Rosemary Polenta Pumpkin Muffins

A new version of one of my very favorite treats. I found this recipe in a wonderful new cookbook I just purchased, called A Harvest of Pumpkins and Squash. I'll definitely be posting more recipes from this cookbook as I try them out.

Ingredients:


1/2 cup minced fresh Rosemary
2 tsp. grated Lemon Zest
2 cups plus 1 tsp. Confectioners' Sugar
1 2/3 cups All-Purpose Flour
1/2 cup Polenta
2 tsp. Bkaing Powder
3 tsp. ground Cinnamon
3/4 tsp. ground Allspice
1/4 tsp. Salt
4 large Eggs
3/4 cup olive oil
3/4 cup Pumpkin Puree
2 Tbsp. raw sugar or demerara

Directions:

1. Preheat the oven to 350. Line 20 standard muffin cups with paper liners.

2. In a small bowl, combine the Rosemary and Zest and mash with the 1 tsp. Confectioners' Sugar. In a large bowl, stir together the 2 cups Confectioners' Sugar, Flour, Polenta, Baking Powder, Cinnamon, Allspice, and Salt. Add the Eggs and Rosemary mixture. Using an electric mixer, et on medium speed and beat until smooth. Add the Pumpkin and beat until smooth, about 2 minutes longer.

3. Spoon the better into the prepared muffin cups, filling each 3/4 full. Sprinkle with the raw sugar. Bake 18-20 minutes or until a toothpick comes out clean. Transfer to a wire rack and let cool slightly. Serve warm or room temperature. Store in an airtight container at room temperature for 2 days, or wrap tightly and freeze for up to a month.

Gazpacho

Who can think of a better combination that tomatoes and cucumbers?! (Well, okay...cucumbers, mint, and lemons go pretty darn well together too.) Soups in general are some of my most loved dishes, and nothing beats cold Gazpacho in the summertime! Here's a simple recipe for a wonderful meal that incorporates lots of nutritious veggies that are readily accessible at your local farmers' market this month.

Ingredients:

• 2 cucumbers, diced
• 3 large tomatoes, diced
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1 red onion, chopped
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar
• 2 1/2 cups tomato juice
• Salt
• Pepper
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Juice of 1 lime
• Hot Sauce
  

Directions

In large glass bowl combine vegetables. Add remaining ingredients and mix well. Add half the mixture to a food processor and blend until smooth. Combine puree with original mixture. Chill for 4 hours and serve.

Delicata Squash

Delicata is typically a winter storage squash, unless you happen to have it fresh & ready to eat in your garden mid-summer :) It's similar in many ways to Butternut Squash. Here are some tips on how to use it:

Delicata squash is a nice mild tasting and delicious squash. The following recipes will give you an idea of how to use it. You can substitute other winter squash in these recipes if you wish. Delicata will store at room temperature for about 4 weeks.

Squash with Herbs

Ingredients:

2 medium winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
Freshly ground pepper, to taste

If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

Spicy Squash Soup

Ingredients:

2 1/2 tsp. Cajun seasoning
1 1/2 lb. Delicata or other winter squash
2-3 tsp. fresh ginger

, peeled and minced
1 liter milk
2 cup sweet onion, diced
1 cup celery, diced
2 tbsp. minced garlic
4 tsp. olive oil
10 oz. frozen corn kernels
10 oz. frozen green beans
3/4 cup fresh basil leaves, chopped

Trim edges of squash, cut into four pieces, remove seeds. Steam 12-15 minutes until soft. Scrape the squash from the skin into a blender, add ginger and 2 1/2 cups milk; puree. Sautee onion, celery and garlic in 3 tsp. olive oil until onions are soft. Reduce heat to low, stir in Cajun spice mix. Stir for 30 seconds, add squash puree and remaining milk. Bring to a boil, simmer for 15 minutes. Add corn and green beans and continue to simmer. Stir in basil. Season with salt to taste.

Baked Delicata Squash

Ingredients:

1 delicata squash
1-2 Tbsp. butter
Salt and freshly ground black pepper

Cut off the ends of squash, cut in half lengthwise. Remove the seeds. Leaving the skins on, cut the squash into 1/2-inch wide lengths. Place these on a baking sheet, dot with butter, and sprinkle generously with salt and pepper. Roast at 375 degree F. oven until soft. This is the basic recipe. You can add herbs, spices or honey to it if you wish.

