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!!
Uses from Broad Wing Farm Share: Scallions
Shopping List: Loaf of your favorite crusty bread, 1 lb. Fontina Cheese, ½ lb. Feta Cheese, 1 block plain cream cheese, 1 large red bell pepper, slivered almonds, 2 lemons for juice, chili flake, sweet cream butter
Special Equipment: BBQ, Mixer, Food Processor or Blender
8-10 Scallions | Ends trimmedRed Bell Pepper | Toss both of the above very lightly in olive oil1 cup slivered almonds | Well toastedFeta | crumbleCream Cheese | Room temperatureLemon | juice of 1Bread | slicedButter | room temperatureSalt & pinch Chili Flake |
Heat BBQ to very hot.
Put bell pepper above hottest part of coals, green onions around the cooler areas. Allow green onions to char, remove from heat when charred & cooked, set aside. Allow pepper skin to char until evenly black on all sides. Immediately remove from heat seal in a Tupperware style container or in a ziplock bag. Set aside. Allow BBQ to cool.
Chop all green onions into small pieces with a very sharp knife, set aside
Grate Fontina Cheese, set aside
In mixer bowl: Cream cheese, crumbled feta, charred green onions, lemon juice, chili flake. Blend with paddle attachment on low until thoroughly mixed, but still very chunky.
Remove pepper from container & slide the charred skins off the pepper. Remove & discard top & seeds with fingers. If white inner webbing of the pepper remains when seeds are removed, scrape them off with a small knife & discard. Put pepper, almonds, & a tbsp of olive oil in food processor or blender & blend until very smooth. Add salt & pepper, blend again, taste & adjust seasoning as needed.
Heat BBQ again to medium.
Spread butter on one slice of bread. Put butter side down onto a medium sized piece of foil. Pile grated cheese on top of bread slice. Spread 2nd piece of bread with Feta Cheese mix & put on top of grated cheese, carefully spreading butter on the top half of bread & wrapping sandwich entirely with foil. Repeat, making as many sandwiches as necessary.
Put foil packets on BBQ, but don’t go far, they will cook fast! You will feel the bread beginning to toast, you’ll hear the butter sizzle, flip & repeat so both sides are toasted.
To prepare for eating, put a healthy dollop of the red pepper mix on as many plates as are people. Carefully open foil & cut sandwiches in half. Dunk sandwich into spread & enjoy with gusto!!
Pro Tip: Add some shredded roast chicken to this sandwich if you want some protein! Position chicken on top of grated Fontina cheese & prepare as described above. It is delicious!
Uses from Broad Wing Farm Share(s): Napa Cabbage, Scallion,
(Lion) > Squash, Fennel
Shopping List: Pink Peppercorns (black can be used if pink unavailable) 1lb ground pork, 1 pkg bacon, red wine vinegar, 1 qt chicken broth, 1 28 oz can crushed tomatoes, bay leaves, (Fox)> 1-2 small zucchini or yellow squash, 2-3 small fennel bulbs
Special Equipment: Pepper Mill to grind peppercorns**, medium sized baking dish
IngredientsNapa Cabbage Head | base removed, leaves gently separated1# Ground Pork |6 bacon slices | chopped, reserved in half
2-3 Fennel Bulbs | Fronds/stems removed**, base removed, cut in half, core removed with a small sharp knife, fennel diced smallBulb Garlic | 2-3 cloves, base removed, chopped fine½ bunch scallions | chopped, green & white ends1/8 tsp Grated Nutmeg |Salt to taste ¼ tsp Ground Pink Peppercorns (or more) to taste
1 medium yellow onion | chopped small
1-2 celery stalks | chopped small
1-2 small squashes | cut in half lengthwise, seeds removed with the quick scrape of a teaspoon, seeds discarded, squash chopped into small pieces1 tbsp red wine vinegar |
1 28oz can | Crushed Tomatoes1 cup chicken stock |1- 2 bay leaves |
Prepare the Cabbage: Shingle about 12 cabbage leaves into a heat safe medium bowl. (set aside remaining core & leaves for use later)
Boil a full teapot of hot water. Pour over cabbage leaves in bowl, ensuring leaves are covered with the hot water (place a small plate on top to weigh down leaves if necessary). Allow to stand for 5 minutes. Carefully drain hot wat from cabbage. Put a tray of ice cubes in the bowl with the cabbage & cover with cold water. Allow to stand in fridge for 30 minutes, then drain cabbage, pat leaves dry, & set aside at room temperature.
