scrape the garlic & butter mix down & mix again until all ingredients are evenly incorporated.
Store in a tightly sealed container in the refrigerator, can be held for a long time!
Uses from Broad Wing Farm Share(s): Fava Beans, Mesclun (or Head Lettuce), Lion>Cucumbers, Garlic Scapes, Sugar Snap Peas/Purple Snow peas
Shopping List: Mayonnaise, Fresh Dill, 1-2 Lemons for juice, Smoked Paprika or Old Bay Seasoning, Tabasco (optional), Fox Box> 1-2 Cucumber medium cucumbers, bulb garlic, any combination of fresh peas you would enjoy
Special Note: This recipe uses any leftover seafood you might have: cooked prawns or shrimp, salmon fillet, halibut fillet, seabass, scallops etc. If you don’t have any seafood, smoked salmon or white fish would be a nice substitution.
Fava Beans | Husk the beans, discarding the shells. Bring a salted pot of water to boil, set a large bowl of very icy water to the side. Drop the beans into the water, allow to boil for 1 minute. Strain & immediately immerse in ice water. When chilled pinch a bean between 2 fingers, this will remove the bean from the peels.Mesclun/Head lettuce | Washed/torn as needed, put in a presentation bowl2 Cucumbers | Peel the cucumber if you prefer it, & remove seeds (if they bother you), by cutting cucumber lengthwise & running a spoon down the center to extract the seeds. Cut the length in half & Chop into bite sized quartered ‘moons’.Sugar Snap Peas, Snow Peas, or purchased peas| Hold the pea at the center with the trimmed end at the top. With a small knife (or use your fingers), pull that end down towards the opposite end & discard the string that comes with it. Leave smaller peas whole, cut larger peas in half1-2 garlic scapes | Chopped very fine, removing any fibrous skin (put in freezer bag) or>1 clove bulb garlic | minced1 Lemon | zested**, then juiced1 tbsp of Old Bay or 2 tsp smoked paprika |1-2 cups Mayonnaise | depends on how much seafood you are adding1 tsp chopped fresh dill | (remove frills from stems before chopping)3 dashes Tabasco | optionalSalt & Pepper to tasteDirections
In a small bowl, combine lemon juice, Old Bay (or Paprika), salt & pepper
In a medium bowl, whisk the mayo with dill, optional Tabasco, & chopped garlic scapes or garlic.
Combine Lemon Juice mixture with mayo in medium bowl & whisk to incorporate thoroughly. Add all peas, combining with dressing by ‘folding’ peas in carefully. Taste one, & adjust seasonings as needed.
Crumble up cooked fish fillets into large bite sized pieces, cut cooked prawns or scallops in half as appropriate. Fold into mixture, taste again to adjust seasoning as needed one last time.
Spoon seafood mixture over lettuces in presentation bowl & serve immediately!
**ZEST LEMON by using a sharp peeler & running it carefully lengthwise down the lemon. You only want one strip for this recipe, & you only want the lemon rind, not the white pith. Chop the peeled lemon rind very fine or cut it into very fine strips. Depending on the lemon, all or part of the prepped lemon zest can be added to the dressing portion of this recipe, with a small dusting on the finished salad for garnish. Meyer Lemons tend to have the best end results, but regular lemons work also.
Salad can be prepared one day in advance, keeping the lettuce separate until ready to serve.
Uses from Broad Wing Farm Share: Carrots, Fennel Stems
Shopping List: Apple Cider Vinegar, Local Honey, Kosher Salt, Yellow Mustard Seeds, Black Peppercorns, Allspice Berries, Coriander Seeds, Fennel Seeds, Whole Cloves, Fox Box> 1 lb Baby Carrots,
Special Equipment: Large tempered Glass Jar (can take hot temperatures) with a lid
1 bunch carrots | Remove tops & reserve in a large glass with water in the fridge. Remove any necessary taproots & put them in your vegetable freezer bag. 1 sm handful fennel stems | Cut to similar lengths as carrots 1 cup | Apple Cider Vinegar1 tbsp | Honey4 ½ tsp | Kosher Salt½ tsp | Mustard Seeds½ tsp | Black peppercorns½ tsp | Allspice Berries½ tsp | Coriander Seeds½ tsp | Fennel Seeds1 | Whole CloveDirections
Cut carrots in half length wise if thicker than ½ inch in diameter.