Delicata Squash Puree

Ingredients:

One 2-lb. Delicata squash
1 lb. potatoes, peeled and quartered
1 cup heavy cream or half and half
2 tbsp. butter or olive oil
1/4 c. finely chopped fresh chives
Salt and fresh ground black pepper to taste

Split the squash in half and scoop out the seeds. Peel the outer skin and cut the squash into 3-inch pieces. Place squash and potatoes in a large saucepan and fill with water and 1/2 tsp. salt. Bring to a boil and cook until both the squash and potatoes are fork-tender (30-40 minutes). Drain liquid (reserving about 1 cup) and add in cream and butter. Using a potato masher , mix well. Add chives and season to taste with salt and pepper. Add cooking liquid if you want it a bit thinner consistency.

Lemon Basil Shortbread

Whoever heard of *baking* with basil? When Joann (our wonderful volunteer who assists with Tuesday harvests) told me about these Lemon Basil Shortbread cookies, I was immediately intrigued. They sound like a perfect use for abundant mid-summer basil...after you've made all the pesto your freezer hold for winter, that is!

Ingredients:

1 cup unsalted butter, at room temperature
1/2 cup plus 2 tablespoons Sugar
1 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
2 1/2 cups all-purpose flour
6 Tbsp. cornstarch
1 Tbsp. minced fresh Basil leaves

Directions:

Preheat oven to 300 degrees. In a food processor, mix the butter, 1/2 cup Sugar, lemon zest, flour, cornstarch, and basil leaves until smooth. Press the dough into two 8-inch cake pans with removable sides. Press the tines of a fork around the edge of the dough, then pierce the dough with the fork in parallel lines about an inch apart.

Bake the shortbread until firm to the touch and slightly browned, about 45 minutes. While still hot, sprinkle each shortbread round with 1 Tbsp. sugar. Remove the sides from the pans and cut each round, while still warm, into 12 wedges. Set the pans on racks to cool completely, then remove shortbread wedges and serve.

Makes 24 cookies.

Cucumber Mint Lemonade

Here's the recipe for the Cucumber Mint Lemonade I have been making for markets lately. It sells out quickly and people are always asking how I made it. It's couldn't be more simple (maybe because I don't make the lemonade part from scratch; we don't grow lemons, after all) and you can make it yourself in minutes at home.

Ingredients:

1/2 Gallon Lemonade (your favorite brand - I've used Santa Cruz, Simply Lemonade, and Whole Foods 365 Brand - they're all good bases).

1 Medium Cucumber

1 oz. Mint Leaves (add more if you want a really minty drink)

The Juice and pulp from 1/2 Lemon

Directions:

Puree the Cucumber, with skin on, and mint in food processor until there are no big chunks of cucumber left. Stir in the juice and pulp from the lemon, and then add this mixture to your lemonade. Shake up and serve over ice.

Stuffed Squash Blossoms

I absolutely love these! If you can get your hands on some squash blossoms, don't pass them up. They make a delicious and impressive appetizer to serve at a dinner party.

Ingredients:

• 18 zucchini blossoms, stamen removed

Cheese Filling:

• 3 ounces goat (feta) cheese
• 3 ounces cream cheese
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 clove garlic, minced
• Salt and pepper to taste

Batter:

• 1/8 cup cornstarch
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg, beaten
• 1/2 cup cold flat beer
• Oil (or lard) for frying
• Salt and pepper to taste
• Grated Parmesan cheese and sliced chives for garnish

Directions:

Gently swish the squash blossoms in cold water to clean. Carefully twirl to remove most of the water, then drain thoroughly on paper towels. Set aside.

Beat goat cheese, cream cheese, red pepper flakes, oregano, basil, garlic, salt and pepper until blended. Gently fill each blossom with about 2 teaspoons of the cheese filling. Refrigerate while making batter.

In a heavy skillet, heat 2 inches of oil to 375 F over medium heat.

While oil is heating, whisk together cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg, and beer until combined.

Carefully dip a stuffed blossom into the batter, covering the entire flower, and ease into the hot oil. Brown on one side, then turn to brown the other. Cook only a few at a time so they are not crowded. Remove with a slotted spoon and drain on paper towels. Repeat with remaining stuffed squash blossoms.

Sprinkle stuffed squash blossoms with salt and pepper to taste and garnish with a sprinkling of grated Parmesan cheese and chopped chives.

