Here are a few recipe ideas for items you may have received from us in your farm box or at the farmers market. Enjoy!
Braised Greens With Tomatoes
- 1/2 cup extra-virgin olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 large jalapeño, seeded and sliced
- 2 pounds sturdy greens, such as chard, mustard greens, kale or young collards (or Hart Farm braising greens mix) leaves coarsely chopped
- Salt and freshly ground pepper
- 1 pint grape tomatoes, halved
- 3/4 cup water
- 2 tablespoons white wine vinegar
In a large pot, heat the olive oil. Add the onion, garlic and jalapeño and cook over
Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes, water and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 10 to 15 minutes. Transfer to a bowl and serve.
From Food and Wine Magazine
2½ cups all-purpose flour, plus more for surface
1 tablespoon toasted sesame oil
⅓ cup chicken fat, warmed, or vegetable oil
2 bunches scallions, thinly sliced (about 2 cups)
8 tablespoons vegetable oil, divided, plus more for brushing
3 tablespoons unseasoned rice vinegar
2 tablespoons soy sauce
1 teaspoon chili oil
½ teaspoon sugar
¼ teaspoon crushed red pepper flakes
Whisk 2½ cups flour and 1 tsp. salt in a large bowl. Mix in sesame oil and 1 cup boiling water with a wooden spoon until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 5 minutes. Cover with plastic wrap; let rest at room temperature 1 hour.
Divide dough into 8 pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (each should be approximately 10″ in diameter). Brush about 2 tsp. chicken fat on dough and top with about ¼ cup scallions; season with salt. Roll dough away from you (like a jelly roll) into a thin cylinder, then, starting at 1 end, wind roll onto itself to create a coil (like a cinnamon roll). Cover with plastic wrap and repeat with remaining dough. Let rest at room temperature 15 minutes.
Working with 1 coil at a time, roll out on a lightly floured surface to a 5″ round (keep other coils covered). Repeat with remaining dough and stack as you go, separating with parchment or lightly greased foil brushed with vegetable oil.
Heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook pancake, turning frequently to prevent scallions from burning, until golden brown and crisp on both sides and cooked through, 8–10 minutes. Transfer pancakes to a wire rack and let rest about 5 minutes before cutting into wedges.
Whisk vinegar, soy sauce, chili oil, sugar, and red pepper flakes in a small bowl until sugar is dissolved. Serve alongside pancakes for dipping.
From Bon Appetit
Creamy Spinach Soup
- 2 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 1 bunch green onions, chopped
- 2 cloves garlic, minced
- 1russet potato, peeled and chopped into 1/2″ cubes
- 1 lb. spinach, thick stems trimmed
- 4 c. low-sodium chicken or vegetable broth
- Kosher salt Freshly ground black pepper
- 1/2 heavy cream, plus more for garnish
- In a large pot or dutch oven over medium heat, heat oil. Add onion and green onions and cook until beginning to soften, about 5 minutes. Stir in garlic, then add potato and spinach. Pour over broth and bring to a boil. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes. Season with salt and pepper.
- Use an immersion blender to blend soup until smooth. Stir in cream.
- Garnish with more cream and croutons.
- In a medium skillet over medium heat, melt butter. Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes.
- Drain on paper towels and season immediately with salt.