In a heavy bottom medium sized skillet or sauté pan, set half the chopped bacon on medium high heat. Grind in a turns of pink peppercorns (or black pepper). When bacon begins to cook & grease starts to render, add ground pork & fennel. Cook until almost brown, stirring & scraping the bottom as needed to avoid sticking. When nearly brown, add garlic, scallions, nutmeg, salt, & generous grinds of pink peppercorn (if using black, season to taste). When pork has cooked through, remove from heat. Allow to sit at room temperature, placing pan at a slant, so any excess grease drains forward & can be more easily removed.
In another medium skillet or sauté pan, set the other half of the chopped bacon on medium high heat. When bacon begins to cook & grease starts to render, add onion, celery, & squashes. Cook until onions are soft stirring & scraping the bottom as needed to avoid sticking. When pan starts to brown at the bottom, add any remaining cabbage leaves (sliced thin or stems removed & torn with hands), red wine vinegar & ½ the chicken stock, scaping the brown bits up. Then add remaining stock & crushed tomatoes. Allow to simmer on very low heat while preparing cabbage rolls (remove from heat when stock has evaporated, taste, & season with salt if needed).
Prepare the rolls: On a clean surface, lay out the cabbage leaves, the core side of the leaf facing you. Carefully spoon even amounts of the drained pork filling horizontally down the center of each leaf. To roll, fold over the left side of the leaf, then the right, so pork is covered on either side. Tuck up & over the core side of the leaf, pressing down the filling, then rolling up away from you, tucking in sides as needed. (rolls can be prepared a couple days in advance if desired, just don’t add to sauce until ready to serve).
Pre-heat oven to 375. Remove bay leaves from tomato sauce & pour a thin layer of sauce, covering the bottom of the baking dish. Carefully place rolls onto the sauce, holding the top of the roll closed with your fingers as you transfer. Cover with remaining tomato sauce.
Bake uncovered until sauce is simmering & slightly browned, rolls are heated through. Turning the dish once through the cooking process. Serve immediately. Garnish with a pretty drape of a fennel frond. Can be offered with buttered noodles, leftover cooked rice, a hunk of warmed chewy bread, or by itself!
** 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.
Uses from Broad Wing Farm Share: Beets
Shopping List: Old Fashioned Rolled Oats, Cocoa Powder, Maple Syrup, Nut Butter of your choice (almond, hazelnut, or sunflower are complimentary), Milk or unsweetened Non-Dairy alternative, 2 pints raspberries, Dark Chocolate Nibs,
Discs, or Bar for Chopping
Special Equipment: Strong Blender (or) Food Processor, mason jars, or stemless wine glasses
2 tbsp Nut Butter |
‘Beet Puree’| see directions
DirectionsFirst make beet puree. In a food processor (or strong blender), blend peeled beets & one pint of raspberries until very smooth. Add a squeeze of lemon juice if the blend appears dry or isn’t reaching a smooth consistency. If raspberry seeds bother you, put a strainer over a medium glass bowl & pour mix into a mesh strainer. ‘Push’ the mix through the strainer with a rubber spatula using back & forth strokes. Discard seeds & put bowl covered in the fridge.
Split dry oats amongst 4 mason jars. In a blender, blend milk, cocoa powder, maple syrup, nut butter, & ½ cup beet puree. Blend until very smooth. Stir mix into mason jars, making sure the bottom of the jar is well mixed with the top of the jar.
Cover jars & refrigerate over night (or a minimum of 4 hours)
When ready to serve, uncover, top with a dollop of beet puree, fresh raspberries & chopped dark chocolate. Fresh whipped cream is also a nice addition.
Uses from Broadwing Farm Share: Turnips, Scallions, Salad Mix, Carrots, Head Lettuce, Microgreens, Parsley
Shopping List: Dijon Style Mustard, Dry Oregano Flakes, Chardonnay Vinegar (or very good white wine vinegar), any other vegetables you want to add
Special Tools: Very strong Blender or Food ProcessorIngredients3 large turnips | greens removed, sliced carefully into coins with small sharp knife. ¼ - ½ bunch carrots | greens removed; carrots sliced carefully lengthwise with a small sharp knife. Pieces should be manageable with one bite. Carrot tops should be plucked, setting aside frills. Place stems in a container & in freezer (we will use this later in the year for veg stock!)Store both carrots & turnips in a container with water with a couple ice cubes.1-2 Lettuce Heads | Slice lengthwise in half & cut into strips, then in bite sized pieces, or for soft lettuce, tear into pieces gently with hands¼ cup Parsley | choppedAll of your Salad Mix & Microgreens (optional)
1/2 bunch scallions | cut into 3” lengths1 cup olive oil |1 tbsp Dijon Style Mustard |2 tbsp Dry Oregano Flakes |2/3 cup Chardonnay Vinegar |Salt & Pepper
Make dressing 1st:
In a medium non-reactive bowl, allow Oregano flakes to rest mixed in with the vinegar.
