1 large onion (or two small) chopped
8 cloves of garlic minced
6 c stock
1 lb cranberry beans cooked
1 can (6 ounces) tomato paste
½ small celeriac, peeled and cut into small pieces
1 tsp or more red pepper flakes
1 lb chopped kale
1/2 cup cornmeal
1/2 cup water
1 tsp ground cumin
Juice of half a lemon
freshly ground black pepper
Green onions or fresh cilantro for garnish
1. Dump all but garnish, water, lemon juice and cornmeal in pot and simmer until the kale is tender.
2. Mix the cornmeal, water and lemon juice into paste and pour it slowly into the simmering stew. Simmer
another 15 minutes.
3. Garnish with chopped green onions and/or fresh cilantro.
[This recipe was pulled from the CSA 2007 archives; Unsure of source.]
1 bunch Swiss chard
3 tablespoons butter
1 tablespoon olive oil
1 tablespoons chopped fresh rosemary
1/3 cup raisins or golden raisins
2 tablespoons pine nuts
salt and freshly-ground black pepper, to taste
1. Remove the chard stems and the thick central vein from each leaf. Chop the leaves very
2. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.
3. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes.
4. Season with salt and pepper and serve immediately.
1 ½ lbs. kale
2 tbsp. extra-virgin olive oil
2 medium onions, halved and sliced thin
½ tsp. sugar
2 tbsp. balsamic vinegar
Freshly ground black pepper
1. Bring 4 quarts of water to a boil in a large pot.
2. Wash the kale in several changes of cold water, stripping off the leafy green portion from both sides of the central vein. Discard the veins and rip the leafy portions in small pieces.
3. Add the kale and 1 teaspoon salt to the water. Cover and cook, stirring occasionally, until the kale is tender, about 8 minutes. Drain well.
4. Heat the oil in a large skillet set over medium heat. Add the onions and cook, stirring occasionally, until golden brown, 12 to 15 minutes.
5. Sprinkle with the sugar and continue cooking until the onions are a rich brown color, about 10 minutes. Lower the heat if at anytime the onions start to burn.
6. Add the kale and cook, tossing well, until heated through and evenly flavored with the onions, 1 to 2 minutes.
7. Add the vinegar and a generous amount of pepper.
8. Adjust the seasonings and serve immediately.
1 1/2 lbs kohlrabi
2 tablespoons butter
1/4 cup vegetable stock or chicken stock
1 teaspoon fresh tarragon, finely chopped
salt & pepper
chopped fresh parsley
1. Peel kohlrabi and cut into 1/4 inch disks or strips.
2. Place butter in skillet and melt. Over medium heat add the kohlrabi, adjust heat if necessary so that butter does not brown. Toss to coat kohlrabi with butter. Sprinkle in tarragon and add the stock. Cover and continue to cook approximately 10-15 minutes, until slightly tender. Uncover and turn the heat up a bit. Cook until the kohlrabi is slightly colored.
3. Add freshly ground pepper and salt and sprinkle with fresh parsley to taste.
Calorie for calorie, leafy green vegetables like spinach with their delicate texture and jade green color provide more nutrients than any other food. Researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents. Spinach is known to help prevent prostate, ovarian, and colon cancer. It’s also good for the bones, the heart and is anti-inflamatory. Apparently spinach does everything but clean the house and tune up your car!
There is a reason Popeye ate so much spinach! 1 cup is just 7 calories but offers 1 gram of protein and fiber each. It offers a whopping 56% of the daily requirement of Vitamin A. Spinach is also a good source Vitamin C, folate, potassium, and calcium.
Wash and dry and then store in fridge in plastic bag w/dampened paper towel.
Store in a cool, humid (but not wet) location. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Don’t store onions and potatoes together
Russets are ideal for baking or mashing.
Another foolproof way to enjoy is to slice thinly and place on baking sheet lined with tin foil, a bit of oil and salt. Bake at 450 until browned until both sides are browned.
If you want to get fancy, make a dip by mixing some mayo with scallions or Cholula or Sriracha hot sauce.
The sweet potato is only distantly related to the potato (Solanum tuberosum). The softer, orange variety is commonly marketed as a “yam” in parts of North America, a practice intended to differentiate it from the firmer, white variety. The sweet potato is very distinct from the actual yam, which is native to Africa and Asia and belong to the monocot family Dioscoreaceae. To prevent confusion, the United States Department of Agriculture requires that sweet potatoes labeled as “yams” also be labeled as “sweet potatoes”.
In a dry, room temperature location. (Above 55 F is important – cooler temperatures will result in chilling injury to the sweet potatoes.) Keep in paper bags or baskets out of direct sunlight.
Store in fridge in plastic bag w/dampened paper towel. Do not pre-wash, unless you want to freeze it.
Did you know you can freeze your kale? Wash, then blanch for 3 minutes, drain and plunge into ice water. Chill for 2 minutes, drain, then pack in freezer containers or bags. Use within 6 months.
Long simmered Green Kale loses its bright color as it simmers; the flavor of the leaves is strong, yet sweet. Be sure to sop up the sweet liquid in the pot with bread!
If you blanch and then pan-cook your kale it will be brighter, in color and flavor, but will yield much less, because it loses volume when it’s blanched.
One simple cup of boiled kale has 2 grams of protein, 3 of fiber, only 36 calories and 354% of the day’s serving of Vitamin A!!