Credit

Fried Green Tomatoes

A Southern Classic

Ingredients:

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Squash Blossom Soup

I N G R E D I E N T S
1/4 stick butter
1 onions, sliced
1 or 2 cloves garlic, minced
4 cups chicken broth
1/2 pound blossoms, Zucchini or other squash (about 4 cups)
1 cup half and half
1/4 cup grated anejo cheese
1 lime cut in wedges
Salt and freshly ground pepper to taste

I N S T R U C T I O N S
Melt the butter in a large saucepan. Saute the onions, seasoning with salt and pepper. Cook about five minutes. Pour in the stock and bring to a boil, lower heat and simmer 10 to 12 minutes add the blossoms and cook 5 minutes longer.

Transfer soup to food processor and puree until smooth. Strain soup back into saucepan. Pour in the half and half and bring to a boil. Season with salt and pepper.

Serve hot, garnished with the cheese and lime wedges.

Credit: Gourmet Sleuth

Spoiled Rotten: How to Make Your Fruits and Vegetables Last

Here is a helpful article by Shelly Levitt on when to eat and how to best store your produce to harness their maximum life spans:

Spoiled Rotten

Americans throw out 25 percent of the produce they buy because it’s gone bad. How to stop the waste? Know when to shop, learn which fruits and veggies don’t get along and which ones to keep out of the fridge.
*********
Perhaps you do it once a week. Perhaps only when you trace those sulfurous odors to your refrigerator’s crisper drawers. But eventually, you toss out spoiled vegetables and fruits. Lots of them. Researchers at the University of Arizona recently spent a year tracking families’ food-use habits. Working with the United States Department of Agriculture, they interviewed the families about their eating habits, collected their grocery receipts, watched them prepare meals, and then sifted through every last discarded lettuce leaf, slice of bread, burger and bean.

The results, reported in 2002, were pretty shocking. The families tossed out an average of 470 pounds of food per year—about 14 percent of all food brought into the home—at an annual cost of $600. Every day, they discarded more than half a pound of fruits and veggies. In total, Americans chuck a quarter of all the produce they buy, mostly because it’s gone bad, says Timothy Jones, PhD, contemporary archaeologist at the University of Arizona. Nationally, we dump $43 billion worth of food every year.

Wasting produce is, well, a waste—bad for our wallets and bad for the environment. Plus, who wants to make a salad when confronted with a bin of rotting sludge? All this led us to ask: How can we keep produce fresh longer?

The ABCs of Fresh
“The main way to lengthen shelf life is by using cold temperatures to slow food’s respiration, or ‘breathing’ process,” explains Marita Cantwell, PhD, a postharvest specialist at the University of California, Davis. In general, the warmer the temperature, the faster the rate of respiration, which is why refrigeration is critical for most produce. But while you want to slow it down, you don’t want to stop the breathing altogether. “The worst thing to do is seal produce in an airtight bag,” says Barry Swanson, a food scientist at Washington State University. “You’ll suffocate it and speed up decay.” Some fruits emit ethylene, an odorless, colorless gas that speeds ripening and can lead to the premature decay of nearby ethylene-sensitive vegetables. Put spinach or kale in the same bin as peaches or apples, and the greens will turn yellow and limp in just a couple of days. So the fi rst trick is to separate produce that emits ethylene from produce that’s sensitive to it. (See “Gas Wars,” below).

There are also some innovations to help extend the life of your fruits and veggies. Some products actually absorb ethylene and can be dropped into a crisper, such as the E.G.G. (for ethylene gas guardian), which is shaped like, you guessed it, an egg, and ExtraLife, a hockey-puck-like disk. A variety of produce bags are also on the market, such as those by Evert- Fresh and BioFresh, which both absorb ethylene and create an atmosphere that inhibits respiration.

At least as important as how you store produce is when you buy it. Do all your other shopping fi rst so that your berries and broccoli don’t get warm—and respire rapidly— while you’re picking up nonperishable items. Get the produce home and into the fridge as soon as possible. If you’ll be making several stops between the market and kitchen, put a cooler in the car. Shop farmers’ markets soon after they open: Just-harvested greens wilt rapidly once they’ve been in the sun for a few hours.

Even under optimal conditions, fragile raspberries will never last as long as thick-skinned oranges. Eat more perishable items fi rst (see “Fastest to Slowest Spoilers,” right). And if you still find yourself with a bushel of ripe produce—and a business trip around the bend—improvise. Make a fruit pie, a potful of soup or a great big vat of tomato sauce, and throw it in the freezer. You’ll relish your foresight when you get home.