Place prepared carrots & fennel stems in jar.
In a small non-reactive pot, over high heat, combine vinegar, honey, 1 ¼ cups water, & salt. Add all other ingredients & bring to a rapid boil, cooking about 5 minutes.
Carefully pour hot brine into jar over carrots & fennel. Put lid on jar & allow to cool, then put in refrigerator. Carrots are best after 2-3 days. If you are a fennel fan, fennel stems can also be eaten. Will hold in fridge for about 3 months.
Uses from Broad Wing Farm Share(s): Zucchini, Fennel,
Shopping List: Chicken or Vegetable Stock quart, medium yellow onion, bulb garlic, your favorite Italian sausage, half & half or heavy cream
Special Equipment: Blender or Food Processor
2-3 Fennel | Remove stems & fonds. (Save a few stems in your vegetable freezer bags, fonds can be chopped into scrambled eggs, or saved as a pretty garnish.) Cut bulb in half & cut out core. Slice lengthwise & chop into medium pieces 2-3 Zucchini | Remove ends & put in your vegetable freezer bag. Chop into medium pieces1 med onion | Chopped2-3 cloves Bulb Garlic | Chopped¼ cup Dry White Wine |Extra Virgin olive oil |Salt & Pepper|Directions
In a large sauté pan, heat enough olive oil to coat the bottom of the pan. Add the fennel, zucchini, onions, salt & pepper to taste. Cook until translucent & golden. Add garlic, & cook for 1 minute. Toss in white wine & simmer, scraping any browned bits off the bottom of the pan as the wine evaporates.
In a different pan, remove sausage from any casing & crumble into bite size pieces. Cook over medium low heat until browned. Remove from pan with a slotted spoon, draining any grease. Set cooked sausage on paper towels.
Put veggies & stock in a food processor & blend until smooth. Taste, & adjust salt or pepper as needed. Blend again, adding just enough cream to make the mix silky. Pour into bowls & top with sausage crumbles.
Can be made 1 day in advance, just keep sausage separate from soup until ready to eat. Soup should be re-heated over low heat, as should the sausage.
Uses from Broad Wing Farm Share(s): Chard, Bok Choy,
Lion> Optional sauce with Garlic Scapes & Carrot Tops
Shopping List: Farm Fresh Eggs, Heavy Cream, ½ lb. Shellbark Farm Hollow Sharp #1 Goat Cheese (or your favorite Chevre style goat cheese), 2 small, thin skinned potatoes, Sundried Tomatoes packed in oil, pan spray. For Lion Share optional sauce, 2 limes for juice, chili flake
Special Equipment: Electric Mixer, large Baking Dish or Pan,
for optional sauce: Food Processor (is ideal, a strong blender will work, but it won’t do as well), Rubber Spatula
¼ cup Sundried Tomatoes | Chopped into vey small pieces1 bunch Chard | Trim stems, chop stems into small pieces. Chop leaves into large squares1 Bok Choy | Remove base, chop stems into small pieces. Chop leaves into large strips12 Fresh Eggs | remove leaves/blossoms from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!)½ cup heavy cream |Salt & Pepper to taste |12 Fresh Eggs |2 small thin-skinned potatoes | cut into small cubes, store covered in cold water while preparing everything else½ lb Chevre style goat cheese, broken up into small lumps
Pre-heat oven to 350. If using convection, this will reduce cooking time.
Pour about 1tbsp of the oil off the top of the sundried tomato jar into a large sauté pan. Heat on medium high. When oil shimmers, add chard & bok choy stems. Cook until soft, remove from pan with a spoon & set aside. Return pan to heat & add chard & bok choy leaves, salt & pepper to taste. Cook completely. Remove from heat & put leaves in strainer to drain over the sink. When cool enough to handle squeeze leaves with your hands, removing all excess liquid. Combine leaves with stems, loosening balls of the leaves that formed when squeezing out the liquid.
Coat baking dish (or pan) with spray oil, making sure sides & corners are also sprayed.
With an electric mixer, mix eggs, heavy cream, salt & pepper. Mix low & slow until egg yolks have broken & are incorporated. Then briefly beat on high until a foam forms.
