Week 3 of the 2010 Harvest

About your Veggies: Kale is the most ancient and among the earliest cultivated member of the cabbage family; it was a favorite in ancient Rome. Kale is rich in vitamins A, C and calcium. It is also the highest in protein content of all the cultivated vegetables. Turnip Greens, according to Mark Bittman, are the “champion among greens when it comes to calcium,” they are also a good source of beta carotene, Vitamins C&E, many B vitamins and some iron. Beet Greens are a big time specialty treat. They are also high in vitamin C, calcium and iron and can be used interchangeable or in addition to any recipe calling for spinach or chard. All these greens are also high in dietary fiber and low in calories. These delicate little turnips are also known as “Salad Turnips.” The leaves are as edible and useful as the mild roots.

In Your Share This Week:

Beet Greens, Early Wonder Tall Top

Turnips and Greens, Hakurei

Lettuce Heads, Red Sails & Blushed Butter Cos

Sage

Kale, White Russian & Winter Red

Mustard Mix/Asian Greens

Spinach, Bloomsdale (savoyed leaves), Space (smooth leaves)

Love Those Greens! Ideas for Kale, Beet Greens, Spinach and Turnip Greens

* Remove stems from leaves by folding the leaf in half lengthwise and stripping or slicing away the stems; but use them! Sauté stems along with onions before adding the greens.

* Sauté leaves of kale or turnip greens in garlic butter or with onion.

* Toss steamed kale or turnip greens with olive oil, lemon juice, S&P. For an Asian flavor, toss with toasted sesame oil, rice vinegar and soy sauce.

* Include greens in stir-fries with different colored and textured veggies. Serve over rice or pasta.

* Add chopped or sliced raw kale to hearty soups and stews toward the end of cooking time.

* For breakfast, sauté slivered greens and garlic in frying pan before adding to eggs for scrambling.

* For richer greens, dot cooked greens with butter or cream and season with fresh herbs and/or S&P.

* There are many recipes on line under the search heading “spinach and sage recipes.”

Simple & Nutritious Beet Greens

from Sundays at Moosewood

Wash, drain and coarsely chop greens. Steam without additional water in a covered pot for 5 minutes. Drain and toss with butter or 2 Tbsp of olive oil with minced, sautéed garlic clove. Add salt and pepper to taste. Serve topped with toasted sesame seeds.

Farmer Shari’s Decadent Eggs Florentine

Decadent because it uses lots of pots & pans

The Greens: In one pan, heat oil &/or butter, sauté onions. Coarsely chop all your beet greens (you can add spinach too if you like), add to onions and let wilt.

The Roux: In another pan, melt 2-4 Tbsp butter, sprinkle in ~1/4 cup flour. Using a whisk, stir until all flour is moist, then let brown a bit. Slowly add milk (rice or soy milk works fine) and whisk in. Keep adding more milk and stirring until you have a nice thick brown gravy.

The Eggs: In yet another pan, poach your eggs. Put several inches of water in the pan and bring to a boil. Hint: Add 1 capful of vinegar. Crack eggs gently into boiling water. (Some people crack eggs into a small bowl first, then pour into pan.) Put lid on and watch closely. Remove with slotted spoon when whites are set, about 2 minutes.

The Assembly: Toast your favorite bread or English muffin. When all is ready, put the toast on the plate, spoon on the greens, set one poached egg on top, and pour roux over the whole thing. Deeeelicious!