Gas Wars
If you notice that your produce always seems to rot just a few days after you buy it, you might be storing incompatible fruits and veggies together. Those that give off high levels of ethylene gas—a ripening agent—will speed the decay of ethylene-sensitive foods. Keep the two separate.

Use trapped ethylene to your advantage: To speed ripen a peach, put it in a closed paper bag with a ripe banana. One bad apple really can spoil the whole bunch. Mold proliferates rapidly and contaminates everything nearby, so toss any spoiled produce immediately.

For longer life, keep your produce whole—don’t even rip the stem out of an apple until you eat it. “As soon as you start pulling fruits and vegetables apart,” says Barry Swanson, a food scientist at Washington State University, “you’ve broken cells, and microorganisms start to grow.” Cold-sensitive fruits and veggies lose fl avor and moisture at low temperatures. Store them on the counter, not in the fridge. Once they’re fully ripe, you can refrigerate them to help them last, but for best fl avor, return them to room temp.

Never refrigerate potatoes, onions, winter squash or garlic. Keep them in a cool, dark, dry cabinet, and they can last up to a month or more. But separate them so their flavors and smells don’t migrate.

REFRIGERATE THESE GAS RELEASERS
Apples, Apricots, Cantaloupe, Figs, Honeydew

DON’T REFRIGERATE THESE GAS RELEASERS
Avocados, Bananas (unripe), Nectarines, Peaches, Pears, Plums, Tomatoes

KEEP THESE AWAY FROM ALL GAS RELEASERS
Bananas (ripe), Broccoli, Brussels sprouts, Cabbage, Carrots, Caulifl ower, Cucumbers, Eggplant, Lettuce and other leafy greens, Parsley, Peas, Peppers, Squash, Sweet potatoes, Watermelon

Fastest to Slowest Spoilers: What to Eat First
With proper storage and a little planning, you can enjoy fresh fruits and vegetables with just a single weekly trip to the supermarket. The key is eating the more perishable produce early on. Use this guide—created with the help of Marita Cantwell, PhD, postharvest specialist at the University of California, Davis—based on a Sunday shopping trip. The timing suggestions are for ready-to-eat produce, so allow extra days for ripening if you’re buying, say, green bananas or not-quite-ripe pears. And remember, looks count. Appearance—vivid green spinach; smooth, unbruised peaches; plump oranges—is the best clue to whether fruits and veggies are fresh to begin with.

EAT FIRST: SUNDAY TO TUESDAY
Artichokes
Asparagus
Avocados
Bananas
Basil
Broccoli
Cherries
Corn
Dill
Green beans
Mushrooms
Mustard greens
Strawberries
Watercress

EAT NEXT: WEDNESDAY TO FRIDAY
Arugula
Cucumbers
Eggplant
Grapes
Lettuce
Lime
Mesclun
Pineapple
Zucchini


EAT LAST: WEEKEND
Apricots
Bell peppers
Blueberries
Brussels sprouts
Cauliflower
Grapefruit
Leeks
Lemons
Mint
Oranges
Oregano
Parsley
Peaches
Pears
Plums
Spinach
Tomatoes
Watermelon

AND BEYOND
Apples
Beets
Cabbage
Carrots
Celery
Garlic
Onions
Potatoes
Winter squash

Tulsi (Holy) Basil

We are growing a lot of Tulsi Basil on the farm this season, so I've been harvesting it and drying it out to make tea. Tulsi (also referred to as Holy, or Sacred) Basil, is a variety of basil that is said to have many cleansing and medicinal properties. You do not cook with this type of Basil, it is most often eaten raw or brewed into tea. Here's one list of it's proposed benefits:

15 Benefits of the Holy Basil (Tulsi)

The tulsi or holy basil is an important symbol in the Hindu religious tradition and is worshipped in the morning and evening by Hindus at large. The holy basil is also a herbal remedy for a lot of common ailments. Here're top fifteen medicinal uses of tulsi.

1. Healing Power: The tulsi plant has many medicinal properties. The leaves are a nerve tonic and also sharpen memory. They promote the removal of the catarrhal matter and phlegm from the bronchial tube. The leaves strengthen the stomach and induce copious perspiration. The seed of the plant are mucilaginous.