Thoroughly drain potatoes & scatter at the bottom of the baking dish. Add greens, sundried tomatoes, & top with the crumbled cheese. Pour in egg mixture, wrap tightly with foil, & put in oven. Cook for 30 minutes, rotating dish at 15 minutes. Remove from oven & remove foil. Cook for an additional 15-20 minutes, until eggs are firm & when the pan is jiggled, the center does not appear liquidy. Serve immediately (topped with optional sauce) or serve chilled along side a tossed green salad. This is a delicious dinner for hot summer nights!
Optional addition: Before serving, top generously with crispy crumbled bacon bits
Optional Sauce: 2 garlic scapes, removing any fibrous skin (put in freezer bag), & cut into 1-inch lengths. Remove carrot tops from stems (put stems in freezer bag). In a food processor, blend on high, scapes, ¼ - ½ cup extra virgin olive oil, carrot tops, juice from lime, a pinch of chili flake, & salt. Blend until smooth & allow to sit. After 5 minutes, taste & adjust seasoning as needed. Spoon over hot or chilled Frittata.
Uses from Broad Wing Farm Share(s): Fava Beans, Zucchini, Fennel, Chard
Shopping List: Pre-made Naan Bread, your favorite flatbread, or Focaccia, Whole Milk Mozzarella, Romano or Pecorino Cheese, Large Tomato or Can of Diced, fresh or dry Oregano & Thyme
Special Note: This recipe is celebrating the flavors of beautiful warm weather veggies & is not a typical flat bread pizza as you know it. You will essentially be eating most of the veggies nearly raw, with just enough warmth to melt the cheese. Great for a hot day! Also, a good recipe to have the kids help you with, as preparing the Fava Beans takes time.
Fava Beans | Husk the beans, discarding the shells. Bring a salted pot of water to boil, set a large bowl of very icy water to the side. Drop the beans into the water, allow to boil for 1 minute. Strain & immediately immerse in ice water. When chilled pinch a bean between 2 fingers, this will remove the bean from the peels.1-2 Fennel | Remove stems & fonds. Cut bulb in half & cut out core. Slice lengthwise & chop into small pieces 1 Zucchini | Remove ends & put in your vegetable freezer bag that we have started to collect. Slice into thin rounds1 Large Tomato | Remove core & put in your freezer bag. Slice into thin rounds1-2 cloves Bulb Garlic | ChoppedExtra Virgin olive oil |Salt, Pepper, & pinch Chili Flake |Mozzarella | If using fresh, pull into large chunks with your hands. Shred if not using freshPecorino or Romano & Herbs |
Pre-heat Oven to 400. If you have convection, 350 is fine, or set to pizza setting.
1 tbsp of olive oil in a medium pan over medium high heat. When oil starts to shimmer, add fennel & cook until nearly translucent. Add chopped garlic, cook 1 minute longer, top with chard leaves & remove from heat as the chard begins to wilt.
Lay out your flat breads or focaccia onto baking sheets. Start by layering the tomato slices on the bottom. (or drain can of chopped tomatoes & scatter on bread(s)
Spoon Chard/fennel mixture over tomatoes. Sprinkle salt & pepper to taste. Lay down zucchini coins & fava beans. Sprinkle with a few pinches of chili flake (optional)
In a small bowl, mix the Pecorino cheese with one 1tbsp ea. dry (or fresh) Thyme & Oregano. Top with some chopped fennel fonds.
Top veggies with Mozzarella, then sprinkle on the Pecorino. Put immediately in oven, & leave in only long enough for cheese to melt. Remove from oven, cut into pieces & enjoy!
Can be made ahead, & enjoyed at room temperature the next day. Vegetables should be prepared the day of making the flatbread.
Uses from Broad Wing Farm Share: Crispino Lettuce, Scallions, Red Radishes
Shopping List: Hunk of your favorite Blue Cheese to crumble, Champagne Vinegar, local Honey, Dijon style Mustard, Bunch Flat Leaf Parsley, Bunch Thyme ***optional ½ cup walnut pieces, toasted
Special Equipment: Juicer, Pepper Mill
Crispino Lettuce | washed & torn into large bite sized pieces by hand, or cut into ‘wedges’, present on platter or in a bowlBlue Cheese | Crumbled, set aside2-3 Scallions | chopped fine
Radish | Green tops removed (save in a plastic bag lines with a damp paper towel & toss into your next vegetable sauté). Trim radish & process through juicer, set juice aside2 tbsp Champagne Vinegar |1 tbsp Dijon Style Mustard |1 ½ tbsp Local Honey |2/3 cup Extra Virgin Olive OilSalt to tasteSmall handful of Thyme Sprigs | remove leaves from stems by pulling up from base with finger tips pinched. (put stems in freezer bag!) Chop lightly with a very sharp knife. Should come to about 4 tbsp chopped thyme1 bunch Parsley | leaves plucked (put stems in freezer bag!) & choppedFreshly Cracked Black Pepper
DirectionsTop lettuce with generous amount of crumbled blue cheese & sprinkle with sliced scallions.
