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Mustard Greens Chips

Submitted by randi-tracie on

This is a great recipe for anyone who doesn't want to sautee another vegetable, who wants to set a vegetable to cook and walk away from it for a little while, or if you're trying to kick a potato chip habit. Add any favorite combination of extra spices for more complex flavors.

Ingredients:

1 bunch Mustard Greens
Olive oil
Salt and pepper

 

Directions:

Preheat oven to 250 F degrees.

Thoroughly rinse mustard greens and then dry (in a salad spinner if you have it).  Cut the leaves off their center ribs.

Notes from Green Thumb Farm 6/11/15

Submitted by wendylehmann on

Category: 

Summer is almost here and our crops are growing well.  Strawberries are here but only for a couple more weeks, so enjoy them while they’re here.  Peas have begun—sugar snaps, followed by snow peas and then shelling peas.  We’ve been picking spring onions and scallions and will have them for several more weeks.  Swiss chard and beets will be the next to arrive.  Lettuces are doing well and we now have many varieties that we are picking.  Herbs of all sorts are still coming in as well—oregano, chives, savory, dill, cilantro, mint, curly cress, lavender flowers and maybe some others.

Rhubarb Barbecue Sauce

Submitted by randi-tracie on

I know what so many of you were thinking when you saw this week's share: strawberry-rhubarb pie! But for those of you who didn't (maybe some of you, like me, are the only ones in the house who would eat it and don't want to be responsible for finishing an entire pie), I propose something else. Summerworthy, ready for your first —or second, or fifth—barbecue of the season, try some roasted rhubarb barbecue sauce to add new flavors to your warm-weather cookouts (or ins!).

Rhubarb Barbecue Sauce

Makes 2 cups

Ingredients:

4 c coarsely chopped rhubarb

Kale and Leek Frittata

Submitted by randi-tracie on

Sneak vegetables into your breakfast and use up some kale and leeks in this week's recipe. A great dish for breakfast or brunch, I sometimes divide this recipe into muffin tins instead (cooking the vegetables and then adding them into a mixing bowl with the egg mixture instead of adding eggs to the pan) and baking them for 25 minutes. It makes enough for a work-week worth of breakfasts, warmed on a roll.

Kale Frittata

Ingredients

10 eggs

1/3 c. milk

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

1/2 tsp. dried thyme

Notes from Green Thumb Farm: June edition

Submitted by wendylehmann on

Category: 

Notes from Green Thumb Farm                                                                                                         

June 1, 2015

This is the start of our 20th CSA season! The years seem to go by so fast.  As the season begins, we would like to welcome back all our returning members who’ve supported our local, seasonal, certified organic, family farm through the years and welcome all our new first time members as well -- WELCOME! 

Sweet Potato Ravioli

Submitted by randi-tracie on

By now, many of you have started to notice the pile up of sweet potatoes: on your counter, in the kitchen pantry (if you're lucky enough to have one). I love sweet potatoes, and I have yet to meet a preparation I didn't love. Roast it with the skin on, hand me a little bit of butter and I'm set. Do that Thanksgiving thing with the marshmallows, awesome. Bake them in a pie, just hand me a fork. But when I'm looking for something just a little more special, I go to this recipe with its sweet and savory notes to make me smile, and make my kitchen truly smell like fall/winter.

 

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