2. Fever & Common Cold: The leaves of basil are specific for many fevers. During the rainy season, when malaria and dengue fever are widely prevalent, tender leaves, boiled with tea, act as preventive against theses diseases. In case of acute fevers, a decoction of the leaves boiled with powdered cardamom in half a liter of water and mixed with sugar and milk brings down the temperature. The juice of tulsi leaves can be used to bring down fever. Extract of tulsi leaves in fresh water should be given every 2 to 3 hours. In between one can keep giving sips of cold water. In children, it is every effective in bringing down the temperature.

3. Coughs: Tulsi is an important constituent of many Ayurvedic cough syrups and expectorants. It helps to mobilize mucus in bronchitis and asthma. Chewing tulsi leaves relieves cold and flu.

4. Sore Throat: Water boiled with basil leaves can be taken as drink in case of sore throat. This water can also be used as a gargle.

5. Respiratory Disorder: The herb is useful in the treatment of respiratory system disorder. A decoction of the leaves, with honey and ginger is an effective remedy for bronchitis, asthma, influenza, cough and cold. A decoction of the leaves, cloves and common salt also gives immediate relief in case of influenza. They should be boiled in half a liter of water till only half the water is left and add then taken.

6. Kidney Stone: Basil has strengthening effect on the kidney. In case of renal stone the juice of basil leaves and honey, if taken regularly for 6 months it will expel them via the urinary tract.

7. Heart Disorder: Basil has a beneficial effect in cardiac disease and the weakness resulting from them. It reduces the level of blood cholesterol.

8. Children's Ailments: Common pediatric problems like cough cold, fever, diarrhea and vomiting respond favorably to the juice of basil leaves. If pustules of chicken pox delay their appearance, basil leaves taken with saffron will hasten them.

9. Stress: Basil leaves are regarded as an 'adaptogen' or anti-stress agent. Recent studies have shown that the leaves afford significant protection against stress. Even healthy persons can chew 12 leaves of basil, twice a day, to prevent stress. It purifies blood and helps prevent several common elements.

10. Mouth Infections: The leaves are quit effective for the ulcer and infections in the mouth. A few leaves chewed will cure these conditions.

11. Insect Bites: The herb is a prophylactic or preventive and curative for insect stings or bites. A teaspoonful of the juice of the leaves is taken and is repeated after a few hours. Fresh juice must also be applied to the affected parts. A paste of fresh roots is also effective in case of bites of insects and leeches.

12. Skin Disorders: Applied locally, basil juice is beneficial in the treatment of ringworm and other skin diseases. It has also been tried successfully by some naturopaths in the treatment of leucoderma.

13. Teeth Disorder: The herb is useful in teeth disorders. Its leaves, dried in the sun and powdered, can be used for brushing teeth. It can also be mixed with mustered oil to make a paste and used as toothpaste. This is very good for maintaining dental health, counteracting bad breath and for massaging the gums. It is also useful in pyorrhea and other teeth disorders.

14. Headaches: Basil makes a good medicine for headache. A decoction of the leaves can be given for this disorder. Pounded leaves mixed with sandalwood paste can also be applied on the forehead for getting relief from heat, headache, and for providing coolness in general.

15. Eye Disorders: Basil juice is an effective remedy for sore eyes and night-blindness, which is generally caused by deficiency of vitamin A. Two drops of black basil juice are put into the eyes daily at bedtime.

Seven Kale Recipes from Around the World

This posting comes straight from the Seasonal Chef:
Kale has earned a spot on many nutritionists’ lists of Top 10 Healthiest Vegetables. As a member of the Brassica family of plants, along with the likes of broccoli and cabbage, it is chock full of phytochemicals that are believed to help prevent cancer. It’s also extraordinarily high in carotenes, which are a good source of Vitamin A, which is good for everything from vision to bone growth, and Vitamin K, which is good for the blood. It’s nutritional attributes don’t stop there. Kale is also an excellent source of raft of other nutrients, including Vitamin C, manganese and calcium. Best of all, kale is good to eat – and is easily incorporated into a wide array of dishes.

Spicy African Kale and Yams

1 large bunch Kale, 4 cups chopped, pressed firm
4 cup Garnet yam, rinsed well, chopped
1 ½ tablespoon olive oil
2 cup Purple cabbage, sliced
1 ½ cup Onion, chopped
3 tablespoon soy sauce
2 tablespoon salt, or to taste
1 tablespoon minced garlic
1 tablespoon ginger, peeled and minced
1 teaspoon serrano chile, seeded and diced
Hot Sauce, to taste

1. Rinse and drain kale well. Steam kale and yams. Kale should still be colorful and yams should still have some firmness.

