This Week's Delivery Saturday October 29, 2011

ok, just so you know, Fall is now our favorite season. loving the greens!

Store In the Fridge

Red Russian Kale-Hartland Farm

Portuguese Cabbage- Path Valley Farm

Kohlrabi-Northern Neck Fruits and Vegetables

Lettuce-Green Leaf, Red Leaf, or Romaine

Store In A Cool Dry Place

Butternut Squash-Public House Produce

Granny Smith Apples-Quaker Run Farm

Also Available:

Pastured Organic Chicken Eggs: $4/dozen

Leave cash or check in the box on the table. Checks can be made out to Tom or Christy Przystawik.

Recipes and Information

Portuguese Cabbage:

check out this article from the Washington Post

Caldo Verde

Considered by many to be Portugal’s national dish, caldo verde is found everywhere — in the dining rooms of Lisbon’s most luxurious hotels to the humblest of country homes. It’s a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What’s crucial when preparing it is that the kale is cut into extremely fine slices; that’s what creates the soup’s distinctive character.—John Villa

1/4 cup olive oil
1 large Spanish onion, diced
2 cloves garlic, thinly sliced
10 ounces chouriço, diced
6 medium potatoes, peeled and diced
8 cups cold water
leaves of a portuguese cabbage plant, cut into very fine julienne

Salt and pepper to taste

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the chouriço and cook for 2 minutes. Add the potatoes, cover everything with the water, bring to a boil and lower the heat, simmering until the potatoes are almost done, about 15 minutes.

2. When the soup is cool enough to handle, purée it in the food processor and return to the pot. Add the greens, bring everything back to a boil and simmer for 2 minutes. Season with salt and pepper, ladle into bowls, and garnish with the remaining cubes of chouriço.

Red Russian Kale and Red Onion Savory Breakfast Squares

1 bunch Red Russian Kale, chopped, or use any other variety of kale

1/2 red onion, chopped

2 cloves garlic, minced (1/2 tsp. teaspoon minced garlic)

1/2 tsp. olive oil

1 tsp. Tamari or other soy sauce

1 C grated cheese of choice

1/4 cup 100% whole wheat bread crumbs (optional; I've made this successfully without the bread crumbs)

6 eggs, beaten well

1/2 tsp. salt

Preheat oven to 350F. Cut off kale stems and discard, then wash kale leaves and dry well. (I used a salad spinner.) Pile kale leaves up on top of each other and cut into strips about 3/4 inch wide, then turn cutting board the other way and cut again so you have squares just under an inch square. Chop onion into pieces about 1/2 inch.

Heat olive oil in large heavy frying pan, then add onions and saute 3 minutes. Add garlic and saute about 2 more minutes, then add kale, turning over as it wilts and sauteeing about 5 minutes, or until kale is significantly wilted and softened.

Put sauteed vegetables into large bowl and add Tamari, cheese, bread crumbs, beaten eggs, and Spike seasoning. Stir gently until ingredients are well distributed. Spray pen with olive oil or nonstick spray and pour in egg mixture. Bake 20-25 minutes until eggs are well set and the top is lightly browned. Serve hot. This is good with low-fat sour cream or salsa.

Kohlrabi, Apple and Creamy Mustard Salad

Try with slivered almonds or raw sunflower seeds sprinkled on top. Serves 4 as a side dish

• 1/4 cup heavy cream (for whipping)
• 1 tablespoon fresh lemon juice
• 2 heaped teaspoons wholegrain mustard
• 1/4 teaspoon sugar
• Salt and pepper to taste
• 1 kohlrabi bulb, peeled and cut into julienne strips (keep the leaves to use in another recipe!)
• 1 apple, cored and diced

In a bowl whisk the cream until it holds soft peaks then whisk in the lemon juice, mustard and sugar. Season to taste with salt and pepper. Stir in the kohlrabi and apple, and serve.

with thanks,

christy and tom