CSA #6 July 13th
Hello everybody!
What a beautiful night! It was hard to stop and come in to write this but i knew if i didn't I would be so tired. We have been working non stop this whole week-as it's now or never and need to get so much in! I will make this short for real this time! We have a new addition this week of Pea Sprouts and they are fantastic. I finally mastered growing them and they will be a continuous crop here on our farm along with sunflower shoots.
You are also receiving a bag of romaine lettuce this week. It was grown to be sold as a head and it was the plan this week but on harvest when i was pulling away the not so nice leaves i was bothered by the chance of some people getting better heads than others- must be the years of working with kids and needing to keep everything fair and equal. I decided to tear it all apart wash and spin it and weigh it out. Everybody has the same weight and nice leaves and the chickens get to feast on anything not so pretty!
I am including 2 recipes this week one of my old and favorite hummus recipes which always get rave reviews! Hummus is a chickpea spread/dip, it's easy, freezable and yummy! Other than eating it as is with veggies, crackers or homemade pita chips, I love it spread on a wrap with fried veggies such as zucchini, peppers, onions, sprouts and cheese with a side of hot sauce!
The other recipe I have not tried but have put aside the ingredients as I made your bags and is one that was suggested by author Sharon Hanna of The Book of Kale. We started talking and she suggested I try this recipe called Ligurian Kale, Chard & Potato Torta but as far as I'm concerned all the recipes in this book are to die for! This recipe is similar to what Italian call Torta Verde and you can find all sorts of recipes online. It's a traditional Easter Pie and is often made with harvested wild greens or any greens you can get your hands on.
In your basket this week:
1 bag of Chez Nous Mix
1 bag of Romaine
1 Bag of Swiss Chard/ Zucchini
1 Bag of Pea Shoots
1 bag of Kale (last one for a while)
1 bag of herbs Mint and Parsley (useful in the hummus recipe)
the odd tomato....
Hummus
1 can of organic chickpeas
1/4 cup of organic yogurt
1/2 cup of organic Tahini paste
1/2 cup of freshly squeezed lemon juice
1 clove of garlic or 1/2-1 tsp of garlic powder ( I don't put much garlic since we usually would eat this at school or work and I didn't want to have garlic breath!)
1/2 tsp of salt ( I use Himalayan)
3-4 mint leaves
Toppings
2 tbsp of fresh chopped parsley
2 tbsp of organic olive oil
1 tbsp of paprika
1 tsp cumin ( I add this every once in a while to change it up)
some sliced olives I add this sometimes also
Puree all and add toppings
Ligurian Kale, Chard & and Potato Torta
from The Book of Kale by: Sharon Hanna
Residents of the Ligurain area of Italy still bake flattish pies like these over an open fire. Although it may seem as if there are a lot of steps, the result is eminently satisfying both for you and anyone else invited to share. Each step is easy, but make this when you have some time to spend in the kitchen. The crust is adaptable to other fillings such as fruit.
Crust::
11/4 cups unbleached white flour
1/2 tsp salt
1/2 tsp baking powder
2 Tbsp olive oil
1 Tbsp butter, softened
Cold water
Filling:
3/4 cup feta, crumbled
3/4 cup Jarlsberg or other mild soft cheese, grated
1 potato boiled, peeled, chopped and cooled
1 small onion, minced
3 tbsp parsley, minced
1/4 tsp black pepper
2 cups of Kale leaves, loosely packed, cut small
2 cups chard leaves, loosely packed, cut small
Salt, to taste
2 eggs slightly beaten
2 Tbsp olive oil, divided
Crust:
Mix together dry ingredients, drizzle oil over top, add butter, then combine well with a fork. Sprinkle water on a little at a time, adding up to a maximum of a 1/2 cup, to form a soft dough that just holds together. Knead the dough for about 30 sec, then wrap and refrigerate for at least an hour. ( You can make the crust in advance and store tightly wrapped in the refrigerator for up to a day)
Filling:
Mix cheese,potato, onion and parsley in a bowl seasoning with pepper.
Cook the greens in a small amount of water until al dente. Drain in a colander, squeezing our as much liquid as you can(- which can be saved for soup or smoothies). Let stand 5 min then squeeze out even more liquid. The last thing you need is a soggy torta.
Add greens to cheese/ potato mixture. Depending on the saltiness of the feta cheese, it may be salty enough, but you can taste it now and add a pinch or two if you are so inclined.
Stir in eggs and 1 Tbsp of Olive oil
Preheat oven to 375 F
Remove dough from fridge and divide into two equal portions, one slightly bigger than the other. On a lihjtly floured surface, using a rolling pin, roll out larger ball to form a thin circle, approx 13 inches in diameter, turning dough occasionally. It doesn't need to be perfectly round. In fact, it looks more rustic and authenctic if it's a bit wonky.
Place the bottom sheet on a cookie sheet covered with parchment paper. Gently pile filling on top, then use your hands or a flat spoon to distribute it evenly.
Now, roll out the top crust ( which is slightly smaller) then lightly moisten the bottom crusts edge and and place newly rolled piece on top, then pinch with your finger to seal the two together. Pierce the surface here and there with a fork or knife to let the steam escape.