2. While kale and yams are steaming, place oil in a large sauté pan and heat on medium high. Add onion, garlic, ginger and chili pepper, cook for 5 minutes, stirring frequently.

3. Add cabbage and cook for 5 minutes, stirring frequently. Add small amounts of water if necessary to prevent sticking. Place in a large mixing bowl with remaining ingredients, add kale and mix well.

4. Add yams and gently mix well.

Chinese Sesame Kale

2 cloves garlic, minced
1 pound kale (about bunch)
2 teaspoons sesame seed oil
2 tablespoons water
1 teaspoon soy sauce
2 teaspoons toasted sesame seeds
Salt and pepper, if desired

1. Mince the garlic cloves. Wash the kale and shake it over the sink. It should remain a little wet. Remove and discard the stems from the kale and tear it into bite-size pieces. Save the stems for another use, such as vegetable stock.

2. Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and sauté for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet.

3. After 1 minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.

Austrian Kale

2 bunches kale, washed
1 clove garlic, minced
½ medium onion, coarsely chopped
2 tablespoon oil
1 ½ cup chicken stock or bouillon
4 medium potatoes, quartered
1 stalk celery, chopped
Sour cream, for garnish

1. Cut the kale leaves into 1/2-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside.

2. Saute the garlic and onion in the oil until lightly browned. Add the chicken stock, potatoes, celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve.

Braised Tuscan Kale

4 bunches kale, stems removed
Salt as needed
¼ cup extra-virgin olive oil
½ white onion thinly sliced
½ rosemary sprig
1 dried small red chile
2 garlic cloves thinly sliced
¼ cup chicken stock or water

1. Coarsely chop the kale leaves and blanch them in boiling salted water, about 3 minutes, then drain.

2. Heat the oil in a heavy skillet over medium heat and add the onion, rosemary and chile. Cook for 2 minutes, then add the garlic and 1/4 teaspoon of salt. When the onion is translucent and starting to color, 3 to 5 minutes, add the kale.

3. Cook the kale over medium-low heat for 30 to 40 minutes, stirring often. The kale will turn a deep, almost black color, become soft and then almost a little crisp. Add 1/2 teaspoon of salt. If the greens get too dry during the cooking, stir in a little stock or water.

4. Spoon into a serving bowl and serve.

Italian Pork Chops with Kale

2 lbs kale
1/4 cup olive oil
2 large cloves of garlic, minced
4 thick pork chops
2 teaspoons fennel seeds
1 cup hot water
1 small can tomato paste

1. Soak kale and rinse it thoroughly then simmer for 20 minutes in pot of salted water.

2. While kale is cooking, heat oil in large, deep skillet. Add garlic and cook for 2 minutes over low heat. Add pork chops and saute for 5 minutes on each side, then season with salt, pepper, and fennel seeds.

3. Dissolve tomato paste in hot water and add to pork chops. Cover and cook on low for 30 minutes, adding water if sauce gets too thick.

4. Drain kale and stir into tomato sauce. Cover and cook for another 10 minutes.

Bean and Kale Soup

1/2 lb. dried Great Northern beans
Water as needed
Olive oil as needed
1 onion, chopped
2 small carrots, diced
1 celery stalk, diced
4 cup shredded kale (1 small bunch)
1 boiling potato, diced
2 cup chopped Swiss chard bunch (1 small bunch
1 large tomato, diced
2 garlic cloves, minced
2 teaspoon minced fresh rosemary leaves
1 tablespoon minced parsley
1 teaspoon fresh thyme leaves
Salt to taste
Freshly-ground black pepper to taste
1 cup freshly-grated Parmesan cheese

1. Place beans in large saucepan with enough cold water to cover. Let stand at room temperature overnight.

2. Drain beans and return to saucepan. Add enough water to cover and bring to a boil over high heat. Reduce heat and simmer until tender, 1 hour 30 minutes, reserving liquid. Transfer half of beans to food processor or blender and puree. Reserve remaining whole beans.

3. Heat 1/4 cup oil in large pot over medium-high heat. Add onion, carrots and celery and saute 5 minutes. Stir in kale, potato, pureed beans and enough reserved bean cooking liquid and water to make 6 cups. Heat over medium heat and simmer for about 30 minutes until vegetables are tender.

