Fried Rice over Steamed Greens

From 2012 Farm Intern Peter

In a wok or heavy iron skillet, warm a little olive or sesame seed oil on high heat. Add 2 medium chopped onions and two garlic cloves or one garlic scape, chopped. Sauté until just browning. Add two eggs and cook until firm. Add 2 cups cooked rice and cook 5 to 8 minutes. Remove rice. Add more oil to the pan and cook 1 handful of snow peas with ends snipped and 6 to 8 asparagus stalks, chopped (or other firm vegetables 0 turnips, carrots, radishes, broccoli, etc.). Mix in the rice. In a pot with ½ inch water, add 5 cups fresh spinach, 7 cups kale or 6 cups of Asian greens) and steam until tender, about 10 minutes. Serve stir-fry over steamed greens. Yields 4 servings.

Spotlight Southwest Salad

Chop 2 cups of tomatoes, 2 cups of corn, 1 medium green pepper, 1 medium sweet pepper, ¼ cup fresh cilantro, parsley or basil, 2 cups black beans, and combine with 1½ tsp cumin, 1 tsp chili powder, 1 Tb oregano (dry or Fresh) and 3 Tb olive oil, 1 clove garlic, 3 Tb lime juice or balsamic vinegar. Serve with warm tortillas or corn chips. Also good with fresh sliced Avocados. 

Baby Lima Beans and Swiss Chard Soup

From a Group Health Cooperative subscriber

Drain 2 cups dried baby lima beans (soaked in water to cover overnight) and pick over to remove and discolored beans or debris. Place a large, heavy soup pot or Dutch oven over medium heat and add 1 lb. thick-sliced, center cut bacon, sliced into ½-inch strips. Cook until crisp and golden, then transfer to paper towels with a slotted spoon. Discard all but about 2 tablespoons of the rendered bacon fat in the pan and add 2 tablespoons extra virgin olive oil. Add 2 yellow onions coarsely chopped and cook, stirring occasionally, until softened about 5 minutes. Add 3 peeled and coarsely chopped carrots and cook stirring until softened about 3 minutes more. Add half of a bunch of Swiss chard, thick stems removed, leaves cut crosswise 1-inch wide, divided; and 5 garlic cloves, minced. Cook until the chard has wilted, about 3 minutes. Stir in the drained beans, 2 quarts low-sodium chicken broth, homemade or store-bought. Stir in 6 plum tomatoes, seeded and chopped, or one 15-ounce can diced Italian plum tomatoes, drained. Stir in ½ cup finely chopped fresh basil. Simmer, partially covered, until the beans are tender, about 1 hour. Remove from the heat and let cool for 5 to 10 minutes.  You may want to lightly blend all or part of the soup at this point, but leave plenty of texture. Stir half of the reserved bacon and the remaining Swiss chard into the soup and cook until the chard is just wilted, about 3 minutes. Stir in half of 6 tablespoons finely chopped fresh flat-leaf parsley, 2 teaspoons kosher salt and freshly ground black pepper to taste. Ladle the soup into warm bowls and garnish with the remaining parsley and ½ cup grated Parmesan cheese. Pass the remaining bacon at the table for topping. 

Tomato Bread Casserole

Cut ½ lb. loaf French bread, sliced  into cubes 1 inch by 1 inch, and melt 3 Tb. Butter. Combine bread and butter and toss together. Bake at 350 for 7 minutes. Place ½ the baked bread cubes in bottom of 7-by-13-inch baking dish. Top bread with layer of 2 lbs. of fresh thinly sliced tomatoes and follow with layer of 1 cup low fat ricotta or goat cheese. Mix ¼ cup olive oil; ½ teaspoon oregano; 2 cloves garlic, minced; and ¾ tsp seasoning salt and evenly pour over layer of tomatoes and cheese. Repeat layering of tomato and cheese. Top with ¼ cup Parmesan cheese. Bake at 350 for 40 minutes covered. Uncover and bake 7 more minutes to brown the top. Enjoy!

Dela's Potato Kale Soup

Saute one chopped onion or leek in two TBSp butter with a chopped garlic clove and 2 TBSP chopped celery or bok choi until just cooked and soft. Add 5 cups chicken or vegetable stock and two large potatoes cubed. Cook potatoes in stock until soft, then puree. Remove stems from a bunch of kale, chop and add to the soup 5 minutes before serving. Do not over-cook the kale or it will taste too strong. Salt and pepper to taste. Cooked sausage, ham or Scotch Hill Farm brats are a nice addition for a heartier winter soup. Also, hot peppers can be added if you like a spicy soup. Kale is one of nature’s best medicines. It’s very good for you!

Dela's Warm Potato Kale Salad

Boil 1 lb. potatoes un-pealed in a large saucepan of simmering water for 15 to 20 minutes until the potatoes are tender when pierced with a fork. Drain and let cool slightly. When cool enough to handle, cut them into 1-inch cubes and put in a serving bowl. Hard boil 2 eggs. Drain, cool, shell and chop. Put 1 tablespoon plain yogurt, creme fraiche or sour cream and 1 garlic clove crushed OR 1 chopped onion in a separate bowl ad mix. Spoon the mixture over the potatoes, add 1 cup finely chopped kale, 1 small bell pepper, seeded and finely chopped, pepper to taste and the eggs and stir carefully. Serve hot or cold.

Dela's Cooked Collards or Greens

Brown several chopped cloves of garlic in ¼ c olive oil OR bacon fat in a skillet. Add chopped greens (collards, mustard, turnip, cabbage, spicy greens mix). Cook over medium heat (with ½ cup water for collards this is essential, but not necessary for other greens). Add an equal amount of vinegar and honey, sugar or molasses. Cook until tender. Add salt, pepper, spices and herbs to taste.