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Kale Chips

June 26, 2011 in Recipes by Leslie

Thanks to 10 year old Bainbridge Island CSA subscriber, Jianna, for contributing this recipe. Also check out her Mom’s recipe for Lentil Kale Sausage Stew.

1 large bunch of kale
3 1/2 tsp olive oil
salt to taste

Preheat oven to 350 degrees. Cut kale leaves off stem into bite size peices and lay out on cookie sheet. Drizzle olive oil on leaves. Salt lightly. Bake in oven until crispy and light brown (7-8 minutes). Salt lightly.

Enjoy your healthy snack!

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Lentil Kale Sausage Stew

June 26, 2011 in Recipes by Leslie

Thanks to Bainbridge Island CSA subscriber, Kassia, for contributing this recipe. (Adapted from the recipe printed on the back of the lentil bag!)

2 carrots, chopped
1 large onion chopped
1 large clove garlic chopped
1 Tbsp olive oil
1 lb chicken or turkey Italian sausage, sliced
1 lb lentils
4 cup vegetable broth
1 tsp sage
1 tsp thyme
1/2 tsp pepper
1/2 tsp salt
1 lb chopped kale (washed)

Saute carrots, onion, garlic in the olive oil on med-hi heat for 10 minutes until onion is soft. Stir in sausage and lentils and cook for another 8-10 minutes. Add broth, sage, thyme and salt & pepper. Cook on low for 30-40 minutes. Stir in kale and cook for 20-30 minutes. Tastes especially good when served with a fresh loaf of bread or freshly baked rolls.

Note from Kassia: My kids LOVE this recipe! I often cook the sausages whole in the stew, then remove them, slice, and stir back into the stew for the final 10 minutes of cooking.

And checkout Kassia’s daughter Jianna’s recipe for Kale Chips.

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Caramelized Leeks

June 8, 2011 in Recipes by Leslie | 1 comment

Prep Time: 20 minutes
Cooking Time: 40 minutes
Serves: 4

Ingredients:
2 medium leeks
½ tbsp soft brown sugar
1 tbsp olive oil
Salt and pepper
1 knob of butter
Chopped parsley

Instructions:

  • Trim off the root and top edges of the leeks, leaving the green part intact. Split lengthwise and wash each layer very thoroughly (leeks can be quite gritty if not thoroughly washed.)
  • Heat the olive oil and butter together over gentle heat; when melted and blended add the leeks and toss well. Cook slowly for about ten minutes or until the leeks start to soften.
  • Sprinkle over the sugar and mix once the sugar starts to melt; continue to cook for about 15-20 minutes, adding a small amount of hot water if the mixture starts to stick.
  • The oriental origin of this recipe makers it ideal to serve with egg noodles. The leeks can be served either over a bed of noodles and garnished with the parsley, or the ingredients can be mixed together.

Source: Riverford Organic Vegetables

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Leek Bread Pudding

June 8, 2011 in Recipes by Leslie

Adapted by the New York Times from “Ad Hoc at Home” by Thomas Keller (Artisan, 2009)

Time: 2 1/2 hours (1 hour for preparation and 1 1/2 hours for baking)

2 cups 1/2-inch-thick slices leeks, white and light green parts only, cleaned and rinsed
Kosher salt
4 tablespoons (2 ounces) unsalted butter
Freshly ground black pepper
12 cups 1-inch-cubed crustless brioche or Pullman loaf
1 tablespoon finely chopped chives
1 teaspoon fresh thyme leaves
3 large eggs
3 cups whole milk
3 cups heavy cream
Freshly grated nutmeg
1 cup shredded Comté or Emmenthaler cheese.

  1. Place a medium sauté pan over medium-high heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, about 5 minutes, then reduce heat to medium-low. Stir in butter. Cover and cook, stirring occasionally, until leeks are very soft, about 30 minutes. Adjust salt and pepper to taste.
  2. Preheat oven to 350 degrees. While leeks are cooking, spread bread cubes on a baking sheet and bake until dry and pale gold, about 20 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.
  3. Add leeks, chives and thyme to the bowl of bread; toss well. In another large bowl, lightly whisk the eggs, then whisk in milk, cream, a generous pinch of salt, pepper to taste and a pinch of nutmeg.
  4. Sprinkle 1/4 cup shredded cheese in bottom of a 9-by-13-inch baking pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 1/4 cup cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.
  5. Add remaining milk mixture, letting some bread cubes protrude. Sprinkle with salt and remaining cheese. Bake until pudding is set and top is brown and bubbling, about 1 1/2 hours. Serve hot.

Yield: 12 servings as a side dish.

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Subscriber Orientation & First Pickup June 1

May 21, 2011 in CSA, News by Leslie

Wednesday, June 1 5:30-7:30 pm

Hors D’oeuvres • Lots of New Information • Garden Tour • First Produce Pickup

CSA subscribers: You are invited to bring your family and join us for an evening at the farm. See your summer vegetables growing! Taste a leaf of sweet Fennel or sour Sorrel as you stroll the fields. (No dogs please. Our chickens and peacocks are free-ranging) It is quite important that at least one member of each subscriber household attend. After this meeting, our pickups will be on a self-serve basis and must run smoothly for everyone to get his/her share of the just-harvested bounty.

We’ll explain the system at the orientation, as well as sign you up for bread, cheese or egg shares, or other delectable additions to our own farm’s harvest, if you’re interested. Each of these is an add-on to the CSA, a delicious way to support local producers, and an opportunity to collect an even more abundant basket each week.

Your first vegetables of this season will be ready for you to take home. The distribution will come at the end of the evening for new subscribers. Returnees may pay their balance, grab veggies and go if you like. Bring a bag or box to carry your bounty down the driveway. Please park on Midway or in the designated pasture area halfway up the drive. Our parking area at the orientation site is limited, please, to those who cannot make the 100-yard walk up the hill.

Your final payment will be due at the orientation. Most full shares have already paid a $250 deposit—the balance is $400. Split shares sent a $150 deposit and have $350 remaining. Checks should be made payable to Persephone Farm.

Rebecca, Louisa, Bill and our apprentices are very excited to see this program starting for another glorious season. We look forward to meeting all our new subscribers and seeing the familiar faces of friends and neighbors.

PERSEPHONE (Greek Goddess of Spring, Flowers, and Rebirth)

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Chinese Cabbage for Lunch

May 17, 2011 in Recipes by Leslie

Chinese cabbage with black bean sauce

Rinsed Chinese cabbage

Steaming the cabbage

Today I got a small head of Chinese cabbage from the farm. Rebecca says its “Blues” Chinese cabbage from Fedco Seeds. Fedco Seeds is her favorite seed company, both for their products as well as their vision. Fedco is a cooperative and offers a large selection of certified organic cultivars and regional heirloom varieties.

So back to lunch… I’m not a hardcore foodie, if I’m going to cook it’s got to be simple and easy, especially at lunchtime. I’m a fan of prepared condiments and sauces. In this dish I used prepared Chinese black bean sauce, and Sriracha hot chili sauce for a little spice (find both in the Asian section of your grocery store, Central Market in Poulsbo has a good selection.

Easy Chinese Cabbage with black bean sauce

  • Rinse and chop cabbage
  • Heat a small amount of water in a large pan
  • Add the cabbage and steam for a couple of minutes until it wilts and the most of the water cooks away
  • Add a couple of heaping teaspoons of black bean sauce and cook a minute or two more
  • Stir in a drizzle of sesame oil
  • Top with hot chili sauce to taste

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