4. Add chard, tomato, garlic, rosemary, parsley, thyme and salt and pepper to taste. Simmer until chard is tender and flavors are well blended, at least 1 hour, adding additional bean liquid if soup is too thick. (Soup should be quite thick.)

5. Stir in reserved whole beans and simmer until heated through, 5 to 10 minutes. (Can be cooled and refrigerated overnight.) Ladle into heated soup bowls and sprinkle with Parmesan cheese. Top each bowl of soup with spoonful of olive oil, if desired.

Caldo Verde
(Portuguese Kale-Potato-Sausage Soup)

1 large yellow onion, peeled and minced fine
1 large garlic clove, peeled and minced
4 tablespoons olive oil
6 large potatoes
2 quarts cold water
1 pound chorizo or similar sausage
2 1/2 teaspoons salt
1/4 teaspoon pepper
1 lb. kale, chopped

1. Saute the onion and garlic in three tablespoons of oil. Add potatoes and sauté for five minutes. Add water, cover, and boil gently for 20 minutes until potatoes are falling apart.

2. Meanwhile, chop and fry the sausage in a skillet and drain, then add the kale, remaining tablespoon of olive oil, salt and pepper, and simmer for five minutes. Stir sausage and kale into pot of boiled potatoes. Cook for about 20 more minutes and serve with dark bread.

Broccoli Leaves

Sound enticing to anyone? I've yet to try them myself, but I've been made aware that in many other cultures they don't just harvest the heads and florets and then let the rest of the plant go to waste. At Cure, we had part-time help from a few Mongs and I can remember Anne telling us that after our broccoli harvests they would occasionally come in and take the leaves off the plants before we tilled them under. I imagine these bitter, fibrous leaves have some real potential (and great nutritional value!) if prepared and seasoned correctly. Soup also seems like it would be a good medium for this underused veggie, especially hearty wintertime versions. I'll be bringing some bunched Broccoli Leaves with me to our next market in case anyone's feeling creative.

STEP 1 - Prep and Par Boil

1. Separate green leaves from white stalks. Discard stalks.
2. Tear leaves into 4 -5 cm pieces.
3. Put leaves in a pot of cold water, covering by about 4 cm of water.
4. Bring leaves to a boil, then remove immediately from heat.
5. Pour off hot water and rinse leaves in cold water to stop cooking process.
6. Drain thoroughly and pat leaves dry.

STEP 2 - Cook Leaves

1. Rough chop drained leaves.
2. Fine chop of couple of cloves of garlic.
3. Splash a liberal amount of olive oil in a fry pan (or wok) and add garlic.
4. Heat garlic until soft. (Note: Don't burn garlic or it becomes bitter. If you do burn it, discard garlic and oil and start again).
5. Add leaves and cook over a medium-high heat about 4-5 minutes, stirring occasionally so nothing sticks. For softer leaves, add a bit of broth (or water) and cover while cooking.
6. Salt and Pepper to taste, then serve. If it's a bit juicy, use bread to mop up remaining sauce.

Additions:

Add red chillis, panchetta, bacon, peppers, crushed tomatoes, etc. for variations. You can also reduce frying time slightly, then cover with Parmesan cheese and bake in oven until cheese melts. (Credit: Charlie Parisek from forums at DiscussCooking.com)

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Also, I found this picture of Stuffed Broccoli Leaves on a blog called Mountain Harvest Basket. There's no recipe but if you scroll down to the picture you can see that she compares them to a cross between greek dolmas and stuffed cabbage leaves. Sounds awesome and they look pretty tasty too!

Finally, here's a link to several broccoli leave recipes from South Shoreganics. If any of you do decide to cook up some of these greens, please let me know how they turn out!

Zucchini Bread

A classic recipe, except that my mom's version calls for coconut oil (a healthy alternative to vegetable oils). I think this is the best zucchini bread recipe out there, and it's super easy to make.

Ingredients:

3 eggs, beaten

1 cup unrefined coconut oil

2 cups sugar

2 cups grated zucchini

2 tsp. vanilla

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 tsp cinnamon

1 cup chopped nuts (optional)

Directions:

Preheat oven to 325. Grease and flour 2 loaf pans. Beat eggs. Add sugar, oil, vanilla, and zucchini. Cream together with electric hand mixer. Add the rest of ingredients to the creamed mixture and stir together until blended. Bake for 1 hour.

