It has been a plentiful week on the farm! The warm temperatures and evening rain are gifts for produce! This week 1/2 shares received sweet corn, endive, kale, zucchini, summer squash, cucumber, peas, carrots, purslane, garlic and peaches. Full shares also received herbs, salad mix, cherry tomatoes, swiss chard, green tomato and beets.
I have had so much fun trying new kale recipes this summer! Last night I made Creamed Kale. It was amazing! I looked at several recipes and modified them to the following creation.
1 bunch of kale
1 small onion peeled and finely chopped
2 tsp olive oil or butter
1/2 tsp nutmeg freshly grated or dried nutmeg
1 garlic clove grated or chopped
8 oz cream cheese
1/4 tsp ground pepper
2 tbsp milk if needed
1/2 cup Parmigiano Reggiano freshly grated
1 tsp lemon juice optional
De-rib and chop the kale into small pieces. Place in a pan of boiling water and boil for five minutes. Drain and rinse with cold water. Let sit in strainer to drain.
Heat the oil in a medium saucepan over a medium flame. Add the onion and saute for five minutes, stirring. Add in the garlic, nutmeg, cooked kale, cream cheese and pepper. Toss well, then put lid on top of pan and cook on lowered heat for five minutes. Add the Parmigiano Reggiano and stir well. If you want more of a sauce, add the milk, heating all through thoroughly. Taste for seasoning and add a pinch of salt and/or lemon. Serve warm.
I served the creamed kale along side some whole grain rice and baked chicken. Amazing! My daughter tried it with tortilla chips. This recipe is very similar to a cheesy spinach dip that she loves. We are planning to bake the leftovers in a tiny casserole dish and eat as an appetizer with more tortilla chips.
Zucchini is one of the vegetables that is thriving with the heat and the rain this week! I normally stick with the ways my mom used zuchinni but recently I’ve tried a few new ways! The following recipe sounds fantastic! I didn’t get to try it yet. Please let m know if you try it!
I have made zoodles and homemade tomato sauce that is so tasty! If you haven’t tried zucchini in place of pasta you simply must! I also really enjoyed it grated in an omlette with cheese and onions. The options are endless!
My sister Michele, the chief pie baker at the farm, picked up peaches for everyone this week! In my opinion peaches are best eaten fresh. These are super sweet and juicy.
Another dish I made at home this week uses several of your produce items.
Sugar Snap Peas
Summer Squash sliced
1 Garlic clove chopped
1 tsp Thyme leaves removed from stem, optional, other herbs could be used
Salt to taste
Pepper to taste
1 TBS Olive Oil
Heat oil in pan over medium heat, add chopped garlic, washed and prepped vegetables, thyme. Saute to desired tenderness. I cooked mine for about 5 minutes, stiring occasionally. Season with salt and pepper. remove from stove serve as a side dish.
You are receiving purslane again this week. Super cool green! I have used it on top of sliced tomatoes right along with basil in my caprese salad, added to salads along with lettuce and topped my cheese burger with it! I’d love to hear how you used it!
From our farm to your table,
Catskill Cattle Company