rhubarb-tuscarora organic coop
red romaine lettuce-hartland farm
collard greens-hartland farm
broccoli-northern neck fruits and vegetables
spring onions-tuscarora organic coop
store in a cool dry place:
strawberries-papa's orchard
recipes and information
collard greens with bacon and garlic
1 teaspoon extra-virgin olive oil
2 ounces slab bacon or pancetta, chopped into small pieces
4 garlic cloves, thinly sliced
pinch to 1/2 teaspoon crushed red-pepper flakes (to taste)
1 head collard greens (about 1 pound), tough stems and ribs removed, leaves coarsely chopped
1 teaspoon sea salt
1/2 cup water
Heat oil in a large saute pan over medium heat. Add bacon and sauté until browned and starting to crisp. Add garlic and cook, stirring often, until lightly browned, about 1 minute. Stir in red-pepper flakes, and cook until fragrant, about 30 seconds. Stir in collard greens and 1 teaspoon salt.
Reduce heat to medium-low. Add water, and steam, covered, until greens are just tender and water evaporates, about 10 minutes. If greens are ready but there is still water in the pan, raise heat to medium-high, and cook, uncovered, until completely evaporated.
caesar salad
from riceandwheat.com
Make the croutons: Preheat oven to 350F. Cut bread slices into ½-inch cubes and place in a mixing bowl. Add in a couple glugs of olive oil and toss. Add in a healthy pinch of salt and toss again. Spread on a sheet pan and roast in the oven until golden all over, about 8-12 min. Taste a crouton to make sure it’s well-seasoned and slightly chewy in the middle. Set aside to cool.
Prep the greens: Trim any bruised or wilted spots off the romain leaves but leave them whole. Wash in plenty of water and dry thoroughly – there’s nothing worse than using wet greens in salads. The original recipe recommended layering the leaves between kitchen towels but since I don’t own mountains of kitchen towels, I just used a salad spinner. Once dried, put the leaves in the fridge while you work on the dressing.
Make the dressing: Rinse the anchovy fillets under water and coarse chop. Coarsely chop the garlic, sprinkle with a little salt (it helps with the mashing), then mash the garlic using the side of your knife (here’s a video that shows the mashing technique I’m talking about, at about 2:30 – I prefer mashed garlic in recipes that use raw garlic because you’re a lot less likely to bite into a big chunk). Once garlic is mashed, combine with anchovies and roughly mash them together to create a paste.
Combine vinegar, olive oil, anchovy/garlic paste, another pinch of salt in a small bowl and whisk together. Add the egg, about half the cheese, and lots of black pepper. Whisk again to emulsify – when the dressing comes together and looks creamy, you’re good to go. Add the lemon juice and whisk again. Taste a bit of the dressing by itself and also on a small bit of lettuce – adjust with salt and black pepper accordingly. How you adjust the seasonings will depend both on your personal preferences and how sweet your romaine is.
Assemble the salad: Place the romaine leaves in a large salad bowl. Add in most of the dressing and gently toss. You want to coat the leaves pretty thoroughly, so add more dressing as needed. Sprinkle on the rest of the cheese (but save a tiny bit to dust on top of the finished salad), add the croutons, and toss again.
You can either serve the salad family style or plate it out on individual plates – don’t forget a final dusting of cheese in either case, of course!
rhubarb cake
1 1/2 cups raw Rhubarb cut fine
1 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter or margarine
1 cup applesauce
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
2 cups flourIn large mixing bowl cream sugars and butter, add egg and salt. Stir in applesauce, soda, vanilla, and flour. Add rhubarb. Pour in prepared 9x13x2-inch baking pan and sprinkle with 1/4 cup white sugar and 1 tsp. cinnamon. Bake at 375-degrees for 30 to 35 minutes. The cake is very moist and needs no frosting.
with thanks,
christy and tom
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