In a small bowl, whisk together radish juice, vinegar, mustard, honey & salt. Whisk until thoroughly mixed. Drizzle in olive oil while whisking. Whisk in chopped herbs & allow to stand for 1 minute. Whisk again, & taste by dipping in a piece of lettuce. Adjust seasoning as needed.
When ready to serve, top lettuce with optional toasted walnut pieces & spoon on dressing, coating lettuce thoroughly. Crack on a generous amount of fresh black pepper & serve immediately.
Uses from Broadwing Farm Share(s): Kale, Scallions, >(Lion Share) Fennel, small Zucchini Squashes
Shopping List: 2 qts Chicken or Vegetable Stock, Coarse Ground Polenta, Mascarpone Cheese, very good Parmesan, such as Reggiano, your favorite sausage links >(Fox Box) 2 med Fennel Bulbs, 2-3 small Zucchini Squashes
Special Equipment: blender or food processor, rubber spatula, whisk
IngredientsKale | Remove stems by pinching your fingers up the base of the kale to the top. Discard stems.Bulb Garlic | 5 cloves, bases trimmed½ bunch scallions | green & white ends cut into 1-inch lengthsExtra Virgin Olive Oil |2 cups Polenta | ¼ cupChicken (or veg) Stock | 7 cups1 cup Parmesan | shredded fineMascarpone | 3 tbspChicken (or veg) Stock | 7 cups2-3 Fennel Bulbs | Fronds/stems removed**, base removed, cut in half, core removed with a small sharp knife, fennel sliced lengthwise2-3 Small Zucchini Squashes | Ends removed, cut in half (if squash is long), halved lengthwiseYour favorite link sausageSalt & pepper to taste
DirectionsMake Kale Puree: Crush 4 cloves of the garlic; place one clove at a time under a large knife, laying the blade flat over the garlic, & pound lightly with the palm of your hand. Put crushed cloves in a medium pot filled with cold water & seasoned with salt to make the water lightly salty. When water boils, add kale, making sure it is submerged. Cook uncovered until kale is tender, about 2-3 minutes.
Fill a medium sized bowl with 3 trays of ice cubes, then cold water.
Remove kale pot from heat. Carefully drain in colander & immediately submerge kale into iced water. Separate garlic cloves, setting them aside. When ice has dissolved, put kale back in colander & strain. Take kale into hands & squeeze out as much water as possible, set flat on paper towels.
In a food processor, combine kale, cooked & remaining raw garlic clove, prepared scallion lengths, ½ cup of olive oil, & salt to taste. Blend until smooth, stopping periodically to scrape down sides with rubber spatula. Set puree aside.
Make Polenta: In a large, heavy bottom pot, over medium high heat, pour in chicken stock, salt & pepper to taste. Whisk in the polenta, stirring continuously until polenta is incorporated into water without lumps. When pot begins to simmer, turn heat down to low & begin to whisk regularly every couple minute’s, making sure polenta isn’t sticking to the bottom of the pot. Polenta will begin to thicken as it cooks; cooking time will total about 45 minutes (polenta begins to become shiny). When polenta is cooked, remove from heat & whisk in parmesan. Taste & adjust seasonings as needed.
Cook your sausage with the preferred method & set aside.
In a sauté pan over medium high heat, add 1 tbsp of olive oil to coat the bottom. When oil shimmers, add fennel & salt/pepper to taste. When cooked, set fennel aside & return pan to heat with a bit more oil. When it shimmers again, remove from heat, & being careful of splatter, add squashes, halved side down. Return to heat, add salt/pepper. Leave squash until it begins to pull away from the bottom of the pan, then turn off heat & remove squash. Halved side should be golden brown.
