Green Soup

This is a loose guideline rather than a strict recipe…

• one sweet potato, diced (a regular potato should work just fine)
• one parsnip, diced (optional)
• one medium large yellow onion, chopped
• one medium leek (white and most of the light green parts), chopped
• Four cloves garlic, smashed
• About 4 to six cups of mixed greens*, roughly chopped
• Two stalks celery, chopped
• Four cups homemade veggie broth (or any veggie broth, or chicken broth)
• About a teaspoon salt
• About 1/2 teaspoon red chile powder
• A few sprinkles black pepper

* Any collection of three or more greens should work.  I used black kale (stemmed), chard (stemmed), collard greens (stemmed), parsley, cilantro, and a little bit of mint (about 1/4 cup – just because we had some).  Spinach would be great, but we didn’t have any at the time.

• Sauté the onions and leeks and garlic about 10 minutes on low.
• Add sweet potato, parsnip, and broth and seasonings and bring to simmer and cook covered for 20 minutes
• Add greens and simmer another 10 minutes
• Let cool slightly and then puree in blender (or use an immersion blender)

Taste and correct seasonings.

When serving, add a little lemon juice to the bowl and/or maybe a dab of good extra virgin olive oil.

Thought some of you might like this article about New York Chef Dan Barber. It includes 2 fabulous recipes  – one for kale salad that I like almost as much as my current favorite Tuscan with Pecorino (and lot of garlic & lemon). Both kale salad recipes call for Tuscan kale, but I actually prefer our Winterbor kale in them. Or try Redbor for a splash of color. They can both be made in advance and taste even better the next day. The other recipe in the article is for Creamy Rice with Parsnip Puree. Yum!

About two cups of fresh corn cut off the cob

¼ cup (4 tablespoons) minced shallots or onion

About a pint of cherry tomatoes, whole

A few tablespoons of cooking oil

Salt and herbs to taste (Bittman’s recipe calls for tarragon; I used herbs de Provence; use your favorite.)

Sauté shallots or onions in oil about a minute

Add corn and tomatoes and continue to sauté over fairly high heat for about 5 minutes, stirring or shaking frequently

Season and serve

Variations:

I haven’t tried this yet, but grill corn on the cob first and then cut corn off the cob and proceed as above.

Consider adding small amount of red pepper flakes or minced chiles

from Shareholder Marie Culpepper

Not really a recipe – just a procedure:

• Cut carrots and parsnips into pieces about the size of your small finger.
• Slice onions (yellow or sweet. No specific quantities – about one medium onion for each 2 cups or so of cut carrots and parsnips.)
• Toss carrots, parsnips, and onions with a few tablespoons of olive oil (or spray with olive oil) and lightly salt and pepper.
• Roast in a shallow baking pan at 350 degrees for about 20 minutes and check.  You’re looking for a slight amount of caramel coloring and for the root vegetables to get tender but not too soft. If they need more time, repeat for 5-10 minute intervals until done.

With the wonderful, sweet carrots and parsnips from 47th Avenue Farm, this makes a delightful side dish.

Choi with Soba Noodles

Choi with Soba Noodles
Based on a recipe from Fields of Greens
By Annie Somerville

1/2 lb fresh shitake mushrooms
1-2 med heads of bok choi
12 oz thin dried buckwheat or soba noodles
2 Tbs light vegetable or peanut oil
4 garlic cloves or green garlic, finely chopped
2 Tbs grated fresh ginger (or more!)
1-2 jalapeno chilies, cut in half lengthwise and thinly sliced
2-3 onion or shallot scapes, thinly slice on diagonal
2 Tbs dark sesame oil
2 Tbs mirin (sweet cooking sake)
5 Tbs soy sauce
¼ cup coarse chopped cilantro
2 tsp sesame seeds, toasted
 

• Set a large pot of water on the stove to boil. Remove the mushroom stems and cut the caps into 1/2-inch slices. (The stems can be saved for stock). Slice the stems of the choi diagonally about 3/4 inch thick, and slice the leaves into 2-inch-wide ribbons.
• When the water boils, add the noodles and cook as directed (usually about 8-10 min) While the pasta is cooking, Sauté the mushrooms & 1/4t salt over med heat in oil in a large wok for 5 min, then add the ginger, garlic, chilies, and bok choi and saute for 2 min.
• Drain the pasta in a colander when it is just al dente.  Reduce the heat under the veggies and add onion scapes, sesame oil, mirin and soy sauce. Quickly add the noodles, taking care not to overcook the choi.  Remove from heat, toss the noodles with the vegetables and cilantro, and season with salt to taste. Sprinkle with toasted sesame seeds and serve. Great for a picnic or farm crew lunch – just allow it to come to room temp, mix well, adjust the seasonings if needed and enjoy!

Based on a recipe from Mariquita Farm

8 anaheim or poblano chiles
8 pieces of a good melting cheese
1.5-2 pound ripe tomatoes
4 garlic cloves, skinned
1 onion, skinned, quartered
Salt and pepper to taste
4 eggs, separated
Flour

Wash & lightly dry 8 chiles that are about the size of your fist or a bit larger. Put them whole under the broiler and roast, turning with tongs, until wrinkled & dark, but not burnt on most sides. Remove from oven and place in paper bag for 5 minutes. Take them out of the bag & skin them, trying to leave them whole as best you can, then let them cool down.

Tomato sauce: Chop & seed the tomatoes. Saute garlic & onions until soft. Add tomatoes and simmer until it is thick. Taste for salt & pepper.

Slit each chile with a small whole, then attempt to remove some of the seeds, keeping the chile whole if possible. Stuff the roasted chiles with the cheese pieces. Don’t worry if some of your peppers aren’t completely whole, I just wrapped the frayed pieces around the cheese, and you couldn’t tell those chiles from the truly intact ones once they were on the plate.

With the roasted chiles and tomato sauce ready, you can start on the egg whites. Whip egg whites & 2 tablespoons flour until soft peaks are becoming a bit stiffer. Fold in 2 of the egg yolks (you can do as you please with the other two, you won’t need them for this recipe) with a rubber spatula, taking care not to disturb the egg white mass more than necessary.

Dredge stuffed chiles in flour (I put about 1/2 a cup in a saucer for this task), then thoroughly coat with the egg white stuff. Fry in hot oil until golden brown, turning at least once to cook all sides. Serve immediately with a couple of spoons of tomato sauce served over the relleno. Divine!!

1-2/3 cups fresh or frozen corn kernels
3/4 lime, zest and juice
1 tablespoon plus 2 tsp. corn oil
3/4 large yellow onion, peeled and minced
3-1/4 cups chicken stock, preferably homemade
1-2/3 cups russet potatoes, peeled, diced
3/4 teaspoon chili powder
1/2 teaspoon crushed red pepper
3/4 teaspoon ground cumin
3/4 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
3/4 red bell pepper, stem and pith removed, seeded and chopped
2/3 cup plus 2 Tbs. heavy cream
1/3 cup plus 1 Tbs. fresh cilantro, chopped
4 sprigs cilantro or parsley, for garnish
1/2 teaspoon. Kosher salt
1/3 cup plus 1 tablespoon salsa, for garnish

Directions:
In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside. In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft. Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary.

To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.