Brush or drizzle torta with remaining olive oil. Bake until pale golden, about 30-35 minutes.
Enjoy!
Shirley and Rick
Chez Nous Farms
Hello everybody!
What a beautiful night! It was hard to stop and come in to write this but i knew if i didn't I would be so tired. We have been working non stop this whole week-as it's now or never and need to get so much in! I will make this short for real this time! We have a new addition this week of Pea Sprouts and they are fantastic. I finally mastered growing them and they will be a continuous crop here on our farm along with sunflower shoots.
You are also receiving a bag of romaine lettuce this week. It was grown to be sold as a head and it was the plan this week but on harvest when i was pulling away the not so nice leaves i was bothered by the chance of some people getting better heads than others- must be the years of working with kids and needing to keep everything fair and equal. I decided to tear it all apart wash and spin it and weigh it out. Everybody has the same weight and nice leaves and the chickens get to feast on anything not so pretty!
I am including 2 recipes this week one of my old and favorite hummus recipes which always get rave reviews! Hummus is a chickpea spread/dip, it's easy, freezable and yummy! Other than eating it as is with veggies, crackers or homemade pita chips, I love it spread on a wrap with fried veggies such as zucchini, peppers, onions, sprouts and cheese with a side of hot sauce!
The other recipe I have not tried but have put aside the ingredients as I made your bags and is one that was suggested by author Sharon Hanna of The Book of Kale. We started talking and she suggested I try this recipe called Ligurian Kale, Chard & Potato Torta but as far as I'm concerned all the recipes in this book are to die for! This recipe is similar to what Italian call Torta Verde and you can find all sorts of recipes online. It's a traditional Easter Pie and is often made with harvested wild greens or any greens you can get your hands on.
In your basket this week:
1 bag of Chez Nous Mix
1 bag of Romaine
1 Bag of Swiss Chard/ Zucchini
1 Bag of Pea Shoots
1 bag of Kale (last one for a while)
1 bag of herbs Mint and Parsley (useful in the hummus recipe)
the odd tomato....
Hummus
1 can of organic chickpeas
1/4 cup of organic yogurt
1/2 cup of organic Tahini paste
1/2 cup of freshly squeezed lemon juice
1 clove of garlic or 1/2-1 tsp of garlic powder ( I don't put much garlic since we usually would eat this at school or work and I didn't want to have garlic breath!)
1/2 tsp of salt ( I use Himalayan)
3-4 mint leaves
Toppings
2 tbsp of fresh chopped parsley
2 tbsp of organic olive oil
1 tbsp of paprika
1 tsp cumin ( I add this every once in a while to change it up)
some sliced olives I add this sometimes also
Puree all and add toppings
Ligurian Kale, Chard & and Potato Torta
from The Book of Kale by: Sharon Hanna
Crust::
11/4 cups unbleached white flour
1/2 tsp salt
1/2 tsp baking powder
2 Tbsp olive oil
1 Tbsp butter, softened
Cold water
Filling:
3/4 cup feta, crumbled
3/4 cup Jarlsberg or other mild soft cheese, grated
1 potato boiled, peeled, chopped and cooled
1 small onion, minced
3 tbsp parsley, minced
1/4 tsp black pepper
2 cups of Kale leaves, loosely packed, cut small
2 cups chard leaves, loosely packed, cut small
Salt, to taste
2 eggs slightly beaten
2 Tbsp olive oil, divided
Crust:
Mix together dry ingredients, drizzle oil over top, add butter, then combine well with a fork. Sprinkle water on a little at a time, adding up to a maximum of a 1/2 cup, to form a soft dough that just holds together. Knead the dough for about 30 sec, then wrap and refrigerate for at least an hour. ( You can make the crust in advance and store tightly wrapped in the refrigerator for up to a day)
Filling:
Mix cheese,potato, onion and parsley in a bowl seasoning with pepper.
Cook the greens in a small amount of water until al dente. Drain in a colander, squeezing our as much liquid as you can(- which can be saved for soup or smoothies). Let stand 5 min then squeeze out even more liquid. The last thing you need is a soggy torta.
Add greens to cheese/ potato mixture. Depending on the saltiness of the feta cheese, it may be salty enough, but you can taste it now and add a pinch or two if you are so inclined.
Stir in eggs and 1 Tbsp of Olive oil
Preheat oven to 375 F
Remove dough from fridge and divide into two equal portions, one slightly bigger than the other. On a lihjtly floured surface, using a rolling pin, roll out larger ball to form a thin circle, approx 13 inches in diameter, turning dough occasionally. It doesn't need to be perfectly round. In fact, it looks more rustic and authenctic if it's a bit wonky.
Place the bottom sheet on a cookie sheet covered with parchment paper. Gently pile filling on top, then use your hands or a flat spoon to distribute it evenly.
Now, roll out the top crust ( which is slightly smaller) then lightly moisten the bottom crusts edge and and place newly rolled piece on top, then pinch with your finger to seal the two together. Pierce the surface here and there with a fork or knife to let the steam escape.
Brush or drizzle torta with remaining olive oil. Bake until pale golden, about 30-35 minutes.
Enjoy!
Shirley and Rick
Chez Nous Farms
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