Check temperature on polenta, it should still be hot. If it isn’t, quickly re-heat over low heat, whisking constantly (add remaining chicken stock if polenta appears too stiff). Remove from heat at 1st sign of bubbling. Swirl in kale puree & mascarpone cheese. Spoon polenta into shallow bowls. Top with a layer of cooked fennel, a couple pieces of squash, & a sausage. Garnish with a pretty drape of a fennel frond. Enjoy immediately!
** Fennel Fronds are pretty & edible as garnish, tossed in a green salad, or made into their own salad with citrus & beets. If you are a fan of fennel flavor, stems can be stuffed in the cavity of a roasting chicken, or left whole & added to a simmering pasta sauce, (remove before using finished sauce). Whole stems can also be added to the pan of a searing pork chop or throw a couple in your freezer bag of vegetable scraps.
Pro Tip: If you decide you want to grill your sausage, grill your squash at the same time! Just toss squash liberally in olive oil, salt & pepper before throwing on the grill. The charred textures will be nice against the soft fennel & the creamy polenta.
Uses from Broad Wing Farm Share: Sugar Snap Peas
Shopping List: Good .5 lb. piece of Smoked Ham** (not sliced), 8oz cup plain Greek Yogurt (reduced fat is OK if you prefer it), Local Honey, Apple Cider Vinegar, Lemon for juicing, Dijon style Mustard
Special Tools: Whisk
**smoked or roasted chicken may be substituted for ham if preferred
All peas | Hold the pea at the center with the trimmed end at the top. With a small knife (or use your fingers), pull that end down towards the opposite end & discard the string that comes with it.
.5 lb. Ham | Cut into small, bite sized cubesExtra Virgin Olive Oil | ½ cupApple Cider Vinegar | ¼ cupLocal Honey | ¼ cupLemon Juice | 2 tbsp1 clove garlic | chopped very fineDijon Mustard | ½ cupPlain Greek Yogurt | 1 cupSalt & Pepper to tasteDirections
Put prepared peas & cubed ham in a presentation bowl.
Prepare dressing: In a small bowl whisk together yogurt & mustard. In a medium bowl whisk olive oil, vinegar, honey, lemon juice, & garlic. When thoroughly mixed, whisk in yogurt/mustard blend, scraping sides with a rubber spatula. Taste dressing by dipping a piece of ham & adjust seasonings – this is when you want to add salt & pepper. If you want the dressing to be brighter, add a squeeze more lemon juice. Spoon dressing over salad & serve immediately. Leftover’s will hold nicely, though peas won’t be as crisp.
Uses from Broad Wing Farm Share(s): Arugula, Scallions
Shopping List: Parsley Bunch, Mint Bunch, (optional) Marjoram Bunch, Sherry Vinegar, 2 Limes for juice, Red pepper Flakes
Special Equipment: Food Processor (is ideal, a strong blender will work, but it won’t do as well), Rubber Spatula
Bulb Garlic, 4 cloves) | base removedArugula | Any stems removedParsley Bunch | Washed, leaves plucked from stems, put stems in your freezer bag½ Mint Bunch | Washed, leaves plucked from stems, stems saved for iced tea, lemonade, or flavoring cold water¼ Marjoram Bunch (optional) | Washed, leaves plucked from stems, put stems in your freezer bag6 Scallions | Ends removed, cut into 2” lengths¼ cup Sherry Vinegar Juice of 1 Lime|1 cup or more Extra Virgin olive oil |Salt to taste |1-2 pinches Chili Flake |Directions
Put whole trimmed garlic cloves in food processor. Pack on top, arugula, all herbs & scallions. Add all liquids, including 1 cup of olive oil & salt to taste. Process on high. Scrape sides of processor & blend again. Allow to stand for 5 minutes. Taste & adjust seasonings as needed. More acid, add a splash of vinegar, more brightness, add more lime juice. Care for more mint, pulse in more. Also add more salt if needed. Dressing should be smooth & loose with olive oil, not chunky, so depending on final bulk of the herbs & arugula, add more olive oil if needed. Don’t be afraid to add more garlic, if that’s what you like! At this time, add chili flake & blend with seasoning adjustments.
This sauce can be used as a condiment spooned on top meat, such as a grilled steak or lamb chops. It also can be used as a spread on a vegetarian sandwich or delicious with a sandwich of salami. Also, a great dressing for pasta salad. Holds in refrigerator for a couple weeks – top will turn brown but it’s still tasty!!