Monthly Archives: June 2013

Kale recipes from neighboring Sandy Mush Farms

This recipe was a huge hit at the fall potluck; courtesy of our friends and neighboring farmers in Sandy Mush, Full Sun Farm.  Check them out at the North Asheville Tailgate market on Saturdays.

Baked Kale (aka Kale Chips)

You take the kale off the stem and tear or cut it into bit sized pieces, maybe a little bigger because it shrinks. Spread it out on a cookie sheet and drizzle it with olive oil and sprinkle it with salt. I toss the kale until the oil and salt lightly coats the leaves. Then bake it in the oven at around 375 for 5-10 minutes. Take it out and stir the kale a little so it is cooking evenly and then put in back in for another few minutes, just until it is all crispy but before it turns a brownish green. It is still okay when it gets a little over done but better before.

Recipe from Ostara Farm CSA member Barb Svenson.  You can get Ostara Farm products at French Broad Coop.

Massaged Kale Salad

more a formula than a recipe

1 Bunch of Kale (lacinato works really well) or young collards or a mix of each.
Olive oil (preferably one with a peppery taste)
1/2 t. sea salt
lemon juice to taste (optional)

wash and dry the greens and de-stem them.
stack and roll the leaves tightly cigar style and slice into very thin ribbons
place the greens in a large shallow bowl, drizzle with olive oil and sprinkle with salt & lemon
massage the greens (aka like kneading bread) for a few minutes (they should oxidize a little and completely turn darker green, they will also release some moisture and shrink in quantity)

Now the creative part, add whatever you like –

here are some of my standard combos

greek or french olives, sun dried tomatoes (soaked and sliced) or oven roasted plum tomatoes chopped, feta cheese crumbles, thinly sliced red onion and a splash of balsamic vinegar, a little finely chopped oregano or thyme  (add white beans or tuna to make it main dish salad)

walnuts, dried cranberries, feta or goat cheese, sectioned oranges or clementines, splash of red wine vinegar or lavender vinegar (just a little chopped rosemary is also nice in this)

chopped pecans,  diced avocado, diced apple, and 1 diced protein (sausage, tempeh, baked tofu, smoked cheese, splash of balsamic and  a little dijon mustard mixed in or a little tahini.  (fresh chopped sage if you like)

pine nuts, chopped roasted garlic, grated parmesan, chopped fresh tomatoes, lots of fresh black pepper

Diced tempeh, cooked tofu, any pork, hard cheeses, chicken sausage and seafood (esp whole seared scallops) and beans (chick peas, white beans, black eyed peas)  all seem to work well as proteins to add to make a nice main dish salad.

Farm to Table on Father’s Day

We enjoyed the vegetables of our labor with Dad and Barbara Sunday. Everything came from our garden, except the chicken which we bought from Reeves Homeplace Farm in Little Sandy Mush and the cream style biscuits which I made from a recipe in Alice Waters, The Art of Simple Food, one of my favorite cookbooks. I also used Alice’s guidelines for roasting the chicken which I stuffed with fresh herbs and garlic from the garden. I steamed broccoli with a hint of sea salt and roasted the cauliflower in olive oil and then served with a sage butter, and, of course, a bountiful freshly harvested salad. Tastebuds were rejoicing!
Here are a few recipes our farm families shared for favorite ways to enjoy cauliflower:
I prepare my cauliflower by cutting it up, drizzling it with olive oil and sprinkling it with fresh pepper and salt. Then roasting it on a baking sheet at 400 for 10-15 minutes. While it’s roasting, I brown butter in a pan and add fresh sage. I toss the cauliflower in the butter and add pasta and bits of ham. It’s a great quick summer dish. If you puree the finished product (sans ham) you have a lovely substitute for mashed potatoes.

This is from John’s stepmother Betty:

Hardy, I don’t really have a recipe! I just go with the flow, so to speak.
I make a roux of melted butter and flour, guess-te-mating the amounts
!! Then I add milk until I get it to a pouring consistency, or what
looks like a cheese sauce. If it’s a little too stiff, I add some
water!! Then I use good old fashioned sliced cheddar cheese from
Publix, nothing fancy. I tear it into small pieces and add to the
sauce, stirring all the time. Again if it gets a little too thick, I
just add some hot water. Nothing fancy, but John senior seems to
enjoy it. I sometimes add a little nutmeg, but he isn’t too keen on
that! Sorry I can’t be more specific, I just make it until I think it is ok,
and pour it over steamed cauliflower florets!!

“Betty steamed the whole head of cauliflower when she cooked it for us
and then poured the sauce over the whole head. It was beautiful AND
delicious.” ~ Hardy
” We Loved our cauliflower. I roasted it with the baby beets and mixed
in the greens at the end. Yummy! ” ~Patricia

Variety in the garden keeps it interesting in the kitchen

I love fresh, healthy, and flavorful food.  I love growing it, sharing it,  talking about it and especially eating it.  A couple of our farm families inspired me to make a homemade garlic and greens pizza this week.  Joanne mentioned that her family loves arugula on pizza, and Darlyne made a delicious pizza for book group that included spinach from our garden.  I kept is simple with olive oil rubbed on the crust, a mix of freshly harvested and chopped greens and garlic, and mozzarella topping it off.  Yummy!

We have also been enjoying a variety of salad greens.  I love the romaine with a light citrus vinaigrette that enhances the greens.  Olive oil, white balsamic vinegar, freshly squeezed lemon juice and a hint of ground pepper and sea salt.

Tomorrow I plan to braise and saute pak choi to accompany our crab cakes and make a slaw with kohlrabi, apples and spring onions.

We are growing over 100 varieties of various vegetables so there are plenty of flavors to tempt the taste buds.    Feel free to share some of your favorite ways to enjoy fresh garden vegetables.

Bon Appetit!

p.s. A few links to fun sites to find recipes if you need them:



A Few Farm Photos

This gallery contains 8 photos.