In a blender or food processor place scallions, mustard, & half of the oil, salt & pepper. Blend on high slowly drizzling in rest of oil. Scallions should be blended evenly, no obtrusive large pieces. Whisk this oil mixture in with vinegar, season with salt & pepper & allow to stand.
Prepare all of your vegetables
In a LARGE serving bowl, put lettuce, salad mix, chopped parsley, & plucked carrot tops. Toss lightly with hands. Drain carrots & turnips thoroughly; toss into bowl. Add any other vegetables you purchased.
Taste Dressing by dipping a vegetable or piece of lettuce into the whisked mixture. Adjust seasoning as needed.
IMMEDIATLEY BEFORE SERVING, whisk in ¼ - ½ of dressing (depending on personal preference). Heavier vegetables will fall to the bottom. Bring these to the top & lightly mix in optional Microgreens. Serve immediately. This salad will not hold overnight, it must be consumed when dressing has been added. If you wish to eat the following day, refrigerate salad separately from dressing. When ready to serve, bring dressing to room temperature before tossing.
Kohlrabi Oven Fries with Carrot Ketchup
Uses from Broadwing Farm Share: Kohlrabi, Parsley, Carrots
Shopping List: Ketchup, Apple Cider Vinegar, Onion Powder, Granulated Garlic
Special Tools: Parchment Paper, very strong Blender or Food Processor
Ingredients1 bunch Kohlrabi | purple &/or white, greens removed**Canola, Olive, or Oil of choice |Salt & Pepper to taste¼ c chopped Parsley
1.5 c Carrots | cut into rounds, about ½ inch thickOlive Oil |2 tbsp Apple Cider Vinegar |½ tsp Onion Powder |½ tsp Granulated Garlic |2/3 cup your favorite ketchup |Salt & Pepper to taste
DirectionsPre-heat oven to 350 degrees, put on ‘Convection’ if oven has this option
If oven has Convection, this will speed up cooking times
Once washed, remove greens from Kohlrabi bulbs & set aside. Pat very dry & peel the bulbs, removing the fibrous layer. Cut into half inch-thick discs, & slice discs into sticks.
Adding one tbsp at a time, toss the ‘fries’ in oil of choice until lightly coated. Add pepper to taste. Place in single layer on baking pan, fries should not be touching, layer on 2 pans if necessary.
Toss carrot rounds in olive oil following this same method, but toss in salt & pepper to taste. Line a baking pan with parchment & put carrots down in one even layer. Put carrots in oven rotating pan once, & stirring carrots once, cook until soft & lightly brown. Once browned, remove pan from oven, sprinkle with a bit of water, about 1 tbsp & return carrots to oven until very soft. Do not allow to burn.
While carrots are cooking, in a medium non-reactive bowl, mix vinegar, garlic & onion powder, allow to stand.
When carrots have cooked, remove from oven & increase temperature to 450 degrees (400 if convection).
Put kohlrabi sticks in oven. Repeat process of rotating pan & stirring sticks once. Cook until browned, not burned.
While kohlrabi is cooking, place ketchup, vinegar mixture, & carrots in blender or food processor. Blend until smooth. If mix is too thick, add a bit of water (1 tsp at a time) & blend. Taste & adjust seasoning as needed (keep in mind Kohlrabi has salt & pepper). If a sweeter ketchup is desired, add 1 tsp of local honey.
Straight from oven, put cooked Kohlrabi into a mixing bowl. Toss with salt & chopped parsley. Serve immediately with ketchup on the side.
Kohlrabi can also be put in an air fryer or deep fried, if this is your preference
**Kohlrabi Greens can be offered on the side as a sautéed green with olive oil, salt & a pinch of chili flake. To store for later use, wrap in a damp paper towel & store in a container or Ziplock in the fridge.