Produce from our Farm this week includes: radicchio, romaine lettuce, summer onions, carrots, scarlet kale, zucchini, summer squash and the first of the tomatoes
Radicchio Salad
Radicchio is very versatile. It can be cut into wedges, brushed with olive oil and balsamic vinegar and grilled. You can slice it into ribbons and saute it with olive oil and garlic, or you can eat it raw in a salad. It pairs well with oranges, or another citrus fruit and nuts with a vinaigrette dressing. Or, try the following recipe!
1 head radicchio, sliced and washed
2-4 anchovies, minced
Several green olives, sliced
1 summer onion, sliced
Olive oil
Balsamic vinegar
Sea salt and freshly ground pepper to taste.
Freshly grated Parmesan cheese, optional
Place washed radicchio on a bowl. Add all ingredients. Mix. Place in refrigerator for 1 or 2 hours. Mix again. Adjust seasonings. Sprinkle with freshly grated parmesan cheese if desired, before serving.
Wilted Kale on Cheese Toast
3 Tbsp white wine vinegar
1/4 cup golden raisins
Olive oil
1 summer onion, minced
1 bunch kale
Sea salt and freshly ground pepper to taste
1/4 tsp dried chile flakes
Good fresh bread, sliced
Good crumbly cheese
1/4 cup chopped, toasted walnuts
Put the raisins and vinegar in small bowl and let raisins plump for about an hour. Heat 1/4 cup olive oil in large skillet over medium heat. Add onions and cook 2 min. Add chopped kale, turn and coat with oil, season with salt and pepper, add a splash of water, cover pan and cook, stirring frequently until kale is tender, about 10 minutes. If there is alot of liquid in the pan at this point, uncover pan, turn up heat, and boil the liquid off. Add raisins, vinegar and chile flakes and toss well. Remove from heat, pour in a generous amount of olive oil and let the kale cool and sit for 1 to 2 hours. Spread grilled, sliced bread with a layer of the cheese. Top with kale and sprinkle with the walnuts. Drizzle a line of olive oil over just before serving.
Adapted from Six Seasons
Next week: beets
Delicious sounding recipes! Your greens are life-changing for me, Pam. I mean it.
There is something extraordinarily special about all the greens that come from 8MCF. They are powerful in their goodness on many levels. First of all, they are grown in purely organic soil that Pam has painstakingly been building with the help of her grazing animals over stony beds of shale for many many years. Plus there’s the fact that each seed-that is carefully tended until it reaches its full potential-has a long history of organic purity in its genes. But I believe there’s also something about the placement of the farm, way up there—the mountains framing the view, and the rarefied atmosphere at that elevation which swirls around everything—that makes Pam’s produce very powerful indeed. If one witnesses the rain clouds that come thundering over the horizon after weeks of dry deadly heat, and then sees them split wide and form a circle, dropping rain on all sides BUT the the two acre vegetable garden, one could totally lose heart. But the conditions, harsh as they often are, make for plants that are doubly strong, i think. Doubly potent. The greens that Pam brings to market are defiant; their mere existence against so many odds! But for Pam’s TREMENDOUS efforts to keep them going, they reach us. The greens are astonishing and powerful- as is she. Much gratitude to our amazing farmer!
Thank you Chris!!!
Pam- Thanks for the great recipes. They make it very convenient to prepare the great food that we buy from you every week!