This Week’s Share
- Kale, Lacinato
- Onions, Red Storage
- Peppers, Sweet Nardello & Gypsy
- Potatoes, Russet
- Winter Squash, Sugar Loaf
This year we are growing 4 different varieties of kale. This week you will be receiving. Lacinato; or for the kids you can call it Dino Kale or for your Italian dish, Cavolo Nero. It is more tender and has a more delicate flavor.
1 bunch Kale chopped
1 onion (You can use red or white), sliced in half moons
Minced garlic, as much as you like
1 cup chicken or vegetable stock
2 cups plain yogurt
1 sweet pepper, chopped (Your Nardello or Gypsy would work)
2 tbs. olive oil
Sauté onions in olive oil slowly and caramelize for about 15 minutes. Add Nardello and garlic, sauté 5 minutes more. Add kale and stock and gently simmer till liquid is reduced by half. Remove from heat and gently stir in yogurt. Season with salt and pepper.
This week instead of lettuce you will get a crunchy head of escarole. For people who enjoy using endive in various dishes, escarole is a form of endive that is both versatile and tasty.
Citrus Salad with Bitter Greens
Inspired from Fields of Greens, Annie Sommerville
1 head of escarole, washed and torn into bite size pieces
1 apple thinly sliced
¼ cup shelled walnuts, toasted
6 oz. goat cheese
½ tsp minced orange zest
2 tbs. Orange juice
1 tbs. Champagne or white wine vinegar
¼ tsp. salt
3 tbs. light olive oil
Toss the escarole and apple together with the dressing. Sprinkle with goat cheese, crumbled and the walnuts.
A Great Pizza Recipe
Adapted from the The Joy of Cooking
1 1/3 cups warm (105° to 115°F) water
1 package (2 1/4 teaspoons) active dry yeast
3 1/2 to 3 3/4 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon sugar (optional)
Combine in a large bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:
1 1⁄3 cups warm (105° to 115°F) water
1 package (2 1⁄4 teaspoons) active dry yeast
3 1⁄2 to 3 3⁄4 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon salt
(1 tablespoon sugar)
Mix by hand or on low speed for about 1 minute. Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to a bowl lightly coated with olive oil and turn it once to coat with oil. Cover with plastic wrap or a clean cloth and let rise in a warm place (75° to 85°F) until doubled in bulk, 1 to 1 1⁄2 hours. Preheat the oven to 475°F. Grease 2 baking sheets and dust with cornmeal; or place a baking stone in the oven and preheat it for 45 minutes.
Punch down the dough and divide it in half. Roll each piece into a ball and let rest, loosely covered with plastic wrap, for 10 to 15 minutes. Prepare the desired toppings.
One at a time, flatten each ball of dough on a lightly floured work surface into a 12-inch round, rolling and stretching the dough. Place each dough circle on a prepared baking sheet, or, if using a baking stone, place them on rimless baking sheets or baker’s peels dusted with cornmeal. Lift the edges and pinch to form a lip. To prevent the filling from making the crust soggy, brush the top of the dough with olive oil.
Use your fingertips to push dents in the surface of the dough, to prevent bubbling, and let rest for about 10 minutes. The pizza is now ready to be topped and baked. Makes two 12-inch crusts.
1/2 tbs. olive oil
3 cups chopped and rinsed escarole
Salt and pepper
Splash of sherry vinegar, or balsamic
2 peppers, sliced and sautéed
1 to 2 cloves garlic, minced
1 red onion
10-15 Nicoise Olives pitted and coarsely chopped
5 oz. cheese of your choice, they recommend a combination of Fontina and Provolone
½ oz. grated parmesan cheese
2 tsp. chopped Italian parsley (or perhaps try it with your cilantro)
Heat olive oil in pan and add the escarole, pinch of salt and pepper and quickly sauté on high heat for 1-2 minutes. Add a splash of vinegar and set aside to cool. Toss the peppers in more olive oil and garlic and another pinch of salt and pepper. Preheat oven to 500°F. Roll out dough and brush with olive oil and spread out onions, then escarole, followed with the peppers and olives. Sprinkle with cheese and bake for 8-12 minutes. Remove from oven and sprinkle with Parmesan cheese and parsley (or cilantro).
Winter Squash and Feta Enchiladas En Pipian
Adapted from A Cook’s Book by Delphino Cornali
2 cups cubed winter squash
1 clove garlic
1 medium onion
¼ lb fresh feta
½ cup cilantro, chopped
12 corn tortillas
1 ½ cups raw squash seeds (scooped from your winter squashes)
1 ½ cups chunky tomato sauce
1 teaspoon salt
A dash of cayenne if you like
4 tablespoons canola oil or corn oil
Cut winter squash in half and clean out the seed cavity. Clean the seeds of any pulp and set aside to dry. Cut the squash into 1 inch cubes. Put 2 cups of cubed squash in a pot with a clove of peeled garlic. Boil in 1 inch of water for 15 minutes until the squash becomes tender. Set aside the squash.
For the pipian sauce, first toast the squash seeds in a cast-iron skillet, turning them constantly to prevent burning. Cool the seeds for a few minutes. Grind toasted seeds in a coffee grinder with 1 teaspoon salt and a dash of cayenne if you like your enchiladas spicy. Put the seed mixture in a bowl and mix with the tomatoes. Heat the oil in a skillet at medium/high and add the contents of the bowl. Sauté for 5-10 minutes, stirring constantly. Add ½ cup of water to the sauce and stir in. Set aside.
Pre-heat the oven to 350º. Finely mince the onion. Chop the cilantro. Warm the tortillas until they become soft and pliable. Oil a baking dish. Stuff a small portion of squash, minced onion, feta, and chopped cilantro into a tortilla. Roll tightly and place in the oil baking dish. Continue stuffing tortillas and adding to the baking dish, tucking the rolled tortillas together so that they stay rolled up. Spoon the pipian sauce over the tortillas. Bake covered for 30 minutes. Serves 4.