#greens
LET'S GET COOKIN'
One question we get a lot is how to use braising greens-- kale, chard, broccoli leaves... anything tough and green seems to stump our membership. Since you'll get them pretty often in your shares, especially in winter, it seemed like a good idea to add a few more tried-and-true recipes to the mix! This recipe is inspired from one in Vegetarian Suppers from Deborah Madison's Kitchen. A terrific book, it also has a lot of vegan options. We made an early Summer veggie bowl a few months ago, and it was such a huge hit around here that we decided to make that a seasonal thing. Like it's predecessor, add whatever you have on hand, but for this version we used roasted beets, eggplant and cherry tomatoes with steamed kale as the base, and made a peach vinaigrette to top it all. Add cooked black beans or steamed brown/wild rice to make it a complete meal. This recipe was submitted by one of our customers, Teresa H.-- thanks so much for sharing your delicious idea for cooking up greens!Patty Pan squash is one of my favorites. It’s very flavorful, easy to cook with, and we get a ton of them come Summer. This recipe takes advantage of its bowl-like shape, and the stuffing can be made with whatever you have on hand or have a tasting for. You also can use Zucchini instead of Patty Pan, just follow the same recipe and make long Zucchini Boats (cut in half and scoop out most of the flesh from the middle), steam, and stuff.