Photo Credit: Beau Gustafson

Summer Vegetable Ratatouille

This vegetarian ratatouille recipe is a great way to use all the vegetables you can find at the farmers' market this time of year - summer squash, eggplant, peppers, tomatoes, and more.
Ingredients:

• 2 onion, sliced into thin rings
• 3 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 zucchini, cubed
• 2 medium yellow squash, cubed
• 2 green bell peppers, seeded and cubed
• 1 yellow bell pepper, diced
• 1 chopped red bell pepper
• 4 roma (plum) tomatoes, chopped
• 1/2 cup olive oil
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 4 sprigs fresh thyme
• salt and pepper to taste

Directions:

1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
4. Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
6. Remove the bay leaf and adjust seasoning.

Stuffed Patty Pan Squash

Here is my personal favorite Patty Pan Squash recipe. You'll probably see these show up at my baby shower next month! It's the summer squash version of twice baked potatoes. Of course, I'm partial to everything with butter and cheese (and bacon!).

Ingredients:

6-8 patty pans
2 tbsp. butter
3-4 tbsp. onion, chopped
3-4 tbsp. celery, chopped
4 tbsp. tomato soup
Salt & pepper to taste
Cheese crackers, crushed

Directions:

Wash and trim squash. Drop in boiling water and simmer until about half done. Drain and cool. Spoon out centers, leaving 1/2 inch shell. Do not cut through bottom. Chop removed centers and set aside. Saute onion and celery in butter until soft. Add chopped centers, tomato soup, salt and pepper. Mix then add enough crushed cheese crackers to thicken filling.

Fill shells. Sprinkle crushed cheese crackers over tops. Bake at 350 degrees until hot and squash is done, approximately 20-30 minutes.

Grilled Patty Pan Squash

Patty Pans are a very versatile summer squash that can be prepared in just minutes, as in the recipe below. If you're feeling more adventurous and have a little more time on your hands, you could try this recipe for Stuffed Patty Pans. Or, to get more use out of a variety of seasonal veggies, my friend Alex adds her Patty Pans into a Summer Vegetable Ratatouille.

4 medium sized patty pan squash
olive oil with onion and garlic powder

Cut squash length wise and remove seeds. Wash throughly in cold water and pat dry.

Pour 1/4 cup olive oil into a cup and add 1/4 tsp garlic and 1/4 tsp onion powder. You can add other spices to the oil if desired.

Note: Rosemary, oregano, sweet marjoram, fresh basil, red pepper flakes, salt and pepper, parsley are good suggestions.

Pre-heat Grill to 400°F.

Brush squash on one side with olive oil mixture and place face down on grill.

Cover for 6 to 10 minutes then brush top of squash with olive oil, turn over and cover again.

Repeat this process until squash is golden brown on both sides.

Serve hot with bowl side upwards. Can be sprinkled with cheese of your choice.

Recipe Credit: Cooks.com

Chard Gratin

This has quickly become one of my all-time favorite recipes. Amber and I created it together when she came out to visit me at Cure last summer. Everyone who has ever tried it will attest to it's deliciousness.

Ingredients:

Approx. 2 cups garlic mashed potatoes
1 8 oz. package bacon
12 oz. Sour Cream
1½ lbs. (1 – 2 bunches) Rainbow Chard
3 cloves Garlic
½ lb. Cornbread
Salt & Pepper to taste
Approx ¼ to ½ cup of each of these cheeses, give or take depending on personal preferences):
Feta Cheese
Gorgonzola Cheese
Bleu Cheese
Cheddar Cheese
Parmesan Cheese (Reserve ¼ cup for topping)

Directions:

Preheat oven to 350°F.

1. Coat bottom of an 8x12 inch pan with butter. Spread a ½ inch thick layer of garlic mashed potatoes at bottom of pan.

2. Fry bacon in skillet until crispy, but not burnt. Remove bacon, allow to cool, and then crumble into chunks. Set aside.

3. Coarsely chop chard (including stems) and garlic and then sautéed in bacon grease until cooked down, approx. 2 minutes. Pour into bowl and set aside, allowing to cool slightly.

4. In large bowl, mix together cheeses and sour cream. Add bacon, chard, and garlic. Mix well, add salt and pepper to taste.

5. Pour over mashed potato crust.

6. Crumble cornbread and sprinkle over top of mixture. Top with Parmesan Cheese and fresh ground pepper.

7. Bake 30-45 minutes or just until bubbly and slightly browned on top. Remove from oven and allow to stand for 5 minutes before serving.