Brockley Farmaceuticals: csa l!

Wednesday, April 20, 2011

csa l!

roasting a twenty five pound turkey tomorrow in honor of csa one 2011. thought about picking wild greens for everyone and then i thought that really defeats the purpose. dandelion leaves, dock leaves and wild mustard is hitting right now bigtime. its everywhere if you know how to identify it. next week domestic greens. tomorrow eggs and miso and a turkey sandwich. barb has miso newsletter.

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Tuscan-Kale Salad

Courtesy of Kathleen Maynard

Ingredients

4-6 cups kale, loosely packed, sliced leaves of kale
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan
1/2 cup freshly made bread crumbs from lightly toasted bread

Instructions

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes.
Pour over kale in serving bowl and toss well.
Add 2/3 of the cheese and toss again.
Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.

Kale-Cliantro Pesto

Kale-Cilantro Pesto

4 C kale
1/2 – 3/4 C cilantro
1/4 C roasted, unsalted cashews
1 T olive oil
1 T lemon juice
3 T water (or more olive oil)
2 cloves garlic, minced
1 t salt
1/2 – 3/4 t black pepper

Typically pesto is made from uncooked ingredients, but I decided to blanch the kale for a minute before making the sauce. Blanching tends to help tone down some of the bitterness in leafy greens. If you decide to blanch, bring a pot of water to boil, toss in the kale and let it cook for about a minute. Plunge the kale into an ice bath once that minute it over to stop the cooking and then drain it.

Toss the cashews into a coffee grinder, preferably one not used to grind coffee or you’re gonna get some off flavors. Grind up the cashews.
Place all the ingredients in a food processor and pulse until everything is evenly combined. Toss the pasta with the pesto. (From Parsnips and Sprockets Blog).

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Wednesday, April 20, 2011

csa l!

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