Persephone Farm

Sustainably Grown Vegetables & Flowers – Indianola, Washington

Recipes

Broccoli Rabe AKA…

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Right away subscribers found rabe in their boxes.

“Perhaps more than any other vegetable, broccoli rabe is known by various names, including rapini, broccoli raab (pronounced rob), raab, rape, rapa, broccoli di rape and rappi. In the U.S., it is most commonly called broccoli rabe or rapini. It is not, however, the same thing as broccolini or baby broccoli, which are much sweeter.”

So says, San Diego food writer Susan Russo in an article on npr.org (June 7, 2010).

She writes about growing up eating broccoli rabe every Sunday. It was a staple in the Italian-centric area of Rhode Island where her family resided. She says “You don’t have to be Italian to eat broccoli rabe” and shares favorite recipes that sound pretty darn good. Pictures included.

Broccoli Rabe, Fennel And Hot Sausage Pizza
Lemony Broccoli Rabe And Cannellini Bean Crostini
Broccoli Rabe And Mushroom Frittata With Grape Tomato Salsa

Read the article and recipes here.
Susan is a farmers market fan, her web site is Food Blogga.

Broccoli Rabe and Pasta With Garlic, Anchovy and Hot Pepper

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Ingredients

2 bunches of broccoli rabe

salt to taste

2 garlic cloves, minced

3 T extra-virgin olive oil

6 oil-packed anchovy fillets or to taste

1 t hot red pepper flakes or 1 small dried red chili, chopped, seeds and all

1 lb orecchiette, cavatelli or other pasta

4 quarts water

freshly ground black pepper to taste

grated Parmesan or pecorino cheese

Instructions

Clean and coarsely chop the broccoli rabe.

Bring about 1 inch of lightly salted water to a boil in a heavy saucepan. Add the broccoli rabe and cook until it is tender and only a few tablespoons of liquid are left in the bottom of the pan-about 5 to 10 minutes, depending on how finely the vegetable is chopped.

Set the pan of broccoli rabe aside, but keep it warm.

In a separate skillet or sauté pan, gently sauté the garlic in the olive oil until it is soft, then melt in the anchovy fillets by crushing them in the garlicky oil with a fork.

Add the red pepper and stir to mix well.

Turn the garlic-pepper oil into the broccoli rabe and mix.

Cook the pasta in lightly salted boiling water until done. Drain the pasta and immediately combine with the seasoned broccoli rabe. Turn it into a warm serving bowl, add pepper, and serve immediately.

You can pass grated cheese at the table.

Recipe from GourmetSleuth.com

Potato and Leek Soup

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A bounty of beautiful leeks were in subscriber’s boxes last Wednesday. Before becoming a subscriber last year I don’t recall ever having fresh leeks in our fridge. This year, I’ve vowed to be more ambitious with the veg, not just stir fries. With the wet, chilly weather we’ve been having it seemed appropriate to try making soup. I know, potato leek soup, that sounds like winter comfort food. Well, it’s spring in western washington, soup is on! So in the Central Market parking lot, a quick iPhone google turned up this winner:

Potato and Leek Soup by Emeril Lagasse
82 reviews, 5 stars, it must be good. And it was. I followed the recipe, but many reviewers made substitutions and still loved the results. We still have leeks left to stir fry, I think a quiche is too advanced for this cook. I must admit this is the first (but not the last) time I’ve made soup that didn’t involve opening a can.

~Leslie (CSA Subscriber)

Lettuce and Tarragon Soup

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6 servings

2 medium leeks (about 1 1/2 lbs.)

4 Tbs. unsalted butter

1 clove garlic, finely chopped

4 cups homemade, or canned, low-sodium chicken stock, or golden vegetable stock

About 1 tps salt, less if using canned stock

1 medium head romaine lettuce, with the outer, deep green leaves

1/4 cup fresh French tarragon leaves

Freshly ground black pepper

Optional garnish: creme fraiche or sour cream, and heavy cream

1-Cut off and discard tops of leeks at point where they turn from light to dark green. Split rest lengthwise in half, keeping roots attached so the layers won’t fall apart. Wash thoroughly. Thinly slice into half circles and discard roots. Melt butter in a large (4 quart) saucepan over medium heat. Add leeks, and garlic, and cook, stirring often, until softened and just beginning to turn golden, about 10 minutes.  Add stock and salt (omit if using canned stock) and simmer. Turn heat to low and cover, and cook at a bubbling simmer for 15 minutes to further soften leeks. (The soup may be made up to this point up to two days ahead and stored covered in refrigerator.)

2–Slice whole head of romaine lettuce crosswise into one-inch thick strips (you don’t need to separate the leaves first) and discard the base. Wash and drain the lettuce. Stir the lettuce into the soup, increase the heat to medium, and cook uncovered until the lettuce is wilted and softened, about 5 minutes.

3–Stir in the tarragon leaves. Put half of the soup in an electric blender (you can use a food processor but the soup won’t be as smooth). Holding down the lid, turn blender on to low, then gradually increase to high until soup is very smooth. Pour the pureed soup into a second saucepan and repeat with the remaining soup. Gently reheat all the soup, tasting and seasoning if needed with salt and pepper. Serve in warmed bowls.

4–If you wish to garnish with cream, vigerously stir the creme fraiche with a teaspoon and thin it with cream until it falls off the spoon in a thick stream. Hold a spoonful of the cream about 6 inches above the bowl and let it fall in a circular or zigzag pattern onto the soup.

(Herb substitutions–Use 1 cup chervil, gently packed, or two Tbs. lovage leaves in place of the tarragon.)

Leek and Goat Cheese Quiche

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The center of the quiche will be surprisingly soft when it comes out of the oven, but the filling will continue to set (and sink somewhat) as it cools. If the pie shell has been previously baked and cooled, place it in the preheating oven for about five minutes to warm it, taking care it does not burn. Because ingredients in the variations that follow are bulkier, the amount of custard mixture has been reduced to prevent overflowing the crust. Be sure to wash the leeks thoroughly to remove any grit.

2 medium leeks–washed and cut into 2-inch dice (about 2 cups)

2 Tablespoons unsalted butter

2 large eggs

2 large egg yolks

3/4 cup whole milk

3/4 cup heavy cream

1/2 tsp table salt

1/2 tsp ground white pepper

pinch fresh grated nutmeg

4 oz. mild goat cheese broken into 1/2-inch pieces

1 nine-inch partially baked pie shell (warm) baked until light golden brown, 5-6 minutes

1–Adjust oven rack to center position and heat to 375 degrees. Saute’ white leek parts in butter over medium heat until soft; 5-7 minutes. Meanwhile, whisk all remaining ingredients, except goat cheese, in medium bowl

2–Spread goat cheese and leeks evenly over bottom of the warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean. Center should feel set, but soft like gelatin, 32-35 minutes. Transfer quiche to rack to cool. Serve warm or at